Dutch Baby Pioneer Woman Food

PEACH DUTCH BABY

Steps:

• Preheat oven to 425ºF (218ºC). Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan.Blend or whisk eggs, milk or cream, and vanilla until smooth. Add flour, salt, and cinnamon and blend. Add butter and blend.Slice peaches. Blend the batter once more. Pour into pan and arrange peach slices on top.Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5-10 minutes, or until golden. Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream. Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter.

SAVORY DUTCH BABY WITH BRATWURST AND ONIONS

Steps:

• Preheat the oven to 425 degrees F. Place a 10- or 12-inch cast-iron skillet in the oven to heat up for 10 minutes.
• Meanwhile, in a large bowl, beat the eggs, milk, 1/2 cup of the flour, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add the butter to the hot skillet and return it to the oven until the butter melts, about 2 minutes. Once the butter is melted, carefully pour the batter into the skillet and immediately return it to the oven. Bake until the Dutch baby is browned and puffed, 15 to 18 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bratwurst and cook, stirring, until it is heated through and starts to brown, 3 to 5 minutes. Add the onion and apple and cook, stirring, until softened, 3 to 5 minutes. Add the remaining 1 tablespoon flour and cook, stirring, until the mixture is evenly coated, about 1 minute. Stir in the broth and simmer until the mixture is thickened, about 2 minutes. Stir in the mustard and season with salt and pepper.
• Remove the Dutch baby from the oven. Spoon some of the bratwurst mixture on top and sprinkle with parsley. Serve right away, passing the remaining bratwurst mixture at the table.

GIANT DUTCH BABY PANCAKE WITH RASPBERRIES AND NUTELLA SYRUP

Steps:

• Preheat the oven to 425 degrees.
• In a blender canister, combine the eggs, sugar, flour, milk, vanilla and almond extracts and salt. Blend on low speed for about 30-45 seconds, stopping to scrape the sides and bottom of the blender at least once, until very smooth. Place a metal 9by-13-inch baking dish in the oven and let preheat for 20 minutes, while the batter rests.
• Wearing oven mitts, very carefully remove the hot baking pan from the oven. Add the butter and swirl to coat the bottom of the tin. Immediately pour in the batter and sprinkle all over with 1 cup of raspberries (reserve the remainder for later). Bake for 18-20 minutes until puffed and golden.
• For the cocoa sugar: Meanwhile, in a small bowl, combine the powdered sugar and cocoa powder. Place in a sifter, set over an empty bowl. Set aside.
• For the Nutella syrup: Place the milk and Nutella in a small bowl. Microwave for 20 seconds until warm. Whisk until well combined. Set aside.
• As soon as the dutch baby pancake is ready, remove from the oven. Quickly dust with the cocoa sugar, top with the remaining raspberries and drizzle with the Nutella syrup. Serve immediately with more Nutella syrup on the side.

DUTCH BABY

Steps:

• Preheat oven to 425 degrees. Cut up butter into small pieces, and place in cast iron Dutch oven or skillet without the lid on. Place Dutch oven in hot oven. Prepare batter in a blender by placing eggs in and blending until foamy. Add milk, flour, salt and vanilla and blend until combined. When butter has fully melted in skillet, carefully remove hot Dutch oven from oven and swirl butter to coat pan. Quickly pour batter in skillet and place back in hot oven. Bake for about 25 minutes, or until puffed and lightly browned. Remove from oven and cut into wedges and place on serving plates. Cut tablespoon pats of butter, and place a pat on each serving. Cut lemon in half, and squeeze juice over wedges and sprinkle liberally with powdered sugar. Serve immediately.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.

DUTCH BABY

Steps:

• Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.
• Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.
• Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.