Juicy Apple Popovers Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
• For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin generously with baking spray; set aside.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined, then let the batter stand for 5 minutes. Whisk in the baking powder, then divide the batter evenly among the muffin cups (a scant 1/4 cup each). Bake until puffed and browned around the edges, 20 to 25 minutes, rotating the pan halfway through.
• For the salad: While the popovers are baking, toss the tomatoes, mozzarella, cucumbers and basil in a medium bowl. Whisk the oil, vinegar, 1/2 teaspoon salt and a few grinds of black pepper in a measuring cup; add to the tomato mixture and toss to coat. Cover the bowl and refrigerate.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Place 2 popovers on each of six serving plates and top each with 1/2 cup of the tomato mixture. Serve immediately.

Steps:

• Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch.
• In a large mixing bowl, sift the flour, salt and baking powder together.
• Beat the eggs in the bowl of an electric mixer fitted with a whisk on medium speed for about 3 minutes until foamy and pale in color. Turn down the mixer to low speed and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature.
• Preheat the oven to 450 degrees F.
• Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375 degrees F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter.

Steps:

• Preheat the oven to 425 degrees F
• In a large 9- or 10- inch heavy nonstick ovenproof skillet melt 2 tbs butter.
• Add the sliced apples, sugar, and cinnamon and sautéed the apples until tender.
• Place eggs, milk, 2 tbs butter, vanilla, flour, salt and 2 tbs sugar in a large bowl, and mix well. Once the batter is completely smooth, pour over the apples in the skillet.
• Bake for about 20 minutes or until the popover is puffed and golden brown
• Do not open the oven door until the end of the baking time or it may collapse.
• Serve immediately with a dusting of icing sugar and softly whipped cream.

Steps:

• Heat the oven to 240C/220C fan/gas 9. Pour a little oil into the holes of a deep 12-hole muffin tin or 12 popover tins, making sure the oil coats the bases in a thin layer. Slide into the oven for 10 mins to heat the oil.
• Whisk the flour and eggs together in a bowl with a pinch of salt until you have a smooth, thick paste. Slowly pour in the milk, whisking continuously until you have a thin batter that's the consistency of double cream.
• Carefully remove the hot tin from the oven and quickly pour in the batter, filling the tins half full. The batter should sizzle immediately as it hits the oil. Bake for 10 mins, then reduce the oven to 200C/180C fan/gas 6 and bake for 10-15 mins more until the popovers are golden, crisp and well-risen. Serve straightaway.

Steps:

• Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
• In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
• Bake 50 minutes. Do not open oven door during baking.
• After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
• Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
• Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.

Steps:

• Heat oven to 450°F. Spray two 6-cup popover pans or twelve 6-ounce custard cups with cooking spray.
• Place all ingredients in blender. Cover and blend on medium speed about 15 seconds, stopping blender to scrape sides if necessary, just until smooth.
• Fill cups about 1/2 full. Bake 20 minutes.
• Reduce oven temperature to 350°. Bake 15 to 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.