Italian Seasoning

 Make your own Italian Seasoning -- don't buy it!

1 T. dried basil

1 T. dried oregano

1 T. dried thyme

1 T. dried Marjoram

2 t. dried Sage

1 T. dried Rosemary

Popovers

 Guess who got a popover pan for Christmas?  ME!  I found this recipe on the King Arthur flour website and it was duplicated on another site that said it was the 'best'.   We enjoyed them!  They are large and tasty.  

Popovers

4 eggs, room temperature

1 1/2 c. whole milk, lukewarm at 110 degrees or so

3/4 t. salt

1 1/2 c. flour (178 grams)

3 T. melted butter, slightly cooled

In a blender, combine the eggs, salt and milk.

Add the flour and blend. Then add the butter.  Blend until frothy.

Let it sit for 15 minutes while you preheat the oven to 450 degrees.

Position the oven racks so one rack is at the top setting and another is in the bottom third of the oven so there is room for the popovers to pop.

Put the popover pan on a sheet pan in the hot oven for 2 minutes.  Remove it from the oven and spray  the insides and rims of each popover pan section with nonstick spray.

Split the runny batter between the 6 popover cups.  Bake for 20 minutes, trying not to open the oven as they rise.  After 20 minutes, reduce the temperature to 350 degrees and bake another 10 minutes.  If the tops are getting over-browned, slip a sheet pan on the top shelf to shield the popovers from burning. 

Remove the popovers from the oven and pierce each popover with a paring knife to release steam.  Slip  them from the pan and enjoy.  

Warm is best.  These are best right out of the oven.  If you need to make in advance, you can warm them in a 350 degree oven for 5 minutes or so to reheat and maybe crisp up again.

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t = teaspoon

T = tablespoon

c = cup