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Nov 18, 2021 · Combine cake mix, oats and cinnamon in large bowl. Cut in butter using pastry blender or the back of a fork until butter is evenly distributed and no large pieces remain. (The mixture will be pretty dry and clumpy.) Stir in egg until well blended. Press about 3/4 of the mixture in the bottom of the pan.
For pie: In a large bowl, stir together all apples, ¾ cup sugar, and lemon juice; transfer mixture to a colander set in a large bowl. Let stand for 1 hour.
Preheat oven to 350 °F. Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together. Next, add the powdered sugar and mix ...
Let cake cool in the baking pan on a wire rack. Cover the cake with plastic wrap and chill overnight. For the glaze, in a small saucepan, bring 1/4 cup cream to a boil. Reduce the heat and whisk in the chopped chocolate until combined. Let cool. Use a knife to loosen the cake from the pan, then remove the sides of the pan.
Preheat oven to 400 °F. In a food processor combine the 2 1/2 cups flour, salt, 1 teaspoon sugar and pulse. Add in 2 sticks cubed, cold butter and slowly gradually add the ice water. Pulse until dough just comes together. Don’t overwork the dough or it will make a tough crust.
Directions. Combine apples, lemon juice, 1 tablespoon zest, sugar and golden raisins in a bowl. In another bowl, cut the butter into the flour and stir in the light brown sugar, oats, 2 tablespoons lemon zest, cinnamon, nutmeg and cardamom. Spray interior of camp Dutch oven with cooking spray or wipe with vegetable oil.
Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and oil at medium speed until well combined. Beat in applesauce.
