Serves 18 to 20

We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.

WHY THIS RECIPE WORKS:
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. But rolling out the dough to cover both the bottom and top of this mammoth pie proved problematic, as was making the filling thick enough to hold up to slicing. To avoid these challenges, we used store-bought crusts for our Apple Slab Pie recipe, which proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust of our Apple Slab Pie. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-apple-slab-pie/

Serves 18 to 20

We prefer an 18 by 13-inch nonstick baking sheet for this pie. If using a conventional baking sheet, coat it lightly with cooking spray. You will need 4 ounces of animal crackers.

WHY THIS RECIPE WORKS:
Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. But rolling out the dough to cover both the bottom and top of this mammoth pie proved problematic, as was making the filling thick enough to hold up to slicing. To avoid these challenges, we used store-bought crusts for our Apple Slab Pie recipe, which proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust of our Apple Slab Pie. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-apple-slab-pie/

Recips from Costco…Not yet tried

Equal parts of ea. ingredient

You can add some fun and color to these by sprinkling on a little flaked coconut, colored sprinkles, or chopped candy bars before allowing to cool.

Read more at http://www.mrfood.com/Cookie-Recipes/No-Bake-Cookie-Clusters/ml/1#kbICsJB8RQpGbTBe.99
=
=
you can add some fun and color to these by sprinkling on a little flaked coconut, colored sprinkles, or chopped candy bars before allowing to cool

http://www.mrfood.com/Cakes/Seven-Layer-Cake-2116/ml/1

Notes: If you want, go all chocolate and use a frozen chocolate pound cake.

Tender pastry which can be filled with fruit or jam as a nice slice for afternoon tea or as a dessert

MAKES ABOUT 24 TWO-INCH PUFFS

A serving of profiteroles consists of three baked puffs filled with ice cream and topped with sauce. This recipe makes 24 puffs, technically enough to serve 8, but inevitably a few bake up too awkwardly shaped to serve to guests.

WHY THIS RECIPE WORKS:
To develop a perfect profiteroles recipe—for a crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce—we began with the pastry, using both milk and water for puffs that were crisp and browned nicely. We used the powerful food processor to incorporate whole eggs into the choux paste and baked the puffs on an uncrowded baking sheet to keep them from collapsing. We slit the baked puffs to release steam and then returned them to the oven for 45 minutes to ensure crispness.

http://www.americastestkitchenfeed.com/bake-it-better/2013/01/secrets-to-profiteroles/