2 eggs 1 cup sifted flour POPOVERS
1 cup milk Yq teaspoon salt
Heat oven to 450°. Put all ingrediants into the OSTERIZER container. Cover and
process at BLEND until perfectly smooth. Fill well-greased muffin tins, custard cups
or popover pans half full. Bake at 450 degrees for 10 minutes. Reduce heat to 350
degrees and bake 35 minutes longer. (For higher popovers heat muffin tins before
filling. )

Yield: 8-10 popovers

; cup pecans | . cup ever — GIANT NUT
eggs cups sifted flour
2 cups milk 1 rein salt POPOVERS

Heat oven to 375°. Grease 12 6-0z. custard cups generously. Arrange in pan. Blender-
chop nuts and set aside. Put remaining ingredients into OSTERIZER container, cover
and process at BLEND until smooth. Use a rubber spatula if necessary to aid in
processing. Pour batter into custard cups to within 12” of top. Sprinkle with 1 table-
spoon chopped pecans. Bake 60 minutes. Remove from oven, cut a slit in the side
of each to release steam, then return to oven for 10 minutes. Remove at once from
custard cups and serve piping hot. (For higher popovers, heat custard cups before
filling.)

Yield: 12 popovers

Topping: SOUR CREAM
1 cup pecans Yz cup brown sugar COFFEE CAKE
Yq cup melted butter 1 teaspoon cinnamon

Yq cup white sugar

Blender-chop pecans, empty into small bowl. Combine remaining ingredients with
nuts. Set aside.

Cake: V2 cup soft shortening or butter
2 cups sifted flour Tl cup sugar
1 teaspoon haking powder 1 teaspoon vanilla extract
1 teaspoon baking soda 2 eggs

Yo teaspoon salt . 1 cup sour cream

Heat oven to 350°. Grease 9” spring form well. Sift flour, baking powder, baking
soda and salt together into mixing bowl. Put shortening, sugar, vanilla and eggs into
OSTERIZER container, cover and process at MIX until smooth. Push BLEND button,
remove cover and gradually add half the flour mixture and half the sour cream. Pro-
cess until smooth, using rubber spatula if necessary to keep ingredients flowing to
processing blades. Repeat with remaining flour mixture and sour cream.

Put half the cake batter into prepared pan, top with half the topping mixture,
spreading as evenly as possible. Repeat with remaining batter and topping. Bake
45-55 minutes or until cake tester comes out clean. Cool 10 minutes before removing
from pan.

[19] Yield: one 9” cake