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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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From Big Sky Cooking. Could also add 1/2 cup shredded swiss or gruyere cheese instead of the raisins. If you don't have a popover pan you could use muffin tins. Ingredients:
16 ounces sour cream |
1/2 cup butter, melted plus 1 tablespoon for noodles |
3 ounces cream cheese, softened |
3 large eggs |
2 teaspoons sugar |
1 teaspoon lemon juice |
16 ounces wide egg noodles |
1/3 cup golden raisin (optional) |
Directions:
1. In a medium bowl, combine the sour cream, melted butter, cream cheese, eggs, sugar, and lemon juice; whisk lightly with a fork. Cover and refrigerate overnight if possible.
2. Cook the noodles in a large pot of salted boiling water until al dente. Drain and toss with 1 tbsp softened butter. Cover and refrigerate overnight if desired.
3. Preheat oven to 350°F Generously butter the cups of a 12 cup popover pan, or muffin tin. Set aside.
4. Fold the noodles into the cold egg mixture and combine well. Fold in raisins (or cheese) if using. Fill cups 2/3 full with mixture. Bake until golden brown, about 45 minutes. Serve popovers hot.
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