I love a good fall and along with a good fall I love a good chili. My personal recipe is a hard one to write down for others to understand. It involves some stewing beef and veal, kidney beans, onions, a homemade blend of chili spices, jalapeno peppers, garlic, salt, pepper and a desire to feed the people I love my love. I think I get my cooking habits from my Mom and my Great Auntie Vera.
I was looking around for a new recipe for chili, I thought I'd Vegan Chili a whirl and in my travels somehow I wound up here:
3 Tbsp butter
3 Tbsp sugar
1 tsp cinnamon
3 Tbsp flour
1/4 tsp baking powder
salt to taste
3 Tbsp brown sugar
3 Tbsp milk
- Peel and core apples. Slice into 1/4-inch slices.
- Melt butter in a heavy oven-proof skillet. Add sugar, cinnamon. Mix well.
- Arrange apples evenly in skillet over butter-sugar mixture. Cook over medium heat for 5 minutes.
- Combine flour, baking powder, salt, brown sugar, milk, eggs. Beat well. Pour over apples.
- Bake in skillet in 400°F oven for 10 minutes.
- Invert onto serving plate. Serve warm, with maple syrup or sour cream.
(thanks to http://www.gretchencooks.com/)
I'm sure it'd be easy to make this recipe vegan by substituting either Ener-G Egg Replacer or banana for the eggs and margarine or rice oil spread for the butter.
I know what I'm having for breakfast on Sunday. I've got my favourite flannel pjs and a good trashy novel waiting. Fingers crossed that there's a good wind blowing, I'm pretty sure the pressure is going to be low.