Pop on over for some healthy Popovers

Had some neat requests this week … one especially caught my attention. Hallie wanted to know: ‘something about Popovers and a simple recipe to make them.’ Well, not having made them in years … I did some research and made them Saturday morning. My son William said they were delicious. Popovers are just a muffin type roll with no added fat or sugar. Give them a try … they are easy to make … I’ll be seeing you around … Agnes.

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Popovers (from Wiki-pedia), a light, hollow roll made from an egg batter similar to that of Yorkshire pudding, typically baked in muffin tins or dedicated popover pans, which have straight-walled sides rather than angled. Popovers may be served either as a sweet — topped with fruit and whipped cream for breakfast or with afternoon tea — or with meats at lunch and dinner.

Name: The name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking. Another name for them is Laplander, which is a derogatory term for the Sami people who live in Northern Scandinavia and Russia.

History: The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, though it has evolved considerably. The oldest known reference to popovers is in a letter of E. E. Stuart’s in 1850. The first cookbook to print a recipe for popovers was M. N. Henderson, Practical Cooking, 1876. The first book other than a cookbook to mention popovers was Jesuit’s Ring by A. A. Hayes published in 1892. In American Food (1974), author Evan Jones writes: “Settlers from Maine who founded Portland, Oregon Americanized the pudding from Yorkshire by cooking the batter in custard cups lubricated with drippings from the roasting beef (or sometimes pork); another modification was the use of garlic, and, frequently, herbs. The result is called Portland popover pudding: individual balloons of crusty meat-flavored pastry.”

Other American popover variations include replacing some of the flour with pumpkin puree and adding spices such as allspice or nutmeg. Most American popovers today, however, are not flavored with meat or herbs. Instead, they have a buttery taste.

Notes: The difference between popovers and Yorkshire puddings is that the beef fat (the drippings from a beef roast) is used by Yorkshires. These popovers are a bit lighter in flavor and you can also prepare them before the roast is even done. While are best when freshly made, they can be made the day before and then reheated in a preheated 400° F oven for about 3 minutes. Popovers are great served with roasts, but they are also delicious served for breakfast with butter and jam.

Make these dairy and egg-free by replacing the eggs with egg replacer (equal to two eggs) and replacing the milk with 1 cup plain unsweetened non-diary milk. For the butter, use non-diary butter or oil instead.

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Popovers from Betty Crocker

(DO NOT OPEN OVEN WHILE BAKING)

2 eggs

1 cup milk

1 cup Gold Medal™ all-purpose flour

1/2 teaspoon salt

Heat oven to 450ºF. Generously grease 6-cup popover pan or six 6-ounce custard cups. Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full. Bake 20 minutes. Reduce oven temperature to 350ºF. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot. (To let steam escape, gently puncture with a sharp point of a knife or toothpick on side of top as soon as you remove from oven. You don’t have to do this … I do to help keep them from collapsing.)

Tips: Serve with honey butter, fruit-flavored cream cheese, whipped cream or ice cream for a delectable dessert. (Looking for sky-high popovers? The deeper your baking cups, the higher your popovers will rise.) If they do collapse, don’t trash, they are still good with a little cream and fruit or custard. Also good stuffed with tuna salad.

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Recipe for Laughter and Something to Ponder:

• Why is it that after I push 1 for English, I still can’t understand the person on the other end?

• Never ask Google for medical advice. I have gone from mild headache to clinically dead in three clicks.

• Ice cream is clearly God’s way of saying he likes us a little bit chubby.

• Sometimes the thoughts in my head get bored, and go for a stroll out through my mouth. This is never a good thing.

• Life is too short to be serious all the time. So if you can’t laugh at yourself, just call me, and I’ll laugh at you.

• I do not have gray hair! These are Wisdom Highlights! I just happen to be extremely WISE!

• Well, I’ve finally reached my Wonder Years: Wonder where my car is parked?; Wonder where I left my phone?; Wonder where my sunglasses are?; and Wonder what day it is?

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