From the kitchen of: The Pampered Chef
Back in 1998, I tried my hand at selling Pampered Chef products. It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process. When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it. I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.
3 T butter or margarine
Back in 1998, I tried my hand at selling Pampered Chef products. It was a fun way to get out of the house and I was able to earn some great kitchen tools in the process. When Emma was born in March of 1999 and Robert started school and working full-time, I decided trying to get away to have parties would be too much and I gave it up, but I found this recipe from the whole experience so it was all worth it. I like to make this at Christmastime with some kind of strawberry syrup or sauce on top.
3 T butter or margarine
1 cup milk
6 eggs
3 T honey
1 pkg. (30z.) cream cheese, softened
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 400 degrees. Grease Deep Dish Baker with 1 T butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 minute more. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit.
Yummy, yummy!
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