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March 2019

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Parsnip Chowder with Squash

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Apple and Almond Macaroon Pudding Recipe

Apple and Almond Macaroon Pudding recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Apple and Almond Macaroon Pudding recipe  PDF


6 tb Sweet butter
3 tb All purpose flour
1 c Milk
3/4 c Sugar
3 lg Egg yolks
1 1/2 ts Vanilla e tract or
cognac vanilla 1 Or 2 Tb Calvados
(apple liquor) 4 lg Tart apples, peeled, cored
and thinly sliced 5 lg Egg whites
1 pn Salt
4 Almond macaroons, dried
and crumbled VANILLA SAUCE 1/2 c Sugar
1 1/2 tb Cornstarch
1 pn Salt
1 Sliver of lemon peel
1 c Water
3 tb Butter
1 ts Vanilla e tract or
cognac vanilla To make cognac vanilla, get a fresh, fresh vanilla bean, cut lengthwise and then crosswise e posing the tiny tiny seeds. Put into an airtight container and pour on 2.5 oz. cognac or brandy per bean. Every 2 or 3 days, shake the bottle. After about 2 or 3 weeks, you'll have a new taste sensation in vanilla flavoring. Preheat oven to 375 F Melt 3 T of the butter in a heavy saucepan. Add flour and blend in well until smooth. Slowly add the milk, stirring constantly with a whisk, over medium heat cook until the mi ture thickens, about 1 minute. Add 1/2 C sugar and beat hard. Add the egg yolks, blending them in well. Remove the pan from the heat and add the vanilla, the Calvados or brandy. Set aside, but keep it warm. Melt the reaming butter in a skillet. Add the apples, sprinkled with the remaining sugar and gently saut until tender, about 7 or 8 minutes.Beat the egg whites with the salt until they hold stiff peaks. Fold a small amount into the egg yolk mi ture just to lighten it up a little, then fold in the rest of the whites. Place half the apples in a buttered shallow 1.5 quart baking dish. Cover the apples with half the egg mi ture. Add the remaining apples and sprinkle with the macaroon crumbs. Cover the apples and macaroon with the remaining egg mi ture, filing the dish almost to the rim.Bake until the top is golden brown and the pudding is fairly firm, 25 to 30 minutes. Serve at once with Vanilla Sauce. VANILLA SAUCE: Combine the sugar and cornstarch in a saucepan and mi well. Add the salt, lemon peel and water. Bring to a boil and cook over medium high heat until the sauce is clear, 5 to 7 minutes. Discard the lemon peel and add the butter. Remove the pan from the heat and stir in the vanilla. If you want it creamier, add 1 or 2 T heavy whipping cream.

Apple and Almond Macaroon Pudding recipe and other apple recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
804 people have voted
Last Reviewed on 2019-03-24



Sunday, Mar 24 2019 Download & Print Apple and Almond Macaroon Pudding recipe  PDF   Apple recipes RSS   New

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