Them Apples 🍎 🍏🍎 – a recipe for an Apple Dutch Baby

Posted on by

I love fresh fruit from an orchard and had been looking for a source for apples, when I found honeycrisp.com.

Honeycrisp Apples

The apples in the image above were shipped to me in October. Yes, 4 months ago. I ordered a bushel. I was saving these to take with us on our month of travel in January, but they got left behind. I wasn’t sure what condition they’d be in, but they’ll be pie filling and apple sauce by day’s end.

But FIRST, an Apple Dutch Baby

Apple Dutch Baby

★★★★★

Breakfast, Pancakes

Prep Time: 15 minutes Cook Time: 25 minutes Servings: 6 servings Source: yourhomebasedmom.com

INGREDIENTS

4 Tbsp butter

2-3 Gala apples sliced thinly (I used Honeycrisp)

3/4 C flour

3/4 C milk

1/2 tsp salt

1/4 tsp baking powder

1 Tbsp sugar

4 eggs

Cinnamon Topping:

1/2 C sugar

2 tsp cinnamon

DIRECTIONS

Preheat oven to 400.

Place butter into a 12″ cast iron frying pan and place in the oven to melt butter.

In a bowl combine the flour, baking powder, sugar, salt, milk and eggs.

Place the sliced apples into the bottom of the pan on top of the melted butter. Pour egg mixture over apples.

Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.

Bake in oven for 20-25 minutes until golden brown.

This handy device makes quick work of the coring, peeling and slicing. Just love it. It’s made by Cucina Pro.

Apple peeler in action demo by hubby 😍
Prior to adding topping (which I almost FORGOT to add)
that’s better
You know it’s good if a piece is gone before you’re finished photographing it 😎

I made two batches of apple pie filling but decided to freeze them.

Apple 🍎 pie 🥧 filling

And last but not least, the Instapot No Peel Apple sauce.

Applesauce in 4 Instapot minutes
Instapot No Peel applesauce

EASY Homemade Wonton Soup 🍵

Posted on by

Gina does it again. Her new book has the recipe for homemade wontons.

Easy Wonton Soup

Easy Wonton Soup

Asian, Soups, Quick

Prep Time: 15 mins Cook Time: 15 mins Servings: Yield: 4 servingsSource: skinnytaste.com

INGREDIENTS

6 cups chicken broth low sodium

1– inch piece fresh ginger, sliced thin

1 clove minced garlic

20 mini frozen wontons, I love the Chicken Cilantro one’s from Trader Joe’s

1 1/2 cups sliced shiitake mushrooms

4 baby bok choy, halved lengthwise and halved

1 tablespoon soy sauce

1 teaspoon sesame oil

scallions, sliced green parts only for garnish

DIRECTIONS

Bring chicken broth to a boil in a large pot.

Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.

Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.

Stir in soy sauce and sesame oil.

Divide soup in four bowls. Garnish with fresh scallions.

NUTRITION

136 Cals 9 Protein 22.5 Carbs 2 Fats
Serving: 11/2 cup (generous), Calories: 136kcal, Carbohydrates: 22.5g, Protein: 9g, Fat: 2g, Saturated Fat: 0.5g, Cholesterol: 6.5mg, Sodium: 1218mg, Fiber: 2.5g, Sugar: 5g Blue Smart Points: 2 Green Smart Points: 2 Purple Smart Points: 2