Courtesy of Andreas Viestad via the Pocatello newspaper. This apple dessert is a traditional dish both Norway and Denmark lay claim to, Viestad says. "How it got its name is easy to understand: It consists of layers of applesauce and sweet cinnamon-scented bread crumbs, veiled with whipped cream." Note: If your applesauce is very sweet, reduce the sugar for the bread crumbs.
A little bit of effort, but amply rewarded. This was adapted by Jonathan Reynolds of the New York Times from "The Berry Bible." He prefers gin and so do I, but it's also awfully good with vodka. You'll have leftover simple syrup and berry puree, but I promise you, it won't go to waste. Cooking time is the estimate of how long it takes the syrup to cool.
This is a "MUST HAVE RECIPE" as it is the basic chicken wing sauce with "SAMPLER VARIATIONS". Found this recipe in our local newspaper.....and I just couldn't pass it by without clipping it and posting it to share with all of you. There must be a variation here that you will love...and maybe a variation to add. Try it...3 ingredients or MORE! Start with the basic ingredients and add your variation of choice.