Wednesday, January 16, 2013


As some of you may know, I have been extremely stressed and nauseous for the past... I don't know, month or so? I was getting to the point where I would vomit up nearly everything I ate, and was losing a lot of weight as a result (the benefit of having a broken heart)!  So what's a sweet girl to eat during times like this? POPOVERS. They are light and barely contain any ingredients, making them an awesome food candidate for people whose stomachs are sensitive.

Most of the popover recipes that I have found involve a two-step baking process, which requires a non-preheated oven and turning the temperature down in the middle of the baking process. The first time I made these, I wasn't in the position where I wanted to sit by the oven and wait for the timer to go off so that I could knock the temp down a few notches. Screw that, I had better things to do... like cry in bed. Ha ha.

That's when I turned to my first edition (not sure which printing, as the title page has been removed) Betty Crocker New Picture Cookbook. The thing is old as fuck, but has some really great recipes. By the way, excuse my bad language, but really, if you can't handle it, don't read my blog. Anyway, this recipe involves a single step! Woot! And best of all, it has four ingredients! And to BOOT, it didn't make me want to puke up my innards! Win-win-win (as Michael Scott would say).

1 cup flour
1/2 tsp salt
1 cup milk
2 eggs

1. Preheat oven to 425'.

2. Combine all ingredients and mix until the batter is smooth.

3. Pour batter into greased muffin tins (do not line with papers). You should get about 10.

4. I don't really remember how long I baked them for. Check them around 30 minutes. The cookbook calls for 40-45, but had I let them bake that long, they would have been completely burnt.

5. Enjoy right away! Rip the tops off those bastards and give the halves a good smear of jam.

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