Pickle PERFECTION! Crunchy Dill Pickle Recipe For Beginners - Baby Dill & Hamburger Pickles
Dave's mums nickname is Picky, short for pickles. No idea why! She does like her pickles, though. Anyways, here's a very simple recipe to make two types of dill pickles. Sliced dill pickle chips (hamburger pickles), and whole baby dill pickles. We're using a product called pickle crisp in this recipe. It's a great ingredient, especially for beginner canners, to help make your pickles as crunchy as they should be. Minimal ingredients in this recipe make it a great canning recipe for beginner canners. Stuff your jars full, add the simple pickle brine recipe and water bath for 10 minutes for a shelf stable canned dill pickle. The thickness of the hamburger pickles is VERY important!
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CARAWAY SWEET BISCUITS - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making - CARAWAY SWEET BISCUITS!
See recipe below.
To view & download the full recipe, please view it here on our website:
to print recipe.
for a copy of our cookbooks.
Ingredients:
2 Cups all-purpose flour
1 Cup butter
3/4 Cup confectionary sugar, extra for dusting
1-1/2 Tsp caraway seeds
Extra Items:
1 Sheet parchment paper
1 Cookie sheet
1 Strip clear wrap
1 Measuring tape
1 Pestle and Mortar or grinder
Method:
In a bowl add flour and confectionary sugar toss together.
Then cut butter in cubes and add to dry ingredients, pinch together until all equally combined.
After grind caraway seeds in your pestle and mortar or tap with meat tenderizer, then add to bowl with other ingredients.
After with your hand or kitchen aid, mix all ingredients until into a dough ball.
Then put dough on clear wrap and roll with hands into a long roll 1-1/2 inch round, then wrap the dough and put in fridge for one hour or longer.
Remove from fridge and unwrap dough, cut in 1/2 inch thick slices. Prepare a cookie sheet with a sheet of parchment paper. Put biscuits on pan 2-1/2 inches apart.
Preheat oven to 350ºF and timer to 10 to 15 minutes depending on your oven.
After baked, remove from oven, pull parchment paper unto a cooling rack, when cooled dust with confectionary sugar.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
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Delicious and easy Armenian / Iranian holiday dishes and dessert with Caraway! Kookoo and napolean!
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About Lilian Tahmasian:
Lilian Tahmasian has been a marketing manager and content creator since 2009 and became a full time Digital creator as of 2014. With a BA in Marketing and a Masters Degree in Media, she has managed and produced content for some of the top companies worldwide. Becoming one of the most viewed channels in Australia, has allowed her to gain opportunities across the industry. Focused on Style, Beauty, Fashion, Health and Advice, Lilian continues to create videos regularly on her YouTube channel. Something that began as a fun hobby has landed Lilian in leading magazines. Currently she has over 8 Million Views on her Channel. She continues to create awareness on confidence, bullying and inner beauty along in her videos.
#caraway #holidaycooking #christmasfood #bestfriend #cooking #liliantahmasian
Sauerkraut Ferment from Start to Finish || Black Gumbo
Let's make fermented sauerkraut! Here we start with fresh cabbage and use a 2.5% brine to make authentic, fermented sauerkraut. This is a healthy, probiotic food that has so many benefits that I can't begin to document them all. It's easy, healthy and delicious. If you have never had a true lacto-fermented food, this is where to start. Here we follow the entire process.
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Sophia Roe Cooks Plant-Based Pasta Using Our New Silt Green Caraway Home Cookware
Sophia teaches you how to cook her 20-minute Plant-Based Sun-dried Tomato Pasta with Roasted Mushrooms in our new limited-edition Caraway Home collection in Silt Green. ????
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Skor Shortbread Crunch Cookies - Glen And Friends Cooking
Skor Shortbread Crunch Cookies Recipe - Glen And Friends Cooking - Repost
Welcome friends welcome back to the kitchen today we're going to do a recipe that I first encountered pre-pandemic over two years ago it was on a dessert list at a restaurant. I asked the chef for the recipe and they gave it to me and I was going to do it on the show back then but then the world fell apart and this kind of fell by the wayside and I forgot about it. So a few weeks ago I see a similar recipe come up in a brand new uh brand new dessert cookbook and I thought okay I need to do this recipe and it is essentially a take on a shortbread recipe. In the ingredient list there's no egg it's butter flour sugar and a little bit of other flavourings which takes you back to pretty much what shortbreads were in the 1700s and 1600s as I discovered through my old cookbook collection.
Ingredients:
250 mL (1 cup) butter, cut into pieces, room temperature
125 mL (½ cup) granulated sugar
125 mL (½ cup) brown sugar
5 mL (1 tsp) coarse salt
5 mL (1 tsp) vanilla extract
500 mL (2 cups) all-purpose flour
60 mL (¼ cup) rice flour or cornstarch
3 Skor bars, chopped up (about 120g or 4 ounces)
125 mL (½ cup) coarsely chopped pecans
Method:
Cream together butter, the sugars, and salt, until light and fluffy.
Cream in vanilla.
Add flour in stages; beat on low speed until flour is almost fully incorporated.
Beat in Skor and pecans just to blend.
Turn dough out onto a surface and squeeze gently to clump together.
Divide in half and form into two logs, wrapped in plastic wrap.
Chill until firm, 2-3 hours.
Preheat oven to 180ºC (350°F).
Grease 2 standard 12-cup muffin pans.
Cut each of the logs into 12 rounds.
Place rounds in muffin cups, and press them down to conform to the cups.
Bake, until golden on top, and browned around the edges, 18–22 minutes.
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