Catagory:
Deserts
Ingredients:
CRUST:
1 1/4 Cup Flour
1 1/2 Tsp Sugar
8 TBLS Butter
1/2 Tsp Salt
4 Tsp Sour Cream
4 TBLS Water
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FILLING:
2 1/2 LBS Gala Apples
1/2 Cup Sugar
1 Tsp Cinnamon
1 Tsp Vanilla
1/2 Tsp Salt
1/2 Cup melted Vanilla Ice Cream__________________________
TOPPING:
1 Cup Flour
1/2 Cup Light Brown Sugar
1/2 Tsp Salt
6 TBLS Butter
Instructions:
Dutch Apple Crum Instructions
To prepare the crust,
In a small food processor add the Flour, Sugar,
and salt and pulse.
Slice the butter into 1/4 inch cubes and place in the
freezer for 10 mins just to stiffen them up.
Add the butter un frozen but stiff to the
processor and pulse untill the butter cubes
are down to about 1/8 inch.
Add the Sour Cream and Water and mix to a dough.
Make a thick patty size ball and put it into a zip lock
and put it in the refridge. You can keep it there for 2
days if you want. But you won't.
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Now make the filling..
Slice and peel, and core 6 Apples and place in a big
bowl.
Add the Sugar, Cinnimon, Vinilla, and Salt.
Stir well.
Add the melted Vinnilla Ice Cream and stir well.
Let sit at room temp for 1 to 1 1/2 hrs.
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Topping
While the filling is sitting you can make the topping.
In a bowl add Flour, Light broun Sugar, and Salt.
Stir.
Now add 6 Table spoons of Melted butter and
stir until you have nice little crumbles.
Place in the refridge to stiffin a little.
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ASSEMBLY;
Roll out the soffened dough in a 12 inch circle.
Place in pan and tuck the extra dough under
so it fits the pan nicely. Now make pinches
around the edges like a pie should have.
Chill about 1/2 hour.
Now take it out and add the filling. Make it nice
and even and add the extra liquid from the bowl
to the pie. It will need it.
Add the topping and place the pie on a cookie
sheet in a PREHEATED 350 oven for 1 hour and
5 to 10 minutes.
NOW THE HARD PART. Take it out and let it cool down
for 2 hours. Resist the urge to try it. It must rest so the
flavors blend in. The best is to after it's cool, cover
and place in the fridge over night.
Catagory:
Deserts
Ingredients:
1 package yellow cake mix (18 1/4 oz)
1 1/2 cups cold milk
1 package instant vanilla pudding mix (3.4 oz)
2 ounces unsweetened chocolate
2 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 -3 tablespoons hot water
Instructions:
Prepare cake batter according to package directions.
If desired, adjust the cake mix instructions by adding one additional egg,
double the oil amount, but use melted butter instead of oil, and use milk in place of the water.
Divide batter between two greased and floured 9-inch round baking pans.
Bake at 350 for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
May take longer to bake than box instructions. Let cool.
Whisk or beat the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Cover and refrigerate.
In a microwave or saucepan, melt chocolate and butter over medium-low heat; stir until smooth.
Stir in powdered sugar, vanilla and enough water to achieve a thick glaze; set aside.
To assemble, place one cake layer on a serving plate; spread with pudding.
Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down the sides of cake.
Refrigerate until serving.