Podcasts about Bake

In the 4th edition of the Guest List Podcast Jake goes live at Allegiant Stadium for the 2021 Top Tech Awards, which is an annual awards show that passes out 12 varying tech awards from across the city. This was the first time Top Tech Awards were hosted in-person at Allegiant Stadium and Bake becomes the first podcaster to host a podcast inside the stadium. The podcast episode includes two 15-min interview with the judges and eleven 3-min interviews with the award winners.Vegas Inc. Article: https://vegasinc.lasvegassun.com/business/2021/nov/18/vallys-titans-of-tech-recognized-in-11th-annual-to/Vegas Inc. Photos: https://vegasinc.lasvegassun.com/photos/galleries/2021/nov/17/20211117_lvw_tech_wvweb/#/0Full Video: https://vimeo.com/647857727/a42959b08d|Judges|Debbie Banko: https://www.linkedin.com/in/debbie-banko-2668523/Michael Rainey: https://www.linkedin.com/in/michael-rainey-06a45950/|Award Winners|Blake Resnick: https://www.linkedin.com/in/blake-resnick-164871bb/Ian Jones: https://www.linkedin.com/in/ian-jones-16068bb/Harvin Chavez: https://www.linkedin.com/in/harvinchavez/Cam Johnson: https://www.unlv.edu/medicineDennis: Moriarty: https://www.linkedin.com/in/dennis-moriarity-527a487a/Kris Smith: https://www.linkedin.com/in/kristopherronaldsmith/Sonal Chablani: https://www.linkedin.com/in/sonalchablani/Jaswant Tony: https://www.linkedin.com/in/jtony/Chekesha Van Putten: https://www.linkedin.com/in/chekesha-van-putten-b1a7903/Jason Stump: https://www.linkedin.com/in/jasonstump/Dan Neuman: https://www.linkedin.com/in/danneumanlv/

As most of you know, Erin is taking a break to deal with her mental health and we ask for love and support as she takes this time off. This week, Mary Payne is joined by Katie of A Date with Dateline to discuss the finale of 90 Day TOW “Love is Love." Wow, what a great episode with many heart warming moments. We can't get over the beauty of Kenny and Armando's wedding! We liked Alina's wedding dress and location and wish she didn't make it official with Steven. We can't believe Evelin is declaring her undying love for Corey all over the ‘gram when she hated him 2 weeks ago. We feel bad for Bini again but we still wonder WDBD? (What did Bini do?) We are STUNNED Jenny and Sumit actually got married and LOVED their wedding attire. We can't WAIT for the tell all next week!As promised - here is a link to Armando and Kenny's merch!https://www.kennyandarmando.com/t-shirtsTake a listen to A Date With Dateline and A Date with the Bake anywhere you get your podcasts and follow Katie and Kimberly on Instagram @datedateline and Twitter @datedateline.PLEASE follow us on Twitter & Instagram @pinkshadepod and TikTok @pinkshadepodcastJoin our Hey Bunkie on Patreon for Erin & Mary Payne's bonus show recaps every week: www.patreon.com/heybunkieJoin our Pink Shade Patreon for extra chats, recaps of documentaries, book reviews, true crime, personal stories & more: www.Patreon.com/pinkshadeJoin the closed Facebook group: Pink ShadeVisit the Pink Shade MERCH STORE – Hey Bunkie & Pink Shade logo items (Plus tons of 90 Day & LALU merch, Real Housewives items & more!) See acast.com/privacy for privacy and opt-out information.

Hello everyone and welcome to another brand new episode of Nikoli's Kitchen! I'm thrilled to be coming back this week with a brand new Table for Two featuring the absolutely incredible Em of Verbal Diorama, a show that's all about the history and legacy of movies you know, and movies you don't! Em is here to talk all about all things Mac & Cheese, the ultimate in comfort food. It was such a thrill to have her on the show to talk about her memories of her mom making mac & cheese and to share her love of all things film. She is truly a joy and you need to do yourself a favor and subscribe to her show anywhere you listen to podcasts. You can follow Em on Instagram, Facebook, and Twitter and check out more about her show- and sign up for her newsletter- at https://www.verbaldiorama.com/. Em, you were an absolute treat to share the mic with. Thank you for coming on the show, and thank you so much to everyone out there for listening. You are amazing, and I hope you are having a wonderful day, week, month, and year. Thank you so much for coming on this journey with me. Em and I talked for about 90 minutes total for this episode and you can hear the uncut version of this episode- with at-length discussions about where Keanu should be put into the MCU, her memories of watching movies with her grandparents, and more- on patreon! Sign up today for this and other great bonus content today!   Featured Recipes for this Episode 4 T unsalted Butter (1 stick) 4 T flour 2-12 oz cans evaporated milk (whole milk) 1/2 large onion, chopped 10 cloves garlic, finely chopped 2 T brown sugar salt to taste 1 T cracked black pepper 1 T turmeric 1 t paprika 1/2 t allspice olive oil 16 oz freshly-shredded or cubed cheddar cheese 1 lb of small shells 1/2 c crushed potato chips (your choice) 2 c shredded mozzarella cheese Preheat your oven to 350°. Add olive oil to a large stockpot or dutch oven at mid heat. Add the onions and a sprinkle of salt to begin sweating them down. Once they start to get translucent, add your brown sugar. Reduce the heat to low and cover. Saute the onions for 15-20 minutes until they are nicely browned and softened. Remove the cover and add your garlic, cooking for just a minute until perfumed.  Add your flour and cook together for a minute, stirring together until a paste forms. Keep stirring and cook this for a minute to cook out the flour. Add your paprika, turmeric, and black pepper and stir until combined.  Add the evaporated milk and stir until combined. Return the heat to medium and continue cooking until it forms a thick roux. Remove from the heat and add your cheese and butter, stirring to combine. Add back to the heat intermittently if necessary to melt the cheese, but the roux should be hot enough to melt it eventually.  Boil your pasta in well-salted water, leaving it a little less than al dente so it can finish in the sauce in the oven. When soft, strain the pasta and return to your pot. Add the cheese sauce mixture and stir to combine. Spoon the mac & cheese out into a 9x13 baking dish or into individual serving dishes (I have 12 oz. cocottes).  Top with your crushed potato chips & mozzarella cheese. Bake for 30 minutes or until the cheese is hot and bubbly. Serve immediately! Yield: 8 cups. Calories per serving: 729 per 1 cup without the chips (amount with the chips will vary depending on the type of chip).   Em's Original "Recipe" for mac & cheese: Boil the pasta, drain (boil it for a few mins less than on the packet) Make the cheese sauce by combining butter and flour, then whisking in whole milk and seasoning with salt & pepper Cook the sauce until it's nice and thick. Add in cheese (I usually use cheddar) and a little paprika, stir well. Combine cheese sauce with cooked pasta. Transfer the mac and cheese to a baking dish, sprinkle with more cheddar, add mozzarella and some crushed ready salted crisps (aka chips!) but make sure the crisps are on top to make it extra crunchy! Bake for 30 mins or so til cheese is bubbly   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Segment Break "Lots of Love, Judy" by David Celeste. Licensed from Epidemic Sound. Check out more of David's music at https://open.spotify.com/artist/14elbOcXjl043MKBKQuGPS. Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV. Outro "The Climb" and "Daybreak" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Good Night Waltz," "Inner Vision," and "Iroh" - Wendy Marcini "Traces," "Calme," "Cessura," "At Dawn," "Demure," and "Dvala" - Ever So Blue

Abby Dodge, is back! We find out all about her newest book, Sheet Cake: Easy One-Pan Recipes for Every Day and Every Occasion. Think you can't make a gorgeous and delicious layer cake? Think again! Abby has a great system for making these easy. Included below is her recipe for Banana Buttermilk Cake with Vanilla Buttercream Frosting. ABBY'S LINKS Instagram: https://www.instagram.com/abbydodge/ Facebook: https://www.facebook.com/abbydodge Website: http://www.abbydodge.com Confessions of a Baking Nerd blog: http://www.abbydodge.com Books: https://www.amazon.com/Abigail-Johnson-Dodge/e/B001ILKDFW Ask Abby a baking question: http://www.abbydodge.com/contact/ BANANA BUTTERMILK CAKE SERVES 12 TO 16 The banana-chocolate flavor combo continues to be a favorite at Dodge family birthday celebrations. Because it bakes up so quickly, this cake is perfect for weeknight dinners or parties   CAKE 2⅔ cups (12 oz/340 g) unbleached all-purpose flour 1 tablespoon baking powder ½ teaspoon table salt ¼ teaspoon baking soda 2 sticks (1 cup/8 oz/227 g) unsalted butter, softened 1 cup (7 oz/198 g) granulated sugar ½ cup (3½ oz/99 g) packed light brown sugar 4 large eggs, at room temperature 2 teaspoons pure vanilla extract 3 very ripe medium bananas, mashed (about 1 cup/9 oz/255 g) ½ cup (4¼ oz/120 g) buttermilk, at room temperature   ASSEMBLY AND SERVING Vanilla Buttercream Frosting Cake croutons or cakes, (recipe below) soft or toasted (optional) Banana slices (optional)   BAKE THE CAKE Position a rack in the center of the oven and preheat the oven to 350°F (180°C/gas mark 4). Lightly grease the bottom and sides of the half sheet pan. Line the bottom with parchment and lightly grease and flour the bottom and sides. Combine the flour, baking powder, salt, and baking soda in a medium bowl and whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the granulated and brown sugars and continue beating on medium-high speed until fluffy and lighter in color, 2 to 3 more minutes. Add 3 of the eggs, one at a time, beating until blended after each addition. Add the vanilla along with the remaining egg. Add one-third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the mashed bananas and mix until just blended, about 30 seconds more. Add another third of the flour mixture and mix on low speed until just blended, about 30 seconds. Add the buttermilk and mix until just blended, about 30 seconds. Add the remaining flour mixture and mix until just blended, about 30 seconds. Scrape the batter into the prepared pan and, using an offset spatula, spread evenly. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Unmold the cake, let cool, and cut out 3 circles or 4 rectangles.   ASSEMBLE AND SERVE THE CAKE Fill and assemble the cake layers, using about half the buttercream on the bottom layers. Top with the final layer. Spread the remaining frosting on the top and sides of the cake. Just before serving, scatter cake croutons and banana slices over the top of the cake, if desired.   flavor swaps Marshmallow Chip Use the Vanilla: Marshmallow Frosting (full recipe, with Chocolate Chips add-in; pages 142 and 153) in place of the buttercream. Toffee-Banana: Use the Vanilla Cream Cheese Frosting (full recipe, Brown Sugar variation; page 139) in place of the buttercream. Just before serving, gently press handfuls of toffee pieces around the sides of the cake to cover completely.   VANILLA BUTTRECREAM FROSTING full recipe: makes about 5 cups (4 41⁄8 oz/1.25 kg) ¼ cup (1⅛ oz/32 g) unbleached all-purpose flour 1⅓ cups (10 4⁄5 oz/320 g) whole milk 1½ cups (10½ oz/298 g) granulated sugar ½ teaspoon table salt, plus more to taste 5 sticks (2½ cups/ 1¼ pounds/567 g) unsalted butter, at room temperature 2 to 3 tablespoons pure vanilla extract half recipe: makes about 2 1⁄2 cups (22 oz/624 g) 2 tablespoons unbleached all-purpose flour ⅔ cup (52⁄5 oz/160 g) whole milk ¾ cup (5¼ oz/149 g) granulated sugar ¼ teaspoon table salt, plus more as needed 2½ sticks (1 cup plus4 tablespoons/10 oz/ 283 g) unsalted butter, at room temperature 1 to 2 tablespoons pure vanilla extract Place the flour in a small saucepan. Tipping the pan to one side, add about 2 tablespoons of the milk and whisk until the mixture forms a thick, smooth paste. Add another 2 tablespoons milk and whisk until blended. Set the pan on the counter and gradually add the remaining milk, whisking until the mixture is smooth. Place the pan over medium heat and, whisking constantly, bring the mixture to a boil. Cook, continuing to whisk constantly, for 1 minute. Remove the pan from the heat, add the sugar and measured salt, and whisk until the sugar is dissolved. Pour the mixture through a fine-mesh sieve set over a medium bowl (do not press down). Scrape the underside of the sieve into the bowl and discard the floury remnants in the sieve. Set aside, stirring occasionally, to cool completely. (For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until chilled to room temperature.) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add the cooled sugar mixture and 2 tablespoons of the vanilla and beat on medium speed until smooth and well blended, about 2 minutes more. If the mixture looks grainy or “broken,” keep mixing until the texture is smooth. Taste and add more salt and vanilla as needed. The flavor should be vibrant. Store the buttercream, well covered or in heavy-duty zip-top bags with the air pushed out, in the refrigerator for up to 4 days or in the freezer for up to 3 months. Before using, bring to room temperature and beat until smooth and light. Before using, bring to room temperature and whisk until smooth and warm enough to spread.   HOW TO MAKE CAKE CROUTONS Using a serrated knife, cut the edges of the cake scraps into ¾-inch pieces. For soft croutons, cover and store the pieces at room temperature for up to three days or freeze for up to three months. Thaw at room temperature and refresh in a 350°F (180°C/gas mark 4) oven for about 5 minutes. For crisp croutons, arrange the cake pieces on a parchment-lined half-sheet pan so they aren't touching and bake in a 350°F (180°C/gas mark 4) oven until the edges are dry, 12 to 14 minutes. Set aside to cool completely. The cake croutons can also be mixed into brownie or cookie dough, used in a bread pudding, layered with mousse, or whipped cream in a parfait, or sprinkled on top of ice cream.   ASEMBLING AND SERVING THE CAKE Three- or four-layer stacked cakes can be round or rectangular. To make a three-layer round cake, use an inverted plate or cardboard template and the tip of a small knife to cut out three 6¾-inch (16.7 centimeter) circles. To make a four-layer rectangular cake, use the tip of a small knife to cut the cake in half along the 18-inch (46 centimeter) length, then cut again in half along the 13-inch (33 centimeter)length to make four rectangles that are approximately 9 by 6½ inches(23 by 16.5 centimeters). Brush away any crumbs from the sides of the layers. Save any remaining cake scraps to make croutons or cake crumbs (see page 18), if you like.   Put one cake layer, top side up, on a flat serving plate. (To protect the plate from smears during frosting, you may want to slip small strips of foil or parchment between the cake and the plate.) If the recipe calls for a soak, use a small pastry brush to brush the soak evenly over the first cake layer. Pile 1 to 1¼ cups of frosting onto the cake layer and spread evenly to the edges. Place the next layer, top side up, on top of the frosting. Align the sides and gently press down on the layer.   Brush the soak, if using, on the second layer, and spread another 1 to 1¼ cups of the frosting evenly to the cake's edge. Place the third layer, top side down, on top of the frosting. Align the sides and gently press down on that layer. If you are frosting the outside of the cake, spread a thin layer of the remaining frosting over the sides and top of the cake to seal in any pesky crumbs (this is a crumb coat). Refrigerate the cake for 10 to 15 minutes. Spread as much of the remaining frosting as you like evenly over the sides and top of the cake. Just before serving, pile the cake crumbs or croutons on top of the cake, if using. Or, using a cupped hand, gently press some of the cake crumbs around the sides and top of the cake to cover completely. Add any additional garnishes. ___________________ Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share Find us on Podbean, Apple Podcasts or wherever you listen! https://womenbeyond.podbean.com/e/abby-dodge-talks-sheet-cakes  

Hey Folks and welcome back to your annual tradition of playing for all your friends and family Drinking Alone, With Friends! That's right, its Thanksgiving here on the pod and we celebrate the only way we know how, by drinking beers loosely related to Thanksgiving and then giving out tangentially Thanksgiving handles! As always, but especially this week THANK YOU to all of our loyal listeners and patrons! We love you! Violet's Endgame Ball Corporation's Decision To Raise Aluminum Can Orders Is Unwelcome News For The Craft Beer Industry   Three Handles on Our Frosty Mug of Wisdom No-Knead Garlic and Rosemary Focaccia Bourbon County Stout Instant Vortex Pro 10 Quart Air Fryer, Rotisserie and Convection Oven, Air Fry, Roast, Broil, Bake, Toast, Reheat and Dehydrate, 1500W, Stainless Steel and Black Follow us: Instagram YouTube Facebook Discord  - Join to drink beer, spirits or wine with us!  Support our Beer Buying Habits on Patreon (don't forget to subscribe to drink with Chris while he drinks a Bud Light Chelada!) Chris' Twitch Stream! e(nvelope)-mail us! Click here to let Jordan know your breakfast choices Special Thanks to the following for being AWESOME! Jordan of the Wreck My Podcast! crew! Jake for being a great Friend, Twitch Mod and Trader of Beers! Sal for being the best letter writer/Tud challenger/beer sender ever! Larissa for being the ULTIMATE handle giver of the podcast! Shea for becoming a ROCKSTAR patron!

It's the 6th anniversary of the universally beloved What Ya Got Cookin-Thanksgiving Edition, here on Midday. Last Thanksgiving, the rule of thumb was cancel, or keep it super small. COVID infections are once again on the rise, but lots of people, even those as young as five, have been vaccinated and boosted, so many more people are venturing back to the Thanksgiving table. Our mission here on Midday is simple: we've got three wonderful chefs at your disposal to share recipes and tips to help make your Thanksgiving dinner a delicious and memorable affair. John Shields is a chef and the proprietor of Gertrude's Chesapeake Kitchen at the Baltimore Museum of Art. He's also the host of Coastal Cookingon MD Public Television and PBS. John's latest book is The New Chesapeake Kitchen. Chef Damian Mosley is the creative spirit behind Blacksauce Kitchen, which you can find at the Waverly Farmer's Market and at their storefront on 29th Street in Remington. A little later in the show, we'll check-in with Debonette Wyatt, the chef and owner of My Mama's Vegan, a new Vegan restaurant on Greenmount Avenue here in Baltimore. So if you are not a turkey eater, we'll be showing you some love a little later. And speaking of My Mama's, we'll also check in with Tom's mama, Rosemary Hall, to find out what she's bringing to Thanksgiving with his brother in Tennessee... Whatever you love about Thanksgiving, we'd love to hear about it. What are your family food traditions? Which of the six million ways to make cranberry sauce will you choose tomorrow? Who's coming to your house, or whose house are you going to, and what COVID precautions will everybody be taking?Let's talk, and let's share with each other the things we love about Thanksgiving, culinary or otherwise. Some community notes: The Y of Central MD's annual Turkey Trot Charity 5k is happening again tomorrow. You can run it. You can walk it. You'll enjoy it either way, and you'll help the Y provide meals and services to folks throughout Central MD. To sign up, click here. And this note about some musical happenings at An Die Musik, the performance venue in Baltimore's Mt. Vernon neighborhood. The John Lamkin Quintet will play a set Friday night; TK Blue and the Mentors Trio will play Saturday night, and on Sunday afternoon and evening, the Eric Byrd Trio will play “A Charlie Brown Christmas,” a great show for families. You need to be vaccinated to attend in person. You can stream all of these shows too. Check it all out at An Die Musik'sWebsite. _____________________________________ Here are three of John Shields' classic Thanksgiving recipes: Thelma's Crab and Artichoke Dip This rich and satisfying dip recipe is from Baltimore's Thelma Tunney. It teams blue crabmeat with tender artichoke hearts in a lightly spiced mayonnaise-based sauce and is actually prepared like a casserole. When guests find out Thelma has been invited to a potluck party they are also attending, their mouths start watering in anticipation of this dip. Thelma often serves this dish as an entree baked in individual ramekins accompanied by a fresh garden salad and a hot crusty baguette. When you serve it as a dip, provide plenty of baguette slices or crackers for dipping. 8 ounces sharp cheddar cheese, shredded 2 cups mayonnaise 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce Juice of 1 lemon 1/8 teaspoon cayenne Freshly ground black pepper 1 jar (16 ounces) artichoke hearts, drained and cut into small pieces 1 pound backfin or special crabmeat, picked over. ½ cup chopped parsley Preheat the oven to 350°F. Butter a 6-cup casserole dish. Combine the cheese, mayonnaise, mustard, Worcestershire, lemon juice, cayenne, and black pepper in a large bowl. Stir until well mixed. Gently fold in the artichoke hearts, crabmeat, and parsley. Pour the mixture into the casserole dish. Bake for 20 to 25 minutes. Serve at once.  Serves 8 to 10. _______________________________________ Champagne Cabbage and Apples Not that I really understand the concept, but some people just do not like sauerkraut—go figure. But I found a solution--a little devious, but a solution nevertheless. And here it is: a braised champagne “kraut,” with ginger, caraway, and a goodly amount of tart apples. The secret is rinsing the sauerkraut well under cold water, and then the kraut naysayers will enjoy a plateful extolling the virtues of cabbage, and, of course, champagne. Honestly, whether you like kraut or not, this dish really is a crowd pleaser. 6 tablespoons butter or olive oil 2 slices bacon, cut into 1/2-inch pieces (optional) 1 small onion, thinly sliced 2 tablespoons minced fresh ginger 1 teaspoon minced garlic 3 tart apples, peeled, cored, and thinly sliced 2 jars (2 pounds each) sauerkraut, rinsed in cold water several times and drained 2 cups dry champagne 1 teaspoon caraway seed (optional) Salt and black pepper, to taste. Preheat oven to 350°F. In a heavy ovenproof pot, melt the butter, and if using, render the bacon for a few minutes. Add the onion, ginger, and garlic. Sauté for 4 minutes. Add the apples and sauté for 2 minutes longer. Place the rinsed sauerkraut into the pot. Pour in the champagne, caraway seed, salt, and pepper. Toss together and bring to a boil. Cover tightly and bake in the oven for 1 hour.  Serves 8. ____________________________________ Emily's Favorite Black Rock Orchard Apple Pie 2 ¾ cups flour ¾ cup butter 1 large egg ¼ cup milk 10 large tart apples ½ cup sugar 1 teaspoon ground cinnamon 1 cup cereal flakes (corn, wheat, or a similar type of cereal) Preheat oven to 375 degrees F. Place the flour in a mixing bowl and cut butter in with a pastry cutter, or the tips of your fingers, or in a food processor. If using a food processor, use the pulse feature, taking care to only get a coarse mixture. You don't want to over-process. Beat the egg and the milk together and mix with the flour mixture to form a stiff dough. Divide the dough into two pieces and refrigerate. Peel, core, and thinly slice the apples into a bowl. Mix the cinnamon and sugar together and mix with the apple slices. Roll out one ball of dough to fit the bottom and sides of a 12X9-inch Pyrex baking pan. Sprinkle with the cereal flakes, leaving a ½-inch border around the edges of the dough. Spoon the apple mixture over the flakes. Roll out the remaining dough and place over the apples. Seal by pinching the edges together and brush with a little milk to help brown the top of the pie. Place pie in the oven and bake for 1 hour. Remove pan and place on a wire rack to cool. Pie may be served warm or cold. Serves 10 to 12. Adapted from John Shields' Chesapeake Chef column inEdible Chesapeake MagazineFall 2008 Edition. See omnystudio.com/listener for privacy information.

As most of you know, Erin is taking a break to deal with her mental health and we ask for love and support as she takes this time off. This week, Mary Payne is joined by Katie of A Date with Dateline podcast to talk about this week's 90 Day TOW (Don't Overthink It). This was a chock full episode! Will Jenny finally leave? Will Steven SOAK Alina on their wedding night? Will Raul crash the wedding? Will Ari accompany Bini to Ethiopia and also WHAT DID BINI DO? Will Kenny and Armando kiss passionately at their wedding? And, will Ellie and Victor last another week? Happy Thanksgiving y'all!Take a listen to A Date With Dateline or A Date with the Bake anywhere you get your podcasts and follow them on Instagram @datedateline and Twitter @datedateline.Follow us on Twitter & Instagram @pinkshadepod and TikTok @pinkshadepodcastJoin our Hey Bunkie on Patreon for our bonus show recaps every week: www.patreon.com/heybunkieJoin our Pink Shade Patreon for extra chats, recaps of documentaries, book reviews, true crime, personal stories & more: www.Patreon.com/pinkshadeJoin the closed Facebook group: Pink ShadeVisit the Pink Shade MERCH STORE – Hey Bunkie & Pink Shade logo items (Plus tons of 90 Day & LALU merch, Real Housewives items & more!) See acast.com/privacy for privacy and opt-out information.

San Jose author Beth Lee reads from her new book "The Essential Jewish Baking Cookbook." The book is about learning to bake the Jewish recipes you grew up with, or the ones you want your own family to grow up eating.

Grow Talk 1277 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like If You Can Put Autoflowers Into A 12/12 Room Late In Their Flowering Cycle, If You Actually Need A Fogger Instead Of A Humidifier For Your Grow, If You Can Grow From Start To Finish In 12/12 Lighting, & More On Todays Episode Of Grow Talk

Grow Talk 1277 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like If You Can Put Autoflowers Into A 12/12 Room Late In Their Flowering Cycle, If You Actually Need A Fogger Instead Of A Humidifier For Your Grow, If You Can Grow From Start To Finish In 12/12 Lighting, & More On Todays Episode Of Grow Talk

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Erin starts listing them at 1:58) before starting the episode.Apple Pecan PieMakes one 9-inch pie1 recipe All Buttah Pie Dough, prepared and chilled4 tablespoons (56 grams) unsalted butter1 cup (212 grams) dark brown sugar, divided2 tablespoons (15 grams) all-purpose flour2 cups (240 grams) peeled and diced apples, such as Cosmic Crisp, Honeycrisp, or Fuji (about 2 large apples)3 (170 grams) large eggs, at room temperature1/4 cup (78 grams) maple syrup1 1/2 teaspoons (7 grams) vanilla extract3/4 teaspoon (3 grams) fine sea salt1/2 teaspoon (2 grams) ground cinnamon1 1/2 cups (200 grams) pecan halves, roughly choppedOn a lightly floured surface, roll out the dough to ¼-in/6 mm thick, rotating it as you work to prevent it from sticking to the work surface. Use the rolling pin to transfer the dough to the pan, gently rolling it up, wrapping it around the pin, then unfurling it into a 9-in/23 cm pie plate.Use scissors to trim away the excess pie dough, leaving about ½ in/1 cm of excess all the way around the outside edge of the pie plate. Tuck this excess dough under itself, pressing gently to make it flush with the outside edge of the pie plate. Crimp the edge as desired.Dock the base and sides of the dough with the tines of a fork, then refrigerate for 30 minutes to 1 hour. Towards the end of chill time, preheat the oven to 425°F/220°C.Cut a square of parchment paper slightly larger than the diameter of a pie plate, and press it into the base of the pie plate. Fill with pie weights to the top inner rim of the pan. Bake until the edges begin to lightly brown, 15 to 17 minutes.Remove the parchment paper and pie weights, and return to the oven until the lower portion of crust appears dry and set (it shouldn't brown), 2 to 3 minutes more. Cool completely before filling. Reduce the oven temperature to 375°F/190°C.In a medium pot, melt the butter over medium heat. Place ½ cup (106 g) brown sugar in a small bowl, and use your fingers to rub the flour into it until well combined. Add the apples to the pot, and sprinkle the sugar mixture over it and stir well to combine.Cook, stirring constantly, until the sugar dissolves and the apples start to become tender; continue to cook until the “sauce” that forms from the sugar and apple's juices thickens slightly, fully coating the apples, 4 to 5 minutes.Pour this mixture onto a baking sheet or shallow casserole dish and spread into an even layer. Cool for 10 to 15 minutes.In a medium bowl, whisk the eggs well. Add the remaining ½ cup (106 g) brown sugar, maple syrup, vanilla, salt, and cinnamon and whisk well to combine.Add the apple mixture and pecans to the bowl and stir well to combine. Gently pour the mixture into the cooled pie crust.Transfer the pie to the oven and bake until the custard appears just set in the center when the pan is slightly moved back and forth, 35 to 40 minutes. Cool completely before slicing and serving.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

The countdown to Thanksgiving is winding down and final preparations are happening. Today Malcolm and Java are without their skillet buddy Carol but get a very special call-in guest to help with the show. Also, Malcolm schools Java on the particulars of a wet salad and why adding a little something extra to your traditional Thanksgiving dressing won't hurt. From pillowcase turkeys to macaroni & cheese and everything in between, the table is set for a very thankful Thanksgiving. Let's eat y'all!"The Best Sweet Potato Casserole" courtesy of Bob Yarbrough (Charlottesville, Virginia)All good Southern cooks (and even those not so good) and eaters have a favorite sweet potato casserole recipe. Below is mine and this will mark the 30th consecutive year I've baked it for our Thanksgiving celebration. This year I'll make a half recipe. I'm afraid if we don't have this dish, I'll hear from Stacy's attorney. For those of you who need the fluffy white things on top of your sweet potatoes, I'm sorry. This recipe is marshmallow-free.The recipe is found in a wonderful cookbook given to me as a Christmas gift by my sister and brother-in-law. It's “A Taste of the South” by Terry Thompson and if I place the book on my kitchen table, it falls open to a sweet-potato, brown-sugar-smeared page 117. A woman named Alma Smith created this recipe. It may be prepared ahead and baked just before serving; it tastes even better the next day. Ms. Smith, I bow down before you in honor. A final note…this recipe is not for the faint of heart and there will be absolutely no attempt made to calculate the caloric and/or fat content therein.Ingredients4 large sweet potatoes (about 3 lbs. total), peeled, cooked and hot1 cup unsalted butter or margarine, room temperature (set the butter out overnight)1 cup sugar4 eggs2/3 cup evaporated milk2 teaspoons vanilla extractTopping2 cups firmly packed light brown sugar2/3 to 1 cup unsalted butter or margarine, room temperature (same thing, overnight)2/3 cup all-purpose flour2 cups chopped pecansDirectionsPreheat oven to 375F (190C).Lightly butter a deep-sided 13” x 9” baking dish; set aside.In a large bowl, mash hot potatoes thoroughly. (There are no instructions in the book on how to arrive at the hot sweet potato stage. I always bake the sweet potatoes. Just rub them down in oil, slap on a foil-lined cookie sheet and throw in a hot oven until the caramel starts oozing out. Maybe 400F for 45 minutes or so. I have heard tell of others achieving satisfactory results from peeling and boiling the potatoes.)Add butter or margarine (I have never used margarine, by the way, so I can't testify whether it makes the recipe better, but given the option, butter damn near always trumps margarine in my kitchen), sugar, eggs, evaporated milk and vanilla. Beat with an electric mixer at medium speed until blended and smooth (3 to 4 minutes).Spoon mixture into buttered baking dish. To Prepare ToppingIn a bowl, beat together brown sugar, butter or margarine and flour until smooth and fluffy. Fold in pecans. The original recipe calls for 2/3 of a cup of butter, but I've found that the whole cup works as well. What the hell, it's Thanksgiving! Spread over potato mixture (spread isn't exactly the best descriptor of how to get the topping on the potatoes; you have to glop and very lightly attempt to spread it on in small forkfuls. Distribute the mixture as best you can, secure in the knowledge that the topping melts together to cover any exposed potatoes.). Bake in preheated oven until set and lightly browned on top (about 35 minutes or so). Then let it cool for a bit. This puppy gets all kinds of hot. See acast.com/privacy for privacy and opt-out information.

Even if you can't boil water - we've got something you can bring to Thanksgiving that everyone will gather around & love. No cooking required!Another GIFT A DAY idea to get you started shopping. Tell you the most loved brands of Millennials.

Hello everyone and welcome to this special pre-season kick-off event! Season 3 "officially" begins next week when Em from Verbal Diorama joins me, but with Thanksgiving coming this Thursday I wanted to share something special with everyone. This week, I talk about negating negative thoughts and how we need to re-shape our language when talking about one another- and ourselves. I also break down my full pumpkin pie recipe, from pumpkin to puree to crust to delicious, creamy pie!  Season three is going to mark an evolution in the show in a lot of ways. Some things are changing, but others will remain the same. So much is going to develop over the next few weeks and I'm so excited to share it all with you. Please make sure you head to my YouTube Channel for the video version of this week's positivity segment, and lots of other great video content coming in the future. Thank you all so much for listening, and thank you so much for coming on this journey with me.    Featured Recipes for this Episode Pumpkin Pie Filling 3 c roasted pumpkin puree 1 c evaporated milk  1/4 c sweetened condensed milk 1/4 c heavy cream 2 eggs 1/2 c packed brown sugar  1 T ground cinnamon  1/2 t ground nutmeg  1/4 t ground cloves 1/4 t Allspice 1/2 t salt  To prepare your filling-  Preheat your oven to 400°. Using whole pie pumpkins (as many as needed), cut in half and scoop out the seeds and stringy bits. Remove the stem. Sprinkle with cinnamon and nutmeg (if desired). Roast the pumpkin halves skin-side up for 40-45 minutes, or until the pumpkin rind is partly collapsed and peeled away from the flesh. Remove and discard all of the skin. Transfer the pumpkin flesh to a food processor and pulse it until it is smooth. Store the pumpkin puree in the fridge until ready to use or the freezer for later use (your puree should be cold when preparing the pie filling). Combine all of the ingredients together in a large bowl and mix together with an electric mixer. Pie Crust (Makes 2) 3 cups all-purpose flour  1-1/2 t salt  1/2 cup shortening, cubed and chilled/frozen 1/2 cup butter, cubed and chilled/frozen 1/2 cup ice cold water  1 t cinnamon 1 t nutmeg Combine the flour, salt, cinnamon, and nutmeg in a bowl and whisk together. Add butter and shortening to the dry ingredient mixture. Stir this only with a wooden or silicone spoon and try not to touch it with your hands, as it'll make the butter and shortening melty and the dough won't come together as easily.  Add 1/4 cup of water and continue mixing until combined. Add the remainder of the water as needed until the pie dough comes together in a nice ball that is not sticky (you may need more water, just chuck some ice cubes into cold water to get it to temperature). Separate the dough into two balls and wrap them tightly in shrink wrap. Refrigerate for at least 30 minutes or until you are ready to use. Baking your Pie- Preheat your oven to 400°. Lightly flour your counter or work surface- you can use wax paper here to help transfer it to the pie pan easier. Roll the dough to 1/8" thickness. With a sharp knife, cut the dough about 1-1/2" larger in diameter than your upside-down pie pan (you can just flip it over and put it in the center of the dough for easy reference).  Gently roll your dough around your rolling pin or use your wax paper to transfer it into the pie pan.  Unroll or place it into the pan and work it into place. Place the pie shell into the freezer to chill for 30 minutes. Remove the pie shell from the freezer and brush the edges of the crust with egg wash (if desired). Line the inside of the pie crust with parchment paper. Use pie weights to weigh down your shell to avoid it puffing up or prick holes into the bottom with a fork. Bake the shell for 10-12 minutes or until the edges of the crust are starting to brown. Remove the pie crust from the oven and remove your weights (if used).  Pour in your pie filling immediately- don't over-fill! Bake for 40-50 minutes or until a fork inserted into the center of the pie comes out clean (check it every few minutes once you hit 40 minutes). Halfway through the bake cycle you'll want to cover the rim of the pie shell with foil or a cover so your crust doesn't burn. Remove from the oven and allow the pie to cool completely before serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Segment Break "Langholmen" by Gustav Lundgren. Licensed from Epidemic Sound. Check out more of his great work at https://open.spotify.com/artist/2Qb6yi78O4qlvQDB5JvZKV. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Hibernation" - Hushed "Contrarium," "Fragment," "Forgotten" - Ever So Blue "Torn Apart," "Cause" - Infinity Ripple

Wake, Bake, and Meditate is a guide to using cannabis for spiritual practice and connection with the divine. Author Kerri Connor provides step-by-step instructions to help you work with the divine feminine and masculine, heal your physical body and emotional self, develop relationships on a spiritual level, and achieve bliss and clarity with magical energies.For show notes go to podcast.nvusalien.com

Capt. Kevin was back from his EOSR (Extended Outdoors Show Research) in Georgia and Indiana, and boy, did he have some great stories to share. The big question: did he drop a monster? Listen to find out...Throw in some chatter about a porkfish, greens, boiled peanuts and a bunch of great calls from the OS faithful, and you've got another episode for the books.Here's your L.V. Hiers gear tip of the week: The AFW De-Hooker is a must-have to avoid those some nasty injuries...to you and the fish. Get yours at Hagan Ace Hardware for just $20!Here's your Ring Power CAT tip of the week: Enter to win a FREE inflatable Paddleboard from Hagan Coastal Outfitters and BOTE! Contest details can be found here: www.hagancoastaloutfitters.comHere's your Kirbyco Builders Inc. cooking tip of the week: Captain Kirk's Carrot Soufflé 2-3 lbs carrots 1 stick of butter3 eggs3/4 cup sugar3 tbs flour1 tbs vanilla extract 1 teaspoon baking powder Peel carrots and cut into cubes. Steam till soft. Blend in all ingredients in a mixer or cuisinart till creamy. Bake in a greased 9x9 in shallow dish @350 for 45 mins. Pecans and Marshmallows can be added if you like. Enjoy!

Grow Talk 1276 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Guru Are Hanging Out And Waking & Baking With Soup From Growers Love To Answer Your Grow Talk Questions Like How To Keep Your Plants Watered While You Are Away And Keep Them Happy & Healthy, How To Best Use Dry Amendments To Keep Your Plants Fed In Organic Soil & What The Ideal Soil Is And How To Make It For Yourself & Grow The Dank & More On Todays Episode Of Grow Talk

Grow Talk 1276 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Guru Are Hanging Out And Waking & Baking With Soup From Growers Love To Answer Your Grow Talk Questions Like How To Keep Your Plants Watered While You Are Away And Keep Them Happy & Healthy, How To Best Use Dry Amendments To Keep Your Plants Fed In Organic Soil & What The Ideal Soil Is And How To Make It For Yourself & Grow The Dank & More On Todays Episode Of Grow Talk

Wake & Bake America 1275 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out & Waking & Baking & Talking About The Unprecedented Rise Of Cannabusinesses In Oklahoma With Its Laws Making It Easy To Get A License & The Nefarious Groups That Are Taking Advantage Of The Legal Cannabis Market There & If Kids Should Be Allowed In Dispensaries Or Not Just Like The Liquor Store & More On Todays Episode Of Wake & Bake America

Wake & Bake America 1275 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out & Waking & Baking & Talking About The Unprecedented Rise Of Cannabusinesses In Oklahoma With Its Laws Making It Easy To Get A License & The Nefarious Groups That Are Taking Advantage Of The Legal Cannabis Market There & If Kids Should Be Allowed In Dispensaries Or Not Just Like The Liquor Store & More On Todays Episode Of Wake & Bake America

Wake & Bake America https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out With Daniel One Of The Organizers Of The Cowboy Cup To Fill Us In On How The Judging Of All That Cannabis Is Done & How Open Oklahoma Is With Smoking Cannabis & Cannabis Events & More On Todays Episode Of Wake & Bake America

Wake & Bake America https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out With Daniel One Of The Organizers Of The Cowboy Cup To Fill Us In On How The Judging Of All That Cannabis Is Done & How Open Oklahoma Is With Smoking Cannabis & Cannabis Events & More On Todays Episode Of Wake & Bake America

Courtesy of Alexandra Vang Pumpkin pie from Pie & Mighty in Minneapolis Are you looking forward to eating a slice of pie this Thanksgiving? Or two slices? Maybe you're planning to make one. Pie is a classic finale to a holiday feast, comforting and distinctly American. Do you like pumpkin or sweet potato? Pecan or apple?   Many people discovered baking during the pandemic. But turning out that flaky pie crust can intimidate new bakers.  Host Angela Davis got tips from pie experts and listeners and explored why eating and making pies nourish our family and cultural traditions. Guests:  Rachel Swan is co-owner and chief pie baker at Pie & Mighty in Minneapolis. After years working in the restaurant industry she started selling pies by subscription in 2016 and opened the brick-and-mortar shop in 2020.    Ken Haedrich is founder of the online pie-making community thepieacademy.com and author of 16 cookbooks, including a comprehensive guide to pies for new and experienced bakers published last year, “Pie Academy: Master the Perfect Crust and 255 Amazing Fillings, with Fruits, Nuts, Creams, Custards, Ice Cream, and More.”  Lachelle Cunningham runs Chelle's Kitchen, a catering and food education business based in Minneapolis. She was previously founding executive chef at Breaking Bread Cafe, which opened in 2015 in north Minneapolis and still serves a variation of her uncle's sweet potato pie recipe.  Use the audio player above to listen to the full conversation. We also asked listeners to tell us about their favorite pie recipes. Check them out below and tell us about your favorite here. Pumpkin Pie (with a kick!) Mix these 8 dry ingredients together in small bowl: 1 cup sugar1 tbsp. flour1/2 tsp. salt1 tsp. ginger1 tsp. cinnamon 1/2 tsp. nutmeg1/8 tsp. ground black pepper1/8 tsp. cloves In large bowl mix: 3 large eggs1 1/2 cups pumpkin scant 1 cup light cream Add dry ingredients to wet ingredients stir well, pour into a 9” unbaked pie crust. Bake 45-55 minutes at 400 degrees in the oven. Let cool, serve with whipped cream and grated nutmeg on top or with vanilla ice cream. Karen's Pie Crust Mix together until pea sized pieces:3 cups flour1 1/4 cups butter 1 tsp. salt In one cup measure, mix: 1/4 cup cold waterI beaten egg1 tbsp. white vinegar Pour liquids into dry ingredients, mix to form a ball.Put flour onto board, divide dough into four equal pieces. Each ball is enough for 1 crust. The unbaked dough can stay in refrigerator for up to a week or freeze dough in small piece or in a rolled out pie crust. Penny's 5 ingredient Last Minute Pie I bring this when invited last minute. I stop at the store to pick up the items. When I arrive, I ask for a spatula and a mixing bowl. (I offer to do dishes in trade for my friends letting me in the kitchen for a few moments. ;-) ) 10" Graham cracker crust1 can sweetened condensed milk1 package Lemonade drink mix1 regular size Cool Whip1 can blueberry pie filling Put condensed milk in bowl, add lemonade drink mix. Stir until it starts to thicken. Add Cool Whip. Stir until completely mixed. Pour in crust. Top with berries. Put in refrigerator until after meal. Don't forget to do the dishes! (I use other drink mixes and pie fillings, too.) Festal Golden Pumpkin Pie Recipe by Marian Biersdorf, aka The Pumpkin Pie Lady! 1/4 (or 1/2) tsp. salt1 tsp. cinnamon1/4 tsp. cloves1/4 tsp. nutmeg1/4 tsp. ginger3 eggs, slightly beaten1 cup granulated or light brown sugar1 15 oz. can pumpkin puree1 cup evaporated (or regular) milk1 9-inch deep-dish pie crust, unbaked Preheat oven to 450 degrees. In a large bowl, combine salt, cinnamon, cloves, nutmeg and ginger, and mix. Add eggs and sugar. Mix well. Stir in pumpkin. Add milk and beat well.Pour pumpkin filling into crust. Bake for 10 minutes at 450. Reduce heat to 350 degrees, and bake additional 40 to 45 minutes. Test for doneness by inserting knife into pie center. The pie is done when the knife comes out clean. Garnish with choice of topping. (Marian reduces the salt to 1/4 teaspoon. She also says it's fine to replace the evaporated milk with skim milk, to reduce the calorie and fat content.) Mixed Fruit Pie A 9 inch pie — double crust. 1 and 1/4 of blueberries, raspberries, rhubarb of any variation.1/2 tsp. of almond flavoring1 and 1/4 cup of sugar — or less1/4 cup of quick tapioca1/4 tsp. of nutmeg1/4 tsp. of salt1 tbsp. lemon juice Bake at 450 degrees for 10 minutes, then at 375 degrees for 45-50 minutes. Variation on the ‘Stir-N-Roll' crust Submitted by Louise DiCesare. I use a completely different way to make the crust from Betty Crocker's original cookbook called Stir-N-Roll. Mix 2 cups sifted flour and 1 1/2 tsp. salt (I don't use any salt) Next, pour 1/2 cup cooking oil (I use Canola) and 1/4 cup of milk into the flour all at once. Stir with a fork. Wet countertop and put a piece of wax paper so the wax paper won't move. Put half the dough on the wax paper and put another piece of wax paper on top of the dough. Roll it out with a rolling pin. Lift off top sheet of wax paper and pick up bottom sheet with crust and flip onto the baking dish. Repeat with top crust. Make any filling and you can use a form to make the top crust to make it a lattice or separate top crust with a knife. From The Splendid Table Bourbon Pecan Pie Subscribe to the MPR News with Angela Davis podcast on Apple Podcasts, Google Podcasts, Spotify or RSS.

Fruit + cake. What's not to love? In this edition of “Erin's Recipe Card,” Erin introduces Sarah, Rachel, and Bri to her Grammy's fruitcake as she recreates an epic, 100+-year-old recipe—one that calls for teamwork, patience, upper body strength, and pounds upon pounds of dried fruits and nuts. Will Erin's favorite holiday treat finally end the stigma against fruitcake? Will fruitcake skeptic Bri overcome her pop-culture-inspired prejudice and enjoy fruitcake for the first time? Will fruitcake aficionado Rachel confirm that this is, as the Erin's family cookbook says, “The Very Best Fruitcake”? Listen and find out! Very Best Fruitcake — A. Luedtke  Fruit and Nuts  1 pound pitted dates 2 pounds seedless raisins  1 pound currants  1 pound golden raisins  8 ounce jar maraschino cherries  8 ounce can pineapple tidbits  1/4 pound dried apricots, cut in half  1/4 pound dried, chopped figs (optional)  1 pound Brazil nuts  1 pound walnuts  1 pound hazelnuts  1 pound pecans  8 ounces shelled almonds  4 ounces cashews (optional)  One day in advance of baking, prepare the nuts and fruit. Shell nuts and leave them whole. Drain cherries and pineapple overnight on paper towels. Candied fruit may be substituted (but we never do). Dust all fruit with 1/4 cup flour; lay nuts on top; cover all with a towel overnight.  Batter  4 cups flour, combined with:       1 teaspoon nutmeg        1 teaspoon cinnamon        1/2 teaspoon allspice or mace        1/2 teaspoon ground cloves        1 teaspoon baking powder        1 teaspoon salt  1 pound butter (no substitutes, please)  1 pound brown sugar  1 tablespoon vanilla  12 egg yolks (save whites)  1 ounce melted baking chocolate  grated rind of 1 lemon and 1 orange  juice of 1 lemon and 1 orange  1/4 cup grape juice or wine  Be sure to use a bowl large enough to hold all ingredients. A plastic tub may serve this purpose.   Cream butter with brown sugar and vanilla. Add egg yolks, chocolate, and lemon and orange rind. Mix flour with dry ingredients and add it to butter mix alternatively with liquids. Whip egg whites until quite stiff. Combine batter with prepared fruit and nuts. Carefully fold in egg whites and mix gently until thoroughly combined.  Spoon into pans which have been oiled and lined with parchment paper. Will fill 3 standard-sized bread pans and 3 smaller loaf pans. Bake at 325 degrees for 2 - 2 1/2 hours. Watch and shift tins if one side is getting done too fast. Place 2 shallow cake pans with water at bottom of oven to make a moist cake.  Cool on racks.   Wrap in a layer of cheesecloth. Moisten the cloth well with wine, grape juice, bourbon or rum. Wrap in plastic wrap or foil and store in cool place. Once a week for the first month or two, check the cakes to see if the cheesecloth is dry. If it is, moisten them again and then re-wrap in plastic wrap or foil.  Bake a month or two before the holidays. They will keep for more than a year, well wrapped in the fridge.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge). Follow us on Instagram @lutheranladieslounge, and also follow Sarah (@hymnnerd), Rachel (@rachbomberger), Erin (@erinaltered), and Bri (@grrrzevske).

Thanksgiving season is upon us, and that means there's no better time to focus on the relationships around you. Sharing gratitude this Thanksgiving can help your business, especially if you use these three ways to grow! (Talk about a win-win situation.) Remember, growth isn't just about money; it's about relationships. Send a personalized selfie video. On Thanksgiving morning (when he's frying the turkey), Jimmy records a personalized selfie video to send to each of his clients. Often, people will send one back thanking him for the kind message. Bake a pie for Thanksgiving Take the time to bake a pie and offer it to a client. It will create an impactful (and tasty) memory for anyone. Show gratefulness by giving to others. Donate to a local charity in the name of your client.  The specific amount doesn't necessarily matter. It's the thought and the gesture that means more than the dollar amount. While these situations were all depicted as a time to thank your clients, don't stop there! These actions can be done for anyone, be it a client, coworker, family or friend. Whoever it is, take the time to send something beyond the traditional thank-you card, and it will really build your relationships with those around you. Do you have a video or content idea that is perfect for your business? Share it with Jimmy! Connect with Jimmy Burgess on LinkedIn and Facebook and his YouTube channel.  If you like what you heard today, we'd love it if you'd share a rating or review and then subscribe to the podcast and tell others about it as well. You can find The Real Estate Sales Podcast on Apple Podcasts, Google Podcasts, Spotify, Audible, and our website, The Real Estate Sales Podcast.

Dorie Greenspan is out with a new cookbook that takes on some classics, switching salty and sweet flavors to create new masterpieces for every part of the day and the year. Check out recipes for her World Peace Cookies 2.0 and Whip-It-Up-Quick Cornbread.

Wake & Bake America https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out With Michigan Matt An Awesome Medical Grower In Michigan To Talk About The New Proposed Changes To The Laws There That Would All But Eliminate The Medial Cannabis Program There & Open It Up To Big Business Even More & More On Todays Special Episode Of Wake & Bake America

Wake & Bake America https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out With Michigan Matt An Awesome Medical Grower In Michigan To Talk About The New Proposed Changes To The Laws There That Would All But Eliminate The Medial Cannabis Program There & Open It Up To Big Business Even More & More On Todays Special Episode Of Wake & Bake America

Grow Talk 1273 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like The Minimum Height You Need In A Grow Space To Get Growing The Dank And How To Overcome Being Limited On The Height You Have In Your Grow Room & The LED Lights That You Should Be Using, How To Time Autoflower Grows To Get Your Plants Done Before They Start To Stink & What To Do After You Have Gotten Rid Of A Plant With Powdery Mildew Or PM & More On Today Episode Of Grow Talk

Grow Talk 1273 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like The Minimum Height You Need In A Grow Space To Get Growing The Dank And How To Overcome Being Limited On The Height You Have In Your Grow Room & The LED Lights That You Should Be Using, How To Time Autoflower Grows To Get Your Plants Done Before They Start To Stink & What To Do After You Have Gotten Rid Of A Plant With Powdery Mildew Or PM & More On Today Episode Of Grow Talk

Wake & Bake America 1272 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Talking About Stoned Driving And Massachusetts Governor Trying To Increase The Penalties For It, Cannabis Farms Having To Destroy Their Product Because Of A Discrepancy In How They Judged What Counted As Canopy, How We Should Be Caring More About What We Put In Our Bodies When We Care So Much What We Feed Our Plants, & More On Todays Episode Of Wake & Bake America

Wake & Bake America 1272 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Talking About Stoned Driving And Massachusetts Governor Trying To Increase The Penalties For It, Cannabis Farms Having To Destroy Their Product Because Of A Discrepancy In How They Judged What Counted As Canopy, How We Should Be Caring More About What We Put In Our Bodies When We Care So Much What We Feed Our Plants, & More On Todays Episode Of Wake & Bake America

In this episode I sit down and chat with a very intelligent entrepreneur who not only knows her business inside and out, but also knows how to communicate it in a way that is both actionable and practical for people like us trying to piece together the puzzle that is a subscription box business. She is of course the Co-Founder and CEO at Bake Eat Love, Mrs Kristen Baileys!!Kristen Baileys' mission is to share the love of baking from scratch by making baking accessible. Every month Bake Eat Love ships a baking kit that teaches members how to make a new dessert. Their boxes include a hand crafted recipe featuring a specialty ingredient, a new tool for your kitchen, all the non-perishable ingredients & video tutorials to bake an eye-catching, delicious dessert. Bake Eat Love is based in beautiful Raleigh North Carolina, and is a growing subscription box that has been featured on Food Network, Rachel Ray and All Recipes! Episode sponsored by Subscription Box Experts Academy, now open and still the #1 program crested by a subscription box entrepreneur, for subscription box entrepreneurs. Guaranteed entry + $50 off when you use my unique link! https://ericmusick.krtra.com/t/jIw4to2rXSoQGuest Links:Discount code: Listeners of The Subscription Box Show receive 15% off the first box of 3+ month subscriptions with code: TSBS15Website: https://www.bakeeatlovebox.com/Social:Business Instagram: @bake.eat.love.boxBusiness Facebook: https://www.facebook.com/kristen.burghardtBusiness LinkedIn: https://www.linkedin.com/company/68304266Personal LinkedIn: https://www.linkedin.com/in/kristenburghardt/Eric's Recommended Affiliate Courses & Resources:The Subscription Box Experts Academy Course By Liam Brennan Link: https://ericmusick.krtra.com/t/jIw4to2rXSoQ Host Links:The Subscription Box Show Website: https://www.thesubscriptionboxshow.comThe Subscription Box Show Facebook Page: https://www.facebook.com/thesubscriptionboxshow.comEric Musick's email: eric@thesubscriptionboxshow.comEric Musick's Instagram: @thesubscriptionboxshow or https://www.instagram.com/thesubscriptionboxshowThe Subscription Box Show Facebook Group: https://www.facebook.com/groups/2960087864057955/To request being on TSBS, please book a call with Eric at: https://www.calendly.com/thesubboxshow

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.Buffalo Tempeh & Caramelized Onion Baked BunsMakes 8 bunsFor the dough:245 grams (about 2 cups) all-purpose flour1 tablespoon sugar1 1/2 teaspoons instant yeast1/4 teaspoon salt150 milliliters (⅔ cup) warm wateFor the filling:1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes1 handful chopped scallionsSalt, to tasteFor the “egg wash” and topping:1 tablespoon unsweetened soy or oat milk1/2 tablespoon maple syrupToasted white sesame seeds, for sprinklingPlant-based butter, melted Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Today in botanical history, we celebrate Laurel Hill and Root Crop Preservation in 1835. We'll also remember the botanist who discovered the Titan arum and a little poem about the November garden by Louise Driscoll. We'll hear an excerpt from Pomegranate Soup. We Grow That Garden Library™ with a beautiful garden book from 2016. And then we'll wrap things up with a look back at a charming garden column from 1999.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there's no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community, where you'd search for a friend... and request to join. I'd love to meet you in the group.   Curated News Circulating Specimens: History | herbariumworld.wordpress.com | Maura Flannery   Important Events November 16, 1776 On this day, around 7 am Hessian troops allied with the Britsh opened fire on the American revolutionaries on Laurel Hill in Philadelphia. Laurel Hill is not named for the plant called Laurel. Laurel Hill was originally part of the Joseph Sims estate, and Joseph went by "Laurel," the property was named Laurel Hill in his honor. Mountain Laurel is botanically known as Kalmia latifolia in honor of the Finnish botanist Pehr Kalm. After his expedition to North America in the mid-1700s, Pehr correctly predicted that the American colonists would eventually rebel. Laurel Hill became America's first National Historic Landmark Cemetery.   November 16, 1835 On this day, the Hartford Courant wrote a piece called Gardener's Work For November. It is now quite time to [preserve] the roots and ...Mr. McMahon's method of preserving roots is as follows: Previous to the commencement of severe frost, you should take up, with as little injury as possible, the roots of your turnips, carrots, parsnips, beets, salsify, scorzonera, Hamburg, or large-rooted parsley, skirrots, Jerusalem artichokes, turnip-rooted celery, and ...horseradish… On the surface of a dry spot of ground, in a well-sheltered situation, lay a stratum of sand two-inches thick, [the place the root crops], covering them with another layer of sand, (the drier the better,) and…continue to layer about of sand and roots till all are laid in… then cover the heap or ridge [with] a good coat of straw, up and down as if thatching a house.   November 16, 1843 Birth of Odoardo Beccari, Italien botanist. After growing up an orphan, Beccarri managed to get an education in his native Italy, and he eventually traveled to England to study at Kew. Beccarri was friends with Hooker and Darwin, but he also befriended James Brooke, which meant he could spend three years exploring Borneo. During his lifetime, Becarri traveled all over India, Malaysia, and New Zealand. But it was on a little voyage he took to central Sumatra (in Indonesia) in 1878 that Beccarri discovered the plant with which he will forever be associated: the Amorphophallus titanum - or the Titan arum - the largest flower in the world. Seven years later, in 1885, the first Titan arum specimen bloomed at Kew, and when it happened, it created a sensation. Today, a Titan arum bloom still draws thousands of visitors. People love to take a selfie in front of the giant blooming plant. The flower is commonly referred to as the corpse flower as it smells like rotting flesh.   In a recent fascinating article, scent scientists identified the compounds that make up that terrible smell. The odor includes aspects of cheese sweat, rotting fish, decomposing meat, and garlic, among even worse unmentionable compounds. The putrid smell is meant to attract beetles and other insects to move pollen between blooming plants so that they can reproduce. It takes the corpse flower a decade before it can bloom. Incredibly, the plants only bloom for 24-36 hours before collapsing. Between that first bloom at Kew (back in 1885) and the year 2000, fewer than fifty Titan arum blooms had been recorded. But, in 2016, suddenly, dozens of corpse flowers around the world bloomed within weeks of each other. Horticulturists are still attempting to discern the reason for the clustered bloom event.   November 16, 1920 On this day, The Buffalo Times shared a poem by Louise Driscoll that had appeared in The New York Times called November Garden. Here's the first and last verse. In my November garden, I found a larkspur blossoming,  A lovely, radiant blue thing.  It swayed and shone,  And did not seem to know It was alone  In my November garden.  Where dry, dark leaves are falling  And all the birds have flown. The birds and Summer went  A way that no man knows. But here is honey that No bee will find.  No bird will linger at  This larkspur cup. This grace the butterfly  Has left behind. Summer went away And gave it up Yet it is bravely blue Swinging there alone  As if to challenge you!     Unearthed Words It is the pomegranate that gives Fesenjoon its healing capabilities. The original apple of sin, the fruit of a long-gone Eden, the pomegranate shields itself in a leathery crimson shell, which in Roman times was used as a form of protective hide. Once the pomegranate's bitter skin is peeled back, though, a juicy garnet flesh is revealed to the lucky eater, popping and bursting in the mouth like the final succumber of lovemaking. Long ago, when the earth remained still, content with the fecundity of perpetual spring, and Demeter was the mother of all that was natural and flowering, it was this tempting fruit that finally set the seasons spinning. Having eaten six pomegranate seeds in the underworld, Persephone, the Goddess of Spring's high-spirited daughter, had been forced to spend six months of the year in the eternal halls of death. Without her beautiful daughter by her side, a mournful Demeter retreated to the dark corners of the universe, allowing for the icy gates of winter to finally creak open. A round crimson herald of frost, the pomegranate comes to harvest in October and November, so Fesenjoon is best made with its concentrate during other times of the year. ― Marsha Mehran, Pomegranate Soup   Grow That Garden Library Plant by Phaidon Editors  This book came out in 2016, and the subtitle is Exploring the Botanical World. This book is gorgeous. You might remember it - it's got a black background and then a simple blossom design. Each of the leaves is made with a different type of fabric which makes for a magnificent cover. Now, of course, like all Phaidon books, this book is so visually appealing from the cover to the inside of the book. The whole point is to show the beauty and the diversity of plants through 300 works of botanical art that date back from ancient times all the way to modern times. You'll see plants and flowers and the entire botanical world portrayed using a variety of different mediums. Phaidon did a great job of curating all of these images. This is the first book to pull together botanical art across so many different media types and from such a broad timeline and every corner of the globe. Of course, in this book, you're going to see beautiful botanical art, but then you're also going to get lots of expert information about the pieces of art and the plants that are depicted. Phaidon is known for putting together high-level, very specialized books. And in this case, to tackle this broad topic of plants, they pulled together all kinds of experts, museum curators, horticulturists, historians, botanists, and more. Then they had each of them contribute their expertise in creating the text for this book. I love what Gardens Illustrated wrote about this book: "A dazzling collection of more than 300 images of plants that brings the evolution of botanical art right into the 21st century... Alongside old favorites, such as Redoute and Mary Delany, there is much here that is both unfamiliar and arresting... An extraordinary collection."  This book is 352 pages of botanical art that gives us a new appreciation and understanding of plants and their role in our history and culture. You can get a copy of Plant: Exploring the Botanical World by Phaidon Editors and support the show using the Amazon Link in today's Show Notes for around $17.   Today's Botanic Spark Reviving the little botanic spark in your heart November 16, 1999 On this day, The Columbus Telegram shared a column by Elizabeth Coblentz  - an Old Order Amish woman who handwrote her column by lantern light in her Indiana home. November is now on the calendar, and we are still having beautiful days in the 70s. The laundry is drying well out there on the clothesline, and work is continuing in our garden.  I have been taking the celery, carrots, red beets, cabbage, and pumpkins out from the garden today. Hopefully, the weather will stay nice, and some vegetables will grow even larger.  To the reader who sent me radish and turnip seeds to plant: I did plant them in August, and we are now feasting on them. They are very good and tender, which was surprising considering our hot, dry summer.  I put some leftover small potatoes in the ground, and the yield was good. I should have put more sweet potato plants in the ground, but at least we have enough for a good taste this winter. We'll be glad for all this hard work in the garden during the long, cold, dark days of January when we can open those canning jars and taste the bounty of summer.  Sunday evening, we planned a favorite around here for supper: tacos.  We had a large gathering, but having family over is the best of times. Those sweet, precious grandchildren are always welcome here, so the house was full of children. We all enjoy a taco supper. The tomatoes, mangoes (peppers) and onions used on the tacos were all from our garden. Canned hamburger was browned for the tacos, and there was lots more to feast on because everyone else brought a covered dish. As the family gets bigger and older we have to use larger containers now.  Here is a good dessert to use those beets from the garden:   Red Beet Chocolate Cake  1 1/2 cups sugar  3 eggs  1 cup oil  1 1/2 cups cooked, pureed, fresh beets  2 (1 ounce) squares of unsweetened chocolate, melted and cooled  1 teaspoon vanilla  1 3/4 cups flour  1/2 teaspoon salt  1/2 teaspoon baking soda  sifted confectioner's sugar Mix flour, soda, and salt. Set aside. Combine sugar, eggs, and oil in a mixing bowl. Stir vigorously. (People who use electric mixers can use them here at medium speed for 2 minutes.) Beat in beets, chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into buttered 9-inch by 13-inch cake pan. Bake at 350 for 25 minutes or till cake tests done when a toothpick inserted into the center of the cake comes out clean. Cool in pan. Cover and let stand overnight to improve flavor. Sprinkle with powdered sugar. PS. You can put cream cheese icing on instead of powdered sugar.   Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

Curious about baking bread truly from scratch? Listen in and Kevin and Jacques recount the tale of a truly from scratch loaf of sourdough wheat bread. Buy Birdies Garden Beds Use code EPICPODCAST for 5% off your first order of Birdies metal raised garden beds, the best metal raised beds in the world. They last 5-10x longer than wooden beds, come in multiple heights and dimensions, and look absolutely amazing. Click here to shop Birdies Garden Beds Buy My Book My book, Field Guide to Urban Gardening, is a beginners guide to growing food in small spaces, covering 6 different methods and offering rock-solid fundamental gardening knowledge: Order on Amazon Order a signed copy Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group

Today's recipe is No-Boil Baked Pasta.Here is a great Lasagna Dish for making this pasta #ad.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

How much time or mental energy does grocery shopping take up for you? Is it a cause of stress or a point of joy? In today's episode, we're talking about what it means for food to be good, and how this can help us approach our grocery shopping as a way to celebrate the gifts of God.  Links and Resources from this episode: -Grab a copy of Kendall's book. -Learn more about Bake with the Bible -Find us on Instagram: @EdibleTheology -Download the transcript for this episode and join the conversation about all things Edible Theology at Community.EdibleTheology.com

Today we continue our discussion on burn out. We shared last week things we should not do, so today we bring you things to do to help start recovering from burn out. We care. Mindy has been there. We also start with two great Homeschooling Moments of the Week, provide ways to Make It Personal, and end with two tips this week! Enjoy S2E16 now! 1:30 Homeschooling Moments of the Week: Mindy (family reading time) 2:25 HSMotW: Rachel (Halloween homeschooling Amelia Earhart awesomeness) 3:52 Topic Talk: Burn Out- What to Do 4:01 S2E15 Burn Out: What Not to Do 5:22 Talk to Someone (spouse, counselor, friend) 8:05 Thing about what's NOT working? 8:27 S2E14 Being the “Bad Guy” 10:30 S1E2 Choose Your Method 11:11 S1E1 Know Your Why 14:37 Consider this could be hormonal or depression? 15:34 Lean into relationships 16:21 Go back to homeschooling loves 17:03 Truly address the changes in our lives due to this season of history 19:26 Find our people 20:37 Consider a big yearly schedule change 22:04 Take care of yourself (for real) 24:3 0 Evaluate our social media usage 28:37 Look into outsourcing 30:33 S2E9 But Are You REALLY a Homeschooler? 31:21 Make It Personal: Near Bookends 32:00 Make It Personal: Far Bookends 33:15 Take This With You: Mindy (artichoke casserole tip) 34:0 9 Take This With You: Rachel (marshmallow hack) Bookend Homeschoolers on Instagram Mindy at gratefulforgrace Rachel at colemountainhomeschool Our Zazzle store! Artichoke Casserole 2 cans (drain and save water) artichoke hearts 1 c Italian shredded cheese, 1c Italian bread crumbs, 2T minced garlic, 1 tsp Italian seasoning. Mix. Spread artichoke in a baking dish. Spread mixture on top. Lightly pour the artichoke water on top and allow to soak in. I poke the crumb mixture with a toothpick before pouring the water. After water soaks in, drizzle with extra virgin olive oil. Bake at 350 covered until bubbly, then uncovered to lightly brown. Share. IF you want.

The pumpkin twist on the sourdough is perfect for the fall season.  I suggest dividing the dough into two, shaping round and then adding an egg wash with a cinnamon stick in the middle. Cinnamon sticks can be found here Amazon.com : Yamees Cinnamon Sticks - 2 3/4" Length - 1 Pound (8 Oz Each) - 2 Pack of Cinnamon Sticks - Bulk Spices : Grocery & Gourmet Food  Right before baking, score from top to bottom to resemble a pumpkin.   You can check out the YouTube link.  https://youtu.be/Evjb9F34mIg     Sourdough Starter 3/4 cup Water 3/4 cup Honey  2 Tablespoons Yeast 1 package of yeast or ¾ Tablespoon Salt 1 Tablespoon White Flour 3 1/4 cups (hold back ¼ cup) Wheat flour 1 cup Brown Sugar 3T Pumpkin Puree ½ cup Cinnamon 1 tsp. After kneading, place the dough back in the mixer bowl, cover with a damp towel and let rise in a warm place for approximately one hour or until the dough doubles in bulk. Literally, punch the dough down with your fist. Then REFRIGERATE OVERNIGHT to get more sourness. Remove from the refrigerator, about four hours before planning to bake. Can go longer depending upon the temperature of your room. A cooler room allows the dough to warm up slower, which is always good for sourdoughs. Let the dough warm up in one big glob. Divide in two equal parts and shape round. Place a cinnamon stick on the top, and egg wash the round loaf. Let proof for 15-30 minutes, and then right before putting it in the oven, slash with a sharp knife or razor blade top to bottom in six different evenly spaced lines to mimic the look of a pumpkin. We originally ordered twine and laid 4- 10 inch strands on the table in a star shape. Start with a cross, and then add the two diagonal strands with one on each side. Place the round loaf in the center and loop up the strands to the top, tie with a 1.5 inches higher to allow the dough to rise and also spring in the oven. This is tricky and we had loafs too big of indents or lopsided, and then it took more labor to unknot it so we went with clothes pins to gather to the top. They can turn out beautifully, but just not an efficient use of time in a working bakery. Spray with water prior to baking and every ten minutes during the baking process, mist with water for a harder crust. Bake at 425 degrees for 15-20 minutes until you see a darker crust. Turn down the oven to 350 degrees and continue baking for another 15-25 minutes until internal temperature reaches 185. Please subscribe and share this podcast with another bread head. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Grab your apron and an eighth, it's time to learn how to bake THC-infused brownies so good they belong at your next dinner party. Cannabis-infused dinners may be gaining in popularity, but they are by no means easy to pull off. Aside from making sure every course tastes great, infused dinners call for preparing your cannabis through a process called decarboxylation, and figuring out how to dose each course, which can take a lot of time and math.This episode, learn the ins and outs of hosting a pot-infused dinner with canna-cuisine creators Colin Hanner and Laura Scherb, who guide host Brit Smith through baking their amazing "Not Your Roommates Weed Brownies" recipe.Find this recipe and more in Colin and Laura's article; "An Informal Guide to Hosting Your Own Cannabis Dinner," in the 3rd edibles issue of Different Leaf the magazine, out now at DifferentLeaf.com or at Barnes and Noble and Books-A-Million bookstores. Follow Different Leaf on social media at @differentleaf and @different_leaf and find host Brit Smith @BritTheBritish - Produced by Andrea Muraskin and Brit Smith, music by Homebody.

Grow Talk 1271 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like What Might Be Causing A Clone To Die After It Has Been Transplanted Into A New Environment & What Hardening Off Is And How You Do It, How To Maintain Dialed In VPD Or Vapor Pressure Deficit In A Grow Tent & If It Is Even Possible, What You Need To Know If Your Going To Transplant From Soil To Coco & More On Todays Episode Of Grow Talk

Grow Talk 1271 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like What Might Be Causing A Clone To Die After It Has Been Transplanted Into A New Environment & What Hardening Off Is And How You Do It, How To Maintain Dialed In VPD Or Vapor Pressure Deficit In A Grow Tent & If It Is Even Possible, What You Need To Know If Your Going To Transplant From Soil To Coco & More On Todays Episode Of Grow Talk

(November 9, 2021 - Hour One) 9:14pm: The 2nd Tuesday of the month brings a visit from Meathead at Amazingribs.com. Tonight we continue the "BBQ Science With Meathead" forum and tonight we cover salt! While salt appears to be simple in form, it is much more complex than you might think. Meathead and I will dive into salt, what it does and how you should leverage it in your next cook. We will also get some thoughts from Meathead about the passing of Bill Arnold. 9:35pm: Tim Scheer, pitmaster of Shake N Bake BBQ, owner of Gateway Drum Smokers and owner of Blues Hog BBQ Sauce and Seasonings joins me to talk about the passing of a BBQ legend, Bill Arnold. Tim and I will talk about what he meant to the BBQ world, especially the competition scene the past few decades and much more. If you don't know about Bill, this will be a great segment to learn about him and hear form one of his closest friends in and out of the live fire industry. BBQ Central Show Sponsors! The BBQ Guru Big Poppa Smokers Green Mountain Grills Cookin Pellets Fireboard Smithfield The Pit Barrel Cooker The Butcher Shoppe - Save 10% When You Mention "The BBQ Central Show" Primo Grills Yoder Smokers Yukon Glory - Save 10% with code 10CENTRAL Vortic Watch Company Patreon Ad-Free Podcast Feed

Wake & Bake America 1270 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Talking About The Things That Successful People Dont Do And How They Got To Where They Are With Luck And Determination, An 80 Year Old Man Who Is Still Lifting 800+ Pounds, How Cannabis Changes The Effects Of Different Psychedelics & How Oklahoma Has Become The Nations Largest Producer Of Grey Market Cannabis Sales & More On Todays Episode Of Wake & Bake America

Wake & Bake America 1270 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Talking About The Things That Successful People Dont Do And How They Got To Where They Are With Luck And Determination, An 80 Year Old Man Who Is Still Lifting 800+ Pounds, How Cannabis Changes The Effects Of Different Psychedelics & How Oklahoma Has Become The Nations Largest Producer Of Grey Market Cannabis Sales & More On Todays Episode Of Wake & Bake America

Grow Talk 1267 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like How To Make Sure That You Dont Get Root Rot In Your DWC & How To Get Rid Of It If You Do, What The Best Strains And Flavors Out There In 2021 Are, & How Much Light Do You Need At Night To Keep a Plant From Flowering & More On Todays Episode Of Grow Talk

Wake & Bake America 1266 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Talking About How Daylight Savings Time Effects Your Schedule And Why We Even Have It In First Place, Columbia Being Poised As An International Player In The Cannabis Cultivation Space With Its Near Perfect Environment For Growing, New York Is Moving To Vacate 400000 Cannabis Convictions & More On Todays Episode Of Wake & Bake America

Grow Talk 1265 https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow The Dude & Scotty Real Are Hanging Out And Answering Your Grow Talk Questions Like How To Top Dress Your Plants In Flower To Get The Most Out Of Your Amendments & When It Is Too Late To Top Dress, How To Store Water In The Grow To Be Used Later And How You Can Run A Water Line To Your Grow, Using Bamboo To SCROG Your Garden And Still Be Able To Move Your Plants Around & What You Can Do To An Uneven Canopy In Flower To Help Get More Yield To Your Harvest & More On Todays Episode Of Grow Talk

https://www.dudegrows.com/support Or Go To www.Patreon.com/dudegrowsshow Scotty Real Is Hanging Out & Waking & Baking With Ashley From The Colorado Chapter Of NORML Or The National Organization For The Reformation Of Marijuana Laws To Talk About What NORML Does To Help Protect Your Rights As A Cannabis Consumer & Helps Shape Laws To Protect Medical Patients And More. Listen To Learn What You Can Do To Help Get Rid Of The Stigma Around Cannabis & More On Todays Special Episode Of Wake & Bake America