That Icelandic Apple Pie I'm trying to figure out

Ingredients:

DOUGH

200g - flour

150g - unsalted butter (not melted )

Pinch of salt

CAKE FILLING

5- medium apples

1 tbsp- of honey

One pack of Vanilla pudding

TOP OF CAKE

5 tbsp- flour

2 tbsp- sugar (or more if you wanna have it more sweet)

1 small spoon of cinnamon

60g - unsalted butter

CARAMEL

150g-sugar

40g - unsalted butter

60 ml- heavy cream

Pinch of salt

(If you have your own recipe for caramel you can use it instead)

1. Mix all the ingredients for dough. Evenly spread the dough on baking sheet coated in baking paper.

2. Pre-heat oven on 180 degrees Celsius.

3. For filling cut scattered apples into small pieces and mix it with honey and cooked pudding and put it on dough.

4. Mix all the ingredients for Top of cake and put it on dough with filling.

5. Bake at 180 degrees Celsius for 45 minutes. For sure check cake after every 15 minutes.

6. Let the cake cool down xD.

7. While the cake is cooling make caramel. Melt the sugar and then slowly add heavy cream and butter and salt.

8. Put caramel on cake put it in fridge for 2 hours and enjoy

OR

https://cookingwithcarlee.com/streusel-topped-apple-custard-pie/#recipe

And then drizzle caramel on top (after it's cooled a little? Do you need the topping?), serve with whipped cream

Streusel Topped Apple Custard Pie

Prep Time 15 minutes

Cook Time 45 minutes

Servings 12

Ingredients:

1 9-inch unbaked pastry shell

14 oz condensed milk

1/2 cup butter, divided in half

2 large eggs

1/2 teaspoon ground cinnamon

1 dash grated nutmeg

4 cups apple slices

1/2 cup light brown sugar, packed

1/2 cup all-purpose flour

Instructions:

1. Preheat oven to 425 degrees F and put the pie crust pastry in a 9-inch pie plate.

2. In a medium mixing bowl, melt 1/4 cup of the butter

3. Stir in the condensed milk.

4. Add the eggs, cinnamon, and nutmeg. Mix well.

5. Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.

6. In a small bowl, combine the flour and brown sugar. Cut in the remaining 1/4 cup of butter until crumbly. If desired, you can stir in about 1/4 cup of chopped nuts as well.

7. Sprinkle the crumb mixture over the pie.

8. Bake on the bottom rack of the oven for 10 minutes.

9. Reduce the heat to 375 degrees F and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.

10. Cool at room temperature for an hour or two before moving to the refrigerator to chill.

11. Store in the refrigerator.

Caramel Sauce

1 cup granulated sugar

6 Tablespoons salted butter

1/2 cup heavy cream

1/2 teaspoon salt

In a medium saucepan (not non-stick?) over medium heat, cook the sugar, stirring constantly with a wooden spoon, until the sugar clumps melt and form an amber liquid, 2-5 minutes. Add the butter, 1 Tablespoon at a time, until melted. It will bubble a lot, so be careful and continue to stir. When all the butter has been added, let the mixture bubble for about a minute without stirring.

Slowly add the heavy cream and let boil for a minute without stirring--it will bubble high in the pan. Remove from the heat and add the salt. Let cool. Gently stir. Cover and refrigerate until ready to use.

No-Splatter Burger Patties

This method is the cleanest way I've found to have plenty of burger patties on hand. They aren't as good as freshly grilled, but if you've got to just grab something nourishing, these will do the trick. You can take them on the plane as long as your bag isn't over 4 ounces. Cut them into "fries" for easy eating.

Preheat oven to 250 degrees.

Place frozen hamburger patties on a cookie sheet covered with heavy duty foil. Season generously with salt.

Cook for 20 minutes. Flip patties and season with salt again.

Cook for another 20 minutes. They are done at 165 degrees, but I usually stop at 155 degrees. 

Remove patties to a plate to cool, then refrigerate. 

This method will work for patties that are not frozen. You'll just need to shorten the cooking time.

Clean-up should just be to let the cookie sheet cool and then throw away the foil. If you want to make tallow, pour the grease into a jar while it is still hot.

Egg White Rolls

Preheat oven to 325 degrees. Prepare 3 cookie sheets with parchment paper.

1 1/2 cups egg white powder (measured in a liquid measuring cup)

1 1/2 teaspoons cream of tartar

1/4 cup allulose

1/4 teaspoon salt

Put into a stand mixer with the whip attachment. Turn on low and pour in:

1 1/2 cup water

Turn mixer to high and whip on high until stiff peaks form.

Using a greased ice cream scoop*, dish out rolls onto prepared pans. Cook 15 minutes. Makes 30-40 rolls.  

*Works for awhile, then you have to help the mixture out with a spoon.

Modified Maria Emmerich recipe.

Beef Stew Slow Cooker Variations

 

• Beef Stew Ingredients (Martha Stewart style)
• Serves 6
• 3 pounds beef chuck, trimmed of visible fat and cut into 1 ½-inch cubes
  ⅓ cup tomato paste
  3 tablespoons balsamic vinegar
  2 tablespoons all-purpose flour
  Coarse salt and ground pepper
  1 pound medium onions (about 2), diced
  1 potatoes, peeled, diced
  1 pound carrots, diced
  6 garlic cloves, smashed
  2 bay leaves
• Slow Cooker Instructions:

  1. 1. Place the beef in a 5-quart slow cooker.

  1. 2. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves.

  1. 3. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours). Taste to see if it needs more salt before serving.
  2. Gourmandise Style: Replace potato with 4 cups diced butternut squash and replace the carrots with 1 cup diced prunes.
  3. 
     

Popovers (Individual Oven Pancake Style)

Put muffin tin in oven and preheat to 350 degrees F.

Bring eggs and milk to a warm room temp by putting eggs in very warm (tap) water for about 10 minutes and warming milk in microwave (only takes about 15 seconds).

In a blender cup (or blender if doing a large batch), blend eggs and milk. Add flour and salt. Blend again.*

When the oven has come to temp, carefully remove the muffin tin and add about 3/4 teaspoon butter in each muffin cup, making sure the sides are well buttered (a pastry brush works well). Quickly fill the cups half-full, then try to divide the rest of the batter equally.

Bake popovers until they are beautifully risen and browned, about 30-35 minutes. 

DO NOT OPEN THE OVEN DURING BAKING TIME.

*If you don't have a blender cup, you can use an electric mixer, or even whisk by hand. But you want it really frothy.