We are trying to start a couple of our own Christmas traditions this year, as well as incorporating individual traditions that we grew up with and aren't ready to let go of. We'll visit Mr. Scrimp's parents tonight (mine live too far away), come back home, exchange gifts in the morning, and then make the 45-minute trek back out to their house again tomorrow to spend Christmas day.
One tradition that I will probably never give up, and that Mr. Scrimp is happy to continue with me, is eating Dutch Babies on Christmas morning.
I have no idea where they got the name. I don't know what about them could possibly be called either Dutch or baby-like. But Dutch Babies they are, and I can't remember a Christmas when I didn't stuff myself full of them.
In my family, we only eat these once a year. This is because it keeps them, and the day we eat them, just a little more special. Also, they are covered in so much butter that if you ate them more than once a year you would die a lot younger.
Still, it's Christmas. I've eaten a grand total of two Christmas cookies this year, had not a single sip of eggnog, and have kept my alcohol intake down to a single bottle of hard cider with my sister in law a few days ago. I won't feel guilty about eating these, although I'll probably use less butter.
Dutch Babies (serves 2)
- 1/2 cup unbleached, all-purpose flour (don't substitute whole wheat--it's gross)
- 2 eggs
- 1/2 cup milk
- 1 stick butter
In a bowl, beat eggs with a whisk or fork. Add flour and milk and beat until combined.
Melt butter in a 9-inch pie tin, cast iron skillet, or similarly sized oven-safe pan or pot. Pour egg mixture into pan and bake for 20 minutes, or until golden brown.
Serve immediately, with apple sauce and powdered sugar.