Angry groom loses it during wedding cake cutting ceremony, leaving guests and bride horrified
A wedding day is usually considered to be the happiest day in a couple's life, but for one hot-headed groom, that was definitely not the case.
A shocking Facebook video shows a man completely losing it during a botched cake cutting ceremony at his wedding reception, leaving guests and his new bride horrified.
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Fall Desserts 2021! APPLE PIE in a SHEET PAN Feeds a LARGE Crowd
Add this recipe to your Fall Desserts for 2021! Learn how to bake Apple Pie in a sheet pan. Sheet pan apple pie bars feed a crowd. It is like baking 2 1/2 apple pies at once!
Check out this latest video where I teach you how to make an apple pie so big that it feeds 18 people. Baking pie in a sheet pan is easier than baking an apple pie in the traditional way. The pie is not so thick because the sheet pan is so large. This lessons the chance of a gummy crust. And the apples soften up faster. You can choose not to make a basket weave crust. Sometimes I make in with a complete crust on top. Or you can choose to add a streusel top to your sheet pan apple pie.
0:00 Intro
0:51 Rolling out the dough, placing in sheet pan
2:37 Dressing the apples with cinnamon and sugar
4:48 adding the pads of butter
5:06 Rolling out the dough for the weave on top
6:16 baking
7:00 Making the Icing and drizzle
I used an old family pie crust recipe for this. It is called Never fail pie crust and it has not failed me yet. It is a slighty moist pie crust. So it needs lots of extra flour while rolling it out. I used lard this time but I have also used butter and crisco.
Apple Pie Squares
2 batches of never fail pie crust (or store bought dough, 2 pies, top and bottom crust)
9 cups granny smith apples
2 cups sugar
1/2 t - 1 1/2 t cinnamon (depending on your preference)
3 T flour
1/2 stick butter
Roll out half of dough and piece into the bottom of a jelly roll pan or cookie sheet with sides. In a large bowl mix apples, sugar, and cinnamon and pour into dough. Sprinkle with flour, then add pads of butter on top of apples. Roll out strips of dough and create a criss cross pattern on top. Bake at 375 degrees for 45 minutes.
Watch never fail pie crust video here:
Never Fail Pie Crust (double this recipe for apple pie squares!!)
3 cups flour
1 1/4 cups lard
5 T water
1 tsp vinegar
1 egg
(by hand)
Mix together water, vinegar, and egg. Cut lard into flour until a crumble is formed. Add liquid mixture and blend. Do not overmix.
(food processor)
Mix together water, vinegar, and egg. In food processor add flour and lard. Pulse until crumble forms. Slowly add liquid and pulse until the dough comes together.
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Caramel Apple Dump Cake with Spiced Whipped Cream
I really don't think that there's an easier cake than this one. If you can mix and pour, you can make it. With apples, caramel and spiced whipped cream, this dessert screams fall!
For the full recipe:
Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
Ina bakes a moist and delicious Vanilla Cream Cheese Pound Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Vanilla Cream Cheese Pound Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves
Ingredients
Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
Cook’s Note
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.
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Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network