Recipes By Elias

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Recipes By Elias

Welcome to Recipes By Elias! 🍴✨ Dive into a world of delicious, inventive recipes! Join me on this flavorful journey! Happy Cooking! 🌱👨‍🍳

Whether you’re vegan, keto, or just hungry, there's something here for everyone.

10/12/2026

🥧🍊 I PUT ORANGE SODA IN A SOUTHERN SWEET POTATO PIE… 😳

And I already know some Southern grandmas would have something to say about this! 😂

We all remember those homemade sweet potato pies at Thanksgiving. But what happens when you add a little orange soda syrup to that classic filling?

A little sweetness. A little citrus. And a whole lot of controversy!

Now I have to ask…

Would your grandma approve of this, or would she kick me out of the kitchen? 😂👇

And tell me — SWEET POTATO PIE or PUMPKIN PIE?

❤️ Recipes Daddy

10/11/2026

🍅🍰 WAIT… GRANDMA PUT TOMATO SOUP IN HER CAKE?! 😳

Believe it or not, Tomato Soup Spice Cake is a REAL old-fashioned American recipe!

Back in the day, home cooks turned simple pantry ingredients into the most surprising desserts. And yes… a can of tomato soup could end up in a delicious, cinnamon-spiced cake! ❤️

Soft, warmly spiced, and topped with rich cream cheese frosting, this forgotten classic deserves another moment in the spotlight.

Now I’m curious…

Do you remember someone in your family making Tomato Soup Cake? Or is this the first time you’ve ever heard of it? 👇

I’d love to hear your memories!

❤️ Recipes Daddy — Bringing back the flavors we grew up with.

10/11/2026

🍉🥥 WATERMELON FRIES WITH COCONUT LIME DIP

WHO PUTS DIP ON WATERMELON?! 😳🍉

Okay, hear me out… 😂

We all grew up eating watermelon the old-fashioned way. Just slice it, grab a piece, and enjoy!

But what if I told you that WATERMELON FRIES dipped in creamy coconut-lime sauce might become your new favorite summer snack? 🤯

Sweet, juicy watermelon. A little fresh lime. A touch of coconut. And an optional sprinkle of chili-lime seasoning for that sweet-and-tangy kick!

No frying. No baking. Just 10 minutes and a whole lot of summer goodness! ☀️

🍉 INGREDIENTS — 4 SERVINGS

For the Watermelon Fries:

* 1/2 small seedless watermelon (about 4–5 cups of cut watermelon)
* 1 tbsp fresh lime juice
* 1/2 tsp finely grated lime zest
* 1 tsp chili-lime seasoning (optional)
* 1 tbsp finely chopped fresh mint or cilantro (optional)

For the Creamy Coconut Lime Dip:

* 3/4 cup thick, unsweetened coconut yogurt
* 2 tbsp coconut cream
* 1 tbsp fresh lime juice
* 1 tsp finely grated lime zest
* 1–2 tbsp honey or maple syrup, to taste
* A tiny pinch of salt

For Serving:

* Fresh lime wedges
* Extra lime zest
* A few mint leaves

👩‍🍳 HOW TO MAKE WATERMELON FRIES

1️⃣ CUT THE WATERMELON 🍉

Slice your watermelon into thick slabs, approximately 3/4 inch thick.

Cut each slab into long, French-fry-shaped sticks.

For the classic watermelon-fries look, leave a small strip of green-and-white rind on one end of some pieces.

The rind works as a little handle, but don’t eat the tough green skin.

Keep the watermelon sticks cold until serving.

2️⃣ ADD A LITTLE SUMMER MAGIC ✨

Arrange the watermelon fries on a large serving platter.

Lightly drizzle with fresh lime juice.

Sprinkle with lime zest.

If you enjoy a little sweet-and-spicy flavor, add a SMALL pinch of chili-lime seasoning.

Finish with finely chopped mint or cilantro if desired.

3️⃣ MAKE THE COCONUT LIME DIP 🥥

In a small bowl, combine:

* Coconut yogurt
* Coconut cream
* Fresh lime juice
* Lime zest
* Honey or maple syrup
* A tiny pinch of salt

Whisk until completely smooth and creamy.

Taste and adjust the sweetness or lime juice to your preference.

The dip should be thick enough to cling to the watermelon fries.

4️⃣ CHILL THE DIP ❄️

Refrigerate the coconut-lime dip for about 10–15 minutes if time allows.

This helps keep everything extra refreshing.

5️⃣ THE BEST PART — DIP! 🤤

Place the bowl of coconut-lime dip in the center of your watermelon platter.

Arrange the chilled watermelon fries around it.

Grab a watermelon stick.

Dip it into that creamy coconut-lime sauce.

Take a bite!

You get:

🍉 Sweet, juicy watermelon
🥥 Smooth coconut cream
🍋‍🟩 Fresh, tangy lime
🌶️ An optional little chili-lime kick

It’s like a tropical summer snack with a fun twist!

💡 SUMMER SNACK SECRETS

Use cold watermelon: Refrigerate it before cutting for the most refreshing texture.

Choose a firm, seedless watermelon: It will hold its French-fry shape better.

Don’t oversalt: If your chili-lime seasoning contains salt, use it sparingly.

Keep the dip thick: Choose Greek-style coconut yogurt or another thick variety rather than a runny coconut yogurt drink.

Serve immediately: Watermelon releases juice after cutting, so this snack looks and tastes best when freshly assembled.

⸻

🚨 NOW LET’S SETTLE A SUMMER FOOD DEBATE! 😂

Some people believe watermelon should NEVER need anything added to it.

Others love watermelon with salt, lime, chili… or even creamy dip!

So tell me:

🍉 TEAM CLASSIC: Watermelon should be eaten PLAIN!

🥥 TEAM ADVENTUROUS: I’m dipping mine in coconut-lime sauce!

👇 WHICH TEAM ARE YOU ON?

And here’s another question…

Did your family put SALT on watermelon when you were growing up? 🧂🍉

I’d love to hear your childhood summer traditions! ❤️

❤️ SAVE this refreshing recipe for your next summer gathering!

📤 SHARE it with someone who LOVES watermelon!

10/10/2026

🥔🍰 GRANDMA’S SECRET MASHED POTATO CHEESECAKE

WHO PUT MASHED POTATOES IN MY CHEESECAKE?! 😳😂

Grandma would probably have a few words about this one…

Imagine a classic New York-style cheesecake with a buttery Graham cracker crust, silky cream cheese filling, and rich salted caramel dripping down the sides. 🤤

Sounds perfect, right?

Well… there’s a SECRET ingredient.

REAL MASHED POTATOES! 🥔

Not on the side. Not sprinkled on top.

INSIDE THE CHEESECAKE!

The experiment? See whether a little perfectly smooth mashed potato can add body and tenderness to a traditional cheesecake without making it taste like Thanksgiving dinner.

Is this genius… or have we officially gone too far? 😂

Let’s put it to the test!

🍰 INGREDIENTS — 8 TO 10 SERVINGS

For the Graham Cracker Crust:

* 1 1/2 cups (160 g) Graham cracker crumbs
* 5 tbsp (70 g) unsalted butter, melted
* 2 tbsp granulated sugar
* Pinch of salt

For the Cheesecake Filling:

* 21 oz (600 g) full-fat cream cheese, softened
* 3/4 cup minus 1 tbsp (140 g) granulated sugar
* 3 large eggs, room temperature
* 1/2 cup (120 g) full-fat sour cream
* 1 tsp vanilla extract
* 3 1/2 oz (100 g) plain mashed potatoes, completely cooled

IMPORTANT: The mashed potatoes must contain NO garlic, salt, pepper, cheese, milk, or butter. Use plain boiled potatoes mashed until completely smooth.

For the Salted Caramel Topping:

* 1/2 cup thick caramel sauce
* A tiny pinch of flaky sea salt, if the caramel is unsalted

👩‍🍳 HOW TO MAKE IT

1️⃣ MAKE THE SECRET POTATO INGREDIENT 🥔

Peel and dice a small starchy potato, such as a Russet.

Boil in plain water until completely tender.

Drain thoroughly and let excess steam evaporate.

Press the potato through a fine potato ricer or sieve until smooth.

Measure 100 g and allow it to cool completely.

There should be absolutely NO lumps.

2️⃣ PREPARE THE CRUST

Preheat the oven to 325°F (160°C).

Lightly grease an 8-inch (20 cm) springform pan and line the bottom with parchment paper.

Mix Graham cracker crumbs, melted butter, sugar, and salt.

Press firmly into the bottom of the pan.

Bake for 10 minutes, then set aside to cool.

3️⃣ MAKE THE CREAM CHEESE FILLING 🤍

In a large bowl, beat the softened cream cheese and sugar on low speed until smooth.

Add the completely cooled mashed potatoes.

Mix gently until fully incorporated.

Add sour cream and vanilla.

Blend until smooth, scraping the sides of the bowl.

4️⃣ ADD THE EGGS

Add the eggs one at a time, mixing on low speed just until combined.

Avoid whipping too much air into the batter.

The mixture should be smooth, thick, and creamy.

5️⃣ BAKE THE CHEESECAKE 🔥

Pour the filling over the prepared crust.

Smooth the surface.

Place the springform pan on a baking sheet and put a separate pan of hot water on a lower oven rack to create a humid baking environment.

Bake for approximately 55–70 minutes.

The edges should look set while the center still has a gentle wobble.

Turn off the oven, crack the door slightly, and leave the cheesecake inside for 30 minutes.

6️⃣ CHILL UNTIL SET ❄️

Remove from the oven and let cool to room temperature.

Cover and refrigerate for at least 6 hours, preferably overnight.

This step is essential for clean slices and a properly set cheesecake.

7️⃣ ADD THE SALTED CARAMEL 🍯

Carefully remove the chilled cheesecake from the pan.

Spoon the caramel sauce over the top.

Let a little drip naturally down the sides.

Finish with a tiny pinch of flaky sea salt if needed.

Slice with a warm, clean knife.

And there it is…

A beautiful caramel cheesecake hiding one of the most controversial ingredients Grandma could imagine. 🥔🍰

🧪 THE RECIPES DADDY EXPERIMENT

This is an original recipe prototype, not a guaranteed improvement over traditional cheesecake.

Mashed potatoes contain starch and moisture, which may change the texture of the filling.

But too much potato could make the cheesecake dense, gummy, or noticeably starchy.

For a fair test, prepare two small cheesecakes:

🍰 VERSION A: Traditional cheesecake without mashed potatoes.

🥔 VERSION B: Cheesecake with mashed potatoes.

Taste them blind and compare:

* Creaminess
* Smoothness
* Sweetness
* Aftertaste
* Overall preference

Only the actual taste test can tell us whether Grandma would approve!

⸻

🚨 NOW LET’S START A THANKSGIVING FAMILY ARGUMENT! 😂

Imagine bringing this cheesecake to Thanksgiving dinner…

Everyone loves the first bite.

Then you announce:

“BY THE WAY… THERE ARE MASHED POTATOES IN IT!” 🥔😳

What happens next?

😂 TEAM GRANDMA WOULD KICK ME OUT!

🤔 TEAM WAIT… I’D TRY IT!

👇 Be honest: Would you eat mashed potato cheesecake, or is this a CRIME AGAINST DESSERT?

❤️ SAVE this recipe experiment if you’re curious.

📤 SHARE it with someone who takes their cheesecake VERY seriously!

10/10/2026

🥧🥒 GRANDMA’S SECRET PICKLE JUICE APPLE PIE

I PUT PICKLE JUICE IN GRANDMA’S APPLE PIE… AND I KNOW SOME OF YOU ARE GOING TO BE MAD! 😳😂

Yes. Actual DILL PICKLE JUICE.

Before you call the dessert police, hear me out! 🚨

We’re talking about a classic, golden, buttery American apple pie loaded with tender cinnamon apples and brown sugar.

But there’s ONE ingredient Grandma probably never expected to see in her recipe book…

A tiny teaspoon of pickle juice! 🥒

The idea? Just enough tanginess to potentially balance the sweetness without turning dessert into a pickle-flavored pie.

Is it genius? Or have we officially gone too far? 😂

Let’s find out!

🍎 INGREDIENTS — 8 SERVINGS

For the Apple Filling:

* 6 medium Granny Smith apples, peeled, cored, and sliced (about 6 cups)
* 3/4 cup packed light brown sugar
* 2 tbsp cornstarch
* 1 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 1 tbsp fresh lemon juice
* 1 tsp dill pickle juice (preferably a mild, garlic-free pickle brine)
* 2 tbsp unsalted butter, cut into small pieces
* 1 tsp vanilla extract, optional

For the Crust:

* 2 refrigerated 9-inch pie crusts, or homemade pie dough for a double-crust pie
* 1 egg
* 1 tbsp milk
* 1 tbsp coarse sugar, optional

👩‍🍳 HOW TO MAKE GRANDMA’S FORBIDDEN APPLE PIE

1️⃣ PREHEAT THE OVEN

Preheat your oven to 400°F (205°C).

Place a rimmed baking sheet on the lower oven rack to catch any bubbling juices.

2️⃣ PREPARE THE APPLES 🍎

Peel, core, and slice the Granny Smith apples into approximately 1/4-inch-thick slices.

Place them in a large mixing bowl.

3️⃣ ADD THE CLASSIC FLAVORS

Add the brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla.

Toss gently until the apples are evenly coated.

4️⃣ HERE COMES THE CONTROVERSY… 🥒😳

Measure exactly 1 teaspoon of dill pickle juice.

Pour it over the apple mixture.

Toss everything together.

Yes, we’re really doing this.

But remember: we’re experimenting with a SMALL amount, not trying to make a pickle pie!

5️⃣ BUILD THE PIE 🥧

Place the bottom pie crust into a 9-inch pie dish.

Spoon in the apple filling, mounding it slightly in the center.

Dot the filling with the small pieces of butter.

Cover with the second pie crust.

Trim and crimp the edges, then cut several small slits in the top to allow steam to escape.

6️⃣ GIVE IT THAT GOLDEN FINISH

Whisk together the egg and milk.

Brush lightly over the top crust.

Sprinkle with coarse sugar if desired.

7️⃣ BAKE UNTIL GOLDEN 🔥

Bake at 400°F (205°C) for 20 minutes.

Reduce the temperature to 375°F (190°C) and continue baking for approximately 30–40 minutes, until the crust is deeply golden and the apple filling is bubbling through the vents.

If the edges brown too quickly, cover them loosely with foil.

8️⃣ LET IT COOL

Allow the pie to cool for at least 2–3 hours before slicing.

This helps the filling thicken so the slices hold their shape.

Then cut a generous slice and admire that golden crust and cinnamon apple filling. 🍎

🧪 THE EXPERIMENTAL TWIST

This recipe is a kitchen experiment, not a proven improvement on traditional apple pie.

Pickle brine contains vinegar, salt, and sometimes strong garlic or dill flavors. Even a small amount can affect the final taste.

For a proper taste test, make two small pies:

🥧 One with the classic filling.

🥒 One with the measured pickle juice.

Then compare them side by side.

Which one actually tastes better?

That’s the question worth answering!

⸻

🚨 NOW LET’S START A FAMILY ARGUMENT… 😂

Imagine telling your Grandma you added PICKLE JUICE to her famous apple pie.

What would she say?

😡 “GET OUT OF MY KITCHEN!”

🤔 “WAIT… LET ME TASTE IT FIRST!”

👇 Tell me: Is this GENIUS or a CRIME AGAINST APPLE PIE?

And be honest… would you actually take a bite? 😂

❤️ SAVE this recipe if you’re brave enough to try the experiment.

📤 SHARE it with someone who takes their apple pie VERY seriously!

10/10/2026

10/09/2026

🍎🍩 OLD-FASHIONED GLAZED APPLE FRITTERS

Remember when bakeries made apple fritters like THIS? 🥹❤️

Big, golden, crispy around the edges, packed with real cinnamon apples, and covered in that sweet, crackly vanilla glaze…

The kind you’d find in a little neighborhood bakery on a Saturday morning. 🍎

No fancy decorations. Just warm, homemade goodness that tastes like the good old days!

And that first bite? PURE NOSTALGIA. 🤤

🍎 INGREDIENTS

For the Apple Fritters:

* 2 cups all-purpose flour
* 1/3 cup granulated sugar
* 2 tsp baking powder
* 1/2 tsp salt
* 1 1/2 tsp ground cinnamon
* 1/4 tsp ground nutmeg
* 2 large eggs
* 3/4 cup whole milk
* 2 tbsp unsalted butter, melted
* 1 tsp vanilla extract
* 2 cups apples, peeled and diced into small pieces (about 2 medium apples)
* Neutral oil for frying (vegetable or canola)

For the Old-Fashioned Vanilla Glaze:

* 2 cups powdered sugar
* 3–4 tbsp milk
* 1 tsp vanilla extract
* Pinch of salt

👩‍🍳 HOW TO MAKE THEM

1️⃣ PREPARE THE APPLES 🍎

Peel and core the apples, then dice them into small pieces.

Granny Smith apples work beautifully because they hold their shape and balance the sweetness.

Honeycrisp is another delicious option!

2️⃣ MIX THE DRY INGREDIENTS

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

3️⃣ MAKE THE FRITTER BATTER

In a separate bowl, whisk the eggs, milk, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients.

Stir gently until just combined.

Don’t overmix — a few lumps are perfectly fine!

Fold in the diced apples.

The batter should be thick and loaded with apple pieces. 🍎

4️⃣ HEAT THE OIL 🔥

Pour about 2 inches of oil into a heavy-bottomed pot.

Heat to 350°F (175°C), using a cooking thermometer.

5️⃣ FRY UNTIL GOLDEN

Carefully drop about 1/4 cup of batter into the hot oil for each fritter.

Gently flatten each portion slightly with a heat-safe utensil to create that classic irregular bakery-style shape.

Fry in small batches for approximately 2–3 minutes per side, until deep golden brown and cooked through.

Keep the oil close to 350°F and check that the centers are fully cooked. If the outside browns too quickly, reduce the heat slightly.

Transfer to a wire rack set over a baking sheet.

6️⃣ MAKE THE GLAZE 🤍

Whisk together powdered sugar, milk, vanilla, and salt until smooth.

The glaze should be pourable but thick enough to cling to the fritters.

7️⃣ THE BEST PART — GLAZE THEM! 🤤

While the fritters are still slightly warm, dip the tops into the vanilla glaze.

Or drizzle the glaze generously over each one.

Let them rest on a wire rack for about 10 minutes so the glaze can set into that beautiful, slightly crackly coating.

Now break one open…

Crispy golden edges.
Soft cinnamon-spiced center.
Real apple pieces in every bite.
Sweet old-fashioned vanilla glaze.

JUST LIKE THE BAKERY USED TO MAKE. ❤️

💡 GRANDMA’S LITTLE SECRET

Dice the apples small so they cook evenly inside the fritters.

And don’t overcrowd the pot! Frying only a few at a time helps maintain the oil temperature and gives you those beautiful crispy edges.

For the best experience, enjoy them fresh while they’re still a little warm. ☕🍎

⸻

🥹 NOW LET’S REMEMBER THE GOOD OLD DAYS…

Did your hometown bakery make those BIG, homemade apple fritters?

🍎 YES! And I still remember how they tasted!

❤️ NO, but I’d love to try one!

👇 Tell me about your favorite childhood bakery or the sweet treat you always picked from the display case!

❤️ SAVE this old-fashioned recipe so it never gets forgotten.

📤 SHARE it with someone who remembers the good old bakery days!

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Los Angeles, CA
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