1 tb Stick margarine
3 c Rome apples; sliced
1 tb Brown sugar
3/4 ts Ground cinnamon
1/4 ts Ground nutmeg
1/2 c Apple juice
1/4 c Water
1 ts Cornstarch
1 c All-purpose flour
2 c 1% milk; divided
2 ts Vanilla extract
1/4 ts Salt
1/3 c Granulated sugar
2 lg Eggs
2 lg Egg whites
Vegetable cooking spray
1 tb Powdered sugar
Preheat oven to 425. Melt margarine in a 10-inch cast-iron skillet
over medium-high heat. Add apple; saut?3 minutes. Stire in brown
sugar, cinnamon, and nutmeg; cook 2 minutes. Combine juice, water,
and cornstarch in a small bowl. Stir well; add to skillet. Bring to a
boil; cook 1 minute or unitl thick, stirring gently. Remove apple
mixture from skillet; set aside, and keep warm. wipe skillet clean
with a paper towel.
Place skillet in oven for 5 minutes. Combine flour and 1 cup milk in a
large bowl; stir well witha whisk. Sstir in 1 cup milk, vavnilla, and
next 4 ingredients (vanilla through egg whites); set aside. Coat
skillet with cooking spray; pour batter into preheated skillet. Bake
at 425 for 25 minutes or until puffy and brown around edges. Remove
from oven; sprinkle with powdered sugar. Cut into wedges; top with
apple mixture. Serve immediately.
Yields
8 servings