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3 ROYAL WATERFRONT SUITES

.Reservations 401-323-3290 3 Royal Avenue, Warwick, RI 02889

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This page was last updated: October 15, 2009

Pancakes, Cakes and Breads

Oven-Baked Dutch Apple Pancakes

2 cans apple pie filling

2 tablespoons butter

1 teaspoon ground cinnamon

3 eggs

1/2 cup milk

1/2 cup all-purpose flour

1 tablespoon sour cream

1 teaspoon lemon zest

1/4 teaspoon salt

Confectioners' sugar, for dusting

Preheat oven to 350 degrees F.

In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.

Recipe courtesy Paula Deen

Ultimate Coffee Cake

Ingredients

* 16 to 18 unbaked frozen dinner rolls

* 1 (3-ounce) package regular butterscotch pudding mix, not instant

* 1/2 cup brown sugar, packed

* 1/2 cup pecans, chopped

* 1 stick (1/2 cup) butter, melted

Directions

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Recipe courtesy Paula Deen

Spicy Cinnamon Cake

1 (18-ounce) package spice cake mix

1 (4 serving) package instant vanilla pudding mix

1 cup sour cream

4 eggs, beaten

1/2 cup corn oil

5 tablespoons sugar

2 teaspoons ground cinnamon

1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

Recipe courtesy Paula Deen

Banana Buckwheat Pancakes (Vegetarian)

Egg replacer keeps these breakfast treats tender without dairy or extra oil.

Directions:

1. Mix 1 3/4 cups soymilk with lemon juice in small bowl. Let stand 5 minutes.

2. Combine flours, baking powder, salt and baking soda in medium bowl.

3. Whisk egg replacer and remaining 1/4 cup soymilk in small bowl. Add to soymilk mixture. Whisk in oil and maple syrup.

4. Stir flour mixture into soymilk mixture. Fold in bananas.

5. Lightly oil griddle, and heat over medium heat. Pour 2 Tbs. batter onto griddle for each pancake, and cook 2 minutes, or until batter bubbles and pancakes begin to brown around edges. Flip, and cook 2 minutes more. Serve with maple syrup.

PER SERVING: 258 CAL; 8 G PROT; 7 G TOTAL FAT ; 44 G CARB.; 412 MG SOD.; 4 G FIBER; 9 G SUGARS