Pies and popovers fill comfort food cravings

Swap shop

Cold January days call for comfort foods, and nothing fills that bill more than delicious made-from-scratch foods that leave the kitchen filled with memorable aromas.

Today Swap Shop offers much-requested economical recipes for a unique apple pie with cheese in both its crust and filling, a savory chicken pot pie with cheese in its crust and irresistible popovers requested by A.H. of Chicago.

Recipes for My Mother's Comfort Pie and Chicken Pot Pie appear in The Tillamook Cheese Cookbook (Arnica Publishing, $24.95), an extraordinary 224-page hardbound collection of recipes celebrating the 100-year-history of Tillamook Cheese. The cheese (available in area supermarkets) and cookbook also can be ordered from www.tillamookcheese.com/store.

For 6 easy-to-make popovers, Phyllis Silver of Glenview suggests: Spray a popover pan with nonstick vegetable oil spray; preheat oven to 400 degrees and set rack in middle of oven. Preheat the popover pan in the oven for about 2 minutes.

Using a food processor, blender, electric mixer or hand mixer, blend 1 1/4 cups flour, 1/4 teaspoon salt, 3 large eggs, 1 1/4 cups milk and 1 tablespoon melted unsalted butter until mixture is consistency of heavy cream (about 1 to 2 minutes). This batter can be made ahead and stored in refrigerator, but batter should be used at room temperature.

Cut 2 tablespoons of unsalted butter into 6 even pieces. Place 1 small piece of butter in each popover cup and place pan back in preheated oven until butter is bubbly (about 1 minute). Fill each popover cup half full with batter. Bake 20 minutes at 400 degrees. Reduce temperature to 300 degrees and continue baking 20 more minutes or until golden brown.

Silver says popovers are best right from the oven. Serve with butter, jams or other sweet or savory spreads.

Does any reader happen to have a recipe for what was called Henny Penny Salad? It was a casserole with chicken and lots of texture (I remember almonds and water chestnuts).

R.M., Chicago

I'm attempting to locate a recipe for a chocolate pudding cake that is made by substituting prune puree for the chocolate. It's part of my New Year's resolution to feed my family healthier foods.

B.C., Chicago Heights

I am looking for fail-proof recipes for custard pie and cream or milk pie (some call it Depression pie).

S.B., Chicago

Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

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