Відео

You would need to at least double the recipe to get a decent thickness to the cake. If you made the recipe as is, it would be very thin and would have a thicker crust. When I make a 9x12 cake, I use between 2 - 3 cups of flour depending on the recipe.

Oh dear. This has happened to me when I had flour wedged around the crevices where the bowl locks in place. Try lifting upward as you twist. If the little area isn’t cleaned prior to use. It can really jam in there. You can also try to put more ice water in the bowl and let it sit longer along with wrapping a cold towel around the base of the bowl. Let it sit 15 minutes and try again. Most of the time, it just needs to sit much longer. Especially if you made a thick icing or stiff dough and used higher speeds. You can also try a warm cloth around the base. You can check with the manufacturer. Some of them will tell you to gently hit the bowl with a rubber mallet or hammer, but I can’t recommend this personally as it could damage the machine. Please let me know if it is still stuck and after trying these and I will continue to help.

🤣 It tasted even sadder than it looked. Just like broken promises and bad dreams. 😂. Thankfully, I had Maggie 🐾🐕 to eat the rest of the mistake bread. She thought it was delicious but she also thinks chicken 💩 is a delicacy. 😋 🤣

I will pin this so others reading the comments will benefit! Great tip on how to increase the longevity of yeast. ☺️

I’m glad you liked it! I’m trying to work out the issues with the camera focus and my sound quality and thought it would be a fun way to practice. I am also going to try a longer video to see if I should change the style somewhat and see how that goes.

Same to you! Any plans?

Now I want bagels! 🥯 😁

Thank you ❄️ 🐈 2. ☺️

🐕🤣 That would have been awesome. It ended up being shared with the dogs. 🐕 🤣

“Powdered sugar icing does not need to be refrigerated, even if you use milk in your icing. The small amount of milk is stabilized by the large amount of sugar and is considered safe at room temperature for two to three days.” This is a quote that goes back several years to a newspaper article I believe and is cited several reputable baking websites. I have looked up the validity of whether or not milk in frostings are safe and in this sugar to milk ratio, and so far, the answer is “yes.” However, if you are concerned, you can replace the milk with water or refrigerate the cake until about 1 hour until you are ready to serve. However, storing the cake in the fridge will dry it out sooner and water can dull the flavor of the frosting. I hope this helps somewhat.

Good luck diving into the world of new types of bread! 🍞 🥖 🥯 You’ll have a lot of success because you’ve already been making bread for years and already have the feel for the process. ☺️😃

You are welcome!🤗

You are quite welcome 🤗

You can use more water in place of the water, yes. The taste will be slightly different without the milk and you may have to bake it 5 minutes longer or so to get a nice browning to the bread. Alternatively, if the browning isn’t to your liking, you could up the temperature to 400F (200C) and start checking at 20 minutes. Hope this helps.

You can use more water in place of the water, yes. The taste will be slightly different without the milk and you may have to bake it 5 minutes longer or so to get a nice browning to the bread. Alternatively, if the browning isn’t to your liking, you could up the temperature to 400F (200C) and start checking at 20 minutes. Hope this helps.

350 Fahrenheit or 180 Celsius

Hello Sandy! If you coat them with a little more flour, freeze them on a lined baking sheet for an hour and then store them in a freezer safe bag or container, they take on the texture of the Reames as they dry out a bit more in the freezer after a week or so. I’ve rolled them out a little too thin before. They seem to take on too much water, don’t they? Thanks for the subscription! I really appreciate it and feel free to ask any questions along the way. If I know the answer, I’ll help. If not, I’ll find who does and direct you there!

@Jacksonsjob One question: you mentioned that one could mix the flour with semolina flour. What ratio do you suggest?

Sorry! Just saw this. If you have never tried semolina before, I suggest replacing 1/4 of the flour and working your way up to 2/3rds or even greater. I personally find 1/3 semolina to 2/3 all purpose pleasant, but find it starts to get too chewy like regular pasta higher than that. If you want to experiment with it, I highly recommend that you make a smaller batch of just 1 cup and not multiple cups of flour because then you are stuck with something you don’t want to eat.

Glad to hear it, Amy! 🤗

Too cute! Our dogs love sourdough, too!

Glad you found it useful, Suzanne! Let me know if you need any help. Sometimes they can be a little finicky to get going.

So glad you were able to salvage your dough, Sally! I hope you are enjoying such a special day getting to eat fresh baked rolls! 🌲🎄☺️

It can go through some pretty gnarly smells as the bad bacteria dies off and the good bacteria establishes itself. Rotten, putrid, dirty sock, sour, all types of smells can happen in the initial stages. Generally, the will become very runny when it really needs to be fed again. If left too long, you’ll see hooch, a clear to black liquid develop on top. Left too long after that, you’ll start seeing the unpleasant bacterias and molds take over and have to start fresh. Since you live in Guam, you may need to feed it twice a day to get it going. Also, if you have access to some white or distilled vinegar, you can add 5-10mL of it to the water until it gets established so it will make the conditions more inhospitable to the bad bacteria often found in flour. I would suggest feeding it two times a day, morning and evening. Once it gets established, you can back down on feedings. It can take a while for that stench to go away, just keep feeding and it will happen unless your flour is off. If you see mold developing within 72 hours that is black, blue, red or orange, you will want to use a different bag of flour. When flour ages, it is more prone to cause problems, especially bleached varieties. Let me know if this doesn’t fix your issues within a week or so and we will continue to figure this out together.

@ thank you for this. I’ll definitely give it a try.

You are quite welcome! Let me know if you need more help. My starter smelled horrible like that for several weeks when I first made one many years ago. It ended up being the strongest and most robust starter I’ve owned to this day.

You’re welcome ☺️

My Maggie says hello to another Macaron Maggie! 🐕🐾 Your tip on using a warming drawer is brilliant! I’m going to pin this to the top so others can benefit. Do you leave it wide open or just a crack? I also live in a high humid non stop rains during various seasons area. The struggle to get them to dry and form a skin is real! I’m glad you enjoyed the video and find the recipe consistent and easiest! Thanks for the lovely compliment. I worked really hard to make macarons easier to make for all. 🤗

@ You are my new BFF.🙂 I leave the drawer open. Yesterday, I closed the drawer, warm setting. The skin formed in about 15 minutes and was thicker than I like but the macarons baked just fine. My dog, Phoebe Buttercup, says “arf arf, cookies are the best” to your Macaron Maggie. Have a Merry Macaron Christmas!

@MaggieMain-mk7st Phoebe Buttercup is a lovely name for a dog! 🐶 I really like that a lot! 😊 I just realized if I left the door open, macaron Maggie would likely eat all the batter. 🤣🤣🐕🐾🐾🤗 Maybe I will try it with it cracked. That is the experience I had with oven drying most of the time. The shell was much thicker than I prefer it to be. Merry Macaron Christmas to you, too!

Typically, no. If you are adding more than 1/3 cup or 50 grams of flour, you can add in an extra 1/4 tsp of dry yeast for good measure for every 50 grams. I personally haven’t needed to do so. If you are using an American recipe, most use much more yeast than you even need to the point it’s wasteful. If you are using a recipe created with the bakers ratio, like most recipes tend to do, that’s when you may find it beneficial to add that extra bit of yeast. I hope this helps!

@Jacksonsjob Yes, it's very helpful. Thank you for your quick response!

You are very welcome! Much success on fixing your dough!

Perfect! Glad you can use your mixer once more. 😊

Starlight, yes you can. We have tried all the dogs homemade treats. Some are pretty tasty like the cheese crackers for Roxanne. 🤣 Others are so bland! But they are all edible. 😂🤣

@Jacksonsjob ok thank you sooooo much, I appreciate it 🫰🫰🫰😍😍😍🥰🥰🥰👍👍👍♥️♥️♥️♥️😘😘😘

You’re welcome. You can definitely eat these. You may or may not like them. They reminded me of really odd pancakes. 😂

@@Jacksonsjob 🤣🤣🤣🤣🤣🤣

You are very welcome! 🤗

I made something for a bakesale and this helped❤

That’s wonderful! Hope the bake sale was a success. ☺️

Hope you like it! 🤗

You are welcome! 🤗 Glad you liked it!

Hello there, Stacey! I will pin your comment as it’s a great one and it will allow so people looking at this recipe to make an informed decision. I think it is important to let people be aware that you are correct, there are experts that are now saying it isn’t wise or safe to microwave plastics, even ones labeled as microwave safe such as the one I used many years ago when I made this video. Other experts say BPA free plastics labeled microwave safe are fine. The FDA is still saying it is safe for now but many people don’t trust the FDA due to a variety of reasons. It seems the general consensus overall is it is wise to avoid plastics in the microwave, especially on a regular basis, but if using appropriate labeled plastics, it’s still considered okay. I think it’s wise for every individual to read up on the topic and perhaps go for a safer alternative whenever possible. With that said, I think the ingredients, sugar and the calories in this candy are likely more important to consider when making healthy choices for your body. Sugar can do all kinds of harmful things to your body, especially in large amounts. It can cause all sorts of health issues such as lead to weight gain, cause anxiety, fatigue, inflammation contribute to heart disease, diabetes, feed cancer cells... If I eat much sugar, especially this candy, I personally get the shakes and anxious within a brief time. By the way, there is a way to avoid the plastics issue altogether. I no use a microwave for a variety of reasons and show how to melt almond bark without a microwave in a separate video. So for those still wanting to make this recipe and avoid plastics and the microwave, they still can!

You’ll be jittery enough from the sugar to finish that cabin in one day eating all the fudge you can make! 😂

I had to go click on the link as it's been years since I made this. I wrote "If desired, you can speed up drying time by heating in oven for 7 minutes at 200F (100C.)" in the instructions. This is an estimate as higher humidity levels will affect drying time for any sugar. I would be careful after it comes out of the oven as it will be hot and I would make sure it feels dry to the touch before storing. I hope this helps!

Some shake it in a trash bag with sugar

@@Cherryyl-vv4gs I've actually seen them make this is large quantities in trash bags when I was younger! I never could eat any of it as I never was sure of the safety of the plastic bag. Many of the non-food grade bags have plastics in them that aren't the safest for us to consume. That's why I didn't show how to make it in one. I didn't want to risk anyone getting hurt. :)

Glad you like this recipe! There are so many versions out there today, aren't they?

I am so happy to hear it worked, Leslie! First time it happened to me, it was surprising. 😁

You can use self rising flour instead of baking soda, but I would omit the salt in the recipe or cut it in half as self-rising flour can be salty otherwise due to the rising agents. It may change the texture slightly. I have used aluminum foil greased. A towel is risky as the dough is very sticky and it could lead to a towel getting stuck and collapsing the dough. What I do the most personally is invert another pan or bowl on top so that rises under a little dome and I don’t have to waste foil. Hope this helps!

Hello! I hope you had an excellent holiday as well. Definitely do not recommend this for you. I was shaking 🫨 from the sugar just sampling it to make sure it was the right consistency. I’m going to try and work on bread recipes in the future more but I do have a few more sweets already filmed that will be in the middle. Hopefully you aren’t experiencing this brutally cold weather as well. It hit hard and fast.

@@Jacksonsjob We been having some very cold nights in the 20's here as well. It's trying to warm up a bit and high's in the 50's are looking much better. :) This is definitely a good time of the year for baking. I'll be trying to improve my baking skills for the next couple of months. Looking forward to seeing the videos you develop.

@@myretiredhobbiesgainesvill8140 Hopefully you are getting warmer weather now! We are getting rain, but at least it's in the 40s now and not 20s. I keep trying to work on a new video but it is so slow going!

Thank you for comment! You will see my animals frequently in nearly every video so I’m not sure you’ll like this vlog which is done in my spare time for fun and enjoyment of life not for seriousness. The channel is named after my beloved late service dog, Jackson that allows me the opportunity to share simple recipes. So they are here to stay! 🤗😊Happy baking!

Ooooh, maple walnut fudge sounds great! 😊 I hope you had a good Thanksgiving. I was 🤧 under the weather. How are you doing?

Hi Karen! How are you doing? Did you have a nice holiday? Do you like the new setup on the videos where I discuss the ingredients first and then just show how to make it or is it boring this way? Thankfully, the doggos were good sports. 😂

@@Jacksonsjob Hi, I never find you boring! You have a way that just pulls me in and in addition to loving your personality your videos are so easy to follow. I need clear instructions for deserts. For example: yesterday I made a copycat Little Debbie oatmeal creme pies. While they did turn out pretty good tasting, they were huge and I had to bake them a bit longer. I think this made them a bit drier? The directions said, make balls the size of walnuts. Now is that the size they are laying under the tree? Ha ha, apparently not. l

@karenbearden6198 hahahah. I would have thought the same thing with the walnuts growing up around black walnut trees and stepping on their shells barefoot all these years! You need to tell me where to find this recipe! I love oatmeal pies and am allergic to corn. 😭 I’ve been trying to find a good recipe to modify for years now. I’m so happy you are finding the new style not too shabby. I’m hoping it can make it to where I can start posting more videos again as I’ve struggled with my health tremendously since losing Jackson. Hey! I finally got answers what is wrong with me! I actually thought about doing a video on it to update you all. If you make this, let me know how it turns out!

@@Jacksonsjob Any update about your health would be good, as i (and sure others too) think of you often and wonder if all is well. Of course only if you feel like it. So glad you finally have some answers! I used the recipe from Allrecipes with Copycat and Little and Debbie in the title AND Have no business being this tasty also in the title. I didn't have marshmallow creme, so I made it. I also didn't have shortening so just omitted that. I also didn't have corn syrup, so used honey instead. (this was for making the mallow creme) I used this honey because it was from a small homestead nearby and when I tasted it I told my husband it tasted just like colored corn syrup. lol I also didn't use quite as much sugar because we tend to find most things too sweet. When I make it again the only thing I would do differently is to : 1 make them smaller 2 don't pat down the ball at all before baking, like I did with half of them. (told ya I need guidance) 3 use half fresh ground white wheat instead of using all store-bought plain flour Hope you try it, I will make it again my husband really likes them.

@karenbearden6198 thanks so much for the place to look for the recipe. 🤔 Maybe we can come up with a better version and call it Little Karen’s oatmeal pies. 🤣 I just made frosting from the back of the bag as I’m struggling with my memory today and already messed up my first batch. I split the frosting. 😭🧁😳 I may have to start yet again. This is amazingly I keep messing this simple recipe up. Thanks for the tips on the oatmeal cookie recipe. I will definitely go by your suggestions as I’m not a fan of sugar. Actually, if you do make this fudge, start checking it with 1/2 pound of sugar. You might like it better. I did! Too funny about the honey. I know what you are talking about. I’ve had some just like that. 😳

Hi Neil! I hope you are well! Are you with your son at the cabin still? How’s Marilyn?

@@Jacksonsjob I am not that was most successful. We did a half mile of new road through the forest in 2 1/2 days and all of this to access the trees that we need to cut down that are past mature point and that I need for my cabin. I am in the process of finishing a very high end home renovation in Montreal at the top of the mountain. You cannot get any higher in Montreal. And as soon as this is done, I am going to be preparing to head back to the country for at least two or three weeks, probably more as the cold settles in and the ground freezes. I need the ground to freeze such that we can cut the trees and drag them through the snow and not mud. The sawmill has a hard time with mud, but no problem with snow when it’s coming through our forest. When I was up there with Hunter my son. Marilyn kept her distance because my son had his dog with him. And the other three her kits, have moved on to new territory to establish themselves as their own or their territory for life. It’s amazing that when I was there, I didn’t have a lot to give them some food wise. And it was quite revealing to see them assert themselves more vigorously over what was available. Where during a summer they would play as if there was no end to it. It really puts into meaning that it’s a dog eat dog world out there. Yeah, yeah I know they’re part of the cat family…

@nzs316 I enjoyed reading about your trip! It sounds like you had a great time with your son. It is nice to see Marilyn was a good mom and raised her children to be self sufficient! That saw mill sounds a bit intimidating. Do you remember the Waltons? Every time I hear about a saw mill I think of their family business. I didn’t really care for the main character of the show (gasp) or how they ended up doing with the parents toward the end. I liked the other siblings much better and the folks until the final seasons. So you are building two homes basically at once? I should come to you when our country gets out of control and have you help me build a cabin in the woods by a lake somewhere. 😂😳🤗

Dusting off the cobwebs yes I do remember the Waltons so far in our past. Actually, what I am planning on doing is I will erect the original cabin to evaluate the amount of repairs to be effectuated. The hard part is that I have to let the wood cure or dry for at least one year because wood shrinks 1 inch per 8 feet and The cabin is 17 x 19 so its quite significant in shrinkage. Funny cold water and guys have the same shrinkage problem ha ha ha! But gosh, this is so much fun how many people get to build a cabin and the logs are from their forest and bake bread while they’re doing it!😮

Sounds like you’ll have to find a project to fill the next year. Perhaps more bread baking is in order. 😂😂😂

Thanks, Christine! 🤗

That’s what I ended up doing with it as I had over 4 pounds where I made it twice. 😂 What do you think of the new layout? Where I say ingredients in beginning instead one at a time? Your opinion is the most important being my first subscriber that wasn’t someone I personally knew! 🤣😂🤗😊☺️❤️

I think that's good because it makes me pay attention to the ingredients and measurements.I could measure everything and make it while watching the video.

Sara,do you have any pointers for brown butter in cookies for optimum brown butter flavor after baking?

Thanks for that advice, Emma! I’m trying to figure out a way to make it easier for me to post videos.

On the brown butter: I have found cooling the butter down overnight really brings out the flavor. You can do this one of two ways: brown the butter, cool it and leave it either on the counter or wrap it and place in fridge. Then use it the next day. The second option is to make your recipe then chill it overnight in the fridge. Also, if you like nuts (forgive me if you are the friend that doesn’t) if you add nuts into the brown butter and stir them around, it will grab onto the flavor and also bring a nutty undertone to it which really brings out the flavor of the cookie.

I really hope you enjoy the bread as much or more than the batter! 🤗😊

@@Jacksonsjob The bread was soooo good! I could hardly share it! Great recipe. TY.

@@virtuallyactive7568 You make me want to make this now. I have a giant bag of dried cranberries in my pantry I keep eating like candy. 🤣

@Jacksonsjob you won't be disappointed.

I’m currently trying to decide if I’m going to try canned pumpkin instead of bananas just to see what will happen. 🤣

You are welcome! 🤗

That’s great to hear, Josh! Thank you for the feedback and I hope you had a happy thanksgiving!

You are very welcome! Glad I could help! ☺️🤗