The perfect hard-cooked egg, encased in sausage, rolled in crispy cornflake crumbs, baked, and then topped with a decadent celery sauce…..Heaven on a plate.
Apple pie filling and canned pumpkin combine with cake ingredients in your crockpot or slow cooker for an easy and moist dessert.
This recipe yields a buttery, crisp crust, and unlike a standard pate brisee, or pie crust, it will not get tough with handling. It can be sweetened by adding 1 ½ tablespoons of sugar to the flour – and can be mixed in a food processor!
It works wonderfully with my gluten free flour recipe