2 quarts (half gallon) apple cider
½ tsp. vanilla
1 cinnamon stick
2-4 Tbsp. brown sugar, or to taste
Combine all ingredients in slow cooker. Cover. Cook on LOW 5 hours to blend flavors. Stir before serving. You can keep this on WARM for hours if you’re hosting a party. But fish out the cinnamon stick and cloves after cider has heated for 5 hours so those spices don’t begin to dominate the flavor. Yield: 8 servings. (Use a 3 ½ quart slow cooker).
Preheat oven to 375°. Generously grease six (6 oz.) custard cups or cups of popover pan with melted butter. Set on rimmed baking sheet. In blender, combine 3 large eggs, 1 c. milk, 3 Tbsp. melted butter, 1 c. all-purpose flour, 1 ¼ tsp. pumpkin pie spice and ½ tsp. salt; blend until smooth. Pour about 1/3 c. batter into each custard cup or fill popover pan cups half full. Bake 50 minutes; quickly cut small slit into top of each popover to release steam and bake 10 min longer. Immediately remove popovers from cups, loosening with spatula if necessary. Serve hot, dusted with powdered sugar.