Apples - fresh crisp apples; a quick picker-upper, wonderful in pies, cakes and cobblers. Add a little sweetness when chopped in cold meat salads; slice chilled apples and spread with oodles of crunchy or creamy peanut butter. When added to gelatin and fruit salads for an added crisp texture. There are baking apples, eating apples and canned apples.When making a fresh apple pie, I’ve found a mix of baking (Granny Smith, Braeburn - for texture) and eating (McIntosh-for a juicier filling) apples provide an excellent blend for that perfect apple pie. The eating apples will break down, forming the sauce for the firmer - baking apples.These marvelous oven pancakes can be served as a special Sunday brunch entree with fresh melon, juice and coffee; or, as dessert following a light meal. I served it last in place of our evening meal for one of those evenings when you just want something different. The batter is an egg batter similar to pop-overs. Serve with a dusting of powdered sugar and/or the following caramel sauce.German Apple Pancake1/2 cup (2-1/2 ounces) unbleached All-Purpose Flour1 tablespoon Granulated Sugar1/2 teaspoon Salt2 Large Eggs2 Large Eggs 2 Large Eggs2/3 cup Half-and-Half1 teaspoon Vanilla ExtractIn a medium bowl, whisk together flour, granulated sugar and salt.In another medium bowl, whisk eggs, half-and-half and vanilla. Pour into the flour mixture, mixing until lumps are gone, about 20 seconds; set batter aside.2 tablespoons Unsalted Butter1-1/4 pounds Baking Apples - Granny Smith (tarter) or Braeburn (sweeter); peeled, cored and cut into 1/2-inch thick slices1/4 cup packed Light or Dark Brown Sugar1/4 teaspoon ground Cinnamon1 teaspoon Lemon Juice from 1 LemonPowdered Sugar for DustingPowdered Sugar for Dusting10-inch Oven-proof SkilletIf using a cast iron skillet, preheat oven to 425 degrees, it retains heat better than stainless.If using a regular pan (other than cast iron) preheat at 500 degrees.Melt butter in Oven-proof skillet over medium-high heat until sizzling. Add apples, brown sugar and cinnamon; cook, stirring frequently with heat-proof rubber spatula, until apples are golden brown, about 10 minutes. If you use cast iron, cook apples for only 6 minutes, until just barely golden. Off heat, stir in lemon juice.Working quickly, pour batter around and over apples. Place skillet in oven on upper-middle rack and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes.Remove hot skillet from oven ...
