Mary Pockat's Popovers

I grew up as a deprived child having never had a popover hot out of the oven in my youth. I do not remember eating one until my friend Joe Rouse made some for a dinner one night. I loved them-crusty outside and egg custardy inside. I have since eaten them several times at Mary Pockat's house. Mary is a home economist and baker extraordinaire. Her recipe is so simple that I tried it and it worked. Barb Ford had a recipe for popovers in the DNJ on August 17 this year. Her recipe is from the Jordan Pond House in Acadia National Park in Maine. It is exactly like Mary's except doubled and without the salt and cooked a little different. Mary says you can put the whole recipe in an 8in. x 8in.pan and bake to have Yorkshire Pudding. I have not tried this, but the popovers are delicious. Jerry, Myriam and I ate them all in one setting. If you use a muffin pan instead of a popover pan, they may not pop quite as much. Popover pans are narrower at the bottom than the muffin pans. Fill cups to 3/4 full to get best results. This recipe makes about 6 to 8 popovers. Mary uses her toaster oven, but my large oven took less time to cook. (Even the ones that do not "pop" taste really good!)
You can find Barb Ford's recipe on DNJ.com or in your Aug.17 paper.

Mary Pockat's Popovers

1 c. shifted flour, all purpose
1 c. milk
2 eggs
1/2 tsp. salt

1. Heat oven to 425 degrees.

2. Grease the popover or muffin pan.

3. Place eggs in blender, blend until smooth.

4. Add milk and blend.

5. Add the flour and blend until smooth.

6. Pour batter into the prepared pans and bake for 40-45 minutes,(my oven only took 25 min.)until they have "popped" and browned well on top.

Serve hot with butter and jam. Great with roast beef.