APPLE PUFF PANCAKE

I can't tell you how happy I am that there's an apple orchard up the mountain! We got some apples from a 'well known' orchard in GA, but the apples we got there weren't as juicy.....in fact, they were 'mealy'.  There is nothing like a delicious, cold, crisp juicy apple......except baked! Or even homemade applesauce. Besides tasting good, it makes your house smell good.....and kind of has a warm/welcome feel. Ok...back to this recipe. It is so easy to make. I could see this as a nice breakfast when the chill is in the air and the leaves are changing color......and hot chocolate is the seasonal comfort drink in your mug. This will impress!!!

APPLE PUFF PANCAKE

Makes 8 Servings

4 TBSP butter (I used light butter)
4 TBSP brown sugar, divided
1/2 tsp ground cinnamon
2 large apples, peeled/cored/thinly sliced
3/4 cup milk (I used 2%)
3 eggs
1/2 cup flour
1/2 tsp salt
1/2 tsp vanilla extract

Preheat your oven to 400°.

In a 10-inch cast iron skillet, melt the butter, 1 TBSP brown sugar and cinnamon. Add the apples and cook until they're somewhat soft and there's a bit of a light brown syrup in the bottom of the skillet. Spread the apples evenly in the skillet and remove from the heat.

In a medium mixing bowl, combine the remaining ingredients and mix thoroughly.

Pour the batter over the apples. Bake for 15 – 20 minutes or until it puffs up and is a little golden brown.

 

Remove from oven and serve.

 

 

MY SPIN: Look at the size of those apples!!! I would suggest using either 1 apple that size or 2 smaller ones.....there was too much (if there is such a thing) apple compared to pancake. Also, this was incredibly sweet! I would lower the amount of brown sugar to 3 TBSP. I took a bite and, other than it being really sweet, it was very tasty. Then I took a bite with maple syrup ….. try it that way!!!

Enjoy!

Peace.

Jan

PEACH COBBLER-ISH

I 'permanently borrowed' this fabulously easy recipe from Taste Of Home. If you go looking for it, you'll find it listed under "Tennessee Peach Pudding Recipe". Why? Um.....I dunno!!! There is nothing pudding-y about this recipe. It's more cobbler-ish. What I DO know is this is easy and delicious. The hardest part was peeling and slicing the peaches (5 slices for the recipe.....1 for me). Their recipe also said "Half-and-half cream".....pour it over the finished yumminess. Um...NO!!! At least not in Chez Jan! To me, half-and-half is coffee creamer......but maybe that's what would make this pudding-y. That's just something I'll never find out because I'm not gonna do it! Go make this before peaches are out of season......you won't be sorry! Promise!

 

PEACH COBBLER-ISH

Makes 8 Servings

1 cup all-purpose flour

½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:

1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

(water not pictured....oops!)

Preheat oven to 400°. Spray an 8x8-inch baking dish.

Don't forget to spray it in your dishwasher to save having to clean up overspray

Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.

Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

 

Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.

Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.

Jan

Recipe without pictures:

PEACH COBBLER-ISH

Makes 8 Servings

1 cup all-purpose flour

½ cup Splenda granulated (OR sugar)
2 tsp baking powder
½ tsp salt
½ tsp cinnamon (optional) *see my spin
½ cup milk
3 cups sliced, peeled fresh or frozen peaches

TOPPING:

1 ½ cups water
½ cup Splenda granulated (OR sugar)
½ cup packed brown sugar
1 TBSP light butter
¼ tsp ground nutmeg

Preheat oven to 400°. Spray an 8x8-inch baking dish.

Combine flour, Splenda (OR sugar), baking powder, salt and cinnamon. Stir in milk until just combined. Fold in peaches.

Spread into the baking dish.

For the Topping, combine water, Splenda (OR sugar), brown sugar, butter and nutmeg in a medium saucepan. Bring to a boil, stirring until the sugars have dissolved. Pour over the peach mixture.

Bake until the filling is bubbly and a wooden toothpick comes out clean, @40 – 50 minutes.

Serve warm or cold with whipped cream or a GOOD vanilla bean ice cream.

MY SPIN: To know me is to know I love cinnamon, so I used a heaping teaspoon. I also used 2% milk. I would NOT recommend using canned peaches....to liquidy.

Enjoy!

Peace.

Jan