Dutch Baby With Apple, For 2

My amazing relatives Alyssa and Chris prepared a “Dutch Baby” for their Sunday brunch recently.  The dish is one that I learned a long time ago from Maria, a lovely Hungarian woman who whipped up the most elegant dishes while hardly ever looking at a recipe.  She did have this one written down, flowing longhand on an ancient yellowed recipe card.

Seeing what Chris and Alyssa had made inspired me to try this dish again.  I drew on what I remembered Maria teaching me, along with the New York Times Cooking recipe, and came up with this.

Ingredients

• 2 eggs
• 1/3 cup flour
• 1/3 cup milk
• 1 tablespoon brown sugar, divided
• Pinch of nutmeg
• 1/2 tsp cinnamon
• 2 tablespoons unsalted butter, divided
• 1 Granny Smith Apple, peeled and sliced into small pieces
• 1 tsp Confectioners' sugar

Instructions

1. Preheat oven to 425 degrees.
2. Combine eggs, flour, milk,  half of brown sugar, and nutmeg in the blender, and blend until smooth. Batter may also be whisked together by hand.  The batter should rest 30 minutes to allow flour to hydrate.
3. Place a heavy 8-inch skillet or baking dish in the oven to heat.
4. Combine the apple slices, one tablespoon butter, cinnamon, and remaining brown sugar in a pan, over medium heat.  Cook, stirring frequently, until apples are tender and evenly coated.
5. Remove the skillet or baking dish from the oven, and add the remaining one tablespoon of butter.  As soon as the butter has melted (watch it so it does not burn) add the cooked apples and the batter to the skillet.
6. Return the skillet to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
7. Remove pancake from oven, and let it rest for a few minutes.  It should loosen in the pan.  Cut into slices and dust with Confectioners' sugar.

Whole Wheat Greek Yogurt Pancakes with Blueberry Compote

Blueberry compote:

• 1/2 cup blueberries
• 1 tsp water
• 1 tsp sugar

Combine and simmer in a covered pan for about 15 minutes, while making the pancakes.

Greek Yogurt Pancakes:

Makes about 10 pancakes, or 2 servings.

• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/2 Teaspoons sugar
• 3/4 cup unsweetened almond milk (or any other variety of milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup plain 0%/nonfat Greek yogurt

1. Whisk together in a larger bowl the whole-wheat and all-purpose flour, baking powder, salt and sugar.
2. In a small bowl, whisk together the milk, egg and vanilla extract. 
3. Pour the liquid mixture into the flour mix in the larger bowl and stir just until combined. 
4. Add the yogurt and stir.
5. Heat a large skillet or griddle over medium heat.  Oil or spray with cooking oil. Spoon a quarter cup of the batter onto the pan for each pancake, a few inches apart, and cook just until bubbles form around the edges of each pancake, about 3 minutes. 
6. Flip and cook for 90 seconds more.
7. Transfer the pancakes to a warm plate.
8. Repeat with the remaining batter.

A stack of 5 pancakes, half the batch, alone will have 277 calories. With the blueberry compote this  will come to about 320 calories.

Light Spice Cake

TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD: 4 servings, 155 cal/serving

Ingredients

• 1/4 cup Splenda baking sweetener
• 1/4 cup brown sugar
• 1/4 cup 0% Greek Yogurt
• 3 tbsp EggBeaters
• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup milk (or buttermilk, and omit the vinegar!)
• 1/4 teaspoon cider vinegar

Equipment

Medium bowl, whisk, baking sheet, three English muffin/crumpet rings

Directions

1. If using milk, add the vinegar to the milk, to make a mock buttermilk.  Let sit a few minutes.
2. In a bowl, cream sugar, Splenda, and yogurt. 
3. Add EggBeaters; beat well. 
4. Combine dry ingredients; add to creamed mixture alternately with buttermilk or milk with vinegar. Mix well. 
5. Pour into three greased and floured English muffin/crumpet baking rings on a baking sheet, only about halfway up at most.
6. Bake at 350° for 30 minutes or until the cake tests done. Cool.

Maple Frosting

This frosting adds about 100 calories to each serving!  I need to work on this...

• 1 tbsp unsalted butter
• 1 tbsp 0% Greek Yogurt
• 1 tbsp pure maple syrup
• 1/2 - 3/4 cup powdered sugar

Directions

1. In a bowl whisk together the butter and yogurt
2. Add in the maple syrup and whisk
3. Add in half the powdered sugar and whisk til smooth.  It will be runny at this point.
4. Add in the remaining powdered sugar a little at a time, until the desired consistency is reached.

Apple Cinnamon Popovers with Brown Sugar Butter

Apple cinnamon popovers for breakfast!  And with brown sugar butter, who could resist?   These treats are about 160 calories each without the butter.  And, Laurie likes them!

The recipe is adapted from the venerable Betty Crocker cookbook, adjusted for portions and what I actually tend to have on hand in my kitchen.

Apple Cinnamon Popovers with Brown Sugar Butter

• Prep 15 MIN
• Total 1 HR 10 MIN
• Servings 6

Ingredients

Popovers

• 3 eggs
• 1 cup milk
• 1 tablespoon butter, melted
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup finely chopped peeled apples (1 Granny Smith will do)

Brown Sugar Butter

• 1/4 cup butter, softened
• 2  tablespoons packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

• In large bowl, stir together all Popover ingredients except apples just until smooth. I use a blender to get the batter smooth and aerated. The batter should rest 30 minutes or more to fully hydrate the flour.
• Heat oven to 375°F. Generously grease 6 (4-oz) heatproof pottery ramekins, or 5-6 regular-size muffin or popover-pan cups with butter. If using ramekins, arrange on cookie sheet. Heat cups in oven just prior to adding batter. 
• Toss the chopped apples with 1 tsp of cinnamon.
• Place half of the apple in the bottom of the heated cups
• Stir the remaining apples into the batter. Pour batter into hot cups, filling almost to top. 
• Bake 50 minutes. Do not open oven door during baking. 
• After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake about 10 minutes longer. 
• While baking the popovers, in a small bowl, mix Brown Sugar Butter ingredients until well combined. 
• Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.

No-egg Chocolate Mug Cake

I’ve been experimenting in the kitchen again, coming up with interesting baked goods and such with low calorie profiles, suitable for inactive periods spent doing our “shelter in place” thing.  Here’s one fast dessert goodie!

No-egg Chocolate Mug Cake

This cake is less spongey than most mug cakes, and is actually quite low in calories, at 123 per serving.  This recipe makes two servings.

• 1/4 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 2 tbsp Splenda baking sweetener
• 1/2 tsp baking powder
• 1/8 tsp salt
• 2 tbsp 0% Fat Greek Yogurt
• 1/4 cup skim milk
• 1 tbsp semisweet chocolate chips
• Cooking oil spray

Equipment:  Small mixing bowl, whisk, rubber spatula, two 3” ramekins or coffee cups

1. Oil ramekins or mugs with cooking oil spray.
2. Blend flour, cocoa powder, Splenda, and baking powder in a mixing bowl.
3. Add in Greek Yogurt and milk, and whisk into a smooth batter.
4. Pour equal amounts of the batter into the two ramekins or coffee cups.
5. Place 1/2 tbsp of chocolate chips in the center of each batch of batter.
6. Place a paper towel in the microwave and set the ramekins or cup on it.
7. Microwave on HIGH for 80 seconds.
8. Remove and let cool.

123 Calories each

Serve alone or topped with ice cream.

Michelle’s Oatmeal Raisin Cookies

1 c butter 2 sticks

1 c white sugar 210 g

1 c packed brown sugar 200 g

2 eggs

1tsp vanilla extract

3 tbsp blackstrap molasses 

2 c all-purpose flour 250 g

1 tsp baking soda 2 tsp calcium carbonate baking soda (salt free)

1 tsp salt Optional for salt-free

1 1/2 tsp cinnamon

2/3 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

3 c rolled oats 270 g

1/4 c milk

1 1/2 c raisins

In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla and molasses. Combine flour, baking soda, salt, cinnamon and other spices; stir into the creamed mixture. Mix in oats, and finally the milk and raisins. Cover, and chill dough for at least one hour.

Preheat the oven to 350 degrees F  Grease cookie sheets or use parchment paper. Roll the dough into walnut sized balls, and place 3 inches apart on cookie sheets. 

Bake for 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Michelle’s Ultimate Chocolate Chip Cookies

1 c butter, softened 2 sticks

1/2 c white sugar 100 g

1 1/2 c packed brown sugar 310 g

3 eggs

1 tbsp vanilla extract

1 tbsp blackstrap molasses

3 c all-purpose flour 375 g

1 tsp baking soda OR 2 tsp calcium carbonate - baking grade

1/2 tsp salt (optional)

1 tsp ground cinnamon

2/3 tsp nutmeg

1/2 tsp allspice

1/2 tsp ground cloves

1/2 tsp ginger

2 c semisweet chocolate chips

Preheat oven to 350 degrees F.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Add baking soda to batter along with salt if needed. Add in the spices; cinnamon, nutmeg, allspice, ground cloves, and ginger.  Stir in flour, then chocolate chips. Drop by large spoonfuls onto ungreased pans.

        Bake for about 10-12 minutes in the preheated oven, or until edges are nicely browned.

Deep Dish Pizza

I’ve built this pie in a big deep dish pan, and a variation split between a 6” and 12” cast iron skillet with different toppings, with very good results.  The recipe is quite forgiving.

INGREDIENTS

CRUST

4 cups unbleached all-purpose flour

3 tablespoons yellow cornmeal

1 1/2 teaspoons salt

2 teaspoons or one packet of yeast

4 tablespoons olive oil

4 tablespoons butter, melted

1 cup plus 2 tablespoons lukewarm water

1 teaspoon sugar

FILLING

3/4 lb. mozzarella cheese, sliced

1 pound Italian sweet or hot sausage, cooked and sliced; 

OR 3 cups of the sautéed vegetables of your choice

OR just mix them up, about 3 cups of filling total

28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes, drained  (Add one 5.3 oz can of tomato paste for a more American-style sauce).

2 to 4 garlic cloves, peeled and minced

1 tablespoon sugar (Leave out for a more tart sauce)

1 to 2 teaspoons mixed dried Italian herbs (oregano, basil, rosemary), to taste, crushed

1 cup freshly grated Parmesan or Asiago cheese

2 tablespoons olive oil, to drizzle on top

INSTRUCTIONS

Making the crust: 

Pour the lukewarm water and one teaspoon sugar into a mixing bowl, and add yeast.  Wait for the yeast to ‘proof’, or start foaming; 5-15 minutes

Mix the dough ingredients, and knead to make a smooth crust. This takes 5-7 minutes in my KitchenAid with dough hook on low speed.

Place the dough in a lightly oiled bowl, cover, and let rise until it comes close to doubling, about 60 minutes.

While the dough is rising, ready a 14" deep-dish pizza pan or large cast-iron skillet.  Pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and up the sides.

Stretch the dough to make as large a circle as you can, larger than your pan.  I do this by hand rather than with a rolling pin, as I like the uneven  character of the hand-stretched dough.

Lay the dough in the pan, and stretch it towards and up the edges till it starts to shrink back.  You may have to pinch it along the top to avoid shrinking back if in a shallow pan.  Cover to rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.

Bake the crust for 10 minutes, until. 

While the crust is baking, prepare the filling.

Drain the tomatoes thoroughly. Combine them with the Italian seasoning or herbs, the garlic and sugar.  Add salt to taste. Add one 5.3 oz can of tomato paste if a more ‘American’ style sauce is desired.

Remove the crust from the oven after 10 minutes, when set and just starting to brown.

Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage, sautéed vegetables, or other ‘toppings’.  

Spoon in the tomato mixture.

Top with the Parmesan cheese.  

As a variation, or for cheese lovers, top with another several ounces of mozzarella cheese, and even more sausage, pepperoni, or mushrooms.

Drizzle another 2-4 tablespoons of olive oil on top.

Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. 

Remove it from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes before cutting and serving.  The internal temperature will continue to rise even as the pie cools.  There will be less runny cheese oozing out when the pie is allowed to rest and cool

Yield: about 8 huge or 12 reasonable slices

Easy Creme Brûlée French Toast - Overnight single pan

Creme Brûlée French Toast - Overnight single pan

This recipe is made the night before it will be served, with a single pan to bake in the morning before service.  This dish serves 4-8 people.

Ingredients

1/2 cup (1 stick) unsalted butter

1 cup packed brown sugar

2 tablespoons maple syrup

1 loaf of Challah bread

5 large eggs

1 1/2 cups half and half

1 teaspoon vanilla

1 teaspoon Grand Marnier

1/4 teaspoon salt

Directions

• In a small heavy saucepan melt butter with brown sugar and corn or maple syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. 
• Cut 6 to 8 slices, 1-2 inches thick from center portion of bread, reserving ends for another use (bread pudding!) and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. 
• In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.
• Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Notes: 

Trim bottom from Challah bread

Try soaking the bread in batter before placing on caramel layer, especially if doing thicker slices (2”)

        The Grand Mariner can be replaced with something else, from another teaspoon of vanilla to a favorite Torani syrup.

Apple Brown Betty with Rolled Oats

Apple Brown Betty with Rolled Oats

I whipped up a Brown Betty recipe with rolled oats rather than breadcrumbs.  With the right oats this is gluten-free.  The recipe is for a small batch, serving two (or one hungry person).

The dish totals 500 calories, and should serve 2. Serve with milk or ice cream.

Assuming 2 servings:

250 calories; 50g carbs, 7g fats, 2g protein; carbs include 36g sugar

Prep time 15 minutes, cooking time 45 minutes

1 apple, peeled, cored, and sliced

1/2 tsp lemon juice

1/8 cup water

1/4 cup brown sugar

1/4 tsp cinnamon

Pinch nutmeg

Pinch allspice

2 pinches ground cloves

1 tbsp butter, melted

1/4 cup rolled oats

Baked at 350 degrees F

1. Mix together the brown sugar, cinnamon, nutmeg, allspice, and round cloves
2. Toss the rolled oats with the melted butter
3. Grease a small casserole or large ramiken
4. Layer the apple slices, oats and butter, and the sugar mixture, maybe 3 layers of each
5. Combine the 1/8 cup of water and lemon juice, and gently pour over the layers
6. Cover with foil and bake at 350 degrees for 30 minutes.  Remove the foil, and bake an additional 15 minutes until apple is tender and oats are soft.