The Apple Slice: My life as a teacher and other musings…

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Dig in while it’s warm. Give everyone a fork and dive right in. It’ll be warm and gooey and taste like apple pie. Vanilla extract:sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget. Apples to Oregon: Being the (Slightly) True Narrative of How a Brave Pioneer Father Brought Apples, Peaches, Pears, Plums, Grapes, and Cherries (and Children) Across the Plains She told me she stopped cooking around the time they moved south (when my husband was about 8, maybe), because the village didn’t do gas for cookers. She hates electric cookers and so, she stopped cooking! I suppose that’s as good an excuse as any!

Once your easy apple slice has baked until golden and cooked through, leave it to cool in the tin then slice into large pieces. Serve your apple slice just as it is or with whipped cream. You could even have it as a dessert and serve it warm with a big scoop of vanilla ice cream. To prepare apple filling, add apples, cinnamon, nutmeg and fresh lemon zest to a large mixing bowl. Stir until apples are coated. Pour apples over crust and spread out into one even layer. The sour cream layer I have been looking for an old simple apple cake recipe and haven’t been able to find it but this one will be a perfect replacement!! ReplyApple slice has many forms the world over. In Australia it's a nostalgic dessert available at bakeries throughout the country consisting of apples with cake or biscuit layer on the bottom and top. Can I make this with fresh apples? Different varieties of apples will have distinct tastes. If your kids find that one is too tart, they may enjoy a sweeter type. This recipe was inspired by a late afternoon stroll down a street. At a crossing I paused and looked up and saw one of those old fashioned bakeries that sell apple slices, custard tarts, vanilla slices and those very random frogs. I went in and bought one and it was delicious, imbued with memories I had thought were long gone. I was so excited to make it that I woke up early the next morning and made it.

I've made this slice with both tinned apples (a pantry relic from 2020 COVID where we bought tinned fruit) and fresh, stewed apples and they both work well. The only advantage to home stewed apples is that I tend to add cinnamon and sugar to them. I used a knife to cut open the apple, instead of a apple corer. This was so that I could see the structure of the inside of the apple. Identifying the Different PartsDepending on how you cut open the apple, will determine how the core looks. Slicing an apple in half horizontally, will leave you will a star shaped center. A fun activity is to use the core as a stamp for an apple painting activity. Seeds To understand the results, let’s explore the science behind oxidation. Science Behind Why Apples Turn Brown

Set the flan tin on a heatproof surface. Put the baking sheet into the oven to heat up, and reduce the oven temperature to 180°C/350°F/gas 4. This is the most delicious apple slice I’ve ever made. So easy, so flavorsome and the one all my family and friends ask me to make. Do you have a favorite recipe your kids love to make? Or a recipe your kids ask you to make again and again? Share it with us! Otherwise, lemon juice works well, but it is more expensive to use lemon juice than salt. And your apple might taste a little zesty and sour, but that might be a good thing! The next generation of apples in waiting. The seeds are the next stage of the apple's life cycle. A new apple tree can grow from just one apple seed.The calyx is those sepals. If you look closely, you may see thin threads coming out from the middle. Those threads are the stamens. When the flower was blooming, the stamens contain filaments which hold the pollen! Crumble the rest of the base mix over the apple. Bake for a further twenty-five minutes until the top is golden and crunchy. I’ve gone for the crunchy sugar topping because I just love the added sweetness against the sour apples and I’m a huge fan of crunchy toppings! Think brûlée and crumble. Add the dry ingredients for the base except for the sugar to a bowl and whisk to mix. In a seperate bowl cream the room temperature butter and sugar together until light and fluffy. You could also perhaps go for Braeburn, Golden Delicious or anything you fancy really. It’s all a matter of taste. The Topping