BABY RECIPE RECIPES

Name: Dutch Baby
Total time: 40 min
Yield: 3 to 4 servings
Ingredients: 3 large eggs, at room temperature; 1/2 cup all-purpose flour; 1/2 cup whole milk, at room temperature; 1 tablespoon sugar; Pinch of nutmeg; 4 tablespoons unsalted butter; Syrup, preserves, confectioners' sugar or cinnamon sugar

DUTCH BABY RECIPE - NYT COOKING

Dutch Baby Recipe - NYT Cooking image

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss. It's wonderful simply with sugar, syrup or preserves, but you also can serve it with fresh berries and whipped cream, apple slices cooked in butter and sugar or banana slices lightly cooked then dusted with brown sugar.

Provided by Florence Fabricant

Total Time 40 minutes

Yield 3 to 4 servings

Number Of Ingredients 7

Ingredients

3 large eggs, at room temperature
1/2 cup all-purpose flour
1/2 cup whole milk, at room temperature
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Syrup, preserves, confectioners' sugar or cinnamon sugar

Steps:

Heat oven to 425 degrees.
Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until very smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake 5 minutes longer.
Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

BABY CARROTS RECIPE | RACHAEL RAY | FOOD NETWORK

Baby Carrots Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories side-dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Steps:

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

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