German Apple Pancake

I got my new cooking light magazine in the mail the other day and right on the cover this delious looking recipe. I have to say their picture looked much better than mine but it was good..Does it really matter what it looks like if it tastes good?

I didnt have a 10 inch pan so i had to use my 12 inch pan. I'm not sure if that was a problem or not. it was very fluffy pancake but tastey. Brad said it would make a good dessert too.

Ingredients
Batter:

1/2 cup all-purpose flour (about 2 1/4 ounces)

1/2 teaspoon baking powder

1 tablespoon granulated sugar

1/8 teaspoon salt (i omitted)

1/8 teaspoon grated whole nutmeg

1 cup egg substitute (I didn't have any egg substitute, so i use 3 reg eggs, this might have caused a problem, i will try it next time with the substitute and see if it comes out different)

1 cup fat-free milk

2 tablespoons butter, melted

1 teaspoon vanilla extract

Apple mixture:

Cooking spray 1/2 cup granulated sugar, divided

1/2 teaspoon ground cinnamon

1/2 teaspoon grated whole nutmeg

1 cup thinly sliced Granny Smith apple

Remaining ingredient: 1 tablespoon powdered sugar

Preparation

1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.
2. Preheat oven to 425°.
3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.
4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

Yield
6 servings (serving size: 1 wedge)
writeNutrient();
Nutritional Information
CALORIES 173(28% from fat); FAT 5.4g (sat 2.8g,mono 1.4g,poly 0.9g); IRON 1.5mg; CHOLESTEROL 11mg; CALCIUM 101mg; CARBOHYDRATE 23.2g; SODIUM 213mg; PROTEIN 7.7g; FIBER 0.9g

Fruit Pizza

we were having a picnic themed "potluck" at work last weekend so i signed up to bring dessert. I dont remember where i found this recipe online. but it was really good. I think next time i will use Vanilla Yogurt for the "frosting" part though.

I did see some recipes that called for the sugar cookie crust you can buy in the can at the store, but i wanted to make my own crust to cut down some of the salt in the recipe.

PreHeat oven to 350*

Crust

1/2C Butter, softened

3/4C Brown Sugar

1 Egg

1 1/4C Flour

1/2t Baking Soda

1/2t Salt (I omitted)

Frosting

1 8oz Cream Cheese

1/2C Sugar

2t Vanilla (i only had 1t so i used 1t of orange extract and 1t of vanilla)

8oz Whip Cream

Top with Fruit of Choice

Mix the crust together and Bake on 350* for 8-10 minutes. Let cool completely and then spread with frosting, and topp with fruit of choice.

Rhubarb Strawberry Crisp

From Cooking Light Magazine

Ingredients
Filling: 6 cups (1/2-inch) slices rhubarb (about 2 pounds) 2 1/2 cups halved strawberries 3/4 cup granulated sugar 3 tablespoons cornstarch 1 teaspoon grated orange rind 1/2 teaspoon ground cinnamon Cooking spray Topping: 2/3 cup all-purpose flour (about 3 ounces) 1/2 cup packed brown sugar 1/2 cup regular oats 1/4 teaspoon ground cinnamon Dash of salt 6 tablespoons chilled butter, cut into small pieces
Preparation1. Preheat oven to 375°.
2. To prepare filling, combine the first 6 ingredients. Spoon into a 13 x 9–inch baking dish coated with cooking spray.
3. To prepare topping, lightly spoon flour into dry measuring cups. Combine flour and next 4 ingredients (through salt) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Sprinkle topping over filling. Bake at 375° for 30 minutes or until bubbly. Let stand 10 minutes.
Yield
8 servings
writeNutrient();
Nutritional Information
CALORIES 303(28% from fat); FAT 9.3g (sat 5.5g,mono 2.4g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 23mg; CALCIUM 108mg; CARBOHYDRATE 54.3g; SODIUM 89mg; PROTEIN 3.1g; FIBER 3.5g