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1
Preheat oven to 425F (220C).
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2
Grease popover pan or 6 custard cups.
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3
Blend together eggs, milk, oil and salt.
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4
Blend in flour until smooth; beat at least 1 min.
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5
on electric mixer or 3 min.
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6
with rotary beater.
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7
Fill popover pan or custard cups half full.
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8
Sprinkle almonds over tops.
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9
Bake 40 to 45 minutes or until brown and firm to touch.
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10
For crisper popovers, prick side of each with fork, reduce oven temperature to 350 small.
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11
BACON POPOVERS: Cook 3 strips of bacon until crisp.
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12
Drain.
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13
Substitute 1 Tblsp bacon drippings for oil in recipe and substitute finely crumbled bacon for almonds.
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14
To serve, fill with scrambled eggs.
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15
PECAN POPOVERS: Substitute 2 Tblsp finely chopped pecans for almonds.
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16
To serve: fill baked popovers with creamed chicken.
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17
PARSLEY POPOVERS: Blend 1 TBLSP dried parsley into egg mixture and omit almonds.
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18
To serve: fill baked popovers with shrimp salad.
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19
CHILI POPOVERS: Blend 2 teaspoon chili powder into egg mixture and omit almonds.
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20
To serve: fill baked popovers with chili con carne.
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21
CHEESE POPOVERS: Blend 1/4 cup grated parmesan cheese or shredded american into egg mixture and omit almonds.
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22
To serve: fill baked popover with apple sauce or baked apple slices.
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23
HINT: Preheat your pans for a crisper crust.
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24
Baking time remains the same.
