Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Use the "Pie Crust Recipe (Lard Pie Crust)" recipe

Easy, never-fail recipe. Easier than vanilla slices and tastier. Very moreish and quite light to eat. I was given this recipe 3 years ago, and it's now my signature dessert. - auntymia

This recipe is a twist on the traditional magic cake. Layer Granny Smith apples at the bottom of your cake tin (or use canned pie apples if you're short on time) and just like magic, three layers appear: cake, apple custard and fudge!

Malted milk powder, sold near the hot cocoa mix at the grocery store, combines barley malt and milk for a more nutritious, sweeter drink than milk. Malt powder comes from sprouting barley, drying it and grinding it into a powder. It has a nutty, toasty, somewhat buttery taste that makes it a natural choice to enhance milk and make it richer. Try a relaxing cup of warm malted milk prepared from homemade powder or mix it with cold water or milk for an alternative to flavored milk. You can also add it to cookies or other baked goods to give them a homey, wholesome flavor.

Imagine taking a bite of a moist and fluffy cake that’s loaded with tiny bits of pistachios. Then, surprise! A hidden layer of rich and creamy cheesecake swirls through the center. But wait, there’s more! The whole cake is topped with a crumble that’s so good, you might just eat it straight out of the bowl (we won’t judge!).