Cold oven popovers
I love my grandma's old cookbooks! A few weeks ago I was looking at her most recent one that I've inherited: Ideals Quick and Delicious Gourmet Cookbook, published in 1979. Her note inside says that she received it for Mothers' Day in 1981 (I love that she kept notes on everything).
I've made the popovers from this book several times now, and the biggest sell for me is that they start in a cold oven. When I'm making breakfast, I'm usually in a hurry: mornings are busy. If I'm going to make something in the oven, I want to mix it up and throw it in, not wait around for the oven to preheat (and at 450 degrees, that would take awhile).
I like them with cherry jam and whipped cream.
Cold Oven Popovers
1 cup milk
1 cup flour
1/2 teaspoon salt
Grease 6 custard cups (I use a jumbo muffin pan). Beat eggs, milk, flour, and salt until smooth. Divide batter between cups. Place in cold oven and turn oven to 450 degrees. Bake for 20–25 minutes.