Baking in your Skillet

A collection of skillet recipes.

Table of Contents:
Baking in Your Frying Pan................................................i Table of Contents...............................................................ii Coffeecakes........................................................................2 Sour Cream Apple Coffee Cake....................................2 Orange Marmalade and Coconut Coffeecake.............3 Apple Pie-Cake..............................................................4 Cornbread..........................................................................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 and may not be used for commercial purposes without the express consent of the publisher. The information contained herein is believed accurate but the publisher makes no warranties, express or implied, and the recipient is using this information at his or her own risk.

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Coffeecakes
Sour Cream Apple Coffee Cake
1 1/4 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/3 cup chopped walnuts 1/3 cup brown sugar, packed 1 teaspoon ground cinnamon 1/3 cup butter

Directions
Preheat the oven to 350 degrees. 1. Cream the shortening, sugar, first measure of cinnamon, and salt together. Add the flavor and eggs and beat well. Add the sour cream and diced apples. 2. In another bowl, whisk the flour, baking powder, and soda together. 3. Add the flour to the creamed mixture in four additions, beating after each. Pour batter into a greased eight-inch pan. 4. For the topping, mix the walnuts, second measure of brown sugar, and second measure of cinnamon together. Cut in the butter with a pastry knife. Sprinkle over the cake. 5. Bake for 30 to 35 minutes. Or until a toothpick inserted into the center of the cake comes out clean.

This is a fun, very good little apple coffee cake recipe. Its made in an eight-inch skillet but you can double it for a 9 x13-inch pan. Its got two cups of apples in a light, delightsome cake with a walnut and brown sugar topping. We first made with a brown sugar flavor because we love born sugar flavor. Then we decided that we wanted to boost the apple flavor and changed the recipe to apple flavor. 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 flavor or apple flavor 1 egg 2/3 cup sour cream 2 cups peeled, diced apples

Orange Marmalade and Coconut Coffeecake

Directions
Preheat the oven to 350 degrees. Grease a nine-inch skillet 1. Cream the butter and sugar together. Add the egg, egg yolk, and the optional orange or lemon zest. Add the vanilla extract. 2. Whisk the flour, baking powder and salt together in another bowl. 3. Add about one-third of the flour mixture to the creamed mixture, then about onehalf of the milk. Repeat with the flour, then milk, then flour to complete the mixing. Stir until just combinted.

We made a marmalade coconut coffeecake with a heritage recipe and loved it. We changed the recipe and used a different jam and that worked too. You can use the jam of your choice.

4. Spread the batter in the prepared pan. With a pastry brush, spread melted butter on the top of the batter. 5. For the topping, mix the coconut and jam together. Drop the topping onto the coffeecake in spoonfuls and smooth out. Sprinkle the tablespoon of sugar over the topping. 6. Bake 25 to 30 minutes or until done. Let it cool for five minutes. Cut slices and serve warm.

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 flour 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

Apple Pie-Cake

Directions
Preheat the oven to 350 degrees. 1. In a medium bowl, beat the eggs, vanilla, and sugar together until smooth and thickabout one minute. 2. In another bowl, mix the dry ingredients. Add them to the egg mixture and stir until well combined. 3. Stir in the pie filling. 4. Pour the mixture into a well-greased, nine-inch deep dish pie pan. Sprinkle the turbinado sugar on top and bake for 20 minutes or until browned and a toothpick inserted in the middle comes out clean. Serving suggestion: This is one of those desserts that is much better served warm. Heat individual servings in the microwave.

You should make this every day of my life, said Katie our 13-year old daughter. Were glad that she likes this cross between a cake and pie and we can make it often because it is so easy. Because it uses canned pie filling and takes just a few steps, its a snap to make. We couldnt decide whether this was a cake masquerading as a pie or a pie masquerading as a cake so we called it a Pie-Cake. You can serve this as a coffeecake for brunch or with ice cream or whipped cream as a dessert.

Ingredients
2 large eggs 1/2 teaspoon vanilla extract 1/3 cup sugar 1 1/4 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 21-ounce can of apple pie filling 1 1/2 tablespoon turbinado sugar for sprinkling on top

Cornbread
How to Make Skillet Cornbread
My favorite cornbread is skillet cornbread. And Merri Ann cant eat gluten so skillet cornbread is perfect for herit relies on eggs for the structure, not flour. Weve made it so often that it has evolved from a series of recipes to a technique. Using a ratio of ingredients, we use this technique to make both sweet and savory cornbreadwhatever we are in the mood forfrom Jalapeo Cheese Cornbread to Banana Nut Cornbread. Here well tell you how to make your own cornbread and give you several recipes to get you started. Chilies Fresh or canned corn (one 15-ounce can well drained of one cup fresh or frozen kernels) Grated cheese (add up to 1 1/2 cups) Dried fruit (cranberries are a favorite) Applesauce Bananas (up to two ripe bananas) Chopped walnuts (3/4 cup seems about right) Chopped apple (one apple finely chopped and unpeeled) What are some of our favorites? We like savory cornbreads with plenty of cheese and onions or bell peppers. Pepper jack cheese is good when you are in the mood for something spicy. When making savory cornbread, we usually add corn kernels. Banana nut cornbread is very good. (The banana taste is even more pronounced the second day.) Try it with a teaspoon of allspice or cinnamon. We made a cranapple nut the other day that was very good. (Made with one apple, 1/2 cup dried cranberries, and 1/2 cup chopped walnuts.) Be sure and refrigerate any leftovers. Cut the cornbread into wedges and wrap them in plastic wrap.

How to Make Your Own Cornbread Recipe:

Skillet cornbread is very forgiving. Consider the following as guidelines and a palette for creating your own masterpieces. Build a basic cornbread batter and add whatever you are in the mood for. Here are some suggestions for additions: Bacon snipped into pieces Chopped ham Diced onions (consider steaming them in the microwave until partially cooked) Diced bell peppers Jalapeo peppers Sun-dried tomatoes Herbs Pimento

Heres how to make your cornbread:

You will need a ten-inch, ovenproof skillet. A heavy metal skillet is best. Preheat the oven to 375 degrees with the skillet in the oven. 1. Cornmeal. Place 1 1/2 cups cornmeal in a medium bowl. If you are going to use corn kernels, reduce the cornmeal

to one cup. If you would like a softer grain to your cornbread, add the liquids and eggs to the cornmeal and refrigerate it for an hour so that the cornmeal grains absorb the liquid. 2. Eggs. Add three large eggs to the cornmeal. Its the eggs that are going to give your cornmeal structure and hold it together. 3. Fat. Cornbread tends to be dry and the addition of an oil or fat is essential for a moister cornbread. Without adequate fat, your cornbread will be dry. The eggs provide some of the fat. Bananas or applesauce reduce some of the need for fat. Use melted butter or vegetable oil. If you are using cheese, bananas, or applesauce, 1/4 cup will do. (We suspect that you can leave it out all together with a cheesy cornbread.) Other wise, use 1/2 cup. Add the fat when you add the eggs. 4. Spices and salt. Generally use 1/2 teaspoon salt. If you are using cheese, you may reduce it to 1/4 teaspoon. Add whatever spices you choose. One teaspoon of allspice or cinnamon is about right. You can add the salt and spices anytime. 5. Sweetener. For a savory cornbread, one teaspoon of sugar or honey will do. For a sweeter cornbread, we use up to two tablespoons. Add it anytime. 6. Leavening. You can get by without any leavening but we prefer to add 1 teaspoon of baking powder. (If you do not use baking powder, increase the salt by 1/4 teaspoon since baking powder contains sodium.) Since baking powder looses potency after sitting in the batter, add the leavening just before the additions and soon before baking. 7. Additions. Stir in the additions of choice.

8. Liquid. You will likely need some liquid to make the batter soft and of the right consistency. It should be barely pourable. The amount of the liquid will be determined by the moisture content of the additions but you will need anywhere from a couple tablespoons to one cup. Stir in the liquids after the additions. We usually use milk but you can use what you want from water to a juice. Mix all ingredients well. Notice that this is a one-bowl technique. Remove the hot pan from the oven being careful not to burn yourself. Add one tablespoon of butter and tip the pan from side to side until the butter is melted and the bottom and sides of the pan are covered. Add the batter to the pan. Bake for 20 to 25 minutes or until the top is golden. Serve hot and refrigerate any leftovers. We often serve our cornbread, even savory cornbread, with hot maple syrup. Our gourmet fruit syrups open up some very nice combinations. Jams or just a pat of butter work well too.

Apple Bacon Cornbread

2. In a large bowl, stir together the cornmeal, baking powder, salt and spices. 3. In a medium bowl, whisk the eggs then stir in the milk, melted butter, and maple syrup plus the bacon and apples. 4. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined. 5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt. Serve hot with butter and maple syrup.

At first glance, this is similar to our Cheddar and Bacon Cornbread but it is really quite different, a sweeter cornbread with a different texture. Apple and bacon are a wonderful combination. Instead of cheese, its made with melted butter and with maple syrup, it is a little sweeter. Again, it is an eggrich, skillet cornbread and a flourless recipe.

Ingredients
1 1/4 cups yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 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, finely diced or shredded with peel

Directions
Preheat the oven to 375 degrees. 1. Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and crumble or chop the bacon.

Pepper Jack Cornbread

1. Place a ten-inch, ovenproof skillet or frying pan on the middle shelf in the oven. (A heavy-duty or cast iron skillet works best.) Set the oven temperature to 400 degrees and let the oven heat while the pan is in the oven. 2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. 3. Add the eggs, milk, and corn kernels and stir until well combined. Fold in the cheese. 4. Remove the hot pan from the oven and place the butter in the hot pan. Place the pan back in the oven for a minute or two to allow it to melt. 5. Remove the pan from the oven and pour in the cornbread mixture. 6. Bake the cornbread for 25 to 30 minutes or until the top is lightly browned and a toothpick inserted in the center of the pan comes out clean. Serve warm drizzled with maple syrup.

This is great cornbread. It is best eaten on a plate with a fork, maybe drizzled with maple syrup. You will need a heavy, ovenproof skillet for this cornbread. This recipe was designed for a ten-inch skillet. If pepper jack cheese is not your thing, cheddar or Monterey jack may be substituted.

Ingredients
1 cup yellow cornmeal 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 3 large eggs 1 cup milk 1 15-ounce can of corn kernels, well drained 11/2 cups grated pepper jack cheese, lightly pressed in a cup for measurement 2 tablespoons butter

Directions
Preheat the oven to 375 degrees.

Texas Chili Cornbread

Directions
Preheat the oven to 375 degrees. 1. Preheat the oven to 375 degrees. Grease a ten-inch skillet and place it on the middle shelf in the oven. 2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. In a medium bowl, whisk the eggs then stir in the rest of the ingredients, reserving 1/2 cup of the grated cheese. 3. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined. 4. Carefully remove the hot pan from the oven and immediately pour the batter into the pan. Sprinkle the remaining cheese on top and return to the oven. 5. Let bake for 20 minutes or until a toothpick inserted in the center of the pan comes out clean. The top will be a rich, golden brown. Let cool for ten minutes before unmolding.

This recipe was adapted from Baking in America by Greg Patent. (We recommend this book.) For our version of this recipe, we used chiles instead of jalapenos, red bell pepper instead of pimentos, and garlic powder instead of clove garlic but feel free to experiment.

Ingredients
1 cup yellow cornmeal 1 teaspoon baking powder 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 and diced 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, or canned 11/2 cups grated cheese, cheddar or jack

Cheddar and Bacon Cornbread

crumble or chop the bacon. 2. In a large bowl, stir together the cornmeal, baking powder, sugar, and salt. 3. In a medium bowl, whisk the eggs then stir in the rest of the ingredients plus the bacon, reserving 1/2 cup of the grated cheese. 4. Form a well in the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a spatula until well combined. 5. Bake in a ten-inch, nonstick skillet for 20 minutes or until all but the center of the cornbread is set. Remove the cornbread from the oven and immediately sprinkle the reserved cheese over the cornbread to melt. Serve hot with butter and maple syrup. Bakers note: Cornbread tends to be dry if over-baked. This is a flourless recipe and relies on the eggs for structure. This is very much like baking a custard or a quiche. As it bakes it will set up with the center being the last to set. It is time to remove the pan from the oven when all but the center two inches is set. It will continue cooking in the hot pan after it comes from the oven.

Corn bread is quick, easy, and nearly foolproof. It is also versatilebake it for breakfast, a brunch, and side dish with supper. This cornbread is made with bacon, cheddar, onion bits, and some red pepper or pimento for color. It is an egg-rich, skillet cornbread and a flourless recipe.

Ingredients
1 1/4 cups yellow cornmeal 1 teaspoon baking powder 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 and diced 11/2 cups grated cheese, cheddar or jack

Directions
Preheat the oven to 375 degrees. 1. Fry the bacon to a crisp, pat the grease from the bacon with paper towels, and

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Skillet Cobblers
Ten Ways to Make Skillet Cobblers
then stacking coals on his Dutch oven to bake his cobbler. Thats essentially what we do in the kitchen but we use a skillet or frying pan and heat the pan on the stovetop. Then we add the batter, fruit, and bake it in the oven. Heres how. 1. Choose an ovenproof skillet or frying pan. We have included recipes for 9-inch and 12-inch pans. We used a 10-inch pan for most of the 9-inch recipes and it worked just fine. 2. Add butter to the pan and heat the pan until the pan is hot and the butter is sizzling but not scorched. I love cobblers with their crusty tops and sweetened fruit. My go to cobbler recipe for years has been our Mormon Peach Cobbler recipe. Fifteen, maybe twenty years ago, we found an old Mormon pioneer cookbook at a little store in Yellowstone Park. It had a recipe for peach cobbler that we liked. Weve tweaked it over the years and it still makes a very good cobbler. But for fresh fruit, I think I like skillet cobbler better. (For canned peaches, I still like the Mormon peach cobbler recipe better.) And a skillet cobbler is so versatile allowing many different fillings. 3. Remove the pan from the heat and add the 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 fruits like raspberries and peaches. Add a sweeteneranything from jam, to lemon curd, to cream cheese pastry filling. 5. Bake it in the oven. The fruit sinks to the bottom and the batter tries to come up and fold over the top though it never quite reaches the center. Serve it warm with flavored whipped cream. (We provide the recipes.) Its not the same but you can use ice cream.

How to Make Skillet Cobblers

I suspect that I need to give some Dutch oven baker credit for skillet cobblers. They seem like Dutch oven fare. I can picture some camper in the mountains pouring batter in a hot Dutch oven, adding fruit, and

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The Project
Its peach season and so we started out with a peach and pineapple skillet cobbler. Then we baked variations for days. When our imaginations ran dry and we started to run out of fresh fruit and jam combinations to try, we started adding pastry fillings. That yielded a to-die-for Mango Coconut Cream Skillet Cobbler with Coconut Whipped Cream. Later, to spiff up a pear cobbler, we layered walnuts and caramel ice cream topping over the pears. (You need to add that recipe to your bucket list.) We trotted these and other cobblers down the stairs from our test kitchen to our country store to feed customers and get their opinions. It wasnt just staff that found these cobblers incredibly good.

The Recipesnd:
Caramel Apple Skillet Cobbler with Caramel Whipped Cream Mango Coconut Cream Skillet Cobbler with Coconut Whipped Cream Raspberry Peach Skillet Cobbler with Caramel Nut Whipped Cream Blueberry Lemon Skillet Cobbler with Lemon Cloud Whipped Cream Blackberry Cream Skillet Cobbler with Lemon Cloud Whipped Cream Caramel Pear and Walnut Skillet Cobbler with Caramel Whipped Cream Blackberry Peach Skillet Cobbler with Butterscotch Whipped Cream Peach Pineapple Paradise Skillet Cobbler with Caramel Whipped Cream Plum Currant Skillet Cobbler with Brown Sugar or Caramel Whipped Cream Cherry Cream Cheese Skillet Cobbler with Lemon Cloud Whipped Cream

What Youll Need

If you have an ovenproof skillet or frying pan, you wont need much else for some of these recipes. We used a 12-inch all purpose clad stainless steel pan for the larger recipes and a 10-inch clad stainless steel pan for the smaller. You can experiment with any jams or jellies and we have large selection of gourmet jams at reasonable prices. Some of the recipes below call for peach pineapple jelly or red currant jelly. If you are going to make the flavored whipped creamswhich we highly recommendyou will a need a selection of flavors. The recipes below call for butterscotch, caramel, brown sugar, and lemon flavors. We sell all these and many more. Most flavored whipped creams call for brown sugar instead of granulated sugar and an appropriate flavor. We sell professional pastry fillings in Bavarian cream, cream cheese, and lemon plus fruit pastry fillings. Your pastry fillings are inexpensivetwo pounds goes a long waysand open an extra horizon of possibilities to explore.

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Dutch Babies and German Pancakes

German Apple Pancake Recipe
4 large eggs 1/2 cup cinnamon chips

Directions
Preheat the oven to 425 degrees. 1. Cut butter into smaller pieces and place in the pan and pan in the oven. As soon as the butter melts, sprinkle the brown sugar and cinnamon over the bottom of the pan. Add the apples and place the pan back in the oven to cook until the apples are crisp-tender. The apples should be cooked sufficiently in ten to fifteen minutes. Stir the apples twice while they are cooking so that they do not burn.

A German apple pancake is a classic. Weve made pannekoeken by sauting apple slices in cinnamon, brown sugar, and butter and loading it into the pannekoeken when it comes from the oven. This German pancake is similar but the apple slices are oven sauted in the butter and brown sugar as the pan heats in the oven and once tender-crisp, the batter is poured over the top. This is a four-egg German pancake that fits in a 9 x 9-inch pan.

2. While the apples are cooking, mix the batter by whisking the mix, milk, and eggs together. A few lumps may remain but it should be smoother than pancake batter. The batter will be thin.

Ingredients
1/3 cup butter 2/3 cup brown sugar 1 cup sliced, tart cooking apples (about 2 small apples) 1/2 teaspoon cinnamon 1 cup pannekoeken mix 1 cup milk

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Chapter 1 Chapter Title

Pies
11-inch Peach Pie in a Skillet
Pie crust for two double crust pies One egg white plus one tablespoon water Cinnamon sugar mixture for dusting the pie crust

Directions
Preheat the oven to 350 degrees. If your skillet is not nonstick, grease it well. 1. Form the pie crust and line the skillet for the bottom crust. 2. In a large bowl, mix the peaches, lemon juice, sugar, and Clearjel. Scrape the peaches and juice into pan. These pies were made with Clearjel instead of cornstarch. You can use either but Clearjel forms a clear slurry instead of a milky one and makes a more attractive pie. We used our Professional Pie Crust Mix. All you add is water and it makes a great crust. Baking times are going to vary by pan. Consider the baking times given as approximations for your pans. We recommend using pie shield to protect the edges of the crust from over-baking. This has two and one-half times the peaches. So it is probably close to three times the size of most pies. Invite lots of friends. It will be memorable. 3. Form the crust for the top of the pie. Place that over the top of the peaches and seal the edges. 4. Mix the egg white and water together. With pastry brush, put a light coating of the egg wash on the crust. Sprinkle the crust with the cinnamon sugar mixture. Cut slits in the pie for venting. Your pie shield will probably not fit over the pie. Use aluminum foil folded over the edges to protect them from becoming too brown. 5. Bake for an hour and 15 minutes, until the crust is lightly colored and the peaches are bubbling. Want more? See how to make this Peach pie in an 8in. and 9 1/2 in. skillet here.

Ingredients
15 cups peeled and sliced peaches 6 tablespoons lemon juice 3/4 cup granulated sugar 1 cup Clearjel

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Streusel Apple Pie in a Frying Pan

1/3 cup brown sugar 1 teaspoon cinnamon 1/2 cup butter

Directions
Preheat the oven to 375 degrees. 1. Form the crust and line the pie pan. Decorate the top edge as desired. 2. Mix the sugar, first measure of flour, cinnamon, and nutmeg in a large bowl. Toss the apple slices in the mixture to coat. Pour the mixture into the pie crust. 3. For the topping, cut the butter into the other ingredients using a pastry knife. Spoon the toping over the pie. 4. Bake for 30 to 40 minutes or until the top is browned and the pie is bubbly.

We made this apple pie in an eight-inch pan. Its a great Dutch apple pie recipe and if a regular apple pie is too big for your household, this may be just right. If you wish to make this in a standard nineinch pie pan, increase the ingredients by about 1/3. Measurements dont have to be exact. A recipe or pie crust mix for a single crust pie.

Ingredients
1/3 cup granulated sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 4 large apples, peeled and sliced, 1/4inch thick

For the topping:

3/4 cup all-purpose flour

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