Please feel free to like & subscribe. Thankyou so much. Using family recipes along with old cook book finds to create some favorites and experiment with new ones.
I'm a retired chef and I'm wondering how in 4 decades I have not heard of this recipe!!?? We poor Europeans. My American wife loves it. I add fresh corn kernels, don't shoot me. Thanx for taking the time to post this deliziosity.
I do the "Overnight" soak. But I've never "simmered" on the stove top. Oh, if I'm in rush I've brought the whole pot to a mild boil just before putting it in the pre-heated oven. But, generally my beans bake in the oven ALL NIGHT LONG 🌙 About 10 or 12 hours. I keep a pot of HOT water on the stove top. Because IF you need to "add water" you NEVER add cold water. Only HOT ! Bake up either biscuits or Corn bread to go with those beans too!
Exactly what I was looking for almost exactly like American test kitchens but wanted sweeter and yours adds a bit more brown sugar and that did the trick just the sweetness I was looking for worked out beautifully ty
This video was short and to the point. Thank you for that. Thank you for this recipe. I think this is the same recipe my mom mom and mom used to make. My mom used a lemon instead of an orange and would zest the lemon in the pie. I am making this for Christmas. Merry Christmas
I have one of these but I got it from my great grandfather and wanted to do a bald replacement and didn't know where to go. Would you be able to point me in the right direction?
Maybe this is the one, shoot them an email first though. www.leevalley.com/en-ca/shop/kitchen/kitchen-tools/100330-replacement-blades-for-apple-peeler?item=EV121&CAN-EN%7CPLA%7CPMax%7CKitchen%7CHighPriceTier&gad_source=1&gclid=Cj0KCQiAhc-sBhCEARIsAOVwHuTnGo6ghVsULhYzmC1z4xf_1ggLxZ8-5pEGO2blDC0GyZ7P56fggzcaAnXqEALw_wcB
I just made cornbread from your recipe to go with New Year's Day Black Eye Pea Soup and it was soooooooo good especially since I let it set on the burner a little like you said. Gonna continue to use yours since there is no sugar or flour. The buttermilk holds everything together.
1) white cornmeal. 2) no eggs. 3) lard. 4) heat it in the oven with the lard/and not so dang much. 5) mix with a fork. That mixer mushes it. 6) buttermilk is optional. Clabbered milk is where it’s at. Source: Clay County Kentucky. Beans and cornbread are breakfast. Cornbread and milk are the best midnight snack. And the perfect iron skillet is usually nearly 100 years old.
I'm a new subscriber. Made these beans and was great. I'm gonna watch all your videos. I enjoy finding new recipes and canning ideas. Thanks for the video!!!
Love mincemeat pies and fruitcake, so this just seems to follow in lockstep. I have the strongest "hankerin' to add a bit of bourbon to it...your thoughts?
My mother, also, made raisin pie. I could never decide how I felt about it! I kept thinking of the dried raisins, not understanding the process! I think all of those dried fruits must have been a lot cheaper, back in the day. We had a box of Macintosh apples in the winter, maybe some oranges at Christmas, but there were fruit cakes and raisin pies, date squares, stewed apricots to make them soft, and lots of preserved summer fruits. Didn’t have the year-round supply, such as we had now, of fresh fruits, hence the dried ones and the recipes making the best and tastiest uses of them. Would I go back? I don’t know, but it’s very nice to walk down memory lane with these videos. Thank you for your efforts!
Thanks so much for the nice comment, this pie was my first try at a raisin and it was excellent. Especially good with vanilla ice cream on the side. The joy of baking older recipes, brings back many memories for me before the times of processed quickie meals from the store.
I like to dust the bottom and sides of the pan with corn meal after preheating it then pour in the batter for a crisper top. I flip the bread out out the pan by placing a plate on top then flip the pan over. I grease the pan with bacon drippings. Slice and add butter.
