Hi theres a long time Peynuse my aunt used to make when a cow gives birth ...she used the first milk...it was like a custard ...it have a lot of recipes with the one thats boiled down and is grainy ...but I was hoping to see some Trini make that white one ...that is like a custard...it tasted so great...dont know if you know what I am talking about
It changes the texture of the pies. However, you can try reheating it in a pan on low heat with a little butter. That may be the best way, and you can see if you like it like that.
Whenever I'm having an event, I usually make them. My guest love them cause they say it's portion. control. Great recipe and method.
Love recipes that's easy like this. I will introduce this to my two young grands, who love anything pasta. Thanks for sharing, have a love evening
Hi theres a long time Peynuse my aunt used to make when a cow gives birth ...she used the first milk...it was like a custard ...it have a lot of recipes with the one thats boiled down and is grainy ...but I was hoping to see some Trini make that white one ...that is like a custard...it tasted so great...dont know if you know what I am talking about
I subscribed to your channel last year when I came across it by accident and I think you do a great job
Next - how about a muffin twist on currant rolls
yummy
Arlene, do you think these can be reheated successfully if frozen?
It changes the texture of the pies. However, you can try reheating it in a pan on low heat with a little butter. That may be the best way, and you can see if you like it like that.
@@trinifooddesigner-arlene4642 Thanks so much for replying, I appreciate it!
cook sardines from scratch