By any name, it's thin and puffy and buttery and delicious with honey, jam, jelly, maple syrup or simply powdered sugar and strawberries and not good cold or left over. Today's version is called Breakfast Ovencake. It's also known as Dutch Baby and Dutch Pancake.

I love to munge through long forgotten drawers and shelves and discover a cookbook bristling with markers for recipes I wanted to try. Found one from Greenville, S.C., with a stickey on half of the pages.

The cheese I used in the cheese puff was way too salty for my taste and the recipe called for way too much cheese for my taste as well. I'll let you adjust the amount to your liking.

I don't think you'll need to adjust anything in the amaretto toast except maybe your belt.

Baked Amaretto Toast

1/2 cup butter, melted

7 eggs, beaten

1/4 cup sugar

2 tablespoons amaretto

16 ounce loaf of French bread

Preheat oven to 450°. Cut bread into 3/4 inch slices.

Brush two 10x15x1-inch jelly roll pans evenly and generously with a portion of the melted butter. Combine remaining butter with the remaining ingredients except for the bread. Mix well. Dip bread slices into the egg mixture coating very well.

Arrange slices on the prepared pans. Bake 20 minutes, turning slices after 10 minutes. Serve immediately.

While they're better when freshly made, slices would reheat nicely in the oven or toaster oven. Refrigerate leftovers.

Breakfast Ovencake

4 tablespoons butter

1/2 cup plain flour

1 tablespoon sugar, optional

Pinch of salt

1/2 cup half and half

2 eggs, beaten

Powdered sugar, Jams, jellies, syrup, strawberries, etc

Preheat oven to 425°

Melt butter in an 8-10 inch iron skillet in the oven. Whisk together flour, sugar, salt, milk and eggs. Pour mixture into the hot skillet. Bake 15-20 minutes. Enjoy immediately with any or all of the suggested toppings. Give any leftovers to the dog.

Cheese Puff

4 eggs

2 tablespoons plain flour

2 cups half and half

*1 pound sharp cheddar cheese, shredded

20 Ritz crackers, crushed

1/4 cup butter, melted

Preheat oven to 350°. Spray a round, two quart baking dish with Pam.

In a double boiler, combine eggs, flour and half and half. Cook, stirring constantly, until thickened.

It will be lumpy. Remove from heat. Layer one cup of cheese in the bottom of the prepared bowl. Pour half the egg mixture over the cheese. Spread one cup cheese evenly over sauce and finish with the remaining sauce. Toss crushed crackers in the butter and sprinkle evenly over all. Bake about 30 minutes until puffed and crackers are golden. Serve as a breakfast dish with sausage. Serve for brunch with a crisp green salad or dinner with soup beans, sliced tomatoes and corn bread.

*Cook's note. Notice that I reduced the amount of cheese by about half. Use a good quality cheddar. It will be more cheesy than salty. In my opinion, when manufacturers reduce cost, they add salt.

Miss Olivia Sipe is the owner of Miss Olivia’s Table.

in Maryville.

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