Making Morning Magic
Marsha Baker, of Pioneer, Ohio, sent us her recipe for Crunchy Crust French Toast. "My kids are all grown, but they loved this recipe growing up. Now, we often have brunch for our family get-togethers, and this is always a hit. It's a little different from regular French toast and can be kept warm while other dishes are being prepared," she says.
Kids love watching the Apple Puff-Up Pancake rise in the oven like magic. This recipe, from our sister publication Relish, includes apples for added flavor and nutrition. It's based on a recipe for a classic Dutch Baby or German Pancake, a cross between an omelet and a pancake.
As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.
Apple Puff-Up Pancake
Mark Boughton
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Ingredients
1 large Granny Smith apple
3 large eggs, room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
Lemon juice
Powdered sugar
Instructions
3 large eggs, room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
2 tablespoons butter
1/4 cup dark brown sugar
1/4 teaspoon cinnamon
Lemon juice
Powdered sugar
1. Preheat oven to 450F and place rack in center of oven. Peel, core and slice apple. In a medium bowl, whisk together eggs, milk, flour and vanilla until smooth.
2. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter.
2. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar. Serves 4.
By Joan Cirillo, "Relish Cooking with Kids," July 2006.
Nutritional Information
2. Melt butter in a 10-inch cast iron or other ovenproof skillet over medium heat. Spread apples in pan and cook for 4 minutes. Turn apples and continue cooking 3 minutes. Sprinkle brown sugar and cinnamon over apples and cook another minute or until sugar begins to melt. Remove pan from heat, stir apples lightly to coat with sugar, and then top with batter.
2. Bake 15 minutes or until mixture puffs up and turns golden brown around edges. Remove from oven and cut into four wedges. Sprinkle with lemon juice and serve with a sprinkling of powdered sugar. Serves 4.
By Joan Cirillo, "Relish Cooking with Kids," July 2006.
Per serving: 247 calories, 10g fat, 7g prot., 32g carbs., 1.5g fiber, 65 sodium.
Crunchy Crust French Toast
High Cotton Food Styling and Photography
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2 eggs
2/3 cup 2% recued-fat milk
4 teaspoons sugar
¼ to ½ teaspoon ground cinnamon
3/4 cup flaked shredded coconut
2/3 cup crushed cornflakes
9 bread slices
4 tablespoons butter
1 tablespoons vegetable oil
Maple syrup, warmed (optional)
Instructions
2/3 cup 2% recued-fat milk
4 teaspoons sugar
¼ to ½ teaspoon ground cinnamon
3/4 cup flaked shredded coconut
2/3 cup crushed cornflakes
9 bread slices
4 tablespoons butter
1 tablespoons vegetable oil
Maple syrup, warmed (optional)
1. Preheat oven to 300F.
2. Whisk eggs in a medium bowl until well beaten. Add milk, sugar, and cinnamon; mix well.
3. Combine coconut and cornflakes in a shallow pan.
4. Heat half the butter and half the oil in a large skillet over medium heat until bubbly. Dip half the bread slices into egg mixture, then coat with coconut mixture. Place bread slices in pan and cook until golden brown, 2 to 3 minutes on each side. Transfer to an ovenproof platter and keep warm in oven. Repeat with remaining butter, oil and bread. Serve with maple syrup, if using. Serves 6.
Tips from the Test Kitchen
2. Whisk eggs in a medium bowl until well beaten. Add milk, sugar, and cinnamon; mix well.
3. Combine coconut and cornflakes in a shallow pan.
4. Heat half the butter and half the oil in a large skillet over medium heat until bubbly. Dip half the bread slices into egg mixture, then coat with coconut mixture. Place bread slices in pan and cook until golden brown, 2 to 3 minutes on each side. Transfer to an ovenproof platter and keep warm in oven. Repeat with remaining butter, oil and bread. Serve with maple syrup, if using. Serves 6.
Tips From Our Test Kitchen: Work quickly when dipping bread slices into egg mixture or they will absorb too much egg mixture and fall apart. This dish tastes like a “cousin” to the macaroon.
Nutritional Information
Nutritional fact per serving: 250 calories, 15g fat, 7g protein, 25g carbohydrates, 2g fiber, 270mg sodium.
first appeared: 4/12/2009
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