Bake on lowest rack in a 450° oven for 15 minutes. Reduce temperature to 350° and bake 15 minutes more. Turn oven off. Cut a small slit in popover tops; return to oven, and let stand 5 minutes with oven door closed. Serve immediately, as they def late quickly!
Bake at 350° for 30 to 35 minutes, or until puffed and browned. Serve immediately.
CLOVERLEAF ROLLS Yields 2 dozen 1 pkg. dry yeast 1 cup warm water (105-115°) 3 T. sugar 2 T. shortening 1 egg 1/2 t. salt 3 to 3-1/2 cups f lour 1/4 cup butter, melted
POPOVERS Serves 6 1/2 cup milk 2 large eggs 1 T. vegetable oil 3/4 cup f lour Whisk together the first 3 ingredients in a medium bowl. Add f lour, whisking until mixture is smooth. Place well-greased popover pan, standard muffin pan or 8-ounce custard cups in a 450° oven for 3 minutes, or until a drop of water sizzles when dropped in them. Remove pans from oven; spoon batter into pans, filling three-fourths full.
A Taste of Italy
218 N. Washington St. Easton (410) 820-8281 www.piazzaitalianmarket.com 71