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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Dutch Babies Recipe

Brought to you by North Lodge on Oakland

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Yield: 6 servings

Ingredients:
*6 eggs (beaten - room temp)
* 2⁄3 c flour - all purpose
* 1 c milk
* 6 tbs butter
* 1 pinch salt
* 1 sugar - confectionery
* 1⁄2 tsp almond extract

Instructions:
* Preheat oven to 450F
* Place ramicans (1 per person) on a cookie sheet for easier handling. (spray ramicans with non-stick cooking spray)
* Add 1 tbs butter to each ramican and place cookie sheet with ramicans in the oven for 5 minutes to preheat them and melt the butter.
* In a mixing bowl, beat eggs, milk, salt and almond extract, then gradually mix in the flour
* Remove cookie sheet from oven and tilt a bit side to side so the melted butter coats the bottom and parts of sidewalls of ramicans.
* Distribute the mixture evenly into each ramican.
* Bake until puffed significantly and lightly browned on the high points. (~15-20 minutes) (don't use convection) The time is pretty oven dependent so do a test run and just watch them.
* Remove from oven, the butter will now be inside the boat created by the Dutch baby.
* Sprinkle high brown edges with confectioners sugar.
* Slide the dutch baby out of the ramican and onto plate (can be served in the ramican though there is increased burn risk to guests)
* Scoop the filling of choice into the boat and serve as rapidly as possible. (Dutch Baby begins to deflate as it cools, so the faster you move, the better) (preheating the serving plates can help a bit)

Notes:
If there is a long walk from the kitchen to the table, (or you have a flair for dramatic presentation) you may want to remove them from the ramekin table-side so that they deflate less and so guests can see them in all their puffy glory.