Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Baked Apple Snow Tart

Apple Snow, although it sounds archaic, was a very popular dessert of the 70s. It was simply cooked, spiced apples with whipped cream and beaten egg whites that were all blended together. It was an easy treat to make for us children but is rarely heard of today. So I Yanked it! We used Macs for the apples back then, so I use Mac's for the apples now. Besides, firmer apples would take too long to soften, thereby burning the crust. Enjoy a new spin on an old classic.


For 6 people


  • 2 cup(s) crushed vanilla wafers
  • 5 tablespoon(s) butter or margarine, melted and divided
  • 1/2 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) dried ginger
  • 2 whites
  • 3 tablespoon(s) granulated sugar
  • 2 tablespoon(s) flour
  • 1/3 cup(s) crushed walnuts
  • 1 large Macintosh apple
  • 2 tablespoon(s) brown sugar
  • 2 teaspoon(s) vanilla

Baked Apple Snow Tart Directions

  1. Preheat oven to 350-degrees F. In a medium bowl, blend cookie crumbs, 4 tablespoons melted butter, cinnamon and ginger and press into a 9 or 10-inch pie or cake pan, bringing it up the sides as much as possible; set aside. In another clean, dry bowl, with an electric mixer on high, beat egg whites until soft peaks form. Slowly add granulated sugar as you continue beating, until stiff peaks form. Beat flour into meringue very well. With a spoon, fold in the crushed walnuts. Dollop meringue mixture into prepared crust in small mounds covering bottom of pan.
  2. Peel, core and thinly wedge apple. Place wedges decoratively over the top of the meringue mounds, leveling each mound as you press the apple into the tart.* In a small bowl, whisk the remainder of melted butter, brown sugar and vanilla well. Drizzle over the top of the apple wedges and bake 40-45 minutes, or until the apples are tender. Remove from oven to cool slightly before slicing and serving.
  3. * It is very difficult to spread the meringue because it will lift up the graham cracker crust.