Dutch Baby with strawberries and cream cheese topping = Yummo!

I bought a huge amount of strawberries last week and I was trying to figure out what to do with them all. So I perused some recipes and combined a few ideas. It turned out awesome!

I started with a Dutch baby. To me it tastes like a thick crepe. We usually make one at least once on the weekend sprinkled with cinnamon and powdered sugar.

Heat oven to 400. While oven is heating place 9x12 glass pan in oven with a stick (or T less) of butter so that the butter melts.

Mix 1 cup flour, 1 cup milk, 1/4 cup sugar, 4 eggs, a sprinkle or so of cinnamon, a t. of vanilla. (Check on butter. Take it out of the oven when it is almost all melted.)

Pour batter into pan.

Bake for 15 minutes

Sift some powdered sugar on top.

This alone makes for a tastey treat.

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I had already sliced up a bunch of strawberries and put 2-3 T of sugar on them so that they were making a nice syrup.

Next I took 1 package of cream cheese, a 1/4 cup or less of sugar, a dallop or so of plain yogurt (optional) and whipped until smooth.

I spread this mixture on the puffed pancake (Dutch Baby) and spooned the strawberries on top. Oh it was Heavenly.

Pumpkin Gooey Butter Cakes

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Southern Thanksgiving

I've made this once and plan on making it again today. The first time I had it was earlier this year at a winery of all places. It is an awesome alternative to the traditional pumpkin pie. (I like it better.) Great for if you have to bring a dessert some place.

Click here for the original link for the recipe on Food Network.

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Dutch Apple Pie

Okay, you all probably have your own recipe that you love for apple pie. We had over half a bushel of apples so I made 4 pies.
I used graham cracker crust.

Filling:
7 peeled, cored and finely sliced apples (don't use granny smith)
1/2 cup sugar
several shakes of cinnamon

Mix the filling together and put in graham cracker crust

Topping:
1/4 cup sugar
1/2 cup flour
several shakes of cinnamon
1/2 cup cold butter

Cut in butter into flour,sugar and cinnamon until mixture resembles course crumbs. Sprinkle over pie filling

Bake 25-30 minutes at 375 degrees or until golden brown. Cool a bit and then sprinkle with powder sugar.
Of course eat warm with a scoop of vanilla ice cream and carmel.
OHHHH so good!!