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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

GIANT POPOVERS Recipe

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This recipe for GIANT POPOVERS is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tblspns. butter or margarine
6 eggs
2 cups milk
2 cups all-purpose flour
1 tspn. salt
Directions:
Directions:
About 1 1/2 hours before serving, in a small saucepan, melt butter or margarine. Preheat oven to 375 degrees. Grease well eight deep, 7 ounce pottery custard cups. Set custard cups in jelly roll pan. In a large bowl, with mixer at low speed, beat eggs until frothy; beat in milk and butter or margarine until well blended. Beat all-purpose flour and salt. Fill each custard cup three quarters full with batter. Bake 1 hour, then quickly make small slit in top of each popover to let the steam out. Bake 10 minutes longer. Immediately remove popovers from cups. Serve piping hot.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
I never realized how much work went into these. I remember Mom making these quite often for dinner in the evening. They were good and Dad really enjoyed them. It is definitely one of my memorable recollections of dinner at home.

 

 

 

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