Monday, November 9, 2009

Fall Flavors Continued

I mentioned in my post yesterday that I was serving popovers along with the seafood chowder. Popovers are a very, very simple bread to make and take very few ingredients. They are very unusual but a favorite of mine and my husband. They are baked in a very hot oven for about 45 minutes and as they bake, they get very big and nice and brown. When you tear the popover open, you will see it is pretty much hollow inside with a very crunchy outside. It's a delicious accompaniment with soup. My one caution is not to overbeat them. If you do, they won't puff up. Enjoy!

Popovers
1 c. flour
1/2 t. salt
1 c. milk
2 eggs
Heat oven to 425 degrees. Combine all ingredients and beat just until smooth. (Overbeating will reduce volume.) Pour into well-greased deep muffin cups 3/4 full. Bake 40-45 minutes until golden brown. If not baked long enough, they will collapse. Serve at once.
(Yields 5-9 popovers)

Click here for a printable version of this recipe.
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Best-Ever Apple Pie--Really!

You just can't beat a good ol' American apple pie for a great dessert. This recipe was featured in the September 2008 issue of Southern Living. It has five pounds of apples in it!! The picture above is the picture of the pie I made. It was so good! As you read the recipe, you will notice that the crust is a little different--it has cornmeal in it. It also uses apple juice as the wetting agent. The trick is rolling the top crust out large enough to cover that mound of apples. If you love apple pie, try this one. I don't think you'll be disappointed!