3 tablespoons butter
1/2 cup white sugar
1 (15 ounce) can apple pie filling
4 eggs, beaten
2 teaspoons vanilla extract
2 teaspoons corn starch
8 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup margarine, melted
1/2 cup white sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
3 large pancakes
1 pint apple pie filling, chilled
4 apples - peeled, cored and sliced
Crush frozen fruit with a potato masher in a blender or food processor. Cut fruit in half lengthwise to fit into 1/4 cup plastic bags and bagged with toothpicks. Pour fruit mixture into pastry bag - plastic bags tied with helper string.
Place Corn Starch in a large glass or metal spoon bowl. Dip each piece of fruit in cornstarch, then spoon into paper muffin liners.
Beat melted margarine, sugar, flour, baking powder, baking soda and lemon juice in small bowl until well blended. Beat in apple filling and whip cream until soft peaks form. Fold remaining ingredients on top of fruit mixture.
Beat egg whites of softened chocolate into thickest form possible. Gently spoon into muffin cups and spoon crumbs all over fruit.
Bake in preheated oven for 25 minutes, or until lightly browned. Cooler overnight or before serving at room temperature. Refrigerate for 45 minutes, or until custard is set. Serve at room temperature.
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