This recipe, perfect for tart or sour apples, comes to you from Rise Up Homestead. Jessie served this in the morning so that we would have the energy for a long day of catsup making. Enjoy this oven pancake with some crispy bacon and a strong cup of coffee, or in the evening with tea and spoon of cream drizzled over the top.
Apple Oven Pancake
- Preheat oven 425 F.
- Set a kettle of water to boil.
- Place an 8 x 8″ or 8″ oval baking dish in the oven to warm with 1 tblsp butter.
- Meanwhile, peel and dice 2 medium apples.
- Remove baking dish from oven, add apples, spreading evenly.
- Return baking dish to oven and allow apples cook (about 10 minutes).
- Meanwhile, make a batter by whisking together 2 eggs, 1/2 c flour, 1/2 c milk, a few drops of vanilla and a pinch salt.
- Remove baking dish from oven. Sprinkle apples with 1 tblsp brown sugar and 1/4 tsp cinnamon. Toss to coat. Squeeze the juice of 1/4 lemon over apples, then top with batter.
- Set baking dish in a large, deep pan, place on oven rack, and pour 1-2″ boiling water into pan to create a bain-marie.
- Bake until the pancake is puffy and golden (about 15 minutes).
- Serve immediately.
Chia seeds pack a big punch of protein and fiber. Perhaps that’s what made them a favorite with Aztec warriors. I’ve been making a breakfast pudding with 1/3 c chia seeds and 3/4 c organic vanilla rice milk. I add a bit of honey, maple syrup, or organic sugar to each serving. Place these ingredients in a single serving dish. Shake well, and refrigerate overnight. I make three servings at a time for a quick breakfast that I can eat once I get to work. My favorite topping for this dish is a sprinkling of coconut flakes and dried cranberries. Yum.
This recipe was inspired by the young pioneers and their mentor, who have begun a garden at the high school where I work. Last week, I was invited to pick some basil from the garden, and came up with this late summer recipe. This dish is made to showcase just a few ingredients at the peak of ripeness.
Hope Club Canapés
Place a 1/2″ slice of delicious ripe tomato on a small plate. Top with a scoop of cooked barley. Drizzle with pesto. Season with cracked black pepper.
For this recipe, I used quick-cooking barley and cooked it like rice (1 cup barley to 1 1/2 cups water with a pinch of salt). I added the juice of one lemon to the cooking liquid. I left the lemon rind in the pot while the barley cooked, and removed it before serving and storing.
This recipe is a variation of a summertime treat, and an easy way to please everyone at your cookout.
Grilled Peaches & Cashew Crème
- 1-2 ripe peaches per person, peeled and pits removed
- 1/2 c. raw cashew pieces
- 1/2 c. water
- juice of half a lemon
- honey or maple syrup
- freshly-grated nutmeg
To make the crème, pulse cashews in a food processor on high until the mixture is the consistency of flour. Add water and lemon juice and blend until smooth, white and creamy. The crème can be made ahead and refrigerated until serving.
Lightly brush peach halves with olive oil and place cut-side down on a skillet or grill. Allow peaches to sear (2-4 minutes). Turn if desired.
Arrange grilled peaches on a serving dish and spoon cashew crème on top. Drizzle honey or maple syrup over the plate. Garnish with freshly-grated nutmeg. Serve immediately.