Today I have a new recipe for you and I’m excited about it because it’s something I’ve never made before but it looks delicious.
Every Friday and Saturday I share the recipes readers send my way. It’s easy to make the same things over and over but through this “recipe exchange” we can all get new ideas and try new things. And keep in mind it’s easy to make recipes gluten free if you prefer.
If you have a recipe you’d like to share just email it to Monique@moniquealvarezenterprises.com I’ll be featuring one savory recipe on Fridays and one dessert recipe on Saturdays.
Apple-Cherry Dutch Baby (Elleen Martin of Tucson, Arizona)
2 tbs butter
3 apples peeled and cut into thin wedges
1/2 cup tart cherries
6 tbs sugar
1/2 tsp almond extract
1/2 cup apple juice
2/3 cup flour
1 cup milk
1/4 tsp salt
3 large eggs
1 tbs powdered sugar
3/4- 1 cup greek yogurt
Preheat oven at 425, melt butter in 10-12 inch heavy skillet over medium high heat. Add apples and cherries, 3 tbs of the sugar, and almond extract and cook until apples are nicely browned and tender (8-12 minutes).
Add apple juice and cook until liquid is almost thick (1-2 minutes), set aside.
Placeflour in large bowl. In a different bowl whisk milk and the other 3 tbs of sugar, salt and eggs, stir this into the flour and whisk until blended.
Melt the remaining tbs of butter in a 10 inch oven proof skillet (I like cast-iron). Pour batter into skillet and bake until puffy and golden brown (18-22 minutes). Remove from oven, spoon apple mixture into the center of the skillet “pancake” and sprinkle powdered sugar on top.
Cut into wedges and serve with dollop of yogurt.
Remember to send your favorite recipes to Monique@moniquealvarezenterprises.com I’ll feature one recipe on Fridays and one dessert on Saturdays.