Blueberry And Cream Cheese Dutch Baby Recipes

Steps:

• Place the butter in an ovenproof skillet with rounded sides.
• Preheat your oven to 425°F Put the rack in the center, not the top, shelf. When you turn the oven on, place the pan with the butter in the oven. When the oven reaches 250 degrees the butter should be melted. Remove the pan from the oven.
• Whisk the eggs and the salt in a medium bowl. Add the milk. Whisk in the flour until nearly smooth. Your batter is now ready.
• Pour the batter into the pan. Sprinkle the blueberries over the batter.
• Bake for 20 to 25 minutes or until the top starts to turn golden brown. Serve hot with Honey Whipped Cream Cheese.
• Honey Whipped Cream Cheese: Place all three ingredients in a medium bowl. Beat with an electric mixer until soft and smooth.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
• Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
• Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
• Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
• Cut in wedges to serve and drizzle with maple syrup.

Steps:

• For the berry compote: Combine the raspberries, blueberries, sugar, cinnamon stick, lemon zest and juice and a splash of water to a small pot. Turn the heat to medium and bring to a boil. Reduce to a simmer and cook until the mixture has thickened and the berries have burst, about 7 minutes. Remove the cinnamon stick and keep the compote warm.
• For the strawberry topping: Meanwhile, toss together the strawberries, sugar and orange zest in a small bowl. Allow the berries to sit and release their juices and for the sugar to dissolve.
• For the Dutch babies: Preheat the oven to 425 degrees F. Place 2 cast-iron pans in the oven while preheating, about 20 minutes.
• Add the flour, milk, melted butter, sugar, vanilla, eggs and salt to a large bowl. Whisk to combine; the batter should be smooth but small lumps are OK.
• Remove the pans from the oven. Divide the remaining cold butter between the pans and let it melt to coat. Add half the batter (about 1/2 cup) to each pan and place immediately in the oven. Cook until golden brown on the sides and puffed, 10 to 12 minutes.
• Serve the Dutch babies right out of the cast-iron pans topped with compote, strawberries, whipped cream, mint and chocolate shavings. YUM!

Steps:

• Heat oven to 400°F. Generously spray 9-inch glass pie plate with cooking spray.
• In 2-quart saucepan, heat water and butter to boiling. Add Bisquick™ mix; stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
• With spoon, beat in eggs, one at a time, beating until smooth and glossy after each addition. Spread in pie plate (do not spread up sides).
• Bake 20 to 25 minutes or until puffed, dry in center and deep golden brown.
• Meanwhile, in small bowl, beat cream cheese, whipping cream, lemon peel and powdered sugar with electric mixer on medium speed 1 to 2 minutes or until soft peaks form.
• Remove Dutch baby from oven. Immediately top with berries and cream cheese topping. Drizzle with honey. Serve immediately.

Steps:

• Unfold pie crusts; press out the fold lines with a rolling pin on a lightly-floured surface.
• Cut with a 2-1/2-inch star-shaped cutter.
• Fit the dough into lightly greased mini muffin pans (tip is is a good idea to fill with a few dried beans to prevent the dough from shrinking).
• Bake for 7 minutes, or until golden brown,.
• Remove from mini tins, and cool on wire racks.
• In a heavy saucepan over medium heat, bring 1/3 cup water, and the next 4 ingredients (up to, and including the berries) to a boil, stirring constantly for 1 minute; remove from heat.
• In a small bowl, stir/beat together the cream cheese and the next 3 ingredients until smooth.
• Spoon the blueberry mixture into the tart shells.
• Pipe or dollop with cream cheese mixture.
• Sprinkle with additional powdered sugar if desired.
• Refrigerate until ready to serve.

Steps:

• Preheat oven to 350.
• In a small bowl mix cream cheese 2 TBSP milk and 1/4 cup suagr until smooth. Set aside.
• In a large mixing bowl, beat eggs, sugar milk, oil, and vanilla until smooth.
• Mix in Bisuick mix then stir in blueberries.
• Pour half of cake batter into a 9 in loaf pan.
• Pour half cream cheese mixute straight down middle of pan (do not mix in YET).
• Pour rest of cake batter over top, then top with remaining cream cheese mixture.
• Take a knife and gently stir make swirl effect.
• Bake for 45 minute or until done.

Steps:

• Combine flour, milk, eggs, stevia, lemon zest, vanilla, and salt in a blender. Blend until smooth. Leave batter in the blender to rest for 30 minutes.
• Preheat oven to 425 degrees F. Place a 9-inch cast iron skillet in oven to preheat.
• When ready to bake, add butter to hot skillet, swirling to coat pan. Pour in batter, quickly sprinkle blueberries over the top, and bake until puffed and golden, 15 to 20 minutes.

Steps:

• Spread softened cream cheese unto bottom of pie shell.
• Mix cornstarch with water and stir until dissolved.
• Combine 2 cups of berries, cornstarch liquid, sugar, butter and lemon juice in a medium saucepan.
• Slowly bring to a boil, stirring constantly.
• Let boil for one minute stirring constantly.
• Let cool slightly.
• Pour into pie shell and let cool.
• Top with more fresh berries.
• Serve with whipped cream.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a 10-inch ovenproof skillet in the oven to heat up.
• Combine eggs, milk, flour, 2 tablespoons sugar, and salt in a blender; blend until batter is very smooth.
• Remove hot skillet from the oven. Add margarine and swirl until melted. Pour batter into the hot skillet.
• Bake in the preheated oven until puffy and golden, about 15 minutes.
• Meanwhile, toss bananas, strawberries, blueberries, 1 tablespoon sugar, and lemon juice together in a bowl. Spoon compote onto hot pancake and top with a dollop of frozen whipped topping. Cut into wedges and serve immediately.