|Harvest of the Cold Months|
|by Elizabeth David|
Elizabeth David's social history of ice starts in 17th-century Italy, and Florence in particular.
Tip: Try oven popovers for more results.
Results 1 - 10 of 18 for cold oven popovers
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Beat egg whites ... place in a COLD oven. Turn on ... DON'T PEEK. I usually poke holes in popovers after 45 minutes and leave in oven 5-10 minutes more.
Mix all ingredients ... tins. Put tins into oven. Turn oven on to 450 degrees and bake for about 10 minutes or until golden brown. Serve with whipped butter.
Do not beat much. Mix casually and pour into well greased custard cups 3/4 full in cold oven, then turn oven to 450 degrees. Bake 30-40 minutes.
Put all ingredients ... (be sure to grease rims, I use Pam.) Put in cold oven. Set temperature to 450 degrees. Bake 20-25 minutes. No peeking! 6 servings.
Simple to make. ... full. Put in cold oven. Set at ... and don't peek for the full 30 minutes. Serve with butter and jam. Makes approximately 8 popovers.
Put into blender ... start in a cold oven. Makes 6 popovers in large muffin ... preheated, bake at 400 degrees for 40-45 minutes. Best when placed in a cold oven.
1. Break eggs ... lumps. 3. Fill cold greased muffin pans 3/4 full. 4. Put in cold oven. 5. Turn oven on to 450 degrees and bake for 30 minutes (don't peek).
Combine ingredients, ignore lumps. Pour into 6 cold, greased cup ... muffin tin. Place in cold oven. Turn oven to 450 degrees for 20 minutes without peeking.
Put all ingredients ... lumps. Pour into cold iron pans to ... Place in cold oven. Set oven at 450 degrees and bake 30 minutes. Don't peek. Serve immediately.
Do not preheat oven! Grease muffin ... refrigerator to get cold. Mix ingredients ... 1/2 full. Put in cold oven. Bake at 450 degrees for 30 minutes. Serve.
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