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Grandma's Popovers

Submitted by: Debbie Terenzini

Still warm from the oven, popovers are always a fun accompaniment to a homey meal. I was raised on these - my grandmother often made them for our Sunday dinners. The recipe could not be simpler. -Debbie Terenzini, Lusby, Maryland

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Popovers for Two

Submitted by: Alpha Wilson

THIS RECIPE has been handed down through my family, and I've had it for almost 50 years. My husband and I especially like these popovers for a late breakfast or brunch, but they're great with soup or salad. Simply served with butter and honey, they're delicious anytime. -Alpha Wilson, Roswell, New Mexico

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Small Batch Popovers

Submitted by: Pauline Sniezek

'These golden popovers are a great way to round out any meal,' notes Pauline Sniezek of Adams, Massachuesetts. 'We have enjoyed these popovers often during 50 years together.'

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Christmas Morning Popovers

Submitted by: Sue Jurack

Popovers have been a Christmas morning tradition in my family for 30 years. I get up early to make the popovers, then wake the family to begin opening gifts. When the popovers are ready, I serve them with lots of butter and assorted jams. My father-in-law began the tradition. --Sue A. Jurack

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Bacon Popovers

Submitted by: Marisa May

Even picky youngsters find the eggs and hint of bacon in these popovers irresistible. For delicious variety, try pairing them with maple syrup or cheese sauce.

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Popovers

Submitted by: Christy

Following this recipe, you 'll get a big, puffy light creation from flour, eggs, milk and salt. The secret is a very light touch in mixing and a very hot oven for baking. These are best served hot from the oven.

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