![]() Gradually add to the flour mixture, tossing with a fork until dough forms a ball.Ĥ. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. If you love the recipes on the blog you will love the ones in the book! Want More Apple Recipes?ġ. In a large bowl, combine flour and salt cut in butter until mixture resembles coarse crumbs.Ģ. I also used a good amount of glaze because I love glaze.īut you can half the amount of glaze if needed.Īnd as always it’s a great day to order my cookbook. ![]() You don’t have to but I did for a little bit of extra flavor. I definitely like my Cinnamon Toast Crunch Apple Slice version better than the original. I mean I’m already using cinnamon in the pie, why not use a cinnamon cereal? Like I said above traditional Apple Slice has crushed cornflakes.īut since I rarely do traditional and it made more sense to me I used Cinnamon Toast Crunch. That and I only had 5 apples and the average apple slice takes about 10. That is when I realized that I could just make a smaller version of it so that I don’t eat a whole sheet pan of it. Since it is so large, I put off making it until now. It’s also GIANT and you see it mostly at potlucks when baking for a crowd. The other difference is that it usually has crushed Cornflake cereal in it as well. It’s called different things different places.īut its apple pie that is made in a sheet pan instead of a pie pan. The way that I love to eat it most is in the form of Apple Slice. It’s also one of the few desserts that I really can’t stop eating. But uses Cinnamon Toast Crunch instead of Corn Flakes.Īpple pie is one of my ultimate comfort foods. Pipe or dollop whipped cream around the top edge and top each dollop with a few pieces of cereal.Jump to Recipe This Cinnamon Toast Crunch Apple Slice is my version of the midwest staple of Apple Slice. Refrigerate until completely set, at least 4 hours and up to overnight. (The batter will spread as you add alternating scoops, they will widen, forming concentric circles.) Repeat with the remaining batter, alternating between flavors and using the 1/4-cup measure for the cinnamon and the 1/2-cup measure for the vanilla, until all the batter is gone. Fill a 1/2-cup measure with vanilla batter and pour into the middle of the cinnamon batter. Scoop out about a quarter of the batter into another medium bowl and stir in the cinnamon-butter mixture.įill a 1/4-cup measure with cinnamon batter and pour into the center of the crust. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Continue to beat on low until completely incorporated, about 2 minutes. ![]() Scrape down the sides of the bowl and add the cereal milk. Whisk together the cinnamon, remaining 4 tablespoons melted butter and remaining 10 tablespoons brown sugar in a small bowl to combine set aside.īeat the cream cheese, confectioners' sugar, sour cream, vanilla, salt and lemon juice in a large bowl with an electric mixer on medium-high speed until completely smooth, about 2 minutes. Meanwhile, combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Cool to room temperature, about 30 minutes. Bake until lightly toasted, 12 to 15 minutes. Pack into a 9-inch springform baking pan, pressing it about 1/2 inch up the sides. Add 1/2 cup of the melted butter and 2 tablespoons of the brown sugar to the bag and shake until the cereal is coated. Discard the soaked cereal.Ĭrush the remaining 7 cups cereal in a resealable plastic bag with a rolling pin. ![]() Put the milk and 1 cup of the cereal in a medium bowl and let stand until the milk tastes like the cereal, about 30 minutes. ![]()
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