Parmesan-Basil Popovers

By Carolanne

Description: Freelance writer Marybeth Jacobsan says, "I've tried popover recipes that add melted butter and that use a blender or food processor to combine the ingredients. And you know what I've found? Those are just extra steps that make a mess of your kitchen while contributing nothing to the finished product."
A whisk and a bowl are all you need to launch these popovers on their way to lofty heights. And then you can put them in the oven and forget about them until they're done. The recipe is from the trusty 1989 Better Homes and Gardens "New Cook Book."

Ingredients

• 1 tablespoon solid vegetable shortening or vegetable oil spray
• 2 eggs
• 1 cup milk
• 1 tablespoon vegetable or canola oil
• 1 cup flour
• 2 tablespoons grated Parmesan cheese
• 3/4 teaspoon dried basil, crushed
• 1/4 teaspoon salt

Details

Servings 6
Adapted from jsonline.com

Preparation

Step 1

Preheat oven to 400 degrees. Grease bottoms and sides of six (6-ounce) custard cups or the cups of a popover pan, using vegetable oil spray or ½ teaspoon shortening for each cup. Place greased cups on a 15-by-10-by-1-inch jellyroll pan.
In mixing bowl, beat eggs with whisk. Add milk, oil, flour, cheese, basil and salt. Beat until mixture is smooth. Fill cups half full. Bake in preheated oven 40 minutes or until set.
Immediately after removing popovers from pan, prick each with a fork or toothpick to allow steam to escape. Remove from cups and serve hot.