Applesauce Pancakes

november2008-112

I have a series of apple related posts, after receiving a giant bag of apples from my grandma, I have made tons of applely treats. My daughters Sasha loves pancakes and applesauce, and I thought she would be delighted if I combined the two. Needless to say, she was not disappointed. These are a perfect fall breakfast, we paired our pancakes with a sausage patty.

APPLE PANCAKES
2 c AP Flour
1/4 c brown sugar
2 T baking powder
1 t salt
2 eggs, beaten
1 c milk
1 single serving container of non sweetened applesauce
1/4 c butter, melted

Combine the dry ingredients in a separate bowl. Combine eggs, milk, applesauce, and butter; add to dry ingredients and mix well. Pour about 1/3 cup of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

APPLE TOPPING
2 T butter
3-4 apples, pealed and sliced thinly
1/8 c brown sugar
2 T half and half

Melt butter in skillet over medium heat. Simmer apples and sugar in butter until apples are soft and carameled colored. Stir in half and half. Serve warm over pancakes. ENJOY!

My other pancake recipes
Banana Walnut Cornmeal Pancakes
Biggest Loser Blueberry Pancakes

My other apple recipes:
Apple Fritters

Apple Fritters

november2008-059

I have made regular ole glazed doughnuts, which turned out wonderfully. Honestly, there is nothing like eating a doughnut that is still warm. Making yeast doughnuts are not something you can whip-up on a whim however,  you need to wait for them to raise before you can fry them. All the waiting is well worth it, I promise.

The other weekend we were low on grocery supplies, and I was craving something doughnutty. I still have a small surplus of apples from my great grandma’s tree that needed to be used. Like a light bulb going off in my head it came to me, APPLE FRITTERS!

november2008-061

This fall at the farmer’s market  I had an apple fritter that was as large as my head. It was a perfect combination of crispy outside and soft inside. It was delicious. I have never had homemade apple fritters before and wondered how difficult it would be to make at home. I found my recipe at the appropriately named The Picky Apple blog, after searching for a recipe that included chopped apples, not fried apple rings. I did try to make an apple fritter as big as my head, like the ones at the farmer’s market. I failed miserably. The outside was super crunchy (which I like), but the inside was not cooked. I did not have enough oil to adequately fill my dutch oven to fry such a giant fritter. I settled with doughnut hole size fritters, and enjoyed the applely deliciousness. These are so easy to make. You must try this recipe!

Head on over to The Picky Apple get the recipe. ENJOY (I know I did)!

Sausage and Spinach Lasagna Rolls with a Pesto Tomato Sauce

november2008-121

WOW that title is a mouthful, at least it is a tasty one! My husband raved over these little lasagna rolls. In fact, he said if I ever openned a restaurant I would HAVE to have these on the menu. What a great compliment for a dinner I threw together with stuff in the fridge.

Those of you who know me and/or have been following my posts know that I LOVE pesto. I could honestly just eat it right off the spoon (and have). Yum! I hope to someday have a Cuisinart food processor where I can make all sorts of great pestos, right now the jarred-grocery store kind works wonderfully. I had a partially used jar of pesto in the fridge and could not let it go to waste. Pesto was the inspiration for these lasagna rolls. I also had a partial jar of marinara sauce and a couple handfuls of baby spinach in the fridge that needed to be used. A little spicy Italian sausage in the freezer and I had the workings for a tasty sounding lasagna.

Let me just say that adding pesto to your jarred tomato sauce really freshens it up. The garlic and basil really complement the tomatoey flavor of a marinara. Give it a try, you won’t regret it.

Sausage and Spinach Lasagna Rolls

1 lb spicy Italian sausage (casings removed)
15 oz ricotta cheese
1/4 c Parmesan cheese
3 c mozzarella cheese
1 10 oz jar Pesto
1 28 oz jar Marinara sauce
couple handfuls Baby Spinach
1 package “boil” Lasagna noodles
salt to taste

Preheat oven to 350 degree F. Fill large pot with water, bring to boil. Salt water and add lasagna noodles, cook to package directions. Drain (reserving 1 c liquid), and rinse in cool water. Separate noodles on counter or cookie sheet, so they don’t stick together. Heat skillet over medium heat and brown sausage, breaking up large chunks, drain. Grease 9 x 9 baking dish.

Mix together pesto and marinara. Add 1/2 c sauce to bottom of baking dish. Mix ricotta, Parmesan, 1 c mozzarella, spinach, and reserved noodle liquid.

Assemble rolls:

november2008-116
Spread ricotta mixture on lasagna noodle.

november2008-119

Top with some browned sausage. Roll.

Place seam-side down in pan. Repeat until all ingredients are used. Top with remaining sauce mixture and mozzarella cheese. Cover with foil, bake 35-40 minutes. Remove foil and bake 5-10 minutes or until cheese browns.  ENJOY!

november2008-121