RECIPES USING SCRAPPLE RECIPES

Steps:

• Put meat in pot, add 1-1/2 quarts of water, salt and pepper. Simmer until meat is very tender, 2 to 2-1/2 hours. Skim fat from top, strain the broth and set aside.
• Remove meat from bones and chop it very fine using a food processor or by hand.
• Pour broth into sauce pan, add meat, thyme, sage and savory and bring to boil.
• Combine cornmeal and buckwheat. Slowly stir 2 cup cold water into mixture. Then add that mix a little at a time to meat, keeping it simmering continuously. Lower heat so scrapple will not scorch, stirring occasionally and watching carefully. Stir until mixture reaches the consistency of soft mush. (wooden spoon stands up in mixture).
• Pour into two 9" X 5" X 3" pans, rinsed with cold water or lined with parchment strips to help with releasing from the pan. Chill thoroughly. Remove from pans and wrap loaves tightly with plastic wrap
• To Serve

Steps:

• Gâteau Invisible
• Peel the apples and remove the cores. Slice them very thinly.
• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
• Sift in the flour and combine. Add the sliced apples.
• Using a rubber spatula, coat the apples well with the batter.
• Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter.
• Top with sliced almonds.
• Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
• Let cool, then remove the cake from the pan.
• Butter Caramel Sauce:
• In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown.
• Using oven mitts, very carefully take the bowl from the microwave.
• The bowl and sugar will be extremely hot so be careful when handling them.
• Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring).
• Pour the caramel over the cake and serve.
• Enjoy!