Ingredients
4 tbsp butter
2 large apples, peeled, cored, sliced thin
3 tbsp brown sugar
1 tsp cinnamon
6 eggs
1 1/2 cup milk
1 cup flour
3 tbsp sugar
1 tsp extract, vanilla
1/2 tsp salt
1/2 tsp cinnamon
Directions
Melt butter in 9x13" baking pan in 375 degree oven. Arrange apples
over butter; return to oven until apples are soft (about 10 minutes).
Sprinkle apples with brown sugar, cinnamon. Combine remaining
ingredients in blender; pour over apples. Bake for 30-40 minutes.
Sprinkle with powered sugar.
Yield: 8 servings.
Per serving: 274 mg sodium, 213 mg cholesterol, 248 calories, 27 gm
carbohydrate. Diabetic exchanges: 1 protein, 1 1/2 breads, 1/2
fruit, 1 fat;
Bar-Bee-Q's comments: It's more of a "custard" than pancake, but it is
good.
Source: "A Taste of the Country"
Food & Wine RT [*] Category 2, Topic 27 Message 75 Sat Apr 17, 1993
A.BAILEY1 [Bar-Bee-Q] at 10:29 EDT
MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Apple Puff Pancake Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cake; Diabetic; Fruit
The History of Recipes
We can trace the history of written recipes way back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to academics are a few ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. Later on, in Roman times around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Additionally, he informs us how the Roman cooks made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Later on, we have some books which date from the 14th Century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these have no connection with the spicy food that we all know today, but instead descriptions of the types of food enjoyed by the wealthy. Later on in the 1400s, knights returning from the crusades brought us a variety of spices and herbs from the East, such as basil and coriander. The introduction of these new herbs and spices prompted an outbreak in manuscripts on cookery, the majority of which are now in academic collections. For the next few years, the rich families of Europe strove to serve up the most exotic banquets, and as a result cooks and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cooking publications are greatly in demand mostly due to increased literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Apple Puff Pancake recipe.
