Popovers

I have never had popovers before. I heard of them but really had no clue what they were. They are similar to dinner rolls but these have no yeast in them. Since I have a fear of baking with yeast (I've never made homemade bread before) this was a good recipe for me to try. Maybe this will be a first step into finally deciding to try and make bread. We'll see. We had these on the side this evening with turkey, acorn squash (which I will have on my blog in a few days) and potatoes. Since we will not be here Thanksgiving and will be at the beach instead, I decided to make a turkey dinner now because I don't want to miss out on making turkey! You can have the popovers plain or with some butter or jam. They are crispy and flaky on the outside with sheets of thin dough on the inside. Really good. If I were not as full as I had been by the time they were ready I would have had more than one. My husband (who found this recipe and gave it to me to try) says he thinks they would be good cut in half with a scoop of ice cream in them or filled with cream like a cream puff. I think you can really do lots of other things with them besides just having them with dinner. This recipe is from Wegmann's monthly magazine. I urge you all to try this. It doesn't get any more simple than this and once you taste one you can just imagine all the different things you can do with these. I think I will add some sugar to them the next time I cook them.....

5 Tbsp Wegmann's Pure Olive Oil, divided (I used evoo from Aldi's - any good one will do)

2 cups flour

1 tsp salt

4 large eggs

2 cups whole milk

You'll need: Two 12 count cupcake tins, baking sheet and vegetable cooking spray.

Preheat over to 350 degrees. Place cupcake tin on baking sheet. Spray every other cupcake form with vegetable spray; add 1 tsp olive oil. Place in oven 10 minutes; make sure there is 5 inches of space between oven racks/top of oven. As this heats, make the batter. For batter: Blend salt and flour in large bowl. Set aside. Whisk together eggs and milk in separate bowl. Slowly whisk egg /milk mixture into flour mixture, blending until well combined. Pour batter into oiled forms until each form is 3/4 full. Bake 40-45 minutes (without opening oven door) until golden and puffed. Poke a hole in each popover with fork to release steam. Serve immediately.