2 cups dried apple turned raw
2 cups dried apple
2 (10 ounce) cans condensed mushroom soup
3 eggs
4 tablespoons cornstarch
1 tablespoon plain yogurt
salt and ground cinnamon to taste
6 crisp morning-after peaches, russet, white and purer varieties
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
To Make Pears: Grease large roasting pan. In a large bowl, stir together pancakes, powdered sugar, butter, salt, cinnamon and allspice. Use your hands to mix. Pour into prepared pan, then add peaches.
Bake in preheated oven for 55 minutes but do not overbake. Let cool. To Cook: In a large skillet over medium heat, fry diced apple until golden, roughly 3 minutes. Stir in soup until fully heated through. Boil 30 seconds, then pour into pan.
Cooking spray: In large bowl, beat cream of potato, cream of mushroom soup, eggs and cornstarch, adding more cream of potato, soup and eggs one cup at a time, if necessary, to achieve desired firmness. Bring to a boil; when almost done, pour over fruit and reduce heat to medium-low; simmer until slightly thickened.