DUTCH BABY

For my birthday, (which is in Feb. by the way) my daughter bought me a new cast iron skillet. For Mother's Day, she bought me 'The Cast Iron Skillet Cookbook - Recipes for the Best Pan In Your Kitchen by Sharon Kramis & Julie Kramis Hearne'. I always love cooking in my cast iron skillets and dutch ovens. It gives me the feeling of tradition and days gone by. I don't use Teflon pots and pans, because over time, they start to flake off and it worries me that some of that Teflon will end up in the food I am cooking and possibly be harmful to my family. So, Teflon is a no-no in my house. I stick with traditional old time cookware. Although I am not selling my own cookbook that my daughter got me, you can purchase one here if you like... They start from $11.53 and can go as high as $16.95 depending on who you buy it from... http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1570614253 and now, on to the recipe.

This is a recipe meant for the cast iron skillet. Just a few ingredients produce an amazing puffed pancake that looks as though it might rise right out of the pan. We like to serve this puffed pancake on lazy Saturday mornings and, even more, we love getting it served to us on Mother's Day.

MAKES 2 SERVINGS

2 tbs butter

4 extra-large eggs

1/2 cup all-purpose flour

1/2 cup milk

TOPPING

3 tbs butter

Juice of 1 lemon

1/2 cup powdered sugar

Preheat the oven to 425. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.

Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.

To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.

When the Dutch baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.

RABBIT MARINATED IN CIDER & PEPPERCORN

Moist and faintly spicy, the rabbit is garnished with buttery-tasting apple slices.

1 2lb rabbit, cut into 6 serving pieces

1 cup apple cider

2 tbsp. Dijon mustard

2 tbsp. green peppercorns

1 1/2 tbsp. chopped fresh thyme leaves plus more for garnish or 1 tsp. dried

1 tbsp. crushed peppercorns

1/2 tsp. crushed red-pepper flakes

2 tsp olive oil plus more for oiling roasting rack

1 firm apple, unpeeled

1 tbsp. fresh lemon juice

2 tsp. butter

1 tbsp. brown sugar

Place rabbit pieces in a non aluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally.

Preheat oven to 450 degrees. Brush marinade off the rabbit pieces, reserving it. Heat oil in a nonstick skillet over medium-high heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer.

Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat butter in a nonstick skillet over medium heat. Add apples, sprinkle with brown sugar and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4.

PLATE-SIZE YEAST PANCAKES (From the Loban Family)

Here is another Tombstone Epitaph recipes from days gone by. A hearty pancake indeed. Breakfast is important. Did you eat breakfast today?

6 eggs, lightly beaten

2 pounds flour (8 cups)

1/2 gill yeast (1/4 cup)

1 teaspoon salt

Milk to make thick batter (about 6 cups)

Stir flour, yeast, salt and milk into the eggs. Drop the batter by large spoonfuls onto a hot griddle. When bubbles appear, turn the cakes. Cook until golden brown. Butter them and send them hot to the table after the family is seated. Serve with a topping such as greengage plum preserves.

These pancakes can be served for breakfast or made later in the day for serving at an afternoon tea.

When I used to make pancakes for my children, I would take a bananna and some honey or maple syrup and mix it well in a blender, then add this mixture to the pancake mix. They loved it. :)

PEPPERMINT "COUGH DROPS"

I got this recipe from the Tombstone Epitaph. Foods teh Western Way newspaper. They print old recipes from the American Frontier days.
Sorry about being 3 days late. I had a cold. :(

1/2 cup sugar
2 Tablespoons water
5 drops peppermint (or other flavor)
A few drops of beet juice (or similar, for color)

Stir sugar and water over a low fire until the sugar is melted. Continue stirring for five minutes, no less, and add mint. Drop by 1/2 teaspoon onto waxed paper and allow to cool.