I have 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 my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're 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.






Tuesday, 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). 

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