It Inspired Me

This is another German Pancake recipe.  This one is a bit different in that it has vanilla extract.  It doesn't taste a whole lot different than the other recipe, just has a twist.  3 large eggs 1/2 cup all-purpose flour 1/2 cup milk, preferably whole 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice (optional) 1/2 cup fruit jam (optional) 2 tablespoons confectioners' sugar Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside. Add the butter to 8" round pan and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle...

German Pancake is a favorite in my house.  It is very easy to make.  We enjoy eating it with a lemon juice/powdered sugar mixture.  mmmm 1/4 cup butter 1 cup all-purpose flour 1 cup milk 6 eggs, lightly beaten 1/8 teaspoon salt Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish. 2. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. 3. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

These are Chris' favorite pumpkin seeds. A little tedious in its prep, but pretty tasty in the end. Cut open the pumpkin by cutting a circle around the stem end with a sharp knife (knife blade angled in), and pulling off the top. Use a strong metal spoon to scrape the insides of the pumpkin and scoop out the seeds and strings. Place the mass of pumpkin seeds in a colander and run under water to rinse and separate the seeds from everything else.   Measure the pumpkin seeds in a cup measure. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds. Add more salt if you would like your seeds to be saltier. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Preheat the oven to 400°F. Coat the bottom of a roasting pan or thick baking sheet with olive oil, about a tablespoon. Spread the seeds out over the roasting pan in a single layer, and toss the...

Easy and tasty. 1 tablespoon butter 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 tablespoon tomato paste 2 pounds lean ground beef or lamb 2 tablespoons Worcestershire sauce 1/2 cup beef stock 1 1/2 cups garden peas Cheesy Mashed Potatoes, recipe follows Mashed Potatoes 4 pounds Yukon gold potatoes, peeled, quartered 4 tablespoons butter 1/4 cup heavy cream 1 cup grated mature white Cheddar Salt and freshly ground black pepper Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simm...

Apple Squares   Rated: Prep Time: 25 Minutes Ready In: 55 Minutes Submitted By: BarbiAnn Cook Time: 30 Minutes Servings: 16 "Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!" Ingredients: 1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 cup butter or margarine, melted 1/2 cup packed brown sugar 1/2 cup white sugar 1 egg 1 teaspoon vanilla extract 1/2 cup chopped apple 1/2 cup finely chopped walnuts 2 tablespoons white sugar 2 teaspoons ground cinnamon Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside. 2. In a large bowl, mix ...

Roasted Tomato Soup Ingredients 4 large ripe tomatoes 1/2 medium yellow onion 5 garlic cloves 1 tbsp olive oil 1 tbsp chopped parsley, plus more for garnish 1 1/2 cups vegetable broth 2 tbsp tomato paste Salt and pepper to taste Instructions Preheat the oven to 350 degrees. Cut the tomatoes and onion into wedges, then spread on a rimmed baking sheet. Drizzle with the olive oil, salt, pepper, and chopped parsley. Gently toss together with your hands. Tuck the garlic cloves into a tomato so that they don't burn. Roast for approximately 40 minutes until the tomatoes are reduced to about half their size. Remove and let cool. Warm the vegetable stock in a large pot on medium heat, and stir in tomato paste. Add the ingredients from the roasting pan into the broth and simmer for 8-10 minutes. Use an immersion blender to puree the soup in the pot, or transfer to blender or food processor and blend until soup is smooth. Add any more salt and pepper to taste.

ngredients 1-1/4 pound  Ground Chuck 1 can  15-ounces Tomato Sauce 1/2 teaspoon  Salt   Freshly Ground Black Pepper 8 ounces, weight  Egg Noodles 1/2 cup  Sour Cream 1-1/4 cup  Small Curd Cottage Cheese 1/2 cup  Sliced Green Onions (less To Taste) 1 cup  Grated Sharp Cheddar Cheese Preparation Instructions Preheat oven to 350 degrees. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for ...