Recipe of the Week — Popovers

Popovers

From the kitchen of Chelle Tillman, Garfield

1 Tbsp. shortening or nonstick cooking spray

2 beaten eggs

1 c. milk

1 Tbsp. cooking oil

1 c. all-purpose flour

1/4 tsp. salt

Using a 1/2 tsp. of shortening for each cup, grease bottoms and sides of six (6 oz.) custard cups or cups of a popover pan (or lightly coat cups with cooking spray). Place the custard cups on a 15- by 10- by 1-inch baking pan; set aside.

In a medium bowl, use a wire whisk or rotary beater to beat eggs, milk and oil until combined. Add flour and salt; beat until smooth. Fill the prepared cups half full with batter.

Bake in a 400° oven for about 40 minutes, or until very firm. Immediately after removing from oven, prick each popover to let steam escape. For crispier popovers, turn oven off and return popovers to oven for 5-10 minutes, or until desired crispness is reached. Remove popovers from cups, serve immediately.

Fluffy Pancakes From the kitchen of Sandy Herzberg, Pea Ridge

4 eggs, separated

2 c. flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1 3/4 c. buttermilk

1/4 c. margarine, melted

Separate eggs; beat egg whites until stiff. In large bowl, sift together dry ingredients. Add egg yolks, buttermilk and melted margarine; mix well. Fold in egg whites. Pour onto griddle and cook until golden.

Subscribers - The Times would like to share your recipes. Recipes may be dropped off at our office at 981 N. Curtis Ave., faxed to 451-9456, mailed to P.O. Box 25, Pea Ridge, AR, 72751 or e-mailed to [email protected].

Opinion, Pages 3 on 03/30/2011