**Allergens: Dairy, Eggs, Wheat
Apple Pancake Casserole
4 cups peeled, sliced apples
6 TBSP margarine
1/4 cup cinnamon sugar + 2 TBSP
1 cup buttermilk (or sour milk= 1 cup milk + 1 tsp lemon juice or vinegar)
1 cup flour
3 eggs, beaten
1 ½ tsp vanilla extract or almond extract
Preheat oven to 375°F. Peel and slice apples into 1 in slices and place them in a microwave save bowl with the margarine, ¼ cup cinnamon sugar and cover with plastic wrap. Microwave for 2 minutes.
While the apples are in the microwave, beat the eggs in a bowl. Make sure to beat eggs until they are fluffy. Mix in flour, milk and vanilla.
Take the apples from the microwave and spread evenly in a 9 X 13 baking dish. Pour the batter over the apples and sprinkle with 2 TBSP cinnamon sugar.
Place dish in the oven and bake for 30-35 minutes. Slice up and enjoy!
Asparagus and Cheese Popover with Spicy Herb Oil
For the Oil:
3 TBSP Basil 1/3 cup olive oil
2 cloves garlic 1 jalapeño
For the Oil: Peel the garlic cloves and cut the stem off the jalapeño. Add all the ingredients to a blender and pulse until smooth.
For the Popover:
8 ounces asparagus, trimmed ½ cup all-purpose flour
4 large eggs 1 cup shredded fontina cheese
½ cup whole milk 2 TBSP butter
Pinch of salt & pepper
For the Popover: Preheat the oven to 425° F. Place a 10-inch cast-iron skillet or baking dish in the oven to heat. In a large bowl, mix ice cubes and cold water. Line a plate with paper towels.
Bring a pan of salted water to a boil, add the asparagus and cook until just tender, 1 to 2 minutes, depending on size. Drain, drop into the ice bath and dry on the prepared plate.
Whisk together the eggs and milk until smooth. Slowly whisk in the flour and whisk until smooth. Sprinkle the egg mixture with some salt and pepper. Add 1/2 cup of the fontina cheese.
Using pot holders, carefully remove the pan from the oven. Add the butter to the hot pan and stir until melted. Arrange the asparagus in the bottom of the pan and then season with salt and pepper. Pour the egg mixture over the top. Bake until puffed and golden brown, about 15 minutes.
Remove the pan from the oven. Sprinkle the remaining fontina and put it back in the oven until the cheese is melted, 2 to 3 minutes. Remove from the oven and drizzle with some of the herb oil. Serve immediately.
Flourless Banana Oatmeal Pancakes
2 ripe bananas
1/2 teaspoon cinnamon
1/2 cup rolled oats + 2 TBSP
¼ tsp salt
1 ½ cup fresh berries
1 TBSP honey
Sprinkle of cinnamon
Combine all the ingredients in a blender or food processor. Drop by 1/4 cup onto a hot, greased griddle. Cook on each side until lightly browned -be patient, they take a while to cook.
Mix topping ingredients in a bowl and microwave until soft. Pour over pancakes. Makes about 8-10 pancakes.