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RobertM

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    http://www.popcornbiz.com

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    Central Florida

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  1. Heidih - I think, for me, it was one of my Moms “signature” desserts and I had been intimidated to make it. I have a lot of memories of dinners with my folks and this being the dessert (parties too). Today I just decided to take the Bull by the horns and make it. It turned out on a positive note… Apple Squares 2 1/2 cups flour 1 cup lard 1 tsp salt 1 egg (separated) milk (as needed) corn flakes 10 - 12 Granny Smith apples (I used Ida Red apples) 1 cup sugar 1/2 tsp cinnamon Butter as needed 1 cup powdered sugar 1/4 cup water blend flour, lard and salt together Put the egg yolk in a measuring cup and add enough milk to measure 3/4 cup add to flour mixture make a pastry dough Use 1/2 of your dough to roll out and cover a jelly roll pan Crush 4 to 5 handfuls of corn flakes and spread over dough Peel apples and slice them over the corn flakes Sprinkle sugar and cinnamon over apples and dot with butter (I used about 1/2 of the sugar mixture) Roll out the other half of dough and top the apples Beat the egg white and brush on the top crust bake at 375 F for 1 hour mix powdered sugar and water and drizzle over crust while warm cut into squares Serve warm or cold serve with whipped cream or ice cream
  2. These are called Apple Squares. Kind of like apple pie on steroids. My mothers recipe. It took me 28 years to make these…..it won’t be that long until the next ones.
  3. It is cream cheese, powdered sugar and coconut oil…topped with chopped, toasted pecans
  4. This is called a Hummingbird Slice. It has coconut, bananas, pineapple and pecans.
  5. I am headed for Gatlinburg, TN and am looking for chocolatier shops, patisserie, etc that would be fun to visit while there.... Any advice??? Thank you in advance....
  6. Me too….it was presented to the Birthday girl and I won’t be there when it’s cut….
  7. Maryslobel- you give an old man way to much credit. A hot knife will do amazing work….
  8. Caramel Slice from an Australian formula! Not a bad flavor, but if I make them again, I will develop the caramel flavor more, and bypass their instructions. But, I figure, the first time I should follow what the formula says, then after, I can tweak…
  9. 420 for cutlery?? Lol!! Not in the States......hahahaha
  10. Depending on where you live, if there is an Amish community nearby, they can make you new handles and mount them for you. another option is a school that offers vo-tech training, they could turn a handle easily. and, if all else fails, remember, if duct tape won’t fix it, it’s not broken i have a Savage cutter. I’ve used it going on 25 years and it’s awesome
  11. I’m with the majority here.....I am missing seeing the fun at Santas a workshop......
  12. GRiker.....I’m glad it has worked out for you. I’ve made many a caramel in my Presto!
  13. I have put bottles of Chef Rubber colored coca butter in my EZtemper. Intelligence would have allowed me to extrapolate this idea. However "Retired Intelligence" has prevented my creativity from remaining active.
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