Reviewed: Jul. 20, 2005

Ok, I don't want to rate this yet becuase evidently it is me that is the problem, not the recipe. I tried making these twice..folling the directions exactly and being careful not to over mix. The second time I tried baking at 450 for 15 min and then 350 for 15 min...each time the same thing happens. They fall in the middle and they are heavy like a paperweight. Someone please let me know what I am doing wrong.

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Helene

Cooking Level: Expert

Home Town: East Northport, New York, USA

Living In: Crossville, Tennessee, USA

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Reviewed: Jun. 20, 2005

Excellent recipe. I tested some variations with 3 of the 6 popover cups. For 3 I preheated the custard cups with a small dab of butter in each. Those 3 rose higher and came out of the cups more easily than the 3 that were not preheated and did not have the dab of butter in the bottom (before adding the batter). Also, to prevent the likelihood of getting too dark, I reduced the temp to 350 after 15 minutes and then reduced the 350 bake time to 15 minutes.

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ROYSAPER

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: Jan. 11, 2005

Always a success. They popover very high and the flavor is light enough that my children can use maple syrup, butter, or jam if they like. (I like them plain!)

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THERESAM1

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Reviewed: Jan. 4, 2005

very easy to make, great with beef stew

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IDJ73

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Reviewed: Dec. 20, 2004

I think the recipe came out good. I did take out of the oven a few minutes earlier like another reviewer suggested because I was afraid they would be overdone.

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ANDREAK

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Reviewed: Dec. 11, 2004

These were really easy to make and turned out very well. I don't have 6-ounce custard cups so I used small muffin tins and filled them up 3/4 of the way. They made a great breakfast food, expecially with cinnamin sugar.. Thanks for the recipe

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CANDYCORN1

Cooking Level: Beginning

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Reviewed: Nov. 25, 2004

Wonderful! Simple! I'm not a baker and these were easy and completely impressed the guests! I recommend 100%

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TEJASROSA

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Reviewed: Nov. 9, 2004

This recipe was wonderful, I didn't bake them for quite as long as it said in the recipe. I kept the popovers in the oven for about 15 minutes at 450 or until a nice not too dark golden brown and then for another about 11-13 minutes at 350 degrees or until they look puffed up. Maybe the cooking time was shorter because I filled my muffin pans half way. These tasted great and my family added their favorites (butter and apricot jam) while I added a dash of cinnamon and sugar on mine. So yummy!

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kristie111

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Reviewed: Feb. 1, 2004

These are wonderful! Add a little honey butter and volia!

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JFORD320

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Reviewed: Oct. 30, 2003

These always turn out and beleive me when I say I make them ALL the time!(:

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*katie*

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Reviewed: May 24, 2003

pretty good. i added whipped cream in the middle and they were DELISH because i find just plain popovers rather bland. cream puffs were REALLY GOOD!

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hOtt cOcO

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Reviewed: Mar. 20, 2003

This is an inferior recipie...these tend to be unstable popovers i.e. they deflate as soon as you take them out of the pan. all popovers are easy to make so if you've never made them before...go ahead and skip this one. i compare all popover recipies to those made in the "popover cafe" in nyc. this recipie is close to martha stewarts recipie (sans melted butter in batter) so, unless you are experimenting on how not to make them...i'd skip this one.

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ILOVEIT

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Reviewed: Mar. 15, 2003

These turned out fantastic! My only frown was when they deflated. They remind me of Dutch Baby's that you get at the original house of pancakes. Next time I'll add a little bit more sugar for a sweeter taste and maybe make savory popovers for dinner parties! Thanks again!!

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ERRINL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Seaside, California, USA

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Reviewed: Mar. 1, 2003

We enjoyed popovers the other night so I thought I'd try this recipe and (with my fingers crossed) hoped that they'd turn out just as good. Well, they did! I did take another's advice who stated that they added 1 tsp of vanilla to the batter. Also, after I reduced the heat to 350 degrees, I only had to bake for 10 min (thus, total baking time was 30 min). Had I baked any longer, these goodies would have been burnt. Although they taste just as good as "Cold Oven Popoevrs" (also found on this site), I like that recipe a little better b/c you aren't messing with the oven temp. Still, excellent recipe with excellent results!! One last thing, I made "Cinnamon Honey Butter" (again, from this site) and spread it inside the warm popovers...yup! I'm in heaven!! Thanks Christy!

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DREGINEK

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Reviewed: Feb. 13, 2003

These are great for breakfast. We will eat them hot out of the oven with just a little butter. I liked other reviewer's suggestions of cinnamon sugar and will have to try that next time I make.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jan. 16, 2003

these were all right, they did lack in flavor, but were real easy to make. thank you for sharing your recipe christy.

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TRACY DAWN

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Reviewed: Dec. 28, 2002

This was so easy and quick to make. I managed to make it in moments, and it was eaten in seconds!

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Lola

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Reviewed: Dec. 24, 2002

I've made literally dozens and dozens of like but not the same popover recipes. I left the salt out (restrictions), used Pam butter spray to "grease" the large muffin sized pan, but it made no difference, these are by far the easiest and best turned out popovers I have ever made. One must follow the directions exactly and the oven must be properly preheated, but if one does follow exactly, this is a no fail, excellent recipe for popovers without needed speciality pans, butter, extra calories, ect. Excellent.

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CANVASWRITER

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Reviewed: Nov. 15, 2002

these turn out every time!! i love to eat them with butter and cinnamon-sugar inside!!! TRY IT!

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ANGELKAY14

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Reviewed: Oct. 5, 2002

These Popovers come out crusty on the outside, and soft in the center, almost like churos! I add 1/2t. vanilla to the batter. For serving, I have a bowl of cinnamon and sugar to sprinkle on them (once they've been torn open). My husband loves them, so I make them as a weekend breakfast treat.

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CELESTREE

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