DUTCH BABY's - The Mormon Way

I have been on a mission (Mormon pun), to find a dutch baby recipe that is a keeper. My partner Marc grew up on a farm in Idaho with 11 siblings, 11…Mormon family. Can you imagine having to cook for a dozen people every meal? No thanks. However, it brings me amazing tested recipes, which are more than comforting.

A cast iron skillet is ideal for this, but you can use another oven-safe skillet as well. If you don’t have a cast iron skillet, I highly recommend investing in one or two, or four. I use them for everything and they will outlive any other pan you have.

Recipe makes (1) dutch baby, I usually double it, because I am always cooking for more than 4.

Ingredients:

• 1 cup all-purpose flour

• 1 cup milk

• 1 teaspoons kosher salt

• 6 large eggs

• 6 tablespoons of butter

Preheat oven to 425° F with cast iron skillet inside. This is important step as it will allow for the soufflé like texture you will create.

Mix all ingredients except the butter, in a blender. Don’t waste your time doing this in a bowl. It’s just so easy to throw all in a blender. It also gives it nice whipped texture as well that will really ensure you get a nice fluffy baby.

Once oven is preheated, carefully take out the skillet and add butter. Make sure its melted and then slowly pour batter into pan. Place back in oven.

Bake 20 minutes, till puffy + golden.

Serve with syrup.

DILL & GOAT CHEESE MINI EGG FRITTATAS

These Dill & Goat Cheese Mini Frittatas are quick and easy to throw together, and reheat well for a quick breakfast any day of the week. I have been working on fine tuning some recipes for Fire Island, when things turn back to normal and I can enjoy brunch out here with others. This are a great do-ahead breakfast that will free you up in morning when you wake up hung-over, or just too tired to cook.

These are also SO easy to modify & customize. I happened to have fresh dill and goat cheese, but any combination of herbs, cheese, and cooked meat or veggies would work well here. These are a staple in our house and since they are done in muffin tins, you can feed the masses with little to no extra effort.

Ingredients (makes a dozen mini frittatas)

• 6 large eggs

• 1/4 cup milk

• 1/2 cup crumbed goat cheese

• 4 TBLS chopped fresh dill

• Salt & pepper to taste

Directions

Preheat oven to 400 degrees F.

1. Spray a 12-cup muffin tin with nonstick spray and set aside.

2. In a large bowl, whisk together eggs, milk, cheese, dill, salt and pepper.

3. Pour egg mixture into prepared muffin cups and fill 2/3 to 3/4 with egg mixture. Sometimes I make too much egg mixture and it just won't fit into tins, don't overfill.

4. Bake 20-25 minutes, they will rise a bunch and be golden brown. Cool in muffin tin for about 5 minutes, then remove and serve immediately, or transfer to a wire rack to finish cooling if you are going to refrigerate for later.

I ended up serving these ones on an English muffin with fresh bacon and mixed greens tossed with some lemon and white vinegar. Highly recommend adding a pop of freshness to your breakfast with some vinegar or citrus.

“WAFFLES OF INSANE GREATNESS”

The name says it all. The recipe is courtesy of an episode of $40 a day w/ Rachel Ray on Food Network. I remember watching this episode and drooling over these. I usually double the recipe since ya never know whose here for breakfast and I rather have more than less.

Ingredients:

• 3/4 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup whole milk or buttermilk

• 1/3 cup vegetable oil

• 1 egg

• 1 1/2 teaspoons sugar

• 3/4 teaspoon vanilla extract

• Butter and syrup, for serving

Directions

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.

Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes

Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles.

Serve immediately with butter and syrup.

THE ONLY WAY TO MAKE BACON (OVEN ROASTED)

This is the only way I cook bacon. I know I consume more bacon than the average person. I buy in bulk from Costco – can’t beat the deal…it’s like (5) lbs of bacon for under $10.00. I splurge sometimes for other bacons, but you can’t go wrong with Kirkland Brand, especially if you eat it as much as we do.

Ingredients:

• 1 lb Bacon

• Parchment Paper

• Rimmed Baking Sheet (This is a MUST)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.

2. Place a sheet of parchment paper on a sheet pan, cut to shape.

3. Lay bacon out on parchment lined RIMMED baking sheet.

4. Bake for 15 to 20 minutes until the bacon is really crispy.

5. Drain on paper towels and serve.

Oh yea and I also save all my bacon grease. I store it in a jar and keep in fridge…ya just never know when you are going to need to add some bacon grease to a meal. I like to sneak it in.

CRANBERRY-ORANGE BUTTERMILK SCONES

When I hear scone I think of the Queen of England or a tea party. As much as I love having imaginary tea party’s during my day, these scones are meant for the Queen. 

I was recently given a cookbook from my brother and cousin Anna, “A Taste of Wyoming.” It's surprisingly amazing. Who would of thought that Wyoming would be known for its food. Each page has something new and exciting and these scones are only the beginning. 

This recipe was graciously provided by the “Wildflower Inn” at Jackson Hole. I did some research and this Inn is famous in the area for their breakfast. They have an open floor plan so you can see the chef’s cooking and they are happy to share their tips and tricks with you.

Ingredients:

• 3 cups all purpose flour

• 1/3 cup sugar

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 3/4 cup firm butter, cut into small pieces

• 3/4 cup chopped fresh or dried cranberries

• 1 tsp orange zest

• 1 cup buttermilk

• cinnamon to taste

• sugar to taste

Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into the mixture with a fork until the dough resembles course crumbs

Mix in the cranberries and orange zest. Add the buttermilk and stir until a dough ball can be formed.

Divide the dough into 2 equal balls; roll out each dough ball on a floured surface to a 3/4″ thickness. Cut each flattened dough circle into 6 equal wedges or use cookie cutters to shape them.

Place the cut dough on a baking sheet lined with parchment paper, sprinkle with cinnamon and sugar

Bake for 12 minutes or until golden brown.

FROSTED FLAKE CRUSTED FRENCH TOAST

They’re GRRRRRREAT! Tony the Tiger is missing out on how good these are, but you don’t have to. I first saw someone make this with Corn Flakes, but I wanted something a little sweeter, so I decided to try it with Frosted Flakes. They really are a treat, I wouldn’t suggest eating them everyday. since you would probably weight more than a tiger, but its nice to treat yourself sometimes.

Ingredients:

• 2 cups crushed Frosted Flakes

• 6 pieces of bread (the thicker the better)

• 2 eggs

• 1/2 tsp salt

• 1/2 tsp vanilla extract

• 1/2 cup milk

• 2 TBLS melted butter

Preheat oven to 450 degrees F

Place the frosted flakes into a zip lock bag and crush them with the back of heavy pan or a rolling pin. 

Place the crumbs into a shallow dish/plate. Next, mix the eggs, salt, vanilla and milk in a bowl. Dip the bread into the mixture and then into the crushed frosted flakes, flip to coat both sides

Place onto a greased & foiled baking sheet. Drizzle with melted butter and bake for 10 minutes. Sprinkle with confectioner’s sugar.

HUEVOS RANCHEROS

Do you speak Spanish? Well I don’t, but this translates to eggs ranch-style or eggs country-style. You’ve got to love Mexican food. Here is breakfast with eggs, beans, tortillas and cheese. It doesn’t even have to be limited to breakfast, it can be eaten anytime. I woke up this morning and decided that I needed to eat this. I’ve ordered it out at restaurants several times and it’s really hit or miss. It’s either really good, or should never be served to humans. I decided to step it up and make it myself.

Ingredients:

• 1 TBLS vegetable oil

• 1 cup chopped onion

• 1/2 cup chopped red bell pepper

• 1/2 cup chopped green bell pepper

• 1 tsp ground cumin

• 1/2 tsp salt

• 1/4 tsp cayenne

• 1 TBLS minced jalapeno

• 1 tsp minced garlic

• 1 cup chopped tomatoes and their juice

• 1 cup chicken broth

• 3 TBLS chopped cilantro

• 2 tsp vegetable oil

• 4 large corn tortillas

• 1/2 cup warm refried beans

• 2 TBLS unsalted butter

• 8 large eggs

• 1 1/2 cups shredded pepper Jack

RANCHERO SAUCE:

in a medium pot, heat the oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, for 3 to 5 minutes.

Add the cumin, salt, cayenne, jalapeno, and garlic, and cook, stirring, for 30 seconds.

Add the tomatoes and their juices and cook, stirring, for 2 minutes.

Add the broth and simmer until thickened, about 15 minutes. Remove from the heat and add the cilantro. Adjust the seasoning, to taste, and cover to keep warm.

In a large skillet, heat 1/2 teaspoon of vegetable oil over medium-high heat. Add 1 tortilla and cook until warmed through and just starting to brown about 30 seconds. Turn and cook on the second side. Remove, cover to keep warm, and repeat with the remaining oil and tortillas.

In 2 medium skillets, melt 1 tablespoon of butter each, over medium-high heat. Break 4 eggs into each skillet and fry until beginning to set, about 1 minute. Sprinkle the eggs with the cheese and cover to finish cooking, about 1 1/2 minutes.

Place 1 warm tortilla on each of 4 plates and spread each with 2 tablespoons of warm refried beans. Place 2 eggs on top of each tortilla and top with the warm Ranchero Sauce. Serve immediately.

Enjoy.

Recipe courtesy of Emeril Lagasse