Popovers for Breakfast

I finally purchased a Popover Pan!  It makes a difference – the 6-oz. cups made larger and fluffier popovers as compared to using an average muffin pan.  Set out everything you need that isn’t refrigerated the night before.  First thing the next morning, set out the eggs (cracked open into a bowl) and milk (in measuring cup) to bring them to room temperature while the oven is pre-heating.

Popover pan by Sur la Table Stores

 

Popovers

  • Servings: 4-6
  • Difficulty: easy
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These crispy and light hollow puffs will be a hit for breakfast served warm with butter and jam.

Credit:  Better Homes & Gardens Cookbook

Ingredients

Shortening or butter or nonstick cooking spray

2 beaten eggs, room temperature

1 cup milk, room temperature

1 Tablespoon vegetable oil (we like canola)

1 cup all-purpose flour

1/4 tsp. salt

Directions

You will need six 6-ounce custard cups or a popover pan.

Preheat oven to 400°.  With a paper towel, generously spread ½ teaspoon cooking oil over the bottom and sides of each cup; or, spray cups with nonstick coating.  Place the custard cups on a 15x10x1-inch baking sheet; set aside.

In a blender or mixing bowl, combine beaten eggs, milk and cooking oil.  Add flour and salt.  Blend or beat with wire whisk till mixture is smooth.  Scrape side of bowl or blender, if necessary.

 

Fill the greased cups half full.  Bake in a 400° oven about 30-35 minutes or light brown and very firm.  Immediately after removal from the oven, prick each popover with a fork to let steam escape. Serve hot.  Makes 6 popovers.

Irish Soda Bread

Irish Soda Bread

  • Servings: 4
  • Difficulty: easy
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There is nothing like warm Irish soda bread!

Store-bought soda bread can be a good choice if you trust the bakery.  Of course, home-baked is best.  We prefer Currants for their dainty size.  Be sure your baking soda is fresh.  It’s a good idea to have Cream of Tartar on hand because most cooks do not have buttermilk in the fridge.

—  Buttermilk Substitution – To one cup of whole milk add 1-3/4 tsp. of Cream of Tartar.  Stir.

Credit:  The Complete Quick & Hearty Diabetic Cookbook.  2nd Edition.

Ingredients

1/4 Cup dried Currants or Raisins

1 C. Water

2 Cups White Flour

1 tsp. Baking Soda

2 T. Butter, chilled and cut into bits

1 C. Low-Fat Buttermilk

Directions

Preheat over to 375 degrees.   Place the Currants in a medium bowl, boil the Water and pour over the Currants.  Set aside to soften.

 

Combine the Flour and Baking Soda. With 2 knives or a pastry blender, work the Butter until the mixture resembles course crumbs.

 

Drain the Currants and place them onto a clean paper towel; cover with a second paper towel.  Press gently to remove most of the moisture.

 

Toss the Currants into the flower-butter mixture.  Mix with a fork until just blended.  Turn the dough out onto a lightly floured surface and knead very gently for 20 strokes, just until smooth.

Do not overwork the dough.

 

Pat well into a 7-inch round cake pan or shape the dough into a 7-inch circle on a baking sheet.  Make a shallow 4-inch cross in the center of the loaf.  Bake for 25 to 30 minutes until golden.  Serve warm with butter and jam.