Sally Lunn Batter Bread
This bread dates back to the 18th century. It's very easy to make -- all you need is a bowl, a stout spoon, and a loaf pan! Ingredients listed below; printable recipe is on my website here:
1/4 cup warm water
2 1/4 teaspoons active dry (or instant) yeast
1/4 cup sugar
1/2 cup whole milk, warmed to 110-115°F
1/2 cup (1 stick) butter, melted
3 large eggs, beaten
3 1/2 to 4 cups all-purpose flour
1 1/2 teaspoons salt
Vegetable spray or butter for greasing the loaf pan
Make the CRISPEST, CRUNCHIEST Canned Pickles EVER! (Use THIS Method)
Knowing how to make pickles is something every home-gardener should know. But which pickle recipe is best? Which recipe maintains that pickle flavor, and which canning method leaves your pickles crunchy, even one year later?
Come watch as I test five different canning methods and see the results one year later, then see my new favorite method that beat out all the rest!
For the full tutorial and step-by-step instructions, visit the blog:
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SHOP THIS VIDEO: Some of the following links may be affiliate links, which means we may receive a small commission but the price remains the same (or better!) for you. Thanks!
Abundant Pantry Canning Course:
Electric Canner:
Water Bath Canner:
Water Bath Canner for Glass Cooktops:
Canning Lids:
Canning Rack:
Canning Funnel:
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
Grow, Preserve & Thrive with us!
Visit us at and on Facebook at
A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
- Thrive Wellness Checklist- A simple PDF download for healthy living.
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
- Fearless Fermenting- A PDF on basic lacto-ferments.
- Fermenting Tomatoes- PDF download on fermenting tomatoes
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
- Render Your Own Lard- PDF with instructions on how to render your own lard.
#pickles #howtomakepickles #picklerecipe #cannedpickles
DEVILED LUNCHEON SPECIAL! Vintage Cookbook Review and Recipes
DEVILED LUNCHEON SPECIAL! Vintage Cookbook Review and Recipes
Today I'm reviewing Good Housekeeping's Quick 'n' Easy Cook Book from 1958. I'm also cookin' up a Deviled Luncheon Special! Is it as terrible as it sounds? Spoiler alert - yes.
I'm cooking through history and you're invited! Follow along with me as I prepare a recipe from one of my many vintage cookbooks. Will the results be delicious, or disastrous? There's only one way to find out. Thanks for checking out my midcentury cooking video and joining me in my vintage cooking corner.
Visit me on Instagram!
TIMESTAMPS
0:00 Intro
0:07 Cookbook Review - Good Housekeeping's Quick 'n' Easy Cookbook
7:09 Recipe - Deviled Luncheon Special
9:24 Dottie Break
10:36 The Offical Taste
11:21 Outro
Some of my favorite kitchen tools:
OXO Good Grips Mini Angled Measuring Cup:
Wilton Angled Spatula, 9 inch:
Victorinox Fibrox Pro Chef's Knife, 5-Inch:
Victorinox Swiss Army 10-1/4 Serrated Bread Knife:
GIR: Get It Right Premium Silicone Spatula:
DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
Martha Stewart's 15-Recipe Thanksgiving Special | How to Cook Turkey, Potatoes, and Pie
Join Martha Stewart as she teaches you how to cook for Thanksgiving! In this YouTube Premiere, learn how to make everything you'll need for your Thanksgiving table, from the perfect roast turkey, to the creamiest pureed potatoes, to the most delicious pumpkin pie. Chat live with your fellow cooks and share your favorite Thanksgiving memories during this hour-long special, only at YouTube.com/MarthaStewart!
Get the Full Recipes:
Perfect Roast Turkey -
Roasted Turkey in Parchment with Gravy -
Braised Turkey Legs -
Roasted Rolled Turkey Breast with Herbs -
Turkey BLT -
Scalloped Potatoes -
Potato Salad -
Potato Purée -
Smashed Potatoes -
Pumpkin-Pecan Tart -
Pumpkin-Swirl Cheesecake -
Pumpkin Bread -
Pumpkin Purée -
Deep-Dish Pumpkin-Meringue Pie -
Candied Pepitas -
#MarthaStewart #Thanksgiving #ThanksgivingRecipes #Recipes #Cooking #HowTo
0:00 Introduction
0:20 Perfect Roast Turkey
7:47 Roasted Turkey in Parchment with Gravy
11:52 Braised Turkey Legs
16:32 Roasted Rolled Turkey Breast with Herbs
23:57 Turkey BLT
24:28 Scalloped Potatoes
29:53 Potato Salad
35:38 Potato Purée
43:09 Smashed Potatoes
47:17 Pumpkin-Pecan Tart
53:59 Pumpkin-Swirl Cheesecake
59:32 Pumpkin Bread
1:03:51 Pumpkin Purée
1:05:22 Deep-Dish Pumpkin-Meringue Pie
1:10:57 Candied Pepitas
Brought to you by Martha Stewart:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's 15-Recipe Thanksgiving Special
1970s Chicken Tetrazzini - Who eats this stuff!? (I do, it's me)
If you need new ideas for repurposing leftovers, this dish is for you! I love some classic 1970s cooking, and today I'm making a 1970s Chicken Tetrazzini. The chicken can be swapped out for other meats, so this is just one of many ways to use leftover turkey as well. Add this one to your list of quick dinner recipes!
MORE Campbell's Soup Videos -
Soup Cookies:
Stuffed Shells Neapolitan:
Peanut Butter Bisque:
Campbell's Soup Recipes - TETRAZZINI
2T chopped onion
1T butter
1 can condensed cream of mushroom soup
1/2c water
1/2c shredded cheddar cheese
1T Sherry, optional
1c diced cooked chicken, turkey, or ham
2T chopped pimento
1T chopped parsley
2c cooked spaghetti
In saucepan, cook onion in butter until tender. Blend in soup, water, cheese, and Sherry (if using). Heat until cheese melts; stir now and then. Add chicken (or whatever meat you are using), pimento, parsley, and spaghetti; heat through. Makes 3 servings.
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CAMERA GEAR:
- camera:
- mic:
- lavalier:
- shooting grip/tripod:
INSTAGRAM: instagram.com/_cookingthebooks_
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DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.
HERBED SPINACH BAKE! BHG Lunches & Brunches (1963) - Cooking the Books
Today on Cooking the Books, I'm reviewing Better Homes & Gardens Lunches & Brunches (1963) and preparing Herbed Spinach Bake.
Pyrex/Glasbake/Fire King patterns:
Glasbake Primrose Dream
Fire King Summerfield Flowers
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HERBED SPINACH BAKE
1 - 10oz pkg frozen spinach, cooked and drained
1c cooked rice
1c shredded process cheese
2 slightly beaten eggs
2T soft butter or margarine
1/3c milk
2T chopped onion or 1T dried minced onion
1/2t Worcestershire sauce
1t salt
1/4t rosemary, crushed
Combine ingredients. Pour into a 10x6x1.5 inch baking dish (approx 2qt) Bake in moderate 350 degree oven for 20 to 25 minutes (I baked for 50 mins) or until knife inserted between center and edge comes out clean. Cut into 6 servings.
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- camera:
- mic:
- lavalier:
- shooting grip/tripod:
INSTAGRAM: instagram.com/_cookingthebooks_
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DISCLAIMER:
Links included above may be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. You are not required to click through any of my links, and there is no additional cost to you.