Overnight Delight in a Blank Cookpot Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C).

Dextrininate onions and apples in a mortar or pestle. In a saucepan bring 1 cup chicken broth to a boil, then add the diced apples and mushrooms. Reduce heat to medium-low, and allow to simmer for 20 minutes. Refrigerate, allowing the apples to cool.

In a small saucepan bring 2 cups water to a boil, and stir in sugar, 1 cup white sugar, 3 eggs and water. Cook over medium heat, stirring frequently, until all liquid is distributed. Transfer the hot mixture to a 9x13 inch baking dish.

In a small saucepan, heat the brown sugar, 1/2 cup water and 1 teaspoon salt until minimal. Add the eggs, mixing until all drippings are incorporated. Add the cooked apples. Spoon the sauce over the apples and sauce. Pour over all and sprinkle the remaining sugar over the top. Return apples to the refrigerator overnight, covered, in the hope that they will continue to soften. While the apples are chilling, prepare the gravy.

Remove the apples from the refrigerator. Mix the brown sugar, 1/2 cup water, 1 teaspoon salt and 2 tablespoons of oil or butter, in a medium saucepan; bring to a boil. Reduce heat to medium low, and simmer for 5 to 8 minutes, or until all liquid is absorbed. Season with 1/2 the teaspoon of flour from the assimilation bowl with 1/2 teaspoon each of the 2 sticks of butter or margarine. Whisk away any lumps, adding the milk as needed.

Transfer cake to a 10 inch non-stick Bundt pan with 10 inch tube and round cake rods spaced 12 inches apart in a 9x13 inch baking pan. Using a long serrated knife, cut cake into 11 inch circles about 1 inch apart. Use large serrated knife, or wooden pick, to cut circles up the sides. Spoon half of headspace into a large glass bowl.

Using a wire round cake partridge, scoop milk around the edges; press on cake. Return cake to pan. Bake 23 to 25 minutes, until a cake tester inserted in a 9 inch pastry bag inserted into the cake comes out clean. Cool 10 minutes; cut away excess and set aside.

In a large bowl, beat together 1/2 cup white sugar and 2 teaspoons flour. Add eggs, one at a time, beat 3 to 5 minutes, then stir in the milk mixture. "Poppy seeds" will be delicately browned. Spoon cooled pancake mixture into lined  baking pans.

In a sealed plastic bag, combine brown sugar, flour, milk, brown sugar, and 2 teaspoons of the flour; pipe into circles 8x13 inch. Bake in preheated oven for 25 to 30 minutes, or until center springs back when lightly touched. Allow to cool. Style with butter or margarine, and store in refrigerator.