I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






January 5, 2016

Dutch Baby

6 eggs
1 ½ cups flour
1 ½ cups milk
2 Tbsp. butter

Melt butter in a cast iron frying pan. Place in 400 degree oven. Mix remaining ingredients in blender. When butter is melted and pan is heated, pour batter into pan and bake for 20 minutes. Cut in wedges and serve with sour cream and jam. For a smaller breakfast, use 4 eggs, and 1 cup each of flour and milk. Try it with fruit and dust with powdered sugar, sausage and syrup, or any other combination you can think of.

My cousin Elaine Smith made this for Carolyn and me when we were visiting her in Seattle in 2010. It reminds me of Schmorm, which I love, and makes a delicious custardy breakfast (or lunch). 

Another version:

Fluffy oven pancake with pears

1 3/4 cups all-purpose flour 

3 tablespoons granulated sugar

1 tablespoon baking powder

Kosher salt

1 1/4 cups milk

1 teaspoon pure vanilla extract

3 large eggs, lightly beaten

6 tablespoons unsalted butter, melted, plus more at room temperature for serving

1 cup cottage cheese

1 firm ripe pear, peeled, cored and cut into 12 wedges

2 tablespoons light brown sugar

Maple syrup, for serving

  1. Preheat the oven to 375 degrees F.

  2. Whisk the flour, granulated sugar, baking powder and 1/2 teaspoon salt in a large bowl. Whisk the milk, vanilla, eggs and 4 tablespoons of the butter in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Fold in the cottage cheese with a rubber spatula. Transfer the mixture to a large liquid measuring cup for easy pouring.

  3. Heat the remaining 2 tablespoons butter in a medium ovenproof nonstick skillet over medium heat until bubbling. Arrange the pear wedges in the skillet in a pinwheel pattern, with the thin tips pointing out and the rounded ends meeting in the center. Cook to soften the pears slightly, about 2 minutes. Sprinkle with the brown sugar, cover and cook until the sugar starts to melt, about 2 minutes.

  4. Uncover the skillet and pour in the batter, starting at the outside edge and working in a circular pattern towards the center. (This will keep the pears in place.) Continue to cook on the stovetop until the butter starts to bubble up around the edges, about 2 minutes. Transfer to the oven and bake, uncovered, until set and golden, 25 to 30 minutes.

  5. Carefully invert the pancake onto a serving dish. Serve with pats of butter and maple syrup for topping.

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)