Ham & Cheese Sourdough Popovers

Ham & Cheese Sourdough Popovers

Combine milk & eggs well, then stir in starter, salt and flour. Don't over mix!

Gently stir in seasonings, cheese and ham. this is a thin batter.

Heat oven to 450 degrees. Heat a muffin or popover pan in oven. Remove pan from oven and quickly spray with non stick spray. If using a muffin pan only use every other cup. Pour batter into the cups, filling all the way to the top. Bake for 15 minutes. Lower heat to 375 degrees and cook another 15- 20 minutes.

Remove from oven and serve immediately.

Sourdough Ham & Cheese Popovers

1 cup milk

3 large eggs

1/2 cup ,sourdough starter fed or unfed

3/4 teaspoon salt

1 cup flour

1/2 tsp. ground mustard
1/2 tsp. granulated onion
1/2 cup shredded cheddar cheese (Swiss cheese may also be used)
1/2 cup finely diced ham

• 8 ounces milk (full-fat, reduced-fat, or skim)
• 3 large eggs
• 4 1/2 ounces sourdough starter, fed or unfed
• 3/4 teaspoon salt
• 4 1/4 ounces King Arthur Unbleached All-Purpose Flour

• 227g milk (full-fat, reduced-fat, or skim)
• 3 large eggs
• 128g sourdough starter, fed or unfed
• 3/4 teaspoon salt
• 120g King Arthur Unbleached All-Purpose Flour

Directions

In the microwave warm the milk until it feels just slightly warm to the touch.

Combine the  milk with the eggs, beat until smooth. Add the  sourdough starter and salt, mix in the flour. Don't over-mix! Add seasonings and ham & cheese, gently stir in.  This is a thin batter.

Heat a muffin or popover pan in the oven while it's preheating to 450°F.

Carefully remove the hot pan from the oven, and spray it thoroughly with non-stick pan spray. Pour the batter into the cups, filling them almost to the top. If you're using a muffin tin, fill cups all the way to the top.

Bake the popovers for 15 minutes, then reduce the oven heat to 375°F and bake for an additional 15 to 20 minutes.

Remove the popovers from the oven and serve immediately.

Makes 6-8 popovers.

Pumpkin Butter

Many years ago our family visited The Great Pumpkin Patch in Arthur, Illinois for the very first time. It was there I discovered the wonderful taste of Pumpkin Butter. I immediately went home and started searching for recipes. After tweaking the recipe many time this is my latest and probably final draft.

Selecting pumpkins and Preparing pumpkins... you can use any kind of pumpkin, even Jack-o-lantern pumpkins. I like pie or sugar pumpkins best.                                                                   You can often find pumpkins on sale the day of Halloween or after. I have even been able to pick them up for free the day after Halloween!                                                     Wash the pumpkins, cut in halve, scrape out seeds and bake at 350 degrees until very tender. Cooking time really depends on size and type of pumpkin.

In the past, I would boil the pumpkin, but baking gives a much stronger flavor and less wet pumpkin meat.  I usually bake all my pumpkin the day before I make my butter. After cooling the pumpkins,  the peel will come of very easy. I then put the pumpkin meat in large bowls and refrigerate until the following day. You can do it all in one day, but I usually like to break the process up.
The next step can be done in several ways, I like using a food processor, although a blender or strainer also work. You need to process the pumpkin to the same consistency as apple sauce. I measure it as I go and put it all in a large Dutch oven.

 Your are now ready to make your Pumpkin Butter. Just remember pureed pumpkin and squash should not be canned, it is not safe to do so. I just freeze all the pumpkin that I prepare.

I always make a lot of pureed pumpkin so I can use it in other recipes. I will post the recipes as I cook so that you to may enjoy them!

Caroline's Pumpkin Butter Recipe
4 cups pureed pumpkin
2 1/2 cups brown sugar
1 cup apple juice or cider
1 Tablespoon lemon juice
1 Tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Combine all ingredients in heavy pot and bring to a boil. Simmer on low heat stirring often.
Cook  butter until a spoonful dropped onto a plate holds it shape.
Time will depend on how wet your pumpkin meat is.
Make about 6 cups of butter. Store in refrigerator or freeze.

Remember this recipe must be frozen if not eaten right away.



Pumpkin Butter on German Pancakes!