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
- 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. - 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). - 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
- 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.
- 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. - 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
TRY THIS!
If you’re looking to lighten up the recipe, simply swap
half the sugar with Stevia In The Raw zero-calorie
sweetener. Try Stevia In The Raw Bakers Bag, which
measures cup for cup just like sugar. Keeping half the
sugar in baking recipes is recommended for best
results and to ensure proper rising and browning.
For more recipes, visit InTheRaw.com
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