- 26
- 83 831
Dead Chicken Cooking Channel
Canada
เข้าร่วมเมื่อ 1 มิ.ย. 2020
A channel to help newbie cooks learn how to make basic, easy home cooked meals. Also will give instructions on baking, which is my specialty, as well. Hopefully we can have fun together! My grandson will be my camera person, and will also do the odd baking video, too. I ran my own coffee shop for 9 years and did all my own meals from scratch.
Chicken Fettuccine Alfredo
Hi....it's been awhile and we're rusty at this! Please excuse the mistakes! It is olive oil, not garlic oil. Some is just a tad repetitious lol....and it freezes for about 30 seconds.
มุมมอง: 74
วีดีโอ
Corn Chowder
มุมมอง 973 ปีที่แล้ว
Hi! I'm just sharing another of my very popular soups from when we had our little coffee shop. Hope that you enjoy it!
Milk shake
มุมมอง 463 ปีที่แล้ว
In this video I made a milk shake because I have not been to Dairy Queen in a long time and I like their milk shakes, so here I am.
Ham & Potato Soup
มุมมอง 483 ปีที่แล้ว
This is another in my hearty soups collection. It was a customer favorite, as well as a family favorite.
Sugar Plums
มุมมอง 1763 ปีที่แล้ว
A simple no-bake Christmas recipe that is a favorite with my two daughter-in-laws. Sadly we don't know when we'll be able to see one who lives far away. Darn you Covid!
Peanut butter squares starring Matt of "Matt's Garage"
มุมมอง 673 ปีที่แล้ว
This is a recipe that I've already had a request to put on the channel. Matt does such a good job of it, smoothing out the layers like an expert on body work! Sorry it's a bit late, have had many computer issues trying to get this one published! It is extremely delicious....enjoy!
Coconut Jam Tarts and Mincemeat Tarts
มุมมอง 2403 ปีที่แล้ว
Hi....Our Christmas baking is in full swing here at Dead Chicken. I love to bake at Christmas, so here are 2 more great recipes to try. Have fun!
Melting Shortbread
มุมมอง 703 ปีที่แล้ว
A good old fashioned Shortbread recipe coming to you just in time for Christmas baking! Enjoy!
Old Fashioned Dark Fruit Cake
มุมมอง 82K3 ปีที่แล้ว
This is a very rich, tasty cake for all you fruit cake lovers! Hope that you give this one a try.
Pumpkin Pie
มุมมอง 393 ปีที่แล้ว
To me Pumpkin Pie is the essence of Fall, Thanksgiving and Halloween. It just isn't the same without it! I hope you enjoy my version. This is Nash's vlog of our trip th-cam.com/video/pOLJVxD-4PU/w-d-xo.html I hope you like it.
Spaghetti Sauce
มุมมอง 434 ปีที่แล้ว
This is my homemade spaghetti sauce which I make completely from scratch. We really enjoy it, and I hope that you do to. Due to a severe mushroom allergy we don't add mushrooms, but they would be a great addition.
Purity Pancakes
มุมมอง 494 ปีที่แล้ว
Hi, I've been slack on making videos....so finally got one made for you. It is a basic scratch pancake recipe that I've been making for over 40 years. Enjoy!
Southern Coconut Cake
มุมมอง 1424 ปีที่แล้ว
This is an old fashioned cake recipe.....hope that you enjoy it!
Banana Loaf by Mae EP 11
มุมมอง 644 ปีที่แล้ว
This is a great recipe to use up overripe bananas...(which I seem to always have!) It is great for a snack with tea or coffee, or wonderful to pack for school or work lunches. Hope that you try it and enjoy!
Golden Acres Hamburger Veggie Soup EP 10
มุมมอง 284 ปีที่แล้ว
Golden Acres Hamburger Veggie Soup EP 10
Nash's Favorite Chocolate Chip Cookies Ep.2
มุมมอง 1054 ปีที่แล้ว
Nash's Favorite Chocolate Chip Cookies Ep.2
Call me silly but I can’t find the recipe for the kind or amount of fruit.
It's at the beginning of the video....
❤❤❤love fruit cake
We don't use alcohol so I use orange and pineapple juice to soak it in. I laso don't use any nuts because I'm deathly allergic to them.
I bet that would be good too!
My wife is on cloud 9.......She has been looking for a dark fruit cake recipe like this for a long time, we love, love dark fruit cake, this one nailed it, We subscribed also! Thank You!!!
I would love to see you cut a piece of cake and try it, how dark is the inside is what I want to see....thanks very much for the video.....
Thanks....I'm not very technical, and I don't know how to add to the video. I always have 4 loaves from the previous year in my freezer, and don't eat them till they've aged a year. You never slice into a freshly made cake...it should have a chance to age at least a month before eating them. That is why they're traditionally made in advance. It gives the flavors a chance to blend.
Thanks for your reply, maybe once you have cooked your loaves you could cut one from the year before just to show us what one looks like, we love to watch "the cook" take a bite from what they have cooked for us, you are very talented by the way....@@deadchickencookingchannel6937
I wish she had shown putting the brown paper bag into the pans and removing them when taking out of the pans. But all in all, she was pretty thorough. I'm glad that she let us see how to steam them as that was what I came for mostly. I didn't know if they should have been enclosed in something or not. I can't wait to try it! *"Dead Chicken"!! 😂
Thanks,looks delicious
Are you from the islands, or I’d you get this recipe from someone from the islands.
I'm not from the Islands, unless you count Vancouver Island....which is where I was raised. The recipe actually comes from an old Purity Flour cookbook.....I've modified it through the years to include much more fruit than the original.
I don’t see the recipe. You’re the only person who uses molasses but my dear old neighbor didn’t have a recipe but said to use molasses.
The recipe is always at the beginning of my video.
Man you couldn’t be making fruit cakes for 40 years :-(. You missed the basic step of folding in the flour and not ripping/ wiping it with the eggs and sugar. No wonder you didn’t show us the cake cutting because 100% it’s all crumpling and cannot be cut because you wipped the flour :-(
???
I have no idea what you're talking about. I have been baking fruit cakes since 1976....(do the math!)....I get 47 years when I do it. I have made these cakes every year since then, and never had one failure. I can also spell and use proper grammar.
Whats the green fruit?
Just cherries.....we can buy mixed colors here, in red and green
Hello, you fid not show the finishing product by cutting the cake
I won't be cutting those cakes until I serve them this Christmas. I allow my fruit cakes a year to age before eating.
Was that Baking soda? You said baking powder but the box shows baking soda. 😳
My bad. It is baking soda. Sorry for the confusion.
Shouldn’t it be baking power.? I’ve never seen anyone use baking soda to bake.
No, it's baking soda.....depends on what you're baking.@@Ava-oc1dg
I'm watching this on my phone. Cannot see the recipe and no way to pause without the pause symbol covering the recipe. I wish you could put it in description box.
I can email the recipe to you....I promise I'm not going to use it for nefarious purposes.
S 0delicious
You can put stainless steel in the Microwave oven,learned that from a culinary school. Of course the bowl pictured was to large to fit in oven.
Im searching for a specific recipe. I made one 40 yrs ago. Ive lost the recipe since. I think this is the one. Maybe
This was originally from a Purity Flour cookbook, but I have modified it to be my own.
Where can I find the quantity of ingredients to mix???
The ingredients are getting harder to find since Covid. I used to be able to get everything at my local grocery store....now it's a challenge! Try health food and natural food stores.
Time to start on the fruit cakes again! I used your recipe last year and will be using it again this year. The cakes were delicious, more fruit and nuts rather than cake, and everyone wants the exact same fruitcake I gave them last year. Thanks so much for an easily understandable recipe and video.
Thanks so much! I've been making this for about 45 years.
So glad that you liked it....I just did mine yesterday.
I am going to try this recipe this year!! Do you ever wrap your fruit cake in cheese cloth soaked in the rum? I am a rookie to this, so I am not sure what I am doing 😊
The amount of rum that I soak the fruit in gives it just the right amount of flavor....then I wrap the cooled loaves in saran, then aluminum foil, and put them in zip lock bags.
This was my second year making this recipe. I wrap the loaves in cheesecloth, mist with dark rum, then wrap in Saran wrap, put into Tupperware and then into fridge. Once a week I unwrap and mist again. One of last year's loaves lasted beautifully until September this year. Best recipe I've found!
Actually, I've never done that, I usually wrap them in Saran, then aluminum foil, and put them in ziplocs. The ones I make this year, stay in my frezer, and I only eat the previous years this year. I never add Rum after baking, but I soak my fruit overnight in at least two cups of straight Rum before baking.
Thank you for such a fun video, and especially for the title! I have been hunting for a dark fruit cake recipe, and so many recipes are for "golden." Looking forward to trying your recipe for this holiday season. They will only have a few weeks instead of a year to age, but your recipe sounds delicious!
Can you please let me know what type of molasses you used. Thanks
Yes....it's regular dark table molasses....not blackstarp.
How long did you bake them?
They usually take about 2 to 2 1/2 hours to cook. I always put an oven proof bowl of water on the lower racks to keep it moist. You can tell when they're ready by gently putting the palm of your hand on the top, pressing lightly.....if it doesn't indent they're done.
how can we try when u dont give the recipe?
The recipe is at the very beginning of the video....if you can't still it and read it I can email it to you, or text it to you...just message me your info.
Excellent. Can’t wait to try it. Where can I find the list of ingredients? How much molasses and juice? Thanks so much. Just an afterthought-to soften the butter, could you put the metal bowl in the oven for a few moments?
The recipe is at the beginning......3/4 c each of molasses and apple juice.
Hi. Just checking...you mention both baking soda and baking powder. I think you had a box of Arm and Hammer, so that's baking soda, correct? Or do you use both? I still can't find a list of the ingredients including the fruit you use but think I can get all but the fruit from your transcript. Keep doing these...you do a GREAT job! Merry Christmas!
@@mischieftothemax7959 Thanks so much! The recipe is at the very beginning of the clip. If you have trouble reading it I can take a picture with my phone and send it to you via email or text.
I also have some red utensils in my kitchen plus my family room also
My family loves fruit cake
Truly I love your recipe. Thank you for sharing. God bless you 🙏
Butter makes everything better.
I realize this has been on TH-cam for awhile, bit a teaspoon of cloves seems like an awful lot of such a pungent spice. Do you think cutting it in half would be okay?
No, it's a perfect amount.....don't forget that this makes 4 loaves. The level of fruit in the bowl pictured is needed, and it is a 32 quart Tupperware bowl.
@@deadchickencookingchannel6937 Wow! 32 quarts is 8 gallons. That’s one really big bowl! Okay, I’ll use the full amount. And thank you.
@@cjpowers9330 Sorry, I'm totally mistaken about the bowl...lol... just used it to make pastry and double checked. It is 32 cups, not quarts! I apologize! But as you can see by the level in the bowl, it's still a huge amount of fruit.
Peace & Blessings! Love this video bcuz it reminds me of how my grandmother used to cook & bake. No microwave, lots of hand stirring & folding. My husband, Sekou, is ready for a slice, lol! How many minutes did you bake at 275 degrees?? Many Thanks 💯🖤💛💚
It takes over 2 hours to bake at 275°. You can test for doneness by gently placing the palm of your hand on top the loaf.....if it makes an impression, it needs a bit more cooking time.
Best fruit cake video I’ve seen so far. Thanks! I’ll sure will make mine following your video.
Mam where can I get the recipe please?
It's at the very beginning of the video clip.....if you can't read it I can text you the recipe....let me know.
I made this recipe over the weekend and it turned out great!! It made four regular-size loaves and two mini loaves. Thank you so much for the clear instructions - I'd been looking for a dark cake that had more fruits and nuts than cake, and that's what I got.
You're so welcome.......I've been making this every year since 1977. I usually give it away as gifts to my oldest son and other friends and relatives. Don't worry, I make sure we have some, too.
Do you drain the rum from the fruit?
No, that's what makes it so moist!
Wow! It's so nice to find you! I was planning to bake an old fashioned fruit cake for Christmas. And I would like to try your recipe. It really looks delicious! And you are so fun and lovely to watch. Thank you so much for sharing in detail how to bake a good fruit cake. Arigatou. 🥰😋🤤
Excellent fruit cake.Thanks enormously.
love fruitcake & found that exact recipe a few years ago & have been making it.. that recipe is the best :)
That's good.....but I totally customized this recipe from the original in a Purity Flour cookbook.
How do I get the printable recipe. I love fruit cake and want to make it and it sounds just like my grandma made as a child.
I could email it t0 you.....if you send me an address. If you're using your phone you can screen shot the recipe and email if to yourself.
@@deadchickencookingchannel6937
Good quality bowl you have! 😊
Is there a recipie?
Right at the beginning of the video. If you can't still the video I can email it or text it to you
That was a total wast of time.
Why thank you.....how kind of you to say!
What's up Friend! I will show friends. blockbuster grade Your channel consistent! nice ending, nice touch!
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” - “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30 With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”. More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908). Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family. In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality). See the website of “Il Vero Alfredo”. I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo - Alfredo di Roma". The brand "Il Vero Alfredo - Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico. The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence - section on Historical Activities of Excellence” of the Municipality of Roma Capitale. Best regards Ines Di Lelio
Thank you very much for your video. I have made fruit cakes each year for a couple years but plan to try your delicious looking recipe next time.
how can I get a printed copy of the Old Fashioned Dark Fruitcake recipe?
Hi, I can email it to you if you trust me with your address
You said baking powder but put in arm and hammer baking soda. Which one is correct?
Sorry about my mistake....it was baking soda....you're not the first to ask!
I've been looking for this recipe for a while. I'm so glad I found you. My grandmother used to sit and cut dried fruit and make fruitcake. It was after it was done that she used to wrap them in cheese cloth put them in tins. Then once a week for several weeks she would pour rum over them. She'd take a shot for her and one for each cake. Its the only time I saw her schnocked. It was funny. I miss her. I will try this and see if it's close to hers.
Peace, Margaret! Love this story about your grandma's preparations. We miss them; but they are always in our hearts! Happy Holidays to you & your loved ones! 💯🖤💛💚
Aww, thats how I do it to....the rum, one for the cake, one for me lol
Like so many others, I am looking for the recipe to print out. Do you have this available please????
Hi, as with all my videos, the recipe is at the beginning. If you are unable to read it once you still the motion, get back to me with your email and I can email it to you. Hope that this helps!
@@deadchickencookingchannel6937 Thank you, Yes... I was able to copy the ingredient list! Thank you again!!!!
I used this recipe, and it is the best ever! Thank you for sharing!
Thanks for the positive feedback...I really appreciate it so much!