NO MYSTERY … THESE ARE DELICIOUS

I am a mystery fanatic.  Mysteries are the only books a read (other than cookbooks!).  And one of my all-time favorites are the Hannah Swensen Mysteries by Joanne Fluke.  Hannah is a pastry chef who owns The Cookie Jar, a bakery in Lake Eden, Minnesota.  Along with murder and mayhem, Ms. Fluke also includes recipes in each of her books.  One of my favorites was The Key Lime Pie Murder, which included this WONDERFUL recipe for Popovers and an assortment of flavored butters to serve along with them.  I’ve also added my version of Honey Butter and a special Florida Orange Honey Butter.  Get the Hannah mysteries to read, and then bake a batch of Popovers to eat while you explore the best read you’ve had in ages!

Or you could gather a few friends, have them get the book (they’re available in paperback now) and form your own Book Club!  Read the book during the week, gather to discuss it and serve recipes from Hannah’s books!  WHAT FUN!

POPOVERS

4 large eggs

2 cups milk

2 cups flour

1 tsp salt

Preheat oven to 450.   In a large bowl, whisk eggs by hand until they are a light, uniform color (but not yet fluffy) – about 1 minute.

Add milk and whisk until well incorporated.  Add flour and salt, then stir with a large spoon or spatula until all the flour has been moistened and incorporated.

** If you’re busy in the morning, you can make this batter the day before and store the bowl, covered, in the fridge overnight.

Divide batter evenly between the cups of a 12-cup muffin tin. Cups should be filled almost to the top.

Bake for 25-30 minutes, or until popovers are puffy and golden-brown.
** Do NOT open the oven to peek at your popovers while they are baking, or they will collapse.

Take pan out of the oven and pierce the top of each popover with a sharp knife to release the steam.  Let pierced popovers stand in the pan for a minute or two, then tip them out into a napkin-lined basket.

Serve warm, with regular butter, flavored butter, jam, jelly, or cream cheese.

HANNAH’S HONEY BUTTER

1 stick butter, softened

1 tbsp honey

In a mixing bowl, mix together honey and softened butter until mixture is uniform.  Scrape honey butter into a small serving dish/bowl, cover with plastic wrap, and store in the fridge until you’re ready to use it.

ORANGE BUTTER

1 stick butter, softened

1 tbsp frozen orange juice from concentrate

1 tsp orange zest

In a mixing bowl, mix together orange juice concentrate and softened butter until mixture is uniform.  Add orange zest and stir.  Scrape orange butter into a small serving dish/bowl, cover with plastic wrap, and store in the fridge until you’re ready to use it.

NANCY’S HONEY BUTTER

3/4 c. honey
3/4 c. butter, soft
3/4 c. powdered sugar
1 tsp. cinnamon

Blend all ingredients together. Store in refrigerator. Makes 2 cups.

For easy spreading, set out 20 minutes or so before serving.

NANCY’S  FLORIDA ORANGE HONEY BUTTER

1/2 c. (1 stick) unsalted butter at room temperature
(you may substitute with margarine)
2 T. honey
1 T. grated orange zest

In a small bowl, beat butter until light and fluffy (blended). Serve with muffins, rolls, pancakes or French Toast.