APPLE FRITTER BUTTERMILK PANCAKES
Cinnamon and fresh apples join buttermilk pancake mix to make this fall breakfast or brunch favorite.
Provided by Krusteaz
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat pancake griddle to 350 degrees F. Spray with nonstick cooking spray.
- Whisk pancake mix, milk, eggs, 2 tablespoons powdered sugar, and cinnamon in a large bowl. Stir in grated apples.
- Drop batter in desired size onto prepared griddle and cook in batches until both sides are browned, 2 to 3 minutes per side.
- Serve warm; dust with powdered sugar and/or maple syrup.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 25.4 g, Cholesterol 33.2 mg, Fat 2.3 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 0.6 g, Sodium 273.6 mg, Sugar 12.4 g
SPICY APPLE CAKE
An easy and delicious cake with a creamy frosting. Great for apple-spice lovers!
Provided by Linda
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h10m
Yield 9
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the chopped apples.
- Spread batter evenly in prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a medium bowl, combine 1/4 cup shortening, confectioners' sugar, cinnamon and nutmeg. Beat until light and creamy. Beat in the milk, one tablespoon at a time, until desired spreading consistency is achieved. Spread over top of cooled cake.
Nutrition Facts : Calories 468.3 calories, Carbohydrate 70.8 g, Cholesterol 44.4 mg, Fat 19.4 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 5.2 g, Sodium 273.2 mg, Sugar 53 g
SPICY APPLE PANCAKE/FRITTERS
My boyfriend and I came home one night after a long long long day of work and play. We were starving and oh no, there was NOTHING to eat. I had just been on this whole baking kick weeks prior so there was tons of flour and eggs left from it, so I (very tiredly) concocted this. Its so basic you probably have already made it yourself but its so yummy and hit the spot for both of us. You can serve it up with anything. I used crunchy peanut butter and honey on top and my boyfriend used apple custard. Of course you can top with maple syrup or any thing really... be creative. There is one ingredient, I bet that will surprise you. Enjoy.
Provided by 7emmalee7
Categories One Dish Meal
Time 20m
Yield 4-6 cakes
Number Of Ingredients 9
Steps:
- Mix all ingredients together well.
- Use a 1/4 cup to scoop up mix and fry in butter, soy butter, oil, non-stick spray, etc. just like you would a pancake. I used avocado butter, but I live in New Zealand now where everything is avocado.
- Keep finished cakes warm in oven on low till all mix is used.
- Top with whatever you want. Eat. They go down best when you eat them with someone you love.
Nutrition Facts : Calories 104.5, Fat 1.6, SaturatedFat 0.5, Cholesterol 53.2, Sodium 26.5, Carbohydrate 18.7, Fiber 1.4, Sugar 5.3, Protein 3.9
SPICY CAULIFLOWER FRITTERS
This recipe by Steve Manfredi was adapted from a recipe in Ottolenghi: The Cookbook and published in The Sydney Morning Herald Tuesday July 22, 2008. This is modern, quick, contemporary, dairy free, nut free finger food that can be packed for school lunches or picnics. I'd like to try this recipe using broccoli.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim cauliflower into small florets to give desired total weight. Add to a pot of salted boiling water and simmer for 15 minutes or until very soft.
- As it is cooking, whisk the remaining ingredients, except olive oil and parsley leaves, in a bowl to make a homogenous batter.
- When cooked, drain cauliflower and set aside. Add warm cauliflower to batter and mix briskly to break it down a little.
- Pour olive oil in a pan so that it is about 15mm deep, and heat.
- When oil is very hot, drop in 3 tablespoons of mixture for each fritter.
- Fry in small batches (making sure they are not touching) for about 3 minutes each side.
- Drain on absorbent paper.
- Eat hot, warm or cold.
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