Apple Pancakes

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It’s fall, and that means a whole new bounty of farm-fresh ingredients to choose from! Besides the traditional apple pies, baked apples, applesauce, and eating just plain fresh, crunchy apples, I’m always trying to find new ways to use them since they come in abundance once a year via my parents who live near the Hood River valley orchards. I got the idea for this brunch item from watching a show on The Cooking Channel about doughnuts. My favorite was always apple fritters, so I experimented and created this version of pancakes that taste similar, but are way less time-consuming to make. The leftovers can be refrigerated and quickly reheated in the microwave during busy weekday mornings.  Experiment with different types of apples – there are so many available from local farms and stores this time of year. Each one has its own distinct flavor and texture when cooked.

Apple Pancakes

3 c. pancake mix

1-1/2 c. water

2 medium apples, cored and shredded (I use one Granny Smith and one Honeycrisp)

3 tsp. cinnamon

½ tsp. allspice

Lightly mix all ingredients together until pancake mix is moistened. Let sit a few minutes so the juice from the apples also mixes in. Using a large ice cream scoop, put about ½ cup of the batter into a skillet pre-heated with oil and flatten with the back of the scoop (they should still be thick). Cook over medium heat until medium brown on one side, then flip and cook other side until done. Serve warm with caramel sauce (below), maple syrup, powdered sugar glaze (made with milk, powdered sugar & vanilla), or even peanut butter!

Caramel Syrup

1 can evaporated milk (ok to use low-fat)

1 c. brown sugar

1 tsp. vanilla flavoring

1 stick of margarine or butter

Combine all ingredients in small saucepan and cook over medium heat until butter is melted and sugar is dissolved, but do not boil. Pour over warm apple pancakes and enjoy!

 

key lime pasta tuna salad

Key Lime Tuna Pasta Salad

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I hate onions and mayo – the two standard ingredients in most pasta salads! I created this recipe with all my favorite things. Try this bright, fresh version for a side dish at dinner, at your next potluck or picnic, or packed in your lunch the next day! And if you just happen to love onions, go ahead and throw those in, too!

Key Lime Tuna Pasta Salad

1 lb. box medium shell pasta (cooked until tender according to directions)

2 cans (12 oz each) white albacore tuna in water, drained

Zest of 2-3 key limes (about 3 T.)

1-2 red, orange or yellow bell peppers, seeded and chopped

1 medium cucumber, sliced and quartered

2-3 c. loosely packed spinach leaves, chopped

¾ c. shredded 3-cheese Italian blend (parmesan, romano, asiago)

1 c. sliced, pitted kalamata olives

2 c. frozen sweet corn, cooked according to directions, then cooled and drained

After cooking the pasta, drain and rinse in cold water. In large bowl, place all of the ingredients above. Toss lightly with the dressing (below) and refrigerate for a few hours or overnight for flavors to meld.

Dressing:

1 packet zesty Italian dressing mix

¼ c. key lime juice

3 T. water

½ c. olive oil

Place all dressing ingredients in a small jar or plastic covered container and shake until mixed.

Other ingredients you can add to your salad to customize it for your taste:

½ c. chopped onions (if you really love them, but go light as they will overpower the tangy key lime flavor!); 2-3 T. chopped fresh herbs such as cilantro or dill; black or green olives instead of kalamatas; ¼ c. capers; chunks of steamed asparagus or broccoli – use your imagination and let me know what you tried that you love!