Since I have been busy putting up fall trees around the house today, I warned hubby that dinner would be very simple tonight because I just can’t quit until all the decorations are out of the storage tub and out in their proper places around the house. Decided to put a veggie soup in the oven and make popovers since he had given me a new popover tin for my birthday. The popovers were so good. I found a easy recipe that has black pepper and cheese in them, so topped of our soup with great popovers. Here is the recipe. Use ramekins or muffin tins if you don’t have a popover muffin pan. But next run to Williams Sonoma, get one, they make all the difference in the world.
4 eggs
1 cup milk
2 tablespoons veggie oil
1 cup flour
1/2 teaspoon black pepper
1/2 teas salt
6 cubes of Havarti cheese
Whisk the eggs, oil, milk until well blended. Add the cup of flour, pepper and salt and whisk until batter is smooth. Pour into greased tins. This makes 6 large popovers. Before “popping” in the preheated 450 oven, drop a cube of cheese on the top of each popover. Bake for 18-20 minutes, or until golden brown. Take out of oven and turn off the heat and pierce 2-3 times with a fork. Place back in turned off oven for 5 minutes to allow some of the steam to escape.
Serve with butter.
Chocolate Castles as wel 