tag:blogger.com,1999:blog-8367057002391131704.post7299324629495206400..comments2010-03-17T21:09:34.243-04:00ljchttp://www.blogger.com/profile/12390792805652229476noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8367057002391131704.post-90894995779013155112009-10-21T14:37:00.344-04:002009-10-21T14:37:00.344-04:00Jenny the Wegmans recipe for popovers turns out great! <br><br>https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&amp;storeId=10052&amp;productId=656876&amp;catalogId=10002&amp;krypto=QJrbAudPd0vzXUGByeatog%3D%3D&amp;ddkey=http:ProductDisplayKimberlyhttp://www.blogger.com/profile/14865273117168489323noreply@blogger.comtag:blogger.com,1999:blog-8367057002391131704.post-47580753166959470982009-10-11T14:10:23.025-04:002009-10-11T14:10:23.025-04:00I&#39;ve learned, to my sorrow, that the fewer the ingredients the more difficult the dish. The other posters are right though - the smokin&#39; hot pan is the main secret to success here.ellenhttp://www.blogger.com/profile/08944325468803416106noreply@blogger.comtag:blogger.com,1999:blog-8367057002391131704.post-29202661072965402009-10-09T13:58:54.868-04:002009-10-09T13:58:54.868-04:00The key to popped popovers is to use eggs and milk that are at room temperature. Here are some more tips:<br> http://home.insightbb.com/~bonnett/popover/popover_tipsandtricks.htmFlohttp://www.cafepress.com/flogernoreply@blogger.comtag:blogger.com,1999:blog-8367057002391131704.post-90852379180102646292009-10-09T07:38:51.028-04:002009-10-09T07:38:51.028-04:00Hi Jenny,<br>I saw this link a week or so ago at Angry Chicken which you may enjoy- they look delicious but haven&#39;t tried yet.... http://www.parents.com/recipe/fruit/popovers/<br>Amy&#39;s photo looks much better... http://angrychicken.typepad.com/angry_chicken/2009/09/popovers.htmlAricataunoreply@blogger.comtag:blogger.com,1999:blog-8367057002391131704.post-27393159549713135522009-10-09T05:11:18.825-04:002009-10-09T05:11:18.825-04:00I think popovers = Yorkshire pudding.<br><br>You might have done this, but you need to put the pan (with a little dripping oil in each cup) in a 450 oven to get smoking hot before you pour the batter in.<br><br>I have never had Yorkshires turn out better than with this recipe.<br><br>I have made it in muffin tins and in one pan. It is truly glorious and billowing golden when done in a pan though. <br><br>Nigella Lawson/Jane Grigson&#39;s Yorkshire Pudding<br><br>Yorkshire Pudding:<br>1 1/4 cups of milk<br>4 eggs<br>Scant 1/2 teaspoon of salt<br>Freshly milled black pepper<br>1 1/2 cups of all-purpose flour, sifted<br>1 tablespoon of beef dripping or vegetable oil to taste<br><br>Yorkshire Pudding: The oven should be heated to 450° F. Mix the milk, eggs and salt and add pepper, beating all well together. Let these ingredients stand for 15 minutes and then whisk in the flour. Meanwhile, add the dripping to the pan and put it in the oven to heat for about 10 minutes. Into this intensely hot pan, you should put the batter and cook for 20 minutes or until well puffed and golden.Calabashhttp://www.blogger.com/profile/17247851613943895000noreply@blogger.comtag:blogger.com,1999:blog-8367057002391131704.post-60936771456662439072009-10-09T05:11:18.824-04:002009-10-09T05:11:18.824-04:00oops, should be dripping OR oil!Calabashhttp://www.blogger.com/profile/17247851613943895000noreply@blogger.com