Oven-Baked Dutch Apple Pancakes (substitution: Cherry Pie filling for Apples)

First, let me apologize for the blurred image. It is the only one I have. I asked my grandson to take one, and only one, which he took with his cell phone! Hopefully my bounty of under a dozen followers will forgive this blunder. Actually, I’m surprised I have any followers, being that this is my ‘ranting’ and ‘personal’ blog. May I take this time to say: thank you for following me; it is much appreciated.

I don’t often post about food on this blog but this is my go to recipe for a people pleaser one skillet dish that will feed a bunch of hungry teenagers! And I want to share it with you. It is one that will not tie up the kitchen for an hour while frying one boys egg one way and another boys egg another way; this happens often at my house and can get rather comical. (hint: I will laugh at anything!)

Here is the recipe (I used cherry pie filling for the one in the picture because I had NO apple pie filling! I’ve even used fresh (and very ripe) peaches! Enjoy.

Oven-Baked Dutch Apple Pancakes

2 Cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1 tablespoon sour cream (don’t leave out)
1 teaspoon lemon zest (don’t leave out if doing apple pie filling)
1/4 teaspoon salt
Confectioners’ sugar, for dusting

Preheat oven to 350 degrees F

In a 10 inch cast iron skillet, warm the apple pie filling, butter and cinnamon just until the butter is melted. Do not need to bring this to a boil but it does need to be quite hot.

In a large bowl beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest and salt. Beat just until this batter is smooth. Pour entire batter over the hot apple mixture in the skillet and immediately place skittle into the 350 degree (F) oven.

Bake for 20 to 25 minutes until golden brown and bubbly (see picture)

Take out of oven and dust with the confectioners’ sugar. I use a fine mesh strainer for this so it looks like a light snow on the top; which I did not do to the one pictured as I was out of powered sugar, so this could be optional, I guess.

Serve warm.

Hint: If you let the pancake cool slightly before serving the slices come out easier but please do serve warm. Left overs can be stored in the refrigerator for a day and are just a good warmed in the microwave for 20-30 seconds.


Break out the food!!

Oh please let the pots & pans be found today so I can get back to basic cooking.  No more take out of Chinese/Thai noodles  or Pizza pies filled with too much cheese.  I am suffering from too many carbs. and too little veggies.  I love my veggies.  Truth be told: I love a good healthy helping of oven baked vegetables sprinkled with just a little olive oil and a pinch of sea salt & black cracked pepper (extra pepper, please).  Sometimes when I make a pot of vegetable soup I’ll do the veggies in the oven before adding them to the pot.  The flavor is far superior.  Yummy-yumms!  (caution: I sometimes make up my own words – yumms is not a word, actually)  Today I am longing for a good pot of soup or chili (check out Six Pack Chili on my food blog best holiday recipes ever! on this site)  Therefore, putting away the kitchen is a top priority for today.

I nearly have my bedroom put away but need to wait until this evening when I can buy a frame for my bed.  Somehow the frame did not get moved!  One of those little surprises I can live without.  Actually, y’all I-Do-Not-Like-Surprises.  Never have.  I get to embarrassed.  Red face.  Heart pounding.  Feeling like I’m standing (nude) in a room filled with everyone I don’t want to see the tattoo of Steve’s and my signs (that’s another story! The tattoo, that is) – I digress –  Unfortunately, the bed-frame did not make it to Ohio.  Which means that I need to replace a perfectly good one that is less than six years old (the age of my new(er) mattress and box springs.  I hope I can find one as good as the one left behind.  I paid an arms leg for it!  Plus I will need to buy risers for the new frame to allow for ‘storage’ under the bed.  I prefer to store as much in my bedroom as possible instead of storing boxes filled with my things in the garage although some will be stored in the garage.  At some point I will have my own place but for now I am staying with my daughter and grandson. “Life Evolving” is what Steve said.  MY FOOT!  Some days I love him to death and some days I don’t.  Today is the latter instead of the former.

Interestingly the lights got turned off this morning two hours before they got switched into Lisa’s name and turned back on.  Paperwork!  The house was a warm 62 degrees when the heater kicked back on.  Now Kyle and I are toasty again :)  “Life Evolving” . . . ??? . . . (my words on ‘life evolving’ are less classy than I should be using on this blog-so I won’t (bother) sharing my words)  After all, I am a lady.  I have class.  I am older and too wise to stoop to that level. Breaking up is hard to do. Although, I would like to scream something choice that hits the mark (or Steve’s ear) just perfect.  Clarity.  Putting things straight.  And, I’m getting to personal even for a personal blog . . .

. . .  so, today I am feverishly working in the kitchen putting away all the things needed to bake, cook and eat with.  Thus far I have managed to put away all the good dishes and stem ware.  I keep searching for the everyday dishes!  Boxes!  Too many boxes!  Even so, I see a nice pot of soup in my immediate future.  If I find the bread maker even fresh bread.  Wish me luck with the bread.  The soup is a shoe-in — before I sat down to write this I found the large soup pot.  If nothing else is found at least I can cook in that very large (for sixteen!) pot.  I’ll just have to freeze some soup when I’m done with it.

The move is coming along fine.  I am lucky to be here.  Grateful to be alive and doing well.  Everything will be fine.  I will be fine.  I will not scream.  I will be kind.  I will . . .

Thanksgiving Dessert Table

There are as many recipes for cheesecake as there are women to bake them!  Mine is an age old traditional recipe that a close family friend gave as a wedding present in 1963 and I have yet to find one better.  It did win every contest entered way back then!  When Mrs. Mitchell presented me with her family heirloom recipe(s) of Cheese Pie and Boston Baked Beans and Brown Bread I was elated and have never again felt as special as I did at that moment.   She vowed me to silence with the pie recipe.  I was never, ever, to give it out to another living soul.  I kept that promise until I passed the recipe down to my daughters.  This pie is expected at our Thanksgiving table.  Expected! 

 But, this year I wanted to cut down on the treats as only three will be sitting at the Thanksgiving table. My friends Kathy and Larry Zuckerman have been gracious enough to invite me to their Thanksgiving table and for a few days after to do some shopping and other fun things.  The Zuckerman’s are my family away from home and hearth while I am in California so totally far away from my children and grandchildren in North Carolina and Ohio. 

 I have agreed to do the dessert table for Thanksgiving dinner. None of the three of us want to load up on treats so I have decided to make Larry’s favorite, an apple pie and one pumpkin inspired pie and that’s it.  I began my search for the pumpkin inspired sweet treat for the dessert table and found just the right combination: A Pumpkin Cheesecake Pie which should be a wonderful blend of the two pies I can not live without for Thanksgiving. I could eat my weight in both!

 The three frontrunners are below. Trial run anyone?

 As to pies in general I find the simpler the pie recipe the better the pie.  I opted for cheesecake recipe #2 although #3 has my interest as well.  I think there is too much to do with #1 so maybe I’ll try this one for another holiday.  But I will try it! 

#1:  PUMPKIN CHEESECAKE PIE WITH GINGERSNAP CRUST – Content Copyright © 2010 Cooks.com – All rights reserved.

1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted
1 lb. cream cheese, room temperature
2/3 c. brown sugar, packed
1/2 c. sour cream, room temperature
1 c. canned solid-pack pumpkin
3 eggs, room temperature
1 tsp. ground cinnamon
Pinch of ground cloves
Pinch of ground ginger
Pecan halves, for garnish

 Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.)

In large bowl, beat cream cheese and brown sugar until soft and well blended. Stir in sour cream and pumpkin. Gradually beat in eggs, one at a time and the cinnamon, cloves and ginger. Place pie dish on baking sheet and pour in filling. Bake in middle of oven for 45 minutes or until filling is set. Let cool on rack. Arrange pecan halves around edge of pie. Makes 12 servings.

#2:  PUMPKIN CHEESECAKE PIE – Content Copyright © 2010 Cooks.com – All rights reserved.

9 double graham crackers, crumbled
6 tbsp. butter
1/4 c. sugar


2 (8 oz.) cream cheese
3/4 c. sugar
2 eggs
1 (16 oz.) can pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger

Prebake crust 10-15 minutes. Cream well the cream cheese and sugar. Add eggs, beat until combined. Add pumpkin, cinnamon, nutmeg, and ginger. Mix until all blended and pour into prebaked crust. Bake at 350 degrees for 50-60 minutes.

 #3:  PUMPKIN CHEESECAKE PIE – Content Copyright © 2010 Cooks.com – All rights reserved.


1 1/2 c. pumpkin
2/3 c. brown sugar
1/3 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
1/4 tsp. cloves
2 eggs
1 c. milk
1 tsp. vanilla


1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1 tsp. vanilla
1/4 tsp. salt
2 eggs

Combine all ingredients for pie filling and mix. Pour into pie shell. In a small bowl combine all ingredients for cheese topping, beat until smooth. Pour over pie filling. Bake at 350 degrees for 1 hour.

Now — for the Apple Pie I’ll make!

  picture courtesy of the internet (I don’t take credit where none is due)

Granny Smith apples are good for baking, and they add a tart contrast to the sharp cheddar flavor in the crust.

Crust: (still looking for Mum’s pie crust recipe so I might use this one)

  • 2 1/4  cups  all-purpose flour, divided
  • 3/4  cup  (3 ounces) extra-sharp cheddar cheese, shredded
  • 1/2  cup  ice water
  • 1/2  teaspoon  salt
  • 1/4  cup  chilled butter, cut into small pieces


  • 10  cup  very thinly sliced peeled Granny Smith apple (about 2 3/4 pounds)
  • 2  tablespoons  fresh lemon juice
  • 1/3  cup  packed brown sugar
  • 1/4  cup  granulated sugar
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/4  teaspoon  ground ginger
  • Dash of salt
  • Cooking spray
  • 1  large egg white, lightly beaten


Preheat oven to 400°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 tablespoon flour and cheese in a small bowl; toss well. Place mixture in freezer for 10 minutes.

Combine 1/4 cup flour and 1/2 cup ice water in a small bowl, stirring with a whisk until well blended to form a slurry. Combine 1 3/4 cups flour and 1/2 teaspoon salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in cheese mixture. Add slurry; toss with a fork. Sprinkle surface with up to 1 tablespoon ice water, tossing with a fork until moist and crumbly (do not form a ball). Mixture will seem slightly dry.

Divide dough in half. Gently press each half into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll each dough half, still covered, into a 12-inch circle. Chill 30 minutes or until plastic wrap can be easily removed.

To prepare filling, combine apple and lemon juice in a large bowl. Combine 3 tablespoons flour, brown sugar, and next 5 ingredients (brown sugar through dash of salt) in a small bowl. Sprinkle brown sugar mixture over apples; toss well to coat.

To assemble pie, remove top sheets of plastic wrap from 1 dough circle; fit dough, plastic wrap side up, into a 10-inch deep-dish pie plate coated with cooking spray, letting dough extend over edge of plate. Remove remaining plastic wrap. Spoon filling into crust. Brush edges of crust lightly with water. Remove top sheets of plastic wrap from remaining dough circle; place, plastic wrap side up, on apple mixture. Remove remaining plastic wrap. Press edges of dough together; fold edges under, and flute. Cut 3 (1-inch) slits in top of pastry using a sharp knife.

Combine egg white and 1 tablespoon water; brush over top and edges of pie. Place pie on a baking sheet; bake at 400° for 45 minutes or until golden. Cool on a wire rack.

 Note from the author:  If you want a great site to look up good recipes go to www.cooks.com.  I think this site is better than Food Networkhands down.  Not to slam Food Network you understand I just fine the recipes I like more often at cooks. Some of the contents of this post are taken (literally) from www.cooks.com and other sites which appears not to be copyrighted so I used the apple pie picture and recipe.  If I have ‘stepped on anyone’s toes” I do humbly apologise.

Pie Dough Recipe

I made a point of calling my 86-year-old mother to get her pie dough recipe which apparently I misplaced straight away for I can’t find it!  I have cleaned out both drawers – they needed to be cleaned out anyway – and found several PaulaDeen.com printed recipes, one for Savannah Strawberry Tall Cake (what ever that is, it must have looked good and I just had to have it??) and another of her mother’s recipe for Red Velvet Cake but where is my mothers pie dough recipe, I ask?  It might not be a big deal but it took my Mum huffing and puffing for several minutes to pull out the wooden recipe box, haul it to the table where she could sit down, pull out the hundred year old recipe and slowly, very slowly give it to me one ingredient at a time with instruction after each ingredient.  Call me what you like but I don’t want her (or me) to go through that again.  I have been known to ‘save things’ in the oddest of places so I will continue to look.  Surely it is right under my nose as most things I lose are. 

Well, the exercise of cleaning out my drawers was interesting.  I am amazed by how much ‘stuff’ I have collected from May 11, 2010 until now.  Perhaps it is more than should be there for someone in a temporary living arrangement.  But, I sware I needed all those books, CD’s, quilting material and supplies.  I’ll need to box these things up and send them home.  But, where to send them?  Not a clue.  I guess one could say I’ve lost more than a pie dough recipe.  I’ve lost a home to go home to.  Oh well.  That’s life!


Totally crashed and burned last night with salad & pasta.  No worries mate — I was good — no bread!  The pasta was enough to up my weight by one and one-half pounds from yesterday morning’s weight-in!  Please excuse me for the vulgar mention of the bodies examination processes but when this occurred the weight was thankfully reduced by one pound.  Later another dumping . . .  put me back on track, so to speak.  Amazing how this works.  So within twelve hours of my last post I had broken one of my diet taboos.  I ate white flour in the form of Barilla Penne Pasta which, as advertised, cooks in 11-12 minutes.  Calories 200; Total Fat 1g; Total Carbohydrates 42g per serving.  The box held 8 servings and I think we ate two each!  In other words: I had my fill.  Satisfied.  Can move on to being a good diet do-be.

The pasta was very good.  Steven fixed it ‘restaurant style’ which I think is actually more ‘cafeteria style’ and even though I like my way better his was very good.  My way, the Italian way, is less dry.  To each his own:) I say!  I have never been opposed to trying something different which can be something insane like hang gliding or deciding it was a good idea to try raw fish!  I have not learned my lessons however so if offered another chance at parachuting — I’ll do it!  It’s just the way it is.

Today, fruit for breakfast and steamed veggies with 3 ounces chicken breast for lunch. 

Halloween behind me the other two major holidays are fast approaching and I am considering which pies to bake this year for Thanksgiving.  My friends (whom I am to visit) favorite pies are pecan and apple.  I can see the pecan pie for Thanksgiving.  I can not see the apple pie for Thanksgiving. But, I can see pumpkin pie for Thanksgiving.  I could combine the pumpkin and pecan into one pie.  I’ve done this before and it is to die for!  And, I could make one apple and serve it with thinly sliced cheddar cheese for the top like Mama liked it.  I promised only two pies!  I think I’ll also make some breads, applesauce pumpkin with pecans is a favorite of mine for the holidays.  And with it some Apple Pumpkin Butter. If you are interested:  recipe included here >>>

Preparation: Wash and dry a two -to- three cup glass container. The recipe makes approximately 2 1/2 cups and will be stored in the refrigerator after cooking and cooling so I like to use a glass container for this but it’s your choice, any container will do.

Peal, core and purée apples to make 1 cup of purée (I use macintosh to grannie smith, whatever you have on hand will do for this recipe).  Tartness and sweetness of apples varry so I usually decide if I want the final product to be sweeter or more tart and choose accordingly. Size of apples varry as well so purée until you have the one cup of apple purée.  It’s not rocket science.  It’s just some Butter Jam.  Play with it.  Whatever you do I promise it will be yummy.

In a heavy saucepan place purred apples, 15 ounce can of pumpkin purée, 1 cup apple cider and 1/2 cup dark brown sugar (optional if you like spice: first use light brown sugar instead of the dark and add either #1: 1/2 tablespoon pumpkin pie spice or #2:  3/4 teaspoon cinnamon plus 1/2 teaspoon ginger) and slowly bring this mixture to a boil; reduce heat and simmer, stirring frequently to avoid scorching for 1-1/2 hours.  The time is long but it is needed to reduce the apples, pumpkin and cider to a thick apple-butter like consistency.  Cool! Then place into your container and store in the refrigerator.  This will keep up to two weeks.

Another holiday food I like to make is pumpkin dump cake!  You can find lots of recipes on the web for this.  Some with yellow cake mix and some with spice cake mix.  The great thing about this is that it takes so little effort to make and keeps for days upon days on the counter top, covered of course. 

So now that I have thought about holiday cooking and I have eaten my steamed veggies and chicken breast I wonder if I could get away with a Twinkie for dinner???? It’s only 150 cals, guys!!

5 Diet Taboos

So here’s the thing about loosing weight: There are always diet taboos to be faithfully observed.  For starters the no white flours, no sugars, no fried foods and more green and orange foods than red meat.  I get it!  But the fifth diet taboo is hard for me to avoid.  The fifth taboo is ‘fast food‘ restaurants.  It is so difficult to pass by one and not stop in for a cheeseburger and/or a coke.  Making it more difficult is that they are so inexpensive to buy.  For under two dollars I can have a McDouble or a Jr. Whopper and a senior citizen coke.  Under $2.00!  Crying shame on me and on them! 

So here are my five taboos of dieting:

1.  Avoid white flour in any form.

2. Avoid white sugar, including the zero cal. sugars; your body actually processes them the same.  Which equals Weight Gain! Hello!

3.  Eat nothing fried! Nothing fried.  I repeat eat nothing fried.  Which means baked, broiled and steamed.  All can be more delicious and better for you anyway.  I know this.  But, because of my southern roots I like fried!  I am challenging myself on this one and enduring to the end.   I swear it.

4.  Skip the red meats and opt for more fish and less chicken as its replacement and build up that plate with green and orange/red veggies instead.

5.  No fried foods; no fast food; no-no no!

I am told that if I simply give up white flour, white sugar, fried foods and fast food I will drop my weight.  I am trying.


Sundays are for huge family dinners!  I remember them with fondness.  A platter of fried chicken, creamed potatoes smothered with cream and butter, fresh vegetables from the garden (or freezer) and pie!  Mama’s chocolate pie to Grandma Donnald’s peacan pie I never saw a pie I did not like!  I shall be day dreaming of tasty delights all day long as eat my cup of strawberries and bowl of beans!  Down two (2) pounds this morning.  Plan A is working!