fall 2006

Gail's Thanksgiving Carrot Soufflé

2 bags of baby carrots
1/2 cup butter
1/4 cup flour
3 eggs
11/2 tsp. baking powder
1 cup sugar
1/4 tsp. cinnamon

Place carrots in a large pot and fill with water to cover carrots. Boil for 20 minutes or until tender. Drain and place in a food processor and add remaining ingredients. Process until smooth. Spoon mixture into 11/2 quart baking dish that has been sprayed with cooking spray. Bake at 350 for 1 hour and 10 minutes.

Apple Pancake

Serves 2
Start to finish: 30min

½ stick unsalted butter
1 large sweet apple, peeled, cored, and cut into ¼” wedges
½ cup milk
4 eggs
3 tablespoons sugar
1 teaspoon vanilla
¼ teaspoon salt
powdered sugar for dusting

Use a seasoned 10” heavy cast-iron skillet or other ovenproof skillet

Put oven rack in middle position and preheat to 450 degrees

Melt butter in skillet over moderate heat, then transfer 2 tablespoons to a blender. Add apple wedges to skillet and cook, turning over once, until beginning to soften, 3-5 min.

While apple is cooking, add milk, flour, eggs, sugar, vanilla and salt to butter in blender and blend until smooth.

Pour batter over apple in the skillet and transfer to the oven. Bake until pancake is puffed and golden, about 15 min. Dust with powdered sugar and serve immediately.