ifted flour.
Stir constantly with a wooden spoon until mixture
he sifted dry ingredients, alternating with the milk, until you have
ip-- this is where the custard filling will go later.
Put
dd the dry ingredients alternately with the buttermilk to creamed mixture
b>Custard Filling evenly between the layers. Dust the top of the cake with
an electric mixer fitted with the paddle attachment. Add
hick and mix in alternately with sifted flour, baking powder, cinnamon
br>Let cool while making custard filling and chocolate glaze.
To
astor sugar, yeast and water with the flours, and blend to
rust and set aside.
Custard Filling:
In a 2-quart
Add sifted dry ingredients alternating with milk. Spread batter into a
For custard: combine milk and semolina in
to make the custard cream, whip cream, custard and powdered sugar to
ugar in a large bowl with an electric mixer until light
nd line a muffin pan with cupcake liners. Twist Oreos in
For the custard:
Place the egg, sugar,
nd puffed.
Serve warm with Custard Sauce.
Yield: 10 servings
nto egg mixture, alternating with flour mixture and nuts.
alt in a large bowl with an electric mixer. Beat in
Spread top with pie filling.
Sprinkle brown sugar on top and cinnamon, if desired.
Blend sour cream, egg and vanilla.
Pour over top and bake at 350\u00b0 for about 45 minutes or until golden brown.