Morning Glory : Dutch Apple Pancake, Corn Bread Stuffing

DEAR SOS: The Dutch apple pancake at the Beverly Hills Hotel is outstanding. Can you persuade the people at the hotel to provide a recipe?

--KAREN

DEAR KAREN: The hotel is closed for a couple of years for renovations, but here’s the simple, yet glamorous recipe from our files. It should brighten any breakfast.

BEVERLY HILLS HOTEL DUTCH APPLE PANCAKE

2 cups milk

1 cup flour

6 eggs

1/4 cup plus 3 tablespoons granulated sugar

1/8 teaspoon almond extract

4 medium apples, cut into thin wedges

1 to 2 tablespoons cinnamon

2 tablespoons powdered sugar

Combine milk, flour, eggs, 3 tablespoons granulated sugar and almond extract in bowl. Mix to blend well. Pour into hot, well-greased 10-inch skillet, tilting pan so that batter forms collar around sides of pan. Arrange apple wedges in layer over batter. Combine remaining 1/4 cup granulated sugar and cinnamon and sprinkle evenly over apples.

Bake at 350 to 375 degrees until browned and batter is set, about 15 minutes. Sprinkle with powdered sugar. Serve with jams and preserves, if desired. Makes 6 servings.

Each serving contains about:

295 calories; 104 mg sodium; 219 mg cholesterol; 7 grams fat; 47 grams carbohydrates; 12 grams protein; 0.40 gram fiber.

DEAR SOS: I’d really appreciate a recipe for stove-top stuffing like the one you find commercially. I prefer one made with corn bread and sausage, if possible.

--VIRGINIA

DEAR VIRGINIA: Here’s one you might try.

CALIFORNIA CORN BREAD STOVE-TOP STUFFING

1 cup sausage meat

2 tablespoons butter

1 cup chopped onions

1 1/2 cups chopped celery

1 teaspoon poultry seasoning

1/2 teaspoon sage

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup broth or water

8 cups crumbled corn bread

Saute sausage meat in medium skillet until crumbly and brown. Pour off all but 1/4 cup drippings. Add butter and heat until butter melts. Add onion and celery and saute until tender. Add poultry seasoning, sage, nutmeg, salt and broth.

Bring to boil, stirring well. Add corn bread, stir, cover and cook over low heat 30 minutes, adding more broth, if necessary, for desired consistency. Makes 5 cups stuffing.

Each cup of stuffing contains about:

290 calories; 772 mg sodium; 79 mg cholesterol; 15 grams fat; 30 grams carbohydrates; 9 grams protein; 0.67 gram fiber.

DEAR SOS: Do you have a homemade biscuit mix that resembles Bisquick?

--KELLY

DEAR KELLY: Yes, we do, and we’ve printed the recipe often throughout the years.

HOMEMADE BISCUIT MIX

8 cups sifted flour

1/4 cup baking powder

4 teaspoons salt

1 cup shortening

Sift together flour, baking powder and salt in bowl. Cut in shortening until mixture resembles coarse cornmeal. Cover tightly and store in refrigerator. Makes about 9 cups mix.

Note: To make biscuits, measure out 2 cups mix and add 2/3 to 3/4 cup milk. Stir dough until ball forms. Roll or pat out to 1/4 to 1/2 inch thick. Cut biscuits and place on baking sheet. Bake at 450 degrees 10 to 12 minutes. Makes 7 to 10 rolled biscuits, or about 10 dropped biscuits.

Each biscuit, with milk added, contains about:

122 calories; 332 mg sodium; 1 mg cholesterol; 5 grams fat; 17 grams carbohydrates; 3 grams protein; 0.06 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.