recipe + LOVE ME
3/8/07 19:59![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
schmericaYou guys, I got the Gourmet Cookbook back in the end of June for, like, 80% off the list price, and man, it is some of the best eight dollars I have spent. And I haven't even got to make that many recipes from it yet! Although I am making long, long lists of all the things I want to try when I have enough time or money.
Tonight's dinner, though, was both pretty cheap and really easy -- and turned out yummy. Triple play! Seriously, though, anytime you cook apples with lots of butter and sugar until they're soft, it's going to turn out good, I think. The batter here is sweet and creamy and mild, and basically just supports and mixes in with the apples.
Puffed Apple Pancake
Ingredients:
2 Granny Smith apples, peeled, cored and sliced ΒΌ inch thick
1 tablespoon lemon juice
3 tablespoons packed brown sugar
4 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
3/4 cup milk
3 eggs
2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Put a rack in middle of oven and preheat oven to 425 degrees F.
Toss apples with lemon juice, brown sugar, 3 tablespoons of granulated sugar, cinnamon, and cloves in a bowl.
Heat 1 1/2 tablespoons butter in a 10-inch oven proof nonstick skillet over moderate heat until foam subsides. Add apples and cook, stirring occasionally, until just tender, about 4 minutes. Transfer apples and any liquid to a wide bowl and let cool.
Heat cleaned skillet in oven for 5 minutes. Combine milk, eggs, flour, remaining 1 tablespoon sugar, salt and vanilla in a blender and blend until smooth.
Remove skillet from oven. Melt remaining 1 1/2 tablespoons butter in skillet over moderately high heat, then pour batter into skillet. Spoon apple mixture evenly over top. Bake pancake until puffed and golden and a wooden pick and skewer inserted in center comes out clean, 15 to 20 minutes.
HI YOU GUYS IT IS FRIDAY NIGHT AND I HAVE APPLEY GOODNESS AND POP AND THE INTERNET AND THE HOUSE TO MYSELF. COME TALK TO MEEEEEEEEEEE.
Tonight's dinner, though, was both pretty cheap and really easy -- and turned out yummy. Triple play! Seriously, though, anytime you cook apples with lots of butter and sugar until they're soft, it's going to turn out good, I think. The batter here is sweet and creamy and mild, and basically just supports and mixes in with the apples.
Puffed Apple Pancake
Ingredients:
2 Granny Smith apples, peeled, cored and sliced ΒΌ inch thick
1 tablespoon lemon juice
3 tablespoons packed brown sugar
4 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
3/4 cup milk
3 eggs
2/3 cup flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Put a rack in middle of oven and preheat oven to 425 degrees F.
Toss apples with lemon juice, brown sugar, 3 tablespoons of granulated sugar, cinnamon, and cloves in a bowl.
Heat 1 1/2 tablespoons butter in a 10-inch oven proof nonstick skillet over moderate heat until foam subsides. Add apples and cook, stirring occasionally, until just tender, about 4 minutes. Transfer apples and any liquid to a wide bowl and let cool.
Heat cleaned skillet in oven for 5 minutes. Combine milk, eggs, flour, remaining 1 tablespoon sugar, salt and vanilla in a blender and blend until smooth.
Remove skillet from oven. Melt remaining 1 1/2 tablespoons butter in skillet over moderately high heat, then pour batter into skillet. Spoon apple mixture evenly over top. Bake pancake until puffed and golden and a wooden pick and skewer inserted in center comes out clean, 15 to 20 minutes.
HI YOU GUYS IT IS FRIDAY NIGHT AND I HAVE APPLEY GOODNESS AND POP AND THE INTERNET AND THE HOUSE TO MYSELF. COME TALK TO MEEEEEEEEEEE.
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4/8/07 03:42 (UTC)