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My late husbsnd and his first wofe were Scottish and I was blessed with thier recipie, but lossed it, searched the internet and found nothing like theirs until I came to your recipie ... the exact one!! Thank you, my long search paid off.

Looks very appetizing, but I really hope there's no shit in it.

very nice newburg recipe without endless chatter or annoying music, i gotta sub to your channel now, ty.

I tried this recipe today it looks so similar to Minnie's but it tastes terrible! It's just annoyingly too sweet (even though I reduced the huge amount of sugar you used) the texture is fine but the taste? Nope unfortunately 😢 I just felt like I'm eating pure sugar PS: I'm not American maybe that explains it🤷🏻‍♀️

I heard there’s 2 kinds of dry sherry wine. Cooking and alcohol which one do you use?

Dear utuber, as a Montreal guy living in the West Island and a regular customer of the BARN, unfortunately your sauce is not remotely similar to the BARN. IT IS STILL VERY NICE…

This is just regular pizza, not the secret ingredient recipe for the original Mystic Pizza from the movie. The secret Mystic Pizza ingredients are: Parsley, Sage, Rosemary, Thyme, Nutmeg, Smoked Paprika, Capers and Cloves.

I make Birds custard in the microwave - it's very easy as cornflour dissolves very easily into milk, I just put all the custard powder and milk together at once cold, mix it, heat it on full for a couple of minutes or so, then take it out every 10-20 secs and keep stirring it, just not letting it boil over. It works so well and so quick and easy and doesn't stick/burn at the bottom of a pan.

Thanks for sharing this yummy lemon brownie, you make it a fun video to watch and listen to! Yay to seeing a great cook using a spatula and not wasting ingredients. And good there's lots of lemon zest going in both the brownie and the glaze. The more lemon the yummier. 🍋 I will maybe put more lemon juice in the brownie mix.

Thanks for the recipe. I'm from the west island in Montreal and I loved Bar B Barn.

Just get on with it!

Not if you love butter

Jenny can Cook..her recipe 11 years ago.

Would you have the recipy for the bbq sauce for the fries

How did u make the crust ?

What a gut busting trifle ...... yummy

butter cold? ir room temp? any special fat content?

"icing" sugar...is that powdered sugar?

My mother made these regularly .....she said that any recipe that has a lot of butter in it should be left to mature for a week or two ......i do that and the flavour gets better and better! I am 70 yrs old and my family still enjoys the same recipe. Loved your video and your attitude 😊

Yummy! Thank you for your recipe! I love shortbread cookies!!!

I dont see the recipe

I always appreciate when recipes are provided in grams. Makes it easier to scale recipe. Otherwise, I have to convert a recipe to grams

That looks fire!!!!!Yum-Yum!!!!🤟😎👍❤💯

Delightful!!! ❤Thank you!

Absolutely love your kitchen ❤ It looks like a real cooks kitchen... Keep up the great work 🥰♥️🥰♥️🥰

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I was told the Miner is Scottish

you initially said 4 ingredients, but only used 3.

This is such a lovely video. It’s professional but just the right amount of professional… it’s entertaining and real… so many cooking channels on this platform just sound so fake…. You feel real I definitly subscribed to you darling!

I love the homemade pie crust, even though I struggle making pie dough.

The help.

Thank you very much for the video. I’m going to attempt to make this for my grandfather, he loves butter tarts but hasn’t had any homemade since my grandmother passed

Please tell me why all TV cooks don't wear aprons😮 looking forward to making this shortbread...God bless you.

In the vid you said..."one pound of butter and i use half the salt". What does that mean? Is there a salt amount left out of the recipe or do i use salted butter or unsalted butter? Thank You! I am going to try these tonight...im going to use half sugar and half erythritol and stevia...anybody know if that works?

Do you have a recipe for scones

Finally someone that makes the real thing. Thank you so much.

Thanks Sister that is exactly what I cooking right now thanks too much stuff really ruins a beautiful piece of fish see ya from Alaska

The Help

I didn’t used to weigh my ingredients but it’s amazing the difference you get with pockets in things like flour and powdered sugar. Even if you spoon it in.

The Help

I warm up my milk, less one 1⃣ cup for mixing custard. I dissolve custard in the cup of milk then add it to the hot milk while stirring continuously with whisk. When custard begins to thicken i add sugar and vanilla, after all sugar will dissolve quickly, sometimes i will add white chocolate melts to give a rich creamier texture.

I like salad pizza!

This was great!

Yay, and you don't even have to refridgerate them first! Thank you!

Good Job Ms. Messy Cook❤

The Help. Loving the recipe.

I just read through at least 50 of the comments and did not see this info sooo: Bulk Barn 🇨🇦sells fruit sugar AKA Berry sugar AKA caster sugar near the bins of regular granulated white sugar. It is at least twice as expensive as regular granulated, though! Sooo, you can make your own by blitzing/pulsing regular granulated about 29-30 seconds in a processor. I’m on a quest to make a shortbread with the texture of Walkers. Perhaps this kneaded dough will be ‘it’! Thanks for your excellent demo and tips!

Hi, I'm from Texas and your Mexican street corn looks great! Street corn really is a popular food truck specialty down here, we love it :) I'm a also a home cook with a cooking channel and Jesse from Raindance Bushcraft told me about you and your channel. I'm so happy to connect with you, you've got some great recipes here!! 😊👍🏻

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Your so cool...I'm on my way to go get lemons and squeeze this up! You like mushrooms? I'm a 64 yr young forager( since I was 12). I should share my experiences, exploring and the best part...eating them! Thanks for sharing! Keep you posted!