Dutch Babies
from the kitchen of Brian
2 Tablespoons Butter, cubed
2 Eggs
1/2 cup Flour
1/2 cup Milk
1/4 teaspoon Vanilla
1 lemon, for juicing
Preheat the oven to 325°. Heat an 8 inch cast iron pan on the stove and melt the butter in the pan. In a blender, blend the eggs until fluffy. Add the flour, milk, and vanilla and blend again. Pour the batter into the pan. Bake for 25 – 30 minutes.
Top with lots of butter and powdered sugar, and a squeeze of lemon juice.
This 5 ingredient ice cream requires no cooking. I pour the soft serve into a ready-made graham cracker crust, crumbled crackers could be gently folded in instead.
1 1/2 cup whole milk
1/2 cup bottled key lime juice. Look for Nellie and Joe’s.
1/2 cup heavy cream
Dash of salt
14 ounces (1 can) sweetened condensed milk. Look for Eagle brand.
6 graham crackers, coarsely crushed or use ready-made crust for pie.
In a large bowl mix milk, lime juice, cream, salt and condensed milk. Freeze according to the manufacturer’s recommendations for your ice cream freezer.
Gently pour onto the pie crust or fold in graham cracker crumbs. Put container in the freezer for a few hours to harden.
I prepared this dish in my apple ceramic baker. The lid has to be soaked for 30 minutes before baking. It keeps everything moist. The instructions included with the ceramic barker included a recipe for pork chops. The original recipe called for cream of mushroom soup, which I exchanged for cream of chicken.
3-4 large pork chops
1 1/2 cup parboiled rice
1 can cream of chicken soup
1 cup milk
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon tarragon
Make an even layer of rice in the bottom of the baker. Place pork chops on top. In mixing bowl, combine soup mix and milk. Add onions, salt, pepper, garlic powder, and tarragon. Pour mix over pork chops and rice. Cover with pre-soaked lid for one hour at 350 degrees.
Nom Nom!
