Why, Rupert? Why? You were always so sleek, stylish... radiant with charisma. Devastatingly handsome.
No matter how old you were.
Getting what you deserve is totally unfair.
Sunday, April 26, 2009
Face Off
Why, Rupert? Why? You were always so sleek, stylish... radiant with charisma. Devastatingly handsome.
Friday, April 10, 2009
Popovers
What's Easter dinner without popovers? My mom used to make these light, hollow morsels all the time. They’re called “popovers” because while they bake, the batter swells up and “pops” over the side of the baking cup.
POPOVERS
Ingredients:
2 eggs
1 cup flour
1 cup milk
½ t. salt
Directions:
Heat oven to 450º. 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 over beat). 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. (Resist the urge to open the oven to check on the, as they can collapse).
Makes: 6 popovers (I know. What a rip. You'll have to make more!)
Serve with butter or honey butter, cream cheese, peanut butter, whipped cream or ice cream, or even berries.
If you’re feeling creative, you can add cinnamon and sugar to the batter for a sweeter taste, or parmesan cheese, or chopped green onions, or other spices for a more savory taste.
*You don’t need a popover pan (custard cups or regular muffin pans will work too), but they are kind of groovy because they’re so deep. And the deeper the baking cups, the higher your popovers will rise. You can also get higher popovers by letting the eggs and milk come to room temperature for about 30 minutes before preparing the recipe.
POPOVERSIngredients:
2 eggs
1 cup flour
1 cup milk
½ t. salt
Directions:
Heat oven to 450º. 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 over beat). 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. (Resist the urge to open the oven to check on the, as they can collapse).
Makes: 6 popovers (I know. What a rip. You'll have to make more!)
Serve with butter or honey butter, cream cheese, peanut butter, whipped cream or ice cream, or even berries.
If you’re feeling creative, you can add cinnamon and sugar to the batter for a sweeter taste, or parmesan cheese, or chopped green onions, or other spices for a more savory taste.
*You don’t need a popover pan (custard cups or regular muffin pans will work too), but they are kind of groovy because they’re so deep. And the deeper the baking cups, the higher your popovers will rise. You can also get higher popovers by letting the eggs and milk come to room temperature for about 30 minutes before preparing the recipe.
Wednesday, April 8, 2009
Subscribe to:
Posts (Atom)