Ingredients:
- 1 large tart apple, peeled and sliced
- 1 tablespoon lemon juice
- 2 tablespoons Domino® or C&H® Pure Cane Dark Brown Sugar
- 2 tablespoons quick-cooking oats
- 2 tablespoons butter, melted
- Dash ground cinnamon
- Whipped cream or vanilla ice cream, optional
Directions:
Place apples in an ungreased 2-cup baking dish; sprinkle with lemon juice. Combine the brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired. Yield: 2 servings.
Ingredients:
- 1 cup water
- 1/2 cup butter
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- FILLING:
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 2-1/2 cups milk
- 2 egg yolks
- 1 tablespoon butter
- 1-1/2 teaspoons vanilla extract
- Confectioners' sugar or chocolate frosting
Directions:
In a large saucepan, bring water, butter, sugar and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into 12 strips (about 3 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately cut a slit in each for steam to escape; cool.
For filling, combine the sugar and cornstarch in a small saucepan; gradually add milk until smooth. Bring to a boil over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla. Cool.
Split puffs; remove and discard soft dough from inside. Fill eclairs just before serving. Replace tops; dust with confectioners' sugar or spread with frosting. Refrigerate leftovers. Yield: 1 dozen.
