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~ Cover Up ~ Recipe

Ingredients

How to make it

  • Prepare the pastry as usual...chill for a couple of hours...peel and core the apples...divide the pastry into four parts...roll out to about one eight inch thick...to each pad of pastry...cast down some old cheddar cheese
  • Place an apple into center of each prepared pastry pockets...fill with mincemeat...Shimmer with some sugar and dot with little pieces of butter...brush the edges with a little egg wash and fold the pastry to incase the apple...mix the heavy cream and brown sugar,and brush gently over the dimples
  • Bake for about fifty minutes,or,until they are a lovely hew...I mean hue... but hew can well do... remove and allow to cool a tad...then serve with rum sauce...this is just simply a sweet sauce make from one cup firmly packed brown sugar,one half cup butter,a pinch of salt,one can of Eagle Brand,one fourth cup rum,two teaspoons vanilla that you have combined in a sturdy saucepan and brought to a boil over medium heat,stirring about constantly to prevent scorching,and until the sugar is dissolved.
  • A good rum is exclusively well aged and meant to be sipped straight...with or without ice...so a nice one is Ron Abuelo Centuria.
  • You can also make your homemade green tomato mincemeat if you prefer...
  • ~but~
  • 'None Such' makes a excellent one.
  • ~ In the long run, a short cut seldom is ~

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The Cook

22566 TX

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