Apple Honey Dutch Baby

Breakfast this morning was phenomenal!! A gorgeous Apple and Honey Dutch Baby. SOOO GOOOOOD!!! Jim says I should open a restaurant, but I vetoed that idea pronto. I really don't want to work that hard.

But this was a perfect weekend meal. Sweet, thick, full of tart apples and rich honey. Just the way to start a lazy weekend.

We don't have much planned for the next few days. We are getting away for the Thanksgiving weekend though. We're having dinner on Thursday at Jim's sister Mary's, then bright and early Friday morning, we are leaving (hopefully before first light) for a few days in the upper Mojave Desert. We have two favorite spots, one off of Trona Road just outside of Johannesberg, and the other just a quarter-mile from Bickel Camp in Last Chance Canyon.

The place off Trona is our favorite target shooting site. There is a large hill behind us where we set up our targets, paper, steel, or 1 liter water bottles, and blast away to our heart's content. But there is really nothing else to do there.

The Bickel Camp place has a less desirable shooting area, but there are coyote holes to dig for gold in, and the caretaker of Bickel is a good friend of ours so we have shooting and digging fun during the day, and good conversation around the campfire at night. We'll probably go to Bickel.

Here is the recipe for the Dutch Baby

3 eggs
2/3 cup flour
3/4 cup milk
pinch salt
1 tablespoon sugar
1/4 teaspoon pie spice
1 teaspoon vanilla
2 tablespoons butter
1 large Granny Smith apple, diced large
3 tablespoons honey

Heat oven to 400 degrees. In a medium bowl or in blender, beat eggs, flour, milk, salt, sugar, pie spice, and vanilla until smooth.  Heat  butter in a 10-inch cast iron of oven proof skillet. Add apples and saute until softened. Pour honey over apples. Turn off heat and pour egg batter over apples. Place in oven for 25-25 minutes. The baby will rise, but could fall after it's removed from the oven. It's fine if it does. Baby should be slightly browned at the edges and nicely brown on the bottom. Serve with additional honey, maple syrup and/or jam, your choice. This will serve 3 to 4 people.