It looks like the type of cake a farm-raised child would have on his or her birthday after finishing school and chores for the day. the phrase "it ain't much, but it's home" comes to mind for that cake.
i dont understand it, this cake has all the ingredients of normal cake but in a different proprtion as compared to other cakes(?) in the philippines we dont even use butter just plain oil, and here the frosting is called boiled icing which is normally used in store bought cakes XD I would say the perfect description for this recipe is a "completely normal cake made by an amateur/ non-baker"
Emmy, tip for still getting eggs from the chickens in winter: give them more greens, like salad. Ours keep laying through winter because dad feeds them extra salad and additional peanuts and bird winter food c:
Just a passer by but thank you for this tip. Since winter started my chickens have only been laying 2 to 3 eggs a day which normally it's 15 eggs a day. My dad and I couldn't find out what was going on. This will be very helpful Thanks again!
Lmao I thought the same thing and continued to think so until I scrolled past your comment and then quickly scrolled back to the title of the video 😂 a bit disappointed that it’s not a depression cake...
7 minute frosting is a favorite that my mom has made since I was little. You should try it again, but 1) dissolve the sugar in the water first and 2) add about 2 tablespoons of clear corn syrup, which will help keep the sugar from recrystalizing and the egg whites from weeping. I recommend it on a dark chocolate cake. The sweetness helps cut through the richness of the chocolate and it is divine.
Does the texture almost end up being like a whipped cream? I've had some cakes with frosting like that but never knew how to make it..would be great if this was it
Not really. @@0hpalpitations It's light and fluffy, but not as creamy. I know the icing you're talking about and this one isn't it. This is more of a meringue meets whipped cream situation.
@@0hpalpitations That was probably a Swiss meringue buttercream or an ermine frosting. Ermine frosting is definitely light and whipped cream-y when it's done right, but it's pretty old-fashioned; you don't see it much these days. Swiss meringue buttercream is more common these days and can be super light, but it's more glossy than whipped cream is.
Usually I get annoyed when people just talk and talk, but with her I don’t feel that way her voice is so soothing and so are her cooking videos. She’s so calm
I was wondering if it had that marshmallow flavor. I LOVE Dominican cake it has that frosting. I’ve heard it can be hard to make as sometimes the egg whites some set
My favourite moment in her one chip challange video, was when she was tearing up and dying from the chilli, but perks right up about how her Kat Von D eyeliner is holding up. And bless her soul soldiers on and gives her Kat Von D eyeliner a great little review.
This reminds me of a dad joke: I decided to visit my father and when I got there he offered me a drink. "Dad, I'm sorry, this glass is kind of dirty" He responds "It's as clean as cold water can get it" I found it odd but my father is old fashioned so I let it go. Then he offered me a plate. "Well this is kind of dirty too" "It's only as clean as cold water can get it" Then I heard a scratching at the door. "Oh Dad, did you get a new dog?" "Yep. Be a dear and let Cold Water in"
😂😂 OH BOY!! That actually made me laugh hard out loud! Which is hard for me to do from just reading things from the internet lol (like that lol doesnt really mean that I laffed out loud)
Me too, but I don't ever remember sugar granules in my mom's 7 minute frosting. I love 7 minute frosting with my mom's chocolate cake with raspberry filling.
Joy Mattice, I don’t remember any graininess, either. A yummy memory I have of it was the drying-out, kind-of-crackling bits as the left-over cake aged.
Curious, how old is everyone who grew up with this? I'm in my late 40s and have never had 7 minute frosting. Only buttercream. I'm also Canadian so maybe that has something to do with it?
This is interesting to see because my family has passed down a recipe for a hot water chocolate cake. I have no idea what era it dates back to, but it's super moist and delicious, and traditionally made with a pudding sauce instead of frosting. If you'd like the recipe Emmy just let me know. I'm always happy to share. C:
*Dear Emmy,* 😃 Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol. My mom called them Banderitas (translation from Spanish to English is “Little Flags.”) They were called Banderitas because the different colors of the condiments reminded her of a little flag. We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with. Recipe for “Banderitas” (Little flags) 1: *Flour Tortillas* (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right). 2: 2 medium thick slices of *all beef deli sliced bologna.* 3: *Mayo, Mustard, Ketchup* 4: Thin sliced cheddar cheese *(optional)* *Instructions:* Heat the tortillas on the stovetop. If you have a comal or a pan it will work. Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. The cheese slices are optional. I didn’t eat them with cheese slices too often. Just sometimes. Maybe try both? This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita. ❤️☺️ Thank you so much for the great content! It’s going to be a great 2020! 🥳 - Jon Houston, TX
Thank you to the people who send her cook books/ cooking utensils! Thanks to you we can all enjoy these videos so you didn't just give a gift to her but to all of us :)
I've had my eye on a vintage egg separator that looks like an old man sneezing for years... My sister got him for me for Christmas this last year. Total part of the fam now 😂
Watching this brings back memories for me. My grandmother would make this cake while I watched (I've always been fascinated with cooking). I don't remember her dissolving the sugar in the water, first, but I do remember her putting the sugar in the bowl, then the water, then the remaining ingredients, so perhaps by adding the sugar and water first, the sugar would dissolve better. I do remember her sprinkling the cake with shredded coconut for a bit of "flair". Sometimes, she would toast the coconut before putting it on the cake.
When I was a teenager I found an amazingly lovely frosting called “Mountain Frosting” it had corn syrup (heated to candy temp) and then folded into some Stiff (peaking) egg whites. This frosting reminds me of the nougat in a snickers bar or a pecan nougat roll they sell at Christmas in Maryland.
@@yummyapplestroodle similar, but not cooked long enough to fully get to that state, and, depending on the recipe, no gelatin either. The end result is fluffier that buttercream, as well as sweeter, but not as rich. It also crusts a bit as it ages
This was always my favorite frosting growing up .... I'd always have angel food cake with this sticky frosting for my birthday - - Loved it!! I was born in 1962, for reference .... so not a 'depression baby' but my parents and grandparents lived through it.
I absolutely love Emmy; shes fascinating and so cool and smart. I want her to read audiobooks... I just find her voice to be comforting and so easy to listen to. Please read fiction, nonfiction, whatever. 😅
I just wanted to add my boy friends mother Millie M. of PA taught me how to make me that frosting and the tip of beating it longer and feeling it between your fingers. I love her so much. She learned it from her mother in law! I love that you are creating these recipes I still need to make your Japanese cheese cake.
Wet Munchies, first of all.. why? Second of all, why is someone thanking, Emmy, for making their day better, something you would want to disscurrage? Are there not enough suicides taking place, for you? Because as we all know, not talking about depression, makes it worse, until its to late. So, im genuinly currious; what you where thinking/ trying to achieve, with that response- because it certainly did not come across as supporting or consoling, nor did it seem cheerfull or uplifting- since one can not simply ridicule, depression away- i hope you know, it comes across as you wishing them dead? Because not talking about it leads that way, and if ridicule is what faces you when you talk about it, what do you recon happens? I really hope you didnt mean it, the way it comes across, or that you’re just young and dont know enough about depression (and in that case, im glad- that lack of knowledge means you’ve never had to know about it- and that means, you would not have been affected by its horrors🥰🙌🏻🥳), but by your «screen name», i would say you are old enough to know better, or maybe you where just high (maybe even as a result/ medicating against you own illnesses, mental or otherwise) when you wrote this. In anycase, just be kind to one another! It saves lives, you know🥺😥💙! (Sorry, but its my friends funeral today🥺😢😣, so im a bit sensitive about life at the moment- his death could not have been prevented by kind words or love given (because, he died from cancer), but so many can and thats why apathy hurts so bad. So please, just be kind to one another🥺🤲😔💙) Hope you’re having a good day, (Sir, Mam, Child)!✌️❤️
I can't get over how adorable and relatable you are when you cook. I've always loved cooking and I find so much relaxation in it. You're so wholesome and you have taught me to make any possible mistakes into edible pieces of learning. You make it much more fun and therapeutic! And you have a nice selection of background music to help calmly swell the atmosphere. Especially the Lo-Fi! Never change, Emmy!
T. Dee Not really. Like the response above said, it really is like marshmallow fluff. The one time I made it, I took a bite and thought “why did I bother? I could’ve opened a jar of Fluff, and had the same result.”
Your frosting is actually a Swiss Meringue. You combine all its ingredients and stir in a double boiler until the sugar dissolved completely. Then remove from fire and start beating until it reaches stiff peak. It will be glossy and fluffier. You can already use it at this point but if you want to make it a little more fancier, you may add butter and it will become Swiss Meringue Buttercream. :)
Yep, 7 Minute Frosting is just another name for Swiss meringue. Emmy just didn't leave it on the double boiler long enough which caused the gritty texture. I'm kind of surpised she had never made this type of frosting before since it is such a basic frosting and as you mentioned, is the first part of making Swiss Meringue Buttercream.
My grandmother was born in 1906 and I still make her great great grandmother's chocolate ice water cake and 7 minute frosting! My family loves it because it is so much less sweet than a normal cake and I use high quality chocolate for the best cake ever! I even make wedding cakes out of the ice water recipe! The cake should be made with cake flour and either vanilla or almond extract. My my 4x great grandmother's recipe called for vanilla sugar. They would put several vanilla beans or vanilla candies in a container of sugar and let it "permeate". As for the frosting, you mix your egg whites and sugar in your double boiler and stir until the sugar is completely dissolved as you would for Swiss meringue buttercream frosting. About the double boiler, make sure that the bottom of the pan your eggs are in is not in the water, you don't want scrambled egg whites. Once the sugar dissolves you add the other ingredients and you can take it off the heat at that time. The egg whites are pasteurized and safe to eat so you keep beating the mixture until you have stiff peaks.
My mom grew up during the depression, and 7-minute frosting was her “go to” icing for cake. She’d use finely ground sugar, putting it into the water about 15 minutes before starting to prepare it over the double boiler.
onewithbooks You inspire me: when my grandson inevitably asks me “what up, chicken butt?” sometime in the next few years, I’ll answer “Am I a yolk to you?!” So much win :D
J. Haven for another arrow in your quiver check out Greymount Paper Press. They have a plain white card that says "Guess what?" The inside of the card is portrait of the back of a chicken with an arrow and the words "Chicken butt"
You'd probably love Emmy's t-shirt from quite a few episodes ago. Don't know if it's merchandise or not, but it definitely should be. It says: "Eat the ducky moss"
When I was growing up my grandma would make homemade chocolate cake with sea foam frosting for my birthday, it was my absolute favorite cake.. sea foam frosting is 7 minute frosting made with light brown sugar instead of white sugar, it had a richer better flavor than 7 min frosting. It started out nice, smooth and glossy but the next day it would be grainy, I love love loved the grainy stage I would eat a piece for my birthday and save a couple pieces for the next day for the grainy stage!! This video brought back alot of memories, thank you for making this!!!
It's interesting that this is a hard times recipe as you basically have all the normal ingredients for a cake. I guess the water makes the mixture go further?
My mom made 7 minute frosting a lot. It's my favorite to make as well. She never used a double boiler, just fully dissolved the sugar in a saucepan with the water and the cream of tartar. Like a simple syrup, no graininess at all. Pour it very slowly into a mixing bowl with the egg whites as they are beating. I use a stand mixer, so much easier, and beat until STIFF peaks. We always add vanilla. Tastes like creamy marshmallows. Occasionally we top with coconut or toasted coconut. It's always so pretty and tasty. Once I didn't beat it enough, and it separated later on my cake, not fun. 🙄 Live and learn! 🏃♀️
I usually use the shell half's to separate the egg whites from the yolk, I find it interesting that you used your hands!💕 I love your videos, I always learn so much
growing up, 7 minute frosting was my favorite icing, I refuse to eat flavored lard like so many frostings are. about your grainy texture, use powdered sugar, also no mention of using vanilla flavor in icing? but I havent had this in over 20 years, as thats how long my mom has been dead, but I loved this growing up. the only other icing I will eat it caramel, or what is on a german chocolate cake with the coconut. Thank you for all your videos, I like majority, this 1 is a home run!
Always had that frosting on my birthday because I'm very sensitive to sugar and cake frosting jacks me up. It tastes like childhood to me, I love it! 💕
Another great video! I love the hard times recipes. An old egg verging on bad has a very fragile yolk membrane. I once had food poisoning from a bad egg (in a very garlicky sauce, so it tasted fine) and if the yolk breaks from my normal style of handling, I just toss it. I'd much rather toss an egg than spend 3 days tossing my cookies. Old recipes were usually written on the assumption of a fairly wide knowledge base; for pre-WWII recipes, if the recipe specifies technique, it often means that the recipe was dependent upon that particular technique to succeed (there are usually more than one way to do a thing in the kitchen). I suspect that beating a meringue to soft peaks or stiff peaks is a more modern thing; the way my mama (born well before WWII) decided if a meringue was beaten well enough was to dip her finger in the bowl. then rub the dab of egg white mix between her thumb and finger. If it was grainy, it wasn't done. No talk about peaks, the way to tell was by sensation. It often helps things along a bit to beat the sugar, water and egg whites together until lightly frothy and just a few sugar crystals when tested, then add the cream of tartar last.
Another excellent video, Emmy! When I saw the glistening “frosting”, I immediately thought of “marshmallow fluff”. I wonder how it would have been if you had run the granulated sugar through your spice grinder first to powder it and with the end result, what if you torched it a bit for a “S’mores” type finish? 🤔. 👏🏻 Thanks for another great video!
Just found your channel... Awesome stuff in this hard times series. I wish people had this same sense of resourcefulness in these modern times. Big up from Upstate New York ❤️💛💚
Omg been a fan since you released your Emmy Eats series 8yrs ago. Brings me such great joy seeing you still out here. You're such a humble person, the way you pay attention to detail and the level of poise has this certain vibe that really seems like I'm experiencing right with you. Hope you have a great day ♥
You want to hear something odd? I am in my 50s, a non-Streisand fan from Day 1, yet that same line from Evergreen gets stuck in my head from time to time and I find myself singing it. It must have some sort of earworm quality to it.
I remember reading about when a cake was frosted. Everyday cake was not frosted. More special occasions called for frosting on the top. As time went on, frosting on the sides. Now all cakes are frosted all over. I tried to find a reference to what I read and couldn't find it. Lack of frosting was from an economic frame of thinking. Sugar and butter??
Only cakes for special things like birthdays or weddings are frosted here, we usually just put melted chocolate or some whipped cream on top of base cake for the rest of the times we eat cake
That's interesting because in Europe, we still use frosting for special occasion cakes only. Most cakes do not have frosting. Americans are always confused about the lack of frosting.
The hard times playlist is really coming in handy right now
I think so too. Useful these days with food shortages and people with no income or living off goverment aid money since thier job is gone.
Megan M their
@@CatMom5050 yeah in Italy where people are dying not your asses In America who can't go take tans
@@geeswithane7yrago303 uhh America has it the worst right now
@@geeswithane7yrago303 ???
I know this is dumb, and like, impossible, but I thought the cake was gonna be water or something
Not dumb.
J Dawg water drop cakes do exist
Same lmao only reason I clicked
Same lol I thought “wow a cake I can actually make myself”
Girl me too
It looks like the type of cake a farm-raised child would have on his or her birthday after finishing school and chores for the day. the phrase "it ain't much, but it's home" comes to mind for that cake.
Aww Ron's phrase
i dont understand it, this cake has all the ingredients of normal cake but in a different proprtion as compared to other cakes(?) in the philippines we dont even use butter just plain oil, and here the frosting is called boiled icing which is normally used in store bought cakes XD
I would say the perfect description for this recipe is a "completely normal cake made by an amateur/ non-baker"
@@mike7546 Right?? I don’t get it either. It’s just a normal cake, maybe for a beginner.
Most cakes have at least vanilla in them. I feel like you'd need to doctor it up with at least berries or something.
@@parkermurzyn3556 I’m thinking about using strawberry jam & making this for my birthday next year
Emmy, tip for still getting eggs from the chickens in winter: give them more greens, like salad. Ours keep laying through winter because dad feeds them extra salad and additional peanuts and bird winter food c:
Just a passer by but thank you for this tip. Since winter started my chickens have only been laying 2 to 3 eggs a day which normally it's 15 eggs a day. My dad and I couldn't find out what was going on. This will be very helpful
Thanks again!
Just a passer by, i have no chickens but still found this tip super helpful even if I don't use it one day lol.
That's a great tip!! I own no Chickens either but if I do someday then I'll remember this :)
@@acornfairyv3441 I thought you meant 15 eggs each 😂😭 I was like woah haha even the 2 - 3 would be crazy!
We just use lights 🙂 fool them into thinking days are longer and keep them warm and you’ll get eggs year round! We did, anyhow.
I think Emmy should make merch that says “Hello beautiful lovelies”
If she did I'd buy it all
Yes,
I'd buy that!
Yeah
😁
Emmy is one of the few people, that I’m sure of, that will go to heaven
Gwen Meadows anyone can go to heaven if they believe in Jesus ! John 3:16 🙂💕
i believe in God but i committed too many sins now lol
Gwen Meadows your comment spoke to me spiritually
Not sure why you think that.
A. Smith
She’s basically giving constant useful information, and doing so a lot more frequently than most other people would.
I thought the title said
*“depression cake recipe.”*
I was intrigued.
Same
Lmao I thought the same thing and continued to think so until I scrolled past your comment and then quickly scrolled back to the title of the video 😂 a bit disappointed that it’s not a depression cake...
Pink Candy deadass was me just now
The depression era was aptly named for a reason. You’re not wrong.
Woww that’s why I clicked lol if it wasn’t for this comment I wouldn’t have even known
Emmy is the Bob Ross of cooking that’s just a fact
New subbie as of today.luv her already😍🤗
And then there's the Gordon Ramsey starting...Gordon Ramsey
Thought that was julia childs lol
Hahahaha so true!!
no
Your auto-captions keep saying “eat the ducky moss” when you say ‘itadakimasu’ and I honestly kind of want an “eat the ducky moss” shirt
She sells them
All I heard was "downvote me please".
Eat a duck I must
I have been wondering what she is actually saying!! What does it mean?
@@kinas3973 in a meal setting, it's basically "bon appétit" in Japanese!
7 minute frosting is a favorite that my mom has made since I was little. You should try it again, but 1) dissolve the sugar in the water first and 2) add about 2 tablespoons of clear corn syrup, which will help keep the sugar from recrystalizing and the egg whites from weeping. I recommend it on a dark chocolate cake. The sweetness helps cut through the richness of the chocolate and it is divine.
Does the texture almost end up being like a whipped cream? I've had some cakes with frosting like that but never knew how to make it..would be great if this was it
Not really. @@0hpalpitations It's light and fluffy, but not as creamy. I know the icing you're talking about and this one isn't it. This is more of a meringue meets whipped cream situation.
@@0hpalpitations That was probably a Swiss meringue buttercream or an ermine frosting. Ermine frosting is definitely light and whipped cream-y when it's done right, but it's pretty old-fashioned; you don't see it much these days. Swiss meringue buttercream is more common these days and can be super light, but it's more glossy than whipped cream is.
BoogieDaddy -brilliant. But maybe some flavor, vanilla for preference.
@@0hpalpitations The texture and taste is like a luscious marshmallow fluff.
Usually I get annoyed when people just talk and talk, but with her I don’t feel that way her voice is so soothing and so are her cooking videos. She’s so calm
I was expecting a cake make entirely of cold water, I feel deceived.
How could that be possible?
Lmao you're joking ?
I was hoping for a cake made of water that people who are depressed make/eat... Totally not what I was expecting
Me too. Idk why but I expected cold water/ice covered in icing
@@savannahcarter1749 Agreed. The title is very misleading.
I love seven minutes frosting. It is divine like eating melted marshmallows.
Yes. It is a kind of meringue so melting the sugar to make a syrup first would have been a good idea.
I was wondering if it had that marshmallow flavor. I LOVE Dominican cake it has that frosting. I’ve heard it can be hard to make as sometimes the egg whites some set
Yes. So good
“Does it work? No. Is it cute? Yes!” Always a silver lining on Emmy’s channel. Love that. 😂
My favourite moment in her one chip challange video, was when she was tearing up and dying from the chilli, but perks right up about how her Kat Von D eyeliner is holding up. And bless her soul soldiers on and gives her Kat Von D eyeliner a great little review.
*Me cutting bread and adding marshmallow fluff at 4am making “cake”*
Add some sprinkles to make it look less sad!!!
That actually sounds good but the bread would prolly need some sugar or something
Lmaooo ewww😂😂😂😂
That sounds pretty good actually, use brioche bread to make it even better
😹
Everything changed when the fire cake attacked
this actually made me laugh tf
🤣
Big AL
This comment goes with Emmy's shirt kinda..lol
So raw guys, FAWK
This reminds me of a dad joke:
I decided to visit my father and when I got there he offered me a drink.
"Dad, I'm sorry, this glass is kind of dirty"
He responds "It's as clean as cold water can get it"
I found it odd but my father is old fashioned so I let it go. Then he offered me a plate.
"Well this is kind of dirty too"
"It's only as clean as cold water can get it"
Then I heard a scratching at the door.
"Oh Dad, did you get a new dog?"
"Yep. Be a dear and let Cold Water in"
Oh Lord... 🤣🤣🤣🤣
So cute lmao
😂😂😂😂😂😂😂 that's a good one lmao
😂😂 OH BOY!! That actually made me laugh hard out loud!
Which is hard for me to do from just reading things from the internet lol (like that lol doesnt really mean that I laffed out loud)
😂
I personally don’t use my hands to separate eggs, I use the two halves of the shells.
Same. My grandmother taught me to do this when I was little and I've always done it that way.
Bad idea. Its like doing it with sharp little teeth
Kim Jong-il I’ve never broken a yolk.. it’s fine.
Me too. Especially if you do it back and forth.
Dominic Afriyie yeah that’s what I do
"A Little Kindness Can Change Everything". Yes, it can Emmy. Yes it can. 🤗🤗🤗🤗
I grew up with Seven-Minute Frosting being our standard one for cakes-never heard of butter cream until TV cooking shows.
Only kind if frosting my mom ever made.
Me too, but I don't ever remember sugar granules in my mom's 7 minute frosting. I love 7 minute frosting with my mom's chocolate cake with raspberry filling.
Joy Mattice, I don’t remember any graininess, either. A yummy memory I have of it was the drying-out, kind-of-crackling bits as the left-over cake aged.
Yeessssss! 7 minute frosting only gets better with time
Curious, how old is everyone who grew up with this? I'm in my late 40s and have never had 7 minute frosting. Only buttercream. I'm also Canadian so maybe that has something to do with it?
This is interesting to see because my family has passed down a recipe for a hot water chocolate cake. I have no idea what era it dates back to, but it's super moist and delicious, and traditionally made with a pudding sauce instead of frosting. If you'd like the recipe Emmy just let me know. I'm always happy to share. C:
5:21
“This feels wrong.”
*It looks wrong, Emmy.* 😂
🤣
*_-80S PORN MUSIC CONTINUES-_*
Emmy’s face a 9:31 spoke to me.
Emmy: “I’m sure they didn’t have these in the pioneer days but...” 🤷🏻♀️
Me: “Whatever. This pioneer does.”
Same😭😭😂😂😂 I played it back like 5 times
Lolol Right!!
Me: mom can we get some cake?
Mom: we have cake at home.
The cake at home:
With the Great Depression, you would have this conversation all the time. :(
I dunno why this is sad...?
The simple cake is delicious!
C o l d w a t e r
This cake is great when you can't afford a complex cake or you don't have the ingredients to make one.....it tastes really good!
She kinda talks alot. Only if she would talk less nonsense
*Dear Emmy,* 😃
Will you please try out the childhood snack that my mom made for myself and my siblings when we were growing up? This was a relatively simple recipe. I am Mexican American so this little snack is reflective of that. Lol.
My mom called them Banderitas (translation from Spanish to English is “Little Flags.”)
They were called Banderitas because the different colors of the condiments reminded her of a little flag.
We often ate these when we were outside playing, and we wanted a hearty little snack that we could run back outside with.
Recipe for “Banderitas”
(Little flags)
1: *Flour Tortillas* (you don’t necessarily have to make them, but at least purchase from a good Mexican restaurant that knows how to make them right).
2: 2 medium thick slices of *all beef deli sliced bologna.*
3: *Mayo, Mustard, Ketchup*
4: Thin sliced cheddar cheese *(optional)*
*Instructions:*
Heat the tortillas on the stovetop. If you have a comal or a pan it will work.
Put the two cold and fresh slices of bologna on the tortilla and and then add the mayo, mustard and ketchup. Then roll them up like taquitos. The cheese slices are optional. I didn’t eat them with cheese slices too often. Just sometimes. Maybe try both?
This is my moms snack that she made for us as kids. Now that my siblings and I are all grown up, a couple of us still enjoy the occasional Banderita.
❤️☺️
Thank you so much for the great content!
It’s going to be a great 2020! 🥳
- Jon
Houston, TX
I haven't heard of "Banderitas" in a very long time
Yum
“It’s going to be a great 2020” R.I.P
Mmmmm sounds delicious!
Madison Wadsworth gRoSs
Stfu
So I was expecting an ice cube tray with a sprinkling of sugar. D I s a p p o I n t e d!
🤣🤣🤣 child me too
Raindrop cake without the gelatine 😂
Weakkk 🤣
S A M E
A classic case of clickbait 😂
Thank you to the people who send her cook books/ cooking utensils! Thanks to you we can all enjoy these videos so you didn't just give a gift to her but to all of us :)
"It just disappeared in its butt."
That's not something you hear every day.
i certainly hope not..lol..
i mean, *you* might not...
I almost spewed my cereal.
Don't judge my life
Um. 😂
Emmy is the best You Tuber imaginable, she is so detailed and teaches me something every time I watch her🤩
And she is so consistent with videos 💕
She’s so funny and keeps me interested 😊
Am I at the top yet?
@@michaelshort5314 just stop, you're not going to get pinned and you're not getting a heart either.
I've had my eye on a vintage egg separator that looks like an old man sneezing for years...
My sister got him for me for Christmas this last year. Total part of the fam now 😂
Emmy is the perfect video to watch when you're sick.
Yes and I am sick as a dog right now too
Get well soon!
Watching this brings back memories for me. My grandmother would make this cake while I watched (I've always been fascinated with cooking). I don't remember her dissolving the sugar in the water, first, but I do remember her putting the sugar in the bowl, then the water, then the remaining ingredients, so perhaps by adding the sugar and water first, the sugar would dissolve better. I do remember her sprinkling the cake with shredded coconut for a bit of "flair". Sometimes, she would toast the coconut before putting it on the cake.
My mom would occasionally do the coconut or toasted coconut too. Great frosting!
@Red Markers Very much so!
Wholesome
When I was a teenager I found an amazingly lovely frosting called “Mountain Frosting” it had corn syrup (heated to candy temp) and then folded into some Stiff (peaking) egg whites.
This frosting reminds me of the nougat in a snickers bar or a pecan nougat roll they sell at Christmas in Maryland.
The call it boiled icing in america, its basically Swiss meringue
We always called it “Double Boiler Frosting” and it is the best! Yes, the sugar should be completely dissolved.
is it like marshmallow?
Lol someone PLEASE answer Apple Pie's question
@@yummyapplestroodle similar, but not cooked long enough to fully get to that state, and, depending on the recipe, no gelatin either.
The end result is fluffier that buttercream, as well as sweeter, but not as rich. It also crusts a bit as it ages
Italian meringue is what came to mind!!! This is so cool!!! And I do think it’s supposed to be like marshmallow fluff
What's the difference between this and meringue?
Omg can we just realise how kind and polite and ANGELIC she is. I've never seen a TH-camr so polite and nice
"The cake flavor is butter"
*Ah yes....the best kind of flavor*
T. Dee waffle cake o.O
3xpandD0ng do you like fat thikk grandfather? So do l
Mmmm butter
Mmmmm bacon
Mmmmm foood
@@user-fd3ip5ff6z I've been exposed
@T. Dee why not coat bacon in butter freeze it and then deep fry it
Nice job, Emmy. As an old buddy of mine would say, "you're a good egg".😀
This was always my favorite frosting growing up .... I'd always have angel food cake with this sticky frosting for my birthday - - Loved it!! I was born in 1962, for reference .... so not a 'depression baby' but my parents and grandparents lived through it.
The frosting is almost like a Swiss meringue buttercream. The sugar should melt with the heat of the egg whites.
That's what I was thinking. Isn't this buttercream a French style buttercream or Italian?
My thought exactly!
Agreed. The sugar melts when the egg is at the right temperature. A hotter egg temp makes for a firmer meringue, also.
I absolutely love Emmy; shes fascinating and so cool and smart. I want her to read audiobooks... I just find her voice to be comforting and so easy to listen to. Please read fiction, nonfiction, whatever. 😅
7-minute frosting is absolutely amazing on a super rich, dark chocolate cake! It was a fan favourite for birthdays in my house growing up 😊
emmy out of context: "it just disappeared in its butt."
SUNNY VLOGS 😂 With a completely straight face and monotone..... HOW?!
Oh wow Emmy, you're taking me back. The frosting recipe you made was my grandmother's go to frosting. Thank you.
Am I wrong on this, or is that basically meringue with water added?
I make the same icing, its calle 7 minute frosting
I just wanted to add my boy friends mother Millie M. of PA taught me how to make me that frosting and the tip of beating it longer and feeling it between your fingers. I love her so much. She learned it from her mother in law! I love that you are creating these recipes I still need to make your Japanese cheese cake.
Useless fact lol "Evergreen" was my parents wedding song back in 1977!
Awh, that was a sweet fact. Thanks for sharing.
Here's another one... Sinead O'Connor filled in for a friend at a wedding. Sang that song. Got a record deal at 17
My mum's favourite song! 😊❤️
Oof
Useless fack: Roburts will be doing ur yob in the next 10 yrs
Emmy coming through when the depression hits hard .. thank you .
ok
I'm sorry you are having a rough time. 🙏💜
Oh Me too Issac! Keep on fighting the good fight, brother. Never give up. Never surrender.
Wet Munchies, first of all.. why? Second of all, why is someone thanking, Emmy, for making their day better, something you would want to disscurrage? Are there not enough suicides taking place, for you? Because as we all know, not talking about depression, makes it worse, until its to late. So, im genuinly currious; what you where thinking/ trying to achieve, with that response- because it certainly did not come across as supporting or consoling, nor did it seem cheerfull or uplifting- since one can not simply ridicule, depression away- i hope you know, it comes across as you wishing them dead?
Because not talking about it leads that way, and if ridicule is what faces you when you talk about it, what do you recon happens?
I really hope you didnt mean it, the way it comes across, or that you’re just young and dont know enough about depression (and in that case, im glad- that lack of knowledge means you’ve never had to know about it- and that means, you would not have been affected by its horrors🥰🙌🏻🥳), but by your «screen name», i would say you are old enough to know better, or maybe you where just high (maybe even as a result/ medicating against you own illnesses, mental or otherwise) when you wrote this. In anycase, just be kind to one another! It saves lives, you know🥺😥💙! (Sorry, but its my friends funeral today🥺😢😣, so im a bit sensitive about life at the moment- his death could not have been prevented by kind words or love given (because, he died from cancer), but so many can and thats why apathy hurts so bad. So please, just be kind to one another🥺🤲😔💙) Hope you’re having a good day, (Sir, Mam, Child)!✌️❤️
Isaac B same here!
Omg I died when she said, “this feels wrong” while pulling the egg white out of the chickens butt! 😂
Me too!
I always love when Emmy labels random objects when she goes off screen ❤️❤️ such a cute little addition
Your hard times videos are definitely my favorites. I like seeing how people would improvise with when they didn’t have certain things.
I can't get over how adorable and relatable you are when you cook. I've always loved cooking and I find so much relaxation in it.
You're so wholesome and you have taught me to make any possible mistakes into edible pieces of learning. You make it much more fun and therapeutic!
And you have a nice selection of background music to help calmly swell the atmosphere. Especially the Lo-Fi!
Never change, Emmy!
Listening to you as I go to bed. Your soft voice stops my anxiety. You help me sleep
Ps: the egg gadget thing, you can do the same with a water or soda/pop bottle... I always just use the shell 🤷♀️
I love that you show when things don't go as expected. That's real life and it's lovely to see ❤❤❤
“Well beaten”
emmy: they didn’t have precise language back in the pioneer days
Praise the Sun \_/
Hahaha xD
Praise the Sun 🌞
A Star Is Born, Evergreen was the theme song
elevator music. may have heard at the dr office. or store.
Very pretty cAke! I love the pristene white with deep dark chocolate. I just set aside some white recipes....and here's Emmys. Yay! Thankyou💜🤗
Maybe she's just psychic
The tony rice projects version was way better.
I really enjoy watching her videos! I have trouble sleeping at night and somehow her videos always put me at peace so thank you Emmy!! ❤️❤️
This reminded me of the cake from Mrs. Doubtfire! "Hell-Oooo!"
The frosting looked like homemade marshmallow fluff to me
that was my thought too
It basically is. It is my mom's favorite frosting. The only difference is that the frosting uses eggs instead of gelatin.
That’s pretty much what it is. I made it once. Not a fan.
T. Dee Not really. Like the response above said, it really is like marshmallow fluff. The one time I made it, I took a bite and thought “why did I bother? I could’ve opened a jar of Fluff, and had the same result.”
That’s what it is, actually.
Your frosting is actually a Swiss Meringue. You combine all its ingredients and stir in a double boiler until the sugar dissolved completely. Then remove from fire and start beating until it reaches stiff peak. It will be glossy and fluffier. You can already use it at this point but if you want to make it a little more fancier, you may add butter and it will become Swiss Meringue Buttercream. :)
Yep, 7 Minute Frosting is just another name for Swiss meringue. Emmy just didn't leave it on the double boiler long enough which caused the gritty texture. I'm kind of surpised she had never made this type of frosting before since it is such a basic frosting and as you mentioned, is the first part of making Swiss Meringue Buttercream.
My grandmother was born in 1906 and I still make her great great grandmother's chocolate ice water cake and 7 minute frosting! My family loves it because it is so much less sweet than a normal cake and I use high quality chocolate for the best cake ever! I even make wedding cakes out of the ice water recipe!
The cake should be made with cake flour and either vanilla or almond extract. My my 4x great grandmother's recipe called for vanilla sugar. They would put several vanilla beans or vanilla candies in a container of sugar and let it "permeate".
As for the frosting, you mix your egg whites and sugar in your double boiler and stir until the sugar is completely dissolved as you would for Swiss meringue buttercream frosting. About the double boiler, make sure that the bottom of the pan your eggs are in is not in the water, you don't want scrambled egg whites. Once the sugar dissolves you add the other ingredients and you can take it off the heat at that time. The egg whites are pasteurized and safe to eat so you keep beating the mixture until you have stiff peaks.
“It just disappeared in its butt!” - Emmy 2020
Love your approach to baking, joie de vivre, energy and and you are also frank and fair with your final results. Refreshing!
My mom grew up during the depression, and 7-minute frosting was her “go to” icing for cake. She’d use finely ground sugar, putting it into the water about 15 minutes before starting to prepare it over the double boiler.
"Desperation Pie"..Hmmm Sounds like the pie my ex ate when he cheated on me.
ícҽís թհօҽղíx ewww! 🤣👏🏻👏🏻 U made me laugh 😹😹😹
He doesn't sound to desperate to me
Oop-
LOL.
You sound like the desperate one...
Your channel makes me feel happy. Your upbeat personality is infectious and you just make me happy.
That gadget is my new answer to the question "what up, chicken butt?"
Me: The yolk.
onewithbooks LOL
tabs that is some joke
onewithbooks You inspire me: when my grandson inevitably asks me “what up, chicken butt?” sometime in the next few years, I’ll answer “Am I a yolk to you?!”
So much win :D
J. Haven for another arrow in your quiver check out Greymount Paper Press. They have a plain white card that says "Guess what?" The inside of the card is portrait of the back of a chicken with an arrow and the words "Chicken butt"
Emmy here’s a video idea: make tres leches cake 😌
I love tres leches cake! She should!!!
Ooooh and flan!!!!! Tres leches and flan pls Emmy!!!
3 milks cake?
Emmy, your personality is so adorable. Listening to your videos always cheer me up. Thank you.
Her one question with new gadgets is always “how easy is it going to be to clean” 😂
Very important question indeed
Tbh that's one of my deciding factors on everything I buy. Hard to clean or can't clean it? Probably not worth my money.
“Heated Aki moss” according to auto-translate today... that’s new
Sounds like the daily special at a vegan restaurant.
@@Birdbike719 That's hilariously accurate and I love it. lmao.
the craziest one I have ever gotten from auto-translate was "Eat the Nazi does." LOLOLOLOLL sounds terrible!!
Lmaoo
You'd probably love Emmy's t-shirt from quite a few episodes ago. Don't know if it's merchandise or not, but it definitely should be.
It says: "Eat the ducky moss"
I'm so happy to see a youtuber using the recipe books I have! I love your video 💕
When I was growing up my grandma would make homemade chocolate cake with sea foam frosting for my birthday, it was my absolute favorite cake.. sea foam frosting is 7 minute frosting made with light brown sugar instead of white sugar, it had a richer better flavor than 7 min frosting. It started out nice, smooth and glossy but the next day it would be grainy, I love love loved the grainy stage I would eat a piece for my birthday and save a couple pieces for the next day for the grainy stage!! This video brought back alot of memories, thank you for making this!!!
It's interesting that this is a hard times recipe as you basically have all the normal ingredients for a cake. I guess the water makes the mixture go further?
There was à cup of boiling water in the cake I'm currently baking but it is pretty rich lol
I thought the same thing......Emmy would you please do an apple pie 🙏🏼😁
@@rein2430 she did one. A hard times one that is
I think because it’s not using milk.
I agree, I thought maybe it would be like a wacky cake recipe...has there been an episode with wacky cake yet?
Im glad there's TH-cam channels that are still very well done like this one.
My mom made 7 minute frosting a lot. It's my favorite to make as well. She never used a double boiler, just fully dissolved the sugar in a saucepan with the water and the cream of tartar. Like a simple syrup, no graininess at all. Pour it very slowly into a mixing bowl with the egg whites as they are beating. I use a stand mixer, so much easier, and beat until STIFF peaks. We always add vanilla. Tastes like creamy marshmallows. Occasionally we top with coconut or toasted coconut. It's always so pretty and tasty.
Once I didn't beat it enough, and it separated later on my cake, not fun. 🙄 Live and learn! 🏃♀️
I always separate my eggs with the shell! Works like a charm 🥰
emmy you are such a wonderful and calming force in life.
I usually use the shell half's to separate the egg whites from the yolk, I find it interesting that you used your hands!💕 I love your videos, I always learn so much
FYI, it is easier to separate eggs when cold and then beat the whites once they reach room temperature.
growing up, 7 minute frosting was my favorite icing, I refuse to eat flavored lard like so many frostings are. about your grainy texture, use powdered sugar, also no mention of using vanilla flavor in icing? but I havent had this in over 20 years, as thats how long my mom has been dead, but I loved this growing up. the only other icing I will eat it caramel, or what is on a german chocolate cake with the coconut.
Thank you for all your videos, I like majority, this 1 is a home run!
The frosting wasn’t cooked long enough that’s why it’s grainy in texture, 😊the cake look Great, love watching your videos
Always had that frosting on my birthday because I'm very sensitive to sugar and cake frosting jacks me up. It tastes like childhood to me, I love it! 💕
This is my first time here and I'm feeling like i'm gonna love your channel! Love how warm and fuzzy and honey your videos feel ❤️
Another great video! I love the hard times recipes.
An old egg verging on bad has a very fragile yolk membrane. I once had food poisoning from a bad egg (in a very garlicky sauce, so it tasted fine) and if the yolk breaks from my normal style of handling, I just toss it. I'd much rather toss an egg than spend 3 days tossing my cookies.
Old recipes were usually written on the assumption of a fairly wide knowledge base; for pre-WWII recipes, if the recipe specifies technique, it often means that the recipe was dependent upon that particular technique to succeed (there are usually more than one way to do a thing in the kitchen). I suspect that beating a meringue to soft peaks or stiff peaks is a more modern thing; the way my mama (born well before WWII) decided if a meringue was beaten well enough was to dip her finger in the bowl. then rub the dab of egg white mix between her thumb and finger. If it was grainy, it wasn't done. No talk about peaks, the way to tell was by sensation. It often helps things along a bit to beat the sugar, water and egg whites together until lightly frothy and just a few sugar crystals when tested, then add the cream of tartar last.
I love that you put so much detail into these videos! The 2 cookbooks and recipe research 👍🏽
Another excellent video, Emmy! When I saw the glistening “frosting”, I immediately thought of “marshmallow fluff”. I wonder how it would have been if you had run the granulated sugar through your spice grinder first to powder it and with the end result, what if you torched it a bit for a “S’mores” type finish? 🤔. 👏🏻 Thanks for another great video!
Ok but her shirt is everything 😭💕
Just found your channel... Awesome stuff in this hard times series. I wish people had this same sense of resourcefulness in these modern times. Big up from Upstate New York ❤️💛💚
She needs her own sitcom shes so fun to watch 😂 sweet person 💖
When your professor asks why you didn’t do the home work 9:28
Omg been a fan since you released your Emmy Eats series 8yrs ago. Brings me such great joy seeing you still out here. You're such a humble person, the way you pay attention to detail and the level of poise has this certain vibe that really seems like I'm experiencing right with you. Hope you have a great day ♥
I swear Emmy’s voice is so soothing👀
You want to hear something odd? I am in my 50s, a non-Streisand fan from Day 1, yet that same line from Evergreen gets stuck in my head from time to time and I find myself singing it. It must have some sort of earworm quality to it.
I'm so glad you're sharing this information with us since were probably going into another big depression.
I see Emmy, I click
That T shirt describes everything I love about Emmy.
Your voice and your whole presence is so relaxing and calming
The song is from the movie A Star is Born, starring Barbara S.
I remember reading about when a cake was frosted. Everyday cake was not frosted. More special occasions called for frosting on the top. As time went on, frosting on the sides. Now all cakes are frosted all over. I tried to find a reference to what I read and couldn't find it. Lack of frosting was from an economic frame of thinking. Sugar and butter??
I’m not a big fan of most frostings so I wish I could go back to those times!
Only cakes for special things like birthdays or weddings are frosted here, we usually just put melted chocolate or some whipped cream on top of base cake for the rest of the times we eat cake
Izzy Durnan same
@@dindrane4513 same
That's interesting because in Europe, we still use frosting for special occasion cakes only. Most cakes do not have frosting. Americans are always confused about the lack of frosting.