I think these might be my new favorite!  The recipe comes from someone who has known me almost my entire life!  Thanks for sharing your delicious recipe Barb!  Here's what I learned:

1. The recipe says it makes 12.  I found that it makes 7-8.  Might be my pan.
2. I filled the cups almost 3/4 full.  If they aren't full enough they won't popover.  With my pan it ended up being just to the lip before it starts to bend outward.
   
3. I put an extra baking sheet on the bottom rack to catch any drips.  And there were drips to be caught.
4. They were the perfect combination of crunchy outside and soft inside!
5. Broke one open, smeared it with butter, pure bliss.

Popovers
by:  Barb Gritzmacher

Ingredients
4 eggs
2 cups milk (I used 2%)
1/4 cup butter, melted
1 teaspoon salt
2 cups all purpose flour

Preheat oven to 425 degrees.  Grease popover pan generously.

Beat eggs, milk, melted butter, and salt together until combined (I used a hand mixer).  Add in flour and beat until smooth.

Fill cups 2/3 full.  Bake 15 minutes at 425 degrees.  Lower oven temp to 350 degrees and continue baking for 25-30 minutes more.  Remove from oven, put a slit in the top for steam to escape.  Serve immediately.

_So maybe this post is about a week or so late?  But on the bright side you can probably score a deal on canned pumpkin.  This is my mother-in-law's recipe and it is amazing!  Here's what I learned:

1. I always use the foil bread pans that come in a three pack.
2. Keep an eye on them towards the end as the outside can burn quickly.
3. Once cooled, we wrap them in foil and store them in the freezer. So good frozen!

Pumpkin Bread
(makes 3 loaves)

3.5 cups all purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup raisins

Preheat oven to 350 degrees.  Grease three loaf pans.  Mix dry ingredients.  Add wet ingredients and mix well.  Stir in raisins.  Pour evenly between the three pans.  Bake for approximately 1 hour.

_This bread is delicious!!!  I used leftovers for sandwiches.  Here's what I learned:

1. I skipped the caraway seeds because I don't like them.
2. Nothing else to say!

_Recipe can be found here:  Everything Bread

_This one is really tasty!  Here's what I learned:

1.  I used pecans instead of walnuts.  Personal preference.
2.  I halved the recipe and used Grands flaky biscuits (8 count).
3.  After the initial 30 minutes was up they did not look done.  I read past reviews and one person suggested covering it with foil, turning the oven off, and letting it sit in there for 10 minutes. They were the perfect balance of soft but not too doughy.
5.  Cream cheese inside = A+.
6.  Even better re-heated the next day.

Please keep in mind the pictures didn't turn out as well as the recipe tasted!  And a few of the pecans got a little burnt.

_The recipe can be found here:  Paula Deen's Gorilla Bread

_I tried this recipe tonight to go with Spaghetti and it turned out very tasty!  Here's what I learned:

1.  Cut the loaf of bread in half lengthwise instead of into individual slices as stated in the recipe.
2.  I used a small loaf of French bread and halved the butter/cheese quantities.  Perfect amount for the 3 of us.
3.  After the last step in the recipe where the cheese is melted I put the halves back together and sliced it up.

The picture doesn't do the flavor justice...

_Recipe can be found here:  Toasted Garlic Bread