2 boxes of ritz crackers
5 cans of apple pie filling
2 cups or rasains
1 cup of twany port
2 cups of apple juice
1 tablespoon of white vinager
2 cups of sugar
+ 2 Tablespoons of cinamon
+ 2 Tablespoons of Cream of Tartar
+5 Tablespoon of cornstarch
2 cups butter
Line a deep sheet pan with a thick stif sweet cookie dough like pie dough
roll and decorate this will accompany the pie cut into serving size squares
bake until dough cooks golden brown remove and allow to cool
in a large sauce pot
bring sherry apple juice and lime and lemon juice to a boil
add raisins and a teaspoon of cinnamon and sugar
crumb up some ritz crackers add saturate the crumbs
set aside
in a bowl crumb up 3 rolls of ritz crackers
mix with 1 cup of softened butter( add 2 cups of carmel bit's)
sprinkle in cinnamon and zest of lemon or lime
and brown sugar set aside when thoroughly mixed
in a hotel sheet pour in cracker mix
topp with apple pie filling sprinkle cracker crums attop
either cover with decorated pie crst or leave open faced
cook until the sweet bubbles of appley goondness come through the browned pie dough.
Serve your way
2 cups of grounded goeduck clam snouts( cooked, steamed)
1 cup of crab meat (claw)
3/4 cup of catfish grounded (steamed)
1 cup of whipping cream
1 cup of chicken stock
1 cup of mushrooms chopped fine
3/4 cup of olive oil
3/4 cup of flour
1/2 cup of onions
4 Tablespoons of garlic
2 tablespoons of chopped dill weed
1.5 to 2 tablespoons of cayenne pepper
1/4 cup of lemon juice
2 tablespoons of cognac
6 egg whites whipped to form a merguine
1/4 teaspoon of cream of tartar
in a pan sauté onions and mushrooms, and garlic add flour make a brown roux add
chicken stock and cream, set aside. combine all ingredient except the merguine, fold in egg whites and bake in a 400 degree oven.
serve with a lemon hollandaise!
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