German Pancakes

This is one of our favorites for breakfast on weekends. On menus they will also be called a Dutch Baby. My mom always made these for us and they are always so good and not too heavy for a breakfast option. You can make them in either a cast iron/oven proof skillet or in pie plates. Jake and I like them a little softer and less crispy on the bottom and edges so I use pie plates. Either way is very good and whatever is more convenient works just as well.

German Pancakes

• 2 Tbs butter
• 3 eggs
• 1 Tbs sugar
• 1/2 tsp salt
• 3/4 c milk
• 3/4 c flour
• Lemon and powdered sugar for garnish

Preheat the oven to 425 degrees. In your 2 pans or pie pates place a tablespoon of butter in each and place in the hot oven until melted and starting to brown. While the pans are in the oven take a medium mixing bowl and beat the eggs, salt and sugar until fluffy. Alternating wet and dry add in the milk and flour to the eggs in 3 additions each. Mix thoroughly until combined. Once the butter is ready take the pans out of the oven and swirl the butter around the pans to coat all surfaces. Pour 1/2 of the batter in each of the pans while still hot and then put directly into the oven. Bake about 15 minutes until browned on the edges and pancake is set. serve with lemon juice and powdered sugar. Mom would sometimes serve them with your favorite jam or fruit dressed with sugar and cinnamon.

Enjoy!

Lemon Sables

I made the Lemon Sables for this week on Friday Baking with Not Quite June Cleaver. They were good and taste yummy with a hot cup of tea. I do like something lemony and these hit the spot!

Caramel Apple Pecan Pie

This is actually a recipe from last week on Friday Baking with Not Quite June Cleaver . I had to try it since I couldn't during the time frame and I had the ingredients and everything. I have kind of been out of my routine the last week or so but I am getting back on track and thought this would start it up for me:) It is really good. Quite sweet and rich but was yummy with vanilla ice cream!

Cranberry Macadamia Cookies

This week for Friday Baking with Not Quite June Cleaver I made the Cranberry Macadamia Cookies.
I sliced them a but too big I think and would probably go half the size in the future but they tasted very good. My coworkers at worked enjoyed them. They were tasty with a nice cup of coffee mid morning.

Lemon Cordial

I make some kind of cordial each year and I have been wanting to make lemon for a while now and I tried it last year and it didn't turn out. This year I tweaked it a little and it worked perfectly and I am very excited! In the past I have made cherry, blackberry, loganberry, you name it but never have ventured out of that kind of category of fruits. They are fun in general to make and don't take a lot of work. You have to put it together and then 6 weeks later you have the finished product. I have heard some fun things with making spice flavored liqueurs and I may do that next. They don't steep near as long due to the strength of the spices so it will be more instant gratification but I thought I would post this to show.

They say you should use wax free lemons if you can. It doesn't meld correctly I guess if they are waxed. I was fortunate to get some lemons from a relative who has a tree for this batch. Thank you Valerie!

Lemon Cordial

You can use this formula for any fruit really the safer ones to try are a little sturdier like berries and cherries etc. Once you have it made it is great in Lemonade, on the rocks, in trifles, over ice cream the list goes on and on.

You need a clean lidded jar, it can be quart jars or larger. I find that it works faster and easier if you use large mouth quart jars.

In the bottom of your clean quart jar pour 1 c white sugar in the bottom.

Fill the jar the rest of the way with the fruit of your choice and leave a 1 inch head space.

Top with Vodka just until all of the fruit is submerged. You don't have to use a really expensive vodka, it will be flavored quite strongly with the fruit but I use a middle of the road brand.

Place the lid on tightly and put it somewhere to steep. I put it in my pantry. Turn the jar back and forth once a week until the sugar is completely dissolved. Normally takes 6-8 weeks. Don't shake the jar vigorously as you will combine too much sugar to the alcohol at once.

Once the sugar is dissolved strain out the fruit in a sieve and put it in clean jars or bottles. You can store it at room temp or in the fridge or freezer. It makes great Christmas gifts!

Fresh Apple Cake

I decided to go ahead and try the other recipe for Friday Baking with Not Quite June Cleaver. It is the Fresh Apple Cake. I modified it a bit by making it into muffins because I am a total muffin freak. It worked out okay, probably turns out better in a cake form but they were tasty and a bit gooey anyways. They taste a lot like the raw apple cake my grandmother used to make.

Chocolate Zucchini Cake

Chocolate Zucchini Cake

My stepmom Mary gave me this recipe years ago and it is one of my favorites. I entered it at the fair one year and it won best cake at the fair so it is proven for sure. It is really moist and fairly light and is a great way to use up the zucchini that is in surplus this time of year. Hope you enjoy it!

• 1/2 c margarine or butter
• 1 3/4 c sugar
• 1/2 c oil
• 2 eggs
• 1 tsp vanilla
• 1/2 c buttermilk
• 2 1/2 c flour
• 4 Tbs cocoa
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 2 c shredded zucchini
• 1/2 c chocolate chips
• 1/2 c chopped nuts

Preheat oven to 325 degrees. Cream margarine, oil, sugar, eggs, vanilla and buttermilk together until well blended. Sift the dry ingredients together and then mix into the wet ingredients on low speed. Stir in the zucchini until mixed in. Oil a 13X9 inch pan and pour the batter into the pan. Smooth out and sprinkle the nuts and chocolate chips over the top. Bake in the preheated oven for 45 minutes until a toothpick somes out clean.