| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Philadelphia |
Pastry, Dessert, Apple |
1 |
Servings |
INGREDIENTS
| 1 |
|
Yellow cake mix |
| 1/2 |
c |
Butter; softened |
| 1 |
|
20-ounce can pie apples; drained |
| 1 |
ts |
Cinnamon |
| 2 |
|
Egg yolks |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Preheat oven to 350 degrees. Cut butter into dry cake mix until crumbly.
Pat mixture lightly into ungreased 13" x 9" x 2" pan, building up slightly
at edges. Bake 10 minutes. Arrange apple slices on warm crust. Sprinkle
cinnamon on apples. Blend sour cream and egg yolks and drizzle over apples.
Bake 25 minutes or until apples are lightly browned. Serve warm with a
scoop of vanilla ice cream.
Yield: Servings determined by package of cake mix.
Taken from "The Philadelphia Orchestra Cookbook," published by The West
Philadephia Committee for The Philadelphia Orchestra, c. 1980.
Posted to MC-Recipe Digest V1 #851 by Bill Webster <thelma@pipeline.com> on
Oct 18, 1997
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