A Few of Our Favourite Recipes | Glory Bowls, Cherry Almond Baked Oatmeal
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Glory Bowls
Hi friends, today I made a few of our favourite recipes, Glory Bowls and Cherry, Almond baked oatmeal. I hope you enjoy coming along with me,
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The content provided on the Little Mountain Ranch YouTube channel is for informational and entertainment purposes only. While we strive to provide accurate and helpful information, we are not professionals. The techniques, ideas, and suggestions shown in our videos are based on our personal experiences and should not be taken as professional advice. Please conduct your own research, consult with professionals, and consider your local regulations and individual circumstances before making any decisions related to homesteading, farming, or any other practices shown on our channel. We will not be held liable for any losses, injuries, or damages arising from the display or use of this information. Always exercise caution and prioritize safety when attempting any project or task.
Corn Cookies - Irresistible Depression Era Sugar Cookies - Heirloom Recipe - The Hillbilly Kitchen
Corn cookies are absolutely irresistible. They have a truly unique taste and texture. The flavor of corn accents a slightly sweet, soft yet chewy cookie with a unique corn crunch. You absolutely have to try them to believe them. This recipe was born in terribly hard times. It is a struggle food masterpiece.
I love the basic recipe with nothing added. The cream cheese frosting or butter cream frosting makes them much richer and sweeter. Any flavor extract can be added to the dough. If you are looking for something different to take to your next church dinner or potluck you have found it.
Remember to put God first!
Ingredients:
1/2 cup Butter
1 Egg
1/2 cup Sugar
1/4 teaspoon Salt
2/3 cup AP/Plain Flour
1/3 cup Corn Meal -
1 teaspoon Baking Powder
1 teaspoon Vanilla -
Stand Mixer -
Christmas Cookies -
Butter Cream Frosting -
Cream Cheese Frosting -
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Norma Shearer's Canadian Oatmeal Sticks
Learn all about the life, career and recipes of actress Norma Shearer with special guest Darin Barnes. The recipe is from the 1927 Photoplay cookbook. You can download a free PDF of this cookbook at VintageCookbooks.com
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1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits
1939 Anzac Biscuit Recipe - Glen And Friends Cooking - How To Make Anzac Biscuits - Today on the old cookbook show we'll take a look at the early history of the Anzac biscuit by looking at some Australian cookbooks from the early 1900s.
There is a long story, history, and a fair bit of mythology surrounding these biscuits and the recipe; as an outsider it was tough to separate fact from fiction. I did a lot of digging and spoke to food and military historians; as best as I can decipher, the sweet Anzac biscuit of today didn't exist until after WW1. The recipe evolved and became part of the day of remembrance in the 1920s - and my research through cookbooks from this time period seems to back this up.
The first recipe I show in the video is from the 9th edition of the 'Auburn Methodist Tested Recipes' published in 1923, and submitted by Miss Albiston. This recipe is close to what people make today, but lacks coconut and is included in the cakes section under the name 'Anzacs'. The 8th edition of this book from 1919 doesn't have any mention of Anzacs at all. This series of cookbooks had a pretty big following back in the day and went through many editions.
1923 Anzacs Recipe:
2 breakfast cups John Bull oats, ½ breakfast cup sugar, 1 scant cup plain flour, ½ cup melted butter, 1 tablespoon golden syrup, 2 tablespoon boiling water, 1 tsp carb soda. Mix butter, golden syrup and soda together, pour boiling water on, then add dry ingredients. Put on oven sheet or scone tray with teaspoon. Slow oven till browned.
The second recipe - and the one I make - comes from the 8th edition of 'The Schauer Cookery book' written by Amy Schauer in 1939. This 8th edition was published after Miss Schauer had retired from a long career of teaching cookery; she used the early years of retirement to rewrite and bring the recipes up to the standards of an ever changing world.
1939 Anzac biscuits recipe:
1 cup of flour, 1 full cup of rolled oats, ¼ lb. of butter, 1 level tsp of carb. soda, 1 dessertspoon of golden syrup, 3 tablespoons of boiling water, 1 cup of sugar, 1 cup of cocoanut.
Put rolled oats, sifted flour and cocoanut into a basin. Add sugar and melted butter. Dissolve syrup in hot water and stir in the soda over the bowl until it foams well. Mix through dry ingredients. Put ½ teaspoon quantities on well greased tins, leaving space between each, as they spread. Bake in a very slow oven as they burn easily.
A few tips on these recipes:
- In this time period a 'cup' in Australia and New Zealand was the equivalent of 227 mL.
- An Australian Tablespoon is the equivalent of 20 mL or 4 teaspoons; not the 15 mL or 3 teaspoons of New Zealand / Canada / USA
- I used a dessertspoon that was 10 mL or 2 teaspoons
- I cooked them in an oven heated to 300ºF for 8-12 minutes.
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