1885 Sutherland House
A Victorian Bed and Breakfast Inn

Canandaigua, New York

Specialty Recipe

Stuffed Dutch Babies

Always an eye popping presentation and so diversified. Stuff with fresh fruit in the summer, strawberries at strawberry festival time and warm scalloped apples in the winter. The dish that you bake the 'babies' in is very important. The oval that we use actually curls up. Diane Van Der Woude, former innkeeper

Ingredients

3 eggs

1/2 cup milk

1/3 cup white flour

pinch of salt

1/2 teaspoon lemon peel

1/4 teaspoon almond extract

Select oval ramekins; spray with non-stick oil. Whisk all ingredients together in a large bowl. Pour into prepared ramekins, bake in 450 degree preheated oven for 20 minutes, turn oven down, and continue baking for an additional 8 minutes at 350 degrees.

While babies are baking, peel and slice fresh peaches and wash fresh raspberries and fresh blueberries. Toss together gently. Microwave for just 30 seconds to take the chill off the fruit so it will not cool off the babies. As soon as the babies come out of the oven, fill cavities of babies with fresh fruit, drizzle with vanilla yogurt and sprinkle the sliced almonds.

Serve with warm turkey sausage, and melon slice for garnish.

Makes: 3

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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