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From Food Network Kitchen
About 20, 4 inch pancakes
1 3/4 cups all-purpose flour, plus more as needed
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
2 large eggs at room temperature
1 1/4 cups milk at room temperature
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, plus more as needed
4 Macintosh or other small apples
Warm maple syrup, as an accompaniment
Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
Whisk 1 3/4 cups flour, the sugar, baking powder, salt, and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).
Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.
Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.
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Bacon and Cheese Deviled Eggs
From Family Circle Magazine
12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional
Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.
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