SKILLET APPLE CAKE - HOW TO MAKE IRON SKILLET APPLE CAKE
Grab some Granny Smith (or other tart) apples and make this easy iron skillet apple cake. This is a rustic, lumpy, imperfect cake—which is my favorite kind!
Provided by Ree Drummond
Categories Christmas date night baking comfort food dessert fruit main dish snack
Total Time 50 minutes
Prep Time 25 minutes
Cook Time 25 minutes
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 F. For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat. Add sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla and eggs. Add the sour cream and mix well. In a bowl, mix the flour, baking powder, salt, and cinnamon. Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Gently stir in the chopped apple. Remove the skillet from the heat. Spoon the batter over the top, then spread gently so the batter is evenly distributed. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect---it’ll taste perfect! Serve warm with vanilla ice cream.
SKILLET LASAGNA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
This vegetable lasagna cooks entirely on the stove top—no oven required.
Provided by Food Network Kitchen
Categories main-dish
Total Time 45 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Nutrition Facts : Calories 564 calorie, FatContent 35 grams, SaturatedFatContent 14 grams, CholesterolContent 108 milligrams, SodiumContent 924 milligrams, CarbohydrateContent 38 grams, FiberContent 4 grams, ProteinContent 24 grams
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