How to make Instant Pumpkin Ice Cream/ Kulfi
Kulfi or Homemade Icecream , with goodness of nuts, condensed milk, whipped cream and whole milk with creame. This is a no churn, under 10 minutes ( minus the time for baking pumpkins)recipe which you will love this fall season!!
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Merry Christmas 2021! Candy Cane Cheesecake - Glen And Friends Cooking
Merry Christmas 2021! Candy Cane Cheesecake - Glen And Friends Cooking
Bruno Feldeisen’s Candy Cane Cheesecake
Ingredients:
For the base:
375 mL (1½ cups / ¾ sleeve) ground graham crackers
75 mL (1/3 cup) brown sugar
90 mL (6 Tbsps) butter
2 mL (½ tsp) ground ginger
2 mL (½ tsp) ground cinnamon
For the cheesecake:
625 mL (2½ cups / 2½ pkgs) cream cheese
175 mL (¾ cup) brown sugar
2 large eggs
125 mL (½ cup) sour cream
250 mL (1 cup) crushed candy canes
Method:
Preheat the oven to 180°C (350°F).
In a medium bowl, mix by hand the ground graham crackers, light brown sugar, ground cinnamon and the ground ginger.
Add the melted butter and stir until combined.
Transfer the base mixture to a parchment-lined and greased, 8-inch (20-cm) springform pan.
Bake for 15 minutes.
Remove from oven and allow to cool at room temperature.
For the cake:
Lower the oven temperature to 260°F (125°C).
Beat the cream cheese at low speed until soft.
Beat in the brown sugar, eggs and, sour cream.
Beat until the mixture is smooth and lump free.
Fold in the crushed candy canes.
Fill the cake pan and place on a baking sheet.
**Bake for about 35 - 40 minutes at 260°F (125°C).
** This temperature seemed low, and the baking time seemed short to me (Glen), but that's what Bruno insists... I needed to cook almost double the amount of time, and then I left it in the oven (with the oven off) for another hour to cool slowly.
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1866 Maccaroni Pudding Scottish Cookbook Recipe - Old Cookbook Show - Glen And Friends Cooking
1866 Scottish Macaroni Pudding Recipe - Old Cookbook Show - Glen And Friends Cooking
This is a recipe that is extremely common in Scottish cookbooks from the 1700s with some community cookbooks featuring several different recipes. As to the spelling of 'maccaroni' - today it is spelled macaroni with one 'C', but in this time period two C's were common and may be a nod to the Italian word that was borrowed by the English language.
Maccaroni Pudding
Steep four ounces of maccaroni for one hour; pour the water off and put a quart of good milk to it and set it on to boil. When it boils, draw it to the side of the fire, and let it simmer until it is soft. Beat up three eggs with a table-spoonful of sugar, and two ounces of melted butter. Add the maccaroni to it, and bake it in a slow oven for one hour.
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Old Bero Recipe - Sultana loaf cake
referring to a very old cookbook called Bero Recipe book, I chose a sultana loaf cake for my very first YouTube video
Pumpkin Pie with Sweetened Condensed Milk
Pumpkin pie is a must have this time of year. It just wouldn't be Thanksgiving without it. This recipe uses sweetened condensed milk to make it super easy and really smooth and creamy. Bake one up for your holiday feast and see for yourself.
Printable recipe:
Ingredients:
Pumpkin puree
Sweetened Condensed Milk
Eggs
Pumpkin Pie Spice
Salt
Pie Crust
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Old Fashioned Homemade Eggnog
Decadent, thick Old Fashioned Homemade Eggnog is quite easy to make and cooked for food safety. Whisk up a batch of this favorite Christmas drink that is way better than store bought!
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✅Ingredients
• 2 ½ cups milk
• 4 whole cinnamon sticks
• ⅛ teaspoon ground cloves
• ½ teaspoon vanilla extract
• 7 egg yolks
• ¾ cup white sugar
• 2 cups heavy cream, or half and half for a light version
• 2 teaspoons vanilla extract
• ⅛ teaspoon ground nutmeg
✅Instructions
1️⃣ Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
2️⃣ In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
3️⃣ Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
4️⃣ Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
5️⃣ Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
6️⃣ After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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