Dutch Baby Pancake

Summer is here again and we are in the middle of an extreme heat warning.  We had one a few weeks ago and then it cooled down into more normal temperatures and today the temperature spiked again. There was just some thunder and the night sky was lighting up.  Maybe a good storm with break the heat.

I haven’t had time lately for blogging.  Work has been insane and when I am not working I am trying to be outside in summer before it is over.

IMG_6676

A few weeks ago, when our local strawberries were in season we went strawberry picking and made a dutch baby pancake for Sunday morning breakfast/brunch.  It is easy to make, I use my Nutribullet to whip it up quickly, and fun to watch it bake as it puffs up and then falls.

3 tablespoons unsalted butter, room temperature

3 large eggs

3/4 cup whole milk (you could use 2%)

1/2 cup all-purpose flour (spooned and leveled)

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

1/4 cup plus 1 tablespoon sugar

1 tablespoon fresh lemon juice

Preheat oven to 425 degrees.

In a Nutribullet or blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute.

Most recipes call for a medium cast-iron or ovenproof nonstick skillet. I don’t have one, so I used a 9” non-stick cake pan. Just before I was ready to put the prepared batter in I put 2 tablespoons butter in the pan and put it in the over until the butter melted then I swirled it around to totally coat the pan and poured the batter right in. Pour batter into hot pan or skillet; bake until pancake is puffed and lightly browned, about 20 minutes.

Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon powdered sugar and a sprinkle of lemon juice. Slice into wedges, and serve immediately

After you take it out of the oven it will fall very quickly.

IMG_6673

We sprinkled with a light dusting with powdered sugar and topped with berries and whipped cream.  Sometimes we just do a little butter and a drizzle of maple syrup.  Either is delicious.

IMG_6675

I hope you give this recipe a try.  It is fun to watch and delicious too!

Advertisements

Strawberries, Cream & Vanilla Cake

Fresh picked strawberries, vanilla cake and whipped cream and a layer of homemade freezer jam (made from the rest of the strawberries).  It was quick to make, perfect red and white for Canada Day, and delicious!

We whipped 2 cups of whipping cream with 1 tbsp caster sugar and about a tsp of vanilla, just enough to give a little flavour.  Slice a vanilla cake or vanilla sponge through the middle, spread a layer of good strawberry jam over the top of the bottom layer, then some sliced berries, a good layer of whipped cream.  Add the top layer and press down slightly, just until the filling starts to squish out the sides.  cover the top of more whipped cream and a few berries.

Enjoy!

 

 

 

In My Kitchen July 2015

June went by so fast and we haven’t really had any summer here yet.  I sure hope July has summer for us!

One of the best things about starting a new month is the IMK posts, thanks to Celia at Fig Jam and Lime Cordial for hosting and bringing everyone from all over the world into each others kitchens.

IMG_3713

We had some bubble gum, fruit stand bubblegum…I remember having this when I was a kid

After a trip to Upper Canada Village we brought home some fresh bread and cheese made there. I still have to post about our trip to the Medieval Festival there.

IMG_4023 IMG_4025

We had a friend visit who brought us these treats all the way from Australia.  Evie LOVES Australian marshmallows, they are the best!  And these double coat TimTams are amazing, I rationed those.

IMG_4086

Another friend stopped by with these chips.  They were intended for my husband but after Evie got past the heat of the first few she was hooked and ate more than her dad.

IMG_4087

This little antique cup and saucer Evie bought at a yard sale for 50 cents

IMG_4088

Beer, I tasted and wasn’t too impressed, I am a Guinness girl, but hubby drank it no problem

IMG_4149

Dish soap in a pretty bottle that I will refill

IMG_4184

a little terracotta pot for dips and stuff

IMG_4189

Fresh picked strawberries, finally fresh local berries!

IMG_4190

Rose honey, this is Evie’s and it is lovely

IMG_4193

July 1st is Canada Day and every year we have red and white nachos (I forgot to rotate the picture)

IMG_4205

My friend went to Kingston, Ontario and brought me back this cookbook because she knows that I like this restaurant and eat here whenever we go to Kingston.

IMG_4208

Thanks again Celia for hosting and I will see you again in August!  Well I hope to see you before then, I am sure I will 🙂

Strawberry Rhubarb Apple Crisp

This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season.  I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.

Topping:

1/3 cup lightly packed brown sugar

1/3 cup rolled oats

3tbsp whole wheat flour

1tsp cinnamon

2tbsp soft butter (you can use margarine)

Combine all of the topping ingredients and set aside.

Image

Fruit:

Image

2/3 cup sugar

3tbsp all purpose flour

2 cups sliced apples (I left the peel on, but peel if you prefer)

2 cups chopped fresh or frozen rhubarb

1 cup fresh or frozen strawberries, sliced  (halved is ok too)

Combine sugar and flour.

Image

Add fruits and toss to coat.  Spoon into a baking dish.  I usually use an 8 cup casserole dish or square baking pan.

Image

Image

Sprinkle topping evenly over the fruit.  Bake at 350F for 40 minutes or until fruit is tender.

Image

Image

Serve warm or at room temperature.  We have it warm with vanilla ice cream on top.

Image

Happy Canada Day!

Today is Canada Day.  It was so nice to have an extra day off work.  We went to the Mackenzie King Estate (for non-Canadians, he is a former Prime Minister) in Gatineau Quebec.  We listened to the Sons of Scotland bagpipe band, Evie loves bagpipes, she said it is her favourite instrument.  God help us if she wants to learn bagpiping.

Image

ImageImageImage

Image

Image

ImageImageImage

Last night we made “Canada Day Strawberry Yogurt Ice Pops” to use up the rest of our strawberries.  It is really easy. Take 1lb strawberries, washed and hulled.  Puree with ¼ cup powdered sugar and 2tsp lemon juice.  In ice pop molds alternate layers of strawberry puree with vanilla yogurt.

 

Image

Image

Image

Freeze.

ImageImage

Strawberry Picking and Freezer Jam

After our visit to the Star Wars exhibit we stopped at a strawberry field to pick some strawberries. It was really warm and humid. The berries we really ripe and sweet, perfect.

We made this jam last year too, it is very quick, easy and it was really good and tastes like fresh summer strawberries.

We use McCormick’s freezer jam packet. I like this one because it uses a lot less sugar that traditional jam. The recipe is off the back of the package. In a nutshell, you wash, hull and cut the berries, mix with sugar and contents of packet and let sit, stir and put in jars. Place in the freezer and you are done. This year I tried the plastic freezer jam jars. I always prefer glass, but it makes me a little nervous putting little jam jars in the freezer.
IMG_6615

IMG_6616

IMG_6617

IMG_6618

IMG_6634
IMG_6621

IMG_6622

IMG_6624

IMG_6632

IMG_6635