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Recipe1M+
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
Two simultaneous timers — track bread and sauce independently
Magnetic timer for oven door — loud alarm, count up and down
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Powdered cream for shelf-stable cooking — sauces, baking, camping
Two simultaneous timers — track bread and sauce independently
Magnetic timer for oven door — loud alarm, count up and down
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heat oven to 350f. mix flour, oats and 3/4 cup sugar in large bowl; cut in butter until mixture resembles coarse crumbs. reserve 1 cup crumb mixture. add sour cream, 1 egg and baking soda to remaining crumb mixture; mix well. spread onto bottom and 2 inches up side of 9-inch springform pan sprayed with cooking spray. beat cream cheese, remaining sugar and extract in small bowl with mixer until blended. add remaining egg; beat on low speed just until blended. spoon into crust. top with pie filling; sprinkle with reserved crumb mixture and nuts. bake 50 to 55 min. or until golden brown. cool 15 min. run knife around rim of pan to loosen cake; remove rim. serve cake warm or at room temperature.