Cinnamon Apple Dutch Pancake

A friend posted a similar pancake on Facebook, but you can't save it unless you share.  I went on Pinterest and typed in Apple pancake and found this one:  Cinnamon Apple Dutch Baby Pancake It is really good. I could have eaten the WHOLE thing, but I only allowed myself 1/4. I get 10 points for being disciplined. I saved this under breakfast, but it was be great for dessert or dinner.



Printable Version Ingredients:
4 tablespoons butter
3 medium size Gala apples, sliced thinly--I only used one, and it was a Jazz 
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon sugar
4 eggs
Cinnamon Topping
1/2 cup sugar
2 teaspoons cinnamon
Instructions:
Preheat oven to 400 degrees F
Place butter into a 12" cast iron skillet and melt butter
Place apples into the skillet with the butter and cook on low heat for about 5 minutes, to soften the apples.
Combine flour, baking powder, sugar, salt, milk and eggs in a separate bowl.
Pour pancake mixture over the apples and bake for 20-25 minutes. It will be golden brown, puffed, and OH SO GOOD! I sprinkled with powdered sugar.  Jud added some syrup, but it didn't need a thing.

Olive Oil and Maple Granola

                                               

This was adapted from Nekisia Davis, Early Bird Foods, and Food 52. My daughter made it and it was love at first bite. I bought my seeds and coconut chips at my local grocery store.

Ingredients:

3 cups rolled oats

1 cup raw hulled pumpkin seeds

1 cup unsweetened coconut chips

1 cup raw hulled sunflower seeds

1 1/4 cups raw pecans, whole or chopped

1/2 cup packed light brown sugar

1 teaspoon kosher salt

3/4 cup maple syrup, preferably Grade B (I had some A left over and some B. I used about 1/2 and 1/2. It was fine.

1/2 cup olive oil

Dried cherries, optional

Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to combine. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared baking sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. II didn't add any additional salt. Cool completely and add some dried cherries is desired. Store in an airtight container.

Note: Will keep at room temperature for up to a month.
Yield: about 7 cups

Brazilian Cinnamon Doughnuts

My grandson's 3rd grade class was studying Christmas around the world and I choose Brazil so I could make these delicious doughnuts. These are very similar to beignets, but oh so much easier.  They dust them with cinnamon and sugar, but you could dust them with powdered sugar like the famous beignets from New Orleans. The flag is a Brazilian flag that my 1st grade grandson made.


Ingredients:
2 cups flour
3 Tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2- 1 cup buttermilk
1 tablespoon baking powder
12/ cup sugar
1 Tablespoon cinnamon
Vegetable oil for frying
Method:
1. In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F)
2. In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.
3. Mix the flour, salt and 3 Tablespoons sugar in a bowl.
4. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.
5. Stir in the baking powder
6. Using 2 teaspoons, scoop a generous teaspoon of batter and carefully drop it into the oil, suing the second spoon to help scrape the dough off the first spoon. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
7. Cook the doughnuts, turning occasionally, until golden brown on all sides.  Most of mine turned on their own.
8. Remove doughnuts from the oil with a slotted spoon and drain briefly on  paper towels.
9. Roll the doughnuts in the cinnamon/sugar mixture while still hot.
10. Cook the rest of the doughnuts in batches.
11. Doughnuts are best served warm, and can be reheated or kept warm in the oven.
Since I made these for the class, they were not warm, but the principal said they were delicious. This recipe makes about 40 small doughnuts.

Brazilian Cinnamon Doughnuts

My grandson's 3rd grade class was studying Christmas around the world and I choose Brazil so I could make these delicious doughnuts. These are very similar to beignets, but oh so much easier.  They dust them with cinnamon and sugar, but you could dust them with powdered sugar like the famous beignets from New Orleans. The flag is a Brazilian flag that my 1st grade grandson made.


Ingredients:
2 cups flour
3 Tablespoons sugar
1/2 teaspoon salt
2 eggs
1/2- 1 cup buttermilk
1 tablespoon baking powder
12/ cup sugar
1 Tablespoon cinnamon
Vegetable oil for frying
Method:
1. In a deep fryer or skillet, heat several inches of vegetable oil to 360 degrees (F)
2. In a small bowl, stir the cinnamon into the 1/2 cup sugar and set aside.
3. Mix the flour, salt and 3 Tablespoons sugar in a bowl.
4. Stir in the eggs and 1/2 cup buttermilk with a wooden spoon. Add more buttermilk, slowly, until mixture has the consistency of a very thick cake batter.
5. Stir in the baking powder
6. Using 2 teaspoons, scoop a generous teaspoon of batter and carefully drop it into the oil, suing the second spoon to help scrape the dough off the first spoon. Repeat with several more teaspoons, but do not overcrowd the doughnuts or they will stick together.
7. Cook the doughnuts, turning occasionally, until golden brown on all sides.  Most of mine turned on their own.
8. Remove doughnuts from the oil with a slotted spoon and drain briefly on  paper towels.
9. Roll the doughnuts in the cinnamon/sugar mixture while still hot.
10. Cook the rest of the doughnuts in batches.
11. Doughnuts are best served warm, and can be reheated or kept warm in the oven.
Since I made these for the class, they were not warm, but the principal said they were delicious. This recipe makes about 40 small doughnuts.