![]() Stir until all of the flour is incorporated and the mixture is moistened throughout. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license. Pour the mixture over the apples and toss to combine. You may also visit the LCBO Privacy Policy for further details. Allow the dough to sit for about 5 minutes to make it easier to scoop. If you have questions regarding the collection and use of your personal information please contact LCBO’s Freedom of Information and Privacy Office: 100 Queens Quay East, 9th Floor, Toronto, ON, M5E 0C7, or 41. If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. The personal information related to an LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and in compliance with the Freedom of Information and Protection of Privacy Act and will be used for the purpose of providing you with communications and offers from the LCBO. Enjoy warm, store at room temperature up to a day, or refrigerate for longer storage. When cool enough, remove cups from water bath. Pour enough hot water into pan to come to about ½ inch (1 cm) up sides of cups. Refrigerate 1 hour or overnight until firm. Add flour and salt beat at low speed until well mixed. (You don’t have to smooth it out, since it will spread as it bakes.) Set cups in a large shallow-sided baking dish or roasting pan. Combine powdered sugar, butter, egg yolks and vanilla in bowl. Spoon a scant ¼ cup (60 mL) dough onto fruit in each cup. ![]() Using a spoon or spatula, gradually stir into egg mixture. In a small bowl, stir flour with baking soda and salt. For cookie topping, beat butter in a bowl until creamy. Fill with fruit mixture, mounding slightly in the centre. Set out 8 custard cups or ramekins that will hold 6 to 8 oz (170 to 225 mL) each. In a small bowl, stir flour with sugar and cinnamon. In a large bowl, stir all fruit together.
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