Taste of Home_-_October 2019

CONTEST

62 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Lemon Popovers with

Pecan Honey Butter

My mom passed this

recipe down to me

many years ago. The

delicate lemon flavor

goes perfectly with

a slather of the pecan honey butter.

Joan Hallford, North Richland Hills, TX

Prep: 10 min. • Bake: 25 min.

Makes: 6 servings

2 large eggs, room temperature

1 cup 2% milk

1 cup all-purpose flour

¹   ₂ tsp. salt

5 Tbsp. finely chopped toasted

pecans, divided

³   ₄ tsp. grated lemon zest

2 tsp. lemon juice

6 Tbsp. butter, softened

6 Tbsp. honey

1. Preheat oven to 450°. In a large
   bowl, whisk eggs and milk until
   blended. Whisk in flour and salt until
   smooth (do not overbeat). Stir in
   3 Tbsp. pecans, lemon zest and juice.


2. Generously grease 6-cup popover
   pan with nonstick spray; fill cups half
   full with batter. Bake 15 minutes.
   Reduce oven setting to 350° (do not
   open oven door). Bake until deep
   golden brown, 10-15 minutes longer
   (do not underbake).


3. Meanwhile, combine butter, honey
   and the remaining 2 Tbsp. pecans.
   Immediately remove popovers from
   pan to a wire rack. Pierce side of each
   popover with a sharp knife to let steam
   escape. Serve immediately with pecan
   honey butter.
   1 popover: 325 cal., 18g fat (9g sat.
   fat), 96mg chol., 332mg sod., 36g carb.
   (20g sugars, 1g fiber), 6g pro.

Oma’s Marzipan Stollen

My German grandma made this sweet

bread for us when we were young.

I often freeze the stollen once it’s

shaped. Then I can pull it out, let it rise

overnight, and bake in the morning.

—Abigail Leszczynski, Beaufort, SC

Prep: 30 min. + rising • Bake: 30 min.

Makes: 1 loaf (16 slices)

3 to 3¹ ₂ cups all-purpose flour

¹   ₃ cup sugar

1 pkg. (¹   ₄ oz.) active dry yeast

1 ¹ ₄ cups 2% milk

6 Tbsp. butter, cubed

2 tsp. grated lemon zest

FILLING

1 can ( 12 ¹    ₂ oz.) almond cake

and pastry filling

1 cup finely ground almonds

1 Tbsp. 2% milk

1 tsp. rum extract

GLAZE

¹   ₄ cup confectioners’ sugar

¹   ₂ to 1 tsp. 2% milk

1. In a bowl, combine 2 cups flour,
   sugar and yeast. In a saucepan, heat
   milk and butter to 120°-130°. Add
   to dry ingredients; beat just until
   moistened. Add lemon zest; beat
   until smooth. Stir in enough of the

remaining flour to form a soft, sticky

dough. Turn onto a floured surface;

knead until smooth and elastic, for

6-8 minutes. Place in a greased bowl,

turning once to grease the top. Cover

and let dough rise in a warm place

until doubled, about 1 hour.

2. In a large bowl, beat almond pastry
   filling, almonds, milk and extract.
   Punch dough down; turn onto a
   floured surface. Divide into thirds.
   Roll each portion into a 15x6-in.
   rectangle. Spread each portion with
   a third of the filling to within ¹₄ in. of
   edges. Roll up jelly-roll style, starting
   with a long side; pinch seam to seal.
   Place ropes on a parchment-lined
   baking sheet. Using a sharp knife,
   make a ¹₂-in.-deep cut lengthwise
   down the center of each rope,
   stopping ¹₂ in. from ends. Keeping
   cut surfaces facing up, braid ropes.
   Pinch ends to seal; tuck under.


3. Cover with a kitchen towel; let rise
   in a warm place until almost doubled,
   25-30 minutes. Preheat oven to 375°.
   Bake until golden, 30-35 minutes.
   Remove loaf to a wire rack to cool.
   Combine glaze ingredients to desired
   consistency; drizzle over stollen.
   1 slice: 270 cal., 10g fat (4g sat. fat),
   13mg chol., 73mg sod., 41g carb.
   (16g sugars, 2g fiber), 5g pro.

Oma’s

Marzipan

Stollen

Lemon

Popovers

with Pecan

Honey

Butter

Continued on page 64 E

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