Sugar Crusted Popovers

If you’re like me you’re always looking for something a little different when it comes to cooking.  I will be the first to admit I’m not a huge bread fan, but when I do make bread, biscuits, or rolls, I like to go outside of the box and look for unique.  I started playing with popovers  changing the texture and taste and of course experimenting on my family 🙂

Popovers are basically dinner roles that “POP OVER” the baking pan. The batter will be very thin, almost liquid like, but I promise you this recipe will work out perfectly.  After several batches, I decided it needed a touch of sugar in the batter for my taste.  Keep in mind, this recipe is PERFECT as a sweet OR savory bread.  There are two important tips to creating perfect popovers:  First,  use a POPOVER pan to create this delicious treat. The pan is high on the sides, deep, and allows air to flow properly so the bread will rise. You can use a muffin tin, but you may not experience the same height.

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 Second PRE-HEAT the popover tin, BEFORE you fill the tins with the batter. This will ensure a beautifully tall popover!

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Ingredients:

  • 4 large eggs, warmed in a cup of hot water for 10 minutes before cracking
  • 1 ½ C. milk (skim, low-fat, or full-fat), lukewarm
  • 1 ½ tsp sugar
  • ½ tsp salt
  • 1 ½ C. all purpose flour
  • Tbsp. melted butter
  • 1 C. sugar
  • 1 tsp. ground cinnamon

Directions:

  1. Preheat the oven to 450°F. Position a rack on a lower shelf. The top of the fully risen popovers should be about midway up the oven.
  2.  Grease the pan thoroughly, covering the area between the cups as well as the cups themselves. Make sure the oven is up to temperature before you begin to make the popover batter.
  3. Place the tin in the oven to get it warm.
  4.  Use an immersion blender OR use a blender to beat together the eggs, milk, sugar and salt until well combined, with no streaks of yolk showing.
  5.  Add the flour all at once, and beat until frothy; there shouldn’t be any large lumps in the batter, but smaller lumps are OK.
  6.  Stir in the melted butter, combining quickly.

  7. Pour the batter into the muffin cups, filling them to  3/4 full.

  8.  Make absolutely certain your oven is at 450°F. Place the pan on a lower shelf of the oven .

  9. Bake the popovers for 20 minutes without opening the oven door. Reduce the heat to 350°F (again without opening the door), and bake for an additional 10 to 15 minutes, until they’re a deep, golden brown. If the popovers seem to be browning too quickly, position an oven rack at the very top of the oven, and put a cookie sheet on it, to shield the popovers’ tops from direct heat.

  10. If you plan on serving the popovers immediately, remove them from the oven, and stick the tip of a knife into the top of each, to release steam and help prevent soggy rolls.

  11.  If you want the popovers to hold their shape longer without deflating and settling quite as much, bake them for an additional 5 minutes (for a total of 40 minutes) IF you can do so without them becoming too dark. This will make them a bit sturdier, and able to hold their “popped” shape a bit longer.

  12. Mix the extra 1 cup of sugar and 1 tsp cinnamon in a mixing bowl.
  13. Toss each popover in the cinnamon and sugar mixture to coat and serve.
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Meyer Lemon Pound Cake

Everyone thinks their food is good, but nothing boost your ego like a 16 year old boy. I began making this cake over 7 years ago. The first cake, awesome and gone in less than a week. The second cake, same thing! Before I know it, I was baking a cake a week for just one person…yeah it got old quick, but I appreciated the compliment 🙂

I’m not a huge sweets eater, but when I do it’s a POUND CAKE or some type of  fruit dessert. So this cake is the best of BOTH worlds! You’ll love the moist cake, but most of all you’ll love the Lemon syrup as the perfect glaze! If you’d really like to intensify the lemon taste, you may want to double the glaze recipe.

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Ingredients:

Pound Cake:

  • 3 C. all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 sticks unsalted butter, room temperature
  • 3 C. sugar
  • 6 large eggs, room temperature
  • 1 tsp vanilla
  • Grated zest of 2 Meyer  lemons
  • 1 C. sour cream, room temperature

Lemon Glaze:

  • 1 C. fresh squeezed Meyer Lemon juice
  • 2/3 C.  sugar
  • ¼ C.  water
  • Zest of 1 Meyers lemon

Directions:

  1. Preheat the oven to 325 degrees and position the rack to the center of the oven.
  2. Butter and flour a 10 inch Bundt pan removing excess flour.
  3. Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.
  4. Beat the butter and sugar in a large bowl on high speed for 3 minutes, until fluffy.
  5. Beat in the eggs one at a time, careful not to over mix the batter.
  6. Add the vanilla and zest to the batter.
  7. Lower the speed on the mixer and add 1 cup of flour until blended
  8. Add ½ cup sour cream until mixed
  9. Continue adding flour and sour cream alternatively ending with the flour beating until smooth.
  10. Spread the batter in the pan.
  11. Bake for 75-80 minutes or until the wooden skewer inserted in the center of the cake comes out clean.
  12. When done, transfer the cake to a wire rack and cool for 10 minutes while it is still in the pan.
  13. Bring the lemon juice, zest, water and sugar to a boil over high heat until the sauce is reduced to ½ cup, 18-20 minutes.
  14. Cool the syrup.
  15. When cooled, drizzle half of the syrup over the top of the cake while it is still in the pan.
  16. Invert the cake onto the rack and brush the remaining syrup over the rest of the cake.

Serving: 12

Adapted from Art Smith

Foolproof Cream Biscuits

I raised a “carb queen” with a great palate and then there’s me,  I’m NOT a bread lover AT ALL, but I am PERSISTENT. Very rarely do I eat sandwiches or even toast, but my youngest is a true connoisseur with very distinguished taste. I’d love to have her palate! At the age of 8, she announced, “Mom I LOVE sourdough bread and I’d like my own loaf when you go grocery shopping!” I think that was the birth of an unspoken challenge between me and the little miss. I’m determined to create the carbs she loves and gain her stamp of approval. So imagine my surprise when I came across such a SIMPLE recipe that left her dancing in her seat and my son finishing the last morsel! Gail 1, Kids 0 🙂

Cream Biscuits

Literally you only need 2 ingredients to create such light tasty biscuits in minutes! Ready…set…go!

Ingredients:

2 1/4 c self rising flour

1 1/4 c heavy cream

*If you’re anything like me, I don’t have an abundance of self rising flour in my pantry so to make the use of your all-purpose flour for this recipe, use the following recipe:

1 tablespoon of baking powder

3/4 teaspoon salt

2 cups plus 2 tablespoons all-purpose flour

**I like my biscuits on the sweet side so I add a pinch of sugar

Directions:

Elevate the oven rack to the second highest position in the oven and preheat the oven to 450 degrees.

Prepare your pan for baking. I prefer soft, flakey biscuits so I used my cast iron coated with sweet cream biscuits. If you prefer your biscuits a bit more crisp, use a baking sheet and make sure the biscuits are placed far enough apart to allow air to flow between them.

Whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wet dough. If the dough seems too wet, use more flour when shaping.

Sprinkle a cutting board with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3 to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.

Choose your biscuit size! Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits so cut your dough carefully.)

Using a metal spatula, move the cream biscuits to the pan, skillet, or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter.