Відео

Thank you for keeping our Moravian customs alive. It's hard to keep our culture alive when our country is gone. Most librarys have zero information about us. The only way to connect and learn is through Weston Salome NC.

What else could you use instead of Graham crumbs

Whats the point of tempering chocolate??? I've never understood that? 🤷🏽‍♀️

You are funny! Thanks for the recipe! 😊

Oh she sounds like KAJOL - a bollywood actress..l love it

Where the neck are the measurements !!!! This whole video is worthless without the measurements !!!!

Is there a written recipe??

Not noodles, its pasta!!!!!!!!

Thank you for explaining how the sugar mixed with egg yolks can denature after a while! I always thought it was a temperature thing but that makes so much sense 🤯

Thank you

Please less talking

You want some peaches with that sugar maam!?

Should I dock the pie crust for blueberry pie?

its pumpkin season and the Blue Jarrahdale's are by far the best tasting pumpkins in all my taste tests (including canned) and its even better as the Pink pumpkins, Blue, and white ones (technically squash varieties) sweeten up in the next 2-5 months. I grow all mine specifically for eating quality and get giddy when slicing a fresh Blue squash up. The flavor is next level. I can't wait to make this. I cure and store my pumpkins in my small house and use the last ones up in May. Some store really long time. The sugar level in the a few varieties is next level after storing and even though its not pumpkin season in March, the pumpkin baked goods will be coming fast.

I can tell just by reading the recipe that this was well written. This is the first recipe I've tried. I needed an easy apple crisp and have tried many over the years. I'm an experienced baker and cook and this was one of the best apple crisps I've ever made. Written to perfection. I used a combo of Honeycrisp/Granny Smith/Cosmic/Fujis to provide the perfect balance. I'm afraid to ever make this again, because it was so perfect. I did add a bit of cinnamon to the topping. Thank you for sharing this! I'm excited to check out more recipes.

20 g Ground Cinnamon ▢6 g Ground Cloves ▢5 g Ground Nutmeg ▢3 g White Pepper freshly ground ▢6 g Aniseed freshly ground ▢3 g Ground ginger ▢2 g Cardamom freshly ground from green pods

Would you recommend your method for trying to make peach jam for a county fair. The judging is based off of looks.

Where do I find the amounts of the ingredients??

Will this recipe work with cup for cup gluten free flour and monkfruit or splenda in place of the sugar?

You didn't say how much butter, cream cheese and flour.??

What is the quantity of sugar and egg whites?

I made these rolls today and they were absolute divine. I followed the recipe exactly and they turned out perfectly. Thank you for sharing.

Hell yeah! Quick tip for pie crust - Cold Butter = flakey and crumbly Melted Butter = standing dough (soft and bread like) Standing pie crusts are used for making durable pies, similar to hot pockets, but way better.

Good job! Gunna def try this x

Can you do the same with strawberries 🍓

hard to watch...she's annoying...and way to much oil!!!!

umm yummm

Mine won’t harden 😫😫😫

The trick with vodka is that 60% (of 80 proof vodka) of the vodka is water. So, because the alcohol is boiled off during cooking, you get a dough you can work with more easily (ie more moist). The evaporation then works with the fat to further fluff up the dough.

I set my notifications to receive all the videos from you channel 🎉 I just love your manner and especially love your approach, focused on techniques but not rigid. You're fun to watch 😂❤ I searched out your channel today, bc I wanted some good results from chef recipes 😋 I see you're not posting much, and I'm here to encourage you ❤ Things I like watching, budget recipes, but done well ! ❤ cooking for 12, like 2 or 3 dishes, for a realistic budget, like,, 60$ ? Lindsay, You're a 💎 and people just need to discover you more ✨ ❤ these are my 2 cents, hope it's helpful and maybe encouraging 🎉 and not disrespectful 😉 Sending love and light from Ontario 🇨🇦

Love your style and recipes! Hope you post more! I'd love to see, cooking on a budget for a crowd, or more autumnal and Christmas recipes 😋 TY for your videos, I so appreciate that your a trained chef. Sending love from Ontario 🇨🇦

Heck yeah! I'm watching this at 5.

It's a recipe for apple compote but she could not give the ingredients measurements anywhere in the video but what really bothered me was at 5:29 when she mentions "this would be a lovely time to use my apple pie seasoning"... I stopped watching.

I need an icing for a wedding cake which i hope to make in advance of the wedding date. It will be for a garden wedding in the hottest time of the year in our country - temps coukd be as high as 37 degrees celcius. Do you have any suggestions?

Canola oil is very bad research those veg oils very bad i use olive oil will not smoke under 400 better for arteries.

What if they are like super super duper but not like ick

excellent you are so funny....love your style and the yummy Trifle...many thanks

How much salt into the butter and gram cracker? Looks like a teaspoon.

I was getting ready to make it, but she started putting in all the dry ingredients without telling me the measurements so no, not a favorite here

Looks yummy im new to your page can I please have your recipe for the praline candy

Yo this was amazing! Thanks! You have a really great way of talking/presenting. Moved along smoothly, not too fast, but described enough to know what I'm doing. Some people sound so friendly its patronizing. Your tone and everything was just nice. Everything here was just great. Excited to try the recipe!

Can it be made with Splenda ?

This video is great! You’re awesome! Please keep doing videos

how do you store them and how long do they last?

For the love of god please stop waving your hands around like a maniac. It’s weird and distracting

Wow! Thank you so much for the chocolate versions! May I know does the frying oil will get stained by the chocolate dough? Because I wanna try to make half batch of the vanilla and another batch of chocolate.

Made this recipe three times already! Super tasty and now all my friends donate their homegrown tomatoes to me to convert to this sauce in the hope that I will invite them to a home-cooked Italian meal featuring their tomatoes.

I bet they taste like Hammonds marshmallows if not better

Simple and delicious! I used this recipe last year & am here for motivation to get started. My family has been anxiously awaiting this year's harvest to make more. We got two bushels in hopes of not running out again! We made small jars to give as gifts in Christmas baskets, used the preserves as jam on homemade bread, over ice cream, between waffles with cream cheese (I have teenage boys, each over six feet tall and am doing every thing I can to put weight on them) but our family's absolute favorite use? I make cream cheese danish with a dollop of the peach preserves in each one. It's also nice used as like a "chutney" with curry (instead of say a mango chutney) to offset heat. P.S. I like the idea of peeling w/o blanching for this application. Peaches are already so tender that every bit of retained firmness and flavor is a plus....IMHO but I agree w/Chef Lindsey's comment: each to their own.

Is this uk plug?