Rustic Puff Oven Pancake

I love cooking in cast iron. I’ve really only begun but I feel like I’ve really done something special every time I use it. Cast iron is really easy to use and it doesn’t take a lot of special care. My cast iron is from Lodge Logic from It came preseasoned for under $40.00 with FREE shipping! The lid flips over to be used as a skillet and the Dutch oven holds 5 quarts. You just can’t beat it. Basically, after cooking, clean the cast iron with water, no soap, wipe clean, hand dry and then oil with canola or even olive oil. I’ve had no rust issues and it cooks and bakes beautifully. So you’re asking, what can I make in cast iron? For starters, cornbread, puff oven pancakes, Irish soda bread, stews, soups, and pretty much everything else. Cast iron will last forever, check it out on amazon and check out my photos below.
Click on the cast iron pot below to take you to Amazon.

My puff oven pancake followed by the recipe.
Puff Oven Pancake


2 tbsp butter
2 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup flour
Fresh fruit, sautéed apples, cinnamon, maple syrup, or other desired toppings

Preheat oven to 450°f.

Be sure your eggs and milk are at room temperature. In a blender or food processor, combine the eggs, milk and flour. Blend until thoroughly mixed. Set aside.

Place 1 tbsp butter in each 9 inch round cast iron skillet or cake pan. Place the skillets or pans into the oven and heat until the butter is melted. Remove pans from the oven and swirl the butter to cover the bottom of the pan.

Pour half of the mixture into each pan. Bake for 15 minutes or until golden brown. Do not open the oven during the bake time or your pancakes will not puff.

Remove from the oven and immediately garnish with fruits and syrup. Serve immediately in the skillet or transfer to a large plate.

Southern Seafood Boil Bash

So it was 42nd B-day last week Friday and I wanted throw a small party for a small group of friends. I wanted something simple, something fun, and something that tastes good. I got to thinking about a Seafood Boil. Growing up with a Dad who was a fisherman, we constantly had fish, fish boils, smoked fish, fried fish….you get the point. Many years ago my Dad gave me his fish boil secrets. So last week I pulled out my big pot, threw in a bag of shrimp and crab boil, a couple lemons and in 30 minutes a good old seafood boil was ready to eat. Many people add sausages and other things to their boil but I don’t like sausage so I use crab legs, shrimp, potatoes, and corn. No matter how you do your boil, enjoy it! Enjoy my photos and check out the recipe under the photo.

Southern Seafood Boil

Cynthia’s Seafood Boil
1 large pot
2 bags of Durkee shrimp and crab boil (or your favorite brand)
1 or 2 lemons quartered
1 lb shrimp, shell on
Crab legs (as many as you can fit in the pot)
6 or 7 red potatoes (halved if you want)
4 ears of corn, cut into fourths

Fill your large pot about 3/4 full of water. Add your bags of shrimp and crab boil, as well as your lemons. Bring to a boil. Add your potatoes and corn. Boil the potatoes and corn for about 15 minutes or until just about done. Add your seafood and cook an additional 5 – 7 minutes. Drain the liquid and serve the seafood boil in a large bowl or on sheets of newspaper. Serve with melted butter or hot sauce.
You can reserve the seafood boil for later and use as a broth for a seafood soup.


All That Summer Brings

So time is flying by, BBQs, and beach parties are filling up the weekends. What should you bring to the party? Well, indoors or outdoors there are all sorts of great tasting thing for every summer event. I truly love fruit based desserts for summer and light salads or seafood dishes for BBQs. Check out my photos and there is even a recipe or two available under recipes.

Light feeling but very indulgent.
Light feeling but very indulgent.

Thai Seafood Salad
Thai Seafood Salad is a great summer BBQ dish. Not too spicy and it can be served cold or warm.

Raspberry Mousse
Raspberry Mousse

A simple summer addition to a light meal. Just add raspberry fruit puree to whipped cream. Serve in individual cups, garnish with extra fruit and a sprig of mint.