Dutch Baby

 These Dutch Babies are great for breakfast or dinner.  So delicious!

Ingredients:

3 eggs

1/2 cup flour

1/2 cup milk

1 Tablespoon sugar

Pinch of nutmeg

4 Tablespoons butter

Toppings of your choice.  Any soft fruit should work, peaches, berries, bananas, or use canned pie filling

Whipped Cream, optional

Directions:

Preheat oven to 400 degrees F.

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with your choice of fruit and whipped cream if desired.

Makes 3 or 4 servings

Waffles

These are the best waffles E.V.E.R!  They are crispy on the outside and soft on the inside.  Perfect!  I use yeast for the leavening.  But don't that that scare you.  It's easy!  Just mix everything together and let the batter sit overnight.  

I almost always mix the batter the night before and let it rest in my refrigerator so it's all ready to bake in my waffle iron for breakfast the next morning.  So easy and so delicious!

Ingredients:

1 1/2 cups lukewarm milk

6 Tablespoons butter, melted

3/4 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups all purpose flour

1 1/2 teaspoons instant yeast

Directions:

Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow.

Stir to combine; it doesn’t have to be perfectly smooth. 

Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day.

Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. 

Serve immediately, or keep warm in a 200 degree F oven. Serve with berries and whipped cream, if desired.

Freeze the leftovers; when ready to use, pop them in the toaster until heated through.

 

Basic Scones (Sinkers)

 My family loves Sinkers.  We used to have these on Sunday evenings.  So fun.  These are often called scones.  My dad always called them sinkers and my grandmother hated that name for them.  She would always say, "Don't call my scones sinkers!"  It's funny now. So here's my grandmother's recipe as closely as I could get it, since she didn't measure the ingredients.

You'll get about a dozen sinkers with this recipe.

 Ingredients:

1/4 cup milk

4 1/2 teaspoons sugar

1/2 teaspoon salt

4 1/2 teaspoons butter or margarine

1 package yeast

3/4 cup warm water

2 1/2 to 3 cups flour

Directions:

Place milk, sugar, salt, and butter in small saucepan.  Heat over low heat until butter melts and sugar dissolves.  Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl.  Add lukewarm milk mixture and 2 cups flour.  Attach bowl and dough hook to mixer.  Turn to speed 2 and mix about 1 minute.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes.  Knead on speed 2 about 2 minutes longer, or until dough is smooth and elastic.  Dough will be slightly sticky to the touch.

Place dough in greased bowl, turning to grease top.  Cover.  Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide into 12 equal pieces.  Shape each piece into a round flat shape.  Place on a plate covered with plastic wrap which has been sprayed with non stick spray. Cover.  Let rise in a warm place, free from draft, about 15 minutes.

Heat oil in deep fryer or large deep pan to 375 degrees.  Using tongs place in single layer, 2 or 3 at a time into oil.  Fry 2 to 3 minutes per side until golden brown.  Remove and place on paper towel lined tray.  Eat hot with butter and honey.

*You can make these by hand and knead for about 10 minutes.  Or you can make in your bread maker using the dough cycle.  Place ingredients in pan in order recommended by the manufacturer.

Scones with Butter

Lemon Rolls

I love the flavor of lemon!  These rolls are absolutely incredible.  I took a shortcut and used a can of lemon pie filling, but feel free to make your own lemon curd or lemon pie filling. 

 This recipe makes 2 dozen luscious rolls.

Ingredients:

Rolls:

1 cup warm water (110 to 115 degrees F.)

2 packages active dry yeast

1/2 cup (1 stick) butter, melted

1/2 cup sugar

3 eggs

1 teaspoon salt

4 to 4 1/2 cups all-purpose flour

1/4 cup Additional melted butter (optional)

1 can lemon pie filling (21 ounces)

Glaze:
            1 Tablespoon butter, softened
            3 cups powdered sugar
            2 to 4 Tablespoons lemon juice 

        

Combine the warm water and yeast in a large bowl.  Let the mixture stand until yeast is foamy, about 5 minutes.

Stir in butter, sugar, eggs and salt.  Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). You want a soft slightly sticky dough.  If you add too much flour your rolls will be heavy.  A soft dough will produce light and flaky rolls.  Cover with a piece of plastic wrap that you've sprayed with non-stick cooking spray and refrigerate 2 hours or up to 4 days. I like to make the dough the night before; then it takes less time in the morning to finish up the rolls.

Grease a 15 x 17 inch baking pan.  Turn the chilled dough out onto a lightly floured board.  Roll into a large thin (about 1/8 to 1/4 inch thick) rectangle.  Brush on the additional melted butter, if desired.  Spoon a thin layer of pie filling over melted butter on dough. Spread it just barely to the edges and leave about 1/4 inch of the edge bare near one side so you can pinch it together and seal your dough after rolling. Starting at the edge opposite the bare side, roll the dough into a roll.  Pinch the edge into the side of the roll to seal the edge. Cut into sections about 1 inch thick.  Place cut rolls, cut side down, into greased pan. I had a little lemon pie filling left over, so I just spooned a small dollop on the top of each roll in the pan. Cover with sprayed plastic wrap and let rolls rise until doubled in volume, about 1 hour.

Preheat oven to 375 degrees F.  Bake until rolls are golden brown, about 15 minutes.  While rolls are baking, mix up the lemon glaze.

In a small bowl place 1 Tablespoon butter.  Add 3 cups powdered sugar, one cup at a time, and mix well.  Add lemon juice 1 teaspoon at a time, until it reaches the desired consistency.  You don't want it to be as thick as frosting, but it should be too thick to pour. When the rolls are done.  Remove them from the oven and while they are still hot drizzle the glaze over the tops.  It will melt down into the rolls.  If you have enough glaze, drizzle a second time. Let rolls sit for 5 to 10 minutes. Break rolls apart and serve.

YUM!