8 ounces dried apples or Peaches

1 cup water

1/3 cup sugar

1 tablespoon butter

1 tsp. cinnamon or apple pie spice

1 can jumbo refrigerated flaky biscuits

vegetable oil, for frying



Combine apples and water in saucepan; bring to a boil.

Cover, reduce heat, and simmer for 30 minutes or until tender.

Remove from heat and let cool, mashing slightly if pieces are large.

Stir in sugar and butter; set mixture aside.

If using fresh apples:

For the filling:

Add 2 TBS butter to a large saute pan and melt.

Add 4 peeled, cored and chopped apples, sugar, cinnamon, and 1 tsp lemon juice and cook over medium heat until the apples are soft, about 15 minutes.

Remove from the heat, mash slightly and cool.

Roll each biscuit into a 5-inch circle on a lightly floured surface.

Place about 1 tablespoon apple mixture on half of each biscuit circle.

To seal pies, dip fingers in water and moisten edges of circles.

Fold in half, making sure edges are even. Using a fork dipped in flour, press edges firmly together to seal.

Pour oil to a depth of 1/2 inch into a heavy skillet, or use deep fryer.

Fry pies in hot oil (370°) over medium-high heat until golden, turning once.

Don’t rush it because you want to make sure the biscuit is cooked completely through.

Drain well on paper towels.

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Cream Cheese Lemon Crumb Cake

Cream- Cheese- Lemon -Crumb- Cake




 Cream Cheese Lemon Crumb Cake




1 (15 oz) box lemon cake mix

1 cup water

3 large eggs

1/2 cup vegetable oil

2 tablespoons lemon zest

For the filling/frosting:

2 tablespoons lemon juice

16 ounces cream cheese, room temperature

2 cups powdered sugar

1/2 cup heavy cream

1 teaspoon vanilla

For the crumble:

3/4 cup flour

3/4 cup powdered sugar

1 teaspoon vanilla

1/4 cup unsalted butter, cold



Preheat oven to 350 F. Grease two 9-inch round cake pans with butter or cooking spray.

In a large bowl, beat cake mix with water, eggs, lemon zest, and oil.

Pour batter into cake pans.

Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

Cool cakes completely.

To make cream cheese filling:

Beat together cream cheese, 1/2 cup heavy cream, powdered sugar, vanilla, and lemon juice until creamy.

In medium bowl, make crumble topping by mixing together flour, sugar, vanilla, and cold butter.

Use a fork to cut mixture into crumbles.

 Once cake cools, remove from pan and slice it in half horizontally.

Pour enough cream cheese filling mixture to cover cut side of cake.

Replace cake top.

Spread a layer of cream cheese frosting over top of cake.

Sprinkle top with prepared crumble.

Chill at least 30 minutes before serving. Repeat for 2nd cake.

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