Making Life a Little Sweeter!
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- Опубликовано: 28 май 2022
- #AcreHomestead #BakeWithMe #CleanWithMe
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Thank you for watching! I hope you all have the BEST DAY! If you want to watch the pasta-making video it is here! ruclips.net/video/6VUAHG6fIxA/видео.html
I did watch that video! It was amazing!! I didn't realize it was that easy. I'll have to try it soon! I love a good garlic alfredo pasta and those noodles looked delicious!! Thank you!
For the full fat buttermilk substitute it's best to use full fat whole milk and the lemon juice/ vinegar. (I prefer lemon juice.)
Blueberry muffins with blueberry jelly on the center.
In the center🤪
Yes I would like to know where you got the containers for the flour & sugar. I like the secure clips on each side.
You and Josh are so sweet together. That was such an aww moment when he said he was sorry for the sound of the microwave and you said it's ok you live here too. Love all your videos.
When you run out of the rum with your vanilla beans, if you don't add more rum, you can freeze dry the spent beans and turn it into powder. That's actually a thing you can buy. Makes great vanilla sugar
Also works well in recipes like cakes and cookies when you don’t want to add moisture and you can use the inside of the beans for custards, pavlovas, ice cream, etc. but you may need to use a bit more than a recipe calls for because the taste may be a tiny bit weaker than originally.
That’s what I do! When my current batch is done, it’s time for new vanilla beans which I’m doing in rum this time because that sounds fantastic! The “old beans” I just stick in a mason jar with sugar, shake regularly, and let the sugar absorb the flavor. Yum!
Brilliant!
Hi Becky! I live in Spokane, and can no longer garden. I am 71 and still love to cook. When I make an Upside Down Rubbarb cake, I use mini marshmellows and strawbwerry jello on the bottom of the pan for the topping when I turn it over. I've made it this way for almost 50 years and my kids still call and want me to make it. By the way I love watching your videos, it gives me so much pleasure watching someone as young as you work hard and enjoy the fruits of your labor! You go girl!
I love how you’re unapologetically you. You don’t make yourself look camera ready for your videos, we get you exactly as you are. We appreciate your raw, informative, straight to the point videos that are simply fun and exciting to watch. 😊
Couldn't have said it better myself!!
agree except she def looks camera ready !!! :D
@@jo4309 As in she is beautiful no matter what, agreed! 😊 but I love how she doesn’t care about getting sweaty, dirty, filming with no makeup, etc. she’s just her! 🙂
She’s my fave for that reason! She’s a great inspiration!
I think she looks camera ready. She said she had make up on don’t you remember?
Who else feels super motivated after watching one of Becky’s videos?!! Thanks so much Becky 😘💖💖💖
ME........😊👍
Me
Me💕💕
Her energy is inspiring 💥 I’m a Becky too!
When I saw your little “divit” in your cake, it reminded me of my sisters wedding. My mom made her wedding cake and it was beautiful. Of course mom always made more icing than needed in a bowl and brought a piping bag along for touch ups. We put the cakes in the trunk of a friends new Cadillac. When we got to the reception hall and opened the trunk of the car, there was a “rogue” bowling ball that had been rolling around hitting the cakes like a pinball machine! After picking my mom up off the parking lot, we got the cakes out of the trunk and used every speck of the icing to repair the front of the cake. Only my sister and new brother-in-law could see the back of the cake. But from the front,it looked great and the pictures were beautiful. ALWAYS make extra icing😀
What a funny story!
👍great story!
Sometimes, you just have to laugh at the situation😀💕💕
Your poor mom! I would have sat down and cried!😭
So smart to be prepared for any thing!
I love human interest stories. Thanks for sharing. I was a wedding coordinator back in the day and I would have loved to tell this story because some bridezillas would not tolerate any oops. 🎂🍰🧁🍥🥮
As a professional baker/decorator, I have some cake hints/suggestions for you (although your mother's technique is working for you, so feel free to ignore my advice) there is no need for pan spray when you bake a layer cake. You want the cake to rise as high as possible. Without spray the batter clings to the side of the pan and gains height as it bakes. I bake all my cakes at 325 which produces a flatter cake layer. When the cake comes out of the oven cool 10 min. then run a dull knife around the cake pan (a sharp knife could scratch the pan and produce metal shaving that you don't want in your cake) and flip the layer onto a cooling rack. Leave the parchment on until time to decorate. a cardboard cake circle wrapped up with your cake will help protect it from getting dented in the freezer. most cake thaws quickly enough you can work with it right from the freezer. The only flavor I have a problem with is carrot cake, which freezes really hard. I think it's best to put the flat side on the cake plate, add the filling then put the top cake upside down. That gives you good adhesion to the cake plate and a flat surface to decorate. I think this recipe sounds good. I haven't tried it yet because unlike you I don't have a very productive rhubarb plant. I'm harvesting it as its available and saving it in the freezer 'till I get the 12 Cups
Great tips! Thank you!
I’m also a professional baker and cake decorator. I agree with your comment. Maybe we need to do an intervention and give her a couple of cake decorating classes!
It would also help if she did a crumb coat before icing the cakes.
@@minettam1 Count me in, I'm up for the intervention.
@minettam1 It didn't look like she had any issues with crumbs in her frosting, so I think she did just fine without a crumb coat.
@minettam1 Using the word "intervention" here sounds a little too arrogant in my opinion.
My sister in law makes a rhubarb simple syrup and mixes it with lemon-lime soda and ice. So refreshing!
That sounds amazing!
Sooo going to try this. Thanks for sharing.
It sounds yummy! Great idea, thanks.
Ooh! That sounds good. I’ll have a ton of rhubarb so I’ll give it a try.
I would love her recipe. That sounds delicious.
My daughter make cakes professionally and ALWAYS frosts her cake frozen, keeps them moist as well as firm when frosting too.
I'm Polish, so your videos always come up in the evening and it is a perfect "chill out and decompress" content for me to watch before bed. Thank you! Also, if you ever make a butter-based frosting, brown the butter for the next-level experience. Trust me on that!
Same here, I am from Germany
Same here. I'm from Denmark 🇩🇰
Same here from Germany aswell
Same here . From Hungary
👋👋 Germany as well
The choice is absolutely up to you but as a cake decorator of 10 years, it's actually preferred by myself and everyone I've worked with to frost a cake while it's frozen. It saves from cake crumbs getting into your icing.
Thank you, I never thought of that!
Thank you for explaining “half and half” Australian fan here 🥰 keep up the great work Becky
Aw thanks for watching!
I’m an Aussie to. Have you watched the sausage roll video? I was amazed that someone had never eaten one
@@josiebugden726 Hey there Josie 🇦🇺 I was thrilled Becky chose to make them and also surprised many have never seen these before 😂 I wonder what Becky will find next and hope it’s something new for us. I still haven’t eaten s’mores so there’s something ☺️
She needs to try a classic pavlova so she can add all her fruit to the top. The only thing she'll be missing is the crumbled peppermint crisp on the top
@@m0nm0n Hi Monica - Excellent idea!! But what’s this you say about peppermint crisp on top !?!? 🤯
Finally someone who loves rhubarb! I grew up in Germany (immigrated to the states 14 years ago) and I used to eat it as a kid all the time just freshly harvested and dipped in sugar or in a pie and I love it
Dipped in sugar for me. Dipped in salt for my dad, same with apples. 😏😂
I love rhubarb! Raw, in a pie - any way I can get it - yum!
I thought eating rhubarb raw was dangerous or something? Is that not true?
Love rhubarb pie and sauce. The leaves are not healthy to eat, glad you don't give them to the chickens.
@@aiisshhaaa I ate it out of the ground and I’m still alive lol 😂
Nothing better on a cold wet day then hot rhubarb crumble and thick sweet home made custard. Yummy. Ice-cream or cream would never be turned down but custard is the best with tart rhubarb.💖
That reminds me of home 🥰 (are you in the uk?! 😀)
I love rhubarb sauce made with rhubarb, sugar, vanilla and water. It's a great topping on vanilla ice cream, but my favorite is on plain Greek yogurt. My mother calls it spring tonic and just eats a little by itself in a dessert cup. Yum.
Yum 😋
That looks amazing. I want to try this one out. I love a yellow cake Our favorite chef "Ina" adds a tablespoon of coffee to the frosting to bring out the flavor
I made that exact baked oatmeal this morning. My husband is gluten free and it has become his favorite quick weekday breakfast. Often he grabs a square cold and eats it on his way out the door. I think I am going to attempt it with peaches next, since we live where we can get peaches fresh right now.
Try adding fresh ginger with the peach... it's a delicious combo!
I taught food and nutrition to our local schools 4th and 5th graders for the 4H program. At the end of the year the 5th grades "final" was basic yellow cake with chocolate frosting. It was done as a group with no assistance from my assistant or I. They were "judged" on a variety of things from working together to keeping their station clean then we sampled the final product discussing what went right, wrong and and what we would do differently. It was a fun 12 years.
I taught a group of 9, 10-11 year old boys cooking for 4-H. We made yellow cupcakes with cream cheese icing for their fair judging contest. I think we got 3 blue ribbon, 1 red and 1 white, which I thought was pretty good for a group of young boys.💕💕
@@debbiedoor2693 i love hearing about kids entering projects at the fair! Even better when they bring home the BLUE! And god bless you....boys!
Finally! I’ve wanted your mom to have those storage containers/canisters ever since the video where she “fought” with her beautiful glass jars. Happy Mothers’ Day to her! 💙🤍💚
I can not believe Im watching you clean. Its like being with a family member just having a cuppa and talking and cleaning!
God Bless for being you.
When making a fruit crisp, I like to add crushed gingersnaps to the topping mixture. It just adds an extra layer of flavor that enhances flavors...especially a peach crisp.
Hi Becky! Congrats to your brother in-law!
Just wondering if you have ever tried putting strawberries in with your rhubarb?
I don’t make any recipe with rhubarb without strawberries! Yummy! My favourite is the jam.
Hope you had a great weekend with family.
Rhubarb Strawberry pie is delicious.
Yes! I was going to suggest this as well. My Auntie always made Strawberry Rhubarb Pie for my dad. He loved it!
🍓 rubarb pie is delicious they are my mom's fav
Professional cake maker here... You should not frost frozen as it causes air bubbling in the frosting but if it is slightly frozen make sure you cut a slit on the cake to help it release air. Also on another note... if you add 3 tablespoons cocoa, 2 tablespoons red for coloring gel and switch the flour to cake flour, you can make a red velvet cake. My kids favorite with cream cheese frosting!!!
I learned how to make "goop" in a cake decorating class in the '90s. Mix together equal parts oil, flour, and shortening until it's like mayonnaise. Brush the mixture onto your pans . . . no stick!! Parchment no longer needed. The "goop" is shelf stable for a long time when stored in a tightly sealed container.
Interesting…. Susan, Becky’s Mom.
Becky, I wanted to share with you that I accidentally stumbled across a Penzeys!!! I went to Trader Joes yesterday and decided to take the extra 15 minutes to go to a new location from my normal store. On my way home I was stopped at a stop light and there in the strip of stores was a Penzeys! I absolutely pulled in and checked it out. I wouldn't have otherwise known what it was and wouldn't have gone in. I only shop Trader Joes about 2-3 times a year to stock up on certain items I love from there so I think Penzeys will be visited about that often too. I came out with a few new seasoning blends to try :)
Hi! I really enjoyed watching you bake chocolate cake :) You asked for rhubarb - ideas. I don't know if anyone has said it earlier in the chat, but rhubarb juice is delicious on a warm summers day. You cut your rhubarb into maybe 2 cm pieces, and put them in your steam juicer. When all the juice has been pulled out of it, you just add as much sugar as you want. I use about 1/3 of the raw rhubarb's weight in sugar+ lemon juice. Then you get a very good rhubarb- juice which you can mix with iced water. You can also make a lovely sirup of the rhubarb. Boil 5 parts rhubarb (gramss) with 2 parts water and 2 parts sugar. Boil for 30 minutes, siw it, and let it reduce until you get the consistency you want. Good luck. :-)
Hi thought you might like to know that for easiest spreading of frosting sometime having a tall glass of hot water helps for smoothing out. What you do is dip your offset spatula into it then dry it and spread. Unless you have a frosting that's too dry then leave it moist. (Also you might want to get a class from "Wilton" on cake decorating. They are easy and fun. I think you might like it because you already have a vission for different styles of cake).
A lazy Suzan is a great hack for decorating cakes. The cake rotates easily while you try to frost it. Looks absolutely delicious!! I’d love to try this recipe!
Yes, makes things easier for sure, Susan, Becky’s Mom.
You should add liquid to the vanilla beans so they don’t mold. Possibly start a second bottle to have one steeping while having one to use.
I love Rhubarb juice! I mix it with sparkling water! I just want to taste the rhubarb but not the sweetness.. It's so refreshing! For two liters of juice you'll need:
1 kg rhubarb
250 g sugar
1.5 l water
Juice of one lemon
You should allow about 30 minutes for the preparation of the rhubarb juice.
Wash the rhubarb and remove the stalk. Peeling the rhubarb is not really necessary.
Cut the rhubarb into pieces about two centimetres long.
Bring the water and sugar to the boil in a pot.
Add the rhubarb pieces and the lemon juice.
Cook the mixture over medium heat for about 15 minutes until the rhubarb pieces have softened and the sugar has dissolved.
Puree the mixture.
Pour the juice through a sieve into the saucepan.
Boil the rhubarb juice again.
Wash out the glass bottles with hot water.
Pour the hot juice into the glass bottles and allow the juice to cool in them.
Hi Becky, I'm from Western Australia. I love watching your channel!
Our favourite way to use rhubarb is to add it to strawberry jam, 500g rhubarb /1kg of strawberries. Same quantities for fig and rhubarb jam. This year we made rhubarb chutney and it was a huge success.
Thanks, Becky! Your videos are fun and informative and you are a dear!
love the parchment paper trick. thank you so much!! love your honesty about being stretched!!!
Rhubarb Coffee Cake
1/2 cup shortening
1 1/2 cup sugar
1 egg
2 cups flour
1 tsp. soda
1 tsp. vanilla
1 cup buttermilk
1 1/2 cup rhubarb
Mix all of the above ingredients, except rhubarb. Cut up raw rhubarb and fold into mixture. Place in a 9x13 pan. Sprinkle top with 1/2 cup sugar and cinnamon. Bake at 350 for 45 minutes.
This is very good. I use butter instead of shortning.
Love your videos Becky! I got my first real garden planted! I'm always amazed at what you're able to accomplish. Great job!!
I ate so much rhubarb growing up with my German immigrant grandparents that I hate the stuff but your crisp recipe makes me want to try it again that way.
I dehydrated some rhubarb last year and ground it into a powder.. makes a lovely addition to many desserts..
Fabulous recipes Becky. You are such an inspiration to me and your almost 290000 subs. So happy for you.
Love rewatching some of your videos! Makes me remember how I started liking and seeing your crafts ♡ plus the 5 months "before" you was so wholesome and adorable as always
Delicious! When making crisps, I often use chopped pecans or walnuts rather than oats. Whatever you use, a crisp is delish. Thanks for your great videos.
I love a clean kitchen! And the roses on your island are BEAUTIFUL! So refreshing in a clean kitchen!
I’m Mexicana out in Texas and I can’t tell you when or where I was introduced to rhubarb but I absolutely love it!
I was in Horseshoe Bay yesterday and they have this cute bakery with all kinds of goodness there… but Nooo rhubarb! Man was I disappointed, lol. The banana cream was the best I’ve ever had though, soo not too sad.
Then I see your video today!💕 You speak to my soul and have inadvertently helped me more than you’ll ever know. I’ll message you one day.
Anyway, Great video, Becky. Enjoy your weekend and can’t wait to hear what your secret is!💕
I just received the pasta maker for my Kitchen Aid mixer. I've been on the fence for a while whether to get one or not. Thanks for giving me the incentive to order it. Can't wait to try it!
Yay! I’m so excited for you!
Love your frosting! Just to let ya know if you have time make the frosting ahead of time and the chocolate will have time to bloom and darken. Also use your paddle for 5 mins after your done whipping it up to smooth it out so it's not too fluffy! Keep up the good work! Also strawberry rhubarb sorbet is a winner
Rhubarb sorbet? I’m in!
Love you Becky! I appreciate all the hard work you put into making your videos. I always come away from watching to have learned something new.
I love your videos. You get so much accomplished. Thank you for the inspiration.
Watching your videos while being sick in bed already made my day a lot better ♥️
Sorry about your being unwell,get well soon.By the stripes of Jesus you are healed.Amen!!
Take care and may your recovery be swift and complete.
You are so amazing 🤩 I'm from Florida and I love your videos I have a acre land too and I garden. Now I'm learning to preserve my food thanks to you thank you so much for all you give us all !!!!!
Ooh I love that! Awesome tips!!
I enjoy baking cakes and decorating.I’ve never had rhubarb before. I’m going to try it at my local farmers market to see if I should plant some.
I binge watch you when I am doing my gardening and home improvements. Thank you so much for all of the Great ideas. I am making your homemade breakfast sandwiches in the morning.
Once again fantastic work and efficiency in the kitchen. Your flowers are a beautiful added touch.
I love rhubarb!! My grandma grew it I'd sit out in the garden with a cup of sugar and dip the rhubarb in it.
I love when your parents are helping you. They are so sweet. ❤them
Real buttermilk is the liquid that comes off beaten cream when making butter. One can make a buttermilk substitute using a cup of whole milk adding 1 tablespoon of lemon juice. Mix and let sit for 5-10 minutes
The cake we used to make for birthdays was the 1 2 3 4 a yellow cake which gets its name from the proportions of ingredients - 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. Traditional recipe for at least 70 years and readily found on google. Frosting of choice and I have done chocolate, marshmallow like frosting, cream cheese with lemon. When I use cream cheese frosting I fill between the layers with lemon curd and sometimes with sliced strawberries.
Hi Becky those cakes look delicious a tip for you if you wrap the cakes while they are still warm it helps the cakes stay moist
Always something fun going on in your world Becky! Thanks for bringing us along! 😊🎉
I love making my homemade vanilla extract with bourbon.
It looks yummy 😋. Here in Sweden we don’t normally use frosting for our cakes. I’ve noticed that it’s a go to in the States. Here we almost always have whipped cream on/in ours (not the spray kind)
I can't stand frosting, so I'm with you. I'd much rather have whipped cream or nothing at all on my cake.
That sounds so good! I’m always scraping the frosting off because it’s too sweet.
The same in the UK 👍 & if not cream,probably melted chocolate - or both! 😋😀
@@lindaboice3949 it’s way too sweet for me too!
@@kaseybridges5184 you don’t have to add sugar to it. A yummy idea is to add raspberries to your whipped cream. You can even use frozen ones, un thawed ofc ❤️
Have fun Becky, enjoy your family time together xx
Hi Becky!! Love all your doing, keep up the amazing work. You're doing great!
Becky, you never cease to amaze me! You are such a talented young woman. I can see the joy in you every time you do anything!!! I look forward to watching you everyday. Thank you so much 💓! Pam
Rhubarb can be combined with any fruit for a sauce or jam in any dessert, sweet or savory tart sauces, over ice cream, meat, combined with cranberries, blueberries, pears, apples,
strawberries, etc.
The yellow cake was beautiful! I bet it tasted amazing!!!
Everything looks so amazing
you and Josh are so good together, the oat breakfast looks amazing must try this I love oats and blueberries. The pasta looks super cool. I love having a clean kitchen too. love to you both. xxx
Ms. Becky, you have inspired me SOOOO SOOOO much. I just told my husband yesterday that we are going to start baking from scratch, canning and making freezer meals. I can't thank you enough for the directions, information and encouragement. You just simply precious! God bless!
Have you tried rhubarb lemonade? My 15 yr old granddaughter perfected this several years ago. She just brought me my first rhubarb lemonade of the season..so good!
My parents bought a house in Oregon in 1970 that came with a couple of rhubarb plants. They are still producing. We used to pick it and eat it as is, also cook with it and make strawberry rhubarb jam.
A trick I use to hike the flavor of yellow cakes is to use Margarita mixer in place of water/fluid especially if I'm using a box cake as my base.
what is margarita mixer?
@@deeferry6520 a sugary, limey liquid mix made for quick Margaritas, its got no alcohol so it's designed to just add alcohol and ice.
I use powdered buttermilk, I just never use all of a carton and I hate wasting it.
With parchment paper, 2 hacks. You can use your scissors to trace the pan, effectively cutting it out as you trace. Or, you can fold the paper in half and in half again making a smaller square that is roughly a quart of the pan & then fold in half from the point (making a triangle) another 2-3 times, cut off the edge rounded and when you unfold it, it should be pretty close to the pan size. ☺️
I was making a Rhubarb Strawberry pie the same day I was watching you made your Ruhbarb crisp. I love ruhbarb. Love all video's Becky. Your garden is looking stunning. I'm so very happy for you.
Tip: For silky-smooth, fluffy frosting, ALWAYS sift confectioner's sugar.
I made a peach baked oatmeal and my husband loved it. Since I been watching your videos you gave me the idea to try baked oatmeal and it’s a hit and so versatile. Thank you
Yellow cake with chocolate frosting is also my husband’s favorite so definitely saving the links 👍
Becky, your mother is correct about the parchment paper on the bottom of the cake pan. I've been doing that with wax paper for years. When you press it to the bottom, start in the center so you can work out all the air bubbles, then press the edges.
Your batter would have been just a little thicker still if you had made your own buttermilk out of whole milk. I did that myself recently when making a cake to donate for a bake sale.
Question about mulching with the rhubarb leaves,... does leaving those large rhubarb leaves not encourage snals/slugs?
Also like the SnapWare containers! We always remove the rubber seal before putting the lids in the dishwasher.
One my fondest memories growing up as a child was helping my Nana make Rhubarb Crumble with English custard.
I just made this cake but with vanilla whipped cream as frosting. It is SO good and so easy! 🤤. Thanks for the recipe
Hi Becky! You are right down the freeway from me! I cook a lot too and love watching your videos! I also garden and own a natural soap & candle business. We have a lot in common. Keep working hard!
I am looking forward to making your baked oatmeal & yellow cake. Becky, You are quite the hard working, organized, ambitious woman. That's a Great Thing. I just recently found your channel. so now I watch you Every Day! Your garden is amazing too. I would like to see your husband. Does he ever get into your videos?? Can your home made pasta be kept in the freezer??
In the warmer weather I mix frozen blueberries into yogurt that I make and freeze them in little cups or ice cube trays as a treat for my dogs. They love it!
I made strawberry rhubarb crisp today. I didn't measure or anything. It was sooooo good. Thanks for the inspiration.
Thanks for sharing.
I make rhubarb salsa that my family enjoys! I also make Rhubarb butter tarts. This year I tried Rhubarb scones that are super easy and absolutely delicious! I also tried this year pickled Rhubarb- but haven't tried it yet as it needed to sit for a few days. Thank you for your awesome videos!!! I enjoy each one!
Careful with those ribbons when using on a cake. They are held by staples, and the staples are flimsy and can detach. You don't want someone to bite into a staple or swallow it.
Because I always struggled finding buttermilk in store I just made my own as you suggested. Never buy it. In the UK it is much more common to make cakes "from scratch", I'm always amazed how most Americans talk about "making a homemade cake" and then pull out a boxed mix!
We like to get by with saying "if it's baked at home, it's homemade." 😄
I don't believe that myself, but I do make both homemade and boxed mix cakes.
Hi Becky. Love your videos...my favorite cake is yellow with chocolate frosting...yummy. You are so fun. You have inspired me to get back to the garden and also do more scratch cooking.❤❤🙋♀️🙋♀️🤗🤗
Thanks Becky 5-29-2022♥️., Your Garden is Beautiful Becky you guys Remind of the Amish People Everything Organize
That's a great idea with using strips of parchment paper under cake to frost. Gonna have to use that! Thanks for sharing.
I made the suggestion on the video where she and her mother made several cakes. I learned that trick in the 80's in a cake decorating class I took.😉🎂
My hand crank pasta maker came in the mail, so I’m super excited to give it try!
First I need a bottle of rum that big & second I need to find the video to make the vanilla! I love baked oats so I’ll be trying your recipe thank you and I’ve wanted to try pasta making for so long but I’m so worried I’ll do it wrong. I hope you had a lovely weekend xx
Hi Becky! An old way here in Finland to preserve rhubarb is to waterbath can it just on itself (it's acidic so it cans well as is) or stuffing a glass bottle full of rhubarb pieces, topping it up with clean water, corking it well and keeping it in a cold and dark place. You can also make a delicious rhubarb cider with your steam juicer! I always use the scraps for a pie filling after juicing.
My grandma made delicious rhubarb soup by boiling sugar, rhubarb and strawberries (and cloudberries, but you guys probably don't have those)
in water and thickening it with potato (or corn) starch. Serve cold with whipped cream.
Your rubarb crisp looks mouthwatering!
Also rhubarb mead (non-alcoholic) makes a refreshing summer drink:
Cook 5 cups of chopped rhubarb in half a gallon of water for 20 minutes. Strain and add 18-19 oz of brown sugar. Add half a gallon of water and 1/4 cup of lemon juice. When the liquid is lukewarm, dash a tiny amount (1/8 teaspoon) of dry yeast on top and let ferment lightly covered for a day.
The next day, bottle in clean bottles and add one teaspoon of sugar in each bottle. It's ready to drink after a week in the fridge and keeps about a week more.
These measurements are a bit vague, for metric system doesn't translate well to imperial, but then again this is not exact science either.
I love rhubarb! I’m growing rhubarb split from plants that were passed down from my mom’s grandparents. A fine legacy to leave! I like to make a rhubarb tart with almond extract that I found a number of years ago on the Pillsbury website. Calls for strawberries and rhubarb; I go straight rhubarb, 4 cups total. Rhubarb syrup or jelly from juiced rhubarb is delicious, too, and a good way to preserve it. I also freeze rhubarb in quart bags for pie.
Oh my goodness.....as you were frosting that cake I was smelling the chocolate. LOL :) Thanks....God's blessings.
Omg ! I'm so jealous 😫 of your tons of rhubarb! None but frozen in the store in Florida..My family ate alot of rhubarb when we were in the Midwest. Always had rhubarb/plum compote or strawberry/rhubarb compote,with all the pies and crisps and cobblers..we used the compote on breads,muffins,icecream,by itself after dinner,on oatmeal,on waffles,on sharp cheddar cheese..noodle kugel,as filling for jelly roll..Love your videos Becky !
Yum! Crisp looks so delicious!!!
You’re a YT natural! Great content and a bubbly outgoing personality!
They come out great frozen. Very moist.
So inspiring!!!