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After enjoying your J. Edgar Hoover's Popovers, we had to try these as well. We served them with Pasta Puttanesca and they complimented the dish very nicely. Sharon, your getting us hooked on your popovers, but they are so simple to make, and very flavorful. Thanks for posting. :)

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2Bleu December 09, 2008

These are a perfect soup partner. Soft enough to tear, but nice and spongy for dipping. They have just enough flavor, but I prefer them to be a little mellow as they're best soaked in a delicious soup.

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SlooowCooker September 09, 2008

Delicious! This was my first time making popovers, and this proved to be an excellent recipe to try. I don't use thyme much, so this was a nice different flavour which I really enjoyed. They puffed up nicely giving nice big and fluffy popovers. Since I used muffin tins I actually got 8 popovers. Thanks so much Sharon!

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LUv 2 BaKE June 30, 2007

These were very good and lovely to look at. Soft and tender with a nice nutty flavor. I would have liked a bit more of a thyme flavor, so next time I will add more or perhaps try some fresh instead of the suggested dried. I needed quite a bit less cooking time...I checked them early and they were already very brown and crispy before the pricking part.

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HeatherFeather February 05, 2007

Wonderful flavor! I used whole wheat flour and Splenda for baking. Will definitely make these again.

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Hiker94 February 08, 2005

We really enjoyed these turnovers! Have never made turnovers with whole wheat flour before, it added a very nice nuttiness to them. I used spenda instead of sugar and 2% milk, they turned out high and wonderful!! This was a great dare, thanks!!

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Derf February 01, 2004
Whole-Wheat Thyme Popovers