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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Italian cream cheese — tiramisu, pasta, risotto finishing
Achievable elevated desserts — laminated doughs, cakes, custards
Electric butter churn — artisan butter from cream in minutes
Grade A bourbon vanilla beans for custards, ice cream, extracts
Hand-crank butter churn — homemade cultured butter from cream
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Heat oven to 375°. Separate dough into 2 long rectangles. Place in an ungreased 9 x 13-inch pan; press in bottom of pan, firmly pressing perforations to seal. In a small bowl, blend cream cheese, sugar and almond extract; mix until smooth. Spread over dough. Spoon pie filling evenly over cream cheese mixture. In a medium bowl, combine flour, brown sugar and margarine; mix until crumbly. Stir in pecans; sprinkle crumb mixture over fruit. Bake for 30 to 35 minutes or until golden brown. Cool and cut into serving size pieces. Top each serving with Cool Whip and a few chopped pecans. Also great cold.