It was 5:30pm when I thought that an apple tart would be a tasty dessert tonight.
Yes, insane. Normally.
But dinner was going to be of the leftovers persuasion, meaning that I had a bit of time to potchke with something special afterwards.
I hate making pie crusts. I have a heavy hand with dough ... great for breads and such, but terrible for tender things that have to be rolled out. Plus a good pie crust needs a chill time, something I didn't have the luxury, being that it was not 5:35pm.
Luckily, press-in crusts exist for people like me. And luckier still one of my fave crusts uses almond flour, something I had plenty of on hand, leftover from some other recipe. Unluckily, I didn't have one of the other main crust ingredients: oatmeal or oat flour.
But I did have something better. A secret ingredient that I happened to stock up on when the Try-N-Save had a sale BC (Before Covid). And it worked so well in the crust that oatmeal (if/when I ever get some again) will go back to being a breakfast food.
Ready for the secret ingredient?
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