Sunday, January 22, 2012

Reuben Poppers with Zesty Dill Horseradish Dip

After overwhelming response from my Pizza Poppers post, I have been trying to figure out another savory type recipe that uses the Babycakes Cake Pop Maker.  This countertop appliance makes the perfect size appetizers and desserts and the best part of all, it only takes 4 minutes per dozen to cook. 

I love a good Reuben sandwich which is my first choice when going out to eat at lunch and wanted to include all of the elements into an appetizer that is easy to eat and not messy like the sandwich can be.

I hope you give it a try.  For those of you that do not have this machine and want to try this recipe, I am sure you could cook these in a mini muffin pan.  If you try the mini muffin pan version, please feel free to share in the comments the time and temperature to share with other readers (a big thanks in advance!).

Reuben Poppers with Zesty Dill Horseradish Dip


1 egg
1 cup buttermilk*
2 Tbsp. vegetable oil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. caraway seeds
1/2 tsp. Hungarian paprika (or regular)
3/4 cup rye flour
1/4 cup whole wheat flour
1 1/4 cup chopped cooked corned beef (can be found in deli sections of the store)
1 cup shredded sauerkraut (chopped and squeezed, I will explain)
1/2 cup shredded Swiss cheese

In a large mixing bowl, whisk egg, buttermilk and oil.  Add baking powder, baking soda, salt, caraway seeds, paprika and rye and wheat flour and whisk again until blended.  Remove the liquid from the sauerkraut by placing in a double paper towel and over the sink and squeeze as much liquid as you can ending up with one cup total.   Add remaining ingredients to the mixture and stir well with a spoon or rubber spatula until blended.

Preheat Babycakes Cake Pop Maker until the ready light is lit.  Place mixture into a zip gallon plastic bag and trim off one corner (make it large enough for the meat, cheese, and sauerkraut to get through opening).  Fill a pinch over the top of each well and close and lock the lid and cook for about 4 minutes or until cooked through.  Remove with the removal fork and place onto cooling rack (if you choose, cut off any tabs with scissors).  Refrigerate leftovers.  Makes about 40 poppers.

*If you do not have buttermilk, you can, in a one cup measuring cup, add one tablespoon of lemon juice and fill to the one cup mark with milk.  Stir and let set for about 5 minutes.


1/4 cup mayonnaise
1/4 cup ketsup
1 tsp. dill relish
1 tsp. creamy horseradish
1/2 tsp. onion powder

Mix all ingredients into bowl.  Refrigerate any leftovers.

To make the poppers:

Whisk wet ingredients and add all of the dry ingredients mix until well blended

Chop up the sauerkraut and place into a double paper towel and squeeze excess liquids out over sink until you end up with 1 cup of the chopped sauerkraut and add to mixture.

Add chopped corned beef (do not use the whisk like I did, use a spoon or rubber spatula)

For ease of placing mixture into a plastic bag, I use a pitcher and fold over the edges to make it less messy.

Snip off a corner of the bag making sure it is large enough to allow the chunks to pass through (the mixture is pretty thick) and I place it on a plate again, to reduce the mess).

Preheat your cooker until the ready light is lit and once ready, spray lightly with spray oil.

Fill a little but over the top of each well by squeezing the bag (make sure not to touch the top of the cooker with your hands or the bag - it is hot!).  Close the lid and make sure it locks.  Set your timer for 4 minutes.

This is after 4 minutes.  Remove with the fork provided with the cooker and place on a cooling rack.  If you desire, after they have cooled, you can take scissors and trim off any excess edges.

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