Annasapplegingerpecantart Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
• In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
• Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
• Serve with whipped topping

Steps:

• Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
• Sift together flour, sugar, and salt. Repeat five times.
• Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
• Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
• Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan.

Steps:

• For crust, beat butter and cream cheese until smooth.
• Add flour and stir until dough comes together.
• Shape into a disk, wrap and chill for 2 hours, until firm.
• Preheat oven to 375 °F (190 °C).
• On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
• Freeze while preparing filling.
• For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
• Add eggs, one at a time, whisking after each addition.
• Stir in ginger, cinnamon, vanilla and salt.
• Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
• Gently pour filling over apples and pecans.
• Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
• Let tart cool for an hour before slicing.
• Serve warm, room temperature or chilled.

Steps:

• Take 1 taco shell and cut out a circle. Brush it with melted butter. Sprinkle with granulated sugar. Put it between 2 cookie sheets and bake at 275 degrees for about 15 minutes.
• Cover an oven proof plate with tightly secured plastic wrap. Brush generously with melted butter. Peel the apple and core it. Thinly slice the apple with a mandoline. Fan out the slices on the plastic wrap so it is the same size as the cut taco shell circle. Brush the apple with melted butter. Sprinkle with granulated sugar. Bake at 360 degrees for about 10 minutes. Let it cool, but not completely. Slide the apple over the taco shell making sure it keeps its shape. Serve.