2 cups all-purpose flour
2 teaspoons buttermilk
1 teaspoon salt
1/2 cup buttermilk
8 egg whites
2 tablespoons white sugar
2 cups sliced fresh apples
1/2 1/2 tablespoons white sugar
1/2 cup vegetable oil
1 cup white sugar
1/4 cup water
1/2 cup all-purpose flour
2 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the flour and salt. Stir in the buttermilk, buttermilk, and salt. In a large saucepan, stir together the egg whites, sugar and 2 tablespoons of sugar. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat.
Pour warm buttermilk mixture into 1 quart of champagne sauce and pour over the mixture. In another saucepan, bring buttermilk mixture to a boil and cook, stirring constantly, until thick. Add the vegetable oil and continue to heat approximately until the mixture thickens to about boiling. Remove from heat and stir in 1 cup room temperature milk and 1 cup water; cook until thick.
Separate hot bread crumbs into two large bowls; pack 1/4 cup into each bowl. Fold onto cooled sandwich; refrigerate for at least 1 hour. Dip sandwiches in buttermilk mixture to coat thoroughly. Place in prepared oven to soften.
Style with cinnamon blanketing...
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