Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bob's Dutch Baby

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bob's Dutch Baby Empty Bob's Dutch Baby

    Post by Lobo Thu 25 Feb 2016, 10:50 pm

    Bob's Dutch Baby Img72l
    Bob's Dutch Baby
    Bob's Dutch Baby Rating

    Read Reviews

    Write a Review
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Servings: 5
    If you have ever had a great big puffy skillet full of apple oven pancake, this is similar. Since the apples are not baked into it, the whole thing comes out crisper. For the fruit, you can change with the seasons: Use strawberries (green leaves removed) in early spring, blackberries and raspberries in early summer, peaches and nectarines (peeled and pitted) in mid-summer, and apples and pears (peeled and cored) in fall and winter. (Citrus fruit like oranges and grapefruit are really too juicy to use.) For an over-the-top experience, dollop some lightly sweetened whipped cream (or not-so-over-the-top yogurt) on the fruit before sprinkling with sugar.






    • 225

    Ingredients:


    • 2 1/2 ounces (5 tablespoons) butter
    • 3/4 cup all-purpose flour
    • 3 eggs
    • 3/4 cup milk
    • 1/2 teaspoon salt
    • 3 cups fruit (see note above)
    • A little powdered sugar
    • Syrup (such as maple or blueberry, but any syrup will do)

    Directions:

    Do this first
    Oven: Adjust the rack to the upper third of the oven. Turn on the oven to 450°F.

    Fruit: Cut the fruit (except small berries) into small pieces about 1/2 inch.

    Syrup: Warm the syrup over low heat or in a microwave at 50% power for 1 minute just before serving.

    Melt the butter
    Put the butter in a very large (12-inch) skillet with an ovenproof handle. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown).

    Make the batter
    While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer.

    Bake and serve
    Pour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate. Pile the fruit in the center and sprinkle with powdered sugar. Cut into wedges. Pass the warm syrup to pour on top. Serves 4 to 5.

    Adapted from Rick & Lanie's Excellent Kitchen Adventures, by Rick Bayless & Lanie Bayless, with Deann Groen Bayless (Stewart, Tabori & Chang, 2004).
    • Back to top
      Current date/time is Thu 18 Apr 2024, 11:27 pm