2 cups of all-purpose flour
1 package instant lemon pudding mix
4 teaspoons of baking powder
1 teaspoon of salt
2 cups of milk
1 cup sweetened applesauce
3 tablespoons of vegetable oil
1 tablespoon lemon extract
For the frosting:
1/4 cup package cream cheese, room temperature
1/8 cup (1/2 stick) butter, room temperature
1/4 cup whole blueberries, pulverized in a blender
3/4 tsp teaspoons vanilla
1 1/2 cups of powdered sugar
1. In a large bowl, mix flour, lemon pudding, baking powder and salt. Make a well in the center, and pour in milk, apple sauce, eggs, oil and lemon. Mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
For the frosting:
In a large mixing bowl fitted with the whisk attachment, beat cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add pulverized blueberries and powdered sugar and beat until thick and combined. Add vanilla extract. Beat on medium speed for 2 more minutes. Add more powdered sugar until frosting is desired thickness
Store in an airtight container in the refrigerator for up to 5 days.
1 frozen deep double pie shell – Yes do the easy thing
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 apples – sliced
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
500 grams ground beef
small onion, diced
1 cup Ketchup
1/4 cup Mustard
splash of Worcestershire sauce
Salt and freshly ground black pepper
Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.
Add in the onions. Stir, and then add the ketchup . Stir it around to combine, and then add mustard, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 10 minutes.
To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Sprinkle with grated cheese.
Serve with chips, salad or just enjoy it by itself.