We are surprised by wintry weather early in November this year, very unusual for this far South in Texas. It is definitely sweater and scarf weather, although I smile when I see some decked out in full ski country gear, as if shoveling snow might be next on their agenda Fact is, there are 2 kinds of people who do that: those who are so accustomed to the heat here that the first chill wind has them reaching for the electric blanket, and second, those who have winter fashion they seldom get to wear – head gear, boots, puffy vests, and furry jackets. This may be their one chance this year to haul it out!
The things that I have a yen to do when we have a genuine cold snap (or a blue norther, in Texas speak)? I like to have a fire in the fireplace, bring out my crochet or knitting, and spend more time in the kitchen baking and making hot hearty soups or a big pot of chili – as my mother would have called it – stick to your ribs food. Include in that category tasty hot breakfasts! This Apple Pan Puff is perfect when the temperatures dip. Not only is it full of all the flavors of fall, it fills the kitchen with aromas of cinnamon and baking apples! The recipe I adapted mine from comes (again!) from Breakfast in Bed Cookbook collection by Carol Frieberg. It is a favorite at the Silver Bay Inn in Stehekin, Washington, which is said to offer cozy waterfront cabins with views of Lake Chelan and the North Cascades.
Apple Pan Puff
2 Honeycrisp apples, peeled, cored and sliced
1/4 cup butter
3 large eggs
1/2 cup flour
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Cinnamon in a shaker bottle for sprinkling
Preheat oven to 450 degrees. In a heavy iron skillet, melt butter, add sliced apples, and saute, stirring gently with a wooden spoon, until apples soften. Sprinkle top of apples with cinnamon, and lower heat while blending remaining ingredients..
Place eggs, flour, milk, vanilla, and salt in jar of blender and blend until mixed and smooth.
Pour contents of blender carefully over apples without stirring, and place in preheated oven to bake for 10 minutes or until puffed and golden brown. Serve immediately, topped with drizzle of maple syrup on each serving.
To transform this from a breakfast to dessert dish, add a dollop of whipped cream or ice cream. Pecan Praline ice cream, for instance!