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1 tablespoon shortening or nonstick spray coating
2 beaten eggs
1 cup milk
1 teaspoon cooking oil
1 cup all-purpose flour
1/4 teaspoon salt
Oven 400 degrees
Using 1/2 teaspoon shortening for each cup, grease the bottom and sides of six 6-ounce custard cups or the cups of a popover pan. Or, spray cups with nonstick coating. Place the custard cups on a 15 by 10 by 1-inch pan; set aside.
In a mixing bowl combine beaten eggs, milk, and cooking oil. Add flour and salt. Beat with a rotary beater or wire whisk till mixture is smooth. Fill the greased cups half full. Bake in a 400 degrees oven about 40 minutes or till very firm.
Immediately after removal from the oven prick each popover with a fork to let steam escape. Then, if crisper popovers are desired, return the popovers to the oven for 5 to 10 minutes more or till desired crispness (be sure the oven is turned off). Serve hot. Makes 6 popovers.
Cinnamon Popovers: Prepare as above, except add 1/2 teaspoon ground cinnamon with the flour. Serve with honey and margarine or butter, if desired.
French Toast
Use French bread if you like a custard like center; use sliced white bread if you prefer a toasty, crisp French Toast.
2 beaten eggs
1/2 cup milk
1/4 teaspoon vanilla
1/8 teaspoon ground cinnamon
5 1-inch-thick slices French bread or f? slices dry white bread
Margarine, butter or cooking oil
Maple-flavored syrup (optional)
In a shallow bowl beat together eggs, milk, vanilla, and cinnamon. Dip bread into egg mixture, coating both sides (if using French bread, let soak in / egg mixture about 30 seconds on each side).
In a skillet or on a griddle cook bread on both sides in a small artjpfltet of hot margarine, butter, or quiver medium heat for 2 to 3 mimics on each side or till golden brown. Add more margarine as needed. Serve with maple-flavored syrup, if desired. Makes 5 or 6 slices.
Stuffed French Toast: Prepare as above, except use five 1 1/2-inch-thick slices French bread. Cut a pocket horizontally into each slice of French bread.
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