Saturday, February 20, 2016


Oh boy - Mom made Pup-overs!

She lets the steam out of mine first, but they are soooo eggy/custardy in the middle and crunchy around the edges.
I'm glad Dad made it home  - he was on the road for business all butt one day last week so Mom's going to spoil him (and me) this weekend.
Abby Lab


  1. Hari OM
    Slurpies Abby - enjoy!!! Hugs and wags, YAM-aunty xxx

  2. Those look totally nommy!!!
    Dory, Jakey, Arty & Bilbo

  3. Mom said to share the recipe (from Moosewood Kitchen).

    Mix in bowl

    1 and 1/4 cup fresh flour (fresh makes a big difference in the rising)
    1/2 tsp salt

    Mix in another bowl

    1 and 1/4 cup milk that's at room temperature
    3 large eggs (also at room temperature).
    splash of vanilla

    cut up 3 Tablespoons of butter into six pieces and place in popover pan.

    Mix flour/salt into egg mixture and stir just until blended. It will be pretty lumpy - that is good.

    Preheat pan with butter in 375 F oven for 2 minutes. Remove and spray top of cups with PAM and pour batter into pan (about 1/2 an inch below the top)

    Place on shelf (with no shelf above and at least six inches between pan and top of oven) and bake without peeking 35 minutes. They will look done before inside is cooked, so unless they are burning, don't remove before the time is up and no peeking.

    1. I love how this recipe keeps saying "no peeking". That is pawsome!

  4. SHE made some of those the other night. They weren't as good looking as yours BUT, SHE shared with us! We ALL love them.

  5. The "pup overs" look delicious. Please tell me how many the recipe makes. Thanks.

    1. maggiek - I have a non stick popover pan from Williams and Sonoma ($20) that makes six very large ones. I've had the pan for 8 years and it's held up very well and cleans easily.

    2. Thank you - can't wait to try them.

  6. My stomach is growling just looking at them. Yummy!!!!


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