Making A Home Made Bird Feed (Suet /Lard Cake)
We decided to make a video of how we made our bird feeders; they are very simple to make and great fun for the kids to make. Once the birds locate the feeders, the feeders don't last too long as the birds seem to enjoy them.
How To Make And Roll Lard Pie Pastry - Pie Dough Recipe - Pie Crust Recipe - Glen & Friends Cooking
How To Make And Roll Lard Pie Pastry - Pie Dough Recipe - Pie Crust Recipe - Glen & Friends CookingThis is the quintessential Canadian Pie Crust! The pie crust I grew up with, made from Pure Leaf Lard. This is a no fail pie crust for sweet or savoury pie crusts.
Ingredients:
225g Tenderflake pure leaf lard
1 large egg
15 mL (1 Tbsp) white vinegar
Cold water
750 mL (3 cups) pastry flour
15 mL (1 Tbsp) sugar
5 mL (1 tsp) coarse salt
Method:
Cut up lard and put in the freezer.
In a measuring cup, whisk together the egg and the vinegar.
Add enough cold water to make 125 mL (½ cup), and stir.
Add half the flour, sugar, and salt to a food processor and pulse to combine.
Add the frozen lard and pulse to create what looks like peas coated in flour.
Add the remaining flour and pulse a few more times.
While pulsing, slowly drizzle in the cold liquid.
Only add enough liquid for the dough to start coming together.
You most likely won’t need all fo the liquid.
Dump the crumbly dough out onto the counter, and carefully bring together with your hands.
Divide in two, pat each half into a disk.
Wrap and refrigerate at least one hour.
Makes two 9 ½” Deep dish pie shells
All butter pie dough recipe:
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Homemade frosting with Mangalitsa LARD-Farmstead Kitchen Series
Jill shows a novel use for Mangalitsa lard! It's kid approved!
Mangalitsa leaf lard renders clean and light tasting enough for any baking use, even frosting, apparently! Only pure Manga leaf lard will whip up light and fluffy as in the video. BakersGreenAcres.com
Recipe:
1/2 c. butter
1/2 c. Mangalitsa leaf lard
1 c. raw cane sugar
2-4 Tbsp. maple syrup (depending on your taste)
1 egg yolk
1/2 c. milk
1 tsp. vanilla
dash of salt
Beat together for 15 minutes. Can freeze.
How to Make the BEST Butter Cake
One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make.
RECIPE:
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The most amazing white velvet buttermilk cake recipe
If you asked me what our BEST cake recipe was out of all the cake recipes, I would say it's this white velvet cake recipe. Even better than my vanilla cake. This is the cake I would make myself on my birthday if I was one of those crazy people who makes their own cake.
RECIPE ON BLOG ►
*** NOTE: This cake is meant to be measured using ounces or grams, not cups. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. If you need more information on how to use a scale or don't have access to one yet, check out my ounces to cups conversion chart on the blog post below.
HOW TO USE A SCALE TO WEIGH INGREDIENTS ►
White Velvet Cake Ingredients ►
13 oz (369 g) cake flour (do not use AP flour or try to make your own cake flour)
12 oz (340 g) granulated sugar
1 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
5 oz (142 g) egg whites, room temperature
4 oz (113 g) vegetable oil
10 oz (284 g) buttermilk, room temperature or slightly warm
6 oz (170 g) butter, unsalted and softened
2 tsp vanilla extract
Ermine Frosting Ingredients ►
14 oz (397 g) granulated sugar
3 oz (85 g) flour
16 oz (454 g) whole milk
16 oz (454 g) unsalted butter (room temperature)
2 tsp vanilla extract
1/4 tsp salt
CHAPTER MARKERS ►
00:00 Intro to White Velvet Cake
00:30 Combining the dry ingredients
00:58 Adding the butter
01:20 Why use cake flour?
01:40 Combining the dry ingredients
02:19 Adding the oil, buttermilk, and vanilla
02:29 What is the reverse creaming method?
03:11 Adding the eggs and buttermilk
04:18 Baking the cakes
5:46 Flipping out the cakes
06:06 Tasting the cake
06:43 Ermine buttercream frosting
06:50 Frosting the cake
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