1 tbsp + 1 tsp margarine, reduced
1 . calorie tub style
3 small mcintosh or granny smith
1 . apples, cored & cut into
1 . 1/4 thick slices
2 tbsp raisins
3 tbsp granulated sugar
2 tbsp orange juice
1 tsp cinnamon
2 large eggs
1/2 cup skim milk
1/4 cup + 2 tbsp flour, all-purpose
1 tsp vanilla extract
1 confectioner's sugar for
1 . garnish (optional)
Directions
1. In heavy medium ovenproof skil]et, melt 2 teaspoons of the
margarine. Add apples, raisins, 1 tablespoon sugar, the orange juice
and cinnamon. Cook, stirring frequently, 6-8 minutes, until apples
are just tender. Remove apples to bowl.
2. Preheat oven to 425øF. In small bowl, with electric mixer, beat
eggs until foamy. Gradually add milk, flour, the remaining 2
tablespoons sugar and the vanilla; beat 2 minutes longer, until
batter is smooth.
3. Add remaining 2 teaspoons margarine to same skillet. Place in oven
to melt, about 1 minute. Pour batter into skillet; bake 10 minutes.
Remove from oven and spoon apple mixture into center of pancake.
Return to oven and bake 12 to 15 minutes longer, until puffed and
golden.
4. To serve, dust with confectioners sugar, if using, and cut into
quarters.
Servings: 4 servings
Apple Pancake Puff Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Fruit; Pancake
The History of Recipes
It is possible to track the history of `recipes` far back into history, in truth as far back as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of documents which described recipes cooked by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. This early Roman chef tells us how the early Romans used many different aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and asafoetida. Later, we find two interesting recipe books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new culinary ideas caused an outbreak in books on cookery, most of which still exist in academic collections. For the decades that followed, the powerful and rich houses tried to offer the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. However, it wasn`t until the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the 1900s, cook books were starting to become popular as a result of more people being able to read, more spare time and disposable income. The arrival of television gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Apple Pancake Puff recipe.
