Foodgasm Recipes

Dutch Apple Pie is an irresistible fruit pie that dates back to the late medieval times. Today, in America, “Dutch Apple Pie” has evolved into an apple pie with a crunchy buttery streusel topping. Excellent for serving after holiday meals or even a family meal.

Your family is special. They deserve treats!

I invite you to give this a go to impress your family and friends with a historical dessert….you just may impress yourself.

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Dutch Apple Pie

Prep Time

35 mins

Cook Time

50 mins

Resting Time

3 hrs

Total Time

1 hr 25 mins

 

A delicious apple pie from past history. 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 295 kcal

Ingredients

• 1- 9 inch unbaked pie shell

For pie filling...

• 4-5 cups green Granny Smith Apples rinsed, peeled, cored and sliced
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt optional

Instructions

1. Preheat oven to 450 degrees F.
2. In small mixing bowl whisk together sugar, cinnamon and salt. Set aside.
3. In large mixing bowl add sliced apples.
4. Pour sugar and cinnamon over apple. Toss well. Set aside.

Pie Topping...

1. 3/4 cup self-rising flour
2. 1/2 cup sugar
3. 1/3 cup chilled butter, cubed
4. In medium size mixing bowl add flour and sugar, Whisk well together. Add cubed butter. Cut butter into flour and sugar with two knifes or a pasty tool until texture looks crumbly.
5. Add sugar and cinnamon coated apples to the unbaked pie shell. Arrange apple slices evenly into pie shell.
6. Cover apples evenly with crumbly butter mixture topping.
7. Add pie onto a baking sheet. Bake pie in 450 degree F oven for 10 minutes. Use timer. After 10 minute reduce oven temperature to 350 degrees F., bake an additional 40 minutes.
8. Remove pie from oven and cool for 2-3 hours before serving.

Enjoy!

If you want to make this pie and store it for later use, place it into a 1-gallon freezer bag and freeze before baking. Remove from freezer, allow to thaw and bake as directed.

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Old-Fashioned Coca Cola Cake… created in the southern part of the USA during the 1950’s!! It’s a regular staple for social gatherings and celebrations in the south.

The addition of the cola adds an additional sweetness and the carbonation adds an airiness to the texture of the cake.

This cake is easy to make and after enjoying your first piece, you will definitely see why Southerners love this chocolate, gooey goodness!

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Southern Coca Cola Cake

Prep Time

45 mins

Cook Time

35 mins

Total Time

1 hr 20 mins

 

A delicious Southern sweet treat. 

Course: Dessert

Cuisine: American

Servings: 6

Calories: 360 kcal

Ingredients

• Preheat oven to 350 degrees F.
• Butter a 13" by 9" pan. Set aside.

Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon ground
• 1 12 oz. can Coca-Cola
• 1 cup butter cubed
• 1/4 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Frosting/Glaze

• 4 cups powdered sugar
• 1/4 cup unsweetened Cocoa
• 1/2 cup butter cubed
• 1 12 oz. can Coca-Cola
• 1/2 cup pecans optional

Instructions

1. In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Set aside. In a small saucepan add cola, butter and cocoa, over medium-heat, bring just to a boil, stirring occasionally. Add to flour mixture, stirring until just moist.
2. In a small mixing bowl, whisk together eggs, buttermilk and vanilla. Add buttermilk mixture to flour mixture, whisking until well blended.
3. Pour into prepared buttered pan. Bake 25-30 minutes or until toothpick inserted in center comes out clean.
4. About 15 minutes before cake has completed baking, prepare frosting/glaze. In a small saucepan, over medium-heat, bring can of Cola to a boil. Reduce cola liquid to 1/2 cup; this will take about 15 to 20 minutes. Whisk in butter and unsweetened cocoa. Remove from heat.
5. Whisk in powdered sugar until smooth. Stir in pecans (optional) at this time. Pour over warm cake. Cool about 1 hour before serving.

Enjoy!

Tips and Tidbits About Coca Cola Cake

Some Coca Cola Cake recipes call for marshmallows. The marshmallows float to the top melting over the chocolate cake giving it a chewy brownie like crust.

If you would like to try that add 1 1/2 cups of miniature marshmallows to the buttermilk mixture in step two.

Personally I prefer the marshmallow effect. It’s addictive. Chewy delicious crust!! I call it “crack cocaine cake”. LOL

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These are Homemade Fudgy Brownies. The ooey gooey delicious brownies that I love. I will NEVER buy brownie mix again. There are thousands of recipes for brownies, both “cake-style” and “fudge-style” and everything in-between.

What determines the style of brownie is its ratio of flour to chocolate and/or cocoa. These have the perfect ratio!

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Homemade Fudgy Brownies

Prep Time

30 mins

Cook Time

45 mins

Total Time

1 hr 15 mins

 

Oooey gooey and delicious. Just the right ration of ingredients! 

Course: Dessert

Cuisine: American

Ingredients

• 5 ounces Unsalted Butter at room temperature
• 7 ounces Bittersweet Chocolate melted
• 1 Cup Sugar
• 2 tsp Vanilla Extract
• ¼ tsp Salt
• 1 Tbsp Cocoa Powder
• 2 Large Eggs
• 2 Tbsp warm Water
• 1 tsp Instant Espresso Powder
• 2/3 Cup All Purpose Flour

Instructions

1. Preheat oven to 350. Spray an 8 by 8 inch square pan with non stick cooking spray and lay the bottom with parchment paper. Set aside.
2. In a small cup mix together the warm water with the instant espresso powder, set aside.
3. In a large bowl whisk together the sugar and butter until fluffy. Add the eggs, vanilla extract and espresso mixture. Beat until all is combined.
4. Add the melted chocolate and whisk, add the dry ingredients and mix everything together until it’s incorporated but don’t over mix.
5. Pour batter into your prepared pan and bake for about 40 to 45 minutes or until when a toothpick inserted in the middle comes out with moist crumbs but not wet batter.
6. Cool for about 5 minutes in the pan and then transfer them to a cooling rack to cool completely.
7. Cut into bars and serve!

Tips and Tidbits About Homemade Fudgy Brownies

Do not use a mixer because you can over mix your batter and whip too much air into the eggs. This makes your brownies have a cakey texture.

Mix everything by hand in a bowl and lightly beat your eggs before adding them to the mixture. Gently stirring everything together makes them turn out better as opposed to frantically beating the mixture.

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Do you have a memory of your grandmothers’ pecan pie? A pie that you dearly loved. Well, this Kentucky Derby Pie is not your grandmothers’ pecan pie.

No, no. It’s a kicked-up pecan pie. A pecan pie on steroids!

Kentucky Derby pie is, under the hood, basically a pecan pie. The addition of chocolate and bourbon is what makes it a Kentucky Derby pie.

You wouldn’t think that just the addition of two ingredients would make such a difference. But just wait until you try it. You’ll see that it does.

After the first taste, you’ll agree that this pie is just an absolute killer. Plus it’s easy as, well… pie.

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Kentucky Derby Pie Recipe

Ingredients

• 1 9" unbaked pie shell
• 1/4 cup butter unsalted
• 2 ounces unsweetened chocolate
• 3 large eggs lightly beaten
• 1/2 cup sugar
• 1/2 cup brown sugar
• 3/4 cup dark brown corn syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 3 Tablespoons bourbon
• 1 1/2 cups pecans chopped

Instructions

1. Preheat oven to 350 F.
2. In small sauce pan. over low heat...melt butter and chocolate together.
3. In a large bowl...add eggs, sugars, corn syrup, vanilla, salt and bourbon. Whisk well. Add melted butter and chocolate. Whisk well.
4. Add unbaked pie crust to cookie sheet (makes transporting pie from counter top to oven much easier). Add pecan to bottom of pie shell. Slowly pour pie filling over pecans.
5. Bake for 40-45 minutes.
6. Cool on rack 1-2 hours before serving.

Tips and Tidbits About Kentucky Derby Pie

The pie can be made 1 day before serving by storing (completely cooled pie) in an airtight container.

Once you prepare the filling don’t let it sit. The longer the filling stands, the more “separated” the filling may appear after baking.

Shield edges of pie with foil to prevent over-browning. Fold a 12-inch square of foil into quarters to cut a 7-inch circle from the center; discard the center portion. Unfold the square and place over the top of the pie.

You can cover the entire pie with foil. Uncover the last 25 minutes for browning.

Preheat baking sheet, on the lowest rack, in the oven as it preheats. Bake pie on the preheated baking sheet on the lowest oven rack to crisp the bottom crust.

Place the aluminum pie pan inside a Pyrex pie plate before baking. The thick glass bakes the pie more evenly, resulting in a better crust, and the stronger material also makes it easier to transfer piping-hot pies in and out of the oven.

The first slice of pie is always the hardest to get out of the pan. Always. It crumbles and smooshes and collapses on the plate. Very disappointing, especially when standing at the head of the table serving a carefully constructed pie to eager guests. I finally had a “Duh!” moment and realized the obvious solution: the sacrificial slice.

You might argue that the first piece of pie is always the sacrificial slice — I usually set this sad and broken (though still tasty!) piece of pie off to the side to serve myself once the more beauteous slices have been passed out.

But a far more economical solution is to cut just the tiniest sliver of the pie as your “first slice” and then cut the rest of the pie into normal-sized wedges. This solves the problem of getting under the slice and letting you lift it cleanly from the pan, but it doesn’t waste an entire serving in the process.

This approach works not only for pies, but for brownies, casseroles, and anything else that’s hard to get out of the pan on the first go-round.

Oh, and also? The sacrificial slice that gets set aside in favor of grander, more show-worthy pieces? If you want to hide it somewhere and rename it “midnight snack,” I won’t tell a soul.

Enjoy!

Up Next:

Banana Cream Pie – Granny’s Best Recipe

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Cake Pops are the perfect treat for any type of occasion, from children’s parties to fancy weddings. We love them for their versatility: They can be cute, elegant or trendy.

But, we love them even more because they’re also incredibly sturdy, thanks to the coating that wraps around the delicious mixture of cake in the center.

They are an unusual treat and they’re very easy to make!

Click the NEXT arrow to watch the video.

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