Tread of Pioneers Museum: A Virtual Taste of History Recipes Through the Ages.
Tread of Pioneers Museum presents A Virtual Taste of History event, Recipes Through the Ages: Celebrating the Routt County Cookbook. Presented by Nancy Mucklow, Linda Long, Nancy Perricone, and Mary Kay Schoenenman. Originally presented and recorded live 10.2014 at the Tread of Pioneers Museum.
How to make ITALIAN PLUM CAKE
Hello! Ciao!
Watch how we make a light Italian plum cake! There’s 2 things you need to know about this recipe - the first thing is that it’s pronounced “ploom” not “plum” and secondly, there is actually no plum in the cake! The beautiful thing about this cake however, is that it is so versatile. You can add so many different ingredients - in our vlog you will see that we added Cherry Ripe because I love chocolate! But you could use fruit such as berries, coconut or even white chocolate.
Whether you’re feeling peckish during the morning, or you’re sitting in your backyard in the afternoon, this is the perfect snack to have with a cup of tea or a coffee!!
Make sure to send us photos of your beautiful creations…
Here is the recipe:
Ingredients
200g self-raising flour
3 eggs
125g sweet vanilla yoghurt
115g sugar
Pinch of salt
90g melted butter
100g Cherry Ripe (or just milk chocolate)
10g icing sugar to serve
Optional: 10g sugar to sprinkle on top to caramelise
Method
Before combining the ingredients, ensure that the yoghurt is at room temperature so that it mixes well with the other ingredients - setting it aside out of the fridge for 20 minutes will do the trick! Whisk eggs and yoghurt and add in sugar with a pinch of salt. Continue to whisk while pouring in the melted butter. Once the ingredients have been mixed well together, add the flour and whisk to combine. Add some chopped up chocolate (we chopped 2 x Cherry Ripe bars) and fold the mixture with a spoon/scraper to mix in the chocolate pieces.
Pour cake mixture into a baking tray. Cover a scraper in olive oil or butter and dip it in the middle of the mixture to create a small slit. This will open and create the classic plum cake shape while it is baking in the oven.
Bake for 20 minutes at 180 degrees and then reduce the heat to 160 degrees and bake for a further 20 minutes. Allow the cake to cool down.
We made a small “landing strip” by using foil, which we placed in the centre of the cake and then sprinkled icing sugar around it. This gave our cake some character!
We hope you try this lovely plum cake recipe!
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See you next time in the kitchen -xo-
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Homemade Soap Recipe - Simple Homestead TALLOW Cold Process Soap | Ellen Ruth Soap
This is a very simple Homestead type soap recipe, but don't let the simplicity fool you, it's a wonderful bar of soap❣️ #soapmaking #recipe #homemade
0:00 Intro
3:22 Soap Recipe
5:12 Soap Additives
6:06 Add Sugar & Silk to Lye
10:24 Homemade Soap
13:28 Soap Pour - Spoon Swirl
14:39 Unmold Soap
15:53 Soap Cutting & Chat
20:26 Bevel & Stamp Soap
23:09 Lather Test & pH Test
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Homestead Tallow Soap Recipe:
14.4 oz Tallow
7.8 oz Coconut Oil
7.8 oz Olive Oil
4.2 oz Sodium Hydroxide
10 oz Distilled Water
or
48% Tallow
26% Coconut Oil
26% Olive Oil
I used a 6% Super Fat, and 33% water concentration.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network
Ree's perfect pot roast with roasted veggies is pretty much the definition of comfort food!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Perfect Pot Roast
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 4 hr 30 min
Prep: 15 min
Cook: 4 hr 15 min
Yield: 6 servings
Ingredients
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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Ree Drummond's Perfect Pot Roast (SEASON ONE) | The Pioneer Woman | Food Network