1/2 cup unsalted butter, softened
3/4 cup sugar
1 teaspoon sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
3/4 teaspoon ground cinnamon, divided
1/4 kosher salt
1/2 teaspoon turbinado sugar
Spray 10″ cast iron skillet with cooking spray and preheat oven to 350 degrees.
In a large bowl, beat butter and 3/4 cup sugar with a mixer at medium speed until light and fluffy. You may need to scrape the sides of the bowl to mix all in. Add vanilla and egg beating to combine well.
In a medium bowl, mix flour, baking soda, cream of tartar and 1/2 teaspoon of cinnamon. Slowly add the mixture to the large bowl. I did 1 spoonful at a time.
Add mixture to cast iron skillet and press it down to fill the entire skillet.
Add remaining sugar and cinnamon into bowl and mix. Then add to top of batter.
Bake for about 25 minutes or until a toothpick comes out clean.
Credit: Taste of the South Cast Iron Magazine (Winter 2017 page 42)
1.Mix ingredients together and cover each fillet with mixture and wrap in aluminum foil and refrigerate for 4-5 hours.
2. Unwrap salmon and add to 13" cast iron skillet.
3. Start smoker on smoke setting and cook for 30 minutes.
4. Increase smoker setting to 225 degrees and cook for 45 to 60 minutes.
5. Serve with lemons.
1. In a 10 inch skillet over
medium heat, cook the bacon until crispy.
2. Add the onion and cook until softened- about 5 minutes.
3. Add the sweet potato and cook for another 5 minutes until the potato is warmed through.
4. Make 4 little spaces in the mixture and crack an egg into each one.
5. Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.
6. Sprinkle a little salt and pepper over each egg.
7. Serve straight from the skillet.