Cake is an easy thing to love. It’s even easier when that cake is so easy to throw together that you don’t even need a mixing bowl! This cake here just might be the easiest cake recipe in the world, and it doesn’t hurt that it’s downright delicious too. It’s full of sweet and juicy cherries and rich chocolate flavor and it’s perfect with a scoop of ice cream and a sprinkle of sliced almonds for crunch. This Black Forest Dump Cake is ridiculously simple to make, and so delicious no one would ever guess how little time you spent in the kitchen.
This cake is full of flavor but there’s really not much more to it than dumping a few things in a baking dish. You start by spreading out a can of cherry pie filling and a can of pitted cherries, and then you top that with a box of cake mix. (Like, you just dump the powdered mix on top… you don’t even need to mix anything into it first.) Then you just top it with some butter and sliced almonds and pop it in the oven. As it bakes, the juices and butter combine with the dry mix to form a chocolatey, tender cake. It’s like magic!
1 can (21 oz) cherry pie filling
1 can (15 oz) pitted dark sweet cherries, undrained
1 box chocolate cake mix
1/2 cup almonds, sliced (optional)
3/4 cup butter, cubed
Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Spread pie filling into prepared dish, then top with undrained cherries.
Pour cake mix evenly over cherries and sprinkle with sliced almonds. Top with cubed butter.
Bake until topping is set, 40-50 minutes. Serve warm or room temperature.
We love a good pie: cherry, sweet potato, bean pies, and of course apple pie. One pie recipe that is lesser known but no less loved is one with a much more unusual name: vinegar pie. It’s hard to imagine how a pie flavored with vinegar could be sweet and delicious, but it is! And we find that apple cider vinegar – such a useful kitchen item on its own – is the perfect ingredient in our vinegar pie. The final result is a rich and creamy pie that will knock your socks off. The unusual name piqued our interest, and we had to give it a try.
A vinegar pie is a recipe growing in popularity with other Depression-era baking recipes. We love the idea of using what you have in the pantry to whip up something wonderful, and when there isn’t much in the pantry, then a little imagination and creativity help to fill in the gaps. This pie comes in many forms, with different measurements and steps – some are baked, while some are refrigerated. We went with a baked version for our first go, and we loved it! A sweet and slightly crunchy top blanketed a creamy filling and the subtle sweetness of the apple cider vinegar really added dynamic flavor.
Vinegar Pie Horizontal 2Vinegar Pie Vertical 3 We know it sounds a bit unusual, but this is a pie you must try! It’s unexpectedly delicious and super creamy. Use regular white vinegar, but we definitely recommend apple cider vinegar. Apple cider vinegar already has so many different health benefits and household uses, why not throw it in a pie for great flavor! We’re sure that there’s a science lesson that can be worked in here too – one that would explain how and why the vinegar works in this recipe. We just like how good it tastes – a little food chemistry baked into one delicious pie.
Reviews : Celeste Brooks
This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.
4 large eggs
2 tablespoons apple cider vinegar
1 ½ cups sugar
1 stick unsalted butter, melted
½ teaspoon cinnamon
1 teaspoon vanilla
1 pinch salt
1 (9-inch) pie crust
Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.
15Brussels sprouts, halved lengthwise
11⁄2 tablespoons butter
11⁄2 tablespoons olive oil
3cloves garlic, smashed with the flat of a knife
Parmesan cheese, freshly grated (optional)
Salt, to taste
Pepper, to taste
Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
Reduce heat to medium, add smashed garlic and cook until lightly browned.
Remove garlic and discard.
Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
Top with freshly grated parmesan and salt& pepper to taste.
1 Pie Crust
2 Can (14 oz) sweetened condensed milk
3/4 cup lemon juice
Pour two cans of sweetened condensed milk into a mixing bowl
Add Lemon Juice and Stir
Pour into the Pie Crust and refrigerate for a couple hours
Whipped cream for garnish
Read more at https://myfridgefood.com/recipes/dessert/no-bake-lemon-pie/#EHFKrKzI6duDaDhG.99
1 pound lean ground beef
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.
Bake in preheated oven for 20 to 25 minutes, turning once.
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
2 (3 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted…
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.
1 small pkg. Cheesecake pudding (instant, not the cooking kind)
¾ Cup Milk
¾ Cup Rumchata
8oz tub Cool Whip
1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined.
2. Add cool whip a little at a time with whisk.
3. Spoon the pudding mixture into shot glasses, disposable ‘party shot’ cups or 1 or 2 ounce cups with lids. Garnish with graham cracker crumbs if desired. Place in freezer for at least 2 hours.
Source : desperatehouselife.com
1 C. butter-softened
3 c plain flour,divided (I use self-rising as I don’t keep plain on hand)
1 tsp baking powder
2 c sugar
1 tsp vanilla
1/2 tsp salt
2 c fresh blueberries
Cream butter & sugar.Add eggs one at a time & beat until fluffy. Stir in vanilla. Sift together 2 c. flour, salt,& baking powder. add to creame mixure & beat well. Drede blueberries in the remaining 1 cup flour. Fold into creamed misture.buter & sprinkle sugar in 10″ bund pan. pour batter in pan.Bake in preheated oven @ 350* for 1 hour & 15 min..
GLAZE::2/3 c.confectioner sugr 1-2 T Real-Lemon juice..stir o blend..drizzle over cake
I use a spaghetti strand to check for doneness in bundts
8 medium Russet Potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste
How to make this recipe
Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they’re cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.
1 Pound Ground Meat (Beef or Turkey)
1 Box Stuffing Mix
1 Cup Water
How to make it
Mix everything together, smoosh it into a loaf pan, and bake at 350 for about 45 minutes.
I have made this a couple of times now, and it turns out perfect every time. I love that it doesn’t require guesswork! The consistency is always perfect, and thanks to the spices in the stuffing mix, it tastes delicious. We had this last night with roasted broccoli and corn on the cob, and it was perfect!