Grandmom Price shows how to make a pie crust and bake an Apple Pie
Directions for pie crust Mix the flour salt and shortening using a pastry cutter, when mixed put in freezer to chill. When chilled remove from freezer, make a well in the centre of the mixture and add iced water. Stir until the pastry makes ball. Roll out half mixture at a time to make thin crust.
Directions for Filling Partially peel and chop apples. Sprinkle over the sugar, starch, nutmeg and lemon juice. Mix and then spreadevenly over pastry basedotting with butter.
Cover with upper crust, trimming pastry to leave a one inch overhang. Create slits in the pastry to enable the steam to escape and brush with sugar and milk mixture. Before placing in oven put a foil ring over the pie to protect the edges from burning. Cook for 45mins at 400° F, remove foil ring 15mins before cooking is finished.
Mémée Denise from Arles in the south of France shows us the secret of her French spiced bread. In French with English Subtitles. Filmed by grandson Mickaël Charbonnel
memories of my life in Mazamet over 40 years ago. Thank-you Meme Denise, your accent and your recipe for pain d’epice - so simple, but very much loved by me. It brings back wonderful memories as a young 21 year old far away from her home, to start a new life in France.
Jackie (Grandmother to 13) and her scones are the main attraction at Casey’s Cosy Corner Cafe in the Assembly Rooms Lancaster. In this film Jackie shares her secrets, it’s all in the hands…
this recipe was amazing, everyone that I made it for went absolutely nuts for it. I recknonize the method of rubbing the butter and other ingredients together from my own mother. And I also recknonize the amount of baking powder, as I have also used that much when I have baked something very similar as well.
Thank you for sharing this recipe and putting it on film
I just tried to make those for the first time and did everything as Jackie says but my mixture became so wet I had to add more flour. Does anyone know why? There is a slim possibility I put less flour than I had to because of the measuring cup, but I’m not sure. Please help!
I used a slight less amount of milk. I’m in Canada and the conversion would work out to 3.75 cups of milk. I added the milk slowly until I got a nice big flakey texture. Then the raisins. I made 12 and they sold the same day at my work place. Very happy to find her on YouTube - GREAT work!!
I just tried to make the scones.. Looking from the recipe, I found that the caster sugar and milk are very plenty.. I followed the recipe anyway and only use around 250ml milk instead of 700ml…
I tried to use all the milk and so I added a bit of flour… At the end, I think I used 350ml milk… and made 24 scones at the end.. It’s still cooking and so I haven’t tasted yet..
The amount of salt you use depends on how salty the marg or butter is, a pinch shd do. I also put in a splash of lemon juice - it helps the baking powder work (esp if its been in your cupboard a while!), and gives it a bit of subtle freshness.
Just by looking at the ingredients, and watching the video, she did not add 1 and a half pints of milk to the mix. That would make it too wet. No baker ever gives their actual recipe!
Wow, these were delicious! I’ve never made scones before so was dubious about how they would turn out but I don’t think they could have tasted better.
A couple of points I noted-
I made half the quantity as it seemed to be a lot of flour and still ended up with 18 good size scones!
I added all of the milk (half quantity) and the mixture was very soft and sticky and at this point I was tempted to add more flour, but I decided to stick with the original recipe and I’m very glad I did as the scones were very light and fluffy inside. I floured the worktop and my hands well and gently rolled the sticky scone mixture in the flour until it was covered. Then I made sure the cutter was also covered in flour each time I cut out a scone. Therefore each scone was soft and moist in the middle whilst still being covered in flour and easy to handle.
I followed the instructions to start with the oven at 250 deg and then lowered it to 160 once I put the scones in. I don’t know if it was my oven, but I checked them after 10 mins and they were barely cooking! They had flattened and spread from the low heat but hadn’t cooked at all. I ended up raising the temperature to 200 deg for 10 mins to get them to cook.
A recipe for an Austrian dessert passed on to Helen by family friend and Austrian grandmother Gran Paula. Gran Paula’s Fruit Slice has been a family favourite for years. Filmed by Human Beans as part of What’s Cooking Grandmas of Lancaster.
Had two slices this evening. ummm ummm good.