baking in skillet

8/13/2019 Baking in Skillet

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A collection of skillet recipes.

Baking inyour Skillet

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Table of Contents:Baking in Your Frying Pan...............................................iTable of Contents..............................................................iiCoffeecakes .......................................................................2 Sour Cream Apple Coffee Cake...................................2 Orange Marmalade and Coconut Coffeecake............3

Apple Pie-Cake .............................................................4Cornbread.........................................................................5 How to Make Skillet Cornbread..................................5 How to Make Your Own Cornbread Recipe...............5 Apple and Bacon Cornbread....................................... 7 Pepper Jack Cornbread...............................................8 Texas Chili Cornbread.................................................9 Cheddar and Bacon Cornbread................................ 10

Skillet Cobblers................................................................11 Ten Ways to Make Skillet Cobblers............................11

How to Make Skillet Cobblers....................................11 The Project................................................................. 12 What Youll Need........................................................ 12 The Recipes................................................................. 12

Dutch Babies and German Pancakes............................ 13 German Apple Pancake Recipe................................. 13

Pies .................................................................................. 14 11-inch Peach Pie in a Skillet..................................... 14 Streusel Apple Pie in a Frying Pan........................... 15

Copyright 2006-2012, The Prepared Pantry. All rights reserved.

The material herein is published by The Prepared Pantry for the private use of individuals andmay not be used for commercial purposes without the express consent of the publisher. The in-formation contained herein is believed accurate but the publisher makes no warranties, expressor implied, and the recipient is using this information at his or her own risk.

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Sour Cream Apple

Coffee Cake

This is a fun, very good little apple coffeecake recipe. Its made in an eight-inch skilletbut you can double it for a 9 x13-inch pan.Its got two cups of apples in a light, delight-some cake with a walnut and brown sugartopping.

We rst made with a brown sugar avorbecause we love born sugar avor. Then wedecided that we wanted to boost the appleavor and changed the recipe to apple avor.

Were sure that it would be good with vanilla.

Ingredients

1/4 cup shortening

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon brown

sugar avor or apple avor

1 egg

2/3 cup sour cream

2 cups peeled, diced apples

1 1/4 cups our

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup chopped walnuts

1/3 cup brown sugar, packed

1 teaspoon ground cinnamon1/3 cup butter

Directions

Preheat the oven to 350 degrees.

1. Cream the shortening, sugar, rst meas-ure of cinnamon, and salt together. Addthe avor and eggs and beat well. Addthe sour cream and diced apples.

2. In another bowl, whisk the our, bakingpowder, and soda together.

3. Add the our to the creamed mixture infour additions, beating after each. Pourbatter into a greased eight-inch pan.

4. For the topping, mix the walnuts, secondmeasure of brown sugar, and secondmeasure of cinnamon together. Cut inthe butter with a pastry knife. Sprinkle

over the cake.

5. Bake for 30 to 35 minutes. Or until atoothpick inserted into the center of thecake comes out clean.

Coffeecakes


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Orange Marmalade and

Coconut Coffeecake

We made a marmalade coconut coffeecakewith a heritage recipe and loved it. Wechanged the recipe and used a different jamand that worked too. You can use the jam ofyour choice.

Ingredients

6 tablespoons butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1 tablespoon orange zest (optional)

2 2/3 cups all-purpose our

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

For the topping:

1/4 cup melted butter

1 1/2 cups shredded coconut

1 cup jam of your choice

1 tablespoon granulated sugar

Directions

Preheat the oven to 350 degrees. Grease anine-inch skillet

1. Cream the butter and sugar together.Add the egg, egg yolk, and the optionalorange or lemon zest. Add the vanillaextract.

2. Whisk the our, baking powder and salttogether in another bowl.

3. Add about one-third of the our mixture

to the creamed mixture, then about one-half of the milk. Repeat with the our,then milk, then our to complete themixing. Stir until just combinted.

4. Spread the batter in the prepared pan.With a pastry brush, spread melted but-ter on the top of the batter.

5. For the topping, mix the coconut andjam together. Drop the topping onto thecoffeecake in spoonfuls and smooth out.

Sprinkle the tablespoon of sugar over thetopping.

6. Bake 25 to 30 minutes or until done. Letit cool for ve minutes. Cut slices andserve warm.


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Apple Pie-Cake

You should make this every day of my life,said Katie our 13-year old daughter. Wereglad that she likes this cross between a cakeand pie and we can make it often because itis so easy. Because it uses canned pie ll-ing and takes just a few steps, its a snap tomake.

We couldnt decide whether this was a cakemasquerading as a pie or a pie masqueradingas a cake so we called it a Pie-Cake. Youcan serve this as a coffeecake for brunch orwith ice cream or whipped cream as a des-sert.

Ingredients

2 large eggs

1/2 teaspoon vanilla extract

1/3 cup sugar

1 1/4 cup all-purpose our

2 teaspoons baking powder


1/4 teaspoon nutmeg

1/4 teaspoon salt

1 21-ounce can of apple pie lling

1 1/2 tablespoon turbinado sugar forsprinkling on top

Directions


1. In a medium bowl, beat the eggs, vanilla,and sugar together until smooth andthickabout one minute.

2. In another bowl, mix the dry ingredients.Add them to the egg mixture and stiruntil well combined.

3. Stir in the pie lling.

4. Pour the mixture into a well-greased,nine-inch deep dish pie pan. Sprinklethe turbinado sugar on top and bakefor 20 minutes or until browned and atoothpick inserted in the middle comesout clean.

Serving suggestion: This is one of those des-serts that is much better served warm. Heatindividual servings in the microwave.
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How to Make SkilletCornbreadMy favorite cornbread is skillet cornbread.And Merri Ann cant eat gluten so skilletcornbread is perfect for herit relies oneggs for the structure, not our. Weve madeit so often that it has evolved from a seriesof recipes to a technique. Using a ratio ofingredients, we use this technique to makeboth sweet and savory cornbreadwhateverwe are in the mood forfrom JalapeoCheese Cornbread to Banana Nut Cornbread.

Here well tell you how to make your owncornbread and give you several recipes to getyou started.

How to Make Your OwnCornbread Recipe:

Skillet cornbread is very forgiving. Considerthe following as guidelines and a palettefor creating your own masterpieces. Builda basic cornbread batter and add whateveryou are in the mood for. Here are somesuggestions for additions:

Bacon snipped into pieces

Chopped ham

Diced onions (consider steamingthem in the microwave until partiallycooked)

Diced bell peppers

Jalapeo peppers

Sun-dried tomatoes

Herbs

Pimento

Chilies

Fresh or canned corn (one 15-ounce canwell drained of one cup fresh or frozenkernels)

Grated cheese (add up to 1 1/2 cups)

Dried fruit (cranberries are a favorite) Applesauce

Bananas (up to two ripe bananas)

Choppedwalnuts (3/4 cup seems aboutright)

Chopped apple (one apple nelychopped and unpeeled)

What are some of our favorites? We like

savory cornbreads with plenty of cheese andonions or bell peppers. Pepper jack cheese isgood when you are in the mood for somethingspicy. When making savory cornbread,we usually add corn kernels. Banana nutcornbread is very good. (The banana taste iseven more pronounced the second day.) Tryit with a teaspoon of allspice or cinnamon.We made a cranapple nut the other day thatwas very good. (Made with one apple, 1/2cup dried cranberries, and 1/2 cup choppedwalnuts.)

Be sure and refrigerate any leftovers. Cutthe cornbread into wedges and wrap them inplastic wrap.

Heres how to make yourcornbread:

You will need a ten-inch, ovenproof skillet. Aheavy metal skillet is best. Preheat the oven to375 degrees with the skillet in the oven.

1. Cornmeal. Place 1 1/2 cups cornmealin a medium bowl. If you are going touse corn kernels, reduce the cornmeal

Cornbread
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to one cup. If you would like a softergrain to your cornbread, add the

liquids and eggs to the cornmeal andrefrigerate it for an hour so that thecornmeal grains absorb the liquid.

2. Eggs.Add three large eggs to thecornmeal. Its the eggs that are going togive your cornmeal structure and holdit together.

3. Fat. Cornbread tends to be dry and theaddition of an oil or fat is essential fora moister cornbread. Without adequatefat, your cornbread will be dry. Theeggs provide some of the fat. Bananasor applesauce reduce some of the needfor fat. Use melted butter or vegetableoil. If you are using cheese, bananas,or applesauce, 1/4 cup will do. (Wesuspect that you can leave it out alltogether with a cheesy cornbread.)Other wise, use 1/2 cup. Add the fatwhen you add the eggs.

4. Spices and salt. Generally use 1/2teaspoon salt. If you are using cheese,you may reduce it to 1/4 teaspoon.Add whatever spices you choose. Oneteaspoon of allspice orcinnamonisabout right. You can add the salt andspices anytime.

5. Sweetener. For a savory cornbread,one teaspoon of sugar or honey will do.For a sweeter cornbread, we use up totwo tablespoons. Add it anytime.

6. Leavening.You can get by withoutany leavening but we prefer to add 1teaspoon of baking powder. (If youdo not use baking powder, increasethe salt by 1/4 teaspoon since bakingpowder contains sodium.) Since bakingpowder looses potency after sittingin the batter, add the leavening justbefore the additions and soon beforebaking.

7. Additions. Stir in the additions ofchoice.

8. Liquid.You will likely need someliquid to make the batter soft and of the

right consistency. It should be barelypourable. The amount of the liquid willbe determined by the moisture contentof the additions but you will needanywhere from a couple tablespoonsto one cup. Stir in the liquids after theadditions. We usually use milk but youcan use what you want from water to ajuice.

Mix all ingredients well. Notice that this is a

one-bowl technique.Remove the hot pan from the oven beingcareful not to burn yourself. Add onetablespoon of butter and tip the pan fromside to side until the butter is melted andthe bottom and sides of the pan are covered.Add the batter to the pan. Bake for 20 to 25minutes or until the top is golden. Serve hotand refrigerate any leftovers.

We often serve our cornbread, even savory

cornbread, with hot maple syrup.Ourgourmet fruit syrups open up some very nicecombinations. Jamsor just a pat of butterwork well too.
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Apple Bacon Cornbread

At rst glance, this is similar to our Cheddarand Bacon Cornbread but it is really quitedifferent, a sweeter cornbread with adifferent texture. Apple and bacon are awonderful combination. Instead of cheese,its made with melted butter and with maplesyrup, it is a little sweeter. Again, it is an egg-rich, skillet cornbread and a ourless recipe.

Ingredients1 1/4 cups yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon salt


1/4 teaspoon nutmeg

4 large eggs

1 cup milk

1/4 melted butter

3 tablespoons maple syrup

1/2 pound bacon

1 1/2 medium sized apples, nely dicedor shredded with peel

Directions


1. Fry the bacon to a crisp, pat the grease

from the bacon with paper towels, andcrumble or chop the bacon.

2. In a large bowl, stir together thecornmeal, baking powder, salt and

spices.

3. In a medium bowl, whisk the eggs thenstir in the milk, melted butter, and maplesyrup plus the bacon and apples.

4. Form a well in the dry ingredients andpour the wet ingredients into the dryingredients. Mix with a spatula until wellcombined.

5. Bake in a ten-inch, nonstick skilletfor 20

minutes or until all but the center of thecornbread is set. Remove the cornbreadfrom the oven and immediately sprinklethe reserved cheese over the cornbreadto melt. Serve hot with butter and maplesyrup.
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Pepper Jack Cornbread

This is great cornbread. It is best eaten on aplate with a fork, maybe drizzled with maplesyrup.

You will need a heavy, ovenproof skillet forthis cornbread. This recipe was designed fora ten-inch skillet.

If pepper jack cheese is not your thing,cheddar or Monterey jack may besubstituted.

Ingredients

1 cup yellowcornmeal


1 teaspoon sugar

1/2 teaspoon salt

3 large eggs1 cup milk

1 15-ounce can of corn kernels, welldrained

11/2 cups grated pepper jack cheese,lightly pressed in a cup formeasurement

2 tablespoons butter

Directions


1. Place a ten-inch, ovenproof skilletorfrying pan on the middle shelf in the

oven. (A heavy-duty or cast iron skilletworks best.) Set the oven temperature to400 degrees and let the oven heat whilethe pan is in the oven.

2. In a large bowl, stir together thecornmeal, baking powder, sugar, andsalt.

3. Add the eggs, milk, and corn kernelsand stir until well combined. Fold in thecheese.

4. Remove the hot pan from the oven andplace the butter in the hot pan. Place thepan back in the oven for a minute or twoto allow it to melt.

5. Remove the pan from the oven and pourin the cornbread mixture.

6. Bake the cornbread for 25 to 30 minutesor until the top is lightly browned anda toothpick inserted in the center of thepan comes out clean.

Serve warm drizzled with maple syrup.
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Texas Chili Cornbread

This recipe was adapted from Baking inAmerica by Greg Patent. (We recommendthis book.) For our version of this recipe,we used chiles instead of jalapenos, redbell pepper instead of pimentos, and garlicpowder instead of clove garlic but feel free toexperiment.

Ingredients1 cup yellow cornmeal


1 teaspoon sugar

1/2 teaspoon salt

3 large eggs

1 cup milk

1/2 red bell pepper, chopped and diced

1/2 medium sized onion, chopped anddiced

1/4 teaspoon garlic powder

1 4-oz can diced green chiles, drained(less if you prefer a less spicy bread)

1 cup corn kernels--fresh, frozen, orcanned

11/2 cups grated cheese, cheddar or jack

Directions


1. Preheat the oven to 375 degrees. Greasea ten-inch skillet and place it on the mid-dle shelf in the oven.

2. In a large bowl, stir together the corn-meal, baking powder, sugar, and salt. Ina medium bowl, whisk the eggs then stirin the rest of the ingredients, reserving1/2 cup of the grated cheese.


4. Carefully remove the hot pan from theoven and immediately pour the batterinto the pan. Sprinkle the remainingcheese on top and return to the oven.

5. Let bake for 20 minutes or until a tooth-pick inserted in the center of the pan

comes out clean. The top will be a rich,golden brown. Let cool for ten minutesbefore unmolding.
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Cheddar and Bacon

Cornbread

Corn bread is quick, easy, and nearly fool-proof. It is also versatilebake it for break-fast, a brunch, and side dish with supper.

This cornbread is made with bacon, cheddar,onion bits, and some red pepper or pimentofor color. It is an egg-rich, skillet cornbread

and a ourless recipe.

Ingredients

1 1/4 cups yellow cornmeal


2 teaspoons sugar

1/2 teaspoon salt

4 large eggs

1 cup milk

1/2 pound bacon

1/2 red bell pepper, chopped and diced

1/2 medium sized onion, chopped anddiced

11/2 cups grated cheese, cheddar or jack

Directions


1. Fry the bacon to a crisp, pat the greasefrom the bacon with paper towels, and

crumble or chop the bacon.

2. In a large bowl, stir together the corn-meal, baking powder, sugar, and salt.

3. In a medium bowl, whisk the eggs thenstir in the rest of the ingredients plus thebacon, reserving 1/2 cup of the gratedcheese.


5. Bake in a ten-inch, nonstick skillet for 20minutes or until all but the center of thecornbread is set. Remove the cornbreadfrom the oven and immediately sprinklethe reserved cheese over the cornbreadto melt. Serve hot with butter and maplesyrup.

Bakers note: Cornbread tends to be dry ifover-baked. This is a fourless recipe andrelies on the eggs for structure. This is verymuch like baking a custard or a quiche. As itbakes it will set up with the center being thelast to set. It is time to remove the pan fromthe oven when all but the center two inchesis set. It will continue cooking in the hot panafter it comes from the oven.
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13/1711

Skillet CobblersTen Ways to MakeSkillet Cobblers

I love cobblers with their crusty tops and

sweetened fruit.

My go to cobbler recipe for years hasbeen our Mormon Peach Cobbler recipe.Fifteen, maybe twenty years ago, we foundan old Mormon pioneer cookbook at a littlestore in Yellowstone Park. It had a recipe forpeach cobbler that we liked. Weve tweakedit over the years and it still makes a verygood cobbler. But for fresh fruit, I thinkI like skillet cobbler better. (For canned

peaches, I still like the Mormon peachcobbler recipe better.) And a skillet cobbleris so versatile allowing many differentllings.

How to Make SkilletCobblers

I suspect that I need to give some Dutchoven baker credit for skillet cobblers. Theyseem like Dutch oven fare. I can picture

some camper in the mountains pouringbatter in a hot Dutch oven, adding fruit, and

then stacking coals on his Dutch oven to bakehis cobbler. Thats essentially what we do inthe kitchen but we use a skillet or frying panand heat the pan on the stovetop. Then we addthe batter, fruit, and bake it in the oven. Hereshow.

1. Choose an ovenproof skillet or fryingpan. We have included recipes for 9-inchand 12-inch pans. We used a 10-inchpan for most of the 9-inch recipes and itworked just ne.

2. Add butter to the pan and heat the panuntil the pan is hot and the butter issizzling but not scorched.

3. Remove the pan from the heat and addthe batter. Its a one-step, one-bowl

batter made with six ingredients.

4. Layer prepared fruit over the batter.You can use a combination of fruitslike raspberries and peaches. Add asweeteneranything from jam, to lemoncurd, to cream cheese pastry lling.

5. Bake it in the oven.

The fruit sinks to the bottom and the battertries to come up and fold over the top though it

never quite reaches the center. Serve it warmwith avored whipped cream. (We provide therecipes.) Its not the same but you can use icecream.


14/1712

The Project

Its peach season and so we started out witha peach and pineapple skillet cobbler. Thenwe baked variations for days. When ourimaginations ran dry and we started to runout of fresh fruit and jam combinations totry, we started adding pastry llings. Thatyielded a to-die-for Mango Coconut CreamSkillet Cobbler with Coconut WhippedCream. Later, to spiff up a pear cobbler,we layered walnuts and caramel ice creamtopping over the pears. (You need to addthat recipe to your bucket list.) We trotted

these and other cobblers down the stairsfrom our test kitchen to our country storeto feed customers and get their opinions. Itwasnt just staff that found these cobblersincredibly good.

What Youll Need

If you have an ovenproof skillet or fryingpan, you wont need much else for some ofthese recipes. We used a 12-inch all purposeclad stainless steel pan for the larger recipesand a 10-inch clad stainless steel pan for thesmaller.

You can experiment with any jams or jelliesand we have large selection of gourmet jamsat reasonable prices. Some of the recipesbelow call for peach pineapple jelly or redcurrant jelly.

If you are going to make the avoredwhipped creamswhich we highly

recommendyou will a need a selectionof avors. The recipes below call forbutterscotch, caramel, brown sugar, andlemon avors. We sell all these and manymore. Most avored whipped creams callfor brown sugar instead of granulated sugarand an appropriate avor.

We sell professional pastry llings inBavarian cream, cream cheese, and lemonplus fruit pastry llings. Your pastryllings are inexpensivetwo pounds goes

a long waysand open an extra horizon ofpossibilities to explore.

The Recipesnd: Caramel Apple Skillet Cobbler with

Caramel Whipped Cream

Mango Coconut Cream Skillet Cobblerwith Coconut Whipped Cream

Raspberry Peach Skillet Cobbler withCaramel Nut Whipped Cream

Blueberry Lemon Skillet Cobbler withLemon Cloud Whipped Cream

Blackberry Cream Skillet Cobbler withLemon Cloud Whipped Cream

Caramel Pear and Walnut Skillet Cobblerwith Caramel Whipped Cream

Blackberry Peach Skillet Cobbler withButterscotch Whipped Cream

Peach Pineapple Paradise Skillet Cobblerwith Caramel Whipped Cream

Plum Currant Skillet Cobbler with BrownSugar or Caramel Whipped Cream

Cherry Cream Cheese Skillet Cobblerwith Lemon Cloud Whipped Cream
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15/1713

German ApplePancake Recipe

A German apple pancake is a classic.Weve made pannekoeken by sauting appleslices in cinnamon, brown sugar, and butterand loading it into the pannekoeken when itcomes from the oven. This German pan-cake is similar but the apple slices are ovensauted in the butter and brown sugar as thepan heats in the oven and once tender-crisp,the batter is poured over the top.

This is a four-egg German pancake that ts

in a 9 x 9-inch pan.

Ingredients

1/3 cup butter

2/3 cup brown sugar

1 cup sliced, tart cooking apples (about 2small apples)


1 cup pannekoeken mix

1 cup milk

Dutch Babies and

German Pancakes4 large eggs

1/2 cup cinnamon chips

Directions


1. Cut butter into smaller pieces and placein the panand pan in the oven. As soonas the butter melts, sprinkle the brownsugar and cinnamonover the bottom ofthe pan. Add the apples and place thepan back in the oven to cook until the ap-ples are crisp-tender. The apples shouldbe cooked sufciently in ten to fteenminutes. Stir the apples twice while theyare cooking so that they do not burn.

2. While the apples are cooking, mix the

batter by whisking themix, milk, andeggs together. A few lumps may remainbut it should be smoother than pancakebatter. The batter will be thin.
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16/1714

Chapter 1Chapter Title

Pies

11-inch Peach Pie ina Skillet

These pies were made with Clearjel insteadof cornstarch. You can use either but Clear-jel forms a clear slurry instead of a milky oneand makes a more attractive pie.

We used our Professional Pie Crust Mix. Allyou add is water and it makes a great crust.

Baking times are going to vary by pan. Con-sider the baking times given as approxima-tions for your pans. We recommend usingpie shieldto protect the edges of the crustfrom over-baking.

This has two and one-half times the peaches.So it is probably close to three times the sizeof most pies. Invite lots of friends. It will bememorable.

Ingredients

15 cups peeled and sliced peaches

6 tablespoons lemon juice


1 cup Clearjel

Pie crust for two double crust pies

One egg white plus one tablespoon water

Cinnamon sugar mixture for dusting thepie crust

Directions

Preheat the oven to 350 degrees. If your skil-let is not nonstick, grease it well.

1. Form the pie crust and line the skilletfor the bottom crust.

2. In a large bowl, mix the peaches, lem-on juice, sugar, and Clearjel. Scrapethe peaches and juice into pan.

3. Form the crust for the top of the pie.

Place that over the top of the peachesand seal the edges.

4. Mix the egg white and water together.With pastry brush, put a light coatingof the egg wash on the crust. Sprinklethe crust with the cinnamon sugar mix-ture. Cut slits in the pie for venting.Your pie shield will probably not tover the pie. Use aluminum foil foldedover the edges to protect them frombecoming too brown.

5. Bake for an hour and 15 minutes, untilthe crust is lightly colored and thepeaches are bubbling.

Want more? See how to make this Peach piein an 8in. and 9 1/2 in. skillet here.

14
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17/17

Streusel Apple Pie in aFrying Pan

We made this apple pie in an eight-inch pan.Its a great Dutch apple pie recipe and if aregular apple pie is too big for your house-hold, this may be just right.

If you wish to make this in a standard nine-inch pie pan, increase the ingredients byabout 1/3. Measurements dont have to beexact.

A recipe or pie crust mix for a single crustpie.

Ingredients


1/4 cup all-purpose our

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

4 large apples, peeled and sliced, 1/4-inch thick

For the topping:3/4 cup all-purpose our

1/3 cup brown sugar

1 teaspoon cinnamon

1/2 cup butter

Directions


1. Form the crust and line the pie pan.Decorate the top edge as desired.

2. Mix the sugar, rst measure of our,cinnamon, and nutmeg in a large bowl.Toss the apple slices in the mixtureto coat. Pour the mixture into the piecrust.

3. For the topping, cut the butter into theother ingredients using a pastry knife.

Spoon the toping over the pie.

4. Bake for 30 to 40 minutes or until thetop is browned and the pie is bubbly.
http://www.preparedpantry.com/frying-pans-and-skillets.aspx

baking in skillet

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