3 Granny Smith apples, peeled and sliced (about 5 cups)
1/4 cup firmly packed light brown sugar
2 tablespoons cane syrup (I used 2 tablespoons of pancake syrup)
1/2 teaspoon apple pie spice
1 1/3 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup whole milk, warmed
6 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Caramel topping (optional)
Preheat oven to 350 degrees and spray 10″ cast iron skillet with butter spray.
In 1 medium bowl mix, apples, brown sugar, cane syrup, apple pie spice and mix together.
In another medium bowl whisk together, flour, sugar, baking powder, salt.
In a small bowl, mix butter, egg, milk and vanilla extract together.
Mix the small milk mixture and the flour mixture until fully mixed together.
Add batter to 10″ skillet and then top with apples.
Bake for 35 minutes or until done.
Credit: Southern Cast Iron Magazine ( http://www.tasteofthesouthmagazine.com/apple-skillet-cake/ )
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.