1/2 c butter
5 eggs
1 1/2 c milk
1 1/4 c flour
Put butter into a Dutch oven. Melt butter by preheating oven to 425 degrees.
Meanwhile, beat eggs with a whisk in a mixing bowl. Add milk and flour, blend with eggs.
When the butter in the oven has melted, pour the egg mixture into it. (Do not mix, just pour right on to the butter.)
Bake for 20 minutes at 425. The Dutch babies will be fat and fluffy when you pull them out of the oven. Sprinkle with powdered sugar and/or syrup.
From Rachael Aveytua
Sunday, January 12, 2020
Saturday, January 4, 2020
Chocolate Fondue
10 oz. Ghiradelli milk chocolate chips (maybe use a few semisweet ones, too)
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
1/3 c milk
1/3 c heavy cream
1 tsp vanilla extract
Dipping options: banana slices, rice krispie squares, marshmallows, Nilla wafers, Oreo cookies, etc.
In a saucepan, combine the chocolate, milk, and cream and heat on low, stirring often, until the chocolate is completely melted and smooth. Don't let it boil-- keep it on low heat.
Once melted, stir in the vanilla extract.
From Mel's Kitchen Cafe
Cheese Fondue
16 oz. Gruyere cheese, shredded
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
12 oz. Swiss cheese, shredded
1/4 c cornstarch
2 c low-sodium, good-quality chicken broth
1/4 tsp lemon juice (just a quick splash)
2 Tbs minced garlic
1/2 tsp pepper
1/2 tsp nutmeg
dash (or two) of paprika
Place the shredded Gruyere and Swiss cheese in a gallon-sized ziploc bag with the cornstarch and shake until evenly coated.
In a medium sized saucepan (or stovetop safe fondue pot, if you've got it!), add the chicken broth, lemon juice and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add the remaining spices and move it immediately to the table with a fondue sterno flame below.
Serve with: broccoli, cauliflower, apple slices, carrot sticks, bread...
From Mel's Kitchen Cafe
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