These Old Fashioned Pop Overs are slathered with homemade Cherry Butter, and will be a welcomed addition to your Easter meal!
I love vintage recipes, don’t you? The ones handed down from generation to generation, or dog-eared in yellowed cookbooks with the pages falling out from years and years of time spent in the kitchen, making a meal for our loved ones.
Of course, we cook for our families and eat for nourishment, but I like to think that those I am cooking for can taste the love I put in, too. I love knowing where my food comes from, too. I love cooking with simple ingredients. That’s another reason why those tried and true vintage recipes are perfect. They didn’t have a lot of fluff… things were pretty basic. A lot of what was in them were things that were grown or raised, and easy to come by.
Like these Old Fashioned Pop Overs. They are amazing, and quite impressive to look at, but they are simple to make and only take basic items most kitchens have on hand all of the time, eggs, milk, flour, butter, salt and a pinch of sugar.
You can bake them in a pop over pan, like I have here, but don’t run out and buy one if you have custard cups, you can make those work, too.
I used my favorite flour to make these Pop Overs I am sharing with you today, Bob’s Red Mill Organic Unbleached All Purpose White Flour. It’s so versatile and everything I make with it turns out perfect every time.
Bob’s Red Mill Organic Unbleached White Flour is freshly milled from Organic hard red wheat. Both the bran and the germ have been removed leaving the endosperm that is made into white flour. It is not enriched with any additives. This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. This kitchen staple is perfect for all of your baking needs.
I set out to make these pop overs as a trial run for my Easter dinner. I host Easter every year at my house.
*This is my Grandma, myself and my husband (then fiance) in 1991 at my Mom’s house for Easter.*
Growing up, it was that way for my Mom, too. We celebrated all of the holidays at my Grandma’s, but Easter was always put on by my Mom. When my husband and I bought our first home, my Mom said to me, “now you can have Easter!” It’s been that way ever since.
*Here is a peek at our Easter dinner table in 2014 – I like to change up the theme and the colors every year. *
Every year for Easter, we have the same main dishes, I make Polish Sausage and Sauerkraut, like my Grandma always made it, and we have a ham. I switch up the sides and the desserts from year to year, but I like to make things that go well with my main dish. To me, something that always goes perfectly with ham is cherries. I love the flavors of those two things together. So I set out to make a cherry butter that would work with these pop overs and our ham!
*hint: make these pop overs and fill them with chicken and vegetables for a fun alternative to pot pie*
The cherry butter couldn’t be simpler to make, again only a couple of simple ingredients, and you have an alternative to plain butter, that is just a little sweet and great on warm pop overs or rolls.
These pop overs are amazing, look at how huge they are! They turn out light and airy like this EVERY time I make them with Bob’s Red Mill Organic Unbleached White Flour.
- 3 eggs, room temperature
- 1 cup milk, room temperature
- 3 Tablespoons butter, melted
- 1 cup Bob's Red Mill Organic Unbleached White Flour
- ½ teaspoon salt
- generous pinch of granulated sugar
- butter for pop over tin
- Preheat oven to 375 degrees. Butter pop over tines generously.
- Whisk together milk and eggs, whisk in flour, salt and sugar, until combined well.
- Place tin in the oven for 2 minutes. Remove and divide batter between 6 cups.
- Bake for 40 minutes, take a knife and cut a small slit into the side of each pop over to let steam escape. Bake for another 10 minutes more.
- Remove from pan and serve piping hot.
- Top these with delicious Cherry Butter!
Cherry pie filling, pure almond extract, and a bit of powdered sugar make this cherry butter a creamy, sweet and delicious spread for your favorite bread.
- 1 stick unsalted butter, softened
- ½ cup cherry pie filling
- 1 Tablespoon powdered sugar
- ½ teaspoon good quality Almond Extract (optional)
- In your standing mixer beat butter with paddle attachment until fluffy. Add in sugar and almond extract, beating until incorporated. Fold in cherry pie filling.
- Serve on warm bread, rolls, or these Old Fashioned Pop Overs
I can’t wait to see my family’s re-action when I pull the pop overs out of the oven on Easter Sunday, and serve them with this homemade cherry butter.
I would love to hear about our Easter Sunday traditions! Your comments mean the world to me!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.