Our chef today knows a thing or two about changing your habits for the better. Phillip Dell is not only an award winning chef and a competitor on "Chopped". He is also a competitive bodybuilder and power lifter after losing 92 pounds!
Don't miss The Better Show weekdays on TV. Go to http://www.Bettertv.com to check your local listings.
You'll Need: 1/2 cup butter or margarine 1/4 cup brown sugar, firmly packed 1/4 cup granulated sugar 1 cup flour 4 cups peeled, cored and sliced zucchini 1/2 cup lemon juice 1/2 teaspoon nutmeg 1 teaspoon cinnamon 3/4 cup granulated sugar Procedures : Cut butter into brown sugar, the 1/4 cup granulated sugar and flour until the mixture resembles coarse crumbs; set aside.
Cook zucchini and lemon juice for 20 minutes over medium heat. Drain, then add nutmeg, cinnamon and the 3/4 cup granulated sugar. Pour batter into a greased 9 x 13-inch pan and bake at 350 degrees F for 30 minutes. Remove from the oven and sprinkle the crumb mixture over the top. Return to oven and bake for another 10 to 15 minutes, or until brown. It will crisp as it cools
In this video April makes a recipe for a delicious Strawberry Almond Crisp! It is made with fresh strawberries and a yummy crunchy topping. This is sure to be your new summertime go to dessert, and it's so easy!
Ingredients: • 4 Cups Strawberries, sliced • 2 Tbls All Purpose Flour • 2 Tbls Lemon Juice • ¼ Cup White Sugar • 1 tsp Vanilla • ½ Cup Oats • ½ Cup White Whole Wheat or All Purpose Flour • ½ Cup Brown Sugar • ½ tsp Salt • 6 Tbls Butter, room temperature • ¼ Cup Sliced Almonds
Directions: 1. Preheat oven to 325 degrees 2. In a medium bowl, combine strawberries, 2 tbls flour, lemon juice, white sugar, and vanilla. 3. Place strawberry mixture in an 8x8 inch-baking dish. 4. Stir together oats, ½ cup flour, brown sugar, and salt. 5. Next mix in soft butter with fingers until crumbled mixture is formed, then add in almonds. 6. Sprinkle the crumbled mixture on top of the strawberries evenly, then bake for 45 minutes, serve warm with vanilla ice cream.
Комментарии:
Neil Devine пишет: Great idea using strawberrys in a crisp. Love that topping. Thanks April. Neil
April Mckinney Recipes пишет: Thank you!
Andrea Rodríguez пишет: thanks for this great récipe!
April Mckinney Recipes пишет: Thanks, the topping is my favorite part!
Neil Devine пишет: Great idea using strawberrys in a crisp. Love that topping. Thanks April. Neil
April Mckinney Recipes пишет: Thank you!
Andrea Rodríguez пишет: thanks for this great récipe!
April Mckinney Recipes пишет: Thanks, the topping is my favorite part! You'll Need: 1 cup uncooked oatmeal 1 cup all-purpose flour 1 cup brown sugar 1/4 cup chopped walnuts 1/2 cup butter or margarine 3 cups sliced fresh or frozen strawberries 1/2 cup granulated sugar Procedures : Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.
In another bowl, mix strawberries and sugar together. Grease an 8-inch square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.
Bake at 350 degrees F for 45 minutes.
Serve warm or cold with ice cream, whipped cream or topping
You'll Need: 1/2 teaspoon butter 3/4 cup all-purpose flour 4 tablespoons granulated sugar 4 eggs 1 1/4 cups milk (2 percent or fat-free) 1/4 cup cr�me de cassis (substitute Chambord or raspberry pur�e) 2 tablespoons plain yogurt or sour cream 4 tablespoons honey 4 cups sliced ripe strawberries Confectioners' sugar Sprigs of mint for garnish Scoops of your favorite ice cream Procedures : Preheat the oven to 375 degrees F. Butter a 10-inch cake, quiche or tart pan that is at least 2 inches deep and does NOT have a removable bottom. Set aside.
In a mixing bowl, combine the flour and sugar. In a separate bowl, mix together the eggs, milk, cr�me de cassis, yogurt and honey until smooth. Slowly incorporate the egg mixture into the flour and sugar mixture, stirring until smooth but not overworked.
Add one-third of the batter to the tart pan and place on the lower rack of the oven. Cook until it starts to firm, about 10 minutes. Remove from the oven and flatten, if necessary, to make room for the remaining mixture. In a separate large bowl, combine the strawberries and the remaining batter. Pour into the tart pan over the existing batter and finish baking until solid and golden, about 40 minutes. Remove from the oven and cool on a wire rack.
Cut into pie-shaped wedges and place in the center of serving plates. Sprinkle the plate and clafouti with confectioners' sugar. Garnish with a sprig of mint and serve with your favorite ice cream.
Topping 4 tablespoons (1/2 stick) butter, softened 1/2 cup brown sugar 1/3 cup flour, sifted 1/2 teaspoon cinnamon Dash nutmeg Procedures : In large mixing bowl cream sugar and butter until light and fluffy. Blend in eggs and vanilla then milk. In separate bowl sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased, floured 9-inch square baking pan.
Topping: Cream butter and sugar. Blend in flour and cinnamon. Sprinkle over batter. Dash with nutmeg. Bake in 375 degree F oven for 30 to 35 minutes.
Here's what my Dad has always wanted for Father's Day....a fresh baked fruit pie. Who wouldn't?! This version is quick and easy, but oh so delicious. Make Dad's day with Sara Snow's Plum and Berry Crisp.
You'll Need: Menu idea: Add festive cookie stars that kids will love. Start with sugar cookie mix, cut dough into stars, frost and decorate with colored sugar.
1 package yellow cake mix 1/2 cup butter or margarine, melted 1/2 cup chopped nuts, if desired 1 (21 ounce) can cherry or strawberry pie filling 1 (21 ounce) can blueberry pie filling 1 tablespoon lemon juice Ice cream, if desired Procedures : Preheat oven to 350 degrees F.
Stir together cake mix, butter and nuts in large bowl until crumbly; set aside.
Spoon pie fillings randomly in ungreased rectangular pan, 13 x 9 x 2 inches, without mixing them together. Sprinkle lemon juice over fillings. Sprinkle evenly with cake mix mixture. Bake about 45 minutes or until golden brown.
Crispiest Apple Crisp Ever! Easy Apple Crisp Recipe with Ultra Crispy Topping
Описание:
Learn how to make a Crispy Apple Crisp Recipe! - Visit http://foodwishes.blogspot.com/2012/0... for the ingredients, more recipe information, and over 675 additional original video recipes! I hope you enjoy this Crispiest Apple Crisp recipe!
Комментарии:
stickrpghjk пишет: Why no ol' tappa-tappa ?!?
whodeenee43 пишет: Just made this!!! MAN!!! It was sooooooo good. Gotta try it people.....:)
MincraftPartner пишет: 4:52 Mad spoon skills
wohocho пишет: I tought it was kayeem! (how do you spell it? Im too lazy to google it, so I just write a long comment instead)
paulisious пишет: Oh they have nuts. Hahahahaha
bigboighostful пишет: Grapes have nuts -_^ lol
malsolv пишет: It looks brown -Take off sunglasses- Before i placed it in the oven
TheRealMonique пишет: Hi Chef John! I'm from Portugal so I couldn't find the grape nuts and I didn't wanted to use just the oatmeal so I decided to go for GRANOLA ! I was a little reluctant but surprisingly it came out great :D Also I had never ate granola or any type of recipe similar to this one, but I've got to say that this is my favorite dessert right now!, although caloric but who really cares ? So delicious! Thank you so much :)
Carlos Rosario пишет: I made it, it was delicious, just a comment, it was way too sweet, so I will recommend less sugar.
TheVengo111 пишет: 3:50 Homer J. Simpson. The J. stands for John ;D
OhaiTerri пишет: 3:47 Even his accidents are good!
AiWarning пишет: You are hiarious!!
Min Qi Chung пишет: "Mmm... Accidental apple candy."
glhswccc пишет: When I made this, my apples rendered a LOT of water and the sugar/butter sauce thinned out a lot. It was still good, but I won't add the water next time.
Mariop99 пишет: This is one of the meals id like just to pull out of my screen and eat...
lolzlmaorofllol пишет: just made this with apples and also plums we grew in the garden! thanks chef john!
Anabell. пишет: mmmm. accidental apple topping.. :3
youcandance12345 пишет: i'm not a fan of whip cream either. it offers no flavor or texture to the dessert, and i have no idea why people are so gaga over it.
MrPlease888 пишет: i've been watching your videos for the past few months and my friend and i tried your recipe for the first time. it was AMAZING! thank you for the recipe! :D
wpattison пишет: Right before the apples are done with the pre-cooking part, I think I'm going to hit mine with a dose of calvados to deglaze the pan. :)
SixthEllia пишет: I will make this for my boyfriend! :>
iluvmypet пишет: you forget to show us how crispy it is :( . like what you do to a fried chicken using your fork and making that scrapping crunchy sound
notimeremains пишет: mmmmm accidental apple candy
Laura P пишет: this looks absolutely amazing! Sort of can't wait for fall now! lol!
yevagli пишет: accidental apple candy..
bigboighostful пишет: That was kinda childish but what ever
MswishWash stoning пишет: Accidental apple candy~
Patricia Phua пишет: where can you buy grape nuts? do they have it at cub foods? is it the one in cereal boxes?
Lindsey The Fish пишет: WHY DIDN'T MINE COME OUT LIKE THIS?! The SECOND I put in the apples the ENTIRE pan of caramel sauce hardened. I cooked it for about 5 minutes and it did NOT dissolve. If anything, it became watery with the cinnamon coming out of the sauce and the hard candy just sitting there not doing anything. No nicely coated apples, no caramel. WTF?!
ghidfg пишет: haha wow i was gonna comment on that!
hansalas пишет: Can you use Corn flakes instead of grape nuts ?
Dont think I can grapenuts here ???
Lindsey The Fish пишет: @twistedllama it was on low heat. and it STILL did it.
Maryam Sh пишет: Homer voice!
SashaReallyLovesYou пишет: Why do I always watch these videos at like 1 am?
DailyCandy Video пишет: "Accidental apple candy" hahaha. Chef John, you are funny!
Marsha Bennett пишет: OMG I made this yesterday and was in HEAVEN!!!!!! SOOOOO GOOOOD! My kids loved it and I will be making this again for the holidays, but for now, happy happy joy joy!!! mmmhmmm!
Golden Grow пишет: thank you sirr
cody cirella пишет: sounds like a male version of jenna marbles!
throwingthingsatu пишет: I bet you didn't know grapes have nuts!! oh they have nuts ;D haha
ctrlFmylife пишет: no cinnamon?
Razorbackfan1982 пишет: Amazing as always
dgavlo пишет: Damn you chef! DAMN YOUUUUUUUUUUUUU!
BeardedDanishViking пишет: Chef John would beat her to death with the freakishly small wooden spoon.
cookiehmonster пишет: Why am I watching this 1.30 am! Sigh, I love you Chef John..
Bahbah Boohi пишет: Good, good...
AwesomenessVidStudio пишет: I thought the title said, "creepiest apple crisp ever." WTF
quaidbrown пишет: GrapeNuts are made of flour.
Joe Jones пишет: this is gunna set my six pack back for summer ... must stop watchin foodwishes now
Amirichi пишет: reminds me of Homer Simpson
berner пишет: This recipe's sweeter than my grandmother :o
kevseb66 пишет: "Accidental apple candy" Chef John, you crack me up.
wellwisher пишет: Love your commentary
Crystal Nguyen пишет: I just made it! It tastes like a carnival-caramel apple crisp!
8kcht3 пишет: Call me crazy but I like my Apple Crisp cold :)
Chun Him Cheung пишет: chef john, can u also make the greatest apple crumble? i love apple a lot
tiny2819 пишет: Note to self and others: do NOT use a plastic spoon for this... i'm a moron
Celine Leon пишет: Chef Johns videos are the best!
xBabyflowerx пишет: Looks scrumptious!
CherryBombs1000 пишет: and Bobby Flay was born (ノ^‿^)ノ
LoGiCaLFeAr2000 пишет: Where's the Cayenne Pepper??
Bahbah Boohi пишет: Obviously, you do care. Otherwise you wouldn't have gotten so offended...
2dasimmons пишет: Yes. It's Post Grape-Nuts Cereal...in the box. I get it from Safeway stores in USA or you can buy it at Amazon.com.
sherri visele пишет: I LOVE how you speak- ove the enthusiasm!(sp)
Sweet Material пишет: looks delish
Jack395re пишет: I know ><' I almost dived into comments to correct him, before I remembered John is a master troll.
gold zim пишет: this was a great idea
YouInTheDark16 пишет: Mmmm accidental apple candy ....
hexatentacle пишет: @Rebechon And tuna!
351cleavland пишет: For a truly crispy top try using a generous sprinkling of gravel. Not only is it crunchy but it is loaded with minerals!
skinyadam пишет: omg... im sooo hungry 0_o
Jesus Zeus пишет: WERE IS HE FROM
Jacqueline Teo пишет: i wish there was a giveaway of chef john's food!
mishavu пишет: I would have liked to hear the grape nut crunch when you took your first bite!
behindthsea пишет: "mmm accidental apple candy" you sounded like homer simpson when you said that :D
adover12 пишет: I was glad to see that you didn't add any Cheyenne pepper....lol Looks great!
Avifors пишет: 4:50 Mad spoon skills from Chef John.
phimac10 пишет: I forgot flower in the semi dry mix. Is that OK?
ATB пишет: "its more fun if you sprinkle on a little bit at a time, i can't explain why." your passion for food is amazing,.
TheMiaowlicious пишет: FROM THE SUPERMARKET!
Linda Gonzalez-Johns пишет: I have lots of almonds and walnuts. Can I use that instead of grape nuts?
emILY528xo пишет: mmmm accidental apple candy
goo6 пишет: Oh god me too.
Soielily пишет: Mmmm accidental apple candyy.
threelittlewonders пишет: I'm totally making this tomorrow. Yum!
Rebel wo Cause пишет: This looks amazing ! I will definately be making it.
stickrpghjk пишет: Why no ol' tappa-tappa ?!?
whodeenee43 пишет: Just made this!!! MAN!!! It was sooooooo good. Gotta try it people.....:)
MincraftPartner пишет: 4:52 Mad spoon skills
wohocho пишет: I tought it was kayeem! (how do you spell it? Im too lazy to google it, so I just write a long comment instead)
paulisious пишет: Oh they have nuts. Hahahahaha
bigboighostful пишет: Grapes have nuts -_^ lol
malsolv пишет: It looks brown -Take off sunglasses- Before i placed it in the oven
TheRealMonique пишет: Hi Chef John! I'm from Portugal so I couldn't find the grape nuts and I didn't wanted to use just the oatmeal so I decided to go for GRANOLA ! I was a little reluctant but surprisingly it came out great :D Also I had never ate granola or any type of recipe similar to this one, but I've got to say that this is my favorite dessert right now!, although caloric but who really cares ? So delicious! Thank you so much :)
Carlos Rosario пишет: I made it, it was delicious, just a comment, it was way too sweet, so I will recommend less sugar.
TheVengo111 пишет: 3:50 Homer J. Simpson. The J. stands for John ;D
OhaiTerri пишет: 3:47 Even his accidents are good!
AiWarning пишет: You are hiarious!!
Min Qi Chung пишет: "Mmm... Accidental apple candy."
glhswccc пишет: When I made this, my apples rendered a LOT of water and the sugar/butter sauce thinned out a lot. It was still good, but I won't add the water next time.
Mariop99 пишет: This is one of the meals id like just to pull out of my screen and eat... You'll Need: 28 Ritz Crackers, finely crushed (1 cup) 1/3 cup firmly packed light brown sugar 1 teaspoon ground cinnamon 1/4 cup (1/2 stick) butter or margarine, softened 2 pounds baking apples (about 6 medium), peeled, thinly sliced 2 teaspoons lemon juice Vanilla yogurt or whipped topping (optional) Procedures : Mix crumbs, sugar and cinnamon. Cut in margarine until mixture holds together. Arrange apple slices in 9-inch pie plate. Sprinkle with lemon juice. Pat crumb mixture gently over apples. Bake at 350 degrees F for 40 minutes or until apples are tender and top is browned.
This recipe comes to us courtesy of Natascha Franklin, the chef at the Duke of Cambridge pub in London.
Ingredients The filling 1 Kg Rhubarb 200 to 300 g sugar (depending on how sweet you like the dessert.) 1 Orange 1 Tsp Ginger Preparation: Wash and cut the rhubarb stalks into two to three centimeter wide pieces and place them in a pot. Sweeten the rhubarb to taste then add the juice from the orange and ginger. Slowly heat the fruit mass over a low flame. After ten to fifteen minues it should be soft with small, firm pieces of rhubarb throughout. Finished! For the Crust
300 g Flour 200 g Butter 100 g Sugar 1 tsp Ginger ½ tsp Cinnamon Method: Mix the ingredients into a bowl and knead until the dough is firm and crumbly. Then generously fill several small bowls with the fruit mass and lay the crust over it. Important! Do not press down the crust! The proportion of fruit mass to crust is unimportant. If you prefer more fruit, simply use more; if you prefer more crust, simple lay a thicker piece over the fruit mass. Then set the bowls in an oven preheated to 180 degrees Celcius and bake for fifteen minutes if the bowls are small. (You can bake larger bowls for up to thirty minutes.) The crumble is finished when the crust is baked to a golden-brown color and the juice from the fruit mass begins to bubble. If you make too much fruit mass or crust, you can simply freeze it or keep it in the refrigerator for a few days. Then simply heat it back up! Vanilla Custard: -500 ml Cream -1 Vanilla Bean -5 Eggs -50 g Sugar Preparation: Place the cream, vanilla bean shell, and vanilla bean core in a pot. Briefly warm over a low flame. Separate egg white from yolk and beat the yolk with the sugar. Mix one third of the vanilla cream with the yolk and sugar. Stir well! Mix the resulting mixture in with the remaining vanilla cream and stir well. Slowly heat the mixture over a low flame. Stir the entire time, or else you'll have scrambled eggs! The pour the mixture through a sieve. Finished! Add the vanilla custard to the rhubarb crumble at your preference! The custard can be eaten warm, but does not have to be.
Комментарии:
SuperBigizz пишет: so yum yum.....
Brenda Storm пишет: but just of the Union not of Europe.
SuperBigizz пишет: so yum yum.....
Brenda Storm пишет: but just of the Union not of Europe. You'll Need: 8 cups chopped fresh or frozen rhubarb 1 1/4 cups granulated sugar, divided 2 1/2 cups all-purpose flour 1/4 cup packed brown sugar 1/4 cup quick-cooking oats 1 cup cold butter or margarine Procedures : In a saucepan, combine rhubarb and 3/4 cup of the sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes. Pour into a greased 13 x 9-inch baking dish.
In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400 degrees F for 30 minutes. Meanwhile, prepare Custard Sauce.
Whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a candy thermometer reaches 160 degrees F and mixture thickens, about 15 to 20 minutes. Remove from the heat; stir in vanilla extract.
Rhubarb Crumble - Dessert Recipes from James Martin - UKTV Food
Описание:
James Martin shares a traditional rib-sticking pudding recipe so you can bake this delicious rhubarb crumble at home. Print the instructions and ingredients at http://uktv.co.uk/food/recipe/aid/511711
Комментарии:
KINDLE пишет: Nice one James. Thanks very much :)
Lloyd Coleman пишет: Me Hungry...!
Jacinta Gibbons пишет: Hey :D what are your measures for the butter and sugar????
Dana Iti пишет: this is one of my favourite pie deserts
Umme Aaisha пишет: hot crumble with icecream! doesnt the icecream MELT?!
Orion6699 пишет: Great vid man! Glad I found your channel.
Simon Alander пишет: You have to peel those Rhubarb james!
MrJamesfish пишет: Yes
MrJamesfish пишет: Just made that with rhubarb from the garden, neopolitan ice cream. lovely jubbly
Alan Smith пишет: @donnieugg Yeah you are right, it is a good recipe. Shame I can't find any rhubarb in my neighbourhood this time of year!
carolann bell пишет: your a wee gem will try this tonight!
m4rzi44 пишет: there an italian flour haahah infact it's written "farina" :P nice recipe, anyway!
cindy buckley пишет: Lovely yorkshire rhubarb, what can I say (beautiful) ta luv
bake pops пишет: I love rhubarb. I will have to try this recipe.
benjy545 пишет: Nice used rhubarb from back garden. Just like being back at school. Love the crumble too.
KINDLE пишет: Nice one James. Thanks very much :)
Lloyd Coleman пишет: Me Hungry...!
Jacinta Gibbons пишет: Hey :D what are your measures for the butter and sugar????
Dana Iti пишет: this is one of my favourite pie deserts
Umme Aaisha пишет: hot crumble with icecream! doesnt the icecream MELT?!
Orion6699 пишет: Great vid man! Glad I found your channel.
Simon Alander пишет: You have to peel those Rhubarb james!
MrJamesfish пишет: Yes
MrJamesfish пишет: Just made that with rhubarb from the garden, neopolitan ice cream. lovely jubbly
Alan Smith пишет: @donnieugg Yeah you are right, it is a good recipe. Shame I can't find any rhubarb in my neighbourhood this time of year!
carolann bell пишет: your a wee gem will try this tonight!
m4rzi44 пишет: there an italian flour haahah infact it's written "farina" :P nice recipe, anyway!
cindy buckley пишет: Lovely yorkshire rhubarb, what can I say (beautiful) ta luv
bake pops пишет: I love rhubarb. I will have to try this recipe.
benjy545 пишет: Nice used rhubarb from back garden. Just like being back at school. Love the crumble too. You'll Need: 3 cups diced rhubarb 1 cup granulated sugar 1/2 teaspoon salt 1 tablespoon instant tapioca 1/2 teaspoon cinnamon 1 cup oatmeal 1/4 cup flour 1/3 cup brown sugar 1/4 cup butter Procedures : Combine rhubarb, sugar, salt, tapioca and cinnamon. Place in a square baking pan. Combine oatmeal, flour and brown sugar. Cut butter in until crumbly. Spread over rhubarb mixture. Bake at 350 degrees F for 30 minutes
Kristi in the Rada Kitchen will show you a step by step video instruction on how to make a easy Rhubarb Crisp dessert. This recipe will turn your home grown rhubarb, sometimes called pie plant, into a sweet, crunchy treat your whole family will enjoy.
Video transcript: Hi, Kristy in the Rada Kitchen. Today I'm making a recipe out of our rhubarb cookbook, "101 Recipes Using Rhubarb". Not just pies and desserts, it has cookies, breads and even some main dishes that all use rhubarb. Today I'm going to make the Rhubarb Crunch.
The ingredients you need for the Rhubarb Crunch is a cup and a half of all-purpose flour, a cup and a half of quick cooking rolled oats, a cup and a half of brown sugar, a half of teaspoon of cinnamon, three quarter cup of butter that has been cut into pieces, three tablespoons of cornstarch, cup and a half of regular white sugar, and optional red food coloring and then you'll need 6 cups of chopped rhubarb, fresh or frozen.
So I went out to my garden and I cut some fresh rhubarb for this recipe. Now you want rhubarb that's about 12 to 24 inches and with the Rada Serrated Paring Knife, that's the best I have found for tough woody vegetables like this. And you're going to cut off the leaf and then to the bottom maybe a couple of inches off the bottom. And then you'll want to wash the rhubarb after you get it cut. I want to show you how well this serrated paring knife works. I just take a bundle and it just slices right through. This knife has little tiny serrations, it's like a little saw and it cuts through all that stringy, fibers in this rhubarb. Super easy. Alright, so I have my six cups of rhubarb. Before I started chopping this I preheated my oven to 350 degrees.
And now we're going to mix the cup and a half of flour, the quick cooking oats, the brown sugar, the cinnamon, I'm just going to stir that together. Now to this you are going to add the butter that I had cut up into little pieces. And then I'm going to use the Rada Food Chopper. So with this food chopper I am going to cut my butter into the flour, oat mixture until it gets all crumbly. Now this is the serrated one we also have a plain edge one. This is good to do this, you could also chop nuts with it, you could cut up celery, potatoes, anything to make potato salad. So now I have all the butter and sugar all mixed in with the oats and we're going to spread half of this mixture on the bottom of a 9 X 13" pan and I'm going to use the Rada Rectangular Baker. And I'm going to evenly spread that out and then you're going to take you're six cups of rhubarb and put that over the crust.
So now we are going to go to the stovetop and we're going to mix a cup and a half of water, our sugar, our cornstarch and our food coloring and that will be a sauce that we'll pour over our rhubarb in the pan.
In a small saucepan, combine a cup and a half of water, cup and a half of sugar, and three tablespoons of cornstarch. Mix that together and put it on a medium heat and bring that to a boil. Stir the mixture until it boils and gets thick and it gets clear too. Now this is when you add a couple drops of food coloring if you want. It gives it more of a red rhubarb color. And then we are going to pour this hot mixture over our rhubarb in our pan. And then the other half of our crumb mixture we'll sprinkle over the top.
Bake this in a pre-heated 350 degree oven for 1 hour. The Rhubarb Crunch has baked in the oven for an hour and I let it cool just slightly. You can serve this warm or cold. It's a delicious, easy dessert. Rhubarb Crunch, one of 101 recipes in our Rhubarb Cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
You'll Need: 3 tablespoons tapioca or 2 tablespoons cornstarch 1 egg, beaten 8 ounces refrigerated crescent rolls 3 cups chopped fresh or frozen rhubarb, thawed and well drained 1 cup granulated sugar
Topping 1/2 to 1 cup chopped nuts 1/2 cup granulated sugar 1/3 cup flour 1 small box instant vanilla pudding and pie filling 1/2 teaspoon cinnamon 6 tablespoons butter Procedures : Preheat oven to 375 degrees F.
Soften tapioca in beaten egg for 5 minutes.
Separate crescent dough into two large rectangles. Place in ungreased 13 x 9-inch pan. Press dough to cover bottom, sealing perforations.
Combine egg mixture, rhubarb and sugar; mix well. Spoon rhubarb mixture over dough.
Combine topping ingredients, mix until crumbly. Sprinkle over rhubarb mixture. Bake for 35 to 40 minutes until golden brown.
Serve warm or cool with whipped cream or ice cream.
Frozen blueberries and cherries do not need to be thawed before using. If raspberries are frozen, thaw and drain before using.
1 cup fresh or frozen raspberries, unsweetened 1 1/2 cups fresh or frozen blueberries, unsweetened 1 1/2 cups fresh or frozen dark sweet pitted cherries, unsweetened 1/4 cup granulated sugar 2 tablespoons cornstarch
Topping 1 cup rolled oats (3 ounces) 3 tablespoons whole wheat flour 1 teaspoon ground cinnamon 3 tablespoons firmly packed brown sugar 2 tablespoons plus 2 teaspoons butter or margarine 2 tablespoons orange juice Procedures : Preheat oven to 350 degrees F. Lightly oil a 9-inch pie pan or spray with a nonstick cooking spray.
Place berries in a large bowl. Sprinkle with sugar and cornstarch. Toss to coat berries. Place in prepared pan.
In a medium bowl, combine oats, flour, cinnamon, and brown sugar, mixing well. Add butter and orange juice. Mix until all ingredients are moistened. Distribute evenly over berries. Bake, uncovered, 35 to 40 minutes, until topping is crisp and berry mixture is thick. (Frozen berries may take a little longer to cook than thawed ones.) Serve warm or cold
This is Craig Capurso's Peanut Butter Apple Crisp Recipe: 1 Cup Quaker Oats 1 Cup Bear Nake Granola - Protein Cinnammon Richards Peanut Butter Macintosh Apples Virgin Cocunt Oil Cellucor Whey Peanut Butter Marshmallow Fage Yogurt Walden Farms Syrup www.fireandicefitness.com
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You'll Need: 5 cups apples 1/2 cup brown sugar 1/2 cup regular sugar 3/4 cup flour 1 teaspoon cinnamon Raspberries Peanut brittle 1/2 cup butter Procedures : Peel and core the apples. Combine flour, brown sugar, and regular sugar in a bowl. Using a pastry cutter, cut COLD butter into dry ingredients. Add cinnamon. Smash up peanut brittle.
Spray a 9-inch square pan with PAM cooking spray. Place a layer of apples across the bottom of the pan. Place a layer of raspberries on top of the apple layer. Place a layer of dry ingredients on top of the raspberry layer. Place a layer of peanut brittle on top of the dry ingredients. Bake at 350 degrees F for 30 to 40 minutes or until apples are completely soft on the bottom
Rhubarb-Raspberry Crumble - Everyday Food with Sarah Carey
Описание:
I absolutely LOVE the tart-sweet flavor of rhubarb desserts. If you aren't a rhubarb convert yet, you should totally give this simple dessert a try, it's sure to win you over.
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
You'll Need: 2 cups crushed raspberries Juice of 1/2 lemon 1/4 cup butter 3/4 cup all-purpose flour 1 cup granulated sugar Pinch of salt Procedures : Sprinkle berries with half of the sugar; add lemon juice and stir well. Place in a buttered baking dish. Blend butter and remaining sugar, flour and salt. Cover berries with this mixture. Bake at 350 degrees F for 40 minutes.
Recipe here: http://www.joyofbaking.com/BerryCrisp... Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Berry Crisp. This Berry Crisp (Crumble) is a delicious mixture of juicy sweet berries all covered with a streusel-like topping. I love to make this dessert in the summer and fall when berries are in season. You can use a single berry or a medley of blueberries, raspberries, strawberries, and blackberries. This is ideal when you want a simple and homey .
Joy of Baking пишет: We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Jerry K. пишет: Sounds weird hearing someone speaking English and talking about Celsius and grams. I'm amazed that there's not a different measurement for time.
Joy of Baking пишет: We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Jerry K. пишет: Sounds weird hearing someone speaking English and talking about Celsius and grams. I'm amazed that there's not a different measurement for time. You'll Need: 4 cups fresh or frozen raspberries 1/3 cup granulated sugar 1/3 cup plus 3 tablespoons all-purpose flour, divided 3/4 cup quick-cooking oats 1/3 cup packed brown sugar 1/4 cup cold butter or margarine Procedures : In a bowl, gently toss raspberries with sugar and 3 tablespoons flour. Transfer to a greased 9-inch square baking dish.
In a bowl, combine the oats, brown sugar and remaining flour; cut in butter until the mixture resembles coarse crumbs. Sprinkle over berries. Bake at 350 degrees F for 30 minutes or until golden brown.
Try the easiest dessert ever. Seriously. It's very easy. And disregard my terrible camera skills.
Комментарии:
desertrose88 пишет: it would have been easier to pour the batter all over the raspberries... but yummmmmyyyy! :D i will make one soon then! :D thank you for the recipe.
kickstand1414 пишет: "Cla-fou-tee", you pronounced it just right!
desertrose88 пишет: it would have been easier to pour the batter all over the raspberries... but yummmmmyyyy! :D i will make one soon then! :D thank you for the recipe.
kickstand1414 пишет: "Cla-fou-tee", you pronounced it just right! You'll Need: Serves: 8
5 tablespoons softened butter 1/3 cup granulated sugar 1 egg Pinch salt 1 1/4 cups flour
1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons cornstarch 2 tablespoons finely ground skinless blanched almonds 2 eggs 2 egg yolks 2/3 cup heavy cream 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 pint fresh raspberries
Fresh raspberries Toasted, sliced almonds Powdered sugar Procedures : Heat oven to 350 degrees F.
Process butter and sugar till creamy. Add egg and salt. Process. Add flour. Pulse till blended. Press dough evenly over bottom and up sides of 9-inch tart pan with removable bottom. Freeze 15 minutes till firm. Bake 25 minutes or till golden around edge. (Crust may puff in center but will settle as it cools.) Cool in pan on rack.
Whisk sugar, cornstarch and ground almonds in a medium bowl to combine. Whisk in eggs and egg yolks. When blended whisk in cream, milk and vanilla. Refrigerate. Place tart pan on a baking sheet. Sprinkle on raspberries. Place sheet in oven. Pour filling over raspberries. Bake 25-30 minutes till custard is set and puffed slightly around edges. Cool.
Remove side of pan. Garnish with berries and almonds. Dust with powdered sugar.
Serve warm or at room temperature with whipped cream
A French classic Julia Child used to love to make, food stylist Denise Swidey shows us her technique using fresh plums. This video was one of the first shot in the new Rival Marketing test kitchen in Cambridge. Get the recipe and enjoy more videos from Denise and thousands of other chefs and home cooks on how2heroes.com
You'll Need: 2 eggs 1 egg yolk 1/4 cup granulated sugar 1/2 cup half-and-half 1 tablespoon brandy (optional) 6 tablespoons all-purpose flour Dash of salt 2 cups sliced, pitted Asian plums (6 plums) 1/4 cup minced crystallized ginger Procedures : Preheat oven to 350 degrees F.
Whisk together eggs, yolk, granulated sugar, half-and-half and brandy. Stir in flour and salt.
Scatter plums and ginger in bottom of 8-inch round pan. Pour on egg mixture.
Bake until clafouti is puffed and firm, about 40 minutes. Remove from oven. Sprinkle with confectioners' sugar. Set aside 10 minutes.
You'll Need: 5 cups (1 1/2 pounds) sliced plums 2/3 cup granulated sugar 3 tablespoons apple juice 1/2 teaspoon ground cinnamon 3/4 cup fresh breadcrumbs 3/4 cup soft oatmeal-raisin cookie crumbs 2 tablespoons stick margarine, melted Procedures : Preheat oven to 350 degrees F.
Combine first 4 ingredients in a bowl, and toss gently.
Combine the breadcrumbs, cookie crumbs and margarine; toss with a fork. Sprinkle 1/3 cup breadcrumb mixture in bottom of a 1 1/2-quart casserole coated with cooking spray. Top with half of plum mixture; sprinkle with 1/3 cup breadcrumb mixture. Top with remaining plum mixture; sprinkle with remaining breadcrumb mixture. Cover with lid, and bake for 35 to 40 minutes.
Uncover; bake an additional 15 minutes or until bubbly.
The Food Allergy Center at Children's Medical Center Dallas shares the recipe for an allergy-free dessert. Executive Chef, Latoya Crommedy, and Registered Dietitian, April Clark, demonstrate how to make this tasty and easy spiced apple pear crisp.
You'll Need: 1 (29 ounce) can pears, sliced 1 cup milk 1 small box instant vanilla or coconut cream pudding 3/4 cup flour 1/4 cup chopped nuts 1/4 cup margarine 1/2 teaspoon cinnamon 1 egg, beaten 1/2 teaspoon vanilla extract Procedures : Place drained pears in 8-inch round baking dish. Combine half of pudding mix (about 5-6 tablespoons) with milk and pour over pears. Stir remaining pudding mix, flour, nuts and cinnamon. Cut in margarine. Mix egg and vanilla extract and stir into dry ingredients. Crumble over pears. Bake 40 minutes at 350 degrees F
Purrrfect Pear Custard Cake Tart / Pear Clafoutis One of the easiest and most delicious fruity desserts you can make. Pears, apples or the traditional cherries are covered with a thick cake-like batter and baked to golden brown; dessert heaven on your plate! Yes, you'll be purring like a kitten; it's that good and that easy!
You'll Need: 4 large eggs 1/2 cup granulated sugar Pinch of salt 1/3 cup all-purpose flour 1 cup milk 1/4 cup (1/2 stick) butter, melted 1 teaspoon vanilla extract 1 teaspoon grated lemon peel 3 large pears, peeled, cored, sliced Powdered sugar Procedures : Preheat oven to 325 degrees F. Generously butter 9-inch-diameter deep-dish glass pie plate.
Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears. Bake until clafouti is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.
cooking video starring Miss Jessica as Betty Baker
You'll Need: 4 cup fresh pears, sliced 1/4 cup orange juice 3/4 cup granulated sugar 3/4 cup flour Dash of salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup butter or margarine Procedures : Put pears into an 8-inch square pan. Cover pears with orange juice.
Combine sugar, flour, salt, cinnamon and nutmeg. Cut in the butter; mix until crumbly. Sprinkle mixture over the pears. Bake at 350 degrees F for 40 minutes
Betty's Holiday Almond Butter (or Peanut Butter) Bread with Spread
Описание:
In this video, Betty demonstrates how to make Holiday Almond Butter Bread with Almond Butter Spread. Peanut Butter may be substituted for Almond Butter for a delicious Peanut Butter Bread and Peanut Butter Spread.
Ingredients:
2 cups all-purpose flour ½ cup sugar 2 teaspoons baking powder 1 teaspoon salt ¾ cup almond butter (or peanut butter) 1 well-beaten egg 1 cup milk 3 ounces Neufchatel cheese or cream cheese, softened ¼ cup almond butter (or peanut butter) ½ cup light brown sugar, firmly packed
In a large bowl, mix 2 cups all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, and 1 teaspoon salt. With a pastry blender or fork, cut in ¾ cup almond butter (or peanut butter) until mixture is fairly fine. Add 1 well-beaten egg and 1 cup milk. Stir just enough to moisten the dry ingredients. Pour into a buttered and floured 9-inch by 5-inch by 3-inch loaf pan. Bake at 350 degrees (F) for about 1 hour or until cake tester comes out clean in the deepest part. Remove bread from oven and cool in pan for about 10 minutes. Transfer to a cooling rack and cool completely. Serve bread while still warm or after it is completely cooled. While bread is baking, make Almond Butter (Peanut Butter) Spread. In a small bowl, whip 3 ounces Neufchatel cheese or cream cheese. Beat in ¼ cup almond butter (or peanut butter) and ¼ cup brown sugar. Spoon spread into a small dish to accompany the baked bread. To serve, slice bread and place on a nice serving plate with Almond Butter (Peanut Butter) Spread on the side. A wonderful dish for the holiday season! Enjoy! --Betty :)
mumstime пишет: That looks scrumptuos Betty! I really love your tip to hollow out the top to keep it level I now do that for my baking - thanks! I wonder how pear would taste in this loaf ? Hmmm got me thinking :) The color of your top really suits you by the way! Have a nice day to you both ;) Catherine
Baking Cutie пишет: That looks super yummy! I love your recipes :)
Betty's Kitchen пишет: The texture is a lot like banana bread. --Betty :)
TheHotPlate1 пишет: I definitely would make this with peanut butter, I could eat that stuff out of the jar! Thanks for this!
xo @TheHotPlate1
susannahruth1 пишет: Instead of brown sugar could you use granulated?
TheVittleVlog пишет: Look great Betty!
Betty's Kitchen пишет: They are wonderful toasted! ==Betty :)
rkmugen пишет: One of these days, you might want to try out a roasted hazelnut butter variation. ;)
AuroraPoison пишет: Oh my god! I made this almond bread the other day and it's really amazing. Very moist and goes great with coffee. Betty, I love your ideas and recipes <3 I have done of few of them and they never fail.
Betty's Kitchen пишет: Thanks for your sweet comment, Lynn! I really appreciate it! Love you lots, --Betty :)
Betty's Kitchen пишет: Hi Vicky, I've never tried it, but I will check it out. --Betty :)
maureendesquitado20 пишет: Hi Remi!!!!
Betty's Kitchen пишет: Thanks for your sweet compliment! Raisins would be great in this bread. --Betty :)
soonfully пишет: ! I laughed at Ricks comment how funny!
Wayne Hodge пишет: Betty that looks delicious but I was wondering that if you used peanut butter instead of almond butter if you could add a banana or two to the mixture before baking. I love peanut butter and banana sandwiches and this looks like it'd taste awful good with bananas.
Jellakenzah пишет: I love your recipes! You inspire me so much. Love from Holland xx
SandyzSerious пишет: My husband adores peanut butter. He will be so happy for me to make this. Thank you Betty and Rick.
John Petersen пишет: hope you had a wonderful Thanxsgiving
Betty's Kitchen пишет: Rick here--Betty said the same thing the other day when I was having a conversation with a chair.
Raymond Farrar пишет: A good reccipe for Christmas eve or a brunch.
Karina L пишет: How long does it last good for at room temperature?
lynnsrecipes пишет: This looks delicious, Betty! I love the spread that you made to go with it. Almonds are so good and so good for you. Have a great day. Love, Lynn
lukasjoline пишет: I have some left over marzipan from christmas baking, I'm going to try leaving out some or all of the sugar and substituting the nut butter with marzipan in this bread. Almond butter next time :-) Thanks so much for the inspiration!
Patricia G.G. пишет: Delicious bread! I was anxious for seeing this video! I like any type of fresh bread and i think that your Almond Butter Bread is wonderful and so nutritious. And the Spread is the perfect combination for these holiday breakfast, Have a nice monday, Betty, Love you, Patricia.
Kim Lim пишет: I can't wait to try the recipe . Thank you for sharing.
susannahruth1 пишет: Love your recipes! Hated all the rude comments on the video of Chelsea and carter. The book looks so cute!
Dave Grohl пишет: I wonder if these bread slices would be good toasted?
Kim Lim пишет: can't wait ..
ThePinkMyth пишет: Betty, this is a wonderful recipe! Since I was having a guest with nut allergies, I used sunflower seed butter as a delicious substitute.
SandyzSerious пишет: Betty, you are so petite and beautiful. I wonder if I could add raisins to rhe batter?
weeknightingale пишет: Wonderful!
Jellakenzah пишет: Dear Betty,
Betty's Kitchen пишет: It can sit out all day at room temperature. I would refrigerate it afterward, and it should be fresh for about a week, if wrapped or sealed properly. You may freeze it for about 2 months. --Betty :)
LauraVitaleFan пишет: hi Betty, I was woudering is you just make these recipes up from the top of your head or do you try it first before you put it uu on youtube or do you find recipe and just make them your own???
misslilly1989 пишет: i cant wait to try this bread!! i was wondering how dense it will be when it comes out of the oven. will it be cake like or more fluffy like regular bread?
maureendesquitado20 пишет: The bread and the spread looks so good!!! I have to make it!!!! I love almonds!! Thank you for the recipe!!!
Betty's Kitchen пишет: I have collected and created recipes since I was 12, so I have a lot of recipes to choose from. I have not made some of them for 40 years or so, and they almost seem new to me now! I also love to follow the trends and make things that are currently faddish. I occasionally will make a recipe that someone sends me, but my favorite recipes are the ones I currently create myself, based on my years of experience in cooking. I modernized this recipe from an old, old peanut bread recipe. --Betty :)
Betty's Kitchen пишет: I think adding bananas would be great. This bread already has a texture similar to banana bread. -Betty :)
FitAnge S пишет: My goodness that looks fantastic. I adore that spread also. Thanks so much Betty
Betty's Kitchen пишет: I think a cup of chocolate chips would be perfect. You might start with 1/2 cup and stir them around and see the spacing to determine whether you want the full cup. --Betty :)
Tawny Montez пишет: Made my mouth water! Lol
mirella kingsley пишет: betty quisiera ver el proceso de batir por fabor
Betty's Kitchen пишет: Thanks for your beautiful comment, Patricia! I hope you enjoy the bread. Love you much, --Betty :)
Poenut пишет: LOL. That's awesome. You should ask Betty if she feels lucky...and then tell her to make your day, lol. :P~ Sorry...couldn't resist.
rosie m. пишет: betty please show a video on how to make banana walnut bread..ill be more happier than a kid with a chocolate cake..please ...i love your videos..i've done a couple of recipes and they are delicious..hope to hear from you soon!! love ya!!
Betty's Kitchen пишет: Thanks for your sweet comment. I know Chelsea will really appreciate it! --Betty :)
Betty's Kitchen пишет: Thanks, Elba, Love you, --Betty :)
Betty's Kitchen пишет: I have a recipe for Banana Bread in bettyskitchen that is very good. It contains pecans, so you could just replace those with walnuts, and it would be wonderful! --Betty :)
joed596 пишет: Very good, Betty!\r \r You are a very muti-talented lady, and a great chef as well :-) \r \r You always look so nice and I admire your dress! I always enjoy watching you, and your videos :-)\r \r All best, and thumbs up, Jersey Joe :-)\r
Betty's Kitchen пишет: I think honey would be great in the spread. --Betty :)
elbacooks4u пишет: Yummy recipe,Betty
God Bless,
Elba
1lovemocha пишет: Hi Betty...Hi Rick...!! Betty, will you be making cookie recipes for Christmas soon? Maybe I could interest you in trying some Italian style cookies. There is one type my mom would make. It had orange peel in it and the cookie was cake like in texture with an icing sugar and water or milk or squeezed lemon juice mixed together and spread on the cookie. Have you had something like that? This loaf looks nice BTW. xo
MoreThanJustSkinDeep пишет: I bet honey would be really good in the spread too
Poenut пишет: Looks really good,Miss Betty :) My Mom makes great banana bread. I've never had almond bread. p.s. I just realized Rick sometimes sounds like Clint Eastwood,lol. He REALLY sounded like him in this video :P~
Betty's Kitchen пишет: That sounds wonderful! I don't think I can work it in; I have my complete Christmas dinner menu planned, and the only cookie I have planned is Gingerbread Men. Maybe after Christmas... --Betty :)
Betty's Kitchen пишет: Yes, but it does need the dark syrup to give it color and flavor. --Betty :)
Victoria пишет: Hey Betty, I was wondering if you've ever tried making pretzel bread? I would love to try but don't really know how to start. Thanks again for another great recipe! -Vicky
Betty's Kitchen пишет: Thanks, Joe. I appreciate you! --Betty :)
soonfully пишет: oops it cut off the beginning of my comment which was I think I would like honey in the spread or on the bread loooks really yummy!!! Why am I not surprised
beanienva пишет: Hi Betty - Thanks for this recipe! I made it this morning with the spread to bring to a brunch later on. I cut a piece off an end to try it and it's just delicious! I used almond butter I got at Costco, so I'm sure your homemade almond butter is 1,000% better! But this is delicious! Thanks again and Happy Holidays!
jasonhitstheground пишет: Second!
boyscoutjosh пишет: First!! :p
mumstime пишет: That looks scrumptuos Betty! I really love your tip to hollow out the top to keep it level I now do that for my baking - thanks! I wonder how pear would taste in this loaf ? Hmmm got me thinking :) The color of your top really suits you by the way! Have a nice day to you both ;) Catherine
Baking Cutie пишет: That looks super yummy! I love your recipes :)
Betty's Kitchen пишет: The texture is a lot like banana bread. --Betty :)
TheHotPlate1 пишет: I definitely would make this with peanut butter, I could eat that stuff out of the jar! Thanks for this!
xo @TheHotPlate1
susannahruth1 пишет: Instead of brown sugar could you use granulated?
TheVittleVlog пишет: Look great Betty!
Betty's Kitchen пишет: They are wonderful toasted! ==Betty :)
rkmugen пишет: One of these days, you might want to try out a roasted hazelnut butter variation. ;)
AuroraPoison пишет: Oh my god! I made this almond bread the other day and it's really amazing. Very moist and goes great with coffee. Betty, I love your ideas and recipes <3 I have done of few of them and they never fail.
Betty's Kitchen пишет: Thanks for your sweet comment, Lynn! I really appreciate it! Love you lots, --Betty :)
Betty's Kitchen пишет: Hi Vicky, I've never tried it, but I will check it out. --Betty :)
maureendesquitado20 пишет: Hi Remi!!!!
Betty's Kitchen пишет: Thanks for your sweet compliment! Raisins would be great in this bread. --Betty :)
soonfully пишет: ! I laughed at Ricks comment how funny!
Wayne Hodge пишет: Betty that looks delicious but I was wondering that if you used peanut butter instead of almond butter if you could add a banana or two to the mixture before baking. I love peanut butter and banana sandwiches and this looks like it'd taste awful good with bananas.
Jellakenzah пишет: I love your recipes! You inspire me so much. Love from Holland xx
SandyzSerious пишет: My husband adores peanut butter. He will be so happy for me to make this. Thank you Betty and Rick.
John Petersen пишет: hope you had a wonderful Thanxsgiving
Betty's Kitchen пишет: Rick here--Betty said the same thing the other day when I was having a conversation with a chair.
Raymond Farrar пишет: A good reccipe for Christmas eve or a brunch.
Karina L пишет: How long does it last good for at room temperature?
lynnsrecipes пишет: This looks delicious, Betty! I love the spread that you made to go with it. Almonds are so good and so good for you. Have a great day. Love, Lynn
lukasjoline пишет: I have some left over marzipan from christmas baking, I'm going to try leaving out some or all of the sugar and substituting the nut butter with marzipan in this bread. Almond butter next time :-) Thanks so much for the inspiration!
Patricia G.G. пишет: Delicious bread! I was anxious for seeing this video! I like any type of fresh bread and i think that your Almond Butter Bread is wonderful and so nutritious. And the Spread is the perfect combination for these holiday breakfast, Have a nice monday, Betty, Love you, Patricia.
Kim Lim пишет: I can't wait to try the recipe . Thank you for sharing.
susannahruth1 пишет: Love your recipes! Hated all the rude comments on the video of Chelsea and carter. The book looks so cute!
Dave Grohl пишет: I wonder if these bread slices would be good toasted?
Kim Lim пишет: can't wait ..
ThePinkMyth пишет: Betty, this is a wonderful recipe! Since I was having a guest with nut allergies, I used sunflower seed butter as a delicious substitute.
SandyzSerious пишет: Betty, you are so petite and beautiful. I wonder if I could add raisins to rhe batter?
weeknightingale пишет: Wonderful!
Jellakenzah пишет: Dear Betty,
Betty's Kitchen пишет: It can sit out all day at room temperature. I would refrigerate it afterward, and it should be fresh for about a week, if wrapped or sealed properly. You may freeze it for about 2 months. --Betty :)
LauraVitaleFan пишет: hi Betty, I was woudering is you just make these recipes up from the top of your head or do you try it first before you put it uu on youtube or do you find recipe and just make them your own???
misslilly1989 пишет: i cant wait to try this bread!! i was wondering how dense it will be when it comes out of the oven. will it be cake like or more fluffy like regular bread?
maureendesquitado20 пишет: The bread and the spread looks so good!!! I have to make it!!!! I love almonds!! Thank you for the recipe!!!
Betty's Kitchen пишет: I have collected and created recipes since I was 12, so I have a lot of recipes to choose from. I have not made some of them for 40 years or so, and they almost seem new to me now! I also love to follow the trends and make things that are currently faddish. I occasionally will make a recipe that someone sends me, but my favorite recipes are the ones I currently create myself, based on my years of experience in cooking. I modernized this recipe from an old, old peanut bread recipe. --Betty :)
Betty's Kitchen пишет: I think adding bananas would be great. This bread already has a texture similar to banana bread. -Betty :) You'll Need: 4 large apples, cored, peeled and sliced 1/2 cup raisins 1 teaspoon cinnamon 1/2 cup granulated sugar 2 tablespoons lemon juice 1/4 cup butter or margarine 1/2 cup brown sugar 1/3 cup peanut butter 4 cups soft bread crumbs Procedures : Mix together apple slices, raisins, cinnamon, sugar and lemon juice. Put the apple mixture into a 2-quart baking dish.
Melt butter in a skillet. Stir in brown sugar and peanut butter. Stir in bread crumbs. Sprinkle the mixture over apples. Bake at 350 degrees F for 45 minutes.
