This apple crumb slab pie is utterly delicious, with tender spiced apples and a buttery streusel topping that’ll make even your crankiest guest happy.
The crumble adds flavor, but its main job here is to back up the apple filling with a little crunch, and it does it well. It’s a combination that I genuinely prefer to a thick slice of classic apple pie and I just love that this pie is equally at home served at a holiday feast or a casual affair.
Apples are not native to North America. They originated in Kazakhstan, in central Asia east of the Caspian Sea. Alma Ata, capital of Kazakhstan, until 1997, means “full of apples.” By 1500 BC apple seeds had been carried throughout Europe. The Greeks, Etruscans, and Romans cultivated apples.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a 12×17-inch rectangle.
Place crust into a 10×15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan.
In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
In a medium bowl, mix together the crumb topping. Stir together the flour, sugar, and oats, and add butter, cutting in with a pastry blender or two knives until crumbly. Sprinkle topping over apples.
Bake until crust and streusel are golden brown, 35-38 minutes. Let cool on wire rack 30 minutes before serving. Enjoy!
The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar, or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron.
Cool Whip was created in 1966 by food scientist William A.Mitchell. The key advantage of his invention was that the product could be distributed frozen. Cool Whip is manufactured in Avon, New York, for the American and Canadian markets.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick.
Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
Notes
Next time I make these I won’t roll the cookie in the powdered sugar before baking. I think it will be easier to dust the cookies after baking and has cooled a bit. Will let you know.
Frugal cooks in 11th and 12th century England, where it originated, could only afford to soak the bread in hot water before squeezing it dry and then adding a mix of whatever sugar and spices they had on hand.
Banana bread is thought to have originated in the United States in the early 1900s. What is this? One theory is that it was created by enterprising housewives who were looking for ways to use up overripe bananas before they went bad.
Another theory suggests that it was created by companies that were looking for ways to promote the sale of their newly developed baking powder.
Whatever its origins, there’s no denying that it is a delicious part of American culinary history.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Sweet rolls have been produced since ancient times. However, the arrival of cinnamon spice to Europe resulted in the creation of this unique sweet treat. The cinnamon rolls we know today are thought to have originated in Sweden. There, they are called kanelbulle and are celebrated on October 4th as a national holiday. In the US, their popularity began in the southern states and later expanded through the whole nation.
brush an 9 inch square pan with 2 tbsp of melted butter
In a large bowl whisk together flour, 2 tbsp of sugar, baking powder and salt.
Work 3 tbsp of softened butter into flour mixture with your hands.
in a separate bowl beat together the milk and egg. Pour into flour mixture and sture with a rubber spatula until a soft dough forms.
Turn dough out onto a floured work surface. Roll dough into a 1/4 inch thick rectangle. Brush the surface of the dough with tbsp of melted butter.
In a small bowl whisk together 1/2 cup white sugar, brown sugar and cinnamon. Sprinkle 1/2 of this mixture onto the bottom of the prepared 9 inch pan. Sprinkle the remain cinnamon sugar mixer of the buttered dough.
Roll the dough to form a log and then cut into 18 rolls. Place each into the baking dish.
Bake in preheated oven for 20 to 25 minutes
Frosting
In a bowl beat together the powdered sugar, cream cheese, 1/4 cup of softened butter and vanilla. Beat util frosting is smooth.
Top each HOT roll with cream cheese frosting and serve warm.
Notes
You can cut the recipe in 1/2 then reduce the cooking time by 5 minutes.
