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252K views · 35K reactions | Save this super-easy apple fritters recipe. 🍎 They are made with simple ingredients into three quick steps. Recipe: 1 medium size apple 1 egg 1 cup flour (125 gr)* 1/3 cup sugar (65 gr) 1/4 tsp cinnamon 1/4 tsp baking powder Lemon zest A bit more sugar and cinnamon for the coating Instructions: 1. Grate an apple and gently squeeze out a bit of the juice. 2. In a bowl, combine the grated apple with an egg, flour, baking powder, sugar, lemon zest, and a pinch of cinnamon. Stir until well mixed. 3. Heat oil in a deep pan or skillet over medium heat, aiming for a temperature of 350°F (175°C). If you don't have a thermometer, you can test the oil with a toothpick: dip the tip of the toothpick into the oil, and if small bubbles form around it and rise steadily, the oil is hot enough. If no bubbles appear, the oil needs more time, and if they bubble too vigorously, lower the heat slightly. 4. Drop teaspoons of the batter into the hot oil, being careful not to overcrowd the pan. Fry in small batches of about 4 fritters at the time. 5. Fry each fritter for 2-3 minutes per side, or until they are puffed up and golden brown all around. 6. Use a slotted spoon to transfer the fritters to a plate lined with paper towels to drain excess oil. 7. While still warm, coat the fritters in a mixture of sugar and cinnamon. Enjoy immediately for best results! Follow @giuliardii for more recipes like this ✨ 🏷️#applefritter #apples #easyrecipes #quickrecipes #foodvideo | Giulia Ardizzone

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768K views · 16K reactions | 4 Ingredient Fall Dessert | 4 Ingredient Fall Dessert 🍂 I make an easy, creamy pumpkin pecan cheesecake that will be your favorite new dessert of the season! #food #easyrecipes... | By Rae in the Life | Philadelphia makes a pumpkinspice cream cheese and I've got a great recipe for you. You're going to start by emptying the contents of that pumpkinspice cream cheese into a glass bowl and pairing it with one block of softened cream cheese. Combine the two together gently and then bring in one container of Cool Whip. I've reserved half of this Cool Whip container for later on in the recipe because this is a super simple recipe with only four basic ingredients. Mix the two until you have a creamy pumpkinspice flavored mixture and then bring in some chopped pecans. This is about a cup of chopped pecans. You of course can use more or less or change the nuts if you choose. Then using a premade graham cracker crust because it's super simple. You're just going to drop that pumpkinspice pecan mixture right into the base of the pie. Once you have all the air pockets removed, bring in that second half of your cool whip container. Spread it ever so gently all across the top and now you can decorate. We're just going to bring in some more chopped pecans and sprinkle them all across the top in the most beautiful, artistic way possible. Then, bring in some pumpkinspice. This is Imperfect Foods Pumpkin Spice. It's one of my absolute favorites because it's so rich and delicious. Pop this in the fridge for 30 minutes and you are ready to serve. Let me know what you think in the comments. Don't forget to share. I hope you enjoy this recipe as much as I did. Mm mm mm. Yummy.

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963K views · 11K comments | Coconut Custard Pie | You can't beat a warm piece of coconut custard pie. I ate mine almost straight out of the oven. I like black coffee with mine. Do y'all drink black... | By Cooking with Brenda Gantt | Hey y'all. Listen. It's still gloomy outside. It's still wet and rainy. So what does Brenda want to do on those days? She wants something good to eat. So I've been kind of craving a coconut custard pie. So that's what I'm going to make. I'm going to make me a coconut custard pie. So if you want to make it with me, you certainly can. I've got my ingredient out and we're going to get our recipe and we're going to make this thing. I felt lazy today. So I've usually bought pie crust. And I've made this pie before. And it makes more. It it says just one deep dish pie crust with just this. But I'm telling you it it takes more than one. The last time I fixed it. I only cooked one pie crust. And I had all this stuff left so I just put it in the casserole dish. So today I'm going to do two pie crust and just pour it in there. I think it'll make two pies fairly easy. Okay, let's go with it. Here's what we're going to do. We're going to it take, y'all won't believe this but it takes five eggs but that's what makes it kind of stick together and I went and malt some eggs because I've got those double yolk eggs and I don't know how to cook with them other than to fry em or put em in cornbread or something. I don't know how to make a pie with them because I'm not sure how many to put. If y'all want to do this with me. And you have your recipe book. I'm going to tell you which recipe book it's in. Get out the one that's the blue. The blue one. Linger around the table y'all. Turn to page 115. That's what it's going to look like right there. 115. Um so and it's this book. The second cookbook. 115. Okay. So let's go with it. We've got it now. Let's go with it. I'll fit this over here kind of sore so I can see it. I don't want to leave anything out that might supposed to go in there. Alright, here we go. Excuse me. Alright, the first thing we're going to put in the pie crust is we're going to take and put our beaten eggs in a bowl. So here are five eggs. I can't believe it takes that many but it does. Five large eggs it says. So there's one and these are not double yogurt. I wouldn't bowl them. So I wouldn't have to worry with the double yogurts for this. I'll use those for breakfast stuff. Or cornbread or something like that. Get us a fork. We will beat these up really good. Y'all do on those rainy cold days? Not cold cold but kind of chilly outside. I know y'all think well Brenda you never use a whisk. Well I use some sometimes. And I just don't like to be desserts with it. I like to do it like this. It's And besides my mama did it this way. Alright now we're going to put in our sugar. It's one cup of sugar. Alright, let's mix it up. You don't even have to have a mixer to do this. You just do it like this. Okay? Now, we're going to put in our cornstarch. Cornstarch. And and the amount of cornstarch that we're going to put in is one tablespoon. Now let me tell you a little secret. Cornstarch doesn't mix up easily. So, down at the bottom of this page, in my recipe book, I sometimes I give you little kitchen wisdom or little little tell you how to do something that makes your life a lot sweeter. Get your cornstarch out. My gosh I'm almost out. One tablespoon of it. Put it in little bowls. Don't just throw it in there. And the recipe says not to do that. Okay? And just put we got to have milk in the thing. So I'm just going to put just a tad of my milk in there. Like a drop or two. And I'm going to mix it up. Cornstarch does not like to mix. It it'll be lumpy if you're not careful if you just put it right into that. Okay, let's put just a little bit more milk. We're going to mix it this way. And then we're going to pour it in with our eggs and stuff. You know sometimes we need to know that it does make a difference what you put in and what you put don't put in and that sort of thing. Alright see how it's mixed up better now. I see a a little bit of a a knot right there. We get him out. My eyes though today have been wanting shut all day long and I slept real good. Alright, that's mixed up. Our cornstarch, one tablespoon, so put it in your mixture over here. There we go. We got it mixed up. Now I'm going to beat that up. Alright. Ain't this fun? Now we're going to add our Vanilla. And we're going to put our vanilla. We're going to use a teaspoon. We're going to put that in. I like pies. Don't y'all like pies with black coffee? I do. I love it. And I like pies when they first come out of the oven too. Sometimes I let them cool. But sometimes I want to ripe fresh out of the oven. One teaspoon of vanilla, and we're going to melt some butter to go in it and we're going to melt three tablespoons of butter and I just happen to have this much butter left in my thing. So, that's about three. One or three pats of butter. Two and three. And this one may not be exact but you can't go wrong with butter, can you? Let me run over here real quick put this in my microwave just for a second just to kind of get it started a little bit and then we'll beat it up in there real good I'm going to do it maybe 10 seconds is what I'm going to do. Just wait on me. I know y'all hate it because I didn't have it already done but I am coming. I am coming. Alright, that's good luck right there. I'm back with you. My countertop is so small that I don't have room for a lot of gadgets on mine. My kitchen is really tiny and I'm not complaining. I like it. It works for me. Speak our vanilla. Pour in our three little pats of butter. Our big pats of butter. There we go. Okay. Now, let's see what to do. We've got our cornstarch. We've got our vanilla. Let's get that out of the way. And sit it right out of the way. Okay. Now we're going to put in let me see what's next. A pinch of salt. Okay. Let's put in a pinch of salt. Well, it does look. There we go. That's a pinch, isn't it? It might be a little more than a pinch. That's alright. I like salt anyway. And now we've got one cup. I mean two cups of milk. Two cups of and y'all this is whole milk. Whole sweet milk. And sweet milk means like regular milk. Okay? Put it in. And we're going to bake that up real good. And then we're going to put in one cup of your grated coconut. Right there. Got it. This is little over a cup. I had a bag in the freezer that I got out. But and I'm going to put it all in there even though it doesn't say to it was a piece of a bag I just need to use it up I tell you though I want to toast me some I want to toast some that to go over top so what I'll do is take out just a little bit and save it we'll take out some to save for top because I want to toast a little on top which is just about ready we'll take out about that much that'll be plenty okay alright put our coconut in I got our pies kind of pre going just a little bit. That's what I did. You don't have to do that but I did. Alright, we're going to get our pie crust out now and we're going to pour it in it and we're going to bake it. We are going to bake us up some good. I just want to kind of get it just a little bit started there. You don't have to do that. You can just wait and put it all in. See, they're not anywhere near done. It's just the that's what I've got. Okay? Let's fill up. Let's stir this around a little bit more. Make sure everything's mixed in there good. Alright, here we go. But the last time I fixed this I'm thinking my goodness this recipe would have made much more than what I thought See what I'm saying? I mean, heck, they're almost to the top now. I don't know why. I said it'd make one pie or did I say it make one pie. I remember one time I made it and I just and that's what happened. Okay. You know what? Some of y'all told me one time to get out my cookie sheet and put it on that and it would make life a lot simpler. Well, let's try it. I'm going to do what. Y'all I love your advice. I welcome it. Because I am just always ready for new and great ideas. You said it'd make it easier getting it out of there. Okay, here we go. Okay. We got it preheated to 350 degrees. And 350. Start. Okay? There you go. We're going to cook this old coconut pie on this old gray day. And then we're going to cut us a piece or two. And we're going to eat that. And and it'll be good. When I was doing this coconut today I love just coconut. Just literally just eat coconut like this. I love it. When I was growing up mother always used a fresh coconut at Christmas time. You could find them in the grocery store. So she'd get that big fat coconut. And she would get a nail and a hammer and hand it to my daddy. And she would say go outside and break this coconut open. Well the reason he did the nail and the hammer was this. On the top of a coconut. And I know you know this. There's three dark circles up there. We call them the eyes. Of the coconut. So you take the nail and you put it on one eye and bang it down with a hammer. Then you get all the way through it. And then you do the other eye and the other eye. Then you get a glass or a bowl and turn the coconut upside down over it. And all the coconut milk or fall into the glass. And me and the boys got to drink that. Mother would say here y'all come get you some coconut milk. We would. Be so good. And then he'd take that hammer. Since the milk was out of the coconut and he would bam it down like that. Under the carport on that concrete and it would fall into a zillion pieces. And then he would take his pocket knife and kind of pry the shell off of the coconut. And when you did that you had a beautiful piece of white kolkadot with a little brown peeling looking stuff on it. So he would peel that off. Then he'd hand it to mama and she would grate it with a box grater to go on top of her coconut cakes or whatever ambrosure. We always used a fresh coconut for ambrosure. And there's a big difference in how a a fresh coconut taste versus this coconut you buy at a sack. Lot of those have sugars added. You'd see it on the back. It says it says ingredients. It says coconut sugar. So you're getting it. But if you're just eating plain old coconut you're not getting that. I mean if you get just a regular coconut. Okay y'all we've got it on 350 degrees and we're going to let it cook about 50 to 55 minutes. And here's how I judge mine. You do not want to overcook it for sure. Cuz it'll dry out. When you go in there to check your pie do like this to it a little bit. Jiggle it. You know to move it. If the whole thing's moving around well it isn't ready. But if you do like this and it just got a slight little jiggle in the middle but you see it jiggling it's ready. Take it out. Because as it's cooling it's still cooking. And take it out. If it's got a little slight jiggle in it. In the top. Okay? Because if it doesn't have any jiggle at all and it's just real firm looking you overcook it. So we'll get it out in a little bit and check it. Alright, let me look at my time. It is 10 minutes after two in the afternoon. So we'll cook it till let's cook it to forty-five, 15 to three. That'll give it twenty, 30, 35 minutes. I'm going to check it then and see what it's doing. Be back in a little bit. Okay y'all the coconut pie has risen up and it's got just a slight slight jiggly. Look at this. See how it just barely jiggling. You all see that? So I'm going to take this other coconut right here and sprinkle just a little bit on the top. We can kind of toast it just a tad. And I'm going to put it back in the oven for just three or four minutes or whatever and let that coconut on the top toast just a tad. And then we get it out and eat some. Pies are ready y'all. I'm so excited. Are you excited with me? Let's get them out. Here's hoping I don't spill it like I did that blackberry one the other day. Okay, let me show y'all something. Let me turn my stove off. Imma show you what a slight jiggle looks like if I can get it up here. Can you see the middle how it's kind of it's not it's not cooked to death. Now that coconut that's on top. I didn't leave it in about like I don't know 3 minutes. Something like that. 4 minutes. Alright I'm going to let this cool for just a you know five or 10 minutes. And then we'll eat us a slice. Okay y'all let's cut us a piece of pie. They look so good. They're still kind of warm. That's how I like them. I'm going to put my pie on this plate. This was my mother's. She had four of these. That's all she had was four. They're not expensive plates. They're not even marked on the back but you know what? It was mama's so it was special and she served me coconut pie on this same plate of many a time. I am so excited to eat this. I love coconut custard. Just don't overcook it. Don't overcook it y'all. And you be smart. Make your own crust. Don't be lazy like me today. This old rainy day I didn't want to make a crust. I didn't want to do it. You wouldn't even have to have a crust if you didn't want it. Well I didn't cut that one all the way through. Um you could what you could do is put this in a casserole and just have a coconut custard in a casserole. See how it's set up. That's why it had that five eggs in it. I couldn't wait on the pie to cool. I've already had me a cup of coffee. I thought Lord I just can't wait. I got to have me a go ahead and have me a cup of coffee. Anyway here it is. Alright, let's take a bite. Tender. Tender. You ready? Mm. Absolutely delicious. See how see how moist it is inside. You see that? That's why you don't want to cook it to death. So good y'all. You'll have to make it one. Are going to tell you the page number again on your cookbook but I forgot it. I forgot which page it was under. Love y'all. Take care. Have a great night. Have a great day. And know that I think about you all the time. I think about y'all. What I'm going to cook for you. It crosses my mind. Bye bye.

231K views · 3.3K reactions | Magnolia Table | Sundays at 1p/12c on Magnolia Network | “This feels right.” Joanna Gaines’ new favorite cookie has the taste of a churro and crunch of a cookie. Make a batch at home or try one at Silos Baking... | By Magnolia NetworkFacebook

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