A Weight Watchers Recipe | Irish Soda Bread with a Twist | #irishsodabread#weightwatchersrecipe
HI My Name is Denise and Welcome to my Channel!
Snail Mail PO Box 216
Clarksboro, NJ 08020
Email me dishwithdee@yahoo.com
Recipe Blog:
Private Facebook Group Dish with Dee’s Crew
Dish with Dee’s Light and Healthy Living
Find me on Instagram
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Check out my favorites Things! Some are affiliate links and I receive a small commission …
My Amazon Store : as an Amazon associate I earn a small commission from qualifying purchases YOU ARE NOT UNCHARGED, AMAZON DOES NOT ENDORSE MY CHANNEL
Built Bar 10 % off with my link
My code is DENISEM
Davidson Organic Tea use my code DENISE20
NEOH BARS USE my coupon code dishwithdee to get 10% off on Amazon
Smart Cakes /Smart Muffins use my link
And code denisem
Jordans Skinny Syrup 10 % off your first purchase my code is dishwithdee10
Nut Stop for all your nuts and dried fruits 10% OFF YOUR FIRST ORDER and use my code DWD10820Y
Pura Vida 20% off with my link and my code DENISEMULRANEN20
NUTS N MORE Protein Nut Butters 10% off with my link And code dishwithdee
Charlie and the PB Factory
10% off with my code dishwithdee
Get $10 off your first Causebox with my link
'Grandmas in The Linney' - Kathy Morgan / Rhubarb Custard Pie
Welcome to the Lynhall’s ‘Grandmas in The Linney’ series!
Who doesn't love a great homemade pie? How about a custard Rhubarb pie with handpicked ingredients? Lively Kathy Morgan is whipping up this beloved family recipe. Her daughters, friends, and grandchildren gather around to dig in. Memories, family history, and a tasty recipe come to life in Ambers story. Come and join us at the table.
About the ‘Grandmas in The Linney’ series - This series not only brings a traditional recipe to life, but has brought together strangers and families alike around a meal. There are so many beautiful stories to be shared from every family. So who better than to share these loving memories and recipes than Nanna!? Families have shared recipes anywhere from New Years Bread and Rhubarb Pie, to Turkey dinners and Polenta on the Board. With every recipe comes tradition, heritage, and of course, a great teaching lesson! Every demo and legacy video is shot, produced, and edited within the Lynhall’s walls. The Lynhall’s kitchen studio, The Linney, is a beautiful cooking stage for foodies and professionals alike! It’s the perfect setting for creating a life long memory for these families.
Check out The Linney Kitchen Studio -
The Lynhall is looking for your beloved Grandma, Nonna, Oma, or Mormor who are the keepers of a special family recipe. We would like to honor grandmas and invite them to share their knowledge as they create a dish in our kitchen studio, The Linney. Submit your loved grandmother here!
How To Bake Crispy Oven Chicken (NO Bread Crumbs!) | Oven Fried Chicken Recipe
My mom use to make Crispy Oven Fried Chicken all the time. Make sure you make plenty of this oven fried chicken recipe because everyone will want to have seconds.
Be sure to subscribe and share the video with family, friends and on your social media. Remember to tag me when you make this amazing recipe.
Click the JOIN button for membership perks and to support the channel.
Your support is greatly appreciated.
Crispy Oven Fried Chicken Recipe Ingredients:
Chicken pieces of your choice
2 Tablespoons butter
2 Teaspoons Baking Powder
1 Cup All Purpose Flour
1 tablespoon garlic powder
1 tablespoon onion powder
salt and pepper to taste
1 tablespoon paprika
THIS IS HOW WE DO IT:
*Preheat Oven to 425 degrees Fahrenheit
*Place foil on a cookie sheet and add the butter
*Place the cookie sheet with butter on it in the oven while it is heating up
*Dry your chicken off with paper towels and sprinkle all the seasonings on it and rub in
*Add the baking powder and flour and coat well
*Remove the pan from the oven and place the chicken on it skin side down making sure the pieces do not touch
*Place back in the oven for 30-45 minutes and then turn over continue cooking for an additional 30-45 minutes.
ENJOY!
Thanks for watching! Don’t forget to hit the “LIKE”, leave a COMMENT below and SUBSCRIBE! Feel free to SHARE this video too!
JOIN my channel:
SUBSCRIBE to my channel:
Contact Me: Cookingatpamsplace@gmail.com
FACEBOOK: Cooking At Pam’s Place
INSTAGRAM: Cooking At Pam’s Place
TWITTER: Cooking At Pam’s
My wish list:
*Shop my Amazon Store:
*As an Amazon Associate, I do receive a commission for your purchase!
Bara Pyglyd | a Medieval Welsh Recipe for Pikelets
Pikelets, also known as pitchy bread or bara pyglyd, have been around since at least the 14th century. It has also been referred to as the ‘poor man’s crompet’.
❤️ SUBSCRIBE IF YOU LIKE THIS VIDEO AND WANT MORE ❤️
A pikelet uses a crumpet batter, but is not cooked in a ring like a crumpet. This is why a pikelet is referred to as a poor man’s crumpet. This bread item is believed to have Welsh origins, but has continued to be popular throughout the modern UK. The earliest mention that I could find for pikelets was by the theologian John Wycliffe and his reference to it in his interpretation of the Bible in 1382, specifically in Exodus Chapter 29, verse 23. In this verse, he referred to a ‘crompid cake’. When looking at the New King James version of the Bible, this same item is listed as a ‘wafer from the basket of the unleavened bread’.
Early crumpets were typically made with buckwheat flour and cooked on a hot stone. Buckwheat is not related to wheat at all since it is a fruit seed from the rhubarb and sorrel family. It’s gluten free. It has an intensely earthy, slightly bitter flavor. Buckwheat originated in China as early as 2600 BC. It arrived in Europe in the Middle Ages. It adapts well to poor, sandy, clay, or acidic soils. Plus, it is extremely resistant. Typically, it’s sown in June due to its sensitivity to frost. About a month later, it begins to flower, which is great for attracting bees and therefore honey-making.
In 1611, Randle Cotgrave wrote of barrapyclids in A Dictionarie of the French and English Tongues:
Popelins: soft cakes made of fine flower, kneaded with milk, sweet butter and yolks of eggs and fashioned and buttered, like our Welch Barrapyclids
Ingredients:
1 cup Buckwheat flour
1 cup Einkorn flour
1 egg
2 cups milk
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
Instructions:
Pour flour into a bowl. Add the egg and milk. Stir the ingredients together. Continue to whisk the batter until smooth. The batter should look like heavy cream. Melt some butter on to a flat griddle pan. Warm the pan on medium or medium-low heat. Then pour about ¼ cup of the batter on to the griddle. Bake until a golden brown on the bottom side (bubbles should appear) and then flip the pikelet to lightly brown the other side. Remove the pikelet from heat. Plate and serve.
For more information:
-
-
Works Cited:
- Ayto, John. The Diner's Dictionary.
- Boermans, Mary Anne. “Life of Pikelet.”
- Buckwheat. Alimentarium.
- Cotgrave, Randle. A Dictionarie of the French and English Tongues. 1611.
- Crumpet. Encyclopaedia Britannica.
- Davidson, Alan. The Oxford Companion to Food.
- Drozd, Olga. Pitchy Bread.
- Ellis, William. The Country Housewife's Family Companion.
- Exodus 29:23.
- Freeman, Bobby. First Catch Your Peacock.
- History of Crumpets.
- Luard, Elisabeth. European Peasant Cookery.
- Nabbes, Thomas. “The Springs Glorie.”
- Nannestad, Chloe. The Untold Truth of Crumpets.
- Raffald, Elizabeth. The Experienced English Housekeeper. 1769.
- Rabelais, François. The Fourth Book.
- Riske, Heather. From Buckwheat to Rye.
- Westmacott, William. Historia vegetabilium sacra.
- What are Crumpets?
- Wycliffe, John. The Holy Bible containing the Old and New Testaments. 1382. Edited by Josiah Forshall and Sir Frederic Madden in 1850.
Give It Forth (THL Bronwyn ni Mhathain's blog):
For anyone curious about what exactly the 'SCA' is -- The Society for Creative Anachronism is an international, non-profit educational organization that studies and recreates the medieval and Renaissance years of 600-1600AD.
For more information and to locate your local branch, please check out
★Follow me! ★
Patreon:
Facebook:
Pinterest:
Twitter:
Tumblr:
My baking blog:
Music credit:
Deep Woods3 by PeriTune |
Music promoted by
Attribution 4.0 International (CC BY 4.0)
#pikelet #medieval #Welsh