Fall Food

It's getting colder out, becoming that time of year when a young woman's thoughts turn to curling up under blankets with a good book, listening to the winds howl outside, strolling throught the leaves in the cool light of a late afternoon sunset and cooking food that keeps the soul warm until the crocuses start to poke their tiny heads through the frost towards the sun.

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:

Apple Oven Pancake

Ingredients:

4 apples

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

2 eggs

Directions:

• 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.