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Cook'n with Betty Crocker 
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Dutch Oven Puff |
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Serves: 4 Print this Recipe4 eggs large 1 cup milk 1/2 teaspoon vanilla extract 1/4 teaspoon salt 1 cup flour 1/3 cup butter or margarine 1 tablespoon powdered sugar (optional) 1/8 teaspoon nutmeg ground (optional) Heat oven to 425°. Have a 10-inch ovenproof skillet ready. (If the handle is not ovenproof, wrap with several thicknesses of aluminum foil.) Place eggs, milk, vanilla, and salt in a blender container. Cover and blend until foamy. Gradually blend in flour until smooth. Place butter in skillet. Place in oven until melted, but not browned. Remove skillet from oven, tilt to coat inside of skillet with butter. Immediately pour batter evenly into skillet. Return to oven. Bake 20 to 25 minutes until edges are puffed and browned and center is soft-set. Loosen edge with a knife. Sprinkle top with powdered sugar and nutmeg or fill with sweetened fruit or berries and top with sour cream. Cut into wedges. Dutch Oven Puff comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Homestyle Sausage And Gravy Auntie Peg's Favorite Pancakes Cozy Baked Eggs Tender Sour Cream Waffles Savory Breakfast Quiche Country Hash And Eggs Blueberry Crumb Coffee Cake Golden Brunch Bake Dutch Oven Puff Sugartop Cranberry Bread Sunny Cheese Strata |
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