I enlisted the help of my neighbor and best friend Kim (who you will see mentioned again and again as this food blog continues - Look forward to some of her cookie recipes for the holidays & something called "Delicious Squares," as soon as I learn to stiffen egg whites properly...)
Kim has a knack for following directions, where I just want to throw everything in a bowl, in the oven or crock pot, and be done with it... I make great chili (tomorrow's project) and meatloaf, but my technique makes really pathetic popovers, like eggy little lump muffins, rather than the beautiful hollow creations popovers should be... they still taste okay, but not really the way they should. When it comes to popovers, dense is bad, and light and airy is good. So how do you do it correctly?
Follow the directions... as annoying as they are... and you will have pretty popovers...
2 large eggs
1 cup all-purpose flour (do not use self-rising flour)
1 cup milk
1/2 tsp salt
Heat oven to 450°. Grease 6-cup popover pan with shortening. Heat popover pan for 5 minutes.
In medium bowl, beat eggs slightly with a fork or wire whisk. Beat in remaining ingradients just until smooth (do not over-beat or popovers may not puff as high). Fill cups 1/2 full.
Bake 20 minutes.
Reduce oven temperature to 325°. Bake 10 - 15 minutes longer, until deep, golden brown.
Serve hot (with country crock...)