How To make Allspice Poppy Seed Wafers
2 c Cake flour
2 ts Poppy seeds
2 ts Ground allspice
1/4 ts Salt
1 lg Orange
1 c Sugar
1 c Unsalted butter; room temp
2 lg Egg yolks
Glaze 1 c Powdered sugar
2 ts (about) cream or milk
Poppy seeds Recipe by: Bon Appetit Position rack in center of oven and preheat to 350 degrees. Grease heavy large cookie sheets. Combine flour, poppy seeds, allspice and salt in bowl. Using vegetable peeler, remove peel from orange in strips (reserve orange for another use) and place strips in processor. Add sugar and process until peel is finely minced, about 2 minutes. Using electric mixer, beat unsalted butter and orange-sugar mixture in medium bowl until fluffy. Beat in egg yolks. Add dry ingredients and beat at low speed until smooth soft dough forms. Transfer half of dough to pastry bag fitted with large (number 7) star tip. Pipe dough onto prepared sheets in 1-inch mounds, spacing 2 inches apart. Repeat with remaining dough. Bake until cookies are golden on top and brown on bottom, about 12 minutes. Let cookies stand on sheets 3 minutes. Transfer to racks and cool completely. For Glaze: In small bowl, blend powdered sugar with enough cream to form smooth medium-thin glaze. Spread glaze over cookies. Sprinkle with poppy seeds. Let stand until glaze sets, 40 minutes. -----
How To make Allspice Poppy Seed Wafers's Videos
Good Housekeeping Great Home Cooking 300 Traditional Recipes
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Meals from the Homestead Pantry | #threeriverschallenge
Hey Everyone! Join me for the June #threeriverschallenge where I'm prioritizing using the food we have preserved and stored in our homestead pantry and freezers. I'm sharing a few meals and recipes using things I've preserved. I need to work through what I have and free up jars for this years harvest! Let's make some food!
Thanks for watching friends!
Kelsey
Jessica's Channel: @threerivershomestead
My last Pantry Challege videos:
Recipes:
Coconut Rice
1.5 cups jasmine rice
14 oz can coconut milk
1/2 cup water
1/4 tsp salt
Sweet and Sour Chicken
Carrot Cake Loaf
1.5 cups all-purpose flour
1.5 teaspoons baking soda
3/4 teaspoon baking powder
1.5 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon salt
Pinch nutmeg
3/4 cup brown sugar
1/4 cup plus 2 tablespoons granulated sugar
3 eggs
2 teaspoon vanilla
3/4 cup safflower oil (or vegetable oil)
1.5 cups grated carrots
3/4 cup crushed pineapple
Bake @ 350 for about an hour or until a toothpick comes out clean.
12 slider buns (I like Hawaiian rolls)
12 slices deli ham
8 slices Swiss cheese
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 cup butter melted
1/2 tablespoon onion powder
1/2 teaspoon Worcestershire sauce
2 tablespoons poppy seeds
Cover with foil and bake at 350 for 10 minutes, uncover and bake another 10 minutes.
Buttermilk Biscuits
3.5 cups AP Flour
1 Tbsp baking powder
1 tsp salt
2 tbsp sugar
1/2 cup butter(cold and cubed)
1.5 cups buttermilk
mix dry and then cut in butter. Add Buttermilk and mix until just combined. Roll 3/4 inch thick and cut into circles. Bake at 450 for 12-14 minutes
Mexican Casserole
Cornbread
1.5 cups cornbread mix
1 can cream corn
1/2 cups sugar
1/2 cup melted butter
Filling
1 lb cooked ground beef
1 can black beans
1 cup salsa
3 tbsp cowboy candy
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper to taste
Add filling to baking dish, spoon cornbread over top. Bake at 350 for about 30 minutes until cornbread is baked thoroughly.
Links to my favorite kitchen items:
Mason Jar Pour Spout:
Immersion Blender:
All New Ball Book of Canning and Preserving:
Ball Complete Book of Home Preserving:
Canning Tool Kit:
All American Canner:
Presto Pressure Canner:
Stainless Steel Mixing Bowls:
Kitchen Scale:
Copper Measuring Cups and Spoons
Apron:
French Rolling Pin:
Label Maker
Plastic Mason jar lids
Danish Dough Whisk:
Egg Holder:
Canning Tool Kit:
All American Canner:
Presto Pressure Canner:
Stainless Steel Mixing Bowls:
Crock Pot:
Kitchen Thermometer:
Cheese Cloth:
Wooden Cooking Utensils: I can't find the ones I have but these are similar!
Pie plates:
Waffle Maker: The one I have isn't made anymore, but here is another with good reviews and has a smaller profile!:
Silicone muffin pan:
Cast Iron Skillet:
Electric Roaster: Mine isn't in stock right now!
* All links are affiliate links. It is no extra cost to you to use them and in doing so you are supporting this channel and my family. Thank you!
#threeriverschallenge #pantrychallenge #pantrymeals #homemaking #homesteading #homemaderecipes
Basic Commodities used in Bakery
Subject:Hotel & Tourism Management
Paper: Food Production, operation and Management
Whiskey Review #2: Jack Daniels Single Barrel Barrel Proof
Review of Jack Daniels SBBP
Watch: TODAY All Day - Sept. 6
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Sugar 'n Spice Twists
1 cup butter softened
1 cup sugar
1 egg
1 tsp vanilla
2 1/4 cups all purpose flour
1/2 tsp cinnamon'
1/2 tsp nutmeg
1/4 tsp allspice
Coating
1/2 cup sugar
1 tsp nutmeg
Combine butter and 1 cup sugar in large bowl, beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low, add flour cinnamon, 1/2 tsp nutmeg and allspice. Beat until well mixed. cover, refrigerate until firm (at least 1 hour).
Meanwhile, combine 1/2 cup sugar and nutmeg.
Shape dough into 1 inch balls. Roll balls into 6 inch ropes, crisscross ends to form knot shape, place 1 inch apart onto ungreased cookie sheets. Sprinkle generously with nutmeg/sugar mix.
Bake for 7 to 10 minutes at 375 F or until set. (do not overbake). Immediately sprinkle with additional sugar/nutmeg mixture.
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