Good Morning from sunny McCleary Washington!
It is a beautiful morning here in the Pacific Northwest. It’s not quite 6 am yet but the sun is up and the air is cool with the fragrance of flowers wafting in from the patio. There are those moments when you are pulled back in time and this is one of those mornings... the smells of summer through the open patio door, coffee, and bacon frying take me to my grandma Ivys’s kitchen. Big family breakfasts, with all my kids running around, grandma’s dog Ginger chasing endless tennis balls off the back deck that my kids never got tired of throwing for her. Summer was magical down at grandmas at the beach. I am glad my kids have so many lovely memories of it too. Grandma's house was a short couple of blocks to the beach, endless hours of sandcastles, wave jumping, shell searching, frisbee and ball throwing happened there. I don’t think my kids ever ate as much as they did when we were there. The good sea air must have made their appetites grow. Grandma loved feeding my boys, and was always amazed at just how much they could pack away! When you first woke up and wandered into the kitchen there were always peaches and cream and cinnamon rolls to tide you over until breakfast could be made. Then she would cook! Buttermilk pancakes from scratch, so light and fluffy they floated into your mouth! I loved mine with her strawberry freezer jam and butter. There would be bacon and sausage, eggs and home fried potatoes. It is a memory that is still so fresh in my mind that it’s hard to believe it’s been so long since she has been gone. Every year when I make jam, my kids all say proudly that they have never had a store-bought jam. As long as I’m alive, they won’t! She taught me well, and I hope one day I will pass it on to their wives and children like she did mine.
Today’s recipe is for one of our favorite breakfasts here at the Groody house. My husband had never had these until we went on our honeymoon. It’s been a recipe that I love to make and eat. Since we celebrated our anniversary yesterday I wanted to make this for him this morning. I used to make them in my large cast-iron skillet until I received this stunning True Blue quiche dish. Now my Dutch Babies look like they are fit for a king, and since Tim is the king of our castle, it’s very fitting indeed! They are being presented on two pieces of the 12 piece True Blue Designer Dinnerware Combo, regularly $499.99 and on sale at 20% off for $399.99. Also featured and available is a True Blue Honey/Jam jar regularly $72.99 and on sale at 20% off for $57.99. All of these gorgeous True Blue pieces pictured are available for purchase at the Pottery Avenue by Pangaea website. Use the search button and type in True Blue and it will bring up all of the pieces in this stunning pattern. Use discount code Twila or PAF for your 20% discount. Any questions, please send a message!

From my heart to yours! Smacznego!

Kim’s Dutch Baby

  • 4 tablespoons butter cut into pieces
  • 3 large eggs
  • 3/4 cup milk
  • 3/4 cup flour
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla
  • Zest of 1/2 of a lemon
  • Powdered sugar

I now do this in my True Blue quiche dish, but you can do this in a cast-iron skillet. Cut your 1/4 cup butter into smaller pieces and placed in the bottom of your baking dish, place into the oven and start to preheat to 425°.
While the oven is preheating you can mix your batter. Mix your eggs, milk, sour cream, and vanilla. Add flour, salt, and lemon zest and mix until smooth.
Pull your baking dish out of your preheated oven. Your butter will be melted and slightly browned. Carefully pour your batter into the dish and place back into the oven for 20-25 minutes. Oven temperatures do vary so you may need to leave in for a few more minutes if it’s not quite all browned in the middle of your dish.
Remove from oven and remember to never place Polish Pottery onto something cold. I use a cooling rack with a towel on top of it to prevent any temperature changes. Dust with powdered sugar and serve. You can use any topping you like... I eat mine with lemon juice squeezed on top, but each of my boys likes something different. Yogurt, jam, and syrup have all been gobbled up with these Dutch Babies!