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If you have ever had a great big puffy skillet full of apple oven pancake, this is similar. Since the apples are not baked into it, the whole thing comes out crisper. For the fruit, you can change with the seasons: Use strawberries (green leaves removed) in early spring, blackberries and raspberries in early summer, peaches and nectarines (peeled and pitted) in mid-summer, and apples and pears (peeled and cored) in fall and winter. (Citrus fruit like oranges and grapefruit are really too juicy to use.) For an over-the-top experience, dollop some lightly sweetened whipped cream (or not-so-over-the-top yogurt) on the fruit before sprinkling with sugar.

Ingredients:

• 2 1/2 ounces (5 tablespoons) butter
• 3/4 cup all-purpose flour
• 3 eggs
• 3/4 cup milk
• 1/2 teaspoon salt
• 3 cups fruit (see note above)
• A little powdered sugar
• Syrup (such as maple or blueberry, but any syrup will do)

Directions:

Do this first
Oven: Adjust the rack to the upper third of the oven. Turn on the oven to 450°F.

Fruit: Cut the fruit (except small berries) into small pieces about 1/2 inch.

Syrup: Warm the syrup over low heat or in a microwave at 50% power for 1 minute just before serving.

Melt the butter
Put the butter in a very large (12-inch) skillet with an ovenproof handle. Set in the oven for 5 minutes to melt the butter completely (okay if it begins to brown).

Make the batter
While the butter melts, measure the flour into a large bowl. Add the eggs, milk and salt. Beat until smooth, using a whisk, large spoon or handheld electric mixer.

Bake and serve
Pour the batter into the hot pan. Return the pan to the oven and bake for 15 to 20 minutes, until the sides are puffed up and dark golden brown. Remove from the oven. Loosen the Dutch baby from the sides and bottom of the skillet, then slide it onto a serving plate. Pile the fruit in the center and sprinkle with powdered sugar. Cut

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My friend laura made this and i could't resist putting it on my blog so enjoy

Recipe Author:

laurielufkin

Posted on:

September 18, 2010

Print recipe page »

Creamy Mushroom, Goat Cheese and Madiera Tarts

Recipe inspiration:

This easy recipe is so wonderful for a party–the earthy goodness of the mushrooms comes through and is accented by the Madiera. Adding the goat cheese to make a light but creamy sauce creates a wonderful flavor combination.

Recipe ingredients:

6 oz applewood smoked bacon, diced
1 1/2 cups thinly sliced leeks
6 oz sliced crimini mushrooms, roughly chopped
6 oz sliced button mushrooms, roughly chopped
1/4 cup Pacific Organic Vegetable or Chicken Broth
1/4 cup Madiera wine or dry sherry
30 mini phyllo shells
6 oz goat cheese log, cut into small pieces
2 tablespoons fresh chives, finely chopped, plus more for garnish, roughly chopped
Salt & pepper to taste

Cooking instructions:

Preheat oven to 350 degrees.

In a large skillet over medium heat, cook chopped bacon until crisp, stirring occasionally to ensure even browning.

With a slotted spoon, remove meat from skillet, allowing drippings to remain in pan. Set bacon aside.

Add leeks and crimini and button mushrooms to the pan and stir to combine.

Allow mixture to cook over medium heat for 12-15 minutes or until mixture is nearly dry, stirring occasionally.

Add Pacific broth and Madiera to mixture and stir again.

Allow mixture to cook again over medium heat until pan is nearly dry again, about 10-12 minutes, stirring occasionally.

In the meantime, place phyllo shells on a baking sheet and bake 5-7 minutes until crisp. Remove from oven set aside.

When the mushroom mixture is nearly dry, add pieces goat cheese slowly to the mushroom mixture and stir gently until a creamy sauce forms.

Add reserved cooked bacon and chives to mushroom mixture, stir and remove from heat.

Season mushroom filling with salt and pepper to taste.

Fill shells with a scant tablespoon of creamy mushroom filling.

Top each filled tart with a small piece of fresh chive for garnish and serve immediately.

Filling can me made up to four days in advance and reheated in crisped tart shells for convenience if desired.

Enjoy!

My friends with Paula Deen

New to my bolg

I found some nice recipes and i would like to share them with you check out my little childred they are so cute

From: Christine Steendahl

Kellogg's® Rice Krispies® - Funny Faces

Smiley, silly and kissy faces frost these goodies. You and your kids can get creative with your favorite candies to make the tastiest funny faces ever.

• 3 tablespoons   butter or margarine
• 1 package (10 oz., about 40)   regular marshmallows
•    OR
• 4 cups   miniature marshmallows
•    Food coloring (optional)
• 6 cups   Kellogg's® Rice Krispies® cereal
•    OR
• 6 cups   Kellogg's® Cocoa Krispies® cereal
ogg's® Rice Krispies® - Funny Faces

Spices INC

Chili Powder The use of chili powders has been traced back to early Indian curry powders and its American roots date back to the 19th century. Chili powder is typically a blend of mostly dried chili peppers and some additional spices -- usually cumin, coriander and oregano. There is no one perfect chili seasoning as they tend to vary greatly between multiple flavors and heat levels. Some folks prefer a milder chili powder while others are looking for flavor that is more complex and robust while still others are looking for more heat. In the last ten to fifteen years consumers have been demanding more heat and different flavors in their chili powders. The most common types of peppers used in chili powders are the larger red chiles such as the New Mexico and the Pasilla. Now the problem (if there is one) with these particular chiles is that they tend to be on the mild side when it comes to heat. They typically come in at 2-3 on the heat scale (with ten being the hottest). The key to a good chili powder, no matter what your heat preference, is in using fresh ingredients and also how much salt goes in the chili powder. At SpicesInc.com we like to use a variety of chiles including Ancho, Califormia, Chipotle, Guajillo, Habanero, New Mexico, Pasilla and Serrano. We also make our chili powder in smaller batches to ensure that they are always fresh and we receive shipments of spices weekly. We also do not use salt in most of our chili seasonings and we never use anti-caking agents or MSG! We carry a wide selection of chili powders that are sure to suit just about and flavor and heat level you desire. You'll also find pure chile powder for those looking for ground chiles as well as a good selection of dried chiles and hot peppers. And if you are a fan of dry rubs then you will want to be sure to check out one of our newest creations a Chipotle Rub that is hand blended and includes Chipotle, New Mexico and Ancho chiles.

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Best crab cakes in town

• 2 eggs
• 1 1/2tsp worshire sauce
• 2 ounce(s) of cream cheese
• 1/4 bread crumbs just to hold
• 1 tsp. of sherry
• 1 tsp. of dry mustard
• 1 tsp. of basil
• 1 tsp. of lemon zest
• 1 tsp. of lemon
• 1 tsp. of garlic
• 2 tsp. of parsley
• 3 tbsp. of mayonaise
• 1 tbsp. of wet mustard
• 1 pound(s) of lump crab meat

Steps

1. Mix with mixer cream cheese and mayonaise
2. Add worshire
3. Add sherry
4. Add , mustard,garlic,basil
5. Add lemon and lemon zest
6. Add dry mustard and wet mustard
7. Add parsley
8. Add two eggs beaten
9. Add bread crumbs lightley
10. Add egg wash to crab meat then a small amount of breading and fry till golden brown