German Pancakes

German pancakes just like you would get in a restaurant, huge cakes that creep up the sides of your pan and take over your plate.  With a touch of vanilla and cinnamon, these cakes can be made sweet or savory by Daniel Williams.
Serves 1.

• 1/2 cup Milk
• 1/2 cup Bread Flour
• 2 Eggs
• 1/8 tsp Kosher Salt
• 1/4 tsp Vanilla
• 1/4 tsp Ground Cinnamon
• 1 tbsp Unsalted Butter

1. Add cold butter to your cast iron pan or enamel dish, place in oven and preheat with oven to 425* degrees F.
2. Meanwhile, in a bowl, mix together all ingredients with whisk till smooth.
3. Remove hot pan from oven and pour batter into the prepared pan.
4. Bake for 12 - 15 minutes or until risen and golden.
5. Serve with butter, syrup and powdered sugar for a sweet cake, serve with lemon and butter for a savory cake.

Cheesy Scalloped Potatoes

A very rich, creamy side dish with loads of potatoes and three cheeses.  My Aunt Lynne introduced me to this recipe and it is wonderful! Pairs well with ham, peas, steak and carrots by Better Homes & Gardens.
Serves 6 - 8

• 1/2 Yellow Onion, chopped
• 1 clove Garlic, minced
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 1/4 tsp Black Pepper
• 1/4 tsp Kosher Salt
• 1 1/4 cups Milk
• 3/4 cup Sharp Cheddar, Gruyere and Swiss (mixed evenly), shredded
• 3 Russet Potatoes, thinly and evenly sliced

1. Preheat oven to 350* degrees F. Grease a casserole dish, set aside.
2. In a saucier over high heat, cook onion in butter until onions begin to soften and become translucent. 
3. Add garlic, cook 30 seconds more.
4. Stir in flour, pepper and salt, reduce heat to medium.
5. Add milk and cheese, cook and stir until thick and bubbly.
6. Place half the sliced potatoes in prepared dish, cover with half the sauce.
7. Repeat potato and sauce layer.
8. Bake, covered with foil for 40 minutes.
9. Remove foil and bake 30 minutes or until potatoes and done (top should be slightly golden).