Відео

You bloom yeast, you don't proof it. And it wasn't bloomed because you didn't add any sugar to it. Adding yeast to warm water doesn't do anything at all.

Made your bread today Sept 2024, it came out perfect n delicious. Keeper. Thank you !

Anderson's restaurants are now closed so finding this recipe and your instructions are a real blessing. I know that it was 3 years ago but thank you for posting this.

Great job, lady!!!!

This sounds great, but you list Baking Powder then use Baking Soda. Which is it?

I just made these. They are so good. I has leftover cream cheese filling and I used it as the frosting. Yum Yum I will try with diced peaches or strawberries.

Somehow the TJ became my fave salad dressing. Was shocked when it disappeared. Have done my own experiments but will try this too. But for me, cilantro is the cherry..

Oil...? Why Oil..? aaaaaahhhhhhhhhhh..!!!

This is a very bad recipe. How can you cook so poorly? 1. Bechamel sauce - you need to cook the flour for a bit not put the milk in right away. Now you have glue not sauce. You NEVER add a flour sauce to a potato soup. The potatoes are starchy enough, no need for this. By adding this glue you made a sticky mess instead of a potato granular textured soup. So typical of the British, they can't cook. BEY-SHA-MEL not BASHA-MEL sauce. 2. You have to fry the veggies one by one first with some butter. Start with onion, so they caramelize. Onions, salt, saute till lightly brown. Add celery, saute. Add potatoes, saute. Now add garlic to brown it very slightly. By sauteing, you caramelize the juices slightly and get that Maillard reaction which adds flavor. You just boiled them all and added glue. Ugh. 3. You have 3 levels of carbohydrates in there which is very high Glycemic Index food. Wheat flour, potatoes, and bread. Remove two - no need for bread and Bechamel sauce. Soak potatoes in water prior to sauteeing and you remove some starch. High GI = high Insulin = Metabolic diseases like Diabetes. You are not just making food, you are feeding nutrition.

Do you have a link to the recipe, so I can print it out with instructions? The scrolling recipe is fine but a nice printed one is great to have in my bread binder for camp where I do not have access to the internet. Please and thanks!

I thought red rose potatoes are red on the inside

The transcript but not the recipe

Thank you! I really needed this recipe for a cake I am bringing to Father's Day tomorrow. I'm so glad you made this video 😊

schade, dass keine Zutatenliste gepostet wurde. Transkript lesen und nebenher backen? No!

They look so yummy !! Thanks !! 🙏🏼

No way to see a list of written ingredients

I would like to make buns with this recipe.

Looks so perfect . I love outback brown bread.❤️ I can’t wait to try this recipe

Thank you I want to surprise my sister who absolutely loves Bordeaux!

YUM!!!

hungry or is yo voice hungry lmfao

Instead of cheese, can use 1tbsp of corn starch.

what temperature are you baking them at and for how long?

This looks great! Thanks! 😊😊

Delicious

I see no wiping down the sides to avoid crystallization, and by looking at it, I don't see any issues with not doing that. That said, yesterday, I followed almost the exact recipe by another UA-camr, and my end result was a slight crystallization of the brown sugar mix. It was not creamy, and although the taste wasn't terrible, I really didn't like its texture. I like the look of your mix though.

This looks so lovely! I am excited to make this in the next few weeks

Thank you for this delicious recipe ❤

I grew up in Maryland and my mom was from Pennsylvania. She made date nut bars every christmas. It is the only recipe that we couldn't find after she died. Yours kind of look like ours only ours were darker ,maybe no white sugar? Not sure if she used molasses or not. She only cut the dates in half and her batter was very stiff, she would get my brother to stir the dates and walnuts in to the batter. It was not easy. As soon as the pan came out of the oven she immediately cut them into squares and shook them in a container of powdered sugar so they were completely covered. To this day, I still miss them.

Lol so heck with the glaze recipe?

Looks delicious Jo!

Please list the ingredients 😊

My baba loved this chocolate and so do I. Eating it brings me back to being a little girl with her. ❤❤

My friend's and I were on a surf trip from Santa Cruz to Rincon, Malibu and places unknown in 1966. I was 15 years. Our car car broke down and we stayed in Buellton for a week. Slept in the 1956 Chevrolet station wagon. My father came down and repaired the engine. We went to Andersen's and had split pea soup everyday ... it was great!

I just made this following your recipe and it came out amazing. I can't thank you enough for this video. Have a 🌹great day 🥣

Baked at 375F?

Looks yummylicious

Thank you for the recipe,Its exactly the same recipe my Mom used,Im going to my kitchen right now.😊

Looks delicious Jo!

Thank you for this recipe. I'm mourning the loss of the Andersen Restaurant in Buellton, but this will allow my family to make our own famous pea soup!

I love this cake. I make it often. Today I used plain greek yoghurt instead of butter milk. Turned out great.❤

Looks like The Cheesecake Factory’s brown bread to me.

They closed!!!! today

Im making this right now

Yorkshire puddings don't have butter in them. Neither are they cooked in butter. That's the main difference. Otherwise they look very similar. Will have to try this recipe and my Yorkshire pudding recipe side by side.

Love the cookies but believing in santa claus and its traditions is lying to your children believe in jesus Amen❤

thank you!

Could you tell what kind of flour?

Thank you for sharing knowledge with us. I love it.

❤❤❤