So easy and so delicious Popovers

A few months ago, my great aunt was cleaning out her kitchen, and says that i simply "must" take this popover pan, because my husband would absolutely love to eat them. I was intrigued, and most of family shocked, that in my many many years of baking and pastry making i had never come across this fabulous thing called a 'popover'. Apparently it is a New England staple, typically served with potroast.

The pan is actually what does all the work - the shape forces up air through the batter and creates a puff in the middle.

Ingredients: 2 Eggs, 1 cup Flour, 1 cup Milk, 1/2 Tsp Salt

Directions:

• Preheat oven to 450 F; Grease pan thoroughly
• Beat eggs thoroughly, add in flour, milk and salt, being careful not to over beat
• Fill cups 1/2 way and put in oven for 20 min.
• Decrease oven temp to 350 F and bake for another 20 min.

Serve with hearty soups and stews, as your dinner rolls at dinner or my favorite: a yummy breakfast. You can add some spices into the batter for a little variation - herbs de provence are really yummy for savory or cinnamon is great for sweet. Also, you can top with powdered sugar, honey, almonds once they come out of the oven (make sure its not too heavy though!)

Can be stored up to a week; cool off and place in zip top bag. After you taste these, you will never want to buy store bought rolls again!

Mini Bacon & Egg Pastries with Cheddar

I like this recipe alot, I made it last Sunday morning for breakfast. I got it from Whitnee's cookbook called 'Brunch,' and I wanted to make it seeing how she is obsessed with brunch. Unfortunately I would never have the time to make all the dishes I'd like to in order to have a proper brunch, but this is a great start. These pastries are very tasty and filling, they have also have a nice flaky crust. They're pretty easy, so don't get discouraged because it's a bit of a small process, quick however.

This recipe makes 12 Pastries. You'll need a muffin pan and...

• 1 box Pillsbury prepared pie dough (much easier than making crust from scratch for a simple dish)
• All-purpose flour (for rolling)
• 2 tbsp whole-grain mustard (I bought Grey Poupon and it was great)
• 12 slices of lean bacon, cooked and diced (I used Turkey bacon, MMmmm)
• 12 small eggs
• Pepper
• 1 Cup of Cheddar Cheese
• 2 tbsp parsley
  

Preheal the oven to 350F. Lightly grease a standard 12 cup muffin pan.

I used a single Pillsbury pie crust to roll out 10 pastries, if you don't want to waste 2 of them that are in the package.

Unroll the Pillsbury dough and roll the dough thinner to about 1/4-inch thickness on a lightly floured counter and cut 12 circles approximately 5 inches in diameter. I had to find the perfect small bowl that was 5 inches wide. Use dough cutouts to line the cups of the muffin pan, gently pleating the sides of the dough as you ease it into the molds.

Place 1/2 teaspoon of the mustard into the base of each pastry shell and top with a little of the bacon.

Break an egg into a cup, spoon the yolk into the pastry shell, then add enough of the egg white to fill the pastry shell about two-thirds full. Do not overfill. Season to taste with salt and pepper and sprinkle the grated cheese evenly over the tops of the pastries.

Bake for 20-25 minutes, or until the egg is set and the cheese is golden brown. Serve topped with parsley flakes.

MMMMmmm... Nom Nom.

They smell wonderful. You will surely enjoy these...

Peace.