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LOCATION: Recipes >> Breads Quick >> Popovers 15

Print this Recipe    Popovers 15

DRIED CRANBERRY-PECAN POPOVERS

1 cup flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 1/2 tablespoons sugar
1 cup milk
2 eggs, lightly beaten
1 tablespoon melted margarine
1/3 cup dried cranberries or cherries
1/4 cup finely chopped pecans

Measure all of your ingredients. Generously grease 6 cups of a
popover pan. Put the pan in the oven and preheat to 450 degrees.
Remove the pan from the oven as soon as it is hot.

Stir together the flour, salt, cinnamon, ginger and sugar. Whisk
in the milk, eggs and melted margarine until the mixture is smooth.
Do not overbeat. Stir in the dried cranberries and pecans. (The
batter can be prepared an hour in advance.)

Ladle the batter into the hot pan and bake in the preheated oven
15 minutes. Turn the heat to 350 degrees and continue to bake 15-20
minutes, until puffed and browned. Never open the oven door during
the baking time as the popovers will deflate.

Remove from the oven and run a knife around each popover. Remove
from the pan and pierce each with a knife. Serve warm with cranberry
or raspberry jelly.

Makes 6

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