Baked Cranberry Apple Pancake

Janet did the dividing of the recipes as we went through them, so she gave me all the ones she didn't want. Luckily, there were a few pages of breakfast recipes stuck in the middle of my pile. We are major breakfast fans, so I picked this one out for me and Little Chub to enjoy this morning.

My one complaint about this recipe is that it makes quite a few dirty dishes. Ugh. Instead I just mixed the wet ingredients right into the dry ingredients. Aside from all the dirty dishes, I'd definitely make it again.

Baked Cranberry Apple Pancake
2 T. butter or margarine
1/4 c. dried cranberries
1 small apple, peeled, cored, and chopped
1/4 c. packed brown sugar
1 t. finely shredded orange peel (set aside)
3/4 c. all-purpose flour
4 t. granulated sugar
1/2 t. baking soda
1/2 t. baking powder
1/8 t. salt
1 egg, beaten
1/2 c. buttermilk
4 t. cooking oil

Step 1: Place butter in a 9-in. pie plate. Place pie plate in oven while preheating to 350 F. Remove pie plate from oven when butter is just melted. Stir in dried cranberries and apple.

Step 2: Meanwhile, in a small saucepan stir together brown sugar and orange juice. Bring to boiling; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Pour syrup mixture over fruit in pie plate.

Step 3: In a medium bowl stir together flour, granulated sugar, baking powder, baking soda, and salt.  Make a well in center of four mixture; set aside. In a small bowl stir together egg, buttermilk, oil, and reserved orange peel. Add egg mixture all at once to flour mixture. Stir just until mixed. Pour batter evenly over fruit mixture in pie plate.

Step 4: Bake, uncovered, in a 350 F oven about 15 minutes or until top springs back when lightly touched. Cool in pie plate on a wire rack for 5 minutes. Carefully invert pancake onto a serving platter. Cut in wedges and serve warm. Makes 8 serving.

-From Successful Farming Mid-February 2009

It isn't too bad for you either. The nutrition facts were included with the recipe. I'm sure you could mix in a little whole wheat flour and more dried cranberries. We actually didn't have an apple (they were more than what I wanted to pay for them at the store). I'm sure with the apples it would be even better.

Big Soft Ginger Cookies

This week has been an interesting week.  Since my husband is down with Vertigo he hasn't had any desire to eat.  He normally has to have his snacks and treats and candies, but this week he has only had dry cereal and pretzels.  It's been good for me to eat fewer treats.  And we've saved money on groceries this week.  So when I really wanted cookies last night, he told me I could.  Thanks Jacob.  I rifled through Mom's recipes looking for a good one, but without chocolate chips, this is the only one I could make.  I was hesitant to make it, because Dad's ginger cookies are the best I've ever had, but I made it.  This is the recipe.  It's from Allrecipes and has 3413 reviews for 4.5 stars.  I like them okay, but they weren't as good as Dad's and went kind of flat.  I'm not quite sure why Mom planned on making it when she had Dad's recipe to make.  Maybe that's why she never made it. 

Big Soft Ginger Cookies

Ingredients

• 2 1/4 C flour
  2 t ground ginger
  1 t baking soda
  3/4 t ground cinnamon
  1/2 t ground cloves
  1/4 t salt
  3/4 C softened margarine
  1 C white sugar
  1 egg
  1 T water
  1/4 C molasses
  Sugar to roll dough in
  
  
  Directions:
  
  

  

  I used a dash of tenderness instead of a half teaspoon.

  1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. 
  2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. 

Welcome!

Welcome to The Cupboard Project!  The idea for this blog came from my weekend in the Northwoods.  We were looking through Mom's huge pile of loose recipes she had printed off or torn out of something and Mom confessed she had never made 2/3 of the recipes.  She told us we should make them all and document how they turned out--if they were actually good or not.  It would be like the movie Julie and Julia, only with us. And she's never made most of them. 

So I hope you stick around to check out my Mom's favorite recipes...that she never made.