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Help getting Shiskaknob's popover recipe

JudyFoodie
JudyFoodie Posts: 124
edited November -0001 in EggHead Forum
I thought I saved it but can't find now. Anyone have a copy of the popover recipe posted by Shiskaknob a while back or have a foolproof one for the egg? Need to get them ready soon.[p]Thanks, Judy
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  • Unknown
    Unknown
    Judyfoodie,[p]Happy Holidays![p]Beef, Prime Rib, Roast, Yorkshire Pudding, Shishkaknob

    Some of these were from the oven and six were from the egg. If you look closely, the tall ones with the nice brown muffin "stump" and the sort of two-toned gold and brown tops were from the egg and the more all-over browned and shorter ones were from the oven. Too bad I didn't get a side-by-side shot.


    [p]INGREDIENTS:
    1 1/4 cup Milk
    1 cup All Purpose Flour
    pinch of Salt
    3 eggs




    Procedure:
    1 Make sure the eggs and milk are at room temperature.
    2 Lightly mix up the eggs (don't beat them).
    3 Mix in the salt and the milk and stir.
    4 Slowly add the flour and whisk it in.
    5 Let the batter sit at room temp for 30 mins at least. Mine sat for an hour.
    6 Get the egg up to temp 425 dome. Indirect set-up.
    7 Add 1/2 tsp fat (vegetable oil or clear bacon fat) to the bottom of each muffin cup.
    8 Some say that you have to heat the pans and oil until smoking in the oven (egg) before you add the batter.
    9 I've done it this way and I've added the batter to the cups without pre-heating the pans and there was no difference. These ones were done without pre-heating. Fill the cups 2/3 full with the batter and place in the oven/egg for about 30 mins. Let em go until they brown up nicely. I kept an eye on them through the daisy wheel. I increased the temp to 450 or so for the last five mins to get the browning that I wanted.
    10 Just getting ready to come off...


    Recipe Type
    Side Dish

    Recipe Source
    Source: BGE Forum, Shishkaknob, 10/24/07[p]For those who asked yesterday...and for anyone else who is interested,here is the recipe and method that I used. Makes about a dozen. I did a double recipe.


    [p]
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  • JudyFoodie
    JudyFoodie Posts: 124
    Richard Fl,
    Almost pulling out my hair trying to find this recipe and wasting valuable time. I don't know why I just didn't ask here. A BIG Thank-You to you and Shishkaknob from me and my guests today who will love them I'm sure.[p]Happy Holidays to you too,[p]Judy
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