Reviewed: Dec. 1, 2009

I followed the recipe exactly. They tasted very good, but they stuck to the muffin cups.

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KINGALEX

Cooking Level: Expert

Home Town: Scarsdale, New York, USA

Living In: Front Royal, Virginia, USA

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Reviewed: Oct. 12, 2009

wonderful recipe - my hubby gobbled his popover up and then tried to steal mine!

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mrsmaggiehunter

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Reviewed: Sep. 28, 2009

I've made these twice, once with cold milk and egg and once with room temp. milk and egg. The "cold" batch actually popped better and were hollow on the inside. The room temp. batch didn't rise at all. It may be because I added 1 T sugar to that batch to sweeten a little with cinnamon instead of poultry season. (Both batches I used cinnamon instead). Good flavor though.

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Bake'n'Eat

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Reviewed: Jun. 23, 2009

Great easy recipe! I love how it's proportioned for two! I used a cupcake pan though, which might be smaller, so they puffed up REALLY high and also took less time to cook so I burned them slightly. Just take that into account, maybe I'll go by eye next time. Still tasted great though!

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justabean

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

This is a great recipes. so simple, and easy to tailor the flavors to what ever you're serving. my family loved it! thanks - adding it too my book

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ADRIENNE27

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

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Reviewed: Feb. 23, 2009

This recipe made the perfect popovers for me. I made them for breakfast so I substituted the poultry seasoning for cinnamon...mmmmmm!! For crispy popovers, after turning oven off, leave popovers in oven for a few extra minutes. Popovers are tricky to make and there are various ways to make them (I printed out 4 pages of tips for making the perfect popover!), but for me this recipe produced the perfect popover! What a treat!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Feb. 21, 2009

These "popped" quite high and were very tasty; however the popovers were slightly underbaked. Next time I'll follow the baking times given in a recipe I've used many times before: 20 minutes at 425, 20 minutes at 350, and 10 minutes with the oven turned off.

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gapch1026

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Reviewed: Oct. 17, 2008

I didn't add poultry seasoning because I don't have it. It took less than ten minutes to prepare. Next time I will try a whisk because there is so little to beat in the big mixer and it leaves a lot of cleaning. I got 5 popovers in a muffin tin. I had it at 425 for 15 minutes and it was done! It was too brown to add another 10 minutes at 350. Apparently my oven runs very hot so next time I will adjust. Anyway, still very yummy and an excellent recipe for two. We like them better than biscuits!

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NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 31, 2008

Great recipe! Followed the recipe exactly except that I didn't bother trying to get the ingredients to room temperature. They still turned out perfectly!

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max

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Reviewed: Aug. 5, 2007

I was making a sherried sauce with chicken and needed a smaller serving popover recipe to serve them in. These popovers rose beautifully in my popover pan, in the time specified, deep golden brown, picture perfect! Only change I made was to omit the poultry stuffing as I didn't think it would go well with my recipe, but otherwise, followed this recipe as written. Very gratifying to see something that I thought of as "fancy food" turn out so well. Thank you for this excellent submission.

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