3 1/2 pounds apples - peeled, cored, and chopped
3 tablespoons molasses
1/2 cup brown sugar
1 (14 ounce) can sliced peaches, drained
1 cup white sugar
1 teaspoon vanilla extract
1 tablespoon lemon extract
1 teaspoon milk
1 cup butter, melted
2 tablespoons cider vinegar
1 teaspoon vanilla extract
1 teaspoon lemon zest
3 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons lemon zest
4 cups egg whites
1 teaspoon lemon zest
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C). Roll pastry into 12 1-inch square or round shapes and cut into 4 wedges, approximately 1/4 inch thick.
Heat the 2 teaspoons molasses in a large saucepan or in the microwave, stirring over medium heat, for about 15 seconds. Remove from heat.
Fill a large bowl with ice and add brown sugar, peaches, white sugar, vanilla, lemon extract, milk, butter, vinegar, vanilla extract, lemon zest and lemon zest. Fill crust with egg whites and top with breadcrumbs and lemon zest. Place on unbaked, nonstick baking sheets.
Bake for 35 to 40 minutes in the preheated oven, until crust is golden. Serve warm or cold.
This was my dessert for Mother's Day brunch. I substituted brown sugar for brownie mix. The result was very tasty and moist, but I didn't really love it. Maybe it was my oven... I don't know, but I really don't feel good about this recipe.
It does sound weird, but this is really good and a big hit with the ladies! I did make my own icing, which I will definitely use in the future. I made my own icing, which I will definitely use in the future. A must try!
This was my wedding cake, and I made it exactly as written. I made no changes. It was absolutely delicious. It's definitely a keeper.
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