Baked Apple Pancake

   Fall.....the time of gorgeous skies, perfect temp's, colorful leaves, and of course all things apple and pumpkin! =) I think it would almost be my favorite season other than the fact that winter is right on its heels.
   I especially love spending more of my days in the kitchen this time of year; there are just so many wonderful things to be made {and eaten ;)}. Here is what I made for breakfast this morning. A perfect start to a cool, fall-ish day.

 Baked Apple Pancake

3 eggs

1/2 cup milk

1/2 cup flour

1 tbsp sugar

1 tsp vanilla

2 tbsp unsalted butter

3 apples, peeled, cored and sliced

1/4 cup brown sugar

powdered sugar for dusting

maple syrup

In a blender {I just used my hand blender} combine eggs, milk, flour, sugar and vanilla. Blend until smooth; set aside.

In a cast iron skillet melt butter. Add sliced apples and brown sugar. Cook on med heat, stirring occasionally for about 10 min or until apples begin to turn golden brown. Remove from heat and pour egg mixture over top. Bake @ 400* for 15-18 minutes or until golden brown and slightly raised. Remove from oven and dust with powdered sugar.

Cut into wedges and serve with maple syrup.

 

   I will definitely be making this again....we really enjoyed it, plus it doesn't take long at all to whip it up. I may add cinnamon and maybe some nutmeg to the egg mixture next time. It couldn't hurt and I think it would add a little something extra to the pancake.

........................................................................

There is a time for everything,

and a season for every activity

under heaven........

......He has made everything 

beautiful in its time.

~Ecclesiastes 3:1 & 11

♥ Sheila 

 

Rhubarb Cheesecake Squares

   I was at my Grandmother's last week and she was giving away some of her rhubarb that had come back out after the Spring crop. Got me in the mood to make something with rhubarb.

   I didn't use as much of mine as normal this year since I was adjusting to a new baby and not baking as much while it was in season. Had just thought about it recently and wondered if it had come back out, but hadn't gotten around to checking yet. So I went to have a look when I got home and sure enough, it was 'ripe for the picking.' I harvested some and made these bars that we think are amazing!

Rhubarb Cheesecake Squares 
{yield: 16 squares}
  Crumb mixture:

1 1/4 cups flour

1/2 cup old-fashioned rolled oatmeal

1/2 cup packed brown sugar

1/2 cup cold unsalted butter

Cheesecake Filling:

1(8oz) pkg cream cheese, softened

3/4 cup sugar

1/2 tsp salt

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 egg, lightly beaten

1 1/2 cups finely chopped rhubarb

In a small bowl combine flour, oatmeal and brown sugar. Cut in butter until crumbly. Reserve 1 cup of crumb mixture. Press remaining mixture into a greased 9x9 pan. Set aside.

For the filling beat together cream cheese and sugar until smooth. Mix in salt, vanilla, cinnamon and nutmeg. Add the egg; mixing just until combined. Stir in rhubarb.

Pour over the crust and top with reserved crumbs. Bake at 350* for 35-40 minutes or until set. Cool on wire rack for 1 hour. Refrigerate for at least 2 hours before serving.

   I hope everyone can enjoy these last few days of Summer.....I'm excited for Fall, but also sad to see Summer coming to an end.

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Be strong and courageous.

Do not be terrified; do not be discouraged,

for the Lord your God will be with you

wherever you go.

Joshua 1:9

♥ Sheila 

  

  

Mint Jelly

   If you have been blessed with an over abundance of fresh mint this summer, here is a great way to use some of it. My Mom would make this jelly and I have always loved it. I've been wanting to make it for several years now and finally got it done this week.

Mint Jelly
{yield: about 6 cups}
  2 cups firmly packed mint leaves

4 1/2 cups water

drop or two of green food coloring (optional)

5 cups sugar

1 box Sure Jell

Wash the mint leaves and finely chop. Place into a saucepan and add water. Bring to a boil. Remove from heat; cover and let stand 10 minutes. Pour through 3 layers of damp cheesecloth into a bowl. Let drip until dripping has stopped. Squeeze gently. 

Measure exact amount of juice into a saucepan. (if needed add up to 1/2 cup water to get exact amount) Add food coloring if desired. Stir in Sure Jell. 

Bring to a full rolling boil on high heat, stirring constantly.

 Stir in sugar quickly. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat and skim off any foam. 

Ladle quickly into prepared jars, filling to within 1/8" of tops. Wipe off jar rims and seal. Hot water bath for 5 minutes. Remove jars and place upright on a towel and let cool completely.

    ..........................................................................................

Every good and perfect gift

is from above,

coming down from the Father of

the heavenly lights.

~James 1:17 

♥ Sheila