Sunday, November 15, 2009

Puffed Apple Pancake

Joan purchased from the cookbook, Recipes Worth Sharing, published by Favorite Recipes Press.

This morning for Sunday brunch Joan prepared the Puffed Apple Pancake submitted by the Junior League of Kankakee County, Kankakee, Illnois. This recipe can be found on page 79.

1 cup milk
4 eggs
2/3cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
12 ounces Golden Delicious apples, peeled, cored
and thinly sliced (about 2)
3 tablespoons brown sugar
Confectioners' sugar

Whisk the milk, eggs, flour, granulated sugar, vanilla, salt and cinnamon in a bowl until the batter is smooth. Place butter in a9x13-inch glass baking dish and bake at 425 degrees for 5 minutes or until melted. Remove from the oven and cover the bottom of the baking dish with the apples. Bake for 10 minutes or until the apples begin to soften and the butter is bubbly. Pour the batter over the apples and sprinkle with the brown sugar. Bake for 20 minutes or until puffed and brown. Sprinkle with confectioners’ sugar. Serve warm with maple syrup. Makes 4 servings

Joan served this tasty pancake with sausage.

Wednesday, November 4, 2009

Chicken Cacciatore Soup

Add a couple drops of hot pepper sauce for those who like it hot!

Autumn abounds outside so we spent the afternoon cleaning up the flower beds. In order to warm us up, Joan made this hardy soup. She served it with a fresh garden salad and a garlic toasted Kaiser roll.

1 c. rotini pasta, uncooked
3 14.5-oz. cans vegetable broth, divided
1/2 lb. boneless, skinless chicken breasts cut into bit-size pieces
30-oz. jar extra chunky spaghetti sauce with mushrooms
14.5-oz. can stewed tomatoes in juice, chopped
1 zucchini, sliced
1 onion, chopped
2 cloves garlic, chopped
1/2 t. Italian seasoning
Optional: 1 T. red wine

Cook rotini according to package directions, substituting one can broth for part of the water; set aside. Combine remaining ingredients in a large saucepan. simmer 20 to 30 minutes, until chicken is cooked through and vegetables are tender. Stir in rotini and heat through.

Makes 5 servings.