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Peach Dutch Baby

The Ingredients 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, warm 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch of salt Confectioners’ sugar,...

The Ingredients

  • 3 tablespoons butter
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup milk, warm
  • 1 tablespoon sugar
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • Confectioners’ sugar, for dusting
  • 1 peach, sliced
  • Sliced almonds (for topping)
  • Powdered sugar (for topping)

The Steps

  1. Preheat your oven to 400°F.
  2. Put the butter in the skillet, and place in the oven for a few minutes or until butter is completely melted.
  3. Blend the eggs, flour, milk, sugar, vanilla, and salt in a stand mixer or blender.
  4. Remove the skillet from the oven and allow the butter to coat the entire bottom and sides of the skillet. Pour any remaining butter into the batter and mix again.
  5. Pour the batter into the hot skillet, and place about half of the peach slices in the batter (save the rest for topping). Bake for 20-25 minutes or until puffed and golden brown.
  6. Arrange the remaining peach slices on top, and add additional toppings like sliced almonds and powdered sugar if desired.

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Prep Time: 20min Cook Time: 25min Serves: 4

Raspberry-Rhubarb Crumble

The Ingredients Filling: 3 cups fresh raspberries 3 cups rhubarb, chopped Zest and juice from ½ lemon ⅓ cup sugar 1 tablespoon cornstarch Topping: ½ cup flour ½...

The Ingredients

Filling:

  • 3 cups fresh raspberries
  • 3 cups rhubarb, chopped
  • Zest and juice from ½ lemon
  • ⅓ cup sugar
  • 1 tablespoon cornstarch

Topping:

  • ½ cup flour
  • ½ cup old-fashioned oats
  • ¼ cup light brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into cubes
  • Vanilla ice cream, optional, for serving

The Steps

  1. Preheat your oven to 375°F.
  2. Make the filling. In a large bowl, add raspberries, rhubarb, lemon zest and juice, sugar, and cornstarch. Toss to combine. Spread evenly into bottom of your Stargazer Cast Iron skillet.
  3. Make the topping. In another bowl, combine flour, oats, light brown sugar, cinnamon, and salt. Add butter and using your fingers, mix until you have large crumbles.
  4. Scatter the topping evenly over fruit, covering it completely.
  5. Bake for 30-35 minutes, until fruit juices are bubbling around outside edges. Place under the broiler for 1-2 minutes to brown top. Allow to cool before serving.

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Photo by Jennifer Johnson | Recipe by The Coastal Table

Prep Time: 20min Cook Time: 40min Serves: 4-6

Bread Pudding

The Ingredients 1 loaf brioche bread, cut in cubes 1 cup milk ¼ cup cream cheese ¼ cup butter 1 cup sugar 2 eggs 1 tsp cinnamon ½...

The Ingredients

  • 1 loaf brioche bread, cut in cubes
  • 1 cup milk
  • ¼ cup cream cheese
  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp cinnamon
  • ½ pint blueberries
  • ½ pint raspberries
  • Powdered sugar
  • 3 scoops vanilla bean ice cream

The Steps

  1. Preheat your oven to 350°F.
  2. Heat your cast iron skillet over medium heat then add milk, butter and cream cheese. Wisk together until cream cheese and butter are melted and milk is hot.
  3. In a large bowl, whisk the sugar, eggs and cinnamon together then toss bread in the mixture to coat. Add milk mixture next and toss quickly (so bread doesn’t get too soggy).
  4. Pour the bread back into skillet then sprinkle fruit on top. Bake skillet in the oven for 20 minutes or until a knife comes out clean and it is cooked through.
  5. Allow to cool slightly before adding powdered sugar and ice cream.

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Prep Time: 5min Cook Time: 35min Serves: 4-6

Berry Cobbler

The Ingredients Filling: 4 cups mixed berries 1 cup sugar ¼ cup flour 1 tbsp cornstarch ½ tsp salt Crumble: 1 cup flour ¾ cup rolled oats ½...

The Ingredients

Filling:

  • 4 cups mixed berries
  • 1 cup sugar
  • ¼ cup flour
  • 1 tbsp cornstarch
  • ½ tsp salt

Crumble:

  • 1 cup flour
  • ¾ cup rolled oats
  • ½ cup sugar
  • ½ tsp cinnamon
  • ¾ cup butter, cold and cubed
  • Vanilla ice cream (for topping)

The Steps

  1. Preheat oven to 375°F.
  2. In your Stargazer Cast Iron skillet, toss berries with sugar, flour, cornstarch and salt.
  3. In a stand mixer with the paddle attachment, add flour, oats, sugar, cinnamon and cubed butter. Mix until crumbly but will stick together when pressed together with your fingers.
  4. Sprinkle crumble on top of berries and bake for 40 minutes or until top is golden brown.
  5. Serve warm, topped with vanilla ice cream.

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Prep Time: 15min Cook Time: 40min Serves: 6-8

Irish Bread Pudding

THE INGREDIENTS 10 slices brioche bread ½ cup raisins Pat of butter 1 12oz can evaporated milk ½ cup granulated sugar 2 eggs 1 tsp cinnamon Whiskey caramel...

THE INGREDIENTS

  • 10 slices brioche bread
  • ½ cup raisins
  • Pat of butter
  • 1 12oz can evaporated milk
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp cinnamon
  • Whiskey caramel sauce
  • 1 cup granulated sugar
  • 2/3 cup water
  • ¼ cup butter, cubed
  • 2 oz cream cheese, cubed
  • ¼ cup Irish whiskey
  • ¼ cup milk

THE STEPS
  1. Preheat your oven to 350°F. 
  2. Coat your Stargazer Cast Iron skillet with a pat of butter. Cut brioche bread into thick cubes and add to skillet along with raisins. 
  3. In a large bowl, whisk milk, eggs, sugar and cinnamon. Pour over the top of the brioche.
  4. Bake for 15-20 minutes or until custard is set and tops of bread are slightly crispy. Spoon into bowls and create the whiskey caramel sauce. 
  5. To make the sauce, combine sugar and water in a small saucepan over medium heat. Stir until sugar dissolves. Simmer without touching for 10-15 minutes to get golden brown. Remove from heat and add butter and cream cheese, whisking constantly so no lumps occur. Stir in whiskey and milk. 
  6. Drizzle sauce on top of bread pudding, serve and enjoy!
Prep Time: 20min Cook Time: 30min Serves: 4-6

Skillet Carrot Cake

The Ingredients Carrot Cake ½ cup plus 3 tablespoons vegetable oil, divided 1 cup of sugar 1 teaspoon vanilla extract 2 large eggs, at room temperature 1¼ cups...

The Ingredients

Carrot Cake

  • ½ cup plus 3 tablespoons vegetable oil, divided
  • 1 cup of sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1¼ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large carrot, peeled and grated (about 1 cup grated)
  • ½ cup raisins

Cream cheese frosting

  • 8 ounces cream cheese, at room temperature
  • ¼ cup plus 1 tablespoon whole milk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar, sifted

Note: This frosting is a cross between a typical frosting and a glaze. By adding milk, it becomes a bit more spreadable than the traditional cream cheese frosting. If you want it thicker, add the milk, 1 tablespoon at a time, until you reach your desired consistency.

THE STEPS

  1. Preheat oven to 350ºF. Coat bottom and sides of your Stargazer Cast Iron skillet with 1 tablespoon oil.
  2. In a mixer fitted with the paddle attachment, combine remaining oil, sugar, and vanilla. Add eggs and mix until well combined.
  3. In a medium bowl, combine flour, baking soda, cinnamon, and salt. Slowly add dry ingredients to wet mixture and combine. Add carrots and raisins and mix until just combined. Transfer mixture to cast iron skillet and bake for 35-45 minutes until a toothpick inserted into the center comes out clean. Set aside to cool.
  4. Meanwhile, make the frosting. Combine cream cheese, milk and vanilla, and mix until well combined. Slowly add confectioners’ sugar and mix until completely smooth. When the cake is cooled, top it with frosting and serve.
Prep Time: 20min Cook Time: 1hr Serves: 6-8