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 Granny Smith - out of the rocker on the way to Apple Pandowdy |
 Vanilla Sugar - split & scrape a fresh bean, then plunge the biggest piece of the bean into a couple of cups of sugar. Two weeks and you'll have vanilla sugar! |
 Add the cinnamon to the vanilla sugar... |
 ...use a mini-whisk to combine them well & set aside. |
 Render your finely diced bacon. When done, drain and set aside on a towel. (Save the fat for another dish later) |
 Bring together the cooked bacon, brown sugar, salt and spices in a sauce pan, over med-low heat... |
 ...to candy the bacon... |
 ...keep a eye on it - you do not want the sugar to burn...be ready to add the water... |
 ...the water will cook the flour and produce a thick, rick, wonderful sauce for your topping |
 Set aside the sauce and peel and thinly slice the apples, layer them in the greased dish... |
 ...then pour the sauce over the apples |
 Mix your dough and drop 8 nice, rough biscuits around the dish... |
 ...then dust the biscuits with the vanilla sugar and cinnamon. Ready for the oven now. |
 Up close & personal - the caramel topping has permeated through the apples & the vanilla-cinnamon sugar enhances a buttery golden drop biscuit |
 The end result - as 'down home' a dessert as anyone could want. Easy to make - real easy to eat |
 Old Glory & the Flag of Michigan |
 Apple Pandowdy - an American Classic - easy, delicious and rare |
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Makes your eyes bug out & your stomach say "Howdy!" Fusion can be confusin', so let's get back to an ol' timey American dessert, not found on menus in fancy restaurants. This is just good country food, like I got when I'd have dinner at Nellie Keeling's home up Horse Mill Hollow, near Glasgow, W. Va.
Pandowdy is a highly aromatic, palate pleasing, tummy comforting way to end a meal of your best fried chicken recipe, grilled steak or a BBQ sandwich.
Or you could just cuddle up on the sofa with a bowl of this creation that you've gussied up with a dollop of whipped cream, or a scoop of your favorite ice cream. Now, pop a movie into the player and relax...
Ингредиенты
- 4 c of your favorite tart apples - Granny Smith is my choice - peeled, and thinly sliced. (About 5 apples will fill a deep dish like the one in the photo)
- 1-1/4 c all purpose flour (or your favorite gluten free flour)
- 3/4 c dark brown sugar, packed
- 1/4 c vanilla sugar (split and bury 1 vanilla bean in a jar of 2 cups of granulated sugar for at least 1 week, preferably longer)
- 1/4 lb cooked and finely diced bacon (optional, but it works for me)
- 1 tsp + 1/2 tsp ground cinnamon
- 1/8 tsp grated nutmeg
- 3/4 tsp fine sea salt
- 1 c water
- 6 tbsp sweet butter
- 1 tbsp fresh squeezed lemon juice (put the rest of the lemon in your Preserved Lemon jar)
- 2/3 c whole milk
- 2 tsp baking powder
Инструкции
- Preheat the oven to 375^
- Whisk together the vanilla sugar and the 1/2 tsp of ground cinnamon
- Grease a baking dish well with butter or buttery Crisco - or lard!
- In a 2 qt sauce pan, combine the brown sugar and the diced cooked bacon, 1 tsp of the cinnamon, the nutmeg, 1/4 tsp of sea salt and cook together for a few minutes to 'candy' the bacon bits - then add a 1/4 cup of the flour, and combine well
- After the mixture has thickened, stir in 2 tbsp of butter and the tbsp of lemon juice
- Add the water and stir to cook the flour and make a thick, rich caramel sauce. Set aside.
- Prepare the apples - peel, cut in halves and slice thin. (You need not core them. Just slice from the outside to the core, then slice 1/4" matchsticks to the core, leaving - the core!
- Layer the apples in the greased baking dish
- Use the matchsticks to fill in spaces between apple slices
- Pour the thickened sauce over the apples in the baking dish
- In a medium bowl, whisk together 1 cup of flour, 1/2 tsp sea salt and the baking powder
- Cut in the 4 tbsp of butter (or lard!) until the mixture is a crumble
- Using a flex spatula, stir in the whole milk to form a soft dough
- Spoon the dough (you should get about 8 nice drop biscuits) on top of the apples in the dish
- Sprinkle the vanilla sugar cinnamon mixture on top of the drop biscuits - use as much or as little as you like, saving the leftover for French Toast tomorrow
- Bake at 375^ for 45 minutes, or until the biscuits are nicely browned and the apples tender
- Enjoy a bit(e) of America!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 8 servings | |
| Calories 370 | |
| Calories from Fat 156 | 42% |
| Total Fat 17.61g | 22% |
| Saturated Fat 8.49g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 755mg | 31% |
| Potassium 179mg | 5% |
| Total Carbs 49.5g | 13% |
| Dietary Fiber 2.2g | 7% |
| Sugars 29.83g | 20% |
| Protein 4.98g | 8% |
Отзывы
15 апреля 2011
GLUTEN FREE - This recipe can also be made step- for-step using your favorite GF flour. While the biscuits may not have the same "shelf life", as those made with a Bisquick or all-purpose flour drop biscuit because they harden with age, Served hot from the oven, the result is superb and indistinguishable from a great flour biscuit. I use 100% Domata Living Flour for this recipe.Этот рецепт был приготовлен/опробован мной!Содержит вариацию
12 ноября 2011
Amos, I finally had the chance to make this today...omg is right! This was wonderful and I had fun getting our guests to figure out what the mystery ingredient was. They never guessed it was the bacon, and were completely surprised at how delicious it was.
I've been wanting to make Bacon Jam for a few months now, so will give it a whirl tomorrow or Sunday.Этот рецепт был приготовлен/опробован мной!
Комментарии
13 ноября 2011It sort of reminds me of a cobbler. Except without the levening agent. I think I will try mine with a scoop of vanilla ice cream. Thanks for sharing.- 08 апреля 2011Thanks, A.L. - Let me know how you like it after you make it - this is a really nice old fashioned dessert.
