Publisher Photo
Publisher Photo
When hosting holiday dinners, why not serve our cheesy popovers instead of ordinary dinner rolls?—Taste of Home Test Kitchen
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 4-1/2 teaspoons shortening
  • 3 egg whites
  • 2 eggs
  • 1-1/2 cups 2% milk
  • 1/2 cup heavy whipping cream
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 ounces Jarlsberg cheese, shredded

Directions

Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of nine popover cups; set aside.
In a small bowl, beat egg whites and eggs; beat in milk and cream. Add the flour, sugar, salt and pepper; beat until smooth (do not overbeat). Fold in cheese. Fill prepared cups two-thirds full with batter. Fill empty cups two-thirds full with water.
Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape. Yield: 9 servings.
Originally published as Jarlsberg Popovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p10

Nutritional Facts

1 each: 259 calories, 13g fat (7g saturated fat), 77mg cholesterol, 310mg sodium, 26g carbohydrate (4g sugars, 1g fiber), 10g protein.

  • 4-1/2 teaspoons shortening
  • 3 egg whites
  • 2 eggs
  • 1-1/2 cups 2% milk
  • 1/2 cup heavy whipping cream
  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 4 ounces Jarlsberg cheese, shredded
  1. Using 1/2 teaspoon shortening for each cup, grease the bottoms and sides of nine popover cups; set aside.
  2. In a small bowl, beat egg whites and eggs; beat in milk and cream. Add the flour, sugar, salt and pepper; beat until smooth (do not overbeat). Fold in cheese. Fill prepared cups two-thirds full with batter. Fill empty cups two-thirds full with water.
  3. Bake at 450° for 15 minutes. Reduce heat to 350° (do not open door). Bake 15 minutes longer or until deep golden brown (do not underbake). Immediately cut a slit in the top of each popover to allow steam to escape. Yield: 9 servings.
Originally published as Jarlsberg Popovers in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p10

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