Dutch Baby Pancake

Have you ever heard of a baked pancake called a Dutch Baby? I first found this recipe in a ladies magazine during the 1990’s. Our family liked it so much that we kept the magazine on the shelf with our favorite cookbooks.

Last weekend, I thought of a Dutch Baby, recalling its puffy crust topped with blueberries and powdered sugar then drizzled with sweetened condensed milk. On Sunday morning I prepared the light pastry, placed it on my favorite platter, and then topped it with whipped cream.

As soon as I took it out of the oven, everyone came to the table eager to try the Dutch Baby. There are several different toppings you can enjoy with this pancake other than berries. Try cooked apples with brown sugar and butter topped with cinnamon—especially good in the fall when apples are ripe or sliced peaches during the summer.

Ingredients:

3 tbsp. butter (melted in large ovenproof skillet)

3 eggs

¾ cup flour

¾ cup milk (warmed for 20 seconds in microwave)

2 tablespoons sugar

2 tsp. vanilla

1 pinch of salt

1 pint blueberries (or other berries washed and drained. Combine with 1 tablespoon of sugar and set aside.)

Directions: 

1. Preheat oven to 400 degrees. Place butter in large oven proof skillet and put in oven to melt.
2. Place all ingredients, eggs through salt in blender and combine.
3. Pour blender contents into hot buttered skillet and return to middle of oven.
4. Bake for 20 minutes or until puffy and brown around edges. Remove to rack and let cool for about 5-10 minutes.
5. Carefully remove pancake to large round platter.

Spread with sweetened fruit, sift with powdered sugar, and drizzle with sweetened condensed milk—last decorate with whipped cream. However you choose to adorn your Dutch Baby, I promise one thing—you’ll love it.

My Michele Pumpkin Cake

This year I didn't have any grandchildren to help me cook for Thanksgiving. So sadly, I had to make this cake on my own. My sister Wilma sent this pumpkin cake recipe that looked very simple and interesting. She named it "My Michele Pumpkin Cake" for the friend who gave her the recipe. Thank you Michele. I hope you don't mind if I made a few changes.

                                       
I mixed this cake and had it ready for the oven in seven minutes--and I'm slow. Imagine what you can do with it--super easy and delicious. Your kids could make this cake with very little help. Remember to put the cake in the oven yourself and then remove it.  Make ahead and store in the fridge until ready to serve.

Ingredients:
1 box yellow cake mix
1 (15 oz) can of pumpkin
2 tbsp. water
1 can sweetened condensed milk
butter brickle pieces
"Readdi Wip" or your favorite whipped topping

Heat oven to 350 degrees. Combine the first three ingredients until smooth. You may need to add a little more water. Your batter should be about the consistency of pancake batter. Pour into a greased rectangular cake pan and bake until light brown and a toothpick inserted in the middle comes out clean. Remove from oven and prick top with a toothpick (20-30 times) and pour one can of sweetened condensed milk over warm cake. Allow to cool for about an hour before serving or store in refrigerator for later. When ready to serve, top with Readdi Wip or whipped topping. Sprinkle with Butterbrickle pieces and/or caramel syrup. This is rich and decadent, so serve it in small pieces. Store covered in refrigerator.