German Apple Puff Pancakes

Delicious recipe from Kittencal

I made these this morning and they were gooooood

SERVINGS 4

INGREDIENTS

                  4 
tablespoons butter, divided (one more tablespoon butter won't hurt)

                  4 
large apples, peeled and sliced

                  3⁄4
cup flour

                  3⁄4
cup milk (or use half and half cream)

                  1⁄2
teaspoon salt

                  1⁄4
teaspoon baking powder

                  1 
tablespoon sugar (optional or to taste)

                  4 
large eggs

                  1⁄3
cup sugar (can use 1/2 cup sugar)

                  1 
teaspoon cinnamon (or to taste)

DIRECTIONS

                  Set oven to 400 degrees F.

                  Spray two 8-inch round cake pans with cooking spray (or one larger pan)

                  Place 2 Tbsp butter in each of the pans.

                  Place the pans in the oven and bake until the butter has melted; remove from oven.

                  In a bowl, beat the flour, 1/4 teaspoons baking powder, sugar (if using) salt, milk and eggs until smooth, then allow to stand for 30 minutes.

                  Arrange the apple slices into the two pans onto the melted butter.

                  Re-whisk the flour/egg mixture again then divide the batter evenly between pans, over the apple slices.

                  Mix the sugar and cinnamon; sprinkle over the batter in each pan.

                        Bake until puffed, and golden brown, about 20-25 minutes.

French Onion Soup - slow cooker - easy

This is delicious!

from allrecipes

Slow Cooker French Onion Soup

Rated:  Submitted By: Chandrav Photo By: twilightgrove Prep Time: 30 Minutes Cook Time: 4 Hours 35 Minutes Ready In: 5 Hours 5 Minutes Servings: 8

"Beefy French onion soup is made in the slow cooker, then topped with the traditional slice of toasted French bread and a savory mixture of four cheeses, then broiled until browned and bubbling. It's fun to let people assemble their own bowls, too."

INGREDIENTS:

6 tablespoons butter 4 large yellow onions, sliced and separated into rings 1 tablespoon white sugar 2 cloves garlic, minced 1/2 cup cooking sherry (or fruit juice) 7 cups reduced-sodium beef broth 1 teaspoon sea salt, or to taste

1/4 teaspoon dried thyme 1 bay leaf 8 slices of French bread 1/2 cup shredded Gruyere cheese 1/3 cup shredded Emmental cheese 1/4 cup freshly shredded Parmesan cheese 2 tablespoons shredded mozzarella cheese

DIRECTIONS:

1.	Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2.	Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
3.	About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4.	Broil bread slices until toasted, 1 to 2 minutes per side.
5.	Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
6.	Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.