There was a time in my life when things were extra-difficult. Groceries were hard to come by and "making do" was a lifestyle. I also was living in a place that didn't have a regular kitchen--I cooked using a drip coffeemaker, a toaster oven and a two-burner electric hot plate. I also didn't have a car, so a quick trip to the grocery store was out of the question.
It's amazing what you can do faced with such challenges. I learned how to bend that toaster oven to my will and that an extra electric appliance--in particular a combo deep fryer-slow cooker--is a Godsend.
It's been a long time since I've done full-time cooking in a toaster oven, but this recipe for popovers has stayed with me. Sweet or savory, for breakfast or as a quick roll to sop up gravy from dinner, these popovers are a versatile way to treat your family and stretch your budget.
Here they are, in the oven and just beginning to rise.
Today, even with a kitchen complete with full-sized appliances, these are still a special treat. My guests are always delighted to have one or two of these babies with a cup of tea--and they're so quick to put together that you can make them with only a moment's notice. They're also lovely topped with chicken salad--great for lunch with mom!
makes 10 muffin-sized popovers
1 cup all-purpose flour
1/4 teaspoon salt
scant 1 cup milk, divided
1 tablespoon sugar (optional)
2 eggs, well beaten
1/2 tablespoon melted butter
In a bowl, combing flour, salt and sugar (if using). Vigorously whisk in half the milk, then the eggs and remaining milk. Incorporate the melted butter last.
Divide batter among 10 muffin cups. Bake in a preheated 450*F oven for about 30-35 minutes, or until they're browned and "popped over."