Apple Fritters!

The Apple Season is Over

Glazed and ready for a cup of coffee

Since it's the end of the apple season, I have ended up with one apple that is about to "blink" as we say in the south.  That means it's about to go bad.  This apple looked like it was just right to make apple fritters.

Ready for cooling and glazing

This is the recipe that I use but you might find it a little "unsweet" so feel free to add more sugar or Splenda if you want a sweeter batter.   After combining the ingredients, you will notice this batter is almost like pancake batter....which I am sure the origins of this recipe started out with extra fruit and batter left over.   As you know, here in the south, we don't waste anything, if it hasn't spoiled.  If it has...maybe the compost bin will be the final destination!  

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Cinnamon Apple Fritters

  for fritters:

2 tb sugar

2  eggs

1/2 ts vanilla

1 c flour

2 ts baking powder

1/2 ts cinnamon

1/8 ts pumpkin pie spice

1/2 ts salt

1/4 c milk, or buttermilk

1 ts lemon juice

2 c granny smith apples; peel, core

  vegetable oil for deep-frying

  for glaze:

1 1/4 c powdered sugar

1/4 ts vanilla

1 tb warm water

In a stand mixer, cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed.

In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter.

Heat vegetable oil to 375F. Scoop out large spoonfuls of the batter and carefully and gently slide the fritter batter into the hot oil. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. When the fritters become brown on both sides, flip them over again.

Using a wire mesh strainer, remove the fritters, one at a time, to a paper-towel lined rack to drain & cool.

For Glaze: Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin glaze. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and paint the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden.

Yield: 10 fritters

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I do hope you enjoy as much as we do....and they make a great breakfast treat!

ICE CREAM CAKE!

What a great dessert for a 

Hot Summer Day

This great dessert is so easy to do...but I must advise it is a bit time consuming.  All the steps require returning to the freezer for a complete refreeze before proceeding to the next step.  

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Ice Cream 'Cake'

Desserts, Ice Cream

15  Oreo Cookies

1 tablespoon cream

9  ice cream sandwiches; or more

1 pint banana ice cream

1 pint vanilla ice cream

1 pint strawberry ice cream

1 1/2 c heavy cream; whipped

1 envelope gelatin; softened in water

  sugar; to taste

Coat bottom and side of a 9-inch round springform pan with nonstick cooking

spray. Line side with waxed paper, using spray to help adhere to pan. Trim

paper to height of pan.

Finely crush 12 Oreo's in a food processor. Add milk; pulse just until

mixture holds together. Set aside.

My tip: Be sure ice cream bars are completely frozen. Do NOT unwrap, but

cut with paper attached. Return to freezer to completely refreeze. This

makes it so much easier to handle the cut bars...but WORK QUICKLY.

Cut each in quarters (cut once horizontally, once vertically). Break apart

and remove paper wrappers. Stack strips of sandwiches on end, packing them

snugly together, around wax-paper-lined pan. Repeat with remaining

sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan;

press firmly over bottom. Freeze 1 hour.

Remove all 3 flavors of ice cream or frozen yogurt from freezer and let

soften for 15 minutes at room temperature.  Transfer banana ice cream to a

small bowl and stir until good but firm spreading consistency. Return to

freezer for the ice cream layer to refreeze. Repeat with vanilla and

strawberry.

Remove pan from freezer. Spread ice cream on bottom, then top with vanilla

and strawberry, spreading all layers at level. Top with whipped cream,

edging border with star tip. Return to freezer; freeze overnight.

Whip cream until soft peaks form. Add sugar as desired and softened

gelatin. Whip until firm peaks form but do not over beat. Spread over top

and finish edge with whipped cream in a star tip bag.

To serve, remove side of pan, then waxed paper. Cut into wedges.

You can use any flavor of ice cream.  Choose your favorites!!   This would

also be great with Lime, Orange and Pineapple Sherbet.

Notes:  ©WHStoneman

Yield: 8 servings

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Cookie Crust added after Border

Ice Cream Layers Added

Blueberry Oat Squares

Blueberry Oat Squares.....YUM!!!

These have to be the best tasting bar dessert I have ever enjoyed.   So easy and quick.  Blueberries are not quite in season, so I made these with frozen blueberries from the grocery freezer case.  If you should be so lucky to still have berries from last year, they will taste better on a cold winter night right from the oven with a little ice cream.   I have only made these with blueberries, but I can't imagine that strawberries or raspberries wouldn't be just as good.  

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Blueberry Oat Squares

1/4 c sugar

2 tb cornstarch

1/3 c water

1 ts lemon juice

2 1/2 c blueberries; fresh or frozen

1 pkg yellow cake mix

1 1/2 c quick-cooking oats; divided

8 tb butter; cold, divided

1  egg

1/4 cup brown sugar, packed

Preheat oven to 350F.

In a saucepan, combine sugar and cornstarch; gradually whisk in water and

lemon juice until smooth; bring to a boil stirring constantly. Stir in

blueberries; cook and stir for two minutes longer or until thickened and

bubbly; remove from the heat and set aside.

In a bowl, combine the dry cake mix and one cup of the oats; cut in six

tablespoons butter until crumbly. Set aside one cup of crumb mixture for

topping and stir egg into remaining crumb mixture. Press into a 13" x 9" x

2" baking dish coated with non-fat cooking spray; spread blueberry mixture

to within 1/4 inch of edges.

Combine the brown sugar, remaining oats and reserved crumb mixture; cut in

remaining butter until crumbly; sprinkle over top of blueberry mixture.

Bake at 350 degrees for 30-35 minutes or until golden brown.

Yield: 12 servings

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Crumble Mix on the bottom with Blueberry spread all over....finish with the reserved crumble.

Hot from the oven ready for a scoop of ice cream or whipped cream.  

  

Strawberries...Strawberries....YUM!

Every recipe that Cook's Country provides is outstanding...and I have never had a bad recipe from them!     

The original recipe called for a "crumb" crust.    I make a far superior "lard" pastry 

crust and it would make both my grandmas proud.    Enjoy...this is 

one of the best summer pies....and strawberries to boot!   Also, I had a few extra

strawberry slices and used them to decorate the pie edge.   

I am positive that Cook's Country would approve!

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Strawberry Chiffon Pie

1 9 inch pre baked pastry crust

2 teaspoons unflavored gelatin

2 tablespoons water

2 1/2 c strawberries; hulled and diced

1 c strawberries; sliced

3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 tablespoons lemon juice

2 large egg whites

1/8 teaspoon cream of tartar

1/2 cup heavy cream, chilled

FOR THE FILLING: Sprinkle gelatin over water in small bowl and let sit

until gelatin softens, about 5 minutes. Process hulled whole strawberries

in food processor until completely smooth, about 1 minute. Transfer to

fine mesh strainer set over medium bowl and press on solids to extract 1

cup of juice; discard solids. Whisk 3/4 cup sugar, cornstarch, salt, and

strawberry juice together in small saucepan.

Bring juice mixture to a boil to activate the cornstarch over medium heat, stirring constantly. Cook

until slightly thickened, about 1 minute. Off heat, whisk in gelatin

mixture until dissolved. Transfer to large bowl, stir in lemon juice, and

let cool completely, about 30 minutes, stirring occasionally.

Using stand mixer fitted with whisk, whip egg whites and cream of tartar on

medium low speed until foamy, about 1 minute. Increase speed to

medium high and whip whites to soft, billowy mounds, about 1 minute.

Gradually add remaining 2 tablespoons sugar and whip until glossy, stiff

peaks form, 2 to 3 minutes. Whisk one third of meringue into cooled

strawberry mixture until smooth. Fold remaining meringue into strawberry

mixture until only few white streaks remain.

In now empty mixer bowl, whip cream on medium low speed until foamy, about

1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3

minutes. Gently fold whipped cream into strawberry mixture until no white

streaks remain. Fold in sliced strawberries. Spoon filling into crust and

spread into even layer using back of spoon. Refrigerate pie for at least 3

hours or up to 24 hours. Serve.

Notes:  Cook's Country

Yield: 8 servings

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Blueberries....Fresh or Frozen!

While browsing my favorite, Ina Garten, she was making something that really sounded great.    As a matter of fact, I have come to rely on her cookbooks for guidance and inspiration.   This recipe is written as she directed, but I have taken some liberties with the formula.  

The original recipe makes too much streusel in my opinion.   I made as she prescribed, but only used half of the streusel and saved the other half in a freezer bag to use later.  

Also, I have exchanged the sour cream with peach yogurt and used sliced peaches instead of the blueberries.    Both have become favorites.  

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Blueberry Crumb Cake

  FOR THE STREUSEL:

2 tb granulated sugar

3 tb brown sugar

1/2 teaspoon ground cinnamon

2 oz unsalted butter; melted

2/3 cups flour

  FOR THE CAKE:

6 tablespoons unsalted butter

3/4 cup granulated sugar

2 extra-large eggs; room temp

1 teaspoon vanilla

1/2 teaspoon lemon zest; grated

2/3 cup sour cream

1 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries

  confectioners' sugar for sprinkling

Preheat the oven to 350F. Preheat 340F. convection. Spray a 9-inch round baking pan with Pam. Place parchment paper round in bottom of pan; spray with Pam.

Special Note for the Streusel!!    I half the quanities from Ina's original recipe.   If you make as written, you can spread what you need on top of the batter and freeze what is left over for the next one.

For the streusel:Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar. The original recipe had double the amount of streusel. I halved the quantity for a better result.

I also have substituted peach yogurt and added sliced peaches instead of the blueberries.

Notes:  Ina Garten

Yield: 8 servings

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Enjoy warm with a scoop of vanilla ice cream. 

Yellow Cakes for Summer Desserts

Summer is such a great time for desserts.....and the easier the better.   A nice bakery pound cake will fit the bill...but a home made yellow butter cake is even better.   I topped this layer with blueberries and fresh strawberries.   So good and no frosting required!

.

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Yellow Butter Cake

1 1/2 cups all-purpose flour; plus more for pans

1 1/2 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter; room temperature

1 3/4 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the

bottoms with parchment paper. Butter parchment, and dust with flour,

tapping out excess; set aside.

Into a medium bowl, sift together flours, baking powder, and 

salt; setaside.

In the bowl of an electric mixer fitted with the paddle attachment, beat

the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down

the sides of the bowl as needed. Beat in eggs, one at a time, then beat in

vanilla. With the mixer on low speed, add the flour mixture in three parts,

alternating with the milk and beginning and ending with the flour; beat

until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula.

Bake, rotating the pans halfway through, until cakes are golden brown and

a cake tester inserted into the center comes out clean, 30 to 35 minutes.

Transfer pans to a wire rack to cool 20 minutes. 

Invert cakes onto the rack; peel off the parchment. 

Reinvert cakes and let them cool completely, top sides up.

Yield: 2 9-inch  round cake layers or

1 9x13 cake layer

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Oatmeal Pie

Old Fashioned never goes out of style

 

I haven't made this pie in years simply because I forgot about it.  My Grandmother Lola had it scratched out on a book marker I found many years ago.  She was the Queen of Piemakers!  Lola knew how to make the best pie crusts..but most likely I will have to blame her success on the lard she used.  When you live on a farm, you use everything at hand.   This pie is what Grandma made when she couldn't afford pecans...since it is reminiscent of a pecan pie. 

Cooling...but not quick enough!

  I flip my cooling racks over.  The rack legs make a very

convenient handles for placing and removing from a hot oven.  

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Oatmeal Pie

Pies

3 large eggs
2/3 cup sugar
2/3 cup corn syrup; dark
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup butter; melted
2/3 cup rolled oats
1  pie shell, 9 unbaked

Preheat oven to 350F.

Combine first six ingredients. Fold in oats and pour into shell. Bake for 50 minutes.

Notes:  ©WHStoneman/LolaStoneman

Yield: 6 servings


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Bon Appétit and Enjoy 

YOUR Wonderful World!

Whipped Cream Extraordinaire!

 I have been looking for a whipped cream I can pipe and it will hold its shape.   Whipping heavy cream will keep its shape for a while but slowly begins to droop.   

My good friend at Coleen's Recipes was gracious enough to share her secret for a stabilized whipped cream.   I tried it and it works so nice...loved the results.  She also shared her Pineapple Coconut Cream Pie that was luscious.  This piping in the picture is over 24 hours old.  Kept its shape and never became weepy. 

Perfect for piping and spreading   

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Stabilized Whipped Cream

Frostings

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid.  Let this liquid cool, but not so cool that it turns back into a solid.

Whip the cream, sugar and vanilla until it gets thick, but  not totally whipped.  While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

Yield: 2 cups


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Bon Appétit

and 

Enjoy YOUR Wonderful World!

Apple Tart Tatin

While browsing through the grocery, I came across beautiful, Granny Smith apples at a great price.   Of course, any apple dessert will be at the top of my dessert  choices and a little scoop of good vanilla ice cream can't hurt!   This is SO EASY and will impress with little effort or skill. 

Ready for Serving

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Apple Tart Tatin

Desserts

5 lg Granny Smith apples; peeled, cored
2 tb butter
1/2 c brown sugar
  or
1/2 c Splenda Brown Sugar Blend
1 ts cinnamon
1/2 c walnuts; chopped
1/4 c Amaretto Liqueur; if desired
1 tb cornstarch
1 pinch salt
1 sheet Pepperidge Farm Puff Pastry; thawed

 

Preheat oven to 400F.     Thaw Puff Pastry, covered, on counter top for 30 minutes.  Directions will be included with the  Pepperidge Farm package.

Core and peel apples.  Slice apples and place in bowl.   Sprinkle with a  tablespoon lemon juice, if desired.   Lemon juice prevents apples from darkening, but since this has cinnamon in the spice mix, the color change is not objectionable.

Over medium heat, melt butter, add brown sugar and chopped walnuts.  Add sliced apples, cinnamon, salt and Amaretto.   Sprinkle cornstarch over top.  Stir to blend and cook over medium low heat for 15 minutes.

While apples are sauteing, cut thawed puff pastry a little larger than the skillet size.    After cooking, remove from heat to cool slightly.    Place pastry over top of cooked apples and slightly tuck the edge into the skillet to prevent apple mixture from boiling out.

Immediately, place in preheated oven for 25 minutes or until golden puffed.

Remove from oven and let set for five minutes....NO LONGER!   With a knife, loosen the pastry from the edge of pan and immediately invert onto serving plate.  Adjust as necessary to re center on serving plate.   I cut small heart shapes from the pastry scraps.  Cooked in separate sheet for 15 minutes, cool completely and add to top after inverting. 

Cool completely and serve with ice cream or whipped cream is nice.

Notes:  ©WHStoneman


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Walnuts chopped

Brown Sugar and Walnuts ready to saute

Beautiful Granny Smith Apples

After 15 minutes, covered stove-top cooking

Pastry cut to pan size

Right from the Oven!

 

 

Bon Appetit and Enjoy! 

The Peaches are IN!

Wonderful Peaches are arriving from South Carolina...so good and so juicy this year.  

My first thought.....what will it be...deep dish peach pie, peach cobbler or peach crisp.   A little poll narrowed it down to Peach Crisp.   This is an old family recipe..you know the kind that was written in the back of a decades old cookbook.   I redid it for your convenience since you might not want to see the tattered and stained family cookbook.   

My original recipe calls for brown and white sugar.   I use Splenda and Splenda Brown Sugar just to keep the sugar lower.  I find that Stone Ground Whole Wheat flour works very nice too...a little more "nutty" of a flavor. 

For ease of peeling peaches, place a knife cut "X" on the bottom of the peach.   Add to boiling water bath for two to three minutes.  

 

IMMEDIATELY...place peaches in an ice water bath to stop the cooking process.   When cool enough to handle, the peach skins should slip right off.   If not, return to the boiling water bath for a thirty more seconds.   Slice peaches in prepared pan and proceed. 

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Peach Crisp

8  peaches
1 cup flour, all purpose
1/2 cup brown sugar
1/2 cup sugar, granulated
1 teaspoon cinnamon
1/2 cup butter; cold, cut in pieces
1/2 cup rolled oats

Preheat oven to 350F.  Slice peeled peaches.

Place peaches in buttered 8" x 12" baking dish. Combine flour with brown sugar, white sugar and cinnamon. Cut in butter into it until it is in tiny bits and easiest to do in food processor.

Bake for 1 hour or until topping is crisp and peaches are tender. Serve on its own or with vanilla ice cream.

Yield: 6 servings

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Fresh from the oven to cool!

Ready for serving...with fresh whipped cream 

This Peach Creation looked too pretty cooling in the 
Sun on my counter...I just had to share it with you.

Here is a small addendum from today, August 27.  Peaches are  still coming in beautiful and I was compelled to buy more.   We did have Peach Crisp last  week, but I needed another "small" dessert for this weekend.   Prepared a pastry shell and added my peaches with a quarter cup Splenda, sprinkle of cinnamon, 1/2 teaspoon Lemon Extract and two large teaspoons of Arrowroot for the thickener.  I like Arrowroot,since it thickens and the liquid remains clear, unlike a cloudy effect when you use flour, etc.   Also, added a small crumble, ala dutch apple pie to the top and into the oven at 350F for 40-50 minutes.   Now this beautiful dessert is ready for its closeup!! 

 

It's Whats for Dessert!!

For me, nothing is more satisfying than dessert.    My motto...."save your fork...there's PIE"!   This happened to turn into a quick rendition of a creme filled cream puff.   Actually, it is quite easy.  

My puff recipe is from the old, very old Betty Crocker cookbook.   

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Cream Puffs


      ----CHOUX----
1 cup water
1/2 cup butter
1 cup flour
4  eggs
      ----FILLING----
  vanilla cream pudding
  or sweetened whipped cream
  confectioner's sugar

Heat oven to 400F. Heat water and butter to rolling boil. Stir in flour.  Stir vigorously over low heat about 1 minutes or until mixture forms a ball. Remove from heat. Beat in eggs, all at one time; continue beating until smooth. drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased baking sheet.

Dough may be put in pastry bag and piped onto baking sheet.   I prefer this method. 

Bake 35 to 40 minutes or until puffed and golden. Cool away from draft. Cut off tops. Pull out any filaments of soft dough. Carefully fill puffs with Vanilla Cream Pudding. Replace tops; dust with confectioner's sugar. Refrigerate until serving time.

Notes:  ©Betty Crocker

Yield: 12 servings


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NOTE:   I have learned from Lucinda Scalla Quinn that you can prepare on cooking sheet and freeze.   They are ready from the freezer to fix just a few or the whole batch at once.  

From the freezer into the oven at 400F. 

After cooling, I filled with my favorite vanilla filling.  Use a boxed Jello mix for a quicker fix.    Top with Smuckers Hot Fudge Ice Cream topping and whipped cream sweetened with Splenda....works great. 

Happy Fourth! & Other Great Treats!

My favorite time of the year is when we get Paw Paw, MI blueberries!   The season is in full swing and LeDuc delivers some of the best.   We were able to pick up some locally and didn't have to travel 500 miles to pick them!    And we are seeing South Carolina peaches coming into our markets.  I love them both and made one of my old time favorite Peach Blueberry Tart.   So easy and great tasting. 

I peel and slice 2 cup peaches, wash 1 cup  berries and combine in a saucepan.   In a half cup of orange juice, I add a tablespoon of clear gel, or if you don't have that, cornstarch or arrowroot will do the same.   Mix well with 3 tablespoons of sugar or Splenda.  Add OJ mixture to the saucepan.  Bring to a boil and the mixture will thicken with a beautiful glaze on the fruit and berries.  

Along with this great dessert....beef enchiladas sounded good.    My  enchilada recipe is from The Tex-Mex website.   Great recipes that I use quite a bit.  Supper is ready for the table!

Beef Enchiladas with Black Bean Salad! 

Enjoy and Have a Happy and SAFE Fourth of July!!   

Blueberry Vanilla Slice

Blueberries are starting to come in fresh.   My personal favorites are from Southwest Michigan, but today I picked up a pint from South Carolina.  Nice... plump and juicy.  

Starting with my Sugar Busters crust, I crush up plain Triscuits to yield a half cup of crumbs.    This is exactly the same as using graham crackers but the Triscuits don't have any sugar.   To the crumbs, I add  one tablespoon Splenda, 1/3 cup melted butter and pulse until combined and the crumbs are well mixed.    Pat into an eight inch square pan and bake at 375F for 15 minutes or until golden brown.    Cool completely and scatter blueberries over the crust.       

For the vanilla pudding, I always just Jell-0 Sugar Free, Fat Free mix using 2% milk.  Of course, you can use whole milk or heavy cream if you like, but we are still trying to loose a few extra pounds!      The regular box will cover nicely.  

After chilling for a few hours, the "lighter dessert" is ready for serving....and topped with some fresh whipped heavy cream is great!

Ready to Enjoy!!

Sara's Saucepan Pie Crust

While flipping through web pages, I ran across Martha Stewart's Radio Blog pages.  Since I don't have SAT radio, I didn't know this existed until I rented a vehicle in Miami for vacation travel.   After returning home, I had to investigate the blog pages    ...and I ran across this!!   Hard to believe something could be so simple, but it really works and tastes great.  Thanks again to Martha and Sara!  

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Sara's Saucepan Pie Crust

New Finds!, pastry

1/3 cup cooking oil
1/4 cup water
1 cup self-rising flour


Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.

Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't over stir....will make your dough tough. 

Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers. Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge.  That's it!

Notes:  Everyday Food, M Stewart


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I blind baked the crust at 375F for 15 minutes.  Removed the pie weights and continued for 10 more minutes until firm and dry.  After cooling, I filled with a chocolate mousse and topped with freshly whipped cream.  So easy and quick....hope you enjoy!

Ready for blind baking 425F for 15-18 minutes

Crisp Golden Crust

Rich Chocolate Mousse with Fresh Whipped Cream

I have taken this to another level.....by adding two tablespoons of cocoa powder and two tablespoons Splenda.  The dough comes together just like a Pâte  à Choux or cream puff dough.   After patting into my 8" tart pan with a removable bottom, I smooth it out with the palm of my hand and then use a flat bottom straight side measuring cut to keep it an even thickness.

After a brief mixing

Smoothing out crust with measuring cup

Into the Freezer for 15 minutes resting time and to chill before blind baking

The crust cooled to room temperature and then I filled with a quick vanilla custard pudding mixture...so easy and tasty.   The crust almost has the consistency of a shortbread without all the butter calories.