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Have Any Interesting Recipes to Share?

109330 Views 1078 Replies 102 Participants Last post by  Bush Lady
This is receipe is for German Apple Pancakes. These are a favorite of mine.

Recipes & Cookbooks : Pancakes | Fruit Dishes
German Apple Pancakes

German Apple Pancakes presented by Yellowstone Country Bed & Breakfast Email this page to a Friend

2 large pancakes serve 4 people

4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter
2 medium apples thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon

Place 2 round pans (I use pie plates) in oven which has been heated to 400 degrees.

Beat eggs, flour, milk and salt together for 1 minute.

Remove pans from oven. Place 2 tablespoons butter in each pan and rotate pans until butter is melted and coats sides of pans.

In each pan arrange half of apple slices, divide the batter evenly and pour over apple slices. Mix sugar and cinnamon and sprinkle over batter in each pan.

Bake until puffed and golden brown - about 20-25 minutes.

Enjoy with sausage and syrup for breakfast or with ice cream or whipping cream for dessert.

Apple Kuchen

2-1/4 cups flour
1/3 cup sugar
2-1/4 tsp. yeast
1 tsp salt
1/2 cup water
1/4 milk
1/3 cup butter or margarine
1 large egg
3 cups sliced fresh cooking apples

Cinnamon Topping
2/3 cup sugar
1-1/2 tsp. ground cinnamon
2 tbsp. butter or margarine

Cinnamon Topping:
In a small bowl, combine 2/3 cup sugar, 1-1/2 tsp. ground cinnamon. Cut in 2 tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water milk, and butter until very warm (120 - 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionaly. Add egg and 1 cup flour, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn in greased 13 x 9 inch pan. arrange apple slices evenly over batter, sprinkle with Cinnamon Topping. Cover, let rise in warm, draft- free place until doubled in size, about 1 hour.

Bake at 375 F for 25 minutes or until done.


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ok had to look up nickel city, sorry about those atlantic salmon that take all that stuff to mask their errrrr slightly less than perfect/normal flavor.

real simple and the only way to cook a delicious pacific king or silver salmon

soak an alder plank (ok cedar will do in a pinch, but the local indians (i'm a 1/4 blackfoot so don't start on that pc stuff with me please we've been there done that :( ), these can be purchased on the net if you don't have access to these species) in water for a few hours, rub the plank with olive oil, place skin side down on the plank, optionally you can lightly oil the non-skin side of the soon to be tasty morsal, spinkle lightly with fresh - if you have it - dill, place on medium heat grill (never tried this in the oven, since i BBQ all year round, but it can be done at 350) lower lid and leave it alone for 15-20 minutes. thats it!!
ok i'll even go along with halibut being a bit spendy but it's worth it

Halibut Caddy Gantry

Place 1 to 2 lbs halibut filet, steak or chunks in a bowl, lightly salt, pour enough drinkable (my note here I used hogue vineyards fume blanc about $10 and very drinkable won’t cook with anything I won’t drink) white wine to cover fish, cover for 2 hours, drain and pat fish as dry as you can, coat fish with fine bread crumbs – sourdough is wonderful with this dish – put fish into a lightly buttered baking dish, mix 2 parts sour cream, 1 part real mayo, 1 part diced onion, spread thickly over fish spreading to the edges, cover fish entirely, sprinkle with paprika. Bake at 500º for 15-20 minutes until lightly browned and bubbly, serve at once.

Now the easy method just mix the sour cream, mayo, onion top the fish and bake

This kind of sounds like the omelettes using ziplock baggies, which are apparently not recommended because the plastic isn't designed to withstand that kind of heat. I would think plastic wrap would be the same way. Just be careful that you don't make yourself sick!
forget the bag, same thing - no bag sous_vide
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