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For the last couple of months, I have been helping prepare the men's breakfast at the church. Now that I have the quirks of the oven,  and the layout of the kitchen down, it's time to get creative with new recipes. The inspiration for these pancakes came from a restaurant chain in the Pittsburgh area. Kings Family Restaurant had my favorite dessert, hot apple pie with cinnamon ice cream. I probably have consumed 20 pies and who knows how many gallons of ice cream in my late teens. This recipe is a flip of that great combination, with the cinnamon in the pancakes, and the apples in a slightly gooey caramel sauce. Begin by combining: 1 cup baking mix 1 tablespoon sugar 1 egg 1/2 teaspoon baking powder 1 tablespoon softened butter 1/2  cup milk 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1 pinch of ginger Stir until combined, but don't over mix. Caramel Sauce: 1 cup light brown sugar packed 1 stick bu...

One of our favorite restaurants, has a fried pork tenderloin sandwich on a rotating basis. It what we order every time it is available. Unfortunately, it is only available a few weeks a year. That left me with no other option but to create my own. To begin, preheat a cast iron pan with about 1/2 inch of oil to 350 degrees. While the oil is heating, make the coating for the pork. This is a basic 3 step process. One bowl of flour, seasoned with salt and pepper, one dish of beaten eggs and one of panko bread crumbs. First dredge the pork in the flour. Next place in the egg wash. Finally, coat in the panko bread crumbs. When the pork is coated, carefully add two pieces at a time to the hot oil. Remember, the oil is very hot, and will cause burns if you are not careful.  Fry on one side about 3 to 4 minutes, then carefully flip, and fry the other side until the pork is golden brown. Check with a meat thermometer, and make ...

About every six months, several members of the cast iron groups I belong to, go on a Dutch Baby kick. It seems every other post is a picture of this German style pancake. Think of a cross between a pancake and a souffle and you have a Dutch Baby. They are easy to make and fun to watch baking.  I felt it was time for my own version. When making most pancakes, you mix the batter until the ingredients are combined. A few lumps are no problem. Over mixed and the batter becomes tough and rubbery. With a Dutch Baby, whipping the ingredients is the key. Most recipes call for using a blender, but I use my immersion blender. Ingredients: 2 jumbo eggs room temperature 3/4 cup warm milk 3/4 cup flour sifted 1 tablespoon sugar 2 teaspoons vanilla extract 1/2 teaspoon lemon extract 3 tablespoons butter 1/4 teaspoon baking powder powdered sugar for dusting. Place a 10 inch cast iron pan in your oven, then preheat to 400 degrees. When the oven reaches 400 degrees, begin...