Puffed Oven Pancake

I finally had a chance to try this out once I replaced my 10 inch skillet with one that had a metal handle so, I could easily transfer it from stovetop to oven.

I went on a small hunt for a German Pancake recipe online when I first tried this puffed pastry at The Original Pancake House in San Diego. At this restaurant, it's called The Dutch Baby and, is served to one person. However, in my Better Homes and Gardens book it says it serves 6.......hmmm maybe this is an indication that serving sizes have gotten out of control? Actually, maybe with a large fruit salad on the side this recipe could serve 6. Otherwise, plan on a side for even your family of 4.

It's super easy and makes a great presentation for a small brunch party. I usually top it off with powdered sugar and fresh lemon juice. YUM! It can also be topped off with traditional whipped butter and syrup, honey, jam, fresh fruit, etc.

The main reason I am including this in my blog is that soon, I will be headed off to the states and locked in my mothers kitchen to cook for my younger brother and sister. I don't mind. To me, it's time off while my mom spoils Josh. I'll be putting this blog to good use though considering I can't take my cook books!

2 Tbsp. butter
3 eggs
1/2 cup all-purpose flour
1/2 milk
1/4 tsp. salt
3 cups sliced fresh fruit (strawberries, nectarines, pears, or peeled peaches) Powdered sugar or whipped cream. (optional)

1. Place butter in a 10-inch ovenproof skillet. Place in a 400 degree oven for 3-5 minutes or till butter melts. In a medium mixing bowl use a wire whisk or rotary beater to beat eggs till combined. Add flour, milk, and salt. Beat till mixture is smooth. Immediately pour into the hot skillet. Bake about 25 minutes or till puffed and well browned.

2. Top with fruit. if desired, sprinkle with powdered sugar or top with whipped cream. Cut into wedges and serve warm. Makes 6 servings.

Peanut Butter Cake

Mike just loves peanut butter. He eats so much, I wouldn't be suprised if it was running through his veins. The one thing he loves better than peanut butter is Reese's Peanut Butter cups. However, it is a close close call.

This Peanut Butter Cake I found in my Paula Deen cookbook is about the moistest peanut butter concoction that I've made. If I can perfect it (mess a little with the peanut butter and frosting), it may become Mike's new Birthday cake!

1 cup all-purpose flour
1 cup plus 2 tablespoons
3 1/2 tsp. baking powder
3/4 tsp. salt
2 cups graham cracker crumbs (I've found that it's about 2 out of the 3 packs in the honey graham box)
Peanut Butter to taste (at least 1/2 cup; if using more, decrease shortening by an equal amount)
3/4 cup Crisco shortening
1 cup plus 2 Tbsp. milk
1 1/2 tsp. vanilla
3 eggs

Preheat oven to 375 degrees. Sift flour, sugar, baking powder and salt together. Add graham cracker crumbs, peanut butter, shortening, milk, and vanilla. Beat mixture with electric mixer on low until moistened, then beat on medium for 2 minutes. Add egss and beat for 1 minute. Bake in a greased 9X13-inch pan for 30-35 minutes. Do not remove from pan.

Frosting

2 cups sugar
1/2 cup cocoa
8 Tbsp. (1 stick) butter
1/2 cup milk

Mix all ingredients together. Heat in a saucepan and bring to a boil. Boil for 1 minute. Cool slightly. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.

Cheese Biscuits

This was the first recipe that I tried out of Paula Deen's cookbook, The Lady & Sons. Frankly it was quite appropriate as this is a staple at her restaurant in Savannah. They serve these biscuits to customers while they are waiting to be seated and they are also the first thing to show up on your table after you are seated. It' s rather comical to read the directions calling for tablespoon drops and in the next line advising the reader to use an ice cream scoop. I don't know of many icecream scoops the size of tablespoons! Mind you, I never said that Southern cookin' was health food! I've heard that the true Southern cook isn't thinking about the healthiness of your heart but rather the happiness of it!

These biscuits truely have that crumble factor and are the best biscuits that I've had outside of a Popeye's eatery.... I think they put crack in those biscuits.

2 cups self-rising flour
1 teaspoon baking powder
1 tsp. sugar
1/3 cup Crisco shortening
3/4 cup grated Cheddar Cheese
1 cup buttermilk

Preheat o en to 350 degrees. Mix flour, baking powder, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at one time just until blended. Do not overstir. Drop by the tablespoonfuls (I use an ic cream scoop to give biscuits a nicer shape) onto a well-greased baking sheet. Bake for 12 to 15 minutes.