What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Blueberry Popovers
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- #104020
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup non-fat milk
1/2 teaspoon vanilla extract
2 tablespoons melted butter
1/4 teaspoon salt
1/8 teaspoon fresh ground nutmeg
1/4 cup granulated sugar
1 cup sifted white flour
1/2 cup egg substitute
1/4 teaspoon ground cinnamon
2 cups blueberries or other berries
directions
Mix milk, extract, butter, salt, and nutmeg, plus 3 tablespoons sugar, in a large bowl. Stir in flour, add eggs until just combined. Let this batter stand for 5 minutes.
Meanwhile, mix remaining 1 tablespoon sugar and cinnamon in a separate bowl; set aside.
Heat oven to 450 degrees F and place oven rack to middle position.
Place berries in a buttered 9-inch pie pan. Pour batter over the berries; sprinkle cinnamon-sugar over the batter. Transfer pan to the oven and bake for 20 minutes.
Reduce oven temperature to 350 degrees F. Bake until popover is firm and golden brown, around 15 to 20 minutes longer.
Cut popover into wedges and serve immediately or cool and store in a tightly sealed container for a couple of days.
added by
Sugarbug
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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