| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Dutch |
Brunch, Breads |
6 |
Servings |
INGREDIENTS
|
|
-MARY WILSON BWVB02B |
| 2 |
c |
Milk |
| 1 |
c |
Flour |
| 6 |
|
Eggs |
| 1/4 |
c |
Plus 3 tbsp. sugar; divided use |
| 1/8 |
ts |
Almond extract |
| 4 |
md |
Apples; cut into thin wedges 2 tbsp. cinnamon |
| 2 |
tb |
Powdered sugar |
INSTRUCTIONS
Combine milk, flour, eggs, 3 tbsp. granulated sugar and almond extract in a
bowl. Mix to blend well. Pour into hot, well-greased 10-inch skillet,
tilting pan so that batter forms collar around sides of pan. Arrange apple
wedges in layer over batter. Combine remaining 1/4 cup granulated sugar
and cinnamon. Sprinkle evenly over apples. Bakes at 350 to 375 degrees
until batter is set and surface is browned, about 45 minutes. Sprinkle with
powdered sugar. Serve with jams and preserved if desired. (From the
Beverly Hills Hotel.)
Source: San Diego Union Tribune, Nov 3, 1994.
Posted to MC-Recipe Digest V1 #308
Date: Sat, 23 Nov 1996 19:16:57 EST
From: colorado-pegg@juno.com (peggy g seevers)
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”