Yay Baby! It’s a Dutch Baby!

This was a huge success this morning. We are early risers and a big 3T breakfast is a must on our outfit. You might miss lunch sometimes, especially, if your neighbor’s 10 steers decide to visit your pasture and don’t want to leave. “Hey, grass is always greener on the other side of the fence. ;)” The cows always want to prove this saying.

We have been trying to cut down on butter, sugar and rich foods and so far so good. This dutch baby recipe called for 1/4 cup of butter and 1/4 cup of sugar. I don’t think so. If I would feed this to my guys, they would load up on sugar and be hungry in a couple of hours.

So, here is our version of this recipe. I have served this dutch baby with scrambled eggs and peppers, both from our outfit.

Ingredients:

  • 4 eggs
  • 1 cup of milk
  • 1 1/2 teaspoons freshly grated lemon zest
  • 1 teaspoon vanilla
  • 1/2 cup flour
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/2 cup fresh blueberries

Directions:

  • Preheat the oven to 425 degrees. At the same time put in your large cast iron skillet to heat up.
  • In a blender combine together: eggs, milk, zest, vanilla until smooth
  • Add flour, sugar and salt, whisk again for about 30 seconds on high.
  • Carefully pour oil into the hot skillet and put it in the oven for another 30 seconds.
  • Take out the skillet and carefully pour the batter into it.
  • Spread out blueberries.
  • Bake for about 22 minutes.
  • Serve right away. No need for sugar or syrup. It is delicious on its own!

Dobrou Chut!

 

Italian French Toast

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Last week was a fall break for our son Luke and as a Ranch Mom I needed some quality morning time with my Top Ranch Hand. We had a plenty of ranch projects lined up for that week and nothing starts a busy day better than a belly filling breakfast.

Italian French Toast

Ingredients:

  • Italian Panettone bread (Costco sells this tasty bread during the fall/winter season)
  • 3 eggs
  • 1/4 milk or heavy cream
  • 1/2 tablespoon of cinnamon
  • pinch of salt
  • 3 tablespoons of oil

Directions:

  • Mix eggs, milk or heavy cream, cinnamon and salt.
  • Turn your cast iron pan on medium and poor in oil.
  • Cut 1 inch slices of the Panettone bread and dunk it into the egg mixture.
  • Fry for about 3 minutes on each side.

Perfect compliment to this breakfast is 3T Ranch Breakfast Sage Sausage and scrambled eggs. We were ready to tackle our ranch chores.

Next day, I made a delicious Italian French Toast Casserole and used the rest of the Panettone bread! This would be great to make on Christmas Day or for visitors, they would be impressed! Note: I include oats in the topping also! Pioneer Woman French Toast Casserole.