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.

Impossible Ham and Swiss Savory Pie

Servings: 6

I made this for our Easter brunch, served with a Danish raspberry kringle and steamed asparagus.  This is an old recipe that I often made years ago and somehow forgot about it.  Ken has declared this a definite keeper.  It's very versatile.  You can substitute the ham for bacon, add veggies, or make it totally vegetarian.  Use your favorite cheese instead of Swiss.  The next time I made this, I plan to add spinach and use Gouda cheese.  Yum!

INGREDIENTS:

1 1/2 cups cubed fully cooked smoked boneless ham

1 cup shredded Swiss cheese (4 ounces)

1/4 cup chopped green onions or chopped sweet onion

1/2 cup Original Bisquick™ mix

1cup milk

1/4 teaspoon salt, if desired

1/8 teaspoon pepper

2 eggs, beaten

1 tomato, sliced (optional)

1 green bell pepper, cut into rings (optional)

DIRECTIONS:

·         Heat oven to 400°F. Grease 9-inch pie plate. Sprinkle ham, cheese and onions in pie plate.

·         Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

·         Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. If desired, garnish with tomato and bell pepper.

Corned Beef Hash

One of my favorite breakfast dishes while on a cruise vacation is corned beef hash. I'll confess that I have never made this favorite prior to this morning!  Now it will be on my breakfast table more often as I discovered that it's easy!  I had made corned beef in the slow cooker for dinner last night; so this was a perfect remedy for left-overs!  As you can see, I had a lot of left-over corned beef as dinner was just for the two of us!

INGREDIENTS:

2-3 cups finely chopped cooked corned beef

2-3 cups diced Yukon gold potatoes

3 Tablespoons salted butter

1 cup chopped onion

Salt and Pepper to taste

1 teaspoon Herbes de Provence (optional)

DIRECTIONS:

·         Melt butter in large skillet.

·         Add onion and potatoes and cook until potatoes are fork tender, stirring and flipping occasionally.

·         Add corned beef, salt, pepper, and herbes de Provence and stir to combine well.

·         Press down in skillet and cook for 5 to 8 minutes, stirring and flipping a time or two to get it just a bit crispy.