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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Philosophy of cooking — using everything, wasting nothing
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
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Achievable elevated desserts — laminated doughs, cakes, custards
Individual cups for perfectly shaped poached eggs
Philosophy of cooking — using everything, wasting nothing
Rotating stand for smooth cake frosting and decorating
Electric egg cooker — hard, soft, poached eggs, no guessing
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heat oven to 350. grease a 12-inch pizza pan or a 9 x 13 pan. in a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter at low speed until crumbly. reserve 1 cup of crumbs for the topping. to the remaining crumbs blend in the egg. press in prepared pan. bake at 350 for 12 minutes. meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons butter, nuts, sugar and cinnamon; beat until well mixed. remove the base from the oven and spread with the pie filling. sprinkle with reserved crumb mixture. return to oven and bake 15-20 minutes or until crumbs are light golden brown. cool completely. cut into wedges or squares.