Tag Archives: recipe

Hash and Egg Bake Casserole

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , ,

Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.

Hash and Egg Casserole

This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to.  We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites.  This was definitely it.  Along with it we served a fruit cup and corn muffins.  Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.

As a time saver I usually make this up the evening before so it’s ready to bake in the morning.  Cover with plastic wrap and refrigerate.  Sprinkle on the crumb and cheese mixture just before baking.

HASH AND EGG BAKE CASSEROLE

SERVINGS:  6 large wedges or 8 medium size wedges

INGREDIENTS

  • 1 can corned beef hash, or 2 cups homemade hash
  • 4 eggs
  • 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
  • 3/4 cup salsa,  mild or hot, your choice
  • 1/2 small onion, finely minced
  • 1/4 cup green pepper, finely chopped
  • 2 Tablespoons fine dry bread crumbs

1.  Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good.  Preheat oven to 375 degrees.

2.  In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.

3.  In another bowl, mix hash with 3/4 cup of the egg mixture.

4.  Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.

5.  Pour the remaining egg mixture in the center.  If baking later, cover with plastic wrap and refrigerate at this point.

6.  Mix the bread crumbs with the reserved  2 Tablespoons cheese, and sprinkle over the top.

7.  Bake for 35 – 40 minutes till browned and tests done in the center.

To serve, cut in wedges and plate with sliced tomato and avocado.

SOURCE:  A Carolyn Original

Stuffed Cubanelle Peppers, Italian Style

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,

Stuffed Cubanelle Peppers and Rigatoni

One day about a year or so ago I was watching Lidia’s Kitchen on Public Television, and on that day she made several dishes all featuring cubanelle peppers.  One of those dishes was the stuffed peppers I have for you here.  Although I did not take notes as I watched I remembered basically what she did.  I must point out that this is my adaptation of her recipe since I did not get exact amounts of ingredients.  Given the fact that these peppers are readily available at this time of year, I tend to make this when they are abundant.

Cubanelle peppers, also known as Italian frying peppers, are not what you usually think of when you want to make stuffed peppers.  Usually the bell pepper is what comes to mind.  In a previous post I presented my recipe for Homestyle Stuffed Peppers, using bell peppers,and promised then that I would tell you of my other recipe for stuffed peppers.  So this is it.  I like these particularly well because the skins are very thin, and the flesh surprisingly meaty.;  they also bake in their sauce in about 90 minutes. I like to serve them with a pasta; one shaped to hold the sauce well.  In this case I used a ribbed rigatoni.  A tossed salad completed the meal.  Oh, yes, a glass of red wine, too.

INGREDIENTS 

SERVINGS:   6

INGREDIENTS

  • 6 nicely shaped cubanelle peppers, seeds and ribs removed (do not choose peppers that are bent and gnarly )
  • 1 pound bulk Italian sausage, mild, or hot;  your preference
  • 1/2 pound ground beef
  • 1 egg
  • 1 small onion, finely diced
  • 1 clove garlic, finely diced
  • 1/4 cup seasoned fine bread crumbs
  • salt and pepper
  • 1 large jar prepared spaghetti sauce or home made marinara sauce

DIRECTIONS

Preheat oven to 350 degrees.

1.  Prepare the peppers:  cut off tops, remove bulk of seeds and carefully remove the ribs with your fingers, taking care not to crack or break the pepper.  In the bottom of each pepper, cut a small hole.  This lets the meat juices escape and the sauce to enter.

2.  Prepare the meat filling:  In a large bowl, combine the sausage, ground beef, egg,bread crumbs, minced onion and garlic.  Sprinkle with salt and pepper to taste.

3.  Using a tablespoon, put meat filling into the peppers, pushing down gently with the spoon or tapping the pepper gently on the counter .  Take care not to pack the meat too tightly.  It needs room to expand so the filling will be  tender.  If you have meat filling left over after stuffing the peppers, form it into small meat balls.  These can be tucked in around the peppers.

4.  Spray a baking dish with non-stick spray; one that is large enough to hold the peppers and the sauce.  Pour enough sauce in the dish to cover the bottom.  Lay the stuffed peppers on the sauce (and any meatballs).

    

Pour the remaining sauce over all.

5.  Cover with foil and bake at 350 degrees for 1 hour and 1/2.

The smell of these cooking is so wonderful it will make you hungry.  In the last half hour of cooking time, boil water and cook pasta.

Serve with the sauce spooned over the pasta with grated Parmesano-Reggiano cheese on top.

SOURCE:   adapted from a recipe by Lidia Bastianich

Zucchini Crab Cakes

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,

Zucchini Crab Cakes

I was introduced to crab cakes on my first trip to the Chesapeake Bay area, and I have loved them ever since.  The trouble is I don’t find fresh crab meat very often in my local market and even though crab cakes can be made with canned crab meat I prefer fresh—the pieces of crab are bigger.

I asked my husband to stop at a shoreline fish market to purchase some lobster one day after work, and he did;  but he also brought home two large crab legs with the request that I make crab cakes.    I promised him I would if he would crack them and extract the meat.  HA! (The cook has to protect her hands.)

OK, now the search begins.  What recipe should I use?  Things I considered in the search:  we don’t like red or green pepper in our crab cakes, so eliminate any recipes with those in it. The mixture is flaky and hard to hold together, so I wanted something with moisture to help bind it together.  Yeah, eggs do that, but wait, here’s one that uses zucchini as part of the mixture. Wow, moisture, binding power, and a vegetable to take the place of peppers.  This is it!  Usually I can read a recipe and know if it will work and taste good.  My instincts didn’t fail me on this one.

ZUCCHINI CRAB CAKES

SERVINGS:   makes 8 crab cakes.

INGREDIENTS

  • 2-3 teaspoons cooking oil
  • 1 cup coarsely shredded zucchini
  • 1/4 cup thinly sliced green onions
  • 1 egg beaten
  • 1/2 cup seasoned fine dry bread crumbs
  • 1 Tablespoon Dijon-style mustard
  • 1/2 teaspoon dried thyme
  • 1/4 -1/8 teaspoon ground red pepper (optional)
  • 8 ounces fresh cooked crabmeat (about 1 1/2 cups)  Purchase about 1 1/4 pounds crab legs to get 8 ounces of meat. Canned crab meat works, too.
  • cooking spray

DIRECTIONS

1.  In a large skillet heat 2 teaspoons cooking oil.  Cook and stir the zucchini and green onions about 3 minutes or until tender and the liquid is evaporated.  Cool slightly.

2.  In a large mixing bowl combine the beaten egg, bread crumbs, mustard, thyme, and, if desired, the red pepper.  Add the zucchini mixture and crabmeat; mix well.

3.  Using a 1/4 cup measure for each crab cake, scoop out and shape into 8 patties about 1/2 inch thick.  Spray each patty with cooking spray.

4.  Using the large skillet previously used lightly spray it with cooking spray, and reheat it.  Place the crab cakes sprayed side down in the pan, and cook for about 3 minutes.  Spray the uncooked sides and turn over.  Cook another 2-3 minutes till nicely browned and crisp.

These were really good.  I served them with another vegetable (broccoli ) and a salad consisting of roast golden beets, yellow cherry tomatoes, and baby greens with feta cheese.

SOURCE:   Savory Shellfish Recipes of the Shore

Maple-Soy Chicken Thighs

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,

I don’t know of a food more universally well-liked or commonly eaten than chicken.  We certainly eat it quite often.  For that reason I feel the need to have a large variety of recipes featuring chicken.  Whenever a new one comes along that looks interesting I try it out.  The recipe in todays’s post is a new one for me that I took for a walk around the kitchen this weekend.  It turned out quite well, and was tender and tasty.

Maple-Soy Chicken Thighs

The preparation of this dish is simple:  mix up the marinade ingredients in a plastic zip-lock bag,  add in the chicken pieces,  marinate for at least an hour, then oven bake or cook on the grill. The marinade provides a nice flavor of maple mixed with the typical asian ingredients of  soy sauce,  fresh ginger, and sesame oil. A little crushed red pepper flakes gives it some “punch”.  This recipe will be a keeper in my file for chicken dishes.

MAPLE-SOY CHICKEN THIGHS

SERVINGS:   4

INGREDIENTS

  • 1/2  cup maple syrup
  • 1/4 cup orange juice
  • 2 Tablespoons lower-sodium soy sauce
  • 1 Tablespoon peeled, grated, fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 8 bone-in chicken thighs ( I had a package of mixed drumsticks and thighs )
  • 1/2 teaspoon salt
  • 2 Tablespoons sliced green onions

1.  Combine first   7 ingredients in a small bowl, stirring with a whisk.  Place in a large zip-top plastic bag.  Add chicken thighs to the bag and seal.  Marinate in refrigerator  at least 1 hour.

2.  Preheat oven to 375 degrees or prepare grill.

3.  Remove chicken from bag, reserving marinade.  Place marinade in  a small sauce pan over medium heat;  Bring to a boil.  Cook until marinade reduces to 1/4 cup (about 5 minutes).  Arrange chicken in a single layer on a foil-lined  baking sheet,  or place on grill.  Baste with the maple mixture,  sprinkle evenly with salt.  Bake chicken at 375 degrees for 20 minutes.  Turn pieces over, baste again and continue cooking for another 15 minutes or until chicken is done.  Same procedure for cooking on a grill.  Before serving, sprinkle with green onions.

To complete this meal I served fresh green beans and couscous, adding some orange sections and sliced almonds to the couscous.   This, along with a glass of our favorite chardonnay, was a most enjoyable dinner in deed.  To finish it off in grand style we had home-made peach ice-cream.   Dee-lish!  I’ll be telling you about that tomorrow.

SOURCE:  Eating Well

Brown Butter White Chocolate Pretzel Blondies

Posted by deliciousonadollar in Bars and Cookies and tagged with , , , , , , , ,

Brown Butter Blondies with White Chocolate M & M’s and Pretzels

I do believe I’m becoming a convert to blondies.  I used to think they were sort of second-rate to “real” brownies.  But since early Spring when I first started writing this blog,  I’ve found three recipes for blondies, all of which appealed to me enough to want to make them.

I’ve been saving this recipe since late winter/early spring when it was featured for Easter using pastel colored M & M’s.  My thought at the time was that it could easily be adapted to any time of year just by changing the M & M’s.  So this past week, when I saw white chocolate M & M’s on display for Halloween I grabbed them and thought “now is the time to try that recipe”.

These squares are so easy and quick to make– mixed by hand, no need to get out your mixer–and so pretty to serve with the colorful M & M’s.  They taste a little salty from the pretzels, have crunch from the  pretzels and candy, and the browned butter provides a nutty background flavor to all of it.   My only concern about these bars is related to the salt content.  Unsalted butter is not specified but I would recommend it, since the pretzels add salt and the recipe calls for 1/2 teaspoon of salt.  If you use salted butter, cut back the added salt to 1/4 teaspoon, since browning the butter adds to its saltiness.

BROWN BUTTER WHITE CHOCOLATE PRETZEL BLONDIES

SERVINGS:   24 squares

INGREDIENTS

  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, browned and cooled
  • 1 1/2 cup brown sugar, tightly packed
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1 cup pretzels, crushed
  • 1 cup white chocolate M & M’s ( or white chocolate chips)

Browned Butter

1.  Begin by browning your butter.  Use a light colored pan rather than one with a dark interior, so you can see the color change in the butter.  Allow the butter to melt over low heat,  once melted raise heat to medium and let butter cook, watching it all the while for a color change to golden brown.  This can take from 2-3 minutes, but it will happen quickly.  Remove from the heat at that point, otherwise it will burn.  Allow to cool.

2.  Crush the pretzels:  Place in a zip-lock bag and crush with a rolling pin or meat mallet.  They will be a variety of sizes. Break some of the larger pieces with your hands.  Large pretzel pieces will make it difficult to cut the squares, but you don’t want them to be all crumbs either.

3.  Preheat oven to 350 degrees.  Line a 13″ x 9″ pan with foil, and spray the foil with non-stick spray.

4.  In a medium bowl whisk together all the dry ingredients.

5.  In a large bowl, mix butter with brown sugar, stirring until all the sugar is saturated with the butter.  Add eggs and vanilla, stir to combine well.

6.  Fold in dry ingredients using a spatula.  Don’t overmix.

7.  Add in pretzels and white chocolate M & M’s and stir to distribute.

8.  Transfer to prepared pan and bake for 22-25 minutes.  The top will be shiny and somewhat crackled.  A toothpick should test clean.  Remove from oven and cool on rack.

Ready for the Oven.

Out of the Oven.

     

SOURCE:   Cook’s Illustrated New Best Recipes

Corn Pancakes With Lemon Chive Cream

Posted by deliciousonadollar in Breakfast, Brunch, Quick Meals and tagged with , , , , , , , ,

I think I was meant to live in a place where the weather is warm all year long.  I just love summer;  the sunshine, being outdoors, wearing summertime clothing, and especially the gardens and fresh produce to eat.  That’s why I go kicking and screaming into Fall, hanging onto the last remnants of summer.

One of the foods I particularly enjoy is fresh corn.  Mostly we eat it on the cob either steamed or grilled and slathered with butter.  As the season begins to wind down, however,  I begin to cut the kernels from the cobs and freeze them so I can continue to enjoy the corn later on in other ways.  This recipe is one which uses kernels of corn in a non-traditional way:  in creamy pancakes.

Since the amount of corn in these is substantial, and the pancakes are quite filling, they can stand in for a meal by adding some meat such as ham or sausage.  I like to make these for a Sunday night supper after a busy day outside.

CORN PANCAKES WITH LEMON-CHIVE CREAM

SERVINGS:   6

INGREDIENTS

  • 1/4 cup light sour cream
  • 2 Tablespoons chopped fresh chives
  • 1 teaspoon grated fresh lemon rind
  • 1/2 cup flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 1/4 cups fresh corn kernels, divided (about 3 ears)
  • 2/3 cup low-fat buttermilk
  • 3 Tablespoons butter, melted
  • 1 large egg

DIRECTIONS

1.  Combine first 3 ingredients in a small bowl and chill.

2.  Combine flour and next 5 ingredients – through pepper- in a medium bowl.

3.  Combine 1 cup corn kernels, buttermilk, butter, and egg in a blender; process until coarsely pureed.  Add pureed corn mixture to flour mixture, stirring until just combined.  Fold in remaining 1/4 cup corn.

4.  Pour about 2 Tablespoons batter per pancake onto a hot nonstick griddle or large skillet.  Cook 3 minutes or until tops are covered with bubbles and edges look cooked.  Carefully turn over; cook another 3 minutes or until bottoms are lightly browned.

Keep pancakes warm in a low oven while you finish cooking all of them.  Serve with the chive cream to dollop on top.

Corn Pancakes Hot off the Griddle with Lemon Chive Cream.

SOURCE:  Cooking Light,  August, 2012

Chicken Tostadas and Avocado Salsa

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , , , , ,

Chicken Tostadas and Avocado Salsa

Occasionally when I’m out for the day and I know I won’t have much time to prepare a full meal I’ll pick up a Rotisserie Chicken at my local market.   I’ll add a vegetable and a salad and dinner’s ready.  But what happens to the chicken that wasn’t eaten at that meal?  Usually I make chicken salad  with it for lunches.  But last week when I was confronted with this situation, I wanted to do something different; I was tired of chicken salad.  Luckily for me I came across this recipe for Chicken Tostadas and Avocado Salsa that calls for two cups of shredded rotisserie chicken.  With a few additional ingredients that you probably already have on hand, this goes together quickly, and is fun to eat.

My husband and I were comfortable eating this whole recipe.  Unless you are serving children, just one of these is not enough.  They are a little messy to eat, but the flavor is sooo  good.   I’m sure any substitutions you might make would not detract from the enjoyment of eating these.

INGREDIENTS

SERVES 4

  • 3 Tablespoons fresh lime juice ( juice of 1 lime)
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup chopped tomatoes (remove as many seeds as possible)
  • 1/2 cup chopped onion or scallions
  • 1 Tablespoon chopped cilantro
  • 1 avocado, peeled and diced
  • 1 Tablespoon olive oil, divided
  • 4 ( 6-inch ) flour tortillas
  • 2 cups shredded green lettuce
  • 1 ( 15 ounce ) can black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • 1/4 cup crumbled queso fresco, or other favorite cheese

DIRECTIONS

1.  Combine the first 5 ingredients in a medium bowl, stirring with a whisk.  Add the tomato, onion, cilantro and avocado;  toss gently to coat.

2.  Heat a large cast-iron or nonstick skillet over medium heat.  Add 3/4 teaspoon oil to pan; swirl to coat.  Add 1 tortilla to pan; cook 1 minute on each side or until browned.  Repeat this 3 more times with remaining 2 1/4 teaspoons oil and tortillas.

3.  To serve:  place 1 tortilla on each of 4 plates.  Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese

SOURCE:    Cooking Light Magazine

Toad-in-the-Hole

Posted by deliciousonadollar in Breakfast and tagged with , , , , , , ,

This is an unusual title for a cute idea for breakfast.  When my children were young, I used to make these for them and they liked them and thought they were fun to eat.  What it consists of is an egg cooked in a hole in a piece of toast.

Toad-in-the-Hole with Bacon

How it became named “Toad in the Hole” I don’t know but that’s what we always called this form of egg and toast.   I decided to make one for myself, so I could photograph it, and I must say I really enjoyed it.  Try this out on your children and see if they agree.  Maybe you’ll like it too.

WHAT TO GET READY:

  • spreadable butter
  • 4 slices multi-grain bread, lightly toasted
  • 4 eggs
  • salt and pepper
  • grated cheese, optional

WHAT TO DO:

1.  Cut a hole in the center of each slice of toast using a 3-inch cookie cutter, biscuit cutter, or even a glass will do.

2.  Butter both sides of the toast, including the circle you cut out.

3.  Arrange bread slices on a hot griddle, large skillet or other pan big enough.  Crack one egg into each hole.  Sprinkle each egg with salt and pepper.  Add the circle cutouts to the pan to brown and crisp each side.

4.  Keep heat at medium and cook until egg whites are firm.  At end of cooking sprinkle with grated cheese if using and plate up each toast slice with it’s “hat” perched over the egg.  Serve with bacon or other breakfast meat.

SERVINGS:  4

Slow Cooked Braised Beef Short Ribs

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , ,

It doesn’t matter what season it is, I make frequent use of my crockpot, especially if I will be away most of the day.  I love to come home to the smell of something wonderful cooking.  Today I cooked beef  short ribs.

Braised Beef Short Ribs

Short-ribs are usually quite pricy at the market so we don’t have them very often, but this past week there was a special “truckload of beef” sale going on so I purchased some.  I have in my files several recipes for braised beef short-ribs, but for every one I was missing some key ingredient.  So I fused together two different recipes and come up with this one.  They came out very well;  finger-lickin good and falling off the bone, with a nice gravy that I thickened with some of the seasoned flour I used to brown the ribs initially.  I served this together with a mushroom risotto, and a medley of fresh garden vegetables.    This is how I made the ribs.

BRAISED BEEF SHORT RIBS IN THE CROCK POT

SERVES:    4

INGREDIENTS

  • about 4 pounds beef short ribs,  4-6 pieces
  • 1/4 cup flour
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon allspice
  • non-stick cooking spray
  • 2 teaspoons vegetable oil
  • 1 jar prepared Beef Gravy with Mushrooms (such as Heinz)
  • 1 package dry onion soup mix (such as Lipton)

PREPARATION

1.  Spray crock pot liner with non-stick cooking spray

2.  In a shallow bowl, mix together the flour, smoked paprika, and allspice.  Dredge the ribs in the flour mixture to coat.  Shake off excess flour.

3.  In a large skillet, heat the vegetable oil to hot, brown the ribs on all sides, in batches if needed.

4.  Place a few ribs in the bottom of the crock pot .  Pour some of the gravy over them and sprinkle with some of the soup mix.  Repeat with the remaining ribs, gravy, and soup mix.

5.  Cook on LOW for 6-7 hours, or on HIGH for 3 1/2 – 4 hours.

6.  To serve:  Remove the ribs to a serving dish and keep warm.  Make a roux out of 2 Tablespoons butter and 2 Tablespoon flour (use any seasoned flour left from dredging the ribs).   Turn the crock pot up to HIGH so that the gravy simmers,  add the roux and stir to combine so the gravy thickens slightly.  Pour over the ribs and serve with noodles, mashed potatoes, or rice.

SOURCE:   A CAROLYN ORIGINAL

OOOOOH, Baby!

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , , ,

Dutch Baby Pancake with Plum Compote

Ooooooh,Baby, oh,baby!  Dutch Baby, that is.  A puffy, soufflé -like pancake for breakfast, brunch, or anytime at all.  The one I made for a treat recently had my fave fruit in the batter, (peaches) and a stone fruit (plums) compote to spoon on top when served.  This is so fun to make.  I love the way it puffs up in the oven, and then immediately starts to deflate when you take it out.  That’s what its supposed to do–forming a depression in the center that you can fill with all kinds of good things.  Like fruits, jam, syrup, or even sautéed vegetables if serving it as a lunch or dinner entree.

The title given to the recipe I used is Peach Dutch Baby Pancake with Cherry Compote.  I didn’t have, nor could I find, any cherries, so I substituted plums.  A little tart and a little sweet, beautiful pink color,  they worked for me and tasted wonderful.  It occurred to me after tasting it that this compote would make a good topping for ice-cream also.

COMPOTE

  • 1/4 cup honey
  • 2  3-inch strips lemon peel
  • 1 Tablespoon fresh lemon juice
  • 2 cups fresh or frozen (thawed) cherries (about 1 lb.), stemmed, pitted, halved
  • or substitute an equal amount of another stone fruit, such as plums, nectarines, peaches, apricots

1.  Bring honey, lemon peel and lemon juice plus 1/2 cup water to a boil in a small heavy saucepan.

2.  Add fruit and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes.

3.  Transfer compote to a medium bowl and chill.

4.  To make ahead:  Compote can be made 1 day ahead.  Cover and chill,  Remove lemon peel just before serving.

PANCAKE

  • 4 Tablespoons, ( 1/2 stick ) butter, divided
  • 4 large eggs
  • 3/4 cup flour
  • 3/4 cup whole milk
  • 3 Tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2  peaches, halved, pitted, cut in to 1/4″-thick wedges
  • powdered sugar for dusting

1.  Preheat oven to 425 degrees.  Melt 2 Tablespoons butter in a small saucepan or in the microwave;  pour into a blender container.  Add eggs, flour, milk, 1 Tablespoon sugar, vanilla, and salt. Blend batter till smooth;  leave in the blender and set aside.

2.  Heat a 12-inch cast-iron ( or other oven-proof) skillet over medium heat.  Add remaining 2 Tablespoons butter and remaining 2 Tablespoons sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes.

Add peaches to skillet; increase heat to medium-high and cook until softened, about 2 minutes.

3.  Briefly reblend pancake batter.  Pour evenly over peaches and transfer to oven.

4.  Bake pancake until puffed and golden brown all over, 17-20 minutes.

It will deflate as soon as it’s removed from the oven. Dust pancake with powdered sugar and serve immediately.  Serve with compote alongside.

Dutch Baby Pancake with Plum Compote

SOURCE:    Bon Appetit,  August, 2012