I learned to cook from Martha's Cooking School after which I was the call in guest on her show on 4/21/06. Martha sent me a signed apron, one of my few items to survive an F5 tornado. By the time Martha found out, I'd replaced my kitchen items, so she sent me signed replacements of her books I'd lost, along with her new tart book. Friends LOVE thumbing through its beautiful photos more than any coffee table book of mine, and the delicious recipes are well explained. Martha is a treasure!!
Absolutely Love Martha Stewart and love her cooking and baking shows. She’s articulate , classy and a great teacher . A legend right up there with Julia Child. Love your videos Martha!! ❤😊👌🇨🇦🇨🇦🌹😀💐🇨🇦🇨🇦
In my opinion the gym dough technique or easy process (dough breaks easily) would give same result, however temperature does distiguish and sets flavor apart.. Lovely basket technique, thanks for sharing it! #2023 ❤🧡💛💚💙💜
Martha somewhat playfully crumpling the parchment paper made me chuckle a bit because I do the same thing with tissue paper to make it supple, add volume and give it a bit of artistic flair 😄
I love martha stewart a all her shows a love to watch id love to watch martha s shows pies a w her mom i watched her do a blueberrypie a coconut pie love how she does her shows a how her voicecan help you do pies a nd all her w christmas shows w decorating trees a house decorating love you martha so pls do alot more.i love all you do🎉🎉😂😂😊😊❤❤❤❤
As always,a lovely presentation. I’ve been disabled for so many years. I took care of my husband who had cancer,many,many times so I couldn’t bake because I couldn’t stand long with a walker. I watch your program so I can reminisce on the from scratch cakes,especially the from scratch cocoa cakes and. Fresh raspberries, beautiful and tasty. The peach pies and your latticework crust. I would work on them to make them look so professional. Thank you for all the detail you put into your show. I miss doing all those special touches I would do but I love watching. You do ,take care.
I need a food processera your books thanks martha i love all you do for us i watched you pie making as i watched my dad a grandmamarieas a kid i was 18 to loose my momin 72dec15th..im alot older..❤❤😊😊😊thanks so much a like hope you get some books outthere i love to watch alot of your recipe show even loved alot of other apple pie cherry pies a im do a big fanw all you do for us love alot all you do for thanksgiving mealsthankyou martha ❤❤😊😊
Parchment not needed Everytime but for those who follow recipes and leave the extra ingredients in the fridge to spoil like thyme for instance parchment paper has several uses for the recipe follower
Couldnt help but notice... Dont really personally know you -at all. Hate our mortal tendency to emphasize mug shots and mires... Dont actually follow as a habit Dont share your ambitions, That said. May I say to you, Matty (mind if I... you 'Matty') Vicarious Living with MS is creme brulee Confidence inspires whoever copies your recipes and who searches your stylings and the ones to sample such as amid all those shares You are a russian tank of a talented determined and honed highly skilled self- made woman, Matty - and wow what a hit, yet no one will keep you down. Anyway, so many others need this encouragement, perhaps much more than you, Let us hope they have it too. Happy Holidays, darling go-to quality words to worldly use.
Martha çok guzel kadın herşeyin her yaptığın çok güzel adın güzel çok çok güzelsin yaaa bu ne güzellik yaa offff yaptığın işler lezzetler çok zevklisin süpersin herkesin kıskandığı kadınsın iyi ki varsın seni çok çok seviyorum çok öpüyorum sevgilerimle⚘⚘❤❤😘😘
Im69in deca love you a all the recipes you do thankyou ..i d love to get some of your recipe where can i get them..thankyou i will you do a book sale w signing..😊😊
While you were beginning to roll out the dough I noticed that you had quite a few lovely large pieces of butter in the dough. How did you manage to get large pieces of butter to remain in the dough after pulsing the mixture in your food processor. The only way I can get large pieces of butter to be visible in the dough is to make the dough by hand, making sure to leave some larger pieces of butter behind. Even with only one or two pulses of the food processor I find there are no large pieces of butter visible in the dough. Did you add the larger pieces of butter to the mixture after you pulsed the dough in the processor? If you did, I'd love to know your technique. I tried doing that and didn't get good results. The only fail safe method I know is to construct the dough by hand. Of course, larger pieces of butter produce a flakier crust and that's why I'm curious how you managed to end up with larger pieces of butter in your dough mixture. I'm very appreciative of all your great videos.
Es una brutalidad. La mantequilla es algo brutal.Toda la piel tranpirando mantequilla.Ya no se necesitan cremas cosméticas. La mantequilla sale por los ojos y por los oídos. Brutal total.
Get the recipes at: www.marthastewart.com/1531556/blueberry-lattice-pie
www.marthastewart.com/312559/coconut-cream-pie
www.marthastewart.com/1162976/marthas-sour-cherry-pie
www.marthastewart.com/318388/chess-tart
www.marthastewart.com/316940/mile-high-apple-pie
www.marthastewart.com/349938/tomato-tarte
www.marthastewart.com/1162239/maple-custard-pie
www.marthastewart.com/1165535/indiana-sugar-cream-pie
www.marthastewart.com/1101031/marthas-pecan-tart
www.marthastewart.com/1101149/linzertorte
I always watched your show on you tube channel as well
Thanks again
Love your recipes and instruction
I learned to cook from Martha's Cooking School after which I was the call in guest on her show on 4/21/06. Martha sent me a signed apron, one of my few items to survive an F5 tornado. By the time Martha found out, I'd replaced my kitchen items, so she sent me signed replacements of her books I'd lost, along with her new tart book. Friends LOVE thumbing through its beautiful photos more than any coffee table book of mine, and the delicious recipes are well explained. Martha is a treasure!!
Martha Steward is an American treasure. She’s the mom and grandma that so many of us wish we had. ❤
Martha is the best! Love from Italy ❤
WE LOVE YOU MARTHA!!!!
Good grief! I've only been making pies for 50 yrs and never used the food processor. Oh my aching knuckles, but not this year! Thank you ❤
What a wonderful berry lattice pie!
I love it!❤
Thank you!!
😊
I grew up watching and loving Martha Stewart, and she still looks fabulous!
Absolutely Love Martha Stewart and love her cooking and baking shows. She’s articulate , classy and a great teacher . A legend right up there with Julia Child. Love your videos Martha!! ❤😊👌🇨🇦🇨🇦🌹😀💐🇨🇦🇨🇦
Martha super woman ❤❤
She has lots of background help.
Martha has endured many things. @@elaineteut1249
She is my favorite cook of all time ❤!!!
I love Martha so much. She’s cut from a different cloth, she is.
Love this video Martha makes everything look so easy but yet perfect everytime I would have loved a slice of that coconut pie
I so appreciate her ease of style when cooking.
I just love your many talents queen 👸. Houston, texas with love
Martha, you are the goddess of the kitchen!
Great tip using the tart pan rim for pie crust sheild🎉
I love martha stewart pies and all recipes
Martha always No 1 in the world
Martha yes all your pies are over the top especially the coconut cream which you are so helpful to make it unforgettable !! Thank you !
Martha Stewart, Best Recipes. Period. Thank you! Such a joy! 🌷🌷🌷
Yes I agree Martha make everything to look so easy and delicious, I love her cooking .
Hi Martha!😊 I've been learning with you for 33 years😊 I've slow down because of lupus but you bring me great memories that you my Teacher😂❤
Thank you Martha. You are the best.❤
Thank you Martha what a class GOD BLESS you
The Coconut Cream: an old fashioned deep dish pie--very satisfying to eat--indeed!!! 🤓Tastes like "MORE"!
Thank you very much for your wonderful recipes. You are the Best. ❤
My idol Yesterday,today,tomorrow.
thank you for the delicious cooking 💟
Martha you are too good and i have become a great fan of yours. thank you for all the recipes.
❤❤❤❤❤❤ blueberries are my mom’s favorite 😍
Wow, such great tips! Thank you so much!❤😊
Martha you are the best👏👏🌺
The Best...Lady Martha....
Coconut cream pie is my favorite. Thank you for the fabulous lesson on crust making.
Martha Stewart 🌹 must 1ive FOREVER****
Health to your hands, the best woman
In my opinion the gym dough technique or easy process (dough breaks easily) would give same result, however temperature does distiguish and sets flavor apart.. Lovely basket technique, thanks for sharing it!
#2023 ❤🧡💛💚💙💜
Martha Stewart is awesome!
Mam I am from South Africa. We make what you call a desperation pie. We call it milk tart. We also put cinnamon over the tart.
Thank you for the valuable pie lesson!❤
Good teacher. 😊 will try several tarts..including tomatoe tart!
Thanks Martha so much!❤❤❤
These pies look sooo yummy !!!
How can everything she does be perfect????
Saludos desde Argentina... 🙋💖💜💖💜💖💜
Exceptional lady.
Thank you indeed❤
thank you for putting the names of the dishes before the links in the description.
Love any kind blueberry pie
Delicious 😋 love your simplicity 👍👍
😂
Martha somewhat playfully crumpling the parchment paper made me chuckle a bit because I do the same thing with tissue paper to make it supple, add volume and give it a bit of artistic flair 😄
I love martha stewart a all her shows a love to watch id love to watch martha s shows pies a w her mom i watched her do a blueberrypie a coconut pie love how she does her shows a how her voicecan help you do pies a nd all her w christmas shows w decorating trees a house decorating love you martha so pls do alot more.i love all you do🎉🎉😂😂😊😊❤❤❤❤
Super ❤️ brawo brawo brawo brawo 🥰❤️❤️
As always,a lovely presentation. I’ve been disabled for so many years. I took care of my husband who had cancer,many,many times so I couldn’t bake because I couldn’t stand long with a walker. I watch your program so I can reminisce on the from scratch cakes,especially the from scratch cocoa cakes and. Fresh raspberries, beautiful and tasty. The peach pies and your latticework crust. I would work on them to make them look so professional. Thank you for all the detail you put into your show. I miss doing all those special touches I would do but I love watching. You do ,take care.
Tudo delicioso!😋
Me encanta este video muy bueno
I loved you did a apple pie show😊😊😊😊❤❤
I'll give you a million likes. ❤🎉🎉🎉🎉
Marta top chef ❤
she has a chrome hearts roller omg neeeeeeeeeeed.
👑
👩🏽🦱
👚👍🏾Yes! Martha Yes!🌸
👖
❤Awesomeness Congratulations Truespeak OneOfOne Hey Thank You For All You Do Martha Style👩🍳🔥😙🆙
Queen 👑
Thanks ❤
In my room atterm intry a+ the feeling how an day begin out there.
Hi martha my best chef
I need a food processera your books thanks martha i love all you do for us i watched you pie making as i watched my dad a grandmamarieas a kid i was 18 to loose my momin 72dec15th..im alot older..❤❤😊😊😊thanks so much a like hope you get some books outthere i love to watch alot of your recipe show even loved alot of other apple pie cherry pies a im do a big fanw all you do for us love alot all you do for thanksgiving mealsthankyou martha ❤❤😊😊
Parchment not needed Everytime but for those who follow recipes and leave the extra ingredients in the fridge to spoil like thyme for instance parchment paper has several uses for the recipe follower
🥧 🤙🍍🏝 2:31
Yummy cold pie
Imitation vanilla can be used if your cheap you will get the flavor but expensive vanilla bean paste will truly make it
I just Love you're Videos Beth .. My Question for You is .. Since You Moved to France are you still doing a American Thanksgiving Vlogs
Couldnt help but notice...
Dont really personally know you -at all.
Hate our mortal tendency to emphasize mug shots and mires...
Dont actually follow as a habit
Dont share your ambitions,
That said. May I say to you, Matty (mind if I... you 'Matty')
Vicarious Living with MS is creme brulee
Confidence inspires whoever copies your recipes
and who searches your stylings
and the ones to sample such as amid all those shares
You are a russian tank of a talented determined and honed highly skilled self- made woman, Matty
- and wow what a hit, yet no one will keep you down.
Anyway, so many others need this encouragement, perhaps much more than you,
Let us hope they have it too.
Happy Holidays, darling go-to quality words to worldly use.
This episode ❤
Sra. Martha active los subtítulos en sus vídeos por favor, para poderlos leer en español. Gracias
I make sweet short pastry with margerine, not chilled, & its beautiful. But so is marthas haha
I wish she made a pumpkin pie❤
I like alot of her shows a recipes
Red 🌹♥️♥️
Io sono italiana…ma secondo me i dolci più buoni sono americani!🤤
PLEASE!!!!! Subtitulos en Español.... GRACIAS. 🙋💖💜💖💜
Delicioso y delicado
Люблю Вас.ви неймовірна.
ВІтання З України❤️☀️🇺🇦
Күшті 🎉
😍😍😍
❤❤
Martha çok guzel kadın herşeyin her yaptığın çok güzel adın güzel çok çok güzelsin yaaa bu ne güzellik yaa offff yaptığın işler lezzetler çok zevklisin süpersin herkesin kıskandığı kadınsın iyi ki varsın seni çok çok seviyorum çok öpüyorum sevgilerimle⚘⚘❤❤😘😘
2 or 3 spoons of corn flour?for the first recipe of blueberry lattice pie?
Almond flour from almonds or all purpose flour and pretend the grocery stores but way more then good enough to at least try
Maple syrup from a country destination can be bought on the side of the road
❤❤❤❤❤🎉
😍❤❤❤
Im69in deca love you a all the recipes you do thankyou ..i d love to get some of your recipe where can i get them..thankyou i will you do a book sale w signing..😊😊
While you were beginning to roll out the dough I noticed that you had quite a few lovely large pieces of butter in the dough. How did you manage to get large pieces of butter to remain in the dough after pulsing the mixture in your food processor. The only way I can get large pieces of butter to be visible in the dough is to make the dough by hand, making sure to leave some larger pieces of butter behind. Even with only one or two pulses of the food processor I find there are no large pieces of butter visible in the dough. Did you add the larger pieces of butter to the mixture after you pulsed the dough in the processor? If you did, I'd love to know your technique. I tried doing that and didn't get good results. The only fail safe method I know is to construct the dough by hand. Of course, larger pieces of butter produce a flakier crust and that's why I'm curious how you managed to end up with larger pieces of butter in your dough mixture. I'm very appreciative of all your great videos.
Es una brutalidad. La mantequilla es algo brutal.Toda la piel tranpirando mantequilla.Ya no se necesitan cremas cosméticas. La mantequilla sale por los ojos y por los oídos. Brutal total.
I was hoping for a strawberry rhubarb pie.
Pastry flour a different subject baklava with macadamia nut grinded
❤
❤❤