PG tested

Make sure you don't overfill the tins or your popovers may collapse. Ms. Cunningham suggests putting a teaspoon of marmalade in the bottom of each tin, but I found it made them much harder to clean and wasn't worth the extra effort.

-- China Millman

• 2 eggs (room temperature)
• 1 cup milk (room temperature)
• 1 tablespoon butter, melted
• 1/3 cup rolled oats, coarsely ground in a food processor, blender or blade coffee grinder
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• Optional: 1/2 cup tart orange marmalade

Preheat oven to 450 degrees. Butter muffin tins or popover tins.

Mix the eggs, milk, butter, oatmeal, flour and salt just until well blended.

Half-fill the prepared pans with the batter and put them in the oven.

Bake for 15 minutes, then reduce heat to 350 and bake another 10 to 15 minutes, or just until golden and round. Remove from the pans and serve piping hot.

Makes 10 popovers.

>-- Adapted from "The Breakfast Book" by Marion Cunningham, (Knopf, 1987)

PG tested

The original recipe calls for cooking the millet in orange juice, which I found to be too intense and a bit too sweet. This liquid-to-grain ratio leaves millet still just a tiny bit crunchy. For a softer, smoother cereal, increase liquid by 1???4 cup. Mollie Katzen writes that this dish will keep for up to 3 days in a tightly covered container in the refrigerator.

-- China Millman

• 1 cup millet
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup orange juice
• 1 cup water
• 1/2 cup minced pecans, lightly toasted
• Optional toppings: milk, honey

Place millet in a fine-mesh strainer and rinse well under running water. Drain.

Heat a 10-inch skillet over medium heat for 1 minute; add butter and as it melts, swirl to coat the pan.

Sprinkle in the drained millet and the salt, and turn heat to medium-high. Saute the millet for 5 minutes, or until it begins to brown slightly and gives off a toasty aroma.

Combine the vanilla, orange juice and water, then slowly pour the mixture into the hot pan, about 1???2 cup at a time, waiting after each addition for the liquid to begin bubbling.

Cover the pan, and reduce the heat to a simmer. Cook undisturbed for 15 minutes, then remove the lid and stir the millet from the bottom of the pan so the grains get redistributed.

Replace the lid, and cook for another 15 minutes, or until all the water is absorbed and the millet is tender. Remove the pan from the heat and fluff the millet with a fork.

Stir in the pecans and serve hot or warm -- plain or with a little honey and/or milk drizzled on top.

Serves 3 to 4.

-- Adapted from "Sunlight Cafe" by Mollie Katzen (Hyperion, 2002)