SWEET POPOVERS

My mother-in-law and her cousins have perfected this recipe for the perfect puff. The secret to these popovers is to beat the eggs thoroughly for a fluffy, airy center and a slightly crusty outside. To keep the crusty exterior, store unused popovers wrapped in aluminum foil, Storing in a plastic bag or airtight container wilt allow the popovers to soften.

9 EGGS
1 CUP VEGETABLE OIL
2 CUPS FLOUR

1. Preheat oven to 375°F.

2. Using an electric mixer with the whisk attachment, whip eggs and oil on high speed.

3. Gradually add flour, on low speed. Whip on high speed for 5 minutes. This will produce a thick, smooth batter.

4. Spray a mini muffin pan with nonstick coating. Using a tablespoon, fill each cup with batter.

5. Bake for 15 to 20 minutes, or until golden brown. Remove pan from the oven.

6. Carefully transfer popovers to a wire cooling rack. Repeat the spraying and filling procedure if you have only one muffin pan.

7. When cool, frost popovers with Lemon Confectioners’ Frosting (see recipe).