| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs, Vegetables | Desserts, Fruit | 8 | servings | |
INGREDIENTS
| 1 | tb | Stick margarine |
| 3 | c | Rome apples; sliced |
| 1 | tb | Brown sugar |
| 3/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/2 | c | Apple juice |
| 1/4 | c | Water |
| 1 | ts | Cornstarch |
| 1 | c | All-purpose flour |
| 2 | c | 1% milk; divided |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
| 1/3 | c | Granulated sugar |
| 2 | lg | Eggs |
| 2 | lg | Egg whites |
| Vegetable cooking spray | ||
| 1 | tb | Powdered sugar |
INSTRUCTIONS
Preheat oven to 425°. Melt margarine in a 10-inch cast-iron skillet over medium-high heat. Add apple; sauté 3 minutes. Stire in brown sugar, cinnamon, and nutmeg; cook 2 minutes. Combine juice, water, and cornstarch in a small bowl. Stir well; add to skillet. Bring to a boil; cook 1 minute or unitl thick, stirring gently. Remove apple mixture from skillet; set aside, and keep warm. wipe skillet clean with a paper towel. Place skillet in oven for 5 minutes. Combine flour and 1 cup milk in a large bowl; stir well witha whisk. Sstir in 1 cup milk, vavnilla, and next 4 ingredients (vanilla through egg whites); set aside. Coat skillet with cooking spray; pour batter into preheated skillet. Bake at 425° for 25 minutes or until puffy and brown around edges. Remove from oven; sprinkle with powdered sugar. Cut into wedges; top with apple mixture. Serve immediately. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 1, 1999, converted by MM_Buster v2.0l.
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