The Varsity Girls’ Basketball team suffered its first loss of the year this afternoon in a disappointing effort against Tilton. Both teams struggled to score in the beginning, but Cushing was still well in the game, only down by three midway through the first half. Unfortunately Tilton was able to pull away, slowly and steadily, from that point forward. Ali Lorden hit a three to keep the score reasonably close, but Tilton responded with a 6-0 run to end the half, to go up by 13. Luciana Fionda and Meg Barry were the offensive attack in the second half, combining for all of Cushing’s nine points (including a three from Meg that just beat the final horn!). Meg was the leading scorer on the afternoon with seven points. Luciana finished with four points, followed by Akwar and Ali (each with three), and D’Ana Rolle rounded out the scoring with a pair of freethrows.
Current Record: 6-1; the team looks to regroup this Friday, making another trip up north to take on New Hampton.
Saturday, January 16, 2010
Friday, January 1, 2010
German Baked Apple Pancake
Ingredients:
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
pinch salt
powdered sugar, for serving
maple syrup, for serving
Directions:
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen! Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired. Melt 1/2 cup brown sugar and 1 tbsp butter to reate glaze and glaze top of pancake,
Yield: One super-large pancake, serving 4
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
pinch salt
powdered sugar, for serving
maple syrup, for serving
Directions:
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.
Preheat the oven to 450°F.
In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes. Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen! Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired. Melt 1/2 cup brown sugar and 1 tbsp butter to reate glaze and glaze top of pancake,
Yield: One super-large pancake, serving 4