Recipes change with the times just like so many areas of life. Today’s recipes have likely been developed with the currently available technology and cooking methods in mind, such as air fryer recipes or instant pot recipes. But, with how insane this 2020 year has been I thought it would be nice to look back at when things seemed so much simpler.
- 2 tablespoons butter (margarine OK but butter is best)
- 3 medium eggs
- 3⁄4 cup milk (I use 1%)
- 3⁄4 cup all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon ground nutmeg (it sounds like a lot but try it before you change the amount)
- Turn the oven on to 425′.
- Put butter in a large (10 inch) ovenproof fry pan (I use a 4 liter sauté pan) and put the pan in the preheating oven.
- In a medium mixing bowl, whisk together the eggs and milk.
- Sprinkle in the sugar, nutmeg, and flour. This means, just dump in the dry stuff.
- Whisk it all together until it is smooth.
- Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
- No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
- Set that timer for 16-18 minutes.
- Remove from the oven and slice into wedges, in my house, that means half for me and half for my husband!
- This is great served with warm maple syrup
- Now enjoy. If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
Old World Cheese Bread
- ½ ounce compressed yeast or 2 teaspoons active dry yeast
- ⅔ cup warm milk (105 degrees F to 115 degrees F)
- 1 ¾ cup all-purpose flour
- 1 teaspoon salt
- ¼ cup butter, softened
- 1 beaten egg
- 1 pound Muenster or Edam cheese, shredded (4 cups)
- 2 tablespoon butter, softened
- 2 tablespoon chopped fresh cilantro
- In a small bowl, sprinkle yeast over milk. Let stand 5 minutes for compressed, 15 minutes for active dry yeast.
- In a medium bowl, mix 1-1/2 cups of the flour and salt. Make a well in the center. Pour in the yeast mixture. Add the 1/4 cup butter. Beat by hand until well combined, adding more flour as necessary for a kneading consistency.
- Turn out onto a floured surface. Knead in as much of the remaining flour as you can to make a moderately soft dough that’s smooth and elastic (4 to 6 minutes). Shape into a ball.
- Place in a lightly greased medium bowl, turning once to grease the surface. Cover and let the dough rise in a warm place till doubled in size (about 1 hour).
Prepare cheese filling:
- In a medium bowl, stir together egg, cheese, the 2 tablespoons butter, and cilantro.
- Punch dough down. On a lightly floured surface, roll out dough into a 20-inch circle. Ease center of dough into a greased 8×1-1/2-inch round baking pan. Spoon cheese mixture into center. Gather sides of the dough to the center, pleating evenly. Twist edges together in the center to seal. Cover; let rise until nearly doubled in size (about 40 minutes).
- Bake in a 350 degree F oven for about 40 minutes or until bread is golden brown. Serve warm. Makes 10 to 12 servings.
Old-World Cabbage and Onions with Bacon
- 2 bacon slices
- 1 cup thinly sliced Vidalia or other sweet onion
- 5 cups shredded cabbage
- ¼ teaspoon salt
- .13 teaspoon pepper
- Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon.
- Add onion to hot drippings; sauté 5 minutes or until tender. Add cabbage and sweetener; sauté 10 minutes. Stir in reserved bacon, salt, and pepper; remove from heat. Cover; let stand 2 minutes.