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Thanks so much for the great pictures! The turkey does indeed look amazing!
About as far from a fail as one can get! They look great!
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They turned out better than I expected! Like I said, it’s a good thing that popovers are closer to an omelet than a pastry, at least where I’m concerned.
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Here to report back: the cake was absolutely delicious. It was an orange layer cake with 2 different types of buttercream (English and Italian, I think) on the light and dark meat sections, homemade cranberry sauce between the layers, and orange glaze overall.
Not too sweet, delectable. 5 stars.
Oh, she even warned us to be on the lookout for “bones,” the toothpicks used in construction. 
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(WKRP mentioned, of course.)
Hopefully she won’t get in trouble with the FAA. Dropping stuff from planes is usually frowned upon.
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Crop duster, perhaps?
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You should try making Dutch babies. They’re pretty much the same thing, only baked in a big cast iron frying pan. One recipe I saw suggested using a blender to mix th’ ingredients, b/c batter needs to be that smooth.
Mom bought a food processor in the 80s, and it came with a recipe booklet which included the Dutch baby. The Dutch babies turned out so well I never had to wash any of the dishes, nor clean the food processor. 
Sure do wish I could find that booklet - and my BF’s cast iron frying pan.
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The Finnish equivalent was one of my favorite weekend traditions growing up, and is still a big-time comfort food for me. This is my recipe, generally made in a 9 x 13 metal or pyrex baking pan. I keep frozen raspberries or strawberries on hand to heat up and mix with sugar and lemon juice or balsamic vinegar to make a sauce while the pancake is baking. Or I just top it with maple syrup.
Pannukakku
4 eggs
1/4 cup sugar
1 tsp salt
2 cups milk
1 cup flour
1/4 cup butter
Preheat oven to 450. Melt butter in 9x13 baking pan while oven is heating and mixing batter. Beat eggs until fluffy, add remaining ingredients in order, beating well after each. Pour batter into melted butter and stir well before placing in oven. Bake 15 minutes at 450, then turn oven down to 350 and bake 15 minutes longer.
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Sounds delightful!
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It really is! I remember seeing on some cooking or travel show a piece on a Dutch restaurant that served it right from the oven to the table before the dish deflated, and the servers had to sing a song as they were rushing through restaurant with a very hot dish. I don’t recommend all that, but it’s definitely best when it’s fresh!
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TIL that Pannekoeken Huis in the Twin Cities is no more, as of last February. (I think I went there only once…it’s a hazy memory now…)
The “Pannekoeken!” calls have gone silent in St. Louis Park.
The metro area’s last Pannekoeken Huis (4995 Excelsior Blvd.) suddenly closed this week. Opened in 1999 as a franchise of the now-defunct Edina-based Sytje’s Pannekoeken Huis Family Restaurants Inc., the restaurant built its brunch and breakfast menu and reputation around the puffy Dutch-style pancakes, which were delivered to tables with fanfare.
The thrill of the early Pannekoeken restaurants — and perhaps why the name resonates nostalgia for so many — is that the dish would then be paraded with great ceremony out of the kitchen with clanging and clamoring and shouts of “Pannekoeken!” until it finally reached the table. Breakfast just doesn’t come with that kind of ceremony all that often anymore.
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That’s so sad! I had no idea anyone carried the idea over to a restaurant in the states. Would have loved to check it out.
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I got hip to Dutch babies - and The Big German - at a great restaurant in another snooty suburb near where I grew up.
The Original Pancake House – Michigan’s Favorite Pancake House
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Oh, it’s not just Michigan! Founded in Oregon in 1953. One of the Chicago locations is where I first learned about Dutch babies, too!
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Thanks for the reminder! We have one in our area but haven’t been there in years (even before COVID).
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…and you can even get lingonberries with everything!
My BF & I went there for lunch just before the shutdown. Neither of us ordered anything crazy - I think he had bacon and eggs with toast and coffee; I had something similar with orange juice, and it was $50. 
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That is in fact what I did with the popovers!
That is really close to the recipe I used for the popovers. 4 eggs, 1.5 cups milk, 1.5 cups flour, 1 tsp salt, 3Tbsp melted butter, plus a bit more butter to grease the pan. I added about a Tbsp sage, which was really subtle.
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When I was in junior high school—around 1970—my cohort (college-entrance track) had one short unit of required Home Ec (or Shop for the boys, natch). There was a little bit about sewing, a little bit about cooking, a little bit about budgeting, I forget what else. The one thing we actually made in the cooking section was popovers 
. A true lifetime skill!
Yours look stunning!
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Thank you!
I satisfied my Home EC requirement with shop class. I still have the oak and walnut butcher block table in my kitchen from almost 40 years ago.
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