Brunch with the Iron Skillet

My husband had his much anticipated hunting trip this week with a good buddy in northern Virginia, so I decided to move our weekly special dinner to a weekend brunch. It's my favorite time of the year, and I love all things apple and pumpkin. Here's what we had.

Bacon

Cheesy Eggs

B&B Skillet Apples

Pumpkin Pancakes with

Sugared Nuts

 I visited a beautiful bed and breakfast in Charlottesville last fall, and they made the best fried apples. The secret? An iron skillet and just a couple of ingredients. These apples are so easy and truly the best I have had. You can jazz them up with your favorite ingredients like raisins or nuts if you like. 


B&B Skillet Apples

4-5 large Golden Delicious apples or any apple of your choice
2 Tbsp butter
1/4 cup frozen apple juice concentrate
1/4 cup sugar
Cinnamon

Partially peel apples; core and slice thick. On medium high heat, melt butter in skillet and add apples. Cook for 3-4 minutes, and then add frozen apple juice, sugar and cinnamon. Cook another 3-4 minutes to reduce liquids. That's it. Pour into serving dish and cover. Apples will continue to become more tender over the next few minutes. Serves 4.


I grew up with country cooking, and most of it happened in an iron skillet. My dad still makes the best cheesy eggs to this day. His technique makes them so fluffy and delicious!!

Cheesy Eggs

1 Tbsp butter

1/2 cup shredded sharp cheddar

3 Tbsp heavy cream or half and half

10 extra large eggs (whipped together with fork)

Melt butter in skillet on medium high heat, and add cheddar and cream. Stir quickly just long enough for the cheese to melt and begin to bubble. Add eggs and reduce heat if necessary to cook slowly until eggs reach doneness you desire. Serves 4.











I used shortcuts for the rest so I could actually have time to put it all together and sit down and enjoy my family. I cooked my bacon in the oven and used a boxed pumpkin pancake mix. I added a couple of extra touches to dress up the pancakes. I found some pumpkin spiced pancake syrup on a recent trip to Colonial Williamsburg. We topped our pancakes with that yumminess and some chopped sugared nuts.

My friend, Kim, made these for me years ago and was sweet enough to include the recipe. This makes the best gifts for just about anyone who likes nuts. I have passed it along many times as well and wanted to share.

Sugared Nuts

16 oz pecans

1 egg white

1 tsp cold water

1/2 cup sugar

1/2 teas cinnamon

1/4 teas salt

Beat egg white and water until frothy. Add pecans and mix well until coated. Combine sugar, cinnamon and salt and pour over nut mixture. Mix well. Spread onto greased cookie sheet and bake at 250 degrees for one hour, stirring every 15 min. Let cool, and enjoy. Bag a few up and give to your Thanksgiving guests or hosts!!

Bites of History

• Cast iron became popular in the United States back in the 18th century. 
• The original pots were designed with three legs to go over an open fire before stove tops came into play.
• Cast iron was of such great value that Mary Ball Washington, George Washington's mother, received iron cookware in her mother's will and then bequeathed hers to her granddaughter.