For this recipe, once you have started the baby onions, go straight to the
eat to high and cook for 1 minute without stirring. Pour
ablespoons of butter. When the dutch baby is done, spread the butter
he center of the oven for about 22 minutes, until the
In a small brown bowl, combine chocolate chips and brown sugar; set aside in a small mixing bowl, beat the flour, eggs, cream, nutmeg, and cinnamon until smooth.
Place butter in a 9 inch pie plate. Heat at 425\u00b0F for 4-6 minutes or until melted. Pour batter into hot pie plate. Sprinkle with chocolate chip mixture.
Bake for 15-20 minutes or until top edges are golden brown. Serve immediately with syrup and butter if desired.
lour and have a thick dutch baby rather than a fluffy one
t. Do not move it for 3-4 minutes until well
nd bake until edges of Dutch Baby are deep golden brown and
inutes or until until the Dutch baby is puffy and well-browned
o the oven.
Bake for 15-20 minutes, or until
Combine water, oil and shampoo.
Cut one roll of Bounty paper towels in half (with electric knife of very sharp knife).
Put cut side down in old baby wipe container.
Pull out tube from middle, then start first towel.
Pour liquid over evenly and let set 24 hours before using.
o 20 minutes.
Top Dutch baby with Cheddar cheese, chives, fresh
ntil the edges of the Dutch baby are deep golden brown and
golden.
Without removing the Dutch Baby from the oven, sprinkle with
(For the bean mix you can
he preheated oven.
Bake for 10 mins being sure not
well in the center for the baby food. Incorporate flour into
Preheat oven to 400 degrees F.
If not already fried, fry bacon pieces until almost crispy and set on paper towel to drain. Discard bacon fat or save for another use.
Place butter in 10-12 inch cast iron fry pan and place in oven until just melted and then remove.
Combine remaining ingredients, except syrup, and mix well but do not over beat. Stir in bacon pieces.
Pour into the cast iron pan with the melted butter and bake in the oven for 20 minutes.
Remove to cutting board and cut into 4 wedges.
Serve with syrup.
Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.