Food recipes
Danish Apple Pudding
Danish Apple Pudding Ingredients: cream, whipped, cream topping, pressurized sugars, powdered vanilla extract butter, without salt sugars, brown delallo, italian seasoned breadcrumbs, spices, cinnamon, ground applesau...
Danish Apple Pudding
Ingredients:
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
butter, without salt
sugars, brown
delallo, italian seasoned breadcrumbs,
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
lemon juice, raw
nuts, almonds
Directions:
Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
Place butter in a skillet and melt over medium heat.
Add brown sugar, bread crumbs, and cinnamon.
Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes.
Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor).
Set aside 1 tbsp of crumb mixture.
Spread 1 cup of crumbs in a large bowl.
Mix the lemon juice into the applesauce.
Spread 1 cup of applesauce over crumbs.
Next 1/2 of the whipped cream; then the last of the crumbs.
Finally, another cup of applesauce and the balance of the whipped cream.
Sprinkle with the toasted almonds and reserved bread crumbs.
Chill for at least 3 hours.
Serve spooned into sherbet glasses or sauce dishes.
Ingredients:
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
butter, without salt
sugars, brown
delallo, italian seasoned breadcrumbs,
spices, cinnamon, ground
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
lemon juice, raw
nuts, almonds
Directions:
Whip cream, 2 tbsp icing sugar and vanilla extract until soft peaks form (approximately 3 minutes - but it depends on the cream).
Place butter in a skillet and melt over medium heat.
Add brown sugar, bread crumbs, and cinnamon.
Mix well and cook, stirring constantly, to toast the crumbs, 3-5 minutes.
Let cool completely (you may need to break up some of the crumbs if they've clumped together - this is easily down in the processor).
Set aside 1 tbsp of crumb mixture.
Spread 1 cup of crumbs in a large bowl.
Mix the lemon juice into the applesauce.
Spread 1 cup of applesauce over crumbs.
Next 1/2 of the whipped cream; then the last of the crumbs.
Finally, another cup of applesauce and the balance of the whipped cream.
Sprinkle with the toasted almonds and reserved bread crumbs.
Chill for at least 3 hours.
Serve spooned into sherbet glasses or sauce dishes.