Frogleg > wrote in
:

> On Fri, 22 Oct 2004 19:49:11 -0500, Melba's Jammin'
> > wrote:
>
>>I just put a couple pictures on my webpage -- the popovers are great --
>>and so easy to make; I should do it more often.
>
> <www.jamlady.eboard.com>
>
> Would you *look* at those popovers !?! I spend about 6 months making
> popovers once a week, and never could achieve reliable results. Mix
> thoroughly, mix gently, ingredients room or other temperatures, pour
> into pre-heated muffin pan, pour into cold popover pan, vary oven
> temperatures, and every other thing I could think of. Not only did I
> fail to develop a sure-fire recipe/method, but some of the same batch
> would 'pop', and others be the height of a cupcake. And now you're
> telling me I need custard cups Pyrex no longer makes! Not fair!

To me Popovers are Yorkshire pudding, but cooked in indivual servings. My
mother used to let her batter sit over night (somewhat like some crepe
batters say too) and it alway rose high.

--
Starchless in Manitoba.