How To make Centennial Lemon Squares
1 c Powdered sugar
1/4 ts Salt
1 c Flour
1/2 c Margarine
1 c Sugar
1/2 ts Baking powder
2 Eggs
4 tb Lemon juice
Lemon rind; grated 1 tb Margarine
Recipe by: Jo Anne Merrill
1. Combine 1/4 cup powdered sugar, 1/8 teaspoon salt and flour; mix
well. Work in 1/2 cup margarine. Press mixture in 8-inch square pan. 2. Bake in preheated 350-degree oven for 15 minutes. Remove from
oven. 3. Combine the 1 cup regular sugar, baking powder and remaining 1/8
teaspoon salt. Blend in slightly beaten eggs, 2 tablespoons lemon juice and lemon rind. Spread over baked mixture. Return to oven. Bake for 20 minutes longer. Remove from oven and cool completely. 4. Combine remaining 3/4 cup powdered sugar, remaining two
tablespoons lemon juice and 1 tablespoon margarine for glaze. Spread over lemon mixture. Cut into squares to serve. -----
How To make Centennial Lemon Squares's Videos
Opening the Box: Cookbook Collections
Join us on the first Friday of every month to explore and learn about the curious world of archives and manuscripts at the Richardson-Sloane Special Collections Center. Each month, we will cover a different topic relating to the use and study of archives and manuscripts. We will feature collections and examples of relevant materials during each presentation.
The presentation for March features our collection of locally-created cookbooks, newly accessible via the library's online catalog! It is open to anyone interested in learning more about our archives and manuscript collections.
BIAB Double Batch!! (Farmhouse Saison)
I put my new-to-me 16 gallon kettle to the test to brew over 10 gallon of Farmhouse Saison using Brew in a Bag (BIAB). This is a collaboration with Matt Jaggers of @jaggersbrewingco. I fermented this batch with Saison Parfait from Bootleg Biology. I moved half into a carboy to age with WLP650 Brett Brux.
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0:00 - Introduction
2:06 - Equipment Used
3:35 - Recipe and Process
9:35 - Evaluation
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Banana Bars !!
Hey guys, I took a little bit of a hiatus but I'm back! Today I'm making banana bars with a recipe from Emily Stoll I took from my hometown cookbook. The recipe is as follows:
- 1 ripe banana
- 2 eggs
- 1 cup of sugar
- 1/2 cup of shortening
- 1 tsp of lemon juice
- 1 1/2 cups of flour
- 1 tsp of baking soda
- 1 tsp of salt
Mix together ingredients and bake at 350 degrees for 20-25 minutes in a jelly roll pan or 9X13 pan.
I also decided to make my own cream cheese frosting for these bars and the recipe is as follows:
- 8 oz of cream cheese
- 1 stick of butter
- 4-6 cups of powdered sugar
- 1 tsp of milk
- 1 tbsp of vanilla
Bring cream cheese and butter to room temperature and mix together until well blended. Add milk and powdered sugar until desired thickness and sweetness.
MWT | Fruity Hard Candy | Claey's Candy Part 1
#hardcandy #claeyscandy #mwt
Claey's Old Fashion Hard Candy Part 1 - Fruity
This candy takes me back to buying fruity tootsie rolls at the local Ben Franklin for a penny a piece. This is also where I purchased Claey's Candies. This product rivals Jolly Ranchers flavors. You need to try them. Thank you so much for watching!
Wild Cherry
Claeys Candy was founded in 1919 in a garage by Jerome C. Claeys, grandfather of the current president, Gregg Claeys. The original location was a small building on Blaine Ave. As sales increased, larger buildings were required. The current plant on S. Taylor is the 4th plant that Claeys Candy has built. The original name of the company was J. C. Claeys Candy. The first item manufactured was Etabar, a caramel nut bar covered with icing and selling for five cents. They make many flavors of hard candy including anise, lemon, horehound, and cinnamon. They are well known for their Christmas special called Chocolate Charlie which consists of marshmallow and peanuts covered with chocolate. This was originally called Charlie Chaplin. (South Bend Tribune, St. Joseph County Public Library - Local and Family History Services - Clipping File - Business History page 20, year 1965)
Claeys is the third-generation owner of the business that his grandfather, Jerome Claeys, began 100 years ago out of two garages on North Blaine Avenue. Today it has blossomed into one of the leading candy suppliers in the nation.
It wasn’t an effortless transition. Different candies, including almond clusters, Eta bars and Puff Balls, have come and gone. The company transitioned from hand labor to machine work in the 1970s to keep up with demand. Claeys is also constantly challenged to stay creative with old-fashioned candy, creating new flavors when he can. The company is always kept on its toes during the high-volume peanut brittle and Chocolate Charlie production season that begins in the fall. (South Bend Tribune, South Bend staple Claeys Candy to celebrate its sweet centennial, year 2019)
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EP 11 P1
1957 The Queen's Muffins - Old Cookbook Show
1957 The Queen's Muffins - Glen And Friends Cooking Old Cookbook Show
Today Glen cooks an old recipe from the Laura Secord Canadian Cookbook - the recipe apparently dates to the 1957 tour of Queen Elizabeth across Canada. The story is that these were made for the tour and a few had to be set aside each day for the queen to enjoy. In the end this is a solid recipe for a raisin bran muffin
Preheat oven to 375ºF
Grease thoroughly 16 medium sized muffing cups.
Sift or blend together
1 ⅔ cups all purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
Cream
5/8 cup butter
Gradually blend in
½ cup granulated sugar
2 eggs
Beat until light and fluffy.
Add dry ingredients alternately with 1 ¼ cups milk
Make 3 dry and 2 liquid additions, combining lightly after each.
Stir in
¾ cup wheat germ
1 cup raisins cut in half
Fill prepared muffin cups ⅔ full
Bake in 375º oven for 15 to 20 minutes or until golden brown.
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