Experiment! "Perfect Popovers" from Cook's Country

Yesterday I saw this recipe demonstrated on Cook's Country. I thought it would be fun to try baking them and take pictures as I go along. I've never made them before so it's a mystery to me how well they'll turn out. I wanted to see if the popovers would turn out by 1. using all-purpose flour and 2. using a muffin pan. Here it goes!

Greasing the pans with shortening ensures the best release, but cooking spray may be substituted; do not use butter. To gauge the popovers’ progress without opening the oven door, use the oven light during baking. Bread flour makes for the highest and sturdiest popovers, but an equal amount of all-purpose flour may be substituted.
Makes 6 popovers.

Ingredients:

Vegetable shortening (see note)

3 large eggs

2 cups low-fat milk, heated to 110 degrees

3 tablespoons unsalted butter, melted and cooled slightly

2 cups bread flour (see note)

1 teaspoon salt

1 teaspoon sugar

Instructions:

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Grease interior of 6-cup popover pan with shortening, then dust lightly with flour.

Whisk eggs until light and foamy in medium bowl. Slowly whisk in milk and butter until incorporated.

2. Combine flour, salt, and sugar in large bowl. Whisk three-quarters of milk mixture into flour mixture until no lumps remain, then whisk in remaining milk mixture. Transfer batter to large measuring cup, cover with plastic, and let rest at room temperature for 1 hour. (Alternatively, batter can be refrigerated for 1 day. Bring to room temperature before proceeding with recipe.) [Took me a total of 35 minutes to do these steps, and I got the milk too hot so I had to wait for it to cool down. And when I checked it at 109 degrees, I thought "close enough"].
3. Whisk batter to recombine, then pour into prepared popover pan (batter will not quite reach top of cups). Bake until just beginning to brown, about 20 minutes. Without opening oven door, decrease oven temperature to 300 degrees and continue to bake until popovers are golden brown all over, 35 to 40 minutes longer. Poke small hole in top of each popover with skewer and continue to bake until deep golden brown, about 10 minutes longer. Transfer popover pan to wire rack. Poke again with skewer and let cool 2 minutes. Turn out popovers. Serve.

Make Ahead: Once popovers have cooled completely, they can be stored at room temperature in zipper-lock bag for 2 days. To serve, adjust oven rack to middle position and heat oven to 400 degrees. Heat popovers on rimmed baking sheet until crisp and heated through, 5 to 8 minutes.

(from "http://www.cookscountrytv.com/recipes/detail.asp?docid=17844&parentdocid=17840")

Verdict:
Success!!! Thomas has eaten three in minutes and loves them. For me, they're only ok, but reminds me of a tastier, moister biscuit although I have to admit that they're addicting!!

Kitchen Hint: Also from the same Cook's Country website, it talks about "The Truth of Baking Popovers" (You don't want your popovers to look like these!)

THE PROBLEM
Pop Never: Short, squat popovers

THE CAUSES

• Using cake flour, which doesn't provide enough structure.
• Using too little batter. Traditional recipes skimp.
• Not starting in a hot oven. A big initial burst of steam and rise is essential.

THE PROBLEM
Pop Under: Deflated popovers

THE CAUSES

• Popovers weren't baked long enough to set up properly.
• Popovers weren't poked to release steam, which can compromise structure.

THE PROBLEM
Pop Ugly: Huge, misshapen top and tiny bottom

THE CAUSE

• Using a preheated, oiled pan; the batter that first hits the pan immediately rises up through the wet batter, resulting in an ugly shape and uneven baking.