That's a Strudel! Cathy's 10 minute DIY Apple Strudel.wmv
Authentic Apple Strudel by Cathy Kreismanis of Bread of Life Cooking School. At Bluebird Market Farmers Kitchen, Cathy uses farm fresh apples in this traditional Christmas strudel. Enjoy this farmers market cooking lesson on a Cottage Baked Artisan alternative to apple pie. DIY 10 minute authentic Apple Strudel pastry. bluebirdmarket.com
Dump Cakes 2 Ways | The Pioneer Woman | Food Network
Ree Drummond's fruit-filled dump cakes could NOT be easier to make!
Subscribe ►
Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Dump Cakes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 24 servings (each cake serves 12)
Ingredients
Cherry-Pineapple Dump Cake:
One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Peach Dump Cake:
1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving
Directions
Preheat the oven to 350 degrees F.
For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #DumpCakes
Dump Cakes 2 Ways | The Pioneer Woman | Food Network
SLOW COOKER APPLE PUDDING CAKE Made easy with box cake mix
SLOW COOKER APPLE PUDDING CAKE Made easy with box cake mix
Today's Recipe:
**Click here to see my recipe blog:
*To purchase my cookbook vol 1, click link
**To purchase my cookbook vol 2, click here
***To purchase my cookbook vol 3, click here
***My Amazon StoreFront (As an Amazon Associate I earn from qualifying purchases.)
***Follow me on Social Media
Facebook @
YouTube @
Pinterest @
TikTok @
Rumble @
Instagram @
#catherinesplates #slowcookerrecipes #dessert
For Business Inquiries please contact me at catherinesplatesed@gmail.com
Write to me at: Catherine’s Plates 22720 Morton Ranch Road, Suite 160, Box 340 Katy, Texas 77449
Apple Cranberry Dump Cake
Dump cakes are a really easy dessert and this one is packed with fall flavors. All you need is a few simple ingredients. If you aren't a fan of apple pie filling, try it with canned peaches in heavy syrup instead!
APPLE-CRANBERRY DUMP CAKE
Prep 5 min
Cook 45 min
Ready in 50 min
NOTHING SAYS HOLIDAYS QUITE LIKE APPLES AND CRANBERRIES. AND WHEN TIME IS SHORT, THIS NO-MIX DUMP CAKE MAKES IT EASY TO SATISFY YOUR SWEET TOOTH!
INGREDIENTS
Butter for greasing
2 cans (21 oz./540 mL each) apple pie filling
1 can (14 oz./348 mL) whole cranberry sauce
1 box (15.25 oz./432 g) spice cake mix
¾ cup (175 mL) butter (1½ sticks), thinly sliced
½ cup (125 mL) chopped walnuts or almonds
Optional Topping: Vanilla ice cream or whipped cream
DIRECTIONS
Preheat the oven to 350°F (180°C).
Grease the bottom of the Stone Rectangular Baker with butter.
Pour the pie filling over the bottom of the baker. Top with dollops of the cranberry sauce and spread evenly.
Sprinkle the cake mix over the filling, then add the sliced butter over the top.
Top with the nuts. Bake for 45–50 minutes, or until the cake is bubbly on the edges and browned on the top.
Serve with ice cream or whipped cream, if you’d like.
Yield:
8-10 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 500, Total Fat 19 g, Saturated Fat 10 g, Cholesterol 35 mg, Sodium 500 mg, Carbohydrate 84 g, Fiber 1 g, Sugars 51 g (includes 19 g added sugar), Protein 3 g
Cook's Tips:
You can make a “dump” cake with any cake mix, pie filling, and nut you have in your pantry. Mix and match—trust us, it’ll be delicious!
You can make this recipe in the microwave with the Rockcrok® Everyday Pan or Dutch Oven. Reduce to 1 can of apple pie filling and 1 stick of butter. Fill the pan according to the directions and microwave, covered, for 13–15 minutes. Let it stand for 5 minutes before serving.
PIN IT FOR LATER:
King Family Cookbook, Xan's Raw Apple Cake
Join me as I make my way through the King Family cookbook. This raw apple cake is the perfect dessert for fall and is topped with a hot apple topping! This recipe is from the kitchen of King Cousin Xan and her daughters. So delicious!
Stuffed Portabellas & Raw Apple Crumble with Cathy Fisher | Delicious Living with Katie Mae
Sign up via the link below to get the recipe and you'll be added to our free Culinary Gym email list so we can share about upcoming Delicious Living episodes, recipes, and more!
* Get the recipe sent to your inbox:
Cathy Fisher is the creator of StraightUpFood.com, a website offering free recipes and information on eating a whole-food, plant-based diet free of salt, oil, and sugar. She is also a cooking instructor, teaching classes at TrueNorth Health Center and the McDougall Program, both in Santa Rosa, CA. Cathy began eating a plant-based diet in 1999, and in 2016 published her first cookbook, Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar.
Book on Amazon:
Website:
Facebook:
Instagram:
Follow Chef Katie Mae & The Culinary Gym for more inspiration and support along your plant-based journey!
* Website: theculinarygym.com
* Instagram.com/theculinarygym
* Instagram.com/chefkatiemae
* Facebook.com/theculinarygym