How To make Tante Nancy's Apple Crumb Cake
2 - 2-1/2 pounds tart apples
(about 6-7 large), peeled, Cored, and sliced 1/3 c Water
1/4 c Sugar
2 c Unbleached white flour
3/4 c Sugar
1 1/2 ts Baking powder
1/2 c Margarine
1 Egg yolk
2 ts Margarine
Preheat oven to 375 F. Grease a 9 x 9-inch springform pan with margarine. In a large pot, cook apple slices with water and 1/4 cup sugar until apples are tender but not mushy. Drain and reserve. In a small bowl, mix flour, 3/4 cup sugar and baking powder. With a pastry blender, cut in 1/2 cup
margarine. Cut in egg yolk. Reserve 1 cup of flour mixture for the topping. Press remainder into bottom and sides of pan. Spoon drained apples into pan. Cover with reserved topping and dot with 2 Tsp margarine. Bake for about 1 hour or until crust is golden brown. -----
How To make Tante Nancy's Apple Crumb Cake's Videos
Homemade Apple Pie???? ????
Hey Guy’s! Welcome back to my channel!
It’s Apple Season here in the Upstate and boy have I got a treat for you.
I made a Homemade Apple Pie that was out of this world. Nothing says Fall better than going to an apple farm and picking some fresh delicious apples.
I plan on making several videos featuring apples during this season so get ready.
Todays recipe comes from Pinterest but I tweeked it because I used more apples.
Pie Crust: Double Batch
3 Cups All Purpose Flour
1 Cup Crisco Shortening, chilled
1 Teaspoon Salt
2/3 Cup Ice Water
Sift flour and salt into a large bowl. Add shortening to flour and cut it into the flour until well combined and fine. Add the ice water and mix together until you form a stiff mound if dough.
Place on a lightly flowered surfaces and divide into two parts.
Roll the first half out and line it into a 9 X 13 inch glass baking dish.
Roll out the other half of the pie crust and roll it up on the rolling pin until you are ready to use it.
Apple Pie:
12 Apples, use whatever kind you like
wash, peel, core and slice
1 Cup White Sugar
1 Cup Brown Sugar
8 Tablespoons Self Rising Flour
1/2 Stick Butter
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Cinnamon
1 Tablespoons Nutmeg
2 Teaspoons Vanilla Extract
1 Whole Egg
In a large bowl add the apple slices and lemon juice and toss to coat the apple slices with the lemon juice.
Next add all if the next ingredients except for the egg. Once everything is mixed together pour the pie filling into the baking dish. Slice the butter and place it on top of the apples. Next cover the pie with the remaining pie crust. Seal the edges and make your desired design at the edges of the crust. Cut slits in the top of the crust so that the juices won’t come out of the sides of the pie.
Crack the egg in a bowl and beat it with a fork.
Using a pastry brush, brush the raw egg all over your pie crust. This will give it a shiny look after it’s done. Dust the top of the pie with white sugar.
Place on a cookie sheet and bake it at 400F for 1 hour and 25 minutes.
Let cool or enjoy warm with a scoop of vanilla ice cream! Enjoy ????
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Classic Quiche Lorraine | Retro recipe :)
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Hi everyone! :) Tonight for tea I made this classic quiche Lorraine! Very popular in the 70’s and 80’s but it’s kind of fell out of fashion how…but still loved by so many people. Very simple ingredients but surprisingly tasty with fantastic textures…it just works! Have a go and hope you enjoy,
-Cheryl x
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Serves 6-7 people (I used a 23 x 2.5cm loose bottomed tin)
* 375g (around 13 oz) shortcrust pastry
* 250g (around 9 oz) bacon lardons (I used smoked)
* 200g (around 7 oz) gruyère cheese
* 200ml (around 7 oz) crème fraîche
* 200ml (around 7 oz) double cream
* 5 Medium eggs - 4 for the filling and 1 for sealing the pastry
* A good pinch of ground nutmeg, salt & pepper
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Cinnamon Sour Cream Cake Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
Julie shows us the recipe for her Aunt Eileen's Cinnamon Sour Cream Cake. A perfect snack cake recipe that is mixed in one bowl, and takes very little time to prepare.
Ingredients:
90 mL (6 Tbsp) butter
250 mL (1 cup) sugar
2 eggs
325 mL (1 ⅓ cup) All-Purpose Flour
7 mL (1 ½ tsp) baking powder
5 mL (1 tsp) each, baking soda & cinnamon
250 mL (1 cup) sour cream
250 mL (1 cup) chocolate chips
Method:
Pre-heat oven to 350ºF
Grease and flour a 9x13 cake pan
Combine and cream together butter, sugar, and eggs (reserve 1 Tbsp of sugar for sprinkling later)
Combine dry ingredients
Combine dry ingredients with the butter mixture in 3 or 4 additions, mixing well each time.
Fold in the sour cream
Pour batter into prepared cake pan and top with chocolate chips and sprinkle on reserved sugar.
Bake at 350ºF for about 30 minutes - or until cake tester comes out clean.
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Cuppa Cuppa Peach--and-Berry Cobbler
When you've got peaches, plums, nectarines, and berries in the house and a hankering for a wonderful-but-easy-peasey dessert, there is one answer only: The Cuppa-Cuppa Cobbler! Fruity like granny's best pie, it's easier to make than cookies or muffins -- no creaming of butter and sugar, no measuring out teaspoons of baking powder, no mixer required! I use a fork and a few pantry ingredients to stir up a classic home-baked finale to your plain or fancy meal. Here's the recipe:
Cuppa-Cuppa Cobbler with Fresh Fruit
1 cup self-rising flour* (see note)
1 cup milk
1 cup granulated sugar
1 stick butter (1/2 cup/four ounces)
About 2 1/2 cups chopped fresh peaches or nectarines or berries
Heat oven to 350 degrees F and get your fruit ready. Put the butter in a 9-inch square baking pan, and place it in the oven to melt (about 5 minutes). Meanwhile, combine the self-rising flour, milk, and sugar in a medium bowl. Use a fork or a whisk to mix everything together into a smooth batter. Pour the batter into the pan of melted butter and do not stir! Let everything settle and spread out, no worries! Scatter your fruit all over the top of the batter. Bake at 350 degrees for 35 to 45 minutes, or until the batter rises to make a handsome golden-brown cake. It may cover the fruit -- that's fine too! When the cake is done, remove and serve warm or at room temperature. (Ice cream or whipped cream? Excellent additions if you like).
Notes:
* If you don't have self-rising flour, make it! Combine 1 cup all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt in a medium bowl. Stir with a fork to mix well, and continue with recipe as directed above.
* You can use any combination of juicy ripe fruit here: Peach chunks + blackberries + nectarine slices --- one kind or a mix!
Toffee Apple Crumble | Easy Scottish Recipe
Hello folks!
Today I made this wonderful apple crumble! Apple crumble always goes down really well in this house, but combined with the toffee sauce…it’s just a whole other level of delicious! :) Very easy to make and such a simple combination of ingredients! A true classic.
Everything I used will be listed below,
-Cheryl x
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Toffee Sauce-
Butter: 60g (2 oz)
Golden syrup: 125g (1/2 cup) - Use corn syrup if you don’t have golden syrup
Soft brown sugar: 125g (1/2 cup)
Vanilla extract: 1 Teaspoon
Double cream: 100ml (1/2 cup) - Use heavy cream if you don’t have double cream
Apples-
6 Standard size eating apples - I used Granny Smith
Butter: 25g (2 Tablespoons)
Crumble-
Self raising flour: 175g (6oz)
Butter: 75g (2.6oz)
Soft brown sugar: 75g (3/8 cup)
Flaked Almonds: 50g (1/2 cup) - Use ground almonds if you don’t have flaked almonds
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My ‘merch’ store where you can buy a mug or something :)