New Dutch Baby

 

New Dutch Baby - serves 3-4  

(This is better than our old German Oven Pancake recipe, which used a lot more sugar.  I found a recipe in NYT cooking and simplified the method a bit). 

3 large eggs, room temp 

1/2 C flour 

1/2 C whole milk, room temp  

1 T sugar

pinch nutmeg 

4 T butter, cut into four pieces 

toppings (see below)

1.  Set a 10" cast iron skillet in the oven, and preheat to 425 degrees. 

2.  Meanwhile, thoroughly whisk together the eggs, flour, milk, sugar, and pinch nutmeg.  

3.  Once oven has preheated, carefully remove the now HOT skillet, and add butter to it.  The butter will melt quickly.  Immediately pour the egg mixture into the skillet, and return the still HOT skillet to the oven.  ;) 

4.  Bake for 20 minutes.   Turn oven off and wait about 5 minutes before removing the Dutch Baby.  It will be puffed and uneven in a beautiful way, different each time you make it! 

5.  Top with a sprinkle of powdered sugar.   Cut into wedges.

Depending on the season and mood, enjoy with any of the following: 

fresh fruit

fruit preserves or jam

more powdered sugar with a squeeze of lemon

cinnamon sugar 

cooked apples (with a bit of sugar and cinnamon)

Denise's Western Omelette

Frozen Hash Browns (defrosted)

3 Large Eggs

¾ Cup Milk Heated (whole to skim is fine)

1 Package Jimmy Dean Original Sausage – Browned  (Crumbles are best)

1 Can Mild Green Chilis

1 8oz Monterey Jack Cheese (Grated)

½ 8oz Package Grated Cheddar Cheese

Salt and Pepper (I uses liberal shakes of Natures Seasoning)

Preheat oven to 400.

Spray 10” pie plate w/Pam.  Pack with Hash Brown potatoes going up sides.  Drizzle butter over crust (I use ‘I Can’t Believe it’s Not Butter’ spray).  Bake for 10 minutes.

Beat the eggs.  Slowly add milk.  Add sausage, jack cheese and green chilis.  Season as desired.

Pour mixture into pie crust.

Bake 25 minutes, then sprinkle top with cheddar cheese and bake for 10 additional minutes.

Let sit for 10 minutes before serving.

Here is the recipe for the Western Omelet.  I believe it was originally called some kind of quiche, but didn’t think your dad (in the early years) would eat it if I called it by its true name!

It’s a great dish for a crowd and you could probably double the recipe and put it in a 9x13 casserole.  Any kind of mild sausage would work.  I’ve always used Jimmy Dean and now they have packages of precooked crumbles which saves a lot of time.  

Oh, I usually sprinkle the crust (before baking) with Natures Seasoning, but you could just salt and pepper it.

Enjoy!

Love,

Denise

Buttermilk Waffles

Buttermilk Waffles - **** new **** - better than the old recipe .  This one is from The Best Recipe.



Combine dry ingredients in a large bowl: 
2 C flour
2 T cornmeal 
1 tsp salt
1/2 tsp baking soda

In a small bowl, melt the butter; then whisk in egg yolks and milk: 

4 T butter, melted 
2 egg yolks
1 3/4 - 2 C buttermilk

Meanwhile,  In small mixer bowl:
Beat 2 egg whites, til just stiff (still moist - not dry) 

Fold egg whites into batter. 

Multi-grain Pancakes

Multi-grain pancakes 
a little more trouble, but so wholesome and good!  Makes about 15 small pancakes.  Tip:  Mix up the dry ingredients the night before, to speed things along in the morning.

This is a recipe from Pamela Anderson - The Perfect Recipe for Losing Weight and Eating Great 

1 C flour
1/3 C cornmeal
1/3 C whole wheat flour
1/3 C old-fashioned oats
4 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

1 1/2 C buttermilk, slightly warmed in the microwave
1/2 C milk
2 large eggs
2 T vegetable oil
1 tsp vanilla extract 

Mix dry ingredients in a large bowl.  Whisk together wet ingredients.  Pour wet ingredients into dry, and whisk until just mixed. 

Buttermilk Pancakes

Buttermilk Pancakes 

for two (makes about 8 pancakes): 

1 C flour (half whole wheat is best) 
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

2 T melted butter
1 large egg
3/4 C buttermilk
1/4 C milk (plus a little extra if batter needs thinning) 

optional:  add blueberries or chocolate chips at the time of cooking

Mix dry ingredients.
Whisk egg into melted butter.  Add milk and whisk.  Pour wet ingredients into dry ingredients and whisk until incorporated.  Don't over mix. 




For a family (about 16 pancakes):

2 C flour (part whole wheat!)
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

4 T butter, melted
2 large eggs
1 1/2 C buttermilk
1/2 C milk (plus extra to thin batter if necessary)


FOR A CROWD:

4 C flour (half whole wheat)
2 T sugar
2 tsp salt
2 tsp baking powder
1 tsp baking soda

8 T (one stick) butter
4 large eggs
3 C buttermilk
1 C milk (plus extra to thin the batter)

Eggs Benedict

Eggs Benedict *

The Hollandaise Sauce: 

1T fresh lemon juice (or more to taste) 
1T water
1/2 C butter, softened to room temp and divided into 4-5 pieces 
3 egg yolks
dash salt and pepper 

In a bowl set over simmering water, combine the lemon juice, water, one pat of butter, and the egg yolks. Whisk until butter is incorporated, 

and then add the remaining butter piece by piece. If the sauce curdles, add a tablespoon of the simmering water and whisk vigorously. 

Meanwhile: 
1. poach eggs 

2. toast English muffins
3. heat up some Canadian bacon in the microwave.

To serve, layer a piece of Canadian bacon on top of half a toasted English muffin, top it with an egg and drizzle/cover with the sauce. 

*An indulgence (lots of butter and egg yolks) ... but so good occasionally.  Holidays... or like today when Tommy is spending hours clearing snow!  It is totally healthy except for the sauce so go easy on the sauce.

When you have a larger crowd, brush the English muffins with butter and broil on a cookie sheet in the oven, and then keep warm in there.  You can also keep the poached eggs warm in hot, almost simmering, water on the stove.  Or, do what I do and just serve 2 people at a time using the toaster to toast the English muffins.