10/50 Bonus: Popovers!
I had 8 ounces of evaporated milk left over from making Roasted Autumn Vegetable Soup, so I looked around on the Internet to see what I could do with it. I found that the makers of the evaporated milk that I was using, had recipes online. I chose a popover recipe because I thought it would make a good dinner roll-type accompaniment to the soup I just made. The popovers were easy to make and relatively quick compared to dinner rolls that you have to wait for the yeast to rise. And they were excellent with the soup. When making them, I did have a slight problem with them sticking to the muffin tin instead of releasing clean after baking. Because the directions were to “lightly grease” the muffin tin, I’ve changed it to plain “grease” to remedy the sticking issue. I’ve also scaled the original recipe to use 8 ounces of evaporated milk and switched the Parmesan cheese for Asiago because that’s what I had on hand. My further thoughts for future batches would be to sprinkle some ground flax seed in with the flour and to add a little shredded Asiago on top of the popovers to pump up the health benefits and cheese flavor. If you’d like to refer to the original recipe go to : https://www.carnationmilk.ca/En/Recipes/Giant-Popovers .
¾ can (8 oz) evaporated milk
1 c all-purpose flour
¼ t + 1/8 t salt
¼ c oats
¼ c shredded Asiago cheese
1 Preheat oven to 375°. Grease muffin tin; set aside.
2 Stir together evaporated milk and eggs in bowl. Add flour and salt; beat about 30 seconds until batter is smooth. Stir in oats and cheese until well combined. Pour batter into muffin tins, filling each ¾ full (makes 8–10 popovers). Bake 40–45 minutes until puffed and golden. Remove from muffin tin immediately.