Heart-shaped Swedish Waffles, timbales, and popovers, all delights with special shapes, give a dinner party special charm. Try them and see.
Pulled right from the pages of one of my great-grandmother’s vintage magazines, these little breakfast treats are more fun than filling, but have the flavor of a lighter-than-air pancake and are a joy to eat…
Give these a try (and watch them grooooow before you eyes!). Just be sure to have your butter and jam close at hand – and a cup of coffee and good read.
Playing make-believe has always been a favorite pastime of mine, and these piping hot, topsy-turvy little treats transport me to a whole other world:
One where Jackie O. is on the cover of magazines, Sucaryl Sweetener was the latest craze, and my Maindenform girdle is my best friend…
*sigh*
Sometimes, I wish…
Old Fashioned Popovers
From McCall’s “First Magazine for Women”, March 1963
Makes 8 Popovers
Ingredients:
- 3 Eggs
- 1 Cup milk
- 3 T Salad oil (I used olive oil)
- 1 Cup Sifted all-purpose flour
- 1/2 t Salt
- A splash of Vanilla and Cinnamon (My own additions…)
Directions:
- Preheat over to 400F. Lightly grease 8 (5-oz) glass custard cups.*
- In a small bowl, beat eggs, milk, and salad oil with rotary beater until well combined.
- Sift flour with salt over egg mixture. Beat until smooth. Pour into custard cups. Bake 50 minutes. (Note: My custard cups were 7-oz, and the cooking time was closer to 45 minutes.)
- Serve hot, with butter and your favorite jam.
*Or preheat cast-iron popover pans (eleven 3-oz cups) until sizzling hot; grease cups lightly just before filling. Bake 40 minutes. Makes 11 popovers.
Take a step back in time, and enjoy!
{Did you happen to notice my lovely, new “toy”? We found this antique hutch for a steal over the holidays at a little shop called the “Swanky Abode”. So fun, such a beautiful backdrop – Perfect place for all my odds and ends!}
Have you had any wonderful finds lately? What are your favorite old fashioned treasures?
FreshlyMinted 