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

Southern Style Baked Beans

Slightly adapted recipe by Pam Anderson

Serves up to 18

Summer bbq side dish?  Potluck dish?  This just may be my favorite baked beans recipe!  You start with cans of pork and beans and add veggies, bacon, and seasonings.  Delicious!  I halved the recipe and baked in 8x8 baking dish. 

INGREDIENTS:

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce (I used Stubb's Original)

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

DIRECTIONS:

·         Adjust oven rack to lower-middle position and heat oven to 325 degrees.

·         Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

·         Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

·         Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Tips:  Rather than frying uncooked bacon, I used slices of Hormel Black Label fully cooked bacon.  I sauteed the onion and pepper in a bit of olive oil.  I did not heat the beans, but put them in a large mixing bowl and added all ingredients (except bacon) and stirred until combined.  Once poured into baking dish, top with cooked bacon and bake as directed.