How to Make a German Apple Pancake (Dutch Baby)

I remember always getting so excited when my mom would make this for "brinner" for us to eat when she and my dad were going on a date.

Not quite sweet enough to be dessert, but more special than just a pancake.

A cast-iron pan works best!

It tastes pretty eggy and filling, and is obviously great in the fall, during apple season! I think I made this back in September or October, that's how long it took me to post. :)


Ingredients:
-1/2 c butter, divided
-1 lb. apple, peeled and sliced thinly
-1/4 c sugar
-cinnamon and nutmeg to taste

for the pancake:
-3 large eggs
-3/4 c milk
-3/4 c flour
-1/2 t salt

-powdered sugar


Directions:

(Preheat oven to 450 F)
1) Saute apples in 1/4 c butter. Add sugar and spices; this is your filling.
2) Beat together the remaining ingredients to make a batter.
3) Melt about 1 1/2 T butter into 1 large or 2 small oven-proof skillets. Pour batter in when skillet is hot.
4) Put batter in oven and bake for 15 min., then lower temperature to 350 F.
5) Bake about 10 more minutes.
6) Remove from oven, put filling in, fold over, and spread on 2 T butter and powdered sugar.

Original source: "The Vegetarian Epicure"

Two Glazes for Chicken Wings

I've been on a wings kick recently and have concluded that we like them enough to have them on a weekly basis.

A few advantages to wings:

1) Versatile
2) Hard to mess up
3) The bones make good chicken stock!

In general I parboil them first, then brush on a glaze and stick them in the oven to finish up while making the side dishes. We have done some more traditional crispy ones as well as a sticky teriyaki-like variation.

Going back in for seconds...

Above are the two most recent flavors I tried making (from Better Homes and Gardens "New Cookbook"):

On the left: Chili-barbecue glaze (indexed as "Oven-Barbecued Chicken")

Two-Ingredient Chocolate Croissants

Catching up on some posting here. This is hardly a recipe and more of a tip, but definitely a yummy idea I want to keep around!

Quick, tasty treat

For a time I couldn't keep many baking ingredients on hand because of trying to control kitchen pests (sorry). So I took the opportunity to experiment with store-bought pastry dough. It definitely has its advantages!

In the photo above, I had cut a sheet of pastry dough into triangles, put some milk chocolate chunks inside, and then drizzled more chocolate over it when done baking. Once I had a good chocolate-to-pastry ratio, it was delicious, and hard to eat just one!

A website I referenced to make sure I was on the right track: http://www.inspiredtaste.net/20300/sinfully-easy-chocolate-croissant-recipe/