pearl – thanks.
now I just gotta cook it all.
as i’ve stated other times, i don’t usually work with recipes. i can tell you ingredients, and you can measure them, or base them on similar recipes that you have.
Mango-Apple Crumble
(read whole recipe through so you can know your amounts – all depends on how much you’re making)
equal amounts flour and sugar + a little more sugar (makes the crisp crispier…)
add canola oil bit by bit till you have a crumbly mixture, mixing with for or fingers.
sprinkle in cinnamon – mix a bit more.
dice apples and mangoes. (can be big chunks or small)
press half of crumble on bottom of pyrex dish. (aluminum gives a metallic taste to apples)
top with apples, then mango.
crumble on rest of crumble.
bake on 350 for an hour (ovens vary, so you have to check)
I get rave reviews on this dish.
And it’s quite hard to spoil it, even without a recipe. unless you burn it…
the coffee caramel ice cream is not really homemade. i take coffee ice cream, soften it, and add caramel sauce (bought) and some espresso syrup (chocolate syrup mixed with instant coffee or espresso powder) and some chopped roasted hazelnut ice cream topping. stir in, but don’t completely mix and refreeze. can be made dairy or parve.
the only time i make parve coffee ice cream is pesach. Maybe i’ll share my recipe then (that’s a real recipe, but it’s with my pesach stuff)
the tofutti coffee pops are store bought. and they are really good.