Stay Calm and Bake Pie, Episode 7: Celebrating YOUR pies!
From her farmhouse in Iowa, Beth M. Howard has been offering this video series of pie-making lessons during the 2020 coronavirus pandemic. Encouraging others that pie is not about perfection and it is meant to be shared, her relaxed methods give even the most terrified non-baker the confidence to give pie-making a try. In this episode, #7, she celebrates the baking accomplishments of those who have been following her videos. (A Camp Dough Production, 2020)
#pielessons #pieheals #baking #piebaking #quarantinebaking #pie #stayathome #pierecipes #celebration #kindness #familyfun #feelgood
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I only ate RED food for 24 HOURS challenge!!!
I only ate RED food for 24 HOURS!!
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Easy Chicken and Potato Recipe
Very easy and quick Chicken and Potato meal for the family!!
Couple's Cake - A Paper Mario Dessert!
Brown sugar fat-free spongecake
3/4 cups flour
1/4 cup brown sugar
1/2 cup milk
a pinch of salt
1 egg white
1 tablespoon cider vinegar
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
2 tablespoons and 1 teaspoon powdered sugar
Preheat oven to 350 degrees. Whip egg white, vanilla, and salt until stiff. Then add in the powdered sugar and whip until stiff once more. Add in the baking soda and cider vinegar and whip again. Add in the remaining ingredients and fold together. In a greased ovenproof bowl, fill it about 1/2-3/4 the way full and bake for 40 minutes.
Jam:
1 stick rhubarb; diced
1/4 cup strawberries, chopped
1 teaspoon champagne vinegar
a pinch of salt
1/4 cup sugar
1/2 cup water
Reduce the ingredients together in a pot on medium-high while stirring frequently. Once the liquid is completely reduced into the rhubarb and fruit, pour into a bowl, and refrigerate until cool.
Panna Cotta Cream
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon gelatin powder + 1/4 teaspoon cold water.
1/2 teaspoon vanilla extract
a pinch of salt
2 oz cream cheese*
Combine gelatin and water and set aside. Heat the cream and sugar together. Add in the gelatin once it expands in size. Mix together and once the gelatin is fully dissolved in the cream, add in vanilla extract, salt, and pour into a bowl. Set for 1 hour. Once set, mix the panna cotta together to form a smooth but thick cream. If the panna cotta cream is too runny, mix in 2 oz. of cream cheese, which will thicken the mixture substantially.
Chocolate dipped berries
5 strawberries
1/4 cup hot water
3 tablespoons sugar
3 tablespoons chocolate
Dissolve the sugar into the hot water. Using a melon baller, core out the 5 berries. Place them in the water. Melt chocolate over a double boiler. Take three of the berries, and dry them off in a paper towel before covering them halfway in the chocolate. Place onto a parchment sheet and refrigerate until the chocolate firms up.
Assembly: Cut the cooled cake in half horizontally. Layer the cake with the rhubarb-strawberry jam. Pour the panna cotta cream onto the cake, and using an offset spatula, even the layering of it. Finally, garnish with the berries.
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