September 22, 2014 / jonesd / 0 Comments
ABSOLUTELY BEST HEALTHY PANCAKES
Ingredients:
2 tsp BP
2 Tab unsweetened applesauce
½ cup finely grated carrot
2 Tab vanilla
2 eggs, beaten
¾ cup sultanas
1 tsp ground ginger
Baby pureed carrot
2 cups instant oatmeal
1 cup all-purpose flour
3-4 Tabs brown sugar
½ tsp salt
1 Tab cinnamon
1 tsp nutmeg
½ cup crushed pineapple, drained
¾-1 cup nonfat milk (depends on how thick your batter is)
1. Beat all ingredients but the last three, then stir in last three ingredients.
2. Batter will be thick.
3. Cook and serve.
September 22, 2014 / jonesd / 0 Comments
ABBY’S PECAN APPLE CAKE
Ingredients:
½ tsp cinnamon
1½ tsp salt
3 tart apples
2 large eggs
2 Tab butter, melted
1½ cups sugar
1½ cups all-purpose flour
? cup milk
½ tsp nutmeg, freshly grated
2 Tab rum
2 tsp vanilla extract
½ cup butter
2 Tab pecans, finely chopped
1½ tsp soda bicarb
1½ tsp BP
1. Prepare apples, peeled, halved, and sliced (3 cups).
2. Preheat the oven to 350 degrees. Brush the sides of a 8 x 3 1/4-inch springform pan with the melted butter.
3. Mix together ½ cup sugar, cinnamon, nutmeg & ¼ cup flour and sprinkle the mixture evenly over the bottom of the pan. Wrap foil around the pan to prevent leakage.
4. Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the centre (it will feel backwards.)
5. Fill in the centre with another circle of apples, with some overlap occurring. Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.
6. With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar. Add the eggs, milk, rum & vanilla. The batter will look curdled.
7. Add 1¼ cups flour, pecans, BP, bicarb and salt, beating only until the flour is completely incorporated. Pour the batter over the apples and spread evenly.
8. Place the pan on a baking sheet and bake in the middle of the oven until a toothpick inserted in the cake comes out clean, about 70 minutes. Cover with a piece of foil if the top begins to brown too quickly.
9. Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan.
10. Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.