Відео

The recipe I have been waiting for. Thank you.

The best!

A lot of recipes insist on using clarified butter, but Pam just used unsalted butter. Her mother inlaw is Greek and she uses butter instead of clarified butter, so I think must be ok to do so. Any bad experience anyone had using butter instead of clarified butter?

how do i find the recipe?

Μπουγάτσα στην Ελλάδα λέμε το φύλλο. Μέσα στο φύλλο μπορείς να βάλεις ότι θέλεις από γλυκές γεύσεις μέχρι αλμυρές.

Thank you so much Pamela . I love your posts because you're an excellent teacher!

My grandma was Scottish.. love shortbread,.... great recipe ...

Thanks for breaking this down. Great video.

Thank you for sharing i would love the recipe for butter vanilla

This was a great video, thank you for posting it. I loved the instructions, reasons, and history. I learned a lot! I baked shortbread for the first time a few days ago. I loved it, but I felt my recipe could use some tweaks. I hope to try this recipe. You also have a beautiful home!

You didn't give the amounts?

Thank you for sharing your recipes with us!

I actually like salt crystals in my shortbread. 😋

Turned out great! Thanks

Looks yummy. I think I actually have that book!

So happy to see you sharing your recipes, Pam! I can't wait to try this one. I know it will be a hit!

Thank you! Those potatoes look delicious! I’m getting ingredients ready for the Irish Soda Bread and will be using raisins in it. I’m hoping to get it made tomorrow. ☘️ Happy Cooking!

I just found your channel. Thank you for your wonderful recipes. I will definitely make this potato side dish.,

Awesome.

Wonderful!

Thank you so much for the written recipe .. For those of us who can not hear good.

I subscribed to your channel after only watching this video something I've never done before. I like the recipe so much I can't wait to make this type of bread as I make bread at least once a week for sandwiches and I'm going to kind of explorer outside my comfort zone now and this bread looks really good for breakfast so I'm going to give it a try.

Thank you for this recipe - I added about a half cup of cocoa powder to make chocolate shortbread and it was really delicious...

It looks delicious! Thanks for sharing! Welcome back! 🌸

refrigerating the baklava before cutting is an important step the prior chef on youtube failed to mention. It's very important. I'd recommend watching a couple of these videos before making your baklava. This is a really good base one.

I'm thrilled to receive your posts again after a long long while . You're a wonderful teacher Pam because you cover the little details that a novice cook like me finds very helpful. Thank you so much !

THANKS

I’m Scottish living in Denmark 30 years. Actually the best shortbread is from the co-op!! 😉

Could you use maple syrup? Watered down?

So glad to see you back. I’ve made many of your recipes

Thank you for the recipe. So nice to see you again.

Love granola in my yogurt. Next week I’m making granola😊 thank you!

Great video and great recipe. How long do leave the dutch oven in the oven before you put the bread in?

Glad to see you back Pam!! I did make the mistake of baking granola with raisins!

Gonna give it a try!

The clove is suppose to represent the cross.

😋

Ty

Unable to watch your work, there is no sound.

I cover my knobs with 2 layers of tinfoil shiny side on the inside so as to ward off the extreme heat. Saves the knobs for me, just encase.

Great job❤

Hi Pamela, I just stumbled upon your channel and this particular recipe tonight, and I must say, I’m thoroughly impressed! Out of a sea of baklava recipes on the internet and youtube, my husband and I decided to give yours a try together, and it turned out to be a delightful experience. We both think your style and technique in the kitchen are truly exceptional, making the process not only easy to follow but also very enjoyable. Anyway, It looks like it’s been some time since your last video, and we sincerely hope you haven’t stopped creating. We’re looking forward to seeing more of your culinary creations. Keep up the fantastic work!☺️

Going to make this cake for sure it looks delicious 😊

Great biscotti,thank you..Looking for the recipe.. 😊

My grandmother is Scottish. I helped her make shortbread when I was little. We made the shape round so we then just break it into pieces. I have craved it all my life. I'm 75 now.

Authentic you could call it, if you made the dough from scratch

Bread has cooled…delicious!!! And so easy! Will definitely make again. Many thanks for all the little tips that often aren’t discussed in other videos…and the trivia about markings on the bread.

Hi Pamela! Just baked a loaf (it’s cooling) and have a few questions. I didn’t have bread flour so used regular. It is very brown on top (actually looked almost perfect after first 30 minute bake). Do you have to bake it for that extra 15 minutes or can you reduce that time? Also, as with other Dutch oven bread tries, parchment paper stuck to bottom of loaf so I have to (patiently) pick it off. Are there different qualities of paper? (I live in Canada) Will let you know how it turned out once it cools down…and will try again with bread flour. SO easy!!!

New subscriber 😊 First, it was the Bible verse you listed, below the recipe, that caught my attention. Secondly, as you spoke, I discovered myself becoming more at peace. (After a heartbreaking day and much prayer and tears, finding you was the proverbial "icing on the cake.") ✝️💜 Thank you & Blessings ~

Can you slice on the diagonal so you get triangles? I like the look of triangles. 😊