The key to a light airy popover is having the ingredients at the right temperature. Your milk should be at room temperature, and we like to put the eggs in a bowl of hot water to keep them just above room temp before using.

In 1978 General Electric put out “Cooking With a Food Processor.” There are some great recipes in it, and I still have my copy. Today I use my Ninja blender almost daily to cook with. I updated the original recipe using some of my favorite ingredients, like dark brown sugar. It adds lots of flavor and will make this bread one of your favorites.

Bread is something that I always think of as time-consuming and difficult to make. I love a good, crusty loaf of bread with some Kerry Gold Butter - simple and delicious, but my grocery store right now is a place you don’t want to go to unless you have to. So I checked out my pantry and saw that I have the two basic ingredients you need to make bread - yeast, and flour. I usually use the quick rise type because it’s easier to use, and fortunately for me, my mother is an expert bread maker so I have some fail-safe tips that I always use.