How To make Judy's Apple Slab Cake
3 Cups flour
2 Tablespoons flour
1/2 Teaspoon salt
3 Tablespoons sugar
1 1/2 Cups sugar
(up to 2)
1 Teaspoon baking powder
1 Cup solid vegetable shortening
2 egg yolks
8 Tablespoons water
6 Teaspoons warm water
14 Medium tart apples :
pared, and sliced
-- , (up to 16) 1/2 Teaspoon ground cinnamon
2 Tablespoons butter
1 Teaspoon butter
2 Tablespoons lemon juice
2 Cups powdered sugar
To make crust: Combine 3 cups flour, salt, 3 tablespoons sugar and baking powder in bowl. Cut in shortening using pastry blender or two knives.
In separate bowl, mix egg yolks and 8 tablespoons water. Add to flour mixture. Mix well until dough forms a ball. Separate into 2 balls. Roll one ball to cover width and length of jellyroll pan. Press onto bottom and up sides of lightly greased pan.
To make apple filling: Arrange apple slices over crust. Combine remaining 2 tablespoons flour, remaining 1 1/2 to 2 cups sugar and the cinnamon. Sprinkle this mixture over apples. Dot with 2 tablespoons butter and sprinkle with lemon juice.
Preheat oven to 350 degrees.
Roll out second ball of dough to make top crust. Place over fruit and pinch edges to seal. Bake 1 hour or until crust is light golden brown.
When pie is done, remove from oven and cool completely on wire rack.
Make glaze by blending powdered sugar with remaining 1 teaspoon butter. Slowly add remaining 6 teaspoons warm water and mix until smooth. Top cooled pie with glaze. Makes 15 to 20 servings.
Joan E. Bergner, Wauwatosa, Wisconsin, sent this recipe for apple cake as requested by Dorothy Mankiewicz, Milwaukee.
She wrote: "Enclosed is an old family recipe for Apple Slab Cake of my grandmother's, given to me by my aunt. Dorothy Mankiewicz said her mother's cake was filled with applesauce and that might have been so, but the apples in my recipe cook down to an applesauce consistency, so I think this one is comparable to hers.
"This is a large cake and takes some time to prepare, but well worth the time and effort. It is enjoyed in our family by three generations."
Although this dessert is called a cake, the consistency is more similar to that of a pie.
Published in the Milwaukee Journal Sentinel 10/22/97.
How To make Judy's Apple Slab Cake's Videos
Apple Crumb Slab Pie ~ Deep Dish Pie Recipe ~ Thanksgiving Survival Guide ~ Noreen's Kitchen
Here is a delicious recipe for a deep dish, apple crumb slab pie! A pie made in a cake pan or casserole that is filled with tons of apples and topped with crunchy, buttery streusel topping This makes the equivalent of two regular round pies. This is a more rustic approach to pie making and I love it. This pie will serve 16 and I promise, every crumb will disappear! This pie will be perfect for your Thanksgiving or Christmas table and your guests are going to love it!
I have baked my pie in the Rada Cutlery Stoneware Baker and I cannot tell you how great this it. I have never been a huge fan of these unglazed stoneware pieces in the past, but this one is fabulous! I baked the pie in this and it came out clean to the point where the pan hardly looks used at all! No baked on goo, nothing stuck and everything baked very evenly.
I hope you give this deep dish apple crumb slab pie a try and I hope you love it!
Happy Eating and Happy Thanksgiving!
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Candy Apples Tanghulu Recipe [Gluten Free/ Dairy Free & Vegan Options]
Candy Apple Tang hulu (a traditional Chinese hard candy fruit snack). My recipe may look like the classic American candy apples but it’s not. With only 2 ingredients, apples are coated with a slight caramel flavored sweet layer - decorated with caramel peanut, white & dark chocolate, & cinnamon sugar. These are perfect & easy treats to make with your family this Halloween!
Candy Apple Tanghulu
[Gluten Free (GF)/ Dairy Free (DF) & Vegan Options]
(approx 8 - 10 mini apples OR 6 mini apples & 12 slices)
(Candy Apples)
1 1/2 cup (300g) granulated sugar
1/2 + 1/8 cup (150g) water
8 to 10 mini apples
(Optional Toppings)
1/4 cup + 1 tsp (3 oz; 84g) sweetened condense milk
1/2 cup (3 oz; 85g) chopped peanuts
1/3 cup (2 oz; 53g) dark chocolate flavored melting wafers
1/3 cup (2 oz; 53g) white vanilla flavored melting wafers
1/4 tsp cinnamon powder
3 Tbsp granulated sugar
Condense Milk Caramel Instructions:
1) Preheat oven to 425°F.
2) Transfer condense milk into a pan & cover with foil. Place this into a larger pan & add hot water about an inch high; creating a water bath.
3) Bake for 1 1/2 to 2 hours. Watch the water level in your water bath. Condense milk becomes a caramel brown color.
4) Remove from stove & water bath. Cool in room temperature & then chill in refrigerator (covered) till it slightly thickens (about 15 to 20 minutes). If it becomes too thick (unpipeable consistency), leave in room temperature to thaw OR microwave for a few seconds.
Candy Apple Instructions:
1) Wash the apples & dry with paper towel.
2) Insert a 6” inch bamboo stick into the top of each apple, pushing about halfway through. DO NOT place hand underneath apple. Set aside on a silpat lined half sheet tray.
3) For the apple slices, cut an apple into 6 slices (avoiding the core). With a 6”inch bamboo stick, insert a slice (starting at an end) pushing about halfway through. Set aside on a silpat lined half sheet tray.
4) In a medium pot over medium flame, combine 1 1/2 cups of granulated sugar & water. Gently stir to combine. DO NOT STIR anymore while sugar is boiling as this will crystallize the sugar mixture.
Following are 2 methods:
-1st Method (without Candy Thermometer): After 15 to 20 minutes, candy mixture should be bubbling on the surface. Color will begin to turn light caramel. Dip a pair of chopsticks into the mixture & then into a bowl of cold water. The mixture will solidify quickly. Immediately remove from heat & place onto a pot-holder.
-2nd Method (with Candy Thermometer): Insert candy thermometer & continue to boil until temperature reaches between 300°F to 310°F (15 to 20 minutes). Color will begin to turn light caramel. Immediately remove from heat & place onto a pot-holder.
5) Sugar coating will be extremely HOT!! Work quickly & carefully. Tilt pan & coat apples into the candy mixture about 3/4, leaving the top portion uncovered. Transfer to the silpat lined baking sheet.
Tip: If the sugar mixture begins to thicken, return to stove top for a few minutes. Do not stir (as this will crystalize sugar).
Tip: For the caramel peanut covered apples: After sugar coating the apples, immediately dip the base with peanuts & transfer to the silpat lined baking sheet.
6) For the apple slices, coat them completely. Transfer to the silpat lined baking sheet.
7) Allow the apples to cool completely before serving. Enjoy!
CAUTION: Due to the hard candy shell, Whole candy apples are best eaten after sliced. Please use your own discretion when biting into the whole candy apple.
Tip: Whole Candy apples are best eaten same day. Extras can be refrigerated in an air tight container for about 3 days. Candy apple slices are best eaten same day as the slices tend to release juice.
Paper Cornet (or Paper Cone) Instructions:
1) Measure & cut out 2x 12”inch x 8”inch rectangle parchment paper.
2) Please watch video for visual instructions.
Topping Instructions:
1) Caramel & Peanuts:
Transfer slightly chilled sweetened condense milk caramel to a paper cornet. Fill 3/4 & fold the opening with crease side facing out. Trim small tip. Pipe caramel along the side of the apple & then dip into the chopped nuts. Best kept in refrig for caramel to set.
2) Dark chocolate & Vanilla flavor:
Melt wafers in a double boiler or microwave for a few seconds. Transfer to a piping cornet & fold the opening with crease side facing out. Trim small tip. Pipe swirls of chocolate or vanilla along the side of the apple. Allow to set in room temperature.
3) Cinnamon Sugar:
In a small bowl, combine 3Tbsp of granulated sugar & cinnamon powder. Sprinkle sides of the apple.
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Best European Desserts (Season 4, Episode 5)
This episode tours Europe in search of spectacular desserts. Milk Street Cook Erika Bruce teaches Christopher Kimball how to make German Apple Cake (Apfelkuchen) ( which has a rich crumb thanks to almond paste and an elegant design from sliced apples. With inspiration from Belgium, Milk Street Cook Lynn Clark makes light and crisp Belgian Spice Cookies ( also known as Speculoos. Then, Chris bakes a Danish Dream Cake ( with a buttery coconut-brown sugar topping that caramelizes under the broiler.
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Healthy Apple Pie
Another healthy guilt free recipe from the Swap that for This series.
Learn how to make a delicious apple pie with less saturated fat and more fibre than conventional apple pies.
Find more healthy recipes on
Addictive???? PINEAPPLE POUND CAKE w/ a Cream Cheese Glaze! Oh It's Bussin Bussin!!
OMG! This Pineapple Pound Cake is so good!! The light fruity pineapple flavor paired with the sweet cream cheese glaze it a wonderful pair. Make this cake for the upcoming holidays or just as a Sunday soul food treat. I think most pound cakes taste better the next day as the flavor really develops.
Ingredients:
3 sticks of unsalted butter, softened
3 cups sugar
5 eggs ,room temperature
3 cups cake flour
1 teaspoon baking powder
1 cup evaporated milk
1 can 20 oz crushed pineapple
2 teaspoon pineapple or orange extract
1 tablespoon vanilla extract
1 teaspoon salt
Cream cheese glaze:
4 oz cream cheese softened
2 cup powdered sugar
2 Tbsp crushed pineapple with juice
1 teaspoon pineapple or orange extract
1 teaspoon vanilla extract
2-3 tablespoons pineapple juice
Cooking time can vary from 60-75 minutes. Please check at the 60 minute mark with a toothpick. Adding the reduced juice is optional.
Christmas Special with my mom Judy
White Chocolate Reese Cup Fudge
Ingredients :
40 Reese’s Peanut Butter Cups
3 cups of white chocolate chips
1-14 oz can of sweetened condensed milk
Directions :
Line a 8 x 11 or 9 × 9 casserole dish with foil. Lightly spray it with cooking spray.
Arrange your Peanut Butter Cups on the bottom.
In a large sauce pan add your white chocolate chips & sweetened condensed milk and heat over medium low heat until all of the chocolate has melted.
Once everything is well combined immediately pour the chocolate/milk mixture over your peanut butter cups.
Chop the remaining 6 peanut butter cups into smaller pieces and spread evenly over the top of the mixture and press down slightly.
Let cool on the counter for a while and then cover with plastic and put in the fridge to cool completely.
Once it’s cooled in the fridge for a couple of hours you can cut into bite sized pieces.
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