Baked Blueberry Pancakes

(101 Cooking for Two)

Servings: 4

It's blueberry season, one of my favorite times of the year!  Some of my favorites are blueberries in Greek yogurt, blueberry cake, blueberry pancakes, and for Sunday brunch I made this oven baked blueberry pancake (also called Dutch baby) in my favorite 10-inch cast iron skillet.  Verdict?  Delicious!

INGREDIENTS:

Dry

1 cup flour

3 tablespoons baking powder

½ teaspoon course salt

Wet

¾ cup milk

1 egg

2 tablespoons butter, melted

Other

1 tablespoon butter for pan

¾ cup blueberries

2 teaspoons sugar

Powdered sugar

Syrup

DIRECTIONS:

·         Preheat oven to 375 degrees F.  Place an oven safe pan into the oven. (a 10-inch cast iron skillet)

·         Mix wet ingredients: ¾ cup milk, one egg, two tablespoons melted butter. Whisk.

·         Mix dry ingredients: One cup flour, three tablespoons sugar, two teaspoons baking powder and ½ teaspoon course salt. Whisk. Mix wet into dry ingredients and whisk until combined; but do not overdo it.

·         When oven is hot, remove the pan and melt one tablespoon butter being sure to get sides.

·         Pour batter into the heated buttered pan. Sprinkle ¾ cup blueberries on the batter; then sprinkle with one to two teaspoons sugar.

·         Bake until brown and toothpick comes out clean, about 20-25 minutes.

·         Remove from oven and allow to cool.  Top with powdered sugar if desired and serve with maple syrup.

Pineapple Coleslaw

(a copycat recipe from the Cattleman’s Steakhouse in El Paso, TX)

Servings: 8

Coleslaw is a favorite for summer barbecues.  I was looking for something a bit different than my usual Southern coleslaw to take to a Memorial Day party and this recipe was perfect!  Tip:  be sure to drain the pineapple well so that you don't end up with a soggy coleslaw.

INGREDIENTS:

5 cups cabbage, shredded (or 1 16-ounce package coleslaw mix)

1 (20 ounce) can pineapple tidbits, drained well (do not use crushed pineapple)

   (or you can use fresh pineapple, cut into small chunks)

½ cup half-and-half cream

1 cup mayonnaise

¼ cup sugar (or 1/8 cup Splenda)

3 tablespoons apple cider vinegar

½ teaspoon celery seed (optional)

½ teaspoon salt (or to taste)

½ teaspoon ground black pepper (or to ta taste)

DIRECTIONS:

Mix cabbage (or slaw mix) and drained pineapple

Whisk together cream, mayonnaise, sugar, vinegar, celery seed, salt, and pepper

Add cream dressing to cabbage and pineapple

Store covered in refrigerator at least one hour before serving