“You’re Gonna Love This”
Newsletter Vol III – [ September 27, 2009 ]

Popovers

A popover is a light, hollow roll made from an egg batter similar to that used in making Yorkshire pudding and the name “popover” comes from the fact that the batter swells or “pops” over the top of the muffin tin while baking. They can also be baked in individual custard cups.

Food historians generally agree that popovers are an American recipe, derived from Yorkshire pudding and similar batter puddings made in England since the 17th century. The oldest known reference to popovers is in a letter of E. E. Stuart’s (a relative of Robert Stuart) in 1850.

Most American popovers today are have a buttery taste and are generally served at breakfast, or with meats at lunch and dinner.

Here is a quick and easy Mini Provolone Popover recipe you may want to try out.

Info:

yield: Makes 24 popovers

active time: 10 min

total time: 1 3/4 hr (includes chilling)

Ingredients:

* 1 cup whole milk

* 2 large eggs

* 1 cup all-purpose flour

* 2 tablespoons unsalted butter, melted, divided

* 1/2 teaspoon salt

* 1/8 teaspoon black pepper

* 1/3 cup finely chopped provolone

* 2 tablespoons grated parmesan

* 1 1/2 tablespoons chopped chives

* Equipment: a 24-cup mini-muffin pan or Cook’s Choice 3 Inch Better Bakers

Directions:

Whisk together milk, eggs, flour, 1 tablespoon butter, salt, and pepper until smooth, then stir in cheeses and chives. Chill 1 hour to allow batter to rest.

Preheat oven to 425°F with rack in upper third.

Butter muffin pan with remaining tablespoon butter, then heat in oven until butter sizzles, about 2 minutes.

Gently stir batter, then divide among muffin cups (they will be about two-thirds full). Bake until puffed and golden-brown, 18 to 20 minutes. Serve immediately.

Batter can be made 1 day ahead and chilled.

3 Inch Better Baker on Sale Through Friday Oct 2, 09

Reg.14.95 On sale @ 9.95 – Save 5.00 -

Tip: You can also use Cook’s Choice 3" Better Baker if you would like to make edible bowls out these.

The instructions will be the same as above only remember the 3" Better Baker only holds 6 bowls. You will need to bake 4 batches increasing the total cooking time to around 1 1/2 hours to bake all 4 batches. (less time if you have more than 1 Better Baker)

When you are done you will be able to add whatever you like to the center of the popovers.

“You’re Gonna Love This”

Newsletter Vol III – [ September 8, 2009 ]

Bread Pudding Recipe and Cooks Choice Updates

The past few weeks has been very busy for me. If you have not seen the new CooksChoice.com site lately take look at the new design. I changed the layout, colors, navigation, and several other things to make it a more pleasant site to visit, easier to read and navigate.

I still have a few more tweaks to enable the pages to load even faster for people with dial up connections and this is something at the top of my list.

I would also like to mention we are now introducing our new cookware line and for a limited time if you are looking for up scale tri-ply cookware you can save 50% at our site.

All our Tri-Ply and Single Ply Stainless Cookware comes with a Lifetime Warranty. Yes it is so good it does warrant a lifetime warranty.

I am going to feature a site I ran across the other day. The site is titled Moms Who Think.

MomsWhoThink.com provides news, opinions and information covering the things that Moms Hold Important, including Great Recipes and Cooking, Healthy Living, Pregnancy, Parenting, relationships, wellness, diet, fitness and much more.

Their main site is www.MomsWhoThink.com

and you can find their MySpace Page at … http://www.myspace.com/momswhothink

Today’s recipe is from MomsWhoThink.com’s recipe section at www.momswhothink.com/recipes/recipes.html

Moms Bread Pudding Recipe
from an old Amish cookbook

Info:

Prep time:15 Min.
Cook time: 50 Min.
Serves: 4

Ingredients:

2 cups whole milk (or 2 cups half& half)

1/4 cup butter

2/3 cup sugar (white or brown, depending on taste preference)

3 eggs

2 teaspoons cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon vanilla extract

3 cups bread, torn into small pieces (french bread works best)

1/2 cup raisins (optional)

Directions:

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Note:
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar as the sauce contains the other 1/3 cup in it.

[ Bread Pudding Sauce ]

Ingredients:

1 cup whole milk

2 Tbsp. butter

1/3 cup granulated white sugar

1 tsp. vanilla

1 Tbsp. flour

dash of salt

Directions:

1. Mix everything together and bring to a boil for 3 – 4 minutes, stirring constantly.
2. Set aside for 5 minutes, then pour on warm bread pudding.

Current Specials at www.cookschoice.com

• 50 Percent off all Cookware View All Cookware
• Only pay for 5 unites when you purchase in quantities of 6 for Batters, Mixes, Seasonings, and Onion Blossom Batter. Mix and Matching is OK.

  [ exception: Onion Blossom Batter - You cannot mix the Onion Blossom Batter with other batters and mixes ]

• Better Baker Combo Set on sale only $29.95 for all three Better Bakers includes videos and cookbook. Save 41.80
• Onion Blossom Maker Set Plus special pricing has been extended.

  Save $14.30.