APPLE CRISP

APPLE CRISP

For the crumb topping

1. 1/2 cup flour
2. 1/2 cup old fashioned oats
3. 1/2 cup brown sugar
4. 1/2 tsp baking powder
5. 1/4 tsp ground cinnamon
6. dash of salt
7. 1/3 cup unsalted butter, diced into small chunks

For the Apple filling

1. 3-4 large Granny Smith apples, peeled and sliced thin
2. 3 Tbsp butter, melted
3. 2 Tbsp flour
4. 1 Tbsp lemon juice
5. 3 Tbsp milk
6. 1/2 tsp vanilla extract
7. 1/4 cup brown sugar
8. 1/2 tsp ground cinnamon
9. dash of salt

Instructions

1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a fork or pastry blender until it resembles small crumbs. Refrigerate while you prepare the apple filling.

For the Apple Filling

1. In a small bowl, combine melted butter and flour until well blended. Add lemon juice, milk and vanilla and stir well. Stir in brown sugar, cinnamon, and salt. Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8x8-inch baking dish and spread into an even layer. Sprinkle crumb topping evenly over the apples. Bake for 30-35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.

 

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Pumpkin Cake

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• 4 eggs
• 1 cup canola oil
• 2 cups sugar
• 1 – 15oz can of pumpkin
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon ginger
• ½ teaspoon cloves
• ½ teaspoon nutmeg
• Pumpkin Cream Filling
• 1 – 8 ounce package cream cheese
• 1/3 cup canned pumpkin
• ¼ cup sugar
• ½ teaspoon cinnamon
• Pumpkin Spice Caramel
• Pumpkin Spice Caramel Sauce recipe
• 1 cup pecans, chopped

Directions

Pre-heat oven to 350 degrees. Grease two 9-inch round cake pans, with cooking spray and lightly dust with some flour, then set aside.

Mix eggs, oil, sugar and pumpkin in a large bowl. Sift remaining ingredients and add to the pumpkin mixture. Mix well and pour into greased jelly roll pan. Bake for 20-25 minutes. Remove from oven, and set on cooling racks until completely cooled. (I sometimes will stick mine in the fridge to speed up the process, and I like it cold too!)

Prepare filling while cakes are cooling.

In a mixing bowl beat together cream cheese, pumpkin, sugar, and cinnamon until well combined and thick.

Place one cake layer on a serving plate, I like to use a cake stand. Evenly spread the filling on top of the bottom layer, then add the second cake on top, set in the fridge while you prepare the caramel sauce to allow filling to set.

Make Pumpkin Spice Caramel Sauce

Allow sauce to cool and thicken 10 minutes before you drizzle it on the cake.

Once it has slightly cool pour over cake and allow it to run down the sides. Pour from the center out, and then top with the chopped pecans.

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Rolo-Milo Muffin

 

…. o soete sondes… .!!

1½ koppies milo poeier
1 pakkie rolo sjokolade lekkers
1 ½ koppie bruismeel
1 ½ koppie volroom melk
5 el botter – gesmelt
1 groot eier geklits
½ koppie melk (gewone) sjokolade gebreek
½ koppie wit sjokolade, gebreek

Voorverhit oond 200°C

Sif koekmeel , gooi wit en bruin sjokolade stukkies by.
Smelte botter, ggoi melk en milo, meng tot net gemeng, en gooi by die bruismeel en wit sjokolade, sit geklitste eier by roer goed deur. berei muffin pan met “spray & cook” , sit muffin linners in.
Skep eetlepels vol beslag in muffin pan, sit rolo in die middle van die rou deegbeslag,
Bak 20 min tot mooi bruin, toets met pen.
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