Sharing Grandma's Recipes

Did you come by on Wednesday and see my pictures from WWWNineteen? Everyone that commented said the pictures were making them hungry. Both these are not from Grandma... but they are both good enough to be!

Well, as promised, Finish it Friday is filled with recipes for::


German Apple Pancake::

This needs a 9-10 inch cast-iron skillet. Preheat oven to 475*.

2 lg cooking apples Yellow Delicious or Granny Smith are two examples
1/4 cp (1/2 stick) butter divided
1 cp all-purpose flour
1 cp milk
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
raisins or blueberries optional
powder sugar

-Peel, core and very thinly slice the apples; should have aprox 1 1/2 cps. I use my Apple Peeler/Corer/Slicer
-Melt 2 Tbl and use to saute apples until tender in a frying pan. keep warm while preparing batter
-Place cast iron skillet in oven to heat for at least 5 min
-While heating:: place eggs, milk, flour, vanilla, salt, spices into blender and blend until smooth.
-Take skillet from oven, melt 2 Tbls butter. Quickly add apples, Sprinkle raisins or blueberries if using them over apples. Then pour on batter.
-Bake 15 min at 475*. Then Reduce heat to 375* for additional 10 min.

Pancake will puff up the sides and then fall back down. Sprinkle with powder sugar once out of the oven. Serve in wedges with syrup.

My grandmother used to make this all the time growing up when I would visit them every summer. It is something that always makes me think of my grandparents and the wonderful summers with them. We always ate it with crispy bacon and she usually had to make two skillets. Where the recipe came from, I am not sure. It was in my family recipe book that she gave me for Christmas back in 2004.


French Toast Bake::

This is make ahead recipe, not a last minute one. You let it (I call it the bake) sit in the fridge covered overnight and in the morning you put the topping on and bake it at 350* for 50 min.

Bread enough to fill 9x13 pan I prefer a store sliced loaf of french
mix together the following then pour over bread
3 cps Milk
8 Eggs
1/4 cp Sugar
1 1/2 teaspoon cinnamon
1 teaspoon vanilla extract

1/2 cp (1 stick) soften butter
1 cp packed brown sugar
1 teaspoon cinnamon
1 cp pecans optional

I don't know where I found this recipe, but I love it. It is perfect for brunches or company or even just a great weekend breakfast. The topping gets crunchy and so yummy!


I hope you enjoy these recipes. If you have questions let me know. I am going to try and put them in a recipe card format for anyone who might want that... but not sure what the best way to do that and share it would be. If you have advice about that let me know!

Disclosure:: The Apple Peeler/Corer/Slicer link is an affiliate link. When using this link to make your purchase you are supporting Bit of Byrd. To purchase it without an affiliate link click here.