Cocktail Challenge: Miracle Whip
On this episode of Cocktail Challenge, Bangers & Lace bartender Nick Ostapczuk gets the unenviable ingredient of Miracle Whip.
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home
Why is my Carrot Cake so Good? - Old Fashioned Baking at Home - Free Recipe Download:
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your Carrot Cake recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
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Favorite Carrot Cake (Recipe is in our Vol. 1 Cookbook)
2 1/2 CUPS SUGAR
4 EGGS
2 TSP. VANILLA
1 CUP COOKING OIL
1 1/2 TSP. CINNAMON
1/2 TSP. GROUND GINGER
2 1/4 CUP SELF-RISING FLOUR
1 CUP CHOPPED PECANS
3 CUPS CARROTS (PEELED & GRATED)
1 SMALL CAN CRUSHED PINEAPPLE
1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR)
In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing if desired
Cream Cheese Icing (Recipe in our Vol. 1 Cookbook)
1 STICK SALTED BUTTER (ROOM TEMPERATURE)
8 OZ. CREAM CHEESE (ROOM TEMPERATURE)
4 1/2 CUPS POWDERED SUGAR
1 TSP. VANILLA FLAVORING
1 TBSP. EVAPORATED MILK
Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, addmilk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute.
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
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Silky BUTTERCREAM icing in 1 MINUTE │ Frosting recipe for cupcake PIPING & cakes
Hey everyone! Today I'm going to be sharing my 1 minute buttercream frosting recipe. This easy recipe gives you SILKY SMOOTH icing that is not only perfect for piping onto cupcakes or decorating cakes, but it TASTES INCREDIBLE too!
Full ingredients list below :)
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INGREDIENTS LIST:
- 1 cup (230g) softened unsalted butter
- 2 cups (260g) icing sugar
- 1 tablespoon milk
- 1 teaspoon flavoring of choice (e.g. vanilla extract/essence)
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MUSTARD CAKE Maille Zesty | You Made What?!
We've done ketchup. Now, it's time to make a cake with mustard. ???? ???? New videos every Thursday and Saturday!
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This video is NOT sponsored. I just wanted to make a cake with mustard. ????
Teddy Bear Waltz courtesy Kevin MacLeod (incompetech.com) licensed under Creative Commons: By Attribution 3.0 ( & royalty-free Sprightly from iMovie. If you're reading this, you know what's what. ???????? Comment: I want to swim in frosting.
Is Miracle Whip Gluten Free? #Shorts
Is Kraft Miracle Whip Gluten Free? The Miracle Whip label doesn’t not currently have a gluten free symbol on it.
While Kraft says the product contains ingredients that do not contain gluten, there is a small potential for cross contamination which is why it is not labeled as gluten free.
Always read labels and use your best judgement to make the best decision for you and your families dietary needs.
Ingredients:
Water, Soybean Oil, High Fructose Corn Syrup, Vinegar, Modified Cornstarch, Eggs, Salt, Natural Flavor, Mustard Flour, Potassium Sorbate as a Preservative, Paprika, Spice, Dried Garlic.
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Magic Custard Cake | Stunning Three-Layer Cake
This magic cake has a fudgy base, a soft custard center, and it's topped with a fluffy sponge. And this is all made with ONE simple and quick batter! Magic Three Layer Custard Cake: It’s like, well ….MAGIC!
If you love vanilla sponge cakes and custard, you are going to be obsessed with this cake! It looks like it’s been carefully layered with three different components. But it’s not! You just pour one simple batter into a cake tin, pop in the oven, and this is how it comes out! Try it and you will be amazed!
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INGREDIENTS
1 cup (125g) all-purpose flour
2/3 cup (135g) sugar
2 cups (460g) whole milk, room temp
1 tsp (7g) vanilla bean paste (vanilla extract)
1/2 cup (107g) melted butter, room temp
4 whole eggs, room temp
INSTRUCTIONS
Preheat the oven to 325 F (160 C) degrees
1. Separate eggs and add the egg whites to a bowl and whisk until stiff peaks. Set aside.
2. Beat the egg yolks & sugar until light and fluffy for 5 min. Add vanilla bean paste or vanilla extract and soft butter. Beat for two mins. Add the flour and mix it in until fully incorporated.
3. Slowly start adding the milk and beat until everything is well mixed together. Add the whipped egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.
4. Grease and Line 8-inch x 8-inch baking tin with parchment. Pour batter into the baking dish and bake for approx 45-60 minutes or until the top is lightly golden. Cool completely then cut into 9 pieces, dust heavily with powdered sugar and serve.
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