strawberries

A Dutch Baby or the Puffy Pancake for Breakfast

A Dutch Baby (Puffy Pancake or the Hootanany) is my son’s favorite kind of pancake for breakfast. He even makes them on his own at 11 now. This custard-based oven pancake is simple to make and looks fantastic coming out of the oven. We often top the pancake with fresh fruit like bananas, strawberries or chocolate syrup with nuts.  You can add any topping you like because the pancake has a light flavor and is firm but not crispy even when browned on the edges.

 

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A Fresh Dutch Baby out of the oven ready to top. 

 

This simple yet yummy pastry serves 4 and takes 20 mins in the oven at 450 deg.

3 large eggs

1/2 cup milk

1/2 cup flour

3 Tbsp sugar

1/2 tsp salt

1/2 tsp vanilla

1 Tbsp melted butter

1 heavy spray of cooking spray

Toppings: Berries, chocolate syrup, nuts, powdered sugar, shredded cheese, cooked apples, peanut butter or anything.

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In a mixing bowl combine eggs, flour, milk, sugar, vanilla, and salt. blend until smooth. While mixing batter preheat oven to 450 and prepare a deep-dish pie pan or cast-iron skillet. Spray pie pan with cooking spray and put one teaspoon of butter in the pan. Heat in microwave for 35 seconds until butter is melted. Swirl the butter around the bottom of the pan and then pour in pancake batter. Place the pie pan in a hot oven and bake 20 minutes. Do not open the oven during cooking. Dutch Baby will grow up the sides of the pan and turn a rich golden brown. Let cool slightly before adding toppings or cutting to serve. The texture of the cooked pancake is like a flan or custard, soft, flexible and the edges are foldable even when dark brown.  They will fall slightly while cooling due to the air in the eggs. If you want to serve the pancake as a dessert at the table, top with filling and then cut after showing off the beauty of the rolled edges. For a county style breakfast cut and serve then top with fruit and syrup.

I actually learned how to make this pancake in Junior High school home-economics class when school was still teaching life skills and have loved it for over 35 years, just changing what I top it with.

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Categories: breakfast food, cakes and family deserts, Chocolate, country cooking, eggs, pancakes, strawberries, Valintines | Tags: , , , , , , , | 2 Comments

Easy Homemade Strawberry Jam

Making homemade jellies and jams is one of my favorite thing to do when fresh fruit comes into season. Strawberries wild and cultivated are in season here and I just could not resist a large sale that featured strawberries at a local market. Strawberry Jam is one of the easiest jams to make and is almost fool-proof.

Homemade strawberry jam

Homemade strawberry jam

I would love to have a strawberry bed in the near future but for now I have bought mine. So in about 1 hour 30 minutes, I made enough jam to feed my family for the rest of the year. The total cost for making Strawberry Jam was about 8$ compared to 17$ dollars if you pay 3 dollars a jar for store-bought Jam.I am hoping that next time I can drop the cost to 3$ dollars when I can raise my own berries.

Ingredients :

Following the Ball Blue Book canning guide you will need 2 quarts or 8 cups crushed clean fresh strawberries. I bought 5 pounds of strawberries and used about 3 pounds to get 8 cups of crushed strawberries. 7 cups of sugar, 1/4 cup lemon juice and 6 Tablespoons Ball Classic Pectin. This is one whole jar of powdered pectin. 1 to 2 tablespoons butter if needed to reduce foaming.

Supplies:

You will need 8 half pint jars ( we call them jelly jars) with lids and rings I always get two extra ready also. A boiling water canner with enough boiling water to cover the tops of you jars with 1 to 2 inches of water.You will need a potato masher to make the crushed fruit, a jar lifter, funnel and a ladle. One large dutch oven or stock pot for cooking the jam in. I like to wear rubber gloves to protect my hands from the boiling hot jam but you can skip it if you are careful.

After washing jars lids and rings, sterilize the jars either in the microwave or in the boiling water of the canner. I boil my lids and rings separately in a small sauce pan that I keep very hot until ready to us. Remove from sterile jars from canner or microwave and place on a towel to cool and dry.

ready to crush 2 cups of strawberries at a time in dutch oven

ready to crush 2 cups of strawberries at a time in dutch oven

In large stock pot add the 2 quarts of smashed berries, lemon juice and classic pectin mix together well. Bring to a boil, stirring to keep from scorching. Add sugar to pot and stir until sugar dissolved. Return to a rolling boil, one that will not stop when stirred.  Boil one minute stirring constantly. Remove from heat add one teaspoon of butter if jam is foamy on top. Mix in well and skim top of Jam to remove foamy skin. Ladle hot jam into clean jars leaving about 1/4 of inch of headspace.Be careful to not to burn yourself on hot syrup. Clean top rim of jar to remove any leftover fruit or juice adding lid and adjust ring. Process 10 minutes in boiling water canner. Remove from hot water and let completely cool check rings and tighten if needed and store for up to one year.

8 cups mashed strawberries, lemon juice, pectin ready to boil

8 cups mashed strawberries, lemon juice, pectin and sugar ready to return to a boil

jars loaded into canner to process 10 minutes.. no pressure needed

Jars loaded into canner to process 10 minutes. No pressure needed.

In the end I finished the morning with 9 half pint jars of jam and still had a few strawberries left over for strawberry rhubarb jam also. I grow rhubarb so I made a small batch of Jam with the leftover berries and three stalks of rhubarb.They all tasted great and will keep us thinking of summer all winter long.

Ball Classic Pectin

Ball Classic Pectin

 

Categories: canning, country cooking, strawberries | Tags: , , , , , | 7 Comments

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