Just Baked

June 29, 2010


I love popovers. LOVE THEM. Sadly, even though I have made this recipe several times over the last couple of weeks, I cannot make them look pretty in a photograph. Luckily, they are crispy and pop-over-y on the outside and soft and warm on the inside, even if they are not the prettiest popovers and don't like to come out of their tins without a struggle.

It's actually my mom who always made me popovers.

They were one of my favorite things to eat for breakfast or snacks when I was a kid, especially when my mom would put a spoonful of jam in the middle of them before putting them in the oven. As it turns out, my gram is the one who gave my mom her fail-safe popover recipe, so I guess I in part have her to thank for all of my tasty popover filled mornings.

Popovers are easier to make than I expected them to be. The only hard part is waiting for the ingredients to come to room temperature, and remembering to heat up the pan before pouring in the batter. If they didn't take 40 minutes to bake, I would want them for breakfast every day, even though I guess that they aren't technically a breakfast food.

June 12, 2010

Orange Rice Pudding

I am in love with this rice pudding. There, I said it. I love this recipe so much that I have decided to run off to Vegas and elope with it. Twice.

This rice pudding is a little bit different from the one I made before, which was my gram's go-to rice pudding recipe. This has more of a standard rice pudding texture than the other recipe, which is a custard. Also, the preparation is very different. For a start, the rice is uncooked at the beginning of this recipe; more importantly, the raisins are soaked in an orange liqueur. Also, this recipe is cooked on the stove, not in the oven. Sure, it's more work, and you may end up with boiled over milk all over your stove, but it's worth it. Trust me.

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Honey Never Spoils by Temma Hankin is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.