White Austrian Cookies Recipe

Directions

Prepare and bake white cake mix according to package directions.Allow to cool completely before using storage cupcake liners.

Preheat oven to 400 degrees F (200 degrees C).

To Make Filling: In a medium saucepan combine 1/3 cup sugar, instant mashed and instant yellow cake mix, buttermilk, coconut, and 1/2 cup buttermilk. Cook over medium heat until mixture thickens. Remove the pan from the heat and scoop cool mixture into a glass and spice mixture with lemon/garlic powder.

Pour batter into one greased and floured 12x7-inch pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool.

To Make Eclairs: In a large bowl, cream butter, 1/2 cup of sugar, and 3/4 cup buttermilk until light and fluffy. Beat in the flour with an electric mixer until well blended. Scrape bowl, and beat until all ingredients are blended. Pour batter into prepared pan.

Bake in preheated oven for 10 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for minute before removing from oven to cool completely.

To make Apple Crumble Recipe

1 cup applesauce

1/2 cup granulated sugar

3/4 cup buttermilk

1 teaspoon vanilla extract

1/4 cup butter

blood thin Apple Crumbs to line front of Crust:

Coarsely grind the applesauce: in a large bowl, stir together granulated sugar, buttermilk, vanilla, and shredded butter. Some people like to skip the buttermilk; remove from heat. Slowly stir in melted butter or margarine, until sugar is dissolved and mixture resembles coarse meal. Stir in 1/4 cup caster sugar, cornstarch, and cornstarch until mixture is smooth. Stir in potato chips, extract, and about 1/2 the water that is left in pan. (If too much liquid, return pan to oven to control liquid level.) Pour mixture back in pan.

Pour even amount of liquid into pan. Bring to a boil, then slowly simmer 25 to 30 minutes. Either reserving leftover sauce, or just refrigerate, remaining dough can be used to make Magic Baking Chocolate Or Meringue that most crumbles when cooked. {Stir cornstarch mixture and chopped pecans into mixture while still warm, then stir in melted butter or margarine until well blended. Whichever you find easiest.}

Combine 1/2 cup butter, water, and instant caramel liquid together in a saucepan. Heat gently until creamy. In small bowl, stir applesauce mixture, sugar, cornstarch, and creme; set aside, and slowly whisk together 1 cup water, liquid, and 1/2 of the melted applesauce mixture, whisking constantly until its consistency is smooth.

Scald 1 cup of the water into a large pot or saucepan, then stir in the remaining 1 cup of water. Bring and cook, stirring frequently, until brisk and thick. Turn out of heat, check mixture briefly, then boil 1 minute less. Stir in 1/2 teaspoon vanilla and remaining 1 cup of sweetened applesauce. Stir in whipped cream, and lightly stir in 1/2 teaspoon cold peanut butter. Ladle cool quickly into cool cup, then place on wire rack.