Cherry Almond Dutch Baby
Prep time: 10 min
Cook Time: 20 min
Yield: 4 to 6 servings
1 tablespoon butter
3/4 cup milk
1/2 cup Pillsbury BEST All Purpose Flour
2 large eggs
2 tablespoons sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/2 cup Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves
Powdered sugar for garnish (optional)
1. HEAT oven to 425F. Melt butter in 9-inch pie plate in the oven.
Remove from oven. Brush butter over entire inside of plate.
2. COMBINE milk, flour, eggs, sugar and almond extract in blender
container. Process using several pulses to make a smooth batter. Pour
batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
3. REDUCE heat to 350F. Bake 5 to 8 minutes longer or until golden
brown. Remove from oven. Spread with cherry preserves. Sprinkle with
powdered sugar if desired. Cut into wedges and serve immediately.
Source: Pillsbury
Prep time: 10 min
Cook Time: 20 min
Yield: 4 to 6 servings
1 tablespoon butter
3/4 cup milk
1/2 cup Pillsbury BEST All Purpose Flour
2 large eggs
2 tablespoons sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds
1/2 cup Smucker's Orchard's Finest Michigan Red Tart Cherry Preserves
Powdered sugar for garnish (optional)
1. HEAT oven to 425F. Melt butter in 9-inch pie plate in the oven.
Remove from oven. Brush butter over entire inside of plate.
2. COMBINE milk, flour, eggs, sugar and almond extract in blender
container. Process using several pulses to make a smooth batter. Pour
batter into hot pie plate. Sprinkle with almonds. Bake 15 minutes.
3. REDUCE heat to 350F. Bake 5 to 8 minutes longer or until golden
brown. Remove from oven. Spread with cherry preserves. Sprinkle with
powdered sugar if desired. Cut into wedges and serve immediately.
Source: Pillsbury
