I am a mother of two sons, one daughter-in-law, four grandchildren, one great grandchild, one grandson-in-law, and his sister, whom I have claimed as my adopted granddaughter! I have 3 small dogs, whom I love dearly. In fact, I am a HUGE animal lover!! I have been a hairdresser for 38+ years. Cooking has always been a passion of mine. I was taught to cook at a very young age by my Mother. My real passion is baking. I have made numerous wedding cakes, not to mention all types of sweet goodies!! I decided to join RU-vid after much encouragement from my family. I appreciate everyone's support as I travel through this exciting journey of my life!!!
If you would like to contact me by mail please send to the following address. Joyce M Dubberly P.O. Box 854 Nahunta, Ga. 31553
Thank you Beebah! I am in the process of making the jelly., The instructions are great., Hopefully they turn out as good as yours!! I was wondering what size jars do you have in the video?
I used pint jars mostly. Since I got remarried I started using quarts because Clayton and I eat a lot of it and were going through the pints so fast!! Thanks for watching and please let me know how it turns out for you!🥰
Thank you for replying., I’m almost done with the boiling after using the potato masher., I’ll let it cool before squeezing., I have 24 eight oz jars. My batch is also 12 lbs., so, whatever is left back after the 11 cups of juice, I’ll try to put in another container and freeze it., this is my first time making it., Hopefully it turns out okay.,
Also., do you have to boil the jars to sterilize them? I saw you only boiled the lids., I was just going to rinse the jars and rings with warm water and dish liquid., Not sure if I’m supposed to boil the jars., Thanks for the help!
@@randysookoo444 the jars just need to be clean. It is not necessary to sterilize them. The only reason I put the lids in boiling water was to soften the rubber ring so that it will seal without any problem. After you pour your jelly in the jars and tighten the lids down really tight, take a towel and cover your jars. It will hold the heat and help them to seal well.😊
The problem is if you are canning very much meat in your soup, you run a risk of botulism if it is not cooked under pressure. I have a large amount of tomato in my vegetable soup, which is very acidic. That helps to eliminate some of the riskwhen canning with meat. I don’t use a lot of meat in my soup because of the risk of botulism. If ever I am in the least bit of doubt, I use a pressure canner. Thank you for watching and for commenting! Have a great day!🥰
Wow, I'm going to try making this. Thank you. I will have to leave out the Chilli Powder as it might be just too hot for what we are use to having. Do you think it will be just as nice without the Chilli Powder? I guess you have a certain one that you like over there. We live in New Zealand.
I think it will be fine without the chilli powder. It is a really tasty way to cook chicken and really very easy!! Thanks for watching and welcome to my channel in Ga. USA!!!! I hope you have a blessed day!🥰🙏
It is really scrumptious and would be also with Parmesan and garlic. Each time I make a new recipe, I always follow the way it is made. Then the next time I make it, I will add my own twist to it if i choose too! Thanks for watching!!🥰
Thanks for your videos . I've never done anything like this before and we have a very fruitfull palm by our pool. I'm going to give it a try! I hope you are doing well!
@@leroyclark5832 Thank you so much for watching!! The palm dates make the most delicious jelly. My husband absolutely loves it!! Another viewer commented the other day that she put a mesh laundry bag over her pod and as the dates ripened they fell in the bag eliminating the debris that gets picked up along with the dates!! I think that is a brilliant idea which I too will be doing from now on!!🥰 I am doing very well now!! Thanks for inquiring!😊
I collect my dates by taking a mesh laundry bag and sliding it over the sleeve of dates and they will fall in the bag so no dirt and because it's mesh it still gets all the sun and air it needs to ripen and drop into the bag.
@@colleenholderby521 that is the greatest idea I have heard yet! Thank you so much for that tip. Clayton, my husband, said to tell you that he is doing cartwheels! L O L. We will definitely try that. It certainly beats the backbreaking job of picking them up not to mention all the trash that you pick up with them, thanks for watching and thank you so much for that useful tip!!🥰
I have never relied on pectin to set my jams. Once the sugar is dissolved into the fruit add a generous amount of lemon juice. Bring the liquid to a rolling boil and lave it like tgat for 15 minutes. Test the jam by putting a spoonful on a saucer which was in the freezer and cold. If a skin forms on it and when you finish it does bounce back it’s read to jar. I also use sterile jars and lids and never use a water bath. The jam will keep for a year once opened and refrigerated. I’ve made jam for 50 years for family and friends.
@@tangowoman3631 That is amazing and really good to know. What ratio of sugar do you use to the ratio of fruit. By letting it cook for 15 min. The fruit and sugar must start to become like a syrup making it thick. I really appreciate your comment!! Thanks for watching and I hope you have a great day!!🥰
For those of you thats screaming botulism watching this video, you can water bath meats. Its been done for decades and decades by the Amish communities around the world
It is a really delicious dessert and so easy to make! They had a great time playing. The audio with my camera wasn’t good, but I just wanted to show a little clip. Hope you all are staying cool. Take care!🥰
Bob eats blueberries everyday when he's home, but he would be dead from his diabetes if I fixed him all those delicious desserts. It's truly frustrating that everybody can't enjoy all the wonderful cakes, candies, pies, etc. Penny likes to make the simple recipe cherry cheese cake. Graham crust, cream cheese and sugar, and top with cherry pie filling. It's very good but rich. I prefer all the different fruit cobblers.😊❤19:38
I know what you mean, Rose. This blueberry Yum Yum is done the same way as the cherry cheesecake my youngest granddaughter loves the cherry cheesecake, but it is very rich. I love cobblers too, but then there’s not much that I don’t like if it’s sweet!😉🥰
I trust everybody is enjoying this heat & humidity!!...said sarcastically! Blueberries are my all-time favorite fruit!! No joke, I eat 2 pints or more a week. If it's got blueberries in it, I'll eat it!! lol Nice blue grass jam session!
@@johnnymayo8534 Johnny, I love blueberries too. We have 4 large bushes and have picked about 6 gallons or better of berries this season. They are so delicious. I make all sorts of things with them. The heat has been atrocious! Thank the Lord we can afford the electric bill. I couldn’t imagine not having air!!! Take care and hope to talk with you again soon.
This looks great. Now, I am in a dilemma should I make the Banana Pudding or The Blue Berry Yum Yum for our 3rd Sunday Dinner at Church? Both recipes look so delicious. Hope you are beating the heat. I’m not looking forward to next month Electric bill….talk to you soon❤
@@autoharpangie3303 it would be hard to say Angie. They are both easy to make and are so delicious. The blueberry Yum Yum holds up longer than the banana pudding, in case you have any leftover. Clayton absolutely loves the blueberry. Yum Yum. But then he also loves banana pudding!🤣 it has been extremely hot down here. I can’t do anything outside without getting just wiped out. Our electric bill was high this month, and will be again next month. I am just thankful we have the money to pay for it so that we can have air, our church always holds a dinner on the fifth Sundays. Does your church have dinner every month on the third Sunday? You take care and stay cool! Talk to you soon ❤️
@@beebahscountrykitchen8683 yes we are thankful also we can afford the electric bills. My church has singing and once a month 3rd Sunday meals. The ladies have a 3rd Tuesday supper and the men Thursday. We have a cookout or breakfast time to time. I’m getting the feeling we all love to eat. Lol
Playing guitars and banjos reminds me of when I was growing up. My Daddy and Uncles used to sit around playing guitars and sometimes my Mom would play the piano with them. Good memories. Your blueberry dessert looks good. I wish I could have a slice. 😅😋
My Momma made banana pudding from scratch with meringue too. 😋Good idea going around the pot with a spoon. I have had flour stick and didn't know it till afterwards. I have vanilla wafers left over. Now I want banana pudding. 😆
You should definitely make you one, Debbie! No point in vanilla wafers going to waste!! It is one of my favorite desserts. I hope you have a great day!🥰
This really looks delicious. I am sure it is over the top, compared to the basic run of the mill banana pudding. Your pudding looks like a rich decadent custard. I hope you enjoy yourself at the function. I am sure all of the folks will love your dish.
@@cindycollins2510 I absolutely LOVE this pudding!!! It is definitely one of my favorite desserts! The get together was fun and yes the dish was enjoyed by lots of folks!🥰
Does anyone else dislike the texture change after cooking bananas? It's like they get a bit hard in the middle. Maybe I'm just crazy, but I prefer cold, uncooked nanner puddings. I bake meringues and place them on top of wine glasses filled with pudding/bananas/cookies. Love you Beebah, no disrespect intended. I'm still making your divinity on a regular basis, and it has won me many new friends!!!
@@SuperTinyTurtle I certainly do mot think you are being disrespectful! I cannot stand it when the bananas have a crunchy texture. By letting the pudding totally cool, it eliminates that from happening. I am sooooo happy that you have the divinity mastered! It is so easy to make once you learn how to cook the syrup! Thank you for watching and a huge thank you for chatting with me!!!🥰
Excellent tutorial Beebah! I’ve eaten this b4. My Alabama neighbor used to make this, I never have. I make banana cream pies, but I think you have convinced me to try. I’ve seen it as well on the vanilla wafer box 😊
@@sarahmiller6839 Hi Sarah! Thanks for watching and commenting! It’s always exciting to hear from my viewers. Take care and this is the link for my candied figs. I hope you will give them a try as well. They are really delicious!! 🥰. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rB1HoSh7e90.htmlsi=mFYz5_T4sUH9AhZv
I love crescent rings. You can.make all kinds. Pizza ring, taco ring, chicken enchilada ring, ham and cheese, and the ring doesnt have to close all the way. You can spread out the center hole a bit. And you can use ground beef or slice up some steak.into small bites. Or chop up that deli mean and cheese. Its really delish!
@@kristinaaids2269 That sounds great!! I know the one I made was so good!! My husband absolutely loved it!! I’ll have to give some of your suggestions a try!! Thanks for watching and happy 4th of July!!🥰
Absolutely not Connie! I live in South Georgia about 45 miles from the coast! It is very hot and humid here as well!! As long as you cook your syrup to 270* it should work fine. Hope you will try it and let me know how it does for you! Thanks for watching!🥰
Just finished watching this! Yummy!!!!You out did yourself Beebah!! That looks absolutely delicious, decadent!!! I am a lemon 🍋 lover big time, and I have made a handful of lemon desserts on my channel. This has already gone on to my bucket list to make!! You did an awesome job, great taste testers 😀Thank you so much for sharing this copycat with your own added touch ❤
Thank you for watching Viola! It is a really delicious cheesecake. Please let me know what you think about it when you try it. Lemon is also one of my big favorites. Have a great 4th!!!🎆🎇
I will looked up Elly's Etsy shop and can't find it. Do you have the link to it? I'm not the best at making rings and end up just rolling the dough and putting it in a ring.😆 Yours turned out nice and looks good. I love Philly Cheesesteak.
Hi Debbie! The Philly cheese steak crescent ring was a little bit of a challenge when I was laying the dough out, but once I got properly spaced it was so easy. It will be a breeze next time. Clayton loved it. He said it was one of the best things I have made so far!! Ellie’s link is www.etsy.com/shop/AFairyEnthusiast Thanks for watching and hope you’re doing well !!🥰
I have got to do these. My ex, Penny loves Philly cheese steak sandwiches and Bob and myself like them as well. Thanks Angie for sharing your recipe with beebah!😊
I’m glad you both enjoyed it… I think roast beef makes some of the best cheese steaks. I’m a cheese steak fried onions, and black pepper girl. My husband is Cheese Steak fried onions, and mushrooms. I think everyone has their faves. I’ll email you soon❤
I vaguely remember my mom making something very similar....but that was literally decades ago!!! Had to pause your video and go to Ms Ellie's Esty shop to purchase a print....yes...she is very talented!!! I can't paint a flat wall one color!! 😂
Awww....thank you Johnny for checking out Ellie's shop!! I am so proud of her and yes...she is amazingly talented!!!! The cheese steak ring is absolutely delicious!!!!
Oh yes this is so good! I have made it many times. I use seasoned ground beef and onions, peppers and the provolone. Hubby loves it as well. Just like I have made several times your upside-down pizza. A favorite of ours as well. Glad to see you as always. Take care.
I have never heard that or done that and I have been canning mine this way all my life. My Mother also canned hers this way and never did that. Thanks for watching!🥰
This was definitely different than other styles I've learned to make. I know fermenting recipes don't use vinegar just a salt solution and just leave out like i think you did, no refrigeration, least i didn't catch you saying to do that, but refrigerator pickles do use vinegar, but you keep them in the fridge for up to several months. Or vinegar recipes have you heat and process water bath so lids seal. But this didn't do that either. So admittedly I'm a little confused how to tell if the pickles ever go bad with no refrigeration, no tight seal and not sure if fermentation continues or maybe the vinegar is what doesn't allow fermentation???
I have never processed any pickles in a water bath, which would cook them. I have never had any pickles to go bad. I have had them in my pantry for up to two or three years. The only problem being they start to get soft after a long period of time. This particular recipe, I made last year and probably had about a dozen quart jars out of that recipe. They lasted for a year before we had finished eating all of them and none of them had gone bad nor had any of them turned soft. I hope this will help to answer your question.thanks for watching!
