German Pancake, aka Dutch Baby

This week, I introduced my family to a new breakfast recipe: German Pancake, also known as Dutch Baby. My daughter Anna and I were intrigued by it when we watched a program on Food Network about the best breakfast foods in the US. So, we looked up the recipe on the internet and found a few versions we liked. Here is what we ended up making and we were super pleased with the results.

The German pancake is incredibly easy to make and it can feed at least a couple of people, or in our case my three kids and me, while Daddy just had a taste. Of course, it can easily be doubled and baked in a larger skillet or dutch oven, or casserole dish. The TV program we watched showed the recipe being made with half a peach on the bottom of the skillet but since peaches are not in season now, I sliced half a banana instead and sprinkled it with just a touch of brown sugar. We had caramelized bananas on the bottom of the skillet and a light and fluffy Dutch Baby on top. Once baked, a simple sprinkle with powdered sugar on top is perfect but my kids changed things up a little bit: one added a sprinkle of cinnamon, another opted for maple syrup, while a third one drizzled honey. :) It was delicious with any one of these flavor enhancements! I am thinking that next time, I may shake it up even more and instead of going the sweet route, I may do a savory version instead and add feta cheese to the batter. But that's just me: once I find a recipe I like, I am always changing things about it. :) Here is my version for today:

Ingredients:

2 tbsp butter
3 eggs
3/4 cup milk
3/4 cup flour
1 tsp vanilla extract
1/2 banana, sliced (or fruit of your choice, optional)
1 tbsp brown sugar (nice of using bananas, you can skip if using other fruit)
powdered sugar for sprinkling on top
maple syrup, honey, or more fruit (optional)

Directions:

Put butter on the bottom of a cast iron skillet (if you do not have one, you can use a Dutch oven or a casserole dish). Place skillet in oven and set to 425F. You want a hot skillet with melted butter in it.

While oven is preheating, in a medium size mixing bowl, whisk eggs, milk, flour, and vanilla extract.
Once oven has reached 425F, take the hot skillet out using pot holders and place the sliced bananas on top of the melted butter. Sprinkle with the brown sugar and then pour the batter on top. Return to oven. Bake for 20 minutes. It will puff up a lot around the edges. It looks very cool! :)

You can sprinkle with powdered sugar and serve with additional fruit on top, or maple syrup, honey, preserves, etc... Enjoy!!!

Recipe adapted from: realhousemoms

Pumpkin Scones with Spiced Glaze

To keep in line with the fall spirit here, I have another pumpkin recipe for you today: Pumpkin Scones with Spiced Glaze! If you are a fan of scones and like pumpkin, well, this is right up your alley then! They are very easy and fast to prepare and since they are not too sweet, they make the perfect breakfast or snack at any time of day. The spiced glaze lends an extra flavor dimension to them with the warmth of cinnamon, nutmeg, ginger, and cloves... Let's celebrate the season! :)

 

 

Pumpkin Scones

2 cups all-purpose flour
7 tbsp. granulated sugar
1 tbsp. baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp. cold unsalted butter
1/2 cup canned pumpkin puree
3 tbsp. half-n-half
1 egg

Directions:
Preheat oven to 425F.
Mix dry ingredients. Add butter and cut it in using a pastry blender or in food processor. Combine wet ingredients and fold them into dry mix until just incorporated. Form into a ball. Do not knead!
* The key to flaky scones is to handle the dough as little as possible.* Pat the dough onto lightly floured surface to about 1 inch thick. Cut in triangles. Bake for about 14-16 minutes. Transfer to wire racks to cool. Once cooled, drizzle with Spiced Glaze.

Spiced Glaze
1 cup plus 3 tbsp. powdered sugar
2 tbsp. milk or half-n-half
1/4 tsp cinnamon
1/8 tsp nutmeg
a pinch each of ground ginger and ground cloves

Mix all ingredients together until smooth and drizzle over cooled scones. Enjoy!!! :)



Recipe courtesy: browneyedbaker.com
 

Healthy and Delicious Granola

A co-worker of mine brought some yummy granola to work a couple of weeks ago and I knew right away I had to make it for my family! It was delicious and oh so healthy and wholesome! She graciously shared not only the granola with me but also her recipe and I have already made it twice in the last two weeks! The first batch was literally gone in a few days! What I love about making my own granola is that I know exactly what goes into it and I can adjust the sweetness to my liking. So many of the granola mixes and granola bars out on the market are way too sweet or full of "fillers" I would not necessarily want to feed my family with. So, this recipe fits all my requirements for good granola. And you can improvise to your heart's content- according to your mood that day, or what you have in the pantry, or what your family "puts an order for". :)The first time I made the granola, I followed the recipe pretty closely. The second time, I used a tropical dried fruit mix- with dried papaya, pineapple, etc and it was awesome. You could add coconut flakes too for another touch of the tropics... Any way your fancy takes you, you will be glad you made this granola. I promise.

Ingredients: 

3 cups rolled oats
3 cups quick oats
1/4 cup psyllium (optional- I don't use it)
1/2 cup sesame seeds
1/2 cup flax seeds (or flax meal)
1/2 cup sunflower seeds
1 cup rice crispies (optional- I don't use them)
1 cup oat bran
1/2 cup or more chopped almonds
1/2 cup or more chopped walnuts or pecans or any other nuts
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup dried apricots or any other dried fruit such as cherries, blueberries, dates, etc
1 tsp ground cinnamon (optional)
3/4 cup olive oil or vegetable oil
1 cup honey

Directions: 

Mix oats, seeds, nuts and dried fruit in a large bowl.

In a large glass measuring cup or bowl microwave the honey and oil for 30 to 60 seconds until just warm. With fork or whisk, blend until thick. Pour over dry oats, seeds, nuts and dried fruit. With rubber spatula mix thoroughly until evenly distributed.

Spray a large cookie sheet or two 9x13 inch baking pans. Pat mixture into pans- about 1 inch thick- and bake at 325 F for about 35-40 minutes, stirring once or twice, until tops are golden brown.

Let cool completely. Store in jars. Enjoy!

The granola mix, right out of the oven: 

Cranberry-lemon scones: encore :)

These scones are so delicious and easy to make, they have become an absolute favorite in my family, and among my friends. :) I keep being asked for the recipe, so I thought I'd repost it. So, here it is, with the latest picture of them:  :)


cranberry-lemon scones

 

ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), frozen
1/2 cup dried cranberries, i.e. craisins
zest of one lemon
1/2 cup sour cream
1 large egg

directions 

preheat oven to 400 F, line a baking sheet with parchment paper.

mix dry ingredients and frozen butter (cut in pieces) in food processor, process it a few seconds until well blended, add wet ingredients and pulse it until well blended, add lemon zest and cranberries (or any other fruits or chips you like), just pulse it a couple of times to mix, take the batter out, divide it in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about  1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 


alternately, if you do not have a food processor,  follow the directions below:

1. in a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. grate butter into flour mixture on the large holes of a box grater; use your fingers (or a pastry blender) to work in butter (mixture should resemble coarse meal), then stir in cranberries and lemon zest.
2. in a small bowl, whisk sour cream and egg until smooth.
3. using a fork, stir sour cream mixture into flour mixture until large dough clumps form. use your hands to press the dough against the bowl into a ball. (the dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 
4. divide dough in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about    1/2-inch to 3/4-inch thick. sprinkle with remaining 1 tsp. of sugar. use a sharp knife to cut into 8 triangles; place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. bake until golden, about 15 to 18 minutes. cool for 5 minutes and serve warm or at room temperature. 

recipe adapted from: http://allrecipes.com/recipe/simple-scones/detail.aspx

Awesome Scones

I found this new recipe for scones a few of days ago and have made it four (!!) times already! :)))) Every time, they have been a hit with everyone who tried them. The recipe is also great because you can really use it as a base and change up the flavors any way you want to fit your own taste- these can easily be made into:

currant scones,
lemon-blueberry,
orange-cranberry,
butterscotch chips,
coconut and chocolate chips,
craisins and white chips, 
hazelnuts and toffee chunks, 
walnuts and chopped dried apricots, 
coarsely chopped candied ginger and cinnamon, 
pecans and caramels cut into fourths,
cheddar and herbs,
cheddar and green onions or chives, 
ham and cheese, etc, etc....... 

Use your imagination and create scones to die for! The variations are limitless and I love this recipe for its versatility. It is a wonderful base recipe for scones and I highly recommend it.

(I do have to say that I use pampered chef's stoneware for baking and the results are superb. I baked one batch of these scones on non-stick cookie sheets and they burned on the bottoms even though the temperature, the recipe, and the oven were all exactly the same- the only thing different was the cookie sheet. So, yes, I highly recommend stoneware for baking too :))

But without further ado, here is the star of tonight's show: 

Cranberry-Lemon Scones (my favorite variation)

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (1 stick), frozen
1/2 cup cranberries
zest of one lemon
1/2 cup sour cream
1 large egg

Directions 

Preheat oven to 400 F, line a baking sheet with parchment paper.

Mix dry ingredients and frozen butter (cut in pieces) in food processor. Process it a few seconds until well blended. Add wet ingredients and pulse it until well blended. Add lemon zest and cranberries (or any other fruits or chips you like). Just pulse it a couple of times to mix. Take the batter out. Divide it in two balls. Pat each one flat on a lightly floured surface forming a 6-7-inch circle about  1/2-inch to 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles. Place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 18 minutes. Cool for 5 minutes and serve warm or at room temperature. 


Alternately, if you do not have a food processor,  follow the directions below:

1. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater. Use your fingers (or a pastry blender) to work in butter (mixture should resemble coarse meal). Then stir in cranberries and lemon zest.
2. In a small bowl, whisk sour cream and egg until smooth.
3. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) 
4. Divide dough in two balls, pat each one flat on a lightly floured surface forming a 6-7-inch circle about 1/2-inch to 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles. Place scones on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 18 minutes. Cool for 5 minutes and serve warm or at room temperature. 

Recipe adapted from: http://allrecipes.com/recipe/simple-scones/detail.aspx