Sometimes a roll just isn't going to cut it. Every now and then you just want something besides a muffin or a bagel. For dinner or for breakfast, we think popovers fit the bill. And we make them in the "semi-homemade" style, that is, we use Stonewall Kitchen Popover Mix as a base and then add shredded cheese and/or chopped fresh herbs to the batter to give them a little something extra. We've done rosemary-cheddar, basil-sundried tomato, and parmesan-sage, to name a few, with dinner. Plain hot popovers with a little butter and strawberry-balsamic jam in the morning are a nice way to start the day.  Even a few restaurants around our area have "popped" on the popover bandwagon. Although we make ours in a regular old muffin tin, there are special popover pans (here or here) out there waiting to be filled with these crisp, airy, pastries. Try 'em. They are simply delicious.

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