| 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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