How To make Bread Cakes
1 Egg yolk 2 c Flour
3/4 c Milk 2 ts Salt
3/4 c Water 3 ts Baking powder
2 1/2 c Dry bread crumbs 1 tb Melted shortening
1 Egg white
Soak dry bread in water until soft. Squeeze as dry as possible. Then crumble and measure. Beat egg yolk, add milk, water, bread crumbs, and shortening. Sift flour, measure, and sift with salt and baking powder. Add to first mixture. Mix thoroughly. Fold in stiffly beaten egg white. Drop by tablespoonfuls on hot griddle. Bake until well browned on both sides. 12 servings. Mrs. J.E. Lewis, Brockton, MT. -----
How To make Bread Cakes's Videos
Irish Potato Bread/Farls, Tattie Griddle Scones or English Potato Cakes? Recipe and controversy!
Now, far be it from me to commandeer the food culture of another country but I hereby claim potato farls, or tattie scones, for the Queen of England - and they will now be officially forever known as potato cakes. I'm doing this of course due to my massive sense of entitlement as an Englishman as I hold on to the idea that we are still somehow, some kind of major world power.
This is not delusional thinking in any way. But you would have to be deluded to believe that this simple griddle scone isn't an absolutely cracking recipe. So simple and yet so satisfying. So don't worry about its origins. Just make it and then eat it with no sense or admission of guilt.
Enjoy!
Potato farls or tattie scones or potato cakes full recipe
400g cooked potato
80g all purpose flour
A third of a teaspoon of salt
50g melted butter
Cook on each side in a preheated, lightly floured pan for 5 minutes per side.
#theteessidechef
The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
#ASMR #BananaEggCakes #EggCakes #Cakerecipe
- Title: The Best Banana Egg Cakes - Gâteaux aux œufs de Banane - Cake recipe
- Playlist:
Hello everyone!. Today, I'm going to cook food for everyone.
Please support us all.
Thanks for watching!
========================================================
Easy Hoe Cakes Recipe (Johnny Cakes)
After you taste one these easy to make cornmeal Hoe Cakes, you’ll forget all about ever wanting to eat pancakes again.
Ingredients for this recipe:
• 1 ½ cups all-purpose flour
• 1 ½ cups fine cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 3 large eggs
• ¼ cup melted unsalted butter
• 1 cup buttermilk
• 2/3 cup water
• Oil for cooking
Makes 8 cakes
Prep Time: 5 Minutes
Cook Time: 15 minutes
Procedures:
1. In a large bowl mix together the flour, cornmeal, sugar, baking powder, and salt and set aside.
2. In a separate large bowl whisk together the eggs, butter, buttermilk, and water until combined.
3. Add the wet ingredients to the dry ingredients in gently whisk just until combined.
4. Pour the oil into a large frying pan, cast-iron skillet or griddle over medium-low heat and pour in a ½ cup to ¾ cup of the batter and cook as many at a time as possible without touching each other in the pan,
5. Cook for 3-4 minutes per side or until light and fluffy and cooked throughout.
6. Serve with fresh berries, butter, and maple syrup.
Chef Notes:
Make-Ahead: You can make these up to 1 hour ahead of time. Keep warm wrapped in foil and in the oven at 175° before serving.
How to Reheat: Place on a pan wrapped in foil and heat in the oven at 350° for 6-8 minutes or until hot. You can also heat in the microwave.
How to Store: Place covered in the refrigerator for up to 4 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day, or until unfrozen, before reheating.
It is best to use finely ground cornmeal, but you can extend that to a medium or coarse ground as well.
To further enhance the flavor of these hoecakes, I would absolutely advise using rendered bacon fat instead of butter.
You can absolutely use milk in place of the buttermilk.
If you want to make your own buttermilk, simply mix 1 tablespoon of white distilled vinegar or lemon juice with 1 cup of milk.
You can also cook the hoecakes in butter instead of oil.
Wheat Replacement From 1750 - Food Shortage - Barley Cakes
New Linen Short Jacket
Our Brand New Viewing Experience ➧ ➧➧
Retail Website ➧ ➧➧
Help support the channel with Patreon ➧ ➧➧
Instagram ➧ townsends_official
Best-Ever Classic Barley Cakes Recipe With A FUN Twist!
This barley cakes recipe will blow your mind! In 10 minutes, you can whip these barley cakes up - perfect for Shavuot and just about any day!
Print this recipe:
Get access to the FREE Biblical Health Plan (7 Steps to Amazing Biblical Health & 3 Lies That Prevent It) -
Take the Daniel Fast Course today
Amare -
$10 off coupon for
Edge -
Mental Fitness -
Mental Fundamentals:
_______________________________________________________________________
This Daniel Fast Book Can Help You Get Started the Right Way
Learn more:
Find me on Facebook:
Listen to our podcast episodes:
Spotify -
Apple Podcasts -
Support the Ministry with $3!
----------------------------------------------------------------------------------------------------------------------
Books, Courses, and MORE!
Start Experiencing God's Gift of Health Spiritually & Physically TODAY!
Check out my recommended products for health and wellness:
Get my books & favorite kitchen essentials
Be your best self yet! Take the 40-Day Transformation Course (physically and spiritually)!
I am so excited because we are getting ready for a celebration, and it’s called Shavuot.
And today, we’ll make some barley cakes because barley is one of the first fruits that would have been celebrated during the Feast of Weeks. It's the barley harvest season. So if you've read the book of Ruth, you know what I'm talking about.
Hopefully you've already watched my video on the seven foods of the Promised Land and barley is one of those foods. So while I make these barley cakes for you, and just a note to share with you this recipe is actually in my healthy treasures cookbook . But yes, you're going to get it right here so you don't even need the cookbook for this recipe.
Barley Cakes Recipe
Ingredients:
1-1/2 cups barley flour
1/2 cup wheat flour
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg
3/4 cup honey
Alright, so there we go. We have our barley cakes. Now what I can do with this now is I can make them into cupcakes. If it was a little bit more consistent, a little bit more doughy like a muffin, then I could actually put them out as cakes on a pan and cook them that way.
So I'm just gonna make 12 of these. And then pop them in the oven right around 400 and bake them for about 10 minutes.
I hope you’ll enjoy these barley cakes this Shavuot or all year round. And always remember to read the story of Ruth to remind yourself and your family what was happening during the barley harvest. It has definitely been my joy to serve you God's recipe for excellent health including barley cakes. I can't wait to read your comments on how you enjoyed this and how your family enjoyed it. And don't forget, what did you think about the story of Ruth's beautiful love story and we can always use a good love story!
How to make your lemon cakes super moist!