Rosemary Grand Popovers Recipes

Steps:

• Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-oz. custard cups or the cups of popover pan. If using custard cups, place on a 15x10x1-in. baking pan. , In a small bowl, beat eggs; blend in milk and butter. Beat in flour and salt until smooth (do not overbeat). , Fill cups half full. Bake at 450° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer or until very firm. Remove from the oven and prick each popover to allow steam to escape. Serve immediately.

Steps:

• Heat oven to 450 degrees F.
• Generously grease your popover pan.
• In a medium bowl, beat eggs slightly. Blend in remaining ingredients, just until smooth.
• Fill cups about half full.
• Bake at 450 F for 20 minutes.
• Reduce the oven temperature to 350 degrees F. Bake for 20 minutes longer or until golden brown.
• Serve immediately.

Steps:

• Preheat oven to 350°F.
• In a blender blend flour, salt, eggs, milk, and 4 tablespoons butter, scraping down sides, 30 seconds.
• Brush eight 1-cup popover tins or 2/3-cup custard cups with some remaining fat and heat in middle of oven 5 minutes, or until hot. Fill tins or cups half full with batter and sprinkle top of each popover with about 1/2 teaspoon rosemary. Bake popovers 45 minutes, or until golden brown and crisp.