Izzy Has To Stay 8 Hours After The Show Wraps
Hopefully she has some pizza in case she gets hungie #shorts #gamechanger
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Meghan Markle Just After Wedding Prince Harry, at Nottingham Cottage on Kensington Palace Grounds
I didn't FART you DID!
Homemade Hot tub! Who made those bubbles? #shorts #viralshorts
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Aunt Judy's Apple Cobbler with Ginger Whipped Cream
Aunt Judy's Apple Cobbler
Ingredients
3 apples, peeled & cubed
1/2 cup sugar
1/4 cup brown sugar
2 tablespoons flour
Pinch of Tone's Salt
1 teaspoon Tone's Cinnamon
1 teaspoon vanilla extract
1/2 lemon, juiced
Butter for greasing
Streusel Top
1/2 cup flour
1/2 cup sugar
1 tablespoon baking powder
2 oz. butter
1 egg
Make
•Preheat oven to 350⁰F.
•Peel apples and cut them into cubes then place them in a mixing bowl.
•Add regular and brown sugar, flour, salt, cinnamon, vanilla extract, and lemon juice to bowl, and mix together with hands or large spoon.
•Butter/grease baking dish and pour contents into dish.
•Next make streusel topping. Add flour, sugar, baking powder, butter that is room temperature to food processor, and pulse to blend into chunks (butter should be blended well); then add 1 egg and pulse again to blend egg.
•Pour topping over pie filling, making sure to spread evenly.
•Bake for 50-55 minutes.
Ginger Whipped Cream
Ingredients
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon fresh ginger, grated
Make
•In a cold or chilled bowl, add heavy whipping cream, powdered sugar and ginger and use mixer to combine until peaks are firm.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones
Traditional Apple Pie (Bakery Recipe)
Here's how I made a traditional apple pie in my bakery. I sold hundreds of them, especially around the holidays! Enjoy, Judi
Traditional Apple Pie
Makes 1 Pie
6 tart apples, peeled, cored, sliced
1 cup granulated sugar
1 tsp ground cinnamon
1/4 cup all-purpose flour
2 Tbsp butter
Prepared pastry for a 9” 2-crust pie
In a medium bowl, combine the prepared apples, sugar, cinnamon and flour. Pour mixture into a pastry-lined pie pan. Dot with butter. Place top pastry over pie and cut slits in top crust. Flute edges. Bake at 375°F for 1 hour, until bubbly and the crust is golden brown. Allow to cool 1 to 2 hours to set up before cutting. Refrigerate if pie will not be eaten right away.
Note: If you want a more tender fruit filling, the apples may be cooked briefly before combining with the sugar mixture.
What No One Realizes About Barron Trump
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Being The First Son Of The President May Seem Amazing But It Has It's Difficulties
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Barron Trump takes after his father. As a headstrong teen determined to become a businessman, “Little Donald” may grow up taking after his father. Despite his father’s willingness to put Barron in the spotlight, mother Melania insists on her son’s privacy, making young Barron the subject of internet speculation. What we do know is that Trump’s fourteen year-old son lives a life of luxury, enjoys golf and is even considered to be a “Little Donald”. What we do know about the only child of Donald’s third marriage is he grew up in the Trump Tower penthouse in NYC, where he had an entire floor to himself, and attended an expensive private school. After moving to Washington following his father’s election, Barron became the first son of a president to live in the White House since JFK. Barron is trilingual, speaking his father’s native English, his mother’s native Slovenian, and French, taking on bilingualism as early as age three. The youngest Trump takes after his father with his reportedly stubborn personality, and in his career aspirations. Mother Melania claims he decided at age five that he wanted to pursue a career in business, and his plan B is to become a professional golfer. The teen loves sports, prefers suits over sweatpants, and shares his mother’s interest in upscale fashion. It’s hard to tell what's next for Donald Trump's adolescent son, but it’s likely to include golf.
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Written by: Marlena Nicole
Narrated by: Carmen S.
Edited by: Carla Maria Cuellar
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