Almond Popovers and Other Variations
Almond Popovers and Other Variations recipe 39
blanched, finely chopped
Preheat oven to 425℉ (220℃). Grease popover pan or 6 custard cups.
Blend together eggs, milk, oil and salt. Blend in flour until smooth; beat at least 1 min. on electric mixer or 3 min. with rotary beater.
Fill popover pan or custard cups half full. Sprinkle almonds over tops.
Bake 40 to 45 minutes or until brown and firm to touch.
For crisper popovers, prick side of each with fork, reduce oven temperature to 350 small.
Cook 3 strips of bacon until crisp. Drain. Substitute 1 tablespoon bacon drippings for oil in recipe and substitute finely crumbled bacon for almonds. To serve, fill with scrambled eggs.
Substitute 2 tablespoons finely chopped pecans for almonds. To serve: fill baked popovers with creamed chicken.
Blend 1 tablespoon dried parsley into egg mixture and omit almonds. To serve: fill baked popovers with shrimp salad.
Blend 2 teaspoon chili powder into egg mixture and omit almonds. To serve: fill baked popovers with chili con carne.
Blend ¼ cup grated parmesan cheese or shredded american into egg mixture and omit almonds. To serve: fill baked popover with apple sauce or baked apple slices.
HINT: Preheat your pans for a crisper crust.
Baking time remains the same.