{"id":284,"date":"2011-11-05T06:14:16","date_gmt":"2011-11-05T06:14:16","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=284"},"modified":"2011-11-05T19:21:11","modified_gmt":"2011-11-05T19:21:11","slug":"baby-dutch-babies","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=284","title":{"rendered":"BABY DUTCH BABIES"},"content":{"rendered":"

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Petite Dutch babies are a delicate, delicious close relative of popovers.\u00a0 This recipe cradles a savory filling of cream cheese and chutney in the crisp, tender popover.\u00a0 Serve them warm or at room temperature.\u00a0\u00a0\u00a0 They may look a little lop-sided but trust me these are gobble-up good.\u00a0 And so easy and quick to make.<\/p>\n

BABY DUTCH BABIES.<\/p>\n

2 tbs. butter<\/p>\n

2 large eggs<\/p>\n

1\/2 cup each all-purpose flour and milk<\/p>\n

3 oz. cream cheese<\/p>\n

1\/4 cup chutney – any kind but choose one with LOTS of flavour<\/p>\n

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  1. Divide butter evenly among twenty-four l 1\/2 inch or twelve 2 1\/2 muffin cups.\u00a0 Place in a 425F oven until butter is melted (2-3 minutes).<\/li>\n
  2. Meanwhile\u00a0 whirl eggs, flour, and milk in a food processor or blender until smooth.\u00a0 Put into a measuring cup with a good pouring lip.\u00a0 Cut cheese into cubes to equal number of muffin cups; set aside.<\/li>\n
  3. Evenly pour (or spoon) batter into cups.\u00a0 Bake until bottoms are firm (2 minutes) for small cups, 5 minutes for large cups).\u00a0 Remove from oven and quickly add one piece of the cheese and top with 1\/2 teaspoon (for small cups) or l teaspoon (for large cups) of the spicy chutney to each cup.\u00a0 Return to oven and continue baking until puffed (about 10 min)<\/li>\n
  4. Let cool briefly; then remove from pans.\u00a0 Serve warm or at room temperature.\u00a0\u00a0\u00a0 Serve to hungry dinners and watch them disappear.<\/li>\n<\/ol>\n<\/div>
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