At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
Serve these tender seasoned popovers with sage butter.
Heat oven to 450°F. Beat all sage butter ingredients in small bowl at low speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
Beat eggs in small bowl at medium speed, scraping bowl often, until thick and lemon-colored. Add milk; continue beating 1 minute. Stir in all remaining popover ingredients by hand.
Pour batter into well-greased 6-cup popover pan or 6 (6-ounce) custard cups. Bake for 15 minutes. Reduce oven to 350°F. DO NOT OPEN OVEN DOOR. Bake for 25 to 30 minutes or until golden brown.
Insert knife into popovers to allow steam to escape. Serve immediately with sage butter.
*Substitute 1/2 teaspoon dried sage leaves.
Dietary Fiber: 1g
Just made these popovers for Passover and couldn't resist trying one out of the oven. I substituted dried sage for fresh sage and they were absolutely delicious!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2228
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