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Wilfred Reinke

aka Oshawa Ogre


World Cup Recipes – German Pancakes aka Dutch Babies with Sweet Apple Filling

With the big Soccer tournament now under way I thought I would help celebrate by posting some recipes with an around the world theme.

First up is a family favourite that I get asked for at least once a week, German Pancakes with a Sweet Apple Filling.

I have also seen these called Dutch Babies so this is a tribute to both the Germany and Netherlands Soccer Nations.

I get asked almost every week-end to whip up two of these for breakfast.  Light eaters will eat a quarter sized slice, but  more often than not I have eaten one half of a pancake.

How to make the filling


5 Granny Smith or Honeycrisp Apples       1/4 cup of Melted butter
3/4 cup Light Brown Sugar
1 1/2 Tbs Cornstarch
1/2 cup of Milk

Start by peeling and core 5 Apples, I use Granny Smith but Honeycrisp works well too, you can even use a combination of the two. Dice up the apples.

In a skillet melt a half stick of butter and add the brown sugar, milk and cornstarch, stir until thickened which should be about 2 or 3 minutes.

When thickened add the diced apple and over medium heat cook for 5-10 minutes untill the apples are soft, stirring frequently.

For those that really like cinnamon you can sprinkle some on the apple filling as well, but not a necessity.

When cooked set aside.

Next we will make the Pancakes

Making German Pancakes


5 Large eggs (at room temperature)
1 cup of Milk (at room temperature)
1/4 tsp Vanilla Extract
1 Cup of Flour
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp salt

Lemon Juice and Icing Sugar for garnish

Because the recipe works better with the eggs and milk at room temperature I crack the eggs and have the milk sitting on the counter while I make the filling.

It is very important to pre-heat your pans in the oven set at 450 F, 10 or 12 inch Cast-Iron Skillets work best but if you do not have ceramic or glass pie Plates will work in a pinch.

While the pans are heating let’s make the batter.

Whisk up the 5 eggs and add to them the cup of milk and the vanilla and whisk together.

In a separate bowl we will mix the dry ingredients together.

Combine the flour (all-purpose works well), cinnamon, nutmeg and salt.

combine and whisk the wet & dry together, I just do this by hand as you want it mixed well but a few lumps is ok, no need to over mix.

Take the heated pans out of the oven and put at least a 1/4 stick to 1/2 stick of butter in each pan, and as it is melting coat the bottom and sides of the pans.

Split the batter into the two pans over the melted butter. (do not stir, just leave it as is), and put them back into the 450 F oven. The pancakes are baked in the oven not on the stove-top!

As they bake you will see the pancake rise up huge and into some wild shapes, this is normal the center will fall after they come out of the oven.

Baking should take about 12 minutes, You want the outer edges to darken the center may not look cooked but it will be, it is the butter that maybe sitting on the top of the pancake.

If you have kids in the house they will be fascinated by the wierd shapes that the pancakes will rise to, no two will ever be the same.

When they come out of the oven you can sprinkle some Lemon Juice around the pancakes while they are still in the hot skillets

If your pans are well seasoned they should lift out of the skillets very easily with a spatula, and you can then plate them.

At this point you can add the apple filling to the pancakes (you can reheat the filling for a couple of minutes just before taking the pancakes out of the oven)

You can use other fruits for this recipe, sometimes I will slice up strawberries and coated them with sugar to get the strawberries juicy  and use that instead of the apple filling, or as a treat put a couple of scoops of ice cream on top.

What are you waiting for?  Make some of these today, a great breakfast or make it as a dessert….. Enjoy!

Edit, I had made a youtube video making these once before you can see it here …

Southern Rhubarb Bread Recipe – Mountain Style

Ever since we moved into our present home about 15 years ago we have had Rhubarb growing in the back of our yard.

I think we made some jelly out of it once and we have given some away to my Mother but most of the time it would just get mowed down by the mower.

This year I did not want to waste it, so I asked one of the best online food writers in the business Cyndi Allison for some advice on what I could do with it, living in the south she suggested her recipe for Rhubarb Bread.

 (Link to original recipe)

And today I gave it a try, and Wow am I ever glad I did. This bread came out of the oven about half an hour ago and I had the first piece (the end is always my favorite)

Here is how I made this…

Southern Rhubarb Bread Recipe – Mountain Style

You need

1 cup of sugar mixed with 1/2 cup of butter (1 stick) and add 1 TBS Grated Orange peel and 1 tsp of Vanilla extract in a mixing bowl til it is mixed thoroughly.

Then I added 2 eggs (one at a time) while mixing.

In a separate bowl I added 1/4 cup of Flour to 3/4 cup of finely chopped fresh Rhubarb (you can also use frozen if you have it, but do not let thaw) coating the Rhubarb helps to not have the Rhubarb sink in the pan. add to this mixture 3/4 cup of chopped Pecans.

In a 3rd bowl I added 1 tsp of baking soda along with 1/4 tsp of salt to 2 cups of all-purpose flour. Then adding 3/4 cup of Buttermilk to the flour (do not over mix, you only want this to blend evenly otherwise the bread may get tough.

And here is a hint, if you do not have buttermilk just put 1 Tbs of Lemon juice (or white vinegar) in a measuring cup and add 1 cup of milk (I use 1%) stir and let sit 5 minutes, and you have Buttermilk.

I then folded in the Rhubarb mixture and the egg mixture into the flour and milk mixture, combining all together to a nice consistency, no need to over mix it you just want it even, I did this by hand with a spatula.

Pre-heat your oven to 350 F and spoon the mixture into a 9×5 loaf pan (I line mine with parchment paper and sprayed with Pam cooking spray).

Bake for just over an hour, for me it was 1 hour 10 minutes but times will vary with the stove you use, mine happens to be gas.

You cam use a toothpick to poke in the loaf, if it comes out dry it is done.

Let the bread sit in the pan on the counter for 10-15 minutes and then take it out of the pan and onto a cooling rack.

Cut yourself off a slice and spread on some butter, margarine or cream cheese.

Man that was some great tasting bread.


Thanks again to my friend Cyndi for the reference you can find here and her blog here and on Twitter @cyndiallison

Dutch Oven Chicken and Dumplings

Tonight I just had to try a recipe that I found on Cyndi Allison’s Yes! you can Grill website for Dutch Oven Chicken and Dumplings

which I found here

Give it a look see, Cyndi in my view is one of the best Internet writers in the business

I did mine on the stove top tonight because I was out of propane and do not have a charcoal grill.

here is how mine turned out and it is was delicious (though maybe I cooked slightly too long or should of added a bit more liquid, it boil off too much. but fantastic dinner!

3 Loaves Banana Bread Recipe


This recipe that someone in my family taught me to make is great for using up those over ripe bananas that know one will eat.  

I put the black skinned over ripe bananas in the freezer and when I have 9 of them  

I make them into Banana Bread that is tasty and moist and gets eaten before you know it.  

Very simple to make , here is how it goes.  

In a mixing bowl add 1 1/2 cups of Crisco Shortening to 2 1/4 cups of sugar and mix well  

Take 9 bananas out of the freezer (or can use unfrozen which will not take as long to bake
Peel of the skins and put the whole bananas into a separate mixing bowl
using a potato masher, mash up the bananas and add them to the mixed sugar and shortening.
Add 3 eggs and 3/4 cup of milk and again using a mixer, Mix well.  

In yet again another mixing bowl combine 5 1/4 cups of all-purpose flour with 4 1/2 tsp Baking Powder
along with 3 tsp Baking Soda and 1 1/2 tsp of salt, mix well and add to the banana mixture  

using a ladle pour into 3 Loaf pans greased, sprayed with Pam or lined with parchment paper  

As an option you can add chocolate Chips to the mixture for an added treat  

(In todays batch I poured mix into two of the pans and added chocolate chips to what was left in mixing bowl and mixed for a few seconds and filled the third pan , so only one of the loaves had chocolate chips)  

Into a pre-heated 350 degree oven they go cooking for anywhere from 45-60  minutes  

Use a tooth pick after 40 minutes to check if they are done,  

you do not want any wetness staying on the tooth pick when you pull it out  

Take them out of the pans  and put on to cooling racks.  


Full loaf of plain and one slice of the Chocolate Chip Banana Bread..... Yum!