20200610 Recipe Blue Ribbon French Bread by Bernard Clayton's, New Complete Book of Breads
In this video, I make bread for the first time. Specifically, I make French Bread using Bernard Clayton's Blue Ribbon French Bread recipe from his book, New Complete Book of Breads. I overcooked it just a bit, so the crust was a bit hard, but otherwise, it turned out great!
Professional Baker Teaches You How To Make COBBLER!
Bumbleberry Cobbler is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients
Fruit
4 cups (1 L) mixed fresh berries (raspberries, blueberries, blackberries)
1 fresh pear or apple, peeled and diced
½ cup (125 mL) berry jam (of your choosing), stirred to soften
1 tsp (5 mL) vanilla extract
Cobbler Topping
1 ½ cups (225 g) all-purpose flour (plain flour)
3 Tbsp (40 g) granulated sugar, plus extra for sprinkling (or caster sugar)
1 ½ tsp (7 mL) baking powder
¼ tsp (1 mL) salt
6 Tbsp (90 g) cool unsalted butter, cut into pieces
6 Tbsp (90 mL) milk
2 Tbsp (30 mL) maple syrup
1 large egg yolk
1 tsp (5 mL) vanilla extract
Directions
1. Preheat the oven to 375 F (190 C).
2. Toss the berries and diced pear (or apple) gently with the stirred jam and vanilla. Spoon the fruit into four 1-cup baking dishes. Place the dishes onto a parchment-lined baking tray.
3. For the cobbler topping, stir the flour, sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingers, work in the butter until the mixture is crumbly. In a separate dish whisk the milk, maple syrup, egg yolk and vanilla. Add this all at once to the flour mixture and stir until blended (the topping will feel like a soft scone dough). Drop this in pieces on top of the fruit, leaving space between the pieces, as the dough will expand as it bakes. Sprinkle the cobblers with a little sugar and bake for about 30 minutes. To check the doneness, gently spread apart a little of the cobbler topping in the centre to see that it is fully cooked near the fruit (not wet-looking). Allow the cobblers to cool for 15 minutes before serving.
The cobblers can be served with a scoop of ice cream.
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Make Butter in 10 Minutes or Less! | Chef Jean-Pierre
Hello There Friends, Learn how to make Butter in less than 10 Minutes! This technique is so simple a CHILD COULD DO IT! You only need one ingredient and one tool. I use a stand mixer, but you could also use a Food Processor. Either way it is super fast and super easy to make Butter! You should all try it at least once just to see how delicious it is! Let me know what you think in the comments below!
RECIPE LINK: CREAM! Fatter the Better
2 cups /473 ml of heavy cream will produce approximately 1/2 pound of delicious butter!
1 lbs/ 453 g butter will make 11.5 ounces /333 ml of liquid clarified butter
About salt, you can add it at any time and how much really depends on your taste! If you add the salt before the wash some of it will wash off but most of it will stay in. Add a little at first and you can always add more! Good luck and Bon Appetit!!! ????
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❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:21 What do you need to make Butter?
0:56 Start Mixing
3:05 Whipped Cream
3:32 Over Whipped Whipped Cream
3:46 Start Separating
5:00 WE GOT BUTTER!
5:58 Rinsing the Butter
8:14 Final Form of Butter!
9:55 Tasting / Outro
Alaskan Sourdough Fruitcake - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Alaskan Sourdough Fruitcake Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
4 c : White Flour
1 ts : Allspice
1/2 ts : Mace
1 c : Brown Sugar
3 c : Candied Fruit; Green and Red
1 1/2 c : Dried Currants
1 c : Blackberry Cordial; Plus 2 tb
1 c : Pecans; Chopped
1 c : Alaskan Sourdough Starter
3 : Eggs; Well Beaten
1 ts : Baking Soda
1 ts : Salt
1 ts : Cloves
6 tb : Butter
1 c : Sugar
2 tb : Lemon Rind; Grated
1 1/2 c : Raisins; Golden, Seedless, and Puffed
1 ts : Cinnamon
Chocolate Cherry Truffle Recipe with Hannah Kaminsky
5 DELICIOUS DINNER RECIPES to support your weight loss:
Hannah Kaminsky is the author and photographer of six vegan cookbooks with a seventh on the way for 2021. Dessert is the first course for this voracious lover, as five of the majority of this titles are focused on very sweet subjects. Sweet Vegan Treats is the latest release, offering a wide range of both healthy and more decadent morsels, spanning from breakfast to midnight snacks.
Hannah has been sharing recipes, reviews, and stories on BitterSweetBlog.com for over 14 years, but has been in the kitchen since birth.
Instagram and Twitter is @BitterSweet__ (TWO UNDERSCORES!)
Cherry Chocolate Truffles
Cherries and chocolate, supposed aphrodisiacs and staples in candy boxes the world over, must necessarily be sinfully indulgent, right? Far from it, these ambrosial bites require only four spare ingredients and no added sugar to taste positively decadent. Few desserts honestly qualify as “health food,” but this one can be justified as a good source of antioxidants thanks to those two superfoods, right? Go ahead, enjoy these unexpectedly wholesome truffles with a clear conscience!
Cherry Center:
1½ cups dried cherries
½ cup Dutch process cocoa powder
Chocolate Coating:
4 ounces dark chocolate, chopped, or ⅔ cup semi-sweet chocolate chips
1–3 tablespoons plain non-dairy milk
Purée the cherries in your food processor until they become a smooth paste, pausing to scrape down the sides of the container as needed. Add in the cocoa powder and process again. Continue blending and soon enough the whole mixture should come together into a firm ball. Move this dough to a storage container on the counter and allow the flavors to develop overnight. You can continue working with the dough, if you are in a hurry, but I highly suggest you give it time to rest.
To make the truffles, scoop a small amount of dough and roll it into a ball in the palm of your hands. The size of each ball will dictate the final size of each truffle. I would suggest about 1 tablespoon of dough for the core, but you may choose to go larger or smaller. Repeat this process until the entire fruit base is used up.
Once you have the cherry centers ready to go, place the chocolate in a small, microwave-safe bowl. Melt the chocolate in the microwave in 30-second intervals, just until it stirs together smoothly with no lumps. Stir in the non-dairy milk to your desired consistency. More non-dairy milk will result in a higher ratio of center to coating and the coating will be softer, while less will give you a thicker chocolate shell that solidifies more.
Set a piece of parchment paper on a baking sheet in your workspace. Drop one cherry center into the chocolate at a time, rolling it around to completely coat. Once fully coated, drop each truffle onto the parchment. Let sit at room temperature and let dry for at least two hours. If you’d rather not wait, you can stash the truffles in your refrigerator or freezer to speed up the process.
Makes approximately 24 truffles
The World of Breads by Dolores Casella #fallintosourdough (excerpt and review) @FermentedHomestead
I really want to make the Sourdough Cornbread from The World of Breads by Dolores Casellla. When I read the introduction to the chapter, instead of making a video of me making it, I decided to share the book itself with you. Then, in researching her books and her life, I discovered that she only recently passed away in 2018.
You can learn a little more about her at these sites:
And if you get a chance, buy one of her books.
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More about the old west, mining, and sourdough:
Where I got the Dutch oven bread photo:
Here’s an old blog of mine I found… ha! It has a couple recipes on it from when we first started eating whole food, plant based.
#fallintosourdough #readingrainbow #theworldofbreads #sourdough #dutchoven #goldrush #sanfrancisco #alaska #alaskasourdough #sanfranciscosourdough
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