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Peel and core apples and cut into ⅓-inch-thick slices. Place in a large bowl; sprinkle with lemon juice to prevent discoloration. In a small bowl, combine flour, granulated sugar, and cinnamon ...
The name says it all, this is quite simply our best classic apple pie recipe. It uses a mixture of different apples for the filling and produces a pie with a bold, aromatic filling inside a golden ...
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Breaking French crème brûlée's hard top layer by spoon. Crème brûlée (/ ˌ k r ɛ m b r uː ˈ l eɪ /; French: [kʁɛm bʁy.le]), also known as burnt cream, Cambridge burnt cream, or Trinity cream, [1] and virtually identical to crema catalana, [2] is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.
Crema catalana and crème brûlée are made in the same way, [4] although some crème brûlée recipes enrich the milk with cream, or substitute cream for the milk. Unlike crème brûlée, crema catalana is invariably flavoured with cinnamon and lemon zest.
A 19th-century recipe for buttermilk pie is made by beating sugar with eggs, then adding butter and buttermilk. The custard is poured into a pastry-lined tin over a layer of thin apple slices. [16] To make a buttermilk lemon pie, eggs, flour and sugar are beaten together, then buttermilk and lemon are added.
Unlike past Chopped tournaments, this tournament features various special challenges doled out by Martha Stewart. For this episode, Martha reduced the pantry to a basic 20 ingredients. She swapped out the 20 ingredients in the first two rounds for pastry-based ingredients in the third round.
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