Dutch Baby with Lemon Sugar

Lemon Sugar
2/3 cup sugar
4 teaspoon grated lemon zest

Dutch Baby
6 large eggs at room temperature 30 minutes
1 1/3 cup whole milk at room temperature
1 1/3 cup all-purpose flour
3 Tbls sugar
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp grated nutmeg
1/4 tsp salt
1 stick unsalted butter, cut into pieces


Lemon Sugar: Stir together sugar and zest in a small bowl. Set aside.

Preaheat oven to 450°. Put 9x13 pan on middle rack of oven.

Put eggs, milk, flour, sugar, vanilla, cinnamon, nutmeg, and salt in blender and pulse until smooth (batter will be thin).

Add butter to hot pan and melt, swirling to coat. Add batter and immediately return pan to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar.

(slightly modified... Source: http://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279)

Double Berry Puffed Pancake

4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping


Preheat the oven to 400 degrees.

Place 9×13 inch pan in oven while it preheats. Place butter in pan and put in oven to melt. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.

Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

(changed slightly - source: http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/)

Caramel Apple Crisp

5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
1/4 cup water

Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened

Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped


Preheat oven to 350 F (175 degree C).

In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 9x13 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; set aside.

In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the apples. Spoon crumble mixture evenly over apples.
.

Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

(Source: http://allrecipes.com/recipe/best-ever-caramel-apple-crisp/; slightly adapted)

Cranberry Cream Cheese Cracker Dip

1 (12oz) package fresh cranberries
1-2 jalapenos without seeds, depending on desired taste. (I used 2 and loved it – it’s not spicy!
½ bunch green onions
¼ – ½ C chopped fresh cilantro (I used 2 entire bunches, the crowd loved it – not too overpowering)
½ C sugar
½ teaspoon cumin
1 Tablespoon lemon juice
2 (8oz) packages cream cheese, softened

Directions:

Finely chop cranberries, jalapenos, green onions, and cilantro. Using a food processor is nice and easy! Mix together. Add sugar, cumin, and lemon juice. Stir and serve immediately, or let it sit in the fridge for a few hours to let the flavors meld. Serve over cream cheese with crackers.

(Source: http://funcheaporfree.com/2014/11/cranberry-cream-cheese-cracker-dip-appetizer-recipe/)

Pumpkin Sheet Cake

2 sticks Salted Butter
2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
2 teaspoons Pumpkin Pie Spice
3/4 cups Boiling Water
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
2 teaspoons Baking Soda
2 teaspoons Vanilla Extract
1/2 teaspoon Maple Extract (optional)

FROSTING
8 ounces, weight Cream Cheese, Softened
1 stick Butter, Softened
1 pound Powdered Sugar, Sifted
Dash Of Salt
1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

Preparation Instructions
Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.

In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.

In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.

To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.

(Source: http://thepioneerwoman.com/cooking/2014/11/pumpkin-sheet-cake/)