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Updating the website and having some issues. In the meantime here’s a photo of our delicious breakfast. Gluten-free pancakes with maple syrup. I added cinnamon and bananas to mine. (Boys weren’t interested.) I made them with buckwheat, sorghum, and brown rice … Continue reading
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Fritatta- a perfect dish for breakfast or lunch… Or dinner for that matter. This one I made with baby potatoes, goat cheese, bacon, scallions, tomatoes, and arugula. Just whisk 1/4 cup of milk with 6 eggs, salt and pepper. Pour … Continue reading
A friend posted a photo of a Dutch Baby on her Facebook page. I thought… that looks so good; I must make one! So I did! But hers was without apples, I decided to make mine with apples. 
It made reminded of growing up with a friend’s father making Hungarian Apple Pancakes (Palacsintas), which are more like crepes than this style of baked pancake. These were described in some places as a cross between custard and Yorkshire pudding.
German Apple Pancake/Apple Dutch Baby
4 eggs
1/2 cup flour
1/2 cup sugar (divided)
1/4 tsp salt
1 cup milk
1 tsp vanilla
1/3 cup unsalted butter (divided)
1/4 tsp ground nutmeg (divided)
1/2 tsp cinnamon
2 sm/med apples, peeled & sliced
Confectioners sugar
In a bowl mix the flour, 1 tsp sugar and salt. Mix in eggs one at a time then slowly add milk, whisking often. Add vanilla, 3 Tbsp melted butter and 1/8 tsp nutmeg. Set aside for at least 30 minutes.
Preheat oven to 425F. Mix cinnamon, remaining nutmeg, sugar and toss in apples making sure they’re well coated with mixture. On med-high heat, melt 3-4 Tbsp butter in 10-12 in ovenproof fry pan coating sides. Pour apple, sugar mixture into pan (with spatula scrape in any remaining in bowl). Saute for a couple of minutes and add remaining butter. Cook until bubbling. Pour egg/flour batter over eggs and place in oven.
Bake for 15 minutes then reduce heat to 375F. Bake for another 12 minutes. 
Unstick any part and slide onto large plate. Dust with confectioners sugar. Slice and serve.
My eldest son, my mother and a family friend from New Zealand enjoyed it immensely. The youngest 2 boys liked it but only without the apples. I’ll make this one again!
My recipe was adapted from one by Mollie_Cole found on allrecipes.com
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Roasted Banana Crepes! Took the idea of roasting the bananas a step further… breakfast. Put roasted, mashed banana in crepe batter and rolled with fresh whipped cream and topped with maple syrup! Yum!
The other day I was reading my friend’s fabulous baking blog which showcases her amazing gift with such beautifully photographed details. She said she started it because my blog had inspired her. She wrote about making rhubarb ginger jam which in turn inspired me to go to the fridge and finally use that rhubarb I had bought at a local farm. I made a strawberry rhubarb compote because I didn’t have enough of either to make a pie. It is so easy to make and takes as much time to cook as it does to chop. I don’t have any jars for jam so didn’t even consider it.
Strawberry Rhubarb Compote
Just chop one large stalk of rhubarb into 1/2 inch pieces and heat over med-high heat with water and sugar for several minutes, add strawberries (about 1/2 inch pieces) and lemon juice. Stirring constantly simmer for couple of minutes until soft. You want the strawberries to retain their color. Take off heat and cool. Perfect stirred into yogurt or over vanilla ice cream. My eldest son would eat a whole bowl of just it alone, if allowed.
Amanda had made strawberry scones to serve with her rhubarb-ginger jam. It brought back memories of scones. Like my first trip to Wanaka, New Zealand when I was 16. I had asked, looking up at a menu in the maze snack shop, “What’s a scone?” (I pronounced like you would “cone” in a thick American accent). My friends thought it was hysterical because there they pronounce it “scon” (as in “gone”). Well, however you say it, I have enjoyed scones ever since, but I’ve never made myself. Eating some in Devonshire with real clotted cream and fresh jam is another stand-out memory.
Anyway, Amanda is such a fabulous baker, she even sells her delicious and beautifully decorated cakes and cookies now, and I was thinking what a treat it would be to eat her scone with her jam. I dished out my strawberry-rhubarb compote, a poor substitute, but delicious anyway. I had just put some on vanilla yogurt when the doorbell rang, which I answered it, bowl in hand. It was Amanda with a jar of her jam! What a great surprise and nice treat! And without as much as a “hello”, I just handed her the yogurt/compote for her to eat.
I wanted to taste the jam in similar manner as she wrote about. So, the following day, I used her scone recipe, but made some with strawberries and some with blueberries. Since the strawberries were fresh, those scones tasted best. My scones didn’t look quite as scrumptious as hers, probably because I don’t have anything near the baking talent that she does, but they were yummy. My children loved them! Funny how full circle it had come. We’d inspired each other to do something we may have previously felt was daunting, but not that difficult once we began.
© 2010 mykidsreallyeatthis.com
