German Pancakes

Wow this is a blast from the past. I used to make German Pancakes for the boys and they would eat them faster than I could make them. This is an impressive breakfast dish because it rises really high like a souffle but really easy once you make it a couple times to get the oven temp/time thing worked out. You can double the recipe if you have a bigger pan or split into two pans.

4-6 eggs
1/4 C flour
1/4 C milk
1/4 t baking powder

Preheat oven to 450. Take shallow pan that will go into oven (8-10 inch cast iron frypan is best or pie pan in a pinch). Put in oven while its preheating.

Beat eggs briskly till they are lemon yellow. Add Baking Powder to flour then sift into bowl while mixing completely. You can add 1/4 t cinnamon, 1/4 t vanilla but they are not necessary. Batter will be quite thin.

Get out oven mitts and pull pan out of oven. Throw a couple tablespoons of butter in, melt the butter, tilt pan onto the side so the butter coats the sides and bottom of the pan generously. You want the pan really hot and the butter melted all over the pan.

Pour egg mixture into pan all at once and pop into oven for 20-30 minutes.

This is the only tricky part. DONT look for 20 minutes to give it a chance to rise but then don't let it get too done. Remove from pan immediately to a warmed serving platter.

Top with one of these or set some of them out and see who likes what the best (except the lemon and sugar work best if you do it right away.)

Fresh squeezed lemon juice and sifted powdered sugar
Whipped cream and sliced fresh strawberries
Whipped cream and frozen strawberries or cherries
Applesauce with a dash of cinnamon & nutmeg
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm (I think cherry or blueberry is best) My boys think this should have whip cream too.

Brussels Sprouts with Mushrooms

Brussels Sprouts with Mushrooms
SUBMITTED BY: MARILYN PERZIK
"My husband and I adore Brussels sprouts and usually
just steam them served with butter."

Original recipe yield:6 servings

PREP TIME - 15 Min
COOK TIME - 25 Min
READY IN - 40 Min

US METRIC SERVINGS About scaling and conversions

INGREDIENTS

4 cups Brussels sprouts, trimmed and halved
1/2 pound whole mushrooms
5 tablespoons butter
1/2 cup chopped fresh parsley
salt and pepper to taste
fresh lemon juice

DIRECTIONS

Cook Brussels sprouts in a pot of lightly salted
boiling water for 15 minutes, or until fork-tender;
strain through a colander, removing as much water
as possible. Set aside.

Melt butter in a large skillet over medium high
heat. Cook and stir mushrooms until lightly browned.
Toss Brussels sprouts with mushrooms, and sprinkle
with parsley and lemon juice. Serve immediately.