Then zip along to the next video! Or skip to the 3 minute mark where the cooking starts. This isn't rocket science. I'm assuming your phone skills are better than your punctuation skills.

Clearly you're not alone!

I know, so frustrating. This was filmed in the early days of the HFK channel; I'm hoping my own projection and use of the mic are better now.

...to go directly to the cooking and skip the chatter. 👍

Thanks. And true...is there anything better than fudge!!!

Right? I tell you, it will change your life!!

You're most welcome. Thank you back for watching and commenting.

😁Thank you!!!

Thank you!!

Thank you!!

Hi Bundle

Thank you! I like your channel and the way you curate other chefs and recipes and channels. Interesting and very useful range!

You might have noticed that a great thing about RU-vid is being able to skip ahead to see the bits you are looking for. In this case, scrolling ahead to about the 3:50 mark will bring you to where the cooking action starts. Or you can skip the video entirely and just use the recipe (link below). You are clearly an experienced cook, so won't need to watch the technique anyway.

So restful, isn't it?

What an extremely nice thing to say. Thank you!

Right? Whew!

But that makes me nervous! Did you bake them at 250 for an hour per the directions, or walk away and forget them for a little longer. If you followed the directions but still burned them, I need to recheck them and maybe reduce the time. They really should be golden brown like the photo (I made those, too, but was more attentive!! 😬).

Oh no! Well first, I apologize for the frustration. I can send the recipe to you directly. But first may I ask you, so my tech team can duplicate the problem, were you able to bring up the full "description" when you clicked beneath the video? Then did it open up further when you clicked on "more"? Then did the recipe not appear when you clicked on "find recipe here"? Each of those worked for me when I double checked, but if any one of those steps did not work for you, we need to fix it on our end. In the meantime, I can either paste the recipe into these comments for you, or you can email me and I can paste into reply email. My email is harrietsfloridakitchen@gmail.com.

Lol! Ok. I'll give chicken enchiladas a go. If they turn out to be a mess, I'll send you the outtakes privately!

Would love to hear more about that quinoa fruit salad. Sounds fabulous. I did start making this out of desperation because Major Gray's seems to only be sold now as a seasonal item. Geez. As it happens, making mango chutney really is seasonal, especially when you have a bumper crop of mangos falling off the trees. Do report on the salad and chutney used in it.

Joanne, just as my own tech check, did you click on the "more" below the video, and then the "more" at the end of the description that scrolls open? The link to the recipe should be under that. Here it is (and if you can't open it, please send me another comment and I'll email it to you). bit.ly/3hRHqZ2 The cooking time is 30 minutes for chicken breasts. If you make it with thighs (my preference), you'll need to cook it for 5-10 min longer. I didn't take that into account and nearly killed a guinea pig dinner guest with too-rare chicken. 😱

Thank you!

Ha! My video should DEFINITELY have been soothing for you! I couldn't believe recooking it worked, but it did. It's just seriously bad form!!! I keep looking at that lady's gravestone with her simple fudge recipe on it, which is the same as this one. This should work!!!!

No, just lovely non-creamy fudge. Got it past the crystalizing phase. Took a while though... 😱

:-)They are!!!

Thank you! And you're close enough to Tampa that I'll bet you even have guava paste in your Publix!

Still laughing since I read your comment yesterday! Thinking you might have hit on a brilliant variation...guava balls rolled in cornflakes? 🤣

@@harrietsfloridakitchen Harriet, That actually doesn't sound bad, lol. Maybe you should give it a try!

Mo, you can do this!!! Now that I've figured out how speedy and easy they are to make, the grocery store versions (tried yesterday) are just not the same!

Hi Jennie! They are. And easy for anyone, but especially an experienced cook like you. Happy New Year!

Sigh. I know, I know.

Thank you! Despite my dumb screw-ups, this recipe is delicious and usually fairly fool-proof. Btw I have since bought a candy thermometer. Merry Christmas to you, too!

@@harrietsfloridakitchen I tried and it worked. I could not believe myself I made it. I thought that might have been a good luck or a coincidence. I tried again it worked the 2nd time. Thanks. Happy New Year from Asia. :)

Thank you for letting me know. You clearly followed my directions better than I did! And had the delicious fun of then eating your experiment. Heaven!

Just follow the instructions to the letter on the box!!👍👍🤗

Perfect! Mine turn out just the way yours did everytime, EXCEPT the day I videoed them, of course! I left them a few minutes too long!!! D.U.M.B Thank you for your good report!

Thank you! This recipe makes a ton, and freezes beautifully. Perfect comfort food, isn't it?

Sigh. You are so right. The recipe is foolproof; I just had an emergency interruption and slid back into the kitchen a little too late. Didn't have replacement pecans, and wanted to get the episode out. They still tasted amazing, but looked overdone...which they were! Not burnt, but not the usual golden perfection. Don't follow my example!

Ya think?

"Very unorganized" that's the funny part Mr. No it all!

Thank you for that report! My group thinks it's delicious, too!

Thanks to Delia! Her recipes never let me down. Of course, I'm not sure she realizes how great her dishes could be for disaster cooking!

Natalie, thank you! Lol! I feel like I should whip up a batch of brownies for you!

Thank you! It is. It's one of my sister-in-law's most famous recipes, and she's a superb baker and cook!

Thank you...it really is. No matter how much I make it (alot), it is a taste treat every time.

No, you put them into the freezer raw once you've rolled them in the Phyllo. Just thaw before baking. Note the info at the end about grouping them. They stick together and the Phyllo falls apart if you try to break out 4 or 6 from the dozen. Even wax paper between them wasn't brilliant when I tried to pull them apart whilst frozen hard. So put them into little manageable 2s or 4s if you want to have smaller dinners as an option. One last tip...be SURE the chicken is bone dry after washing and before wrapping in the Phyllo. I was horrified to find that they got a little soggy otherwise. Not nice!!

I didn't see Clarita's saffron info. But the technique on the pan lid on the back of the stove came from one of her best friends, whose daughter is one of mine. I just do everything she tells me!

You are so right. Plus, once you've done the Clarita made-from-scratch version, the Vigo tastes a little too hard and commercial to me.

Hi Jennie! You are such a good cook, this will be a whiz for you! And it IS a good cookbook!

What a lovely comment...both the baking ideas and the compliment about being like your momma. I think I might be a pretty good grandmother myself...how could I not be, since I enjoy it so much?! That use of the crusts sounds fabulous. It must add a nice chewy texture, which I would love. Definitely trying that and will also add that suggestion to the bottom of the recipe. Thanks!

Thanks back. The main tip is probably to make my son turn out more episodes!! They're done, just need final editing. Sigh. Children!

@@harrietsfloridakitchen I can help you to grow your channel

Oh Donna...😂. Every one of these tricks is from her. Either hunkering down during a hurricane or on the boat. They watched with huge amusement as their snf piled in hundreds of gallons of water for all the inhabitants during their last hurricane. Loved not having to do it themselves this time!

OMG you do need disaster prep. But tornados are harder because so last minute! But power out is power out, so you can use lots of this info. Aren't the Crystal Lite containers brilliant? I couldn't stand to throw away such slender, easy-to-store containers. Great for pepper corns, herbs de Province, all those spices you find in markets w/o jars, just packages!

That is a very good idea. I wonder if you might get the same effect by just making sure you keep some of the mango slices whole, and maybe add them halfway through the cooking time. Think I'll try.