October 24

Popovers and Pop Over

To: sarahcooks@gmail.com


September 30th

Hi Sarah,

Wow you have been busy busy cooking for all the construction workers in and around town.   How many cook books have you sold?  What a great idea having them buy one and take home to their Mom’s.   Remember make sure you paste that address to our website inside the front cover.

As much excitement as all the workers have bought to town I will be glad when they are done.   The noise and closed roads are driving me to drink more wine.   Speaking of wine I have been meaning to share with you an online service I signed up for www.nakedwines.com.  When you register you get all kinds of free wine and best part is they deliver right to your front door.

I have contacted them to see if we could do some type of a fundraiser near the Holidays.   Also thinking maybe we could get them to advertise in your book next year?

I spoke to Krissy about her buying the old mining  building and opening a restaurant and she is very open to collaborating with us I will go over what we discussed in our club meeting tomorrow.

See you tomorrow.

PS Krissy did say she loved the Popover’s we served at the Potluck so much she is going to bake them instead of bread at her new place.

Church Cooks Opening Soon And Serving Popovers!

Makes 12.

Note: Allowing the batter to rest for 15 to 30 minutes before dividing into preheated pans will make for a lighter, more tender popover. Adapted from “The Marshall Field’s Cookbook” by Krissy Carpenter.

• 5 eggs (about 1 c.)

• 1 2/3 c. whole milk

5 tbsp. unsalted butter, melted

• 1 2/3 c. flour

• 1/2 tsp. salt


Preheat oven to 400 degrees. Lightly coat popover pans or deep muffin tins with nonstick cooking spray or butter and preheat pans in oven for at least 15 minutes (covering pans with aluminum foil will keep cooking spray from splattering).

In a medium bowl, using an electric mixer on medium-high speed, beat eggs until frothy. Add milk and butter and mix well. Reduce speed to low and add flour and salt and mix until just combined.

Divide batter among preheated pans, filling each cup just under half full (fill empty cups halfway with water). Bake for 30 to 40 minutes — do not open oven door — until popovers are puffy and well-browned.

Remove from oven, transfer pans to a wire rack and cool 2 minutes. Popovers should pull away from the pan easily; if not, use a dull-bladed knife to nudge them from the pan. Serve warm.


Posted October 24, 2013 by Kim Kalan in category Church Cooks, Krissy Carpenter