5 posts tagged “dessert”
Pronounced clah-foo-tee.
I loved it! Too much, I'm afraid. I find that the high egg and dairy ratio in this dessert bothers my digestion. I may have to turn vegan!
The other members of my family didn't care much for the texture of it, so I most likely will retire this recipe. I'm glad I tried it, though. It was fun to make.
I would use fresh cherries next time instead of frozen, to keep the batter from turning so red from the juice. I'd eat way too much of it if I could handle the eggs and dairy, so it's a good thing that I can't eat it.
Ah yeah...I can have these crocheted yummies, even though I can't eat chocolate!
These are going to my ultra-patient craft-swap partner Patchy...for her little girl.
I winged the pattern, but you can find a similar free pattern at the Coats website.
This is my first lattice-topped apple pie...and boy can you tell it! Well...it looks all rustic, so it won't be as hard to cut into. It actually is semi-homemade because I didn't start with any 'from scratch' ingredients. My sister's new chef friend had better stop reading here. Ha-ha!
Yes...it's just a package of pre-rolled pie crust and Country Crock Cinnamon Apples and a secret ingredient. Ooooo...mysterious, isn't it? Well, I don't think I'll reveal it until after I've tasted to see how it turned out. However, I will tell you the shortcut that I used for the top crust. Instead of un-rolling the second store-bought crust, I just cut 1/2 inch sections, jelly-roll style, with a sharp knife and unrolled each section with which to weave the lattice top.
Oh...and if you don't add the secret ingredient, you'll want to use an 8 in. pie pan instead of the 9 in. or, get two tubs of the apple filling, because it's not enough to fill the pie with just one. (The reason I needed a secret ingredient in the first place.) And...in my opinion, the Country Crock apples taste much nicer than the usual canned apple pie filling. (No...I have no affiliation with Country Crock.)
Brush on a quick egg-wash for the pretty-shiny top and follow the baking directions on the pie crust box and you're done! Easy-peasy.
So, for a quick dessert that took all of 8 minutes to prepare and shove into the oven, it's pretty good, I'd say.
I'll post an update on the taste of the secret ingredient later!
RM
UPDATE:
Thanks for the comments! Unfortunately, like many things made not prepared from scratch start to finish, this pie looks better than it tastes. It's not that bad really, but I found that it was more dense in texture than a fresh apple pie and the bottom crust more gummy than I like, probably due to the extra sauce that is in the Country Crock's Cinnamon Apples.
The secret ingredient was a push. Since I didn't have enough filling to reach the top of the pie, I added some Cinnamon Toast Crunch cereal to the apples before pouring it in. Probably half a cup or so. I thought the cereal would add little punches of cinnamon flavor but it really didn't do much other than do it's job as a filler, since the apple mixture already had a very intense cinnamon/sugar flavor. So...if you find yourself short of (freshly cooked) apples in a pie, pour in some Cinnamon Toast Crunch and it will be fine to stretch your filling's volume. No harm, no foul.
Later!
RM
Just kidding! No wrath here...exept maybe that these will not last very long around my house. Ha-ha.
I've had a thing for crepes lately. You know the whole Birthday Blintzes craving thing from last week? Well, it's still there...so I made some of my own crepes. Now I just have to buy some ricotta, cottage cheese and sour cream to go with them.
My husband and daughter loved them, too! (I made 18 of them before dinner yesterday...and I only have eight left!)
Well, this is a pretty sorry Halloween cake, but I really just made it because my daughter was begging to help me bake and she would not quit bugging me to eat it, or I would have made a better spider and web.
It's not large...just a two layer six inch diameter cake made from left-over batter after baking her Cinderella cake. I baked the small cake and froze it, so all I had to do was pull it out of the freezer and frost it. My daughter helped me make some caramel-fudge frosting from a random web recipe where you microwave Eagle Brand Sweetened Condensed Milk and Semi-sweet chocolate squares. (And a pinch of salt with vanilla extract added at the last.) It's really yummy!
