Apple Puff Pancake

From “The Farm Chicks in the Kitchen.” “We love this old-fashioned recipe, which is really simple… The flavor is similar to an apple pie, just in puffy pancake form. When drizzled with maple syrup, this pancake is impossible to resist,” authors write in the book.

1/4 cup unsalted butter (1/2 stick)
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 apple, peeled, cored, and thinly sliced
5 large eggs
1/2 cup milk
1/2 cup all-purpose flour
Dash of salt
Maple syrup or confectioners’ sugar, for serving

Heat the oven to 425 degrees. Place the butter, brown sugar and cinnamon in a 9-inch glass pie plate. Heat in the oven until the butter is melted and bubbly – 5 minutes. Remove from the oven, stir well and mix in the apple slices. Return to the oven and bake for 2 minutes. Meanwhile, combine the eggs, milk, flour and salt in a blender or food processor and process until frothy – 1 minute. Pour over the apple mixture. Bake until the cake is puffed and the center is set – 18 to 20 minutes. Serve warm with maple syrup or sprinkled with confectioners’ sugar.

Yield: 8 servings

Nutrition per serving (from the cookbook): 167 calories, 9.4 grams fat, 167 grams carbohydrate, 148 milligrams cholesterol, .6 grams dietary fiber, 70 milligrams sodium.

Mint Ice Cream Pie

A simple and delicious dessert from the kitchen of Lynn Locklear (via the OZC). I first tasted this fabulous “pie” while having dinner with Joe & Karen Choi and I’ve made it several times since then.

1/2 gallon mint chip ice cream
12 oz ctn Cool Whip
20-30 Oreos
1 stick butter, melted
fudge sauce, heated

Set ice cream on counter until it has softened. Meanwhile, in a blender, crush cookies and pour crumbs into a 9×13 inch pan or a 10-inch spring form pan. Pour melted butter over cookies and press into the pan to form a crust. In a large bowl, with a mixer, combine Cool Whip with the ice cream. Spread this mixture over the crust and freeze for several hours or until firm. Serve with hot fudge sauce.