Basil and garlic popovers

6 popovers

Ingredients

Quantity Ingredient
1 tablespoon Shortening
2 Eggs; beaten
1 cup Milk
1 tablespoon Salad oil
1 Garlic clove; minced
1 cup All-purpose flour
1 tablespoon Snipped fresh basil
¼ teaspoon Salt

Directions

Using ½ tsp. of shortening for each cup, grease the bottoms and sides of six 6-ounce custard cups or the cups of a popover pan. Place custard cups on a 15x10x12" baking pan; set aside.

In a medium bowl, combine the eggs, milk, salad oil and garlic. Using a wire whisk or rotary beater, beat egg mixture until combined. Add the flour, basil and salt. Beat until smooth. Fill prepared cups half full of batter. Bake at 400 F. for about 40 minutes or until firm and golden brown.

Immediately after removing popovers from oven, prick each with a fork to let steam escape. If you'd like crisper popovers, turn off the oven and then place the popovers in the oven for 5 to 10 minutes more. Serve hot.

From "A Basil Bouquet" article in "Country Gardens" magazine. Fall 1993. Pg. 16. Sent to me by my friend Joyce Shillings of Port Lavaca, TX. Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-19-94

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