Baked German Pancake

3 eggs
1/2 cup flour
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
2 tablespoons butter, softened

4 Servings

Using a wire whisk or fork, beat eggs until blended. Sift flour, measure, and sift again with salt. Add flour mixture to beaten eggs in 4 additions, beating after each addition just until mixture is smooth. Add milk in 2 additions, beating slightly after each. Lightly beat in butter. Using 2 tablespoons butter, butter bottom and sides of a 9 or 10 inch heavy skillet. Pour batter into skillet and bake at 450 degrees for 20 minutes. Slip onto a heated platter and serve immediately. It is traditionally served with melted butter, and a squeeze of lemon and a dusting of powdered sugar, or serve with the following fillings.

Almond filling:
1/4 - 1/2 cup sliced almonds
2 tablespoons butter, melted
1/4 cup sugar

When pancake has baked 15 minutes, quickly sprinkle center with almonds, drizzle with melted butter and sprinkle generously with sugar. Return to oven and bake remaining 5 minutes.

Swiss Honey Butter:
1/2 cup soft butter
1/2 cup honey
1/2 cup whipping cream
1 teaspoon vanilla

Cream butter with honey. Slowly add whipping cream, beating constantly until mixture is fluffy. Add vanilla. Spoon over hot pancakes.


Pan-Glazed Cinnamon Apple Slices:
2 tablespoons butter
2 apples, peeled and sliced
2 tablespoons sugar
1/2 teaspoons ground cinnamon

Filling for 1 pancake
Melt butter in small frying pan. Add apples. Sprinkle with sugar and cinnamon. Slowly cook over low heat, stirring occasionally until slices are glazed and tender. Spoon into center of baked pancake.

From: Colorado Cache

Butter-Honey Fried Chicken

1 frying chicken, cut up
1 cup flour
2 tsp salt
1/4 tsp pepper
2 tsp paprika
3/4 cup butter
1/4 cup honey
1/4 cup lemon juice

Dip chicken pieces in mixture of flour, salt, pepper, paprika. Melt 1/2 cup butter in shallow baking pan in 375 degree oven. Remove pan from oven. Arrange chicken in a single layer in pan, turning to coat with butter. Bake skin side down 30 min. Turn chicken. Pour honey-butter sauce (melt 1/4 cup butter in saucepan, add honey, lemon juice) over chicken. Bake 30 min. more until fork is tender. Spoon sauce over chicken last 15 min. of baking.

Potato Salad Dressing

1 c. vinegar
1c. sugar
dash of salt
2 Tbsp. corn starch
1 Tbsp. dry mustard
2 Tbsp. cold water
3 eggs
1 Tbsp butter

In a small saucepan, bring vinegar, sugar, and salt to boil. Meanwhile, in another bowl, whisk together the cornstarch, mustard, adn water. When cornstarch is dissolved, add the eggs and beat well. Whisk a small amount of the boiling vinegar mixture into the eggs (to temper) then pour it all back into the saucepan. Continue cooking and stirring until thick and bubbly. Remove from heat and whisk in th ebutter. Pour into a bowl and press plastic wrap on the surface. refrigerate until cool. Mix half and half with mayonnaise for potato salad.

For my salad, I boil red potatoes until tender, let them cool, then dice them. Add crumbled cooked bacon, diced hard-boiled eggs, and chopped parsley. Add salad dressing then stir and chill.

From Amy H. 6-21-09

ChocolateTofu Pudding

1 Cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk
1 tablespoon vanilla extract

Melt the chocolate with water in a heavy saucepan or double broiler.

In an electric blender or food processor, combine tofu with the melted choclate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve.

Orange Sweet Potatoes

6 medium sweet potatoes
1 cup orange juice
1 1/2 t. orange rind (grated)
1 T. cornstarch
3T. melted butter
1/3 cup Brown sugar
1/3 cup Granulated sugar

Cook potatoes in jackets until tender. Combine remaining ingredients. Cook. Stir until thickened. Arrange potatoes, cut, in baking dish; pour sauce over them, Cover and bake for 20 min, uncover and bake 15 min. longer