#2781 - Baked Apple Pancakes

(by Shirley McNevich)

1 large granny smith apple
3 eggs (room temperature)
1/2 cup milk
1/2 cup flour
1/2 tsp. vanilla
2 TBSP butter (softened)
1/4 cup Domino's dark brown sugar (packed)
1/4 tsp. cinnamon
Domino's powdered sugar for sprinkling

Preheat oven to 450 degrees and place the oven rack in the center of the oven. Wash, peel, core and slice the apple very thinly. In a bowl add eggs, milk, flour and vanilla--stir with a whisk until smooth. In a 10" cast iron skillet add softened butter--turn heat to medium low and melt the butter. Spread the apple slices in the melted butter--cook/stir for about 4 minutes over medium heat, then turn apple slices over on to the other side and cook them 3 minutes longer. Sprinkle the brown sugar and cinnamon over the apples--cook/stir apples until brown sugar melts. Remove from heat--stir the apples so they are all coated with brown sugar. Spread the apples out evenly in the pan. Pour all of the batter over the apples. Place the skillet in the oven and bake at 450 degress for 15 minutes or until mixture gets puffy and gets brown around the edges. Remove from oven and cut into wedges. Sprinkle powdered sugar over the top before serving.

#2623 - Apple Streusel Coffee Cake

(by Shirley McNevich)

Topping: 1 1/4 cups Domino's dark brown sugar (packed); 3/4 cup flour; 1/2 cup cold butter (cut into small pieces); 2 tsp. cinnamon; 1 cup chopped walnuts

Batter: 3 1/4 cups flour; 1 1/2 tsp. baking powder; 3/4 tsp. baking soda; 1 1/2 sticks softened butter;
1 1/4 cups white sugar; 3 eggs; 2 tsp. vanilla; 1 - 16oz. tub plain yogurt; 2 granny smith apples (washed, peeled, cored and diced)

Grease and flour a bundt cake pan. In a bowl add brown sugar, 3/4 cup flour, cold butter pieces and cinnamon--mix with a pastry blender to make crumbs. Add chopped walnuts--stir and set aside. In a bowl add 3 1/4 cups flour, baking powder and baking soda--stir. In a mixer add softened butter and white sugar--beat. Add eggs--beat. Add vanilla and yogurt--beat. Slowly add flour mixture--beat just until mixed. Pour half of the batter into the prepared bundt cake pan. Sprinkle 1/4 cup of the topping mixture over the batter. Spread all of the diced apples over the topping. Sprinkle 1/2 cup of the topping mixture over the diced apples. Pour the rest of the batter over the top. Sprinkle the remaining topping over the batter. Use the back of a spoon to lightly press the topping mixture into the batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick for doneness. Cool for 15 minutes, then loosen the cake and invert on to a cake plate. Cool completely before cutting.

#769 - Butterscotch Crisp

(by Shirley McNevich)

2 1/2 lbs. granny smith apples (washed, peeled, and sliced very thin)
1 - 11oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
1/2 cup flour
1/4 cup Domino's dark brown sugar (packed)
1/2 stick Parkay margarine
1 cup chopped nuts (optional)
3/4 cup Quaker quick oats

Grease a 9 x 13 baking pan. Arrange the sliced apples on the bottom. In a bowl add the butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir. Sprinkle this mixture over the top of the apples. Bake at 375 degrees for 20 minutes. While baking, in a bowl add 1/2 cup flour and 1/4 cup brown sugar--stir. Use a knife to add the 1/2 stick Parkay and cut the butter into the flour/brown sugar mixture until it makes crumbs. Add the chopped nuts and the quick oats--stir. When the apples have baked for the 20 minutes, remove from oven and sprinkle the crumbs/nuts/oats mixture over the top. Return to oven and bake for 30-40 minutes longer or until apples are tender.