Love & Best Dishes: Grammy Peg’s Cherry-Pineapple Dump Cake Recipe
Grammy Peg’s Cherry-Pineapple Dump Cake Recipe - This easy dump cake recipe with pineapple and cherry is a super simple dessert recipe for last-minute guests.
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Grammy Peg’s Cherry-Pineapple Dump Cake Recipe:
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JOGUE O LEITE CONDENSADO NO PÊSSEGO E DEIXE TODOS CHOCADOS COM O RESULTADO!
Este é um bolo super fácil de fazer e que deixa todos impressionados com o resultado, tenho certeza que você vai amar!
Ingredientes (tamanho da xícara: 200ml)
- 3 1/2 xícaras de farinha de trigo (350g)
- 1 xícara de açúcar (160g)
- 3 ovos
- 3/4 xícara de óleo (150ml)
- 1 1/4 xícara de leite (250ml)
- 1 colher (sopa) de fermento em pó (14g)
- 1 colher (chá) de açúcar de baunilha (5g)
- 1 1/2 xícara de leite condensado (395g)
- pêssegos
???? Eu coloco o chocolate na massa crua e minha família adora:
???? 3 sabores dentro de um único bolo, o resultado é incrível:
#amoreceitas #pêssego #bolo #bolorecheado #bolosimples #sobremesadepessego
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How to Make the Perfect Southern Pecan Pie - Karo Syrup
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Kondensmilch mit Eier schlagen! Sie werden staunen! Alle suchen dieses Rezept! Kuchen in 15 Minuten
Einfach Eier mit Mandarinen verquirlen! Ich habe meine Familie mit diesem Kuchen überrascht!
Einfach Eier mit Mandarinen verquirlen! Köstlich Kuchen in 5 Minuten! Gesund und schnell! Wie macht man einen unglaublich leckeren Mandarinen-Eier-Kuchen? Dieses schnelle und einfache Rezept kann wirklich jeder zu Hause nachmachen, auch ohne Kochkenntnisse! Der Geschmack dieses Kuchens wird Sie schockieren und die einfache Zubereitung wird Sie überraschen! Ihre ganze Familie und alle Ihre Freunde begeistert sein werden, wenn sie probieren, was Sie aus Eiern und Mandarinen gewonnen haben!
3 Mandarinen.
1 Ei.
100 Gramm Kondensmilch (3,5 OZ).
1 Teelöffel Vanilleessenz.
100 ml Milch (1/2 Glas).
150 Gramm Mehl (5,3 OZ).
1 Teelöffel Backpulver.
Bratpfanne 20 cm (7,8).
10 Gramm Butter (0,35 OZ).
50 Gramm Kondensmilch (1,75 OZ).
Bei sehr schwacher Hitze 18 Minuten mit Deckel garen.
Nach dem Wenden weitere 3 Minuten bei sehr schwacher Hitze garen.
Puderzucker.
Wenn Sie Fragen zur Bewertung haben, schreiben Sie diese in die Kommentare, ich werde Ihnen so schnell wie möglich antworten!
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Teile dieses Video mit deinen Freunden in sozialen Netzwerken.
BEWERTEN SIE DAS VIDEO! Das ist nett zu mir und wichtig für die Entwicklung des Kanals!
BEWERTEN SIE DAS VIDEO! Das ist nett zu mir und wichtig für die Entwicklung des Kanals!
SCHREIBEN SIE EINEN KOMMENTAR oder zumindest ein Smiley. Es ist nicht schwer für dich, aber für mich ist es eine große Motivation!
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#Immer_Appetitlich #rezept #kuchen
Chef Kevin Belton's Pecan Pound Cake
It's National Pecan Day and Chef Kevin Belton is celebrating with a pecan pound cake in his quarankitchen.
National Pecan Day Pecan Pound Cake
Batter:
1 cup pecan halves
1 Tbsp. all-purpose flour
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
5 large eggs
2 tsp. pure vanilla extract
1/4 cup sour cream
Pecan Topping:
1/4 cup pecan halves
1 Tbsp. granulated sugar
Preheat oven to 325 degrees. Prepare one 10 inch Angel Food cake pan or Bundt pan. Lightly grease the pan with shortening and dust with flour.
By hand, break the pecans for both the batter and the topping into small pieces. Toast nuts(this is a matter of personal preference. You can add them not toasted but make sure you dust the, with flour)a, cool, and then toss with 1 tablespoon flour. Set aside.
In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. (To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly).
Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about 1/2 of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining 1/2 flour mixture, mix just until blended, scraping down the side of the bowl as needed.
Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter.
Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
Sprinkle 1/4 cup toasted pecans over the top of the batter and sprinkle with granulated sugar. (If using a Bundt pan, reverse the order by putting pecans in first, then sugar and then pour batter on top)
Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Easy Apple Pie Cake Recipe | IT'S FALL YA'LL | Bake With Me using Box Cake Mix
Easy Apple Pie Cake Recipe | IT'S FALL YA'LL | Bake With Me using Box Cake Mix
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