If I was a better blogger there’d be a picture of this. However, it tastes good enough to completely negate any bad blogger status.

The original recipe calls for sugar, white flour and way more butter. Trust me when I say this is not missing anything. It’s a definite family favourite!

Mommy’s Apple Pie Pancake

FRUIT:
4-10 med. Apples (depending if you want a bunch for on top or not – I always make as much as I can.)
1 tbsp. butter
2 tbsp. agave nectar
2 tsp. Mexican vanilla
A few dashes cinnamon

BATTER:
1 cup whole wheat flour
1 cup whole milk
2 egg whites
2 lg. eggs ( I have just used eggs/flax/applesauce combo too – just get the general amount right)
1/2 cup ground flax
1 tbsp. agave nectar

Peel and core the apples, cutting them into narrow wedges. Melt the butter in an oven-proof (preferably nonstick) skillet. Add the apple slices and drizzle with agave nectar.

Cook the slices over medium heat, stirring them gently now and then, until the apples have softened and the liquid has mostly evaporated. Mix in the vanilla and sprinkle the apples with cinnamon. You can bake the pancake in the skillet if the pan has a heat-proof handle. Otherwise, transfer the apples to a deep-dish pie plate or a small shallow baking dish.

In a medium bowl, combine the flour, milk, egg whites, eggs, flax and agave nectar. Beat the batter until the ingredients are well blended.

About 45 minutes before serving time, preheat oven to 425 degrees. Pour the batter over the hot fruit (if you have prepared the fruit in advance, heat it before adding the batter), and bake the pancake for 20 minutes. Reduce the heat to 350 degrees and bake the pancake for another 10-15 minutes or until it is puffed and browned.
Before serving the pancake, sprinkle it with icing sugar or top with more apples, or do both.

Cut the pancake into wedges and serve immediately.

NOTE: The two main mixtures – the apples and the batter – can be prepared in advance, but the final pancake must be baked just before serving.

Serves 6.

I always double or triple – it makes a wicked weekday morning breakfast when reheated.

Enjoy!

10 Cup Cookies

(Modified from Leah‘s original recipe. Leah tends to forget that she has a blog.)

SO easy, SO yummy, SO chewy, and SO bad for you. A little better now than they were, though.

3/4 cup organic sugar (cut from 1 cup)
3/4 cup packed light brown sugar (cut from 1 cup)
1/2 cup butter (cut from 1 cup)
1/2 cup applesauce
1 cup organic peanut butter (or pea butter if nut free)
3 large eggs, lightly beaten
1 cup whole wheat flour (changed from white)
1 cup uncooked slow cooking rolled oats
2 tsp baking soda
1 tsp baking powder
1 cup chopped pecans (Any nut or seed is fine – I used almonds today) (If nut free, use more chocolate or coconut.)
1 cup flaked coconut
1 cup raisins, currants, crasins or other chewy thing (I omitted this, but would have used organic dried blueberries if I had to use something)
1 cup chocolate chips, any kind – but always aim for fair trade & organic chocolate (I used 1 1/2 cups chocolate chips & no raisins)

Preheat oven to 350.
Combine first 4 ingredients in a large mixing bowl. Beat at medium speed with an electric mixer until creamy.
Add eggs, beating well.
Combine flour and next 3 ingredients and add to peanut butter mixture. Beat well.
Stir in remaining ingredients.
Drop by the tablespoonful onto a silpat or parchment lined baking sheet.

Bake for 10 to 12 minutes or until golden. Remove to wire rack or paper towels to cool.

Enjoy!

(Leah – a note from the big guy after he ate these: No redneck could make cookies that good!)