Getting my adrenaline going by trying new recipes! This was FUN!
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- Опубліковано 3 січ 2022
- #AcreHomestead #CookWithMe #CookingFromScratch #HolidayDinner
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I used Pioneer Women's Cinnamon Roll Recipe and adapted - www.thepioneerwoman.com/food-...
Rough puff pastry - www.bonappetit.com/story/roug...
Sausage Rolls - tornadoughalli.com/sausage-ro...
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Becky Acre Homestead
PO Box 873912 Vancouver WA 98687
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Oh how nice!! I’ve never tried them.
Yay, I ordered both! So excited. 😊 Love your channel.
Hi loved the recipes can not wait to make them. I live in Canada and we usually eat sausage rolls as an appetizer the bite size ones and eat larger ones at lunch or dinner with a salad, my son loves them with fries
In Australia we have tomatoe sauce
Well, shoot! LOL. It so happens I ordered my first Butcher Box less than a week before I discovered you on You Tube! Oh well, at least I'll get a free pound of bacon every month just for signing up. Your sausage rolls look really delicious. You're so brave to make your own puff pastry--and double the recipe no less!
My favorite thing about your channel is that you make mistakes and sometimes get confused and have to make corrections and you still leave it all in and talk us through your thought process while you navigate issues!
Me too! She's human and I'm like that's the silly I need to make me try things and mess up and be okay with it.
Yeah I love That About Her She is So Cute❤️🕊❤️making Mistakes is how we learn ❤️🕊❤️
Totally honest and genuine - Thanks Becky :)
When you make a mistake you leave it in try to fix it but if you start all over again pretending it never happened is it ever going to be perfect you'll be doing it all day and never get a finished product
Thats what I call keeping it real. Love and God bless
Butter packaging: First of all, yes, yes, yes, 8 oz. of butter is 1 c, NOT 2:-). And apparently Azure has gotten a number of calls about it and is looking into getting Rumiano to fix the label. You're not crazy!:-)
I thought maybe it was a misprint and meant 2 sticks, not cups.
@@debishipman2761 good thought, but all of the markings were in those erroneous cup measurements:-).
One could just Weigh the butter and see exactly how much it is.
@@lotus.... She did:-). The problem was that the label on the butter was printed out wrong, and so it was confusing.
@@debishipman2761 I think that’s what it was meant to say.
Thank you for not being “perfect”. You are not intimidating, you are normal and it makes you so much more relatable. Love you!!
Julia Child.. I watched the infamous dropped the chicken on the floor picked it up and cooked it on PBS years ago.. I was a young girl in Ky that loved anything that seemed ( foreign ) to me… That’s who Becky reminds me of.. ❤️
Puff Dough Tip: Your dough will be more manageable and smooth if you add all of the liquid ingredients in at the same time (before mixing). This prevents extra gluten development so your flakey layers are extra crisp and delicate. Fantastic results for your first try! I've been a professional baker for 6 years-- I know how tricky puff dough can be! (and YES, there's THAT much butter in the dough!) If you ever have any cooking questions please don't hesitate to reach out-- I love teaching people to bake new things! :)
Becky, you are so brave. Many people would never learn and make mistakes on camera. You smile and everything is a learning experience. You should be proud! You are doing amazing! Keep up the great work!
agreed!
She has the best personality ever...always finding the learning experience with a smile.
I agree! That is why I love her because she's REAL!!! She is a joy to watch!!
Looks so good!
My health has gotten so much better from watching your channel, you have inspired my cooking, my husband and I no longer eat fast food everyday and have saved sooo much money we actually end up with a couple grand at the end of the month now thank you so much.
Wow! Good for you! Becky is definitely an inspiration.
a couple grand!?!?!?
@@cathiehafer9843 hahaha yes it's embarrassing but we were spending so much at the gas station and eating almost every meal out if we were a whipping up some nuggets or cereal at home. Our health has taken a huge turn for the better.
@@chase7139 Isn't it interesting to realize how much more satisfying eating real food is, then junk food? Less snacking, etc. because the food is so much more nutritious/filling.
I watched Martha Stewart make puff pastry many years ago. I thought it was interesting but sort of ridiculous (you know Martha) given that the puff pastry I buy is always yummy. You, adorable Becky, have made me want to try it! I am 73 and yours is one of my favorite channels! You are so intrepid and a joy to watch!
Sausage rolls in the UK are not really a breakfast food but why not we normally have them hot or cold for a finger buffet/party. Yours look great keep posting and making your videos love from ireland 🇮🇪
im almost 75 and so enjoy this channel. I'm trying to cook like Becky. Freezer meals there's 2 of us but I'm going to give it a try. Good luck in your cooking as well
I am 79, and I too, watched Martha Stewart years ago :). DIY puff pastry is the “fiddel-fussiest” activity It is fun to watch but I will buy the frozen puff pastry. At my age “pushing 80” is hard work enough, as my father used to say. Your sausage rolls and cinnamon rolls look lovely and delicious. Speaking of sausage treats, I have never had a scotch egg, and I understand they are also very popular in the UK. maybe you would tackle making them on your channel sometime? Thank you, very enjoyable watching you cook.
Is it possible to love someone you’ve never met? Yeah, it is. The fact that you just went through all the emotions i go through when making ruff puff is so wholesome and part of the reason I won’t ever stop watching. ♥️
Becky, if you always keep your yeast in the freezer, even after you put it in a mason jar, it will never die. Trust me. I have yeast that I have had for years. Never store it anywhere but the freezer!
wow thank you!
Thanks for sharing!
@@AcreHomestead my pleasure! Yeast is in suspension when frozen. So it will last indefinitely.
Thank you! Getting mine in the freezer asap.
I agree. I put mine in a quart jar and pop it in my freezer. I am using mine from last year. Still works like new.
8 oz of liquid = 1 C. 4 oz of a solid = 1 C. There are 2 T. in 1 oz of butter, so 8 T. = 4 oz. or 1/2 C.
Thank you!
Thank you!
So glad we don't use oz.. That would be so confusing....imagine..."Melted butter in oz"... Measure before or after melting?.... Aaahhh
Living in England and being taught to use pounds and ounces ( I’m 71). It is a very easy and accurate way of measuring ingredients. Also you would not have to melt the butter to measure it. It’s the system you get used too that is always the best.
@@AcreHomestead You are very welcome!
From an aussie your sausage rolls look perfect. They are not traditionally a breakfast food (usually lunch or a snack) but you can really eat them any time. Try then with Ketchup they are fantastic
Just found this channel and I was looking for another Aussie that commented hahaah
Try them with grape or cranberry jelly for your dipping sauce.
but the puff pastry edge is my fave bit lol
From another Aussie.. def needs tomato sauce (ketchup).
Another aussie here, tomato sauce " ketchup " with your sausage rolls and Ive had them for morning tea many times
Not surprised you had to read & re-read those instructions so often, I’ve never seen such a complicated recipe for a simple sausage roll!!! Like lots of people in the UK I make them regularly, especially at Christmas. I make a simple rough puff pastry (half the amount of frozen fat - usually a mixture of butter and lard - grated into the amount of flour, then mixed with iced water to form the dough) - no faffing about with laminating, the dough itself is lovely and flaky as it is, and perfect for sausage rolls. Filling is good quality sausages taken out of the skins and mixed with raw chopped onion and chopped sage - no egg, no breadcrumbs - and they are just delicious and a real Christmas / special occasion tradition. But I really admire your tenacity with your recipe!
As a Scottish baker from the Highlands of Scotland, generally speaking when it comes to sausage rolls the more the butter the more lamination to the pastry, keep it cold as possible even if u need to pop them back in the fridge if u find Ur hands are too warm to work with the dough might be worth chilling Ur hands before handling just hold a bag of something frozen before handling, good luck xx
Thanks for the the great tips!!
Becky, I wonder if they meant to write 2 sticks equals 1 cup. I like your two new Barrett's ( l don't know if I spelled that correctly) from one of your latest hauls. I know you were sent a couple of those Dannish dough wisks or hooks they look like you like them and they are working well for you. I'd never heard of seen them before you showed them. Happy baking. I could dig one or several of your cinnamon rolls and the sausage rolls.😄🎉🎉
It has been a few years since I have visited the Highlands. Hoping to be back soon. My husband and I loved everything about the 2 weeks we spent in Scotland.
quick tip I've used when making cinnamon rolls before: I typically mix the softened butter with the sugar and cinnamon in advance so that it forms a paste and then when I spread it, it's an even layer of everything and then every bite of the cinnamon roll has that perfect balance of cinnamon and sugar *for sure stealing that dough recipe tho, it looked fantastic*
*mind blown* I don’t know why I’ve never thought to do that!! That’s brilliant!
This definitely! It makes a difference for sure!
That is what I have always done also. It works out fantastic.
Fantastic idea. I see myself making batches of “cinnamon roll butter” and things like “lemon roll butter” or savory “garlic cheese butter” to freeze for whenever I want to make rolls now!
Genius
My husband's birthday is later this month. He's absolute favorite food is Cinnamon Rolls. He is an amazing husband, father, son and brother. I think I am now inspired (and brave enough) to try to make him Cinnamon rolls for his birthday!! 🤞they turn out as good as yours look!!
As a New Zealander living in Australia i felt it was my duty to let you know sausage rolls are served with tomato sauce or tomato relish. Never, ever have they been eaten with mustard. Love, love, love you and your channel. Just try the relish. It’s delish
I'm English and never in my life have I eaten a sausage roll with ketchup or relish! I will try one day. Its certainly not traditional here🙏
Honey mustard.. 👍
Yes, as an Aussie I can confirm. I like tomato relish as I'm not a fan of tomato sauce. My fave relish is Beerenberg Burger Relish (tomato based), so good with a homemade sausage roll (I never buy packaged sausage rolls because they're gross lol).
I am from South Africa. Here we eat sausage rolls without any sauce or relish. It is a very traditional party or cocktail food here, it is even served at children's birthday parties. We do however not eat it for breakfast.
@@elizabethcasey997 lol. You’re an American right? We love our honey mustard
Hi Becky, love your videos. I’m a chemist and here is a potential answer for the butter dilemma. For the measurements there are two types of ounces. There is volume ounce and mass ounce. Water is used as the standard where 1 ounce of water in volume is the same as the 1 ounce in mass. This ratio is different for everything. With the two butters they may have different densities (mass to volume ratio) which affects how much volume or space the take up. A cup is a volume measurement. For the recipe though you way need to experiment on wither the volume or mass measurement works best.
THANK YOU!
This has always been a head scratcher for me! The difference in density makes a lot of sense now.
Thank you for this explanation. That’s the general idea of what I was thinking, sounded a lot less smart in my head😂, but I figured one type of butter maybe had more air in it than the other. Like had been whipped longer in the making process. I do know that European butter and regular butter are made a little differently
I was thinking about that, but visually, it looks like a cup too. Only way to know is to measure that into a cup🤣
This is why Americans (generally) using cup/spoon measurements in baking makes absolutely no sense to me..... Get yourself a scale and it'll be waaaaaaaaayyy more consistent between iterations of the recipe. Obvs flour sometimes absorbs liquid differently between brands, but generally it fixes all of the common issues in baking like rising and consistency :)
Thank you for that explanation!
best advice i got from this video
“and i’m gunna pretend what im doing……that always helps” 🤣🤣😂😂 i love you becky! that’s my life motto now! LOL
Hi Becky, I live in Cairns Australia. Your sausage rolls look amazing, and very authentic for homemade. Though sausage rolls are not commonly thought of as a breakfast food, I would be more than happy to eat them at breakfast. Apparently as an adult we can eat chocolate cake for breakfast so I guess anything is acceptable 😆. We would eat them with tomato sauce (ketchup). Regards Janine
As an Aussie I was blown away that you had never had a sausage roll! They are a staple! Lots of tradies will have them for breakfast, smoko or lunch. Pork and fennel is my go to combo for sausage rolls 😊 and you can’t forget the tomato sauce / ketchup that’s the best sauce to have with them ❤️
Years ago I made cinnamon rolls using a refrigerator dough recipe that my mother-in-law gave me. Watching today reminded me of that recipe and now I want to find it and make some of those cinnamon rolls! My husband is home from work today and watched this video with me. He works for a company that delivers bakery supplies to bakeries. Every time you questioned yourself about having to much butter he said out loud, “no, it’s not to much butter, you’ve got it right”. 🤣
It all looked wonderful but your reaction to the sausage roll was priceless!
Hi Becky, you did a good job with the sausage rolls. Here in South Africa it is sold in all supermarkets, cafes and anywhere that has a pie warmer. It is a favorite quick meal for many South Africans, along with a wide variety of savory meat pasties (we call them pies). Next time you make the sausage rolls, just before you do the final egg wash on top, you can prick along the top of the pastry with a fork, it allows the sausage meat to release some steam and adds some detail to the finished product. We also have the sausage rolls made with chicken instead of pork. I really enjoy your videos, everything you make looks so yummy!!
I am so missing sausage rolls and you've made it worse. When I have bought them many times in England they come in puff pastry they come in shortcrust pastry. people love them they sell them at the bakery shop, and Cornish pasties and all kinds of pies like cheese and onion pies, steak and kidney, chicken and mushroom! oh there's many of us British people, we should get together or should I say we should send you some British recipes of traditional foods. Maybe if there's people here from other countries also they could send some of their traditional meals or foods. It's hard for me living in America and not being able to get my hands on the foods I love so much on a whim if I feel like it.
Thank you for doing this I hope you love them. And maybe try more traditional ones they don't normally come with sprinkles on the top or onions. But as we know there's so many different varieties of foods and people put their play on it which makes the world a better place. Becky thank you very much you are such a talented woman I think you should have a cooking show or maybe a show that shows you how to preserve and store, cook, hydrate and all these things that you've been showing us. I think Josh is very lucky to have such a talented woman in his life. I'm going to stop all the spill now so thank you. Lol
Australian here: we love pies and sausage rolls too! Classic easy lunch/dinner. I've been making veggie sausage rolls for a few years, keep them in the freezer and just throw a few in the oven when I'm too tired to make dinner.
I love the fun of hearing so many interesting suggestios and ideas from around the world (Insert heart emoji here)
Yes i was always confused when Americans referred to pies in movies because here in nz pies are savory and made with meat. We don't have the sweet pies you have in America here.
My husband is American but lives in Australia with me, and the first Aussie food he had was a homemade sausage roll. He was obsessed with an Aussie meat pie. Normally eat for lunch, dinner or snacks. I'm so glad you made them!
I never saw your hair down lol
When I made large cinnamon rolls, I lower the oven temperature at least 25 degrees to cook them longer so that the tops don’t burn. They looked delicious and I would totally sneak those middle ones before anyone else!
Thanks for that tip! Do you temp them to tell when they’re done? I always have a hard time telling .
Usually you need to adjust the temperature when baking in a glass dish as well (I think that’s also 25 degrees lower). Most baking recipes are written for metal pans which heat up quicker, cook more evenly, and cool down quicker.
I have no cooking tips for you, but just wanted to say how much I love your go get’m attitude! Even if you effed up, I would still love that you tried and failed for all to see. Then watch as you learn from your mistakes, teaching us as you go! Bravo! 👏🏼👏🏼👏🏼 BTW, I just turned 63, and I am getting so much enjoyment from your videos and I’m learning tons! Well done! 💕
Hi Becky, my mom was a horrible cook, and she was proud of that title. Lol. I learned to cook by myself and am still learning at the age of 67. You learn by trial and error. You keep on trying. I think you know a lot already, so you keep on learning, and it will become second nature to you.
I’m 56 and FINALLY starting to make homemade stuff. It’s stressfully gratifying. 🤣
The easiest way I've found to do the meat part of the sausage rolls in to put the mixture into a plastic piping bag & pipe it out onto the pastry; it stays nice & even & is much easier to control. I was taught this method by the chef I worked with at a cafe 😁 his sausage rolls were utter perfection
I was thinking about that while she was forming the sausage. Good to know that it works!
Hi from Australia 🇦🇺 can’t believe how nervous and excited I was that you made sausage rolls. They are the best. We eat them with tomato sauce you call it tomato ketchup. Mostly we eat them at parties family gatherings etc. I do make double batches and freeze half but you are right don’t egg wash the ones that you are going to freeze. My husband is English and he likes them with HP sauce. In my family we mix HP and ketchup 50/50 cause that’s how we like it. Enjoy ☺️
Hello fellow Aussie,
Just a quick note tomato sauce and tomato ketchup are different. Similar but different. Just like HP sauce and tomato sauce are similar but different. ☺️
@ Claire Wright - What is HP sauce? Can it be bought in the States? Or... better still, is there a recipe to make it at home instead? Sort of a copycat recipe? Thanks in advance... been scrolling thru the comments hoping someone would say a little more about HP sauce. But didn't find anything yet, just that it's like tomato sauce, but different. (I think that's what I saw) 😆
I love the way everybody comments on Becky's videos these days. Lots of info & helpful hints EVERYBODY can use!
God bless everybody in 2022! 🙏
What is HP sauce?
@@meghankelly799 it’s an English sauce, I would say a cross between and chutney and bbq sauce. I know that might not make sense as it’s very English thing
I love them with HP Sauce also🥳
as a nation of sausage roll lovers(england),yes you can cook from frozen,i dont think there is a freezer not stocked with them lol,,yours look wonderful,,excellent job xx
Haha as an English national I can assure you I have sausage rolls in my freezer!
Has another English person I definitely have sausage rolls in the freezer 😂😂😂
It was so sweet watching you eat a sausage roll for the first time!! They're the kind of thing we grew up eating in the UK , all bakeries and supermarkets sell them, we eat them as a snack or for lunch but I don't see why you couldn't for breakfast. I've never made them with homemade puff pastry though, wow that looked like a lot of work. I bet it tasted amazing though! You did a great job :)
P.s Pasties are another food we eat a lot of over here, they're even better than sausage rolls and you can fill them with anything - 'traditional Cornish',' minced beef and onion' and' cheese with mashed potato and onion' are all great!
Wow. Pasties sound wonderful. I hope Becky gives them a try.
Gotta love a pasty
Hey Becky! I’ve actually never bought powdered sugar 😂 I always make it in my blender. Not only do you never run out of it, but it’s also cheaper and one less container in the pantry! I do this with oats for oat flour, salt, for fine salt, almonds for almond flour… and so on 😉
That’s it?
That’s it for powdered sugar, what I do too. But let it settle a bit before you open the blender. Icing sugar has a bit of corn starch though.
I use my vitamix to do this. I also grind dry whole corn for corn meal. You can also make peanut butter in it.
Oh wow that really works? I hate powdered/confectioners sugar from the store, it always tastes disgustingly floral to me! Maybe it’s an additive that does it? I am going to try to make my own.
59 year old lady here. I love cooking but I’ve always been sort of ehhh on baking bread and making pastry. You’ve inspired me to bake and make pastry in the new year. Thanks!
So love watching your videos! A tip I learned from a coworker: When changing the quantities of a recipe, use a different ink or marker to indicate 1/2, double, or triple the ingredients amounts. It's been 20 years, and I still think of Rosa whenever I use a recipe that has the colorful quantiles listed!
When making any pastry with a high butter content, I put everything in the freezer, butter, flour, bowl, rolling pin, etc... it keeps the butter as cold as possible, which is what you want while you're preparing the dough.
As someone who was born and raised in England sausage rolls have always been a food I’ve eaten I can’t believe you had never tried them before,they are found on every buffet in the uk at birthday party’s at Christmas and almost every family get together,they taste lovely dipped in ketchup to xx
I was wondering, is your ketchup there as sweet as ours is in the states. Of coarse we can buy a lower sugar version but the regular is very sweet and really only good on very salty fries 🍟. Guess that is chips to you guys.
@@debbiesparks471 as a rule ours isn’t that sweet but if I was to buy one of our cheaper brands then they can sometimes be quite sweet x
I made my own brown sugar today and I bought a lot of fresh stuff at the grocery store so i can freeze or preserve them to keep them well instead of buying canned and prepackaged. I also bought bulk items so I can start going towards scratch made soon. Thanks for all the inspiration!
I love how honest you are it is what makes watching you so great.
Thank you, Louise!
Sweetie, I admire your courage in making the pastry from scratch. Most professional chefs buy frozen puff pastry and call it good. Love your channel keep up the brilliant work, can't wait to see you in the garden again, best wishes from across the pond in Wales 👍
Hello Becky, I sincerely thank you for your approach to gardening, preserving and cooking. It is real, please never change your philosophy to your channel. You have been an inspiration and confidence booster, I have learnt so much from you about the basics of cooking, overcoming fear of failure. I am genuine in saying watching your channel is like catching up with a friend, having a giggle and getting so inspired to get back in the garden, perserve for the pantry, trying new things and evercoming the fear of failure. You have been an encouragement more than you will ever know. Wishing both of you a Merry Christmas and Happy New Year with kindest regards from southern Australia.
Becky, there was a period in the 60's/70's when "they" changed the standard for published recipes and did not include water in the initial list of ingredients for a recipe. They only included it in the instructions. I checked it out in my earlier and later editions of the red-checked classic "Better Home and Gardens Cookbook", which every bride of my generation received at her shower, and sure enough the recipes were different. I don't know why they changed the standard or whey they changed it back. But some recipes have kept the altered standard. like your rough-puff recipe. I just found your site and am enjoying it very much (that's why my comment is so late.) Keep up the good work. And blessings on your growing family.
Can we take a moment to appreciate the wine glass that was used for the ice water?
Puff pastry from scratch? Wow. I don't think I'd ever do that. Good for you!
Making full flaky pastry in school for sausage rolls and mince pies was something I'd forgotten about until I saw this video, I loved home economics classes.
Edit. We were taught to not roll the pastry but press press press in rows with rolling pin, like mini waves, so the air is not pushed out. You did a Great job. Yummy
"We can only mess up Christmas breakfast..." Love her laid back attitude.
Becky, thank you for making me feel better about having to look at recipes many, many times.
I am from Australia, I make sausage rolls all the time, I usually sneak in sweet potatoes, carrots and onions, the kids never notice, sauce (ketchup). My kids take them for school lunches, usually we eat with tomato sauce
Once frozen do you stick it in the oven or thaw them out first? :)
Those turned out beautifully!
I thoroughly enjoyed learning the process of making these! I hope that everyone loved them!
Sausage rolls are really popular in the UK and made a lot at Christmas and all year round.
My Gran will do half butter with half lard/ animal fat if you have any from your hog be good to use. Does make the pastry nice.
We also sometimes add stuffing mix from the supermarket in with the sausage meat before putting them into pastry or add cranberry sauce inside the sausage roll before baking. Another idea maybe carmalised onions or onion chutney to add 😊
Can be eaten anytime now day or night, really popular to have mini ones at a party then make bigger ones for at home, alternative you could look into is Cheese and onion rolls common veggie option in uk
Oh that sounds so good with onion in it.
I paused my 1986 “the price is right”, vintage episode, to watch this straight away!
Aw thank you, Mary!!
I tryed the bead it’s amazing! Ty Becky
Thank you so much!
Very impressed with both those dishes. Tip on the pastry-pound or flatten the butter in sheets the size of the dough. Then fold over and roll it in. Works much easier. Also I think some everything bagel seasoning would work great on those sausage rolls. (Of course you can make your own mix) uuhgghhhh my mouth is watering now.
would using a cheese slicer on the butter work?
@@sooh6299 freeze the butter, place btwn plastic wrap, roll it out to size, refreeze and use when ready.
A thin layer of Dijon mustard inside the sausage rolls is really good, in case you wanna try next time ☺️
I put mustard, tomato sauce, BBQ sauce and sweet chilli in my meat mixture. I add different things all the time, no sausage roll batch ever turns out tasting the same!
I tryed the bread, it’s amazing. Ty Becky
Congratulations, Becky!!!! What a success!!!!!
Sausage rolls with Worcestershire sauce and mustard is divine. We eat them a lot in South Africa!
Looks yum! When doing laminated pastry, it’s easier to not cut the butter you fold with. I always put it in plastic wrap and pound it into a solid sheet
That would be correct for a standard puff pastry, this is a rough puff pastry so the butter does need to be broken down. However the standard technique for rough puff pastry is cubed butter, not shredded butter. It looks like it turned out decent though. Becky will try again when she makes her beef Wellington.
As I understand it British & European butters (Kerrygold Irish butter for ex.) have a much higher fat ratio to water than American butter does. Perhaps this is a factor! ¯\_(ツ)_/¯
Bless you and thank you for so much enjoyment in this time!
Be blessed and take care!
Becky, just saying, there is no such thing as too much butter in anything at my house!
Stay safe and God bless you my friend. 🌱🐓🐖🐄🐐🌱 Lisa
I was thinking the same thing
The first time I ever had a sausage roll I picked one up at a "petrol" station while in England for a wedding. OMG those things are awesome. I saw a sauce that I thought would give a try as well...HP Sauce with sausage rolls are Oh So Good. Those ones you made just made my mouth water! I hope your family enjoyed them.
If you come to UK again you need to try fruity sauce by hp sauce it's lovely with sausage rolls or pork pie
Hahaha yes brown sauce is amazing and a staple here in the uk with a sausage roll 😋
If you're ever back in the UK, avoid the petrol station sausage rolls - they're mainly for drunk people late at night LOL. Go to a decent bakery, then you'll see how nice they really are
@@fiizzy3884 That is so funny! Thank you for making me laugh.
Trying pastry was wonderful- thank you Becky.
I’m going through and rewatching several videos. Thanks for all you do, Becky!!
I sprinkle “everything bagel” on top of my sausage rolls, it adds a nice touch
Yummy
Great job Becky. I find my cinnamon rolls bake better in a 9x13 aluminum cake pan. Never had any luck with glass..the rolls brown to quickly and aren't done in the middle.
Thanks for the tip!
Becky you are a breath of fresh air!! You make this old Aussie very happy! Love your channel!
Everything looks delicious!!
The best bit was the moment you enjoyed your culinary courage and hard work and inspiration to try our new things! Such a satisfaction❤️
So glad your puffed pastry turned out well!
I love that you do new things on here and just go for it! Way to go!
Becky, it looks so good. Happy for you, late Merry Christmas 🎄
Becky, you are awesome! Taking one for the (Cooking) Team by waking up before dawn to get these amazing Cinnamon Rolls done! I know the labor of love! :) I am totally nodding about the powdered sugar....I was making Cinnamon Rolls I guess at the beginning of the pandemic when there was nothing on my shelves at Walmart/Supermarkets & I consider myself kinda frugal...I was not about to pay what the asking price was on Amazon during the time...& a kind lady told me how to make powdered sugar in an aisle & I gave her a big hug & went about my way. There is kindness everywhere! When ya can't find kindness~Be that kind person! I love your show! Keep up the great work!
Becky, thank you so much for keeping it real we've all made mistakes. I love how much I've learned watching you. I'm a southern lady who only cooks for myself, but I've learned things. Learning something new everyday keeps the brain active. God Bless You! 🙋♀️💜✝️🙏
I love how real you are on these videos, and you have inspired me to be more intentional in the kitchen. I love how you are amazingly efficient, so willing to do countless things for your family, and such a hard worker! My mom was a hard worker in the kitchen and you are way up there with her. Blessings to you, your family, garden, animals, kitchen, and channel! Truly amazing content! Please slow down, breathe, sip some hot tea, and enjoy yourself...
You could do the displacement method for measuring
You crack me up! I love everything you do. Thanks for being so real!!
What a beautiful presentation to bring to the table. I’ve never had sausage rolls either so this will be a first for me. Your family is lucky to have someone who puts so much love and effort into what they do. You are doing a fantastic job with your channel! ❤️
I’m definitely going to try to make the sausage rolls thanks for sharing.
I noticed the covers on the oven clocks. Thank you for that.
You make the seemingly difficult recipes very attemptable! I like how you break it down and keep it real. Thank you!
Hi Becky! Annie from South Africa. You've inspired me soo much with all your videos! Just moved into my new home in Seaview and already done all your frozen meals, planted soo many veggies, just like you do and I try to keep up with your videos, because all your tips, recipes and gardening is amazing! Thanks you so much!
Fabulous, Becky! Thank you! 😊😊😊
You are so endearing and motivational..thank you.
Yay! I'm so glad your sausage rolls turned out! Everything looks so delicious. My side of the family does Christmas in January regularly, in fact my dad's Christmas is this Saturday the 8th. It does drag it out a bit but at the same time it's not so crazy going all the places at once and trying to schedule around everybody. I'm super excited for this year's garden season, I'll be planning along with you 😊
Becky, you would love "The Great British Bake Off" which is on Netflix US as "The Great British Baking Show." I learned everything I know about puff pastry (full or rough) from Bake Off. Full disclosure: I have never made puff pastry, nor am I likely to, but I enjoy watching others make it. You did a really good job your first time out! Paul and Prue would approve.
That looks so delicious! Your family is so fortunate that you have such a passion for food.
Becky, Thank you so much for these new “adventure” videos!!! I absolutely love “playing” in the kitchen, as my family calls it! Lol 😂 The food looks amazing and I can’t wait to see what you come up with next! God’s richest blessings on you and yours!
I love your bravery when cooking/baking I worry that I'll mess up a new recipe so the fact that you are doubling on trying something new is inspiring. Keep up the amazing work Becky, I'm looking forward to your next video :)
I love how real you are. I have the same self doubt, especially when I'm trying something outside of my comfort zone. Thanks for putting it out there for people who may not be gracious with themselves for having those self doubts!
So impressed with your dough skill!
Hi Becky, great job with the sausage rolls! May I suggest a squirt of tomato sauce and Worcestershire in the meat mixture, adds another depth of flavour and serve with tomato (ketchup) sauce.. my son would agree that sausage rolls are a breakfast food 😂😂 cheers from Australia
I love your channel! I look forward to your adventures. It's nice to see a younger person going with homemade!
Laminating tip: instead of grating your laminating butter, make it into flat rectangular 'plates' by batting and rolling the cold butter in a wrap - kind of like you did with the dough in the beginning.
Keep them a bot smaller than your innitial dough sheet, then you can neatly stack them and laminate-roll. No spillage, no waste. I'm sure you can find a video showing croissant lamination to get the idea.
Also i NEVER trust recipes that give out butter in cups or spoons. I always translate them to ounces/grams and pre measure rather than the confusing measurement on the paper.
I LOVE that you try new things on camera … this is all of us trying something new and comforting to know even those that are much more comfortable in the kitchen can be unsure of new things. Thanks for the encouragement!
So fun and so relaxing!😊
You did a great job on the sausage rolls, they look amazing!
Butter butter and butter never too little. It makes pastry real flaky but must be kept real cold .
Love your videos ! ❤️
Fantastic job, enjoyed your energy