I just started baking I made the pretzels today they came out great.. thanks .. I’m still understanding the yeast thing i thought you have to wait for the yeast to proof first before adding it ? I have dry active yeast so I don’t have to wait for it to proof?
If adding your yeast to dry ingredients and you know your yeast is fresh I've found no need to proof...only if your not sure of yeasts freshness would I ever proof. I have a full bread making course that's coming out in June that shows both methods.
Wow thank you for making these I can't wait to have an occasion to try them. We are a very small household so I will have to wait until an occasion, in the meantime the anticipation with be most enjoyable as it is my favorite emotion. Thank you so much, these look amazing.
I stumbled across your channel, and can't wait to try this super easy pie! I know my grandchildren will be ready to help fix this pie for their pawpaw.....looking forward to your next video. Thanks for the tip about 2 packs of kool-aide packets for flavor.
Thank you for your input, all ingredients and process are listed in the video...there will be a pdf copy of this recipe published on my website shortly as well.
Hi again 👋 I will be baking these in the morning for afternoon tea with a friend can't wait. Also may I kindly request you do Fahrenheit and Celsius in your recommendations as most of us are lazy and don't want to look it up🤣. I would also love to see your take on a chocolate fudge brownie one time. xx Thank you Joyfully I always enjoy your homestyle heartwarming cooking.
Why do you charge $1.99 for a printable recipe? I can understand selling a hard copy cookbook, but a website where every recipe has to be purchased is something I’ve never seen before.
Not every recipe on my website is a recipe that has to be purchased, currently just a few have printable PDF copies...there are many others that are free on my website and many more to come.
Hi from AUS. I couldn't see the link for the recipe also do I have to ad the sugar to this? Can't wait to try this one. I made the Cookies with the peanut butter filling they where Devine, thank you.
You don't have to use sugar per say but cornbread to be very moist will require a bit of a sweetener, can be honey, or even monkfruit. Link for the recipe being added today! Thank you for your support!
This is such a simple and fun recipe and I love that I could use for any special occasion, I can't wait for halloween so I can make some spooky fudge. Thank you.
Oh that's just lovely. I am a sucker for over the top things like this. :D Just as a riff, a tiny amount of minced onion in the bottom might be good, and i think a bit hotter could be good. Those are not criticisms, i just like to cook :D Wonderful video, and keep being amazing :D
Had an idea, don't know if it will work, but wanted to write it down here so I don't forget when I come back to actually try making this recipe. I like the idea of preparing and freezing stuff in batches for different meals. For this recipe I'm thinking instead of tooth picks, thin metal BBQ skewers, through the sausage cup bases. Essentially, lining up 4-6 cups on each skewer (depending on length) with a 1/2 inch (finger width) gap between each one. Fill the cups, top with BBQ sauce, put all the prepared skewers on a baking sheet and freeze. After their frozen pull them (hence the finger-width spacing) off the metal skewers, bag them up. and toss them back in the freezer until you are ready to cook them. I think this is one of those "wish you could have them more often, but kind of a hassle to make" type of recipes. The kind of recipe that you can make once in a big batch and eat several times before having to make them again. There are only 2 possible issues I can think of, one major and 1 minor: Minor Issue: The bacon cups fall apart when cooking because they wont have toothpicks in them to hold them together. Possible solution is to put a toothpick through the hole in the frozen cups before cooking. Major Issue: Cooking from frozen leaving the center still cold or frozen based on the original 25-30 minute cooking time. Possible solution is to thaw first, after putting in toothpicks (see above) or with adequate spacing, adding 5+ minutes to the cook time and aiming more for that 30 minute mark.
And possibly and issue with the cream cheese after freezing...tends to be crumbly...these are made literally as a special treat at our house...since they are quite rich.
@@JoyfullyatHome-jm6yq Hmmm? 🤔Didn't think about the cream cheese aspect, but since its mixed with the sharp cheese you think that would counteract the crumbling effect? You think maybe substituting Velveeta in place of the cream cheese as the base would retain the creaminess of the filling after being frozen? Haven't had any experience with freezing and cooking either one yet.
@@PGIFilms you could always give it a try...not sure how a Velveeta type cheese would work as it does get more liquid with heat...but if you try it ...update us on how it worked...appreciate your input!
Hi hope you're having a lovely week, here is my 2cents for what its worth. You have a great voice to listen to so that half the battle but it would be nice to see your face from time to time this will help people be more engaged, It would be nice to see your face while you describe what your about to make instead of the long intro screen. Speed up each individual step after you have shown one or two cycles, add the recipe down below or on the screen and most importantly if you want your subs to sky rocket you must eat what you make and film your description and reaction to the food. If you make something like tomato sauce you could showcase it in a follow up video by making a recipe with it, thus encouraging people to keep coming back. You most defiantly have what it takes to be a RU-vid star so never give up and just keep tweaking your style also don't be afraid to take ideas from other popular, similar channels. Wishing you all the best and many blessings.
Awesome!!! I was blessed with beautiful vine ripened tomatoes from the food pantry. I was able to can tomatoes for the first time. They turned out great.
