Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Apple Butter Shortcakes

Texturally satisfying, this shortcake recipe is different in a number or ways, mainly the skillet cooked biscuit. The crisp, cheesy biscuit is so complimentary to the sweet apple 'sauce', I use them in strawberry shortcakes as well.


For 3 people


  • 3/4 cup(s) flour
  • 1 tablespoon(s) sugar
  • 1 teaspoon(s) baking soda
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) leftover mashed potato, unseasoned or buttered
  • 1/4 cup(s) shredded Cheddar cheese
  • 1 egg, beaten
  • 2 tablespoon(s) butter or margarine, melted and divided
  • Milk as needed
  • 2 tablespoon(s) oil
  • 2 apples
  • 3/4 cup(s) apple butter *
  • 3/4 cup(s) fat free(skim)evaporated milk

Apple Butter Shortcakes Directions

  1. In a large bowl, blend flour, sugar, baking soda and salt. Add mashed potato, cheese, egg and half the butter. Stir vigorously with a sturdy spoon until it comes together and leaves the side of the bowl. You may need to add a tablespoon of milk at a time in order for it to come together.
  2. Add oil to a large skillet and heat over medium flame. With a large spoon, scoop out dough into 2 tablespoon measures of dough and gently place in hot oil. Dip spoon into oil and flatten out mound of dough to 1/2-3/4-inch in thickness. Repeat with remainder of dough. Reduce heat to low, cover tightly and cook3-5 mintues per side, or until dark brown on both sides. You may find it useful to flatten out slightly when you flip it over.
  3. Meanwhile, peel, core and thinly wedge apples. Add remainder of butter to another large skillet over medium heat. Add and cook apples until just tender, tossing frequently. In a bowl, whisk apple butter and evaporated milk until smooth, add to apples. Stir to combine, reduce heat to low and simmer 3 minutes, or until heated through.
  4. To assemble, place 2 biscuits per serving plate and add a third of the apple mixture. Serve hot with whipped topping if desired.
  5. *Applesauce mixed with cinnamon and nutmeg works equally well here. If desired, Yank this recipe by using apple jelly in place of the apple butter, whisking smooth before adding milk.