Sounds a little pompous to me but it is what it is.
I'm not sure if apples will get any cheaper this year or maybe ever again, and that is a shame because we enjoy eating apples at our house. Regardless of any political promises (lies) made, I think groceries will only continue to get more expensive and this tasty recipe includes two ingredients that seem to get more expensive each time we buy them. I guess the best thing would be to make this one quickly, before you will need to take out a second mortgage to buy the eggs and apples. God help us if we foolishly discuss using pears.
You know what the French would call this dessert (see title above). The good old USA name is Invisible Apple Slice Cake. In my opinion, it is more like a sliced apple custard than a cake, but regardless, it is a tasty dish and (at the moment) a good investment of three eggs and four apples.
Here is how I make it.
Invisible Apple Cake
Ingredients:
3 eggs,
lightly beaten
2/3 cup
milk, slightly warmed
3
Tablespoons butter, melted
1
teaspoon vanilla extract
1/2 cup
SR flour
1/2 cup
powdered sugar
1/2
teaspoon cinnamon
1/4 tsp
salt
4
apples, (about 2 lbs)
Instructions:
Place eggs and sugar in a large bowl. Whisk or mix them together until the mixture is consistent.
Incorporate the melted butter, milk, salt, and vanilla into the mixture by beating it until it's well combined.
Sift flour, salt and cinnamon into the bowl, then beat the mixture again until it is smooth.
Quarter the apples, remove the core and peel them. Slice them very thin (approximately 1 to 2 mm thick or 1/32"). I did mine on a mandolin. As you slice the apples, add them into the egg and flour mixture in the mixing bowl.
Once all apples are sliced, toss them with the batter in the bowl to ensure they are all coated.
Prepare
the baking dish by spraying it with Pam. Place the coated apple slices into the baking dish, lightly pressing it to eliminate any air pockets,
and smooth out the top.
Pour as much of the egg and flour mixture as possible over the layers of coated apples. in the dish.
Bake 45 minutes at 375 degrees F. Allow it to cool in the dish before serving it, topped with a sprinkle of cinnamon.
When cooled, cut and enjoy.
God Bless you.
7 comments:
That looks delicious. If I keep eating your recipes, I'm going to get fat. Get a couple of chickens for your backyard, Chef Bear. They're cheap to feed and easy to take care of. BTW, my sister has guinea hens and sells their eggs for $5 per dozen.
I tried to order this on Door Dash. Nope!
You do an excellent job with your recipes. Appreciate all the time it takes to make and photograph everything. So easy to follow. Thanks
Question: Was there really a need to weave political commentary (lies, pricing, etc.) into the recipe discussion?
Answer: No.
Question: I watch here and there quite a number of videos about cooking. One thing I notice, curious to me, is many of these cooks use salt and pepper, and they pinch some of either in their fingers from these tiny bowls no bigger around than the palm of my hand. Then they waft said seasoning back and forth, sprinkling it over the preparation as though they were magicians performing a feat of legerdemain.
I don't keep salt and pepper in my kitchen like that. And, indeed, I've never seen anybody anywhere in my life into whose kitchen I've visited keep salt and pepper that way in seven decades, six of which I was tall enough to see over the countertop.
Do you keep salt and pepper this way? Does anyone you know of ever keep salt and pepper this way? Or is this some video artistry used to somehow sex up a cooking show? I'd be loath to keep salt and pepper in my food preparation areas open in tiny bowls where roaches have free and easy access to it. Oh, I know, I know, I've heard plenty people say and doubtless you have, too, "Ah ain't got'ny roaches in MAH kitchen," or you may even be one of those who says this, to which I call bullshit. Anyone who has a kitchen and keeps food in it has roaches sometimes, and mice, no matter how assiduously one endeavors to clean.
But I have wondered about these salt and pepper in little bowls exposed on the countertop, and having cooked several of your recipes gleaned from here that turned out successfully and tasty, I thought you'd be the one to ask and from whom I might most likely receive an answer. Just a simple "Yes, of course I keep salt and pepper this way" or "No, I do not" is fine. I don't need much more than a quick answer, and I thank you in advance.
I do not keep seasonings in bowls to add. When I season with a BBQ rub, I use a somewhat large jar with a lid to mix and store my rub recipe so that I can remove it with a Tablespoon. Cooks probably use the bowls so they can control the amount added to their liking. Another reason would be for show - the whole "BAM" thing Emeril made popular. As for those who sprinkle salt from a hand poised two feet above the pan or mixing bowl. I think doing that makes it easier to do a consistent application across the surface and not wind up with a big glob of salt in one place and none a few inches away from the heavy pile.
Home cooks vary widely in method. Whatever you choose to do is fine since it is your kitchen. Most of us have been guilty at some point of cooking for show and using whatever theatrical showmanship we think might impress. Usually, they don't.
Thank you for your response.
And, ha! Just as I suspected, all for show, that whole BAM thing.
Thanks again. And keep on cookin'.
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