Main Dish Recipes

This recipe is awesome! It’s true what they said – this is beyond imaginable. The texture is perfect; crispy on top, soft and dumplingy on the bottom. These apple dumplings are a roll of sweetness, butteriness, and they are absolutely divine! I’ve found this recipe online and I thought, hey this is an excellent idea since my kids love apple so much. I gave it a try and the result is unbelievable! It’s hands-down delicious, and when paired with ice cream, it’s heaven on a plate! Plus, it is super easy to make. I think this is the easiest and quickest dessert I’ve made for a long time. The sauce is superb, too! So don’t throw it away, instead drizzle it over the apple dumplings for even more flavor. These are melt-in-your-mouth delicious!

INGREDIENTS

2 whole Granny Smith Apples

2 cans (8 Oz. Cans) of Crescent Rolls

2 sticks Butter

1-1/2 cup of Sugar

1 teaspoon of Vanilla

Cinnamon, to taste

1 can (12 Oz.) of Mountain Dew Soda

How to make Apple Dumplings

Step 1: Start by peeling and coring the apples. Then, cut them into 8 slices each.

Step 2: Prepare the oven. Preheat it to 350 degrees. Then, butter a 9 x 13-inch pan.

Step 3: Open the can of crescent rolls and unroll the dough. Roll up an apple slice in each of the crescent rolls.

Step 4: In a saucepan, melt the butter, and add the sugar barely stirring. Add in the vanilla and stir.

Step 5: Empty the mixture over the apples. Then, pour in the mountain dew around the edges of the pan. And sprinkle with cinnamon.

Step 6: Place inside the preheated oven and bake for 40 minutes.

Step 7: When done, remove from the oven. Transfer to a serving plate and spoon some of the sweet sauces from the pan and drizzle over the apple dumplings. Serve with ice cream. Enjoy!

Apple Dumplings

Rebecca This recipe is awesome! It’s true what they said – this is beyond imaginable. The texture is perfect; crispy on top, soft and dumplingy on the bottom. These apple dumplings… Main Dish Recipes Apple Dumplings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) of Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup of Sugar
• 1 teaspoon of Vanilla
• Cinnamon, to taste
• 1 can (12 Oz.) of Mountain Dew Soda

Instructions

Step 1: Start by peeling and coring the apples. Then, cut them into 8 slices each.

Step 2: Prepare the oven. Preheat it to 350 degrees. Then, butter a 9 x 13-inch pan.

Step 3: Open the can of crescent rolls and unroll the dough. Roll up an apple slice in each of the crescent rolls.

Step 4: In a saucepan, melt the butter, and add the sugar barely stirring. Add in the vanilla and stir.

Step 5: Empty the mixture over the apples. Then, pour in the mountain dew around the edges of the pan. And sprinkle with cinnamon.

Step 6: Place inside the preheated oven and bake for 40 minutes.

Step 7: When done, remove from the oven. Transfer to a serving plate and spoon some of the sweet sauces from the pan and drizzle over the apple dumplings. Serve with ice cream. Enjoy!

This classic chocolate brownie cake is one of the easiest cake to make, the quickest, and downright delicious! The inside is splendid and moist. A real treat that both kids and adults alike would enjoy. I have made this countless times already and it’s a hit every time. I love it with some fresh strawberries and raspberries, and it’s perfect when paired with vanilla ice cream, too! Some say that it’s great with almonds or pecans, although, I haven’t tried it yet but I think they’re right. I’ll be making this over the weekend for a friend. I am sure she’s gonna love it!

INGREDIENTS

1 box chocolate cake mix

1 box fudge brownie mix

4 large eggs

1+1/4 cup of water

1 cup of oil

For the Ganache

1 cup of heavy whipping cream

1 (12oz) bag semi-sweet chocolate morsels

How to make Chocolate Brownie Cake

To make the Cake

Step 1: Prepare the oven. Preheat to 350 degrees. Spray with bakers spray or butter and flour a bundt pan.

Step 2: In a large bowl, combine the cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes making sure that lumps are mostly gone.

Step 3: Pour the batter into the greased bundt pan.

Step 4: Place inside the preheated oven and bake for 50 to 55 minutes.

Step 5: Once done baking, remove the pan from the oven and allow the cake to cool for 5 minutes. Then, carefully turn the cake out onto a cooling rack. Let it the cake cool for another 30 minutes.

To make the Ganache

Step 1: In a large microwave-safe bowl, place the heavy whipping cream and beat for 2 minutes. Make sure that the cream is just about boiling.

Step 2: Pour the chocolate morses into the cream. It may rise and bubble, so don’t freak out.

Step 3: Let it sit for 5 minutes, then, whisk the chocolate and cream for a minute until shiny and smooth.

Step 4: Pour the ganache over the cooled cake. Slice and serve. Enjoy!

Chocolate Brownie Cake – So Good, You’ll Want To Lick Your Fingers Clean

Rebecca This classic chocolate brownie cake is one of the easiest cake to make, the quickest, and downright delicious! The inside is splendid and moist. A real treat that both kids… Main Dish Recipes Chocolate Brownie Cake – So Good, You’ll Want To Lick Your Fingers Clean European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 box chocolate cake mix
• 1 box fudge brownie mix
• 4 large eggs
• 1+1/4 cup of water
• 1 cup of oil
• For the Ganache
• 1 cup of heavy whipping cream
• 1 (12oz) bag semi-sweet chocolate morsels

Instructions

To make the Cake

Step 1: Prepare the oven. Preheat to 350 degrees. Spray with bakers spray or butter and flour a bundt pan.

Step 2: In a large bowl, combine the cake mix, brownie mix, eggs, water, and oil. Whisk for 2 minutes making sure that lumps are mostly gone.

Step 3: Pour the batter into the greased bundt pan.

Step 4: Place inside the preheated oven and bake for 50 to 55 minutes.

Step 5: Once done baking, remove the pan from the oven and allow the cake to cool for 5 minutes. Then, carefully turn the cake out onto a cooling rack. Let it the cake cool for another 30 minutes.

To make the Ganache

Step 1: In a large microwave-safe bowl, place the heavy whipping cream and beat for 2 minutes. Make sure that the cream is just about boiling.

Step 2: Pour the chocolate morses into the cream. It may rise and bubble, so don't freak out.

Step 3: Let it sit for 5 minutes, then, whisk the chocolate and cream for a minute until shiny and smooth.

Step 4: Pour the ganache over the cooled cake. Slice and serve. Enjoy!

Pecan tarts are a classic and traditional dessert that has been a favorite for a long time. It’s super easy to make and many have made their version of it already. But this recipe is the best if you’ll ask me. These tarts are amazingly delicious, heavenly, and enough to make to our dessert menu. These are great with vanilla ice cream, so rich and creamy. The flaky cream cheese-based is a total game-changer. If my mids love it I’m sure you’ll love these as well. My kids are so picky and they seldom like desserts that are too sweet. But they are crazy in love with these tarts!

Ingredients

1- 3oz. pkg. cream cheese softened

1 stick of margarine or butter, softened

1 cup flour

Dash of salt

For the Filling

2 eggs, beaten

1 cup brown sugar

2 tablespoons margarine or butter, melted

1 teaspoon vanilla

Dash of salt

1 cup pecans, chopped

How to make Pecan Tarts

Step 1: In a bowl, blend the cream cheese, margarine, flour, and salt. Then, shape into 24 individual balls. Press each ball into a 1 3/4 muffin tins. Make sure to press the dough in the bottom and sides using your fingers and do not leave any holes.

To make the filling
Step 2: In a bowl, combine the eggs, brown sugar, margarine, vanilla, and salt. Do not beat using a beater or the tops will be crusty. We want a nutty texture so mix well by hand.

Step 3: Evenly divide the pecans in the pastry shells. Then, pour the filling in the shells and fill 2/3 of the shells.

Step 4: Place inside the oven and bake for 20 to 25 minutes at 350 degrees. Once done, remove from the oven and let it cool slightly before removing from the pans.

Step 5: Remove from the pans and cool completely on wire racks. This recipe makes 24 nutty and rich tarts. Serve and enjoy!

Pecan Tarts

Rebecca Pecan tarts are a classic and traditional dessert that has been a favorite for a long time. It’s super easy to make and many have made their version of it… Main Dish Recipes Pecan Tarts European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1- 3oz. pkg. cream cheese softened
• 1 stick of margarine or butter, softened
• 1 cup flour
• Dash of salt
• For the Filling
• 2 eggs, beaten
• 1 cup brown sugar
• 2 tablespoons margarine or butter, melted
• 1 teaspoon vanilla
• Dash of salt
• 1 cup pecans, chopped

Instructions

Step 1: In a bowl, blend the cream cheese, margarine, flour, and salt. Then, shape into 24 individual balls. Press each ball into a 1 3/4 muffin tins. Make sure to press the dough in the bottom and sides using your fingers and do not leave any holes.

To make the filling
Step 2: In a bowl, combine the eggs, brown sugar, margarine, vanilla, and salt. Do not beat using a beater or the tops will be crusty. We want a nutty texture so mix well by hand.

Step 3: Evenly divide the pecans in the pastry shells. Then, pour the filling in the shells and fill 2/3 of the shells.

Step 4: Place inside the oven and bake for 20 to 25 minutes at 350 degrees. Once done, remove from the oven and let it cool slightly before removing from the pans.

Step 5: Remove from the pans and cool completely on wire racks. This recipe makes 24 nutty and rich tarts. Serve and enjoy!

The combination of peanut butter and chocolate in this recipe is perfect. Another no-bake cookie that hits every spot. Whoever thought of this recipe is a genius! I love no-bake desserts because they are the easiest and one of the yummiest. This is a keeper. Something that I would want my kids to learn to make and their kids in the future.

This recipe I’ve stumbled upon when I was browsing Pinterest. I’ve saved it, but had no time to make it. If I remembered it right. I first did this on the first day of quarantine. I think the quarantine made me a great cook. I’ve mastered a lot of recipes including this no-bake peanut butter – chocolate cookies. I’ve done this many times because the kids love it so much! It’s soft, it’s chocolatey, it’s sweet, and the peanut butter along with the ingredients of this cookie is superb! Doesn’t matter if you make a lot because these can be stored in an airtight container to enjoy anytime!

Ingredients

2 cups of white sugar

½ cup of butter

½ cup of milk

⅓ cup of unsweetened cocoa powder

⅔ cup of peanut butter

3 cups of quick-cooking oats

½ cup of chopped peanuts (optional)

2 teaspoons of vanilla extract

How to make Peanut Butter-Chocolate No-Bake Cookies

Step 1: In a medium saucepan, combine the sugar, butter, milk, and cocoa. Prepare your cookie sheet. Place a piece of wax paper or foil at the bottom.

Step 2: Cook the combined ingredients over medium heat. Stir constantly until the mixture is at a rolling boil.

Step 3: Remove the skillet from the heat and cool for a minute.

Step 4: Then, stir the peanut butter. Add in the oats, peanuts, and vanilla. Mix until incorporated.

Step 5: And quickly drop the mixture by heaping teaspoons onto the wax paper or foil. Let it cool completely. These cookies can be stored in a cool, dry place.

Peanut Butter-Chocolate No-Bake Cookies

Rebecca The combination of peanut butter and chocolate in this recipe is perfect. Another no-bake cookie that hits every spot. Whoever thought of this recipe is a genius! I love no-bake… Main Dish Recipes Peanut Butter-Chocolate No-Bake Cookies European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups of white sugar
• ½ cup of butter
• ½ cup of milk
• ⅓ cup of unsweetened cocoa powder
• ⅔ cup of peanut butter
• 3 cups of quick-cooking oats
• ½ cup of chopped peanuts (optional)
• 2 teaspoons of vanilla extract

Instructions

Step 1: In a medium saucepan, combine the sugar, butter, milk, and cocoa. Prepare your cookie sheet. Place a piece of wax paper or foil at the bottom.

Step 2: Cook the combined ingredients over medium heat. Stir constantly until the mixture is at a rolling boil.

Step 3: Remove the skillet from the heat and cool for a minute.

Step 4: Then, stir the peanut butter. Add in the oats, peanuts, and vanilla. Mix until incorporated.

Step 5: And quickly drop the mixture by heaping teaspoons onto the wax paper or foil. Let it cool completely. These cookies can be stored in a cool, dry place.

I’ve never known Goulash until I tasted it when we visited my in-laws. I instantly fell in love and asked for the recipe. I’ve been making it since. My kids love it and my husband is so happy because it’s the exact dish that he grew up with. This dish is beefy, full of tomatoes, and you can use either noodles or macaroni. But I prefer macaroni, you can use whatever you like and the result is the same delicious, flavorful, and fulfilling Goulash. I’m happy to share this recipe with you. I’m confident that this will hit your dinner menu. There are a lot of Goulash recipes you’ll find on the net, but this is the simplest. Thanks to my in-law for teaching me how making it and for giving me the recipe. My husband is crazy about it. It’s a keeper. I’ll pass this along with my kids and my kids to theirs. Try it for yourself, I’m sure you’ll love it as much as we do. Follow the recipe and you’re almost there. Enjoy!

Ingredients

1/2 lb Macaroni

1 1/2 lbs ground beef

1 large onion, diced garlic salt, pepper, chili powder, and hot sauce to taste

2 (14.5 Oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

Tomato juice as needed

How to make Mom’s Goulash

Step 1: Cook the macaroni following the package instructions until al dente.

Step 2: Meanwhile, cook the ground beef and onion in a large skillet or Dutch oven until browned. Drain excess oil.

Step 3: Season the browned ground beef and onion with spices to taste.

Step 4: Mashed tomatoes in a large bowl, using a potato masher. Then, add to the cooked beef along with the ketchup.

Step 5: Drain the macaroni and add to the beef mixture. Stir well. Taste and add the additional seasoning as needed.

Step 6: For a juicy Goulash you can add more tomato juice.

Mom's Goulash

Rebecca I’ve never known Goulash until I tasted it when we visited my in-laws. I instantly fell in love and asked for the recipe. I’ve been making it since. My kids… Main Dish Recipes Mom’s Goulash European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 lb Macaroni
• 1 1/2 lbs ground beef
• 1 large onion, diced garlic salt, pepper, chili powder, and hot sauce to taste
• 2 (14.5 Oz) cans whole stewed tomatoes, undrained
• 2 tablespoons ketchup
• Tomato juice as needed

Instructions

Step 1: Cook the macaroni following the package instructions until al dente.

Step 2: Meanwhile, cook the ground beef and onion in a large skillet or Dutch oven until browned. Drain excess oil.

Step 3: Season the browned ground beef and onion with spices to taste.

Step 4: Mashed tomatoes in a large bowl, using a potato masher. Then, add to the cooked beef along with the ketchup.

Step 5: Drain the macaroni and add to the beef mixture. Stir well. Taste and add the additional seasoning as needed.

Step 6: For a juicy Goulash you can add more tomato juice.

This is another Southern recipe that’s worth your time. It’s an easy dessert to make, a true Southern dessert that has luscious layers of pudding, whipped cream, ripe bananas, and cookies. It’s impossible to resist.

My kids are not a fan of bananas. I find it hard always to let them eat bananas. So I always figure out a way for them to eat bananas and this recipe is one great idea to include bananas. This banana pudding is one of their favorites. They always want it after a meal. This has been the most awaited every after dinner. It’s great with whipped cream or vanilla ice cream or drizzle it with some chocolate or caramel sauce on top. Paired it with a freshly brewed coffee for an afternoon snack. I enjoy bringing this on gatherings, it’s a hit, and everyone rate it 5 stars! Try it for yourself and it will not disappoint.

Ingredients

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed, or equal amount sweetened whipped cream

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced

2 cups of milk

1 (5-ounce) box instant French vanilla pudding

1 (8-ounce) package cream cheese, softened

How to make Not Yo’ Mama’s Banana Pudding

Step 1: In a 13 x 9 x 2-inch dish, line 1 bag of cookies and layer the bananas over.

Step 2: Combine the milk and pudding in a bowl. Mix and blend well using a handheld electric mixer.

Step 3: Mix in the cream cheese and condensed milk in a separate bowl. Combine until smooth.

Step 4: Then, fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture into the pudding mixture. Mix until incorporated.

Step 6: Evenly pour the mixture into the cookies and banana, then, cover with the remaining cookies. Place inside the oven to chill until ready to serve.

Not Yo' Mama's Banana Pudding

Rebecca This is another Southern recipe that’s worth your time. It’s an easy dessert to make, a true Southern dessert that has luscious layers of pudding, whipped cream, ripe bananas, and… Main Dish Recipes Not Yo’ Mama’s Banana Pudding European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups of milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened

Instructions

Step 1: In a 13 x 9 x 2-inch dish, line 1 bag of cookies and layer the bananas over.

Step 2: Combine the milk and pudding in a bowl. Mix and blend well using a handheld electric mixer.

Step 3: Mix in the cream cheese and condensed milk in a separate bowl. Combine until smooth.

Step 4: Then, fold the whipped topping into the cream cheese mixture.

Step 5: Add the cream cheese mixture into the pudding mixture. Mix until incorporated.

Step 6: Evenly pour the mixture into the cookies and banana, then, cover with the remaining cookies. Place inside the oven to chill until ready to serve.

 

This is an amazing recipe for caramel corn. It does not need corn syrup, but still as amazing! It’s buttery and caramelly. An easy to make caramel corn that has been an all-time favorite. My kids most requested treat, it’s great for movie nights and sleepovers. I stored many in an airtight container because the kids are always craving for it.

My kids always bring some in school and share it with their friends. Their friends love it, too! They even come to our house to ask for a bucket. A truly loved and desired treat by kids and adults alike.

Ingredients

7 quarts plain popped popcorn

2 cups of dry roasted peanuts (optional)

2 cups of brown sugar

1/2 cup of light corn syrup

1 teaspoon of salt

1 cup margarine

1/2 teaspoon of baking soda

1 teaspoon of vanilla extract

How to make My Amish Friend’s Caramel Corn

Step 1: Into shallow greased baking pans, places the popped corn. You can opt to use roasting pans or jelly roll pans. Even disposable roasting pans. Stir in the peanuts and set aside.

Step 2: Meanwhile, prepare the oven. Preheat it to 250 degrees F or 120 degrees C.

Step 3: In a saucepan, combine the brown sugar, corn syrup, margarine, and salt. Boil over medium heat for 5 minutes while stirring constantly until blended.

Step 4: Remove from the heat and mix in the baking soda and vanilla. We are looking for a light and foamy mixture.

Step 5: Instantly pour the mixture over the popcorn and stir to coat. At this point, you don’t have to worry too much about coating the popcorn.

Step 6: Place in the preheated oven and bake for an hour. Make sure to remove from the oven and stir every 15 minutes.

Step 7: Line the countertop with waxed paper and dump the corn. Separate the pieces and allow to cool completely. Store in airtight containers or resealable bags.

My Amish Friend's Caramel Corn

Rebecca This is an amazing recipe for caramel corn. It does not need corn syrup, but still as amazing! It’s buttery and caramelly. An easy to make caramel corn that has… Main Dish Recipes My Amish Friend’s Caramel Corn European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 7 quarts plain popped popcorn
• 2 cups of dry roasted peanuts (optional)
• 2 cups of brown sugar
• 1/2 cup of light corn syrup
• 1 teaspoon of salt
• 1 cup margarine
• 1/2 teaspoon of baking soda
• 1 teaspoon of vanilla extract

Instructions

Step 1: Into shallow greased baking pans, places the popped corn. You can opt to use roasting pans or jelly roll pans. Even disposable roasting pans. Stir in the peanuts and set aside.

Step 2: Meanwhile, prepare the oven. Preheat it to 250 degrees F or 120 degrees C.

Step 3: In a saucepan, combine the brown sugar, corn syrup, margarine, and salt. Boil over medium heat for 5 minutes while stirring constantly until blended.

Step 4: Remove from the heat and mix in the baking soda and vanilla. We are looking for a light and foamy mixture.

Step 5: Instantly pour the mixture over the popcorn and stir to coat. At this point, you don't have to worry too much about coating the popcorn.

Step 6: Place in the preheated oven and bake for an hour. Make sure to remove from the oven and stir every 15 minutes.

Step 7: Line the countertop with waxed paper and dump the corn. Separate the pieces and allow to cool completely. Store in airtight containers or resealable bags.

 

 

Amish cinnamon bread has been around for centuries. It’s an easy dessert and great enough for breakfast, too. Cinnamon is an awesome ingredient for anything even coffee. I like cinnamon bread paired with a freshly brewed coffee for an afternoon snack. If you want a classic with a hint this is worth everything. The dough is baked right into the dough. And the inside is lovely, moist, and cinnamony.
I made this many times for personal consumption or as a gift. It’s a great gift to give to friends, loved ones, and colleagues. This is a staple in our family. My grandmother made this, my mom, and now me. I don’t know if this an original recipe but one thing is for sure it’s amazingly delicious! I’ve shared the recipe with my friends and colleagues and they give it a 5-star rating. This is a simple recipe, easy to put together, overrated yet a crowd favorite!

Ingredients

Bread

1 cup of buter, softened

2 cups of sugar

2 eggs

2 cups of buttermilk or 2 cups milk plus 2 tablespoons of vinegar or lemon juice

4 cups of flour

2 teaspoons of baking soda

Cinnamon Sugar

2/3 cups of sugar

2 teaspoons of cinnamon

How to make Amish Cinnamon Bread

Step 1: Cream the butter, sugar, and eggs.

Step 2: Add in the milk, flour, and baking soda.

Step 3: Pour half of the butter or a little less into greased loaf pans. About 1/4 in each pan.

Step 4: Mix 2/3 cup of sugar and cinnamon in another bowl.

Step 5: Dust with 3/4 of cinnamon mixture over each pan.

Step 6: Pour the remaining batter into the pans. And sprinkle with the remaining cinnamon. And swirl with a knife.

Step 7:  Place inside the oven and bake for 45 to 50 minutes at 350 degrees. Insert a toothpick in the middle and when it comes out clean it’s done.

Step 8: Remove from the oven and cool in the pan for 20 minutes.

Amish Cinnamon Bread

Rebecca Amish cinnamon bread has been around for centuries. It’s an easy dessert and great enough for breakfast, too. Cinnamon is an awesome ingredient for anything even coffee. I like cinnamon… Main Dish Recipes Amish Cinnamon Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Bread
• 1 cup of buter, softened
• 2 cups of sugar
• 2 eggs
• 2 cups of buttermilk or 2 cups milk plus 2 tablespoons of vinegar or lemon juice
• 4 cups of flour
• 2 teaspoons of baking soda
• Cinnamon Sugar
• 2/3 cups of sugar
• 2 teaspoons of cinnamon

Instructions

Step 1: Cream the butter, sugar, and eggs.

Step 2: Add in the milk, flour, and baking soda.

Step 3: Pour half of the butter or a little less into greased loaf pans. About 1/4 in each pan.

Step 4: Mix 2/3 cup of sugar and cinnamon in another bowl.

Step 5: Dust with 3/4 of cinnamon mixture over each pan.

Step 6: Pour the remaining batter into the pans. And sprinkle with the remaining cinnamon. And swirl with a knife.

Step 7:  Place inside the oven and bake for 45 to 50 minutes at 350 degrees. Insert a toothpick in the middle and when it comes out clean it's done.

Step 8: Remove from the oven and cool in the pan for 20 minutes.

 

The greatest Coconut Cream Pie that’s absolutely the best! It is an old-fashioned recipe that has been used for many years – a winner!

Ingredients

FOR THE PASTRY

1 cup of very cold butter cut into small cubes

2 ½ cups of flour

½ teaspoon salt

1/4 cup to 1/3 ice water, Only enough to make a dough form

FOR THE COCONUT CREAM FILLING

3 cups of whole milk

1/3 cup of flour

2/3 cup of sugar

pinch of salt

1 cup of unsweetened fine coconut

3 slightly beaten extra-large egg yolks

4 tablespoons butter

2 teaspoons vanilla extract

1/4 teaspoons pure almond extract

FOR THE VANILLA WHIPPED CREAM

1 cup of whipping cream

1 teaspoon vanilla extract

3 tablespoon icing sugar, powdered sugar

HOW TO MAKE COCONUT CREAM PIE

FOR THE PASTRY (SUFFICIENT FOR 2 PIE SHELLS)

Step 1: Mix the butter into the flour and salt using a food processor or a pastry blender until the mixture resembles a coarse meal. But small pieces of butter should still be visible.

Step 2: Blend in cold water over the mixture and toss with a fork until the dough begins to form. Use your hands and work the knead the dough as little as possible.

Step 3: Evenly divide the dough into 2 balls. Flatten the balls into 2 rounds and wrap in a plastic wrap. Put in the fridge to rest for a minimum of 20 minutes. Or you can freeze the second round for another time.

Step 4: The dough can be made the day before but make sure to take it out and let it rest for 10 to 20 minutes to slightly warm before rolling out.

Step 5: Roll the dough into a 12 inch round. Then, place in the bottom of a 10-inch plate. Tou can trim and flute the edges.

Step 6: Now, poke the bottom of the pastry with a few holes and let it rest in the fridge for 20 minutes more before baking.

Step 7: place inside the fridge and bake for 12 to 15 minutes at 400 degrees F or until golden brown.

Step 8: Remove from the oven and let it cool completely before adding the filling.

FOR THE COCONUT CREAM FILLING

Step 1: In the microwave or stovetop, scald the milk until almost boiling.

Step 2: Combine the flour, sugar, salt, and coconut in a saucepan. And cook over medium-low flame. Then, stir in a cup of the scalded milk while constantly whisking.

Step 3: Once the mixture begins to thicken, stir in another cup of the scalded milk while continuously stirring. Continue to cook over medium-low heat until slightly thickened.

Step 4: At this point, you want to remove from heat and pour about half a cup of this mixture onto the beaten egg yolks while whisking constantly.

Step 5: Then, pour the egg mixture back into the pot and continue to stir constantly.

Step 6: Coom for 2 to 3 minutes more until the filling reaches a pudding consistency. Remove from the flame when the mixture is about to boil.

Step 7: Mix in the butter, vanilla, and almond extract.

Step 8: Cool the filling for about 20 minutes. Then, pour into the baked pie shells.

Step 9: Place the pie in the fridge to chill for several hours or overnight before adding the vanilla whipped cream.

FOR THE VANILLA WHIPPED CREAM

Step 1: In a bowl, combine the whipping cream, icing sugar, and vanilla extract. Beat until soft peaks. Spread over the cooled coconut cream filling and garnish with roasted coconut and serve. Enjoy!

COCONUT CREAM PIE. THE OLD FASHIONED WAY!

Rebecca The greatest Coconut Cream Pie that’s absolutely the best! It is an old-fashioned recipe that has been used for many years – a winner! Ingredients FOR THE PASTRY 1 cup… Main Dish Recipes COCONUT CREAM PIE. THE OLD FASHIONED WAY! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE PASTRY
• 1 cup of very cold butter cut into small cubes
• 2 ½ cups of flour
• ½ teaspoon salt
• 1/4 cup to 1/3 ice water, Only enough to make a dough form
• FOR THE COCONUT CREAM FILLING
• 3 cups of whole milk
• 1/3 cup of flour
• 2/3 cup of sugar
• pinch of salt
• 1 cup of unsweetened fine coconut
• 3 slightly beaten extra-large egg yolks
• 4 tablespoons butter
• 2 teaspoons vanilla extract
• 1/4 teaspoons pure almond extract
• FOR THE VANILLA WHIPPED CREAM
• 1 cup of whipping cream
• 1 teaspoon vanilla extract
• 3 tablespoon icing sugar, powdered sugar

Instructions

FOR THE PASTRY (SUFFICIENT FOR 2 PIE SHELLS)

Step 1: Mix the butter into the flour and salt using a food processor or a pastry blender until the mixture resembles a coarse meal. But small pieces of butter should still be visible.

Step 2: Blend in cold water over the mixture and toss with a fork until the dough begins to form. Use your hands and work the knead the dough as little as possible.

Step 3: Evenly divide the dough into 2 balls. Flatten the balls into 2 rounds and wrap in a plastic wrap. Put in the fridge to rest for a minimum of 20 minutes. Or you can freeze the second round for another time.

Step 4: The dough can be made the day before but make sure to take it out and let it rest for 10 to 20 minutes to slightly warm before rolling out.

Step 5: Roll the dough into a 12 inch round. Then, place in the bottom of a 10-inch plate. Tou can trim and flute the edges.

Step 6: Now, poke the bottom of the pastry with a few holes and let it rest in the fridge for 20 minutes more before baking.

Step 7: place inside the fridge and bake for 12 to 15 minutes at 400 degrees F or until golden brown.

Step 8: Remove from the oven and let it cool completely before adding the filling.

FOR THE COCONUT CREAM FILLING

Step 1: In the microwave or stovetop, scald the milk until almost boiling.

Step 2: Combine the flour, sugar, salt, and coconut in a saucepan. And cook over medium-low flame. Then, stir in a cup of the scalded milk while constantly whisking.

Step 3: Once the mixture begins to thicken, stir in another cup of the scalded milk while continuously stirring. Continue to cook over medium-low heat until slightly thickened.

Step 4: At this point, you want to remove from heat and pour about half a cup of this mixture onto the beaten egg yolks while whisking constantly.

Step 5: Then, pour the egg mixture back into the pot and continue to stir constantly.

Step 6: Coom for 2 to 3 minutes more until the filling reaches a pudding consistency. Remove from the flame when the mixture is about to boil.

Step 7: Mix in the butter, vanilla, and almond extract.

Step 8: Cool the filling for about 20 minutes. Then, pour into the baked pie shells.

Step 9: Place the pie in the fridge to chill for several hours or overnight before adding the vanilla whipped cream.

FOR THE VANILLA WHIPPED CREAM

Step 1: In a bowl, combine the whipping cream, icing sugar, and vanilla extract. Beat until soft peaks. Spread over the cooled coconut cream filling and garnish with roasted coconut and serve. Enjoy!

 

Desserts are like heaven on a plate. They bring a smile to everyone’s faces. It’s the highlight of every course, the most awaited in gatherings, and every kid and adults alike favorite. I’m no chef but I am always on the lookout for the easiest and the most scrumptious treat. Most of the time, I spend my days searching for dessert recipes. I have pinned and saved too many dessert recipes on my Pinterest account. Although, I have not tried them all yet, but one recipe stood out to me. This Caramel Apple Dump Cake is my favorite. With only 5 ingredients, this no-fuss dessert is the easiest and quickest to make. My lovely kids can even do this. It has become their most requested dessert. Dumping the ingredients in a pan seems to be a bit of a worry because what if it’s not as well, lucky for us it does taste amazing! The simplicity of this recipe is something that I love because you don’t have to have a lot of ingredients. It’s a no-sweat dessert that’s heavenly, and sweet. It deserves a spot for your dessert menu option.

Ingredients

2 cans of apple pie filling (you can also use cherry, blueberry,
Etc.)

1 box of yellow cake mix

1 cup of butter, melted

1/2 cup of ice cream, caramel sauce

Whipped cream for garnish (optional)

How to make Caramel Apple Dump cake

Step 1: Mix apple pie filling and caramel sauce in a greased 9 x 13-inch dish.

Step 2: Pour evenly into the pan.

Step 3: Spread evenly the dry cake mix directly on top of the pie filling.

Step 4: Drizzle the melted butter over.

Step 5: Place in the oven and bake for 45 to 50 minutes at 350 degrees until the top is golden brown and the apple pie filling is bubbly around the edges.

Step 6: Once done, remove from the oven and top with whipped cream. Serve and enjoy!

Caramel Apple Dump Cake

Rebecca Desserts are like heaven on a plate. They bring a smile to everyone’s faces. It’s the highlight of every course, the most awaited in gatherings, and every kid and adults… Main Dish Recipes Caramel Apple Dump Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cans of apple pie filling (you can also use cherry, blueberry,
• Etc.)
• 1 box of yellow cake mix
• 1 cup of butter, melted
• 1/2 cup of ice cream, caramel sauce
• Whipped cream for garnish (optional)

Instructions

Step 1: Mix apple pie filling and caramel sauce in a greased 9 x 13-inch dish.

Step 2: Pour evenly into the pan.

Step 3: Spread evenly the dry cake mix directly on top of the pie filling.

Step 4: Drizzle the melted butter over.

Step 5: Place in the oven and bake for 45 to 50 minutes at 350 degrees until the top is golden brown and the apple pie filling is bubbly around the edges.

Step 6: Once done, remove from the oven and top with whipped cream. Serve and enjoy!