Chocolate Popovers

3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 tsp salt 4 eggs 1 up milk 2 tbsps butter or margarine,melted 1/2 tsp vanilla powdered sugar  Position rack in loeer third of oven. Preheat oven to 375 degrees. Grease 6-cup popover pan or 6 (6oz) custard cups. Set custard cups in jelly-roll pan. Sift flour,granualated sugar, cocoa and salt into medium bowl; set aside. Beat eggs in large bowl with electric mixer at low speed 1 min. Beat in milk,butter and vanilla. Beat in flour mixture until smooth. Pour batter into prepared pan. Bake 50 min. Immediately remove popovers to wire rack. Generously sprinkle powdered sugar over popovers. Serve immediately. Makes 6 popovers

French Breakfast Puffs

1 1/2 cups unsifted all-purpose flour 1/2 cup confectioners sugar 1 tsp baking powder 1 tsp salt 3/4 tsp ground nutmeg 1/2 cup milk 1/2 cup water 1/4 cup oil 1 1/2 tsps grated lemon peel 3 eggs oil for frying confectioners sugar  Mix flour, 1/2 cup confectioners sugar,baking powder,salt and nutmeg in small mixing bowl. Set aside. Combine milk,water,oil and lemon peel in med saucepan. Heat to rolling boil over med-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition.  Heat 2 to 3 inches oil in deep-fryer or large saucepan to 350 degrees.  Drop dough by tablespoons into hot oil. Fry 3 or 4 puffs at a time, 4-6 min. or until golden brown, turn over several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.  Makes 32 puffs