I’m in the US, the state of Alabama. My maternal grandmother was born in 1900 and lived until 1985. The “courses” you read off were very common for her generation and especially for her mother’s generation. I was so blessed to have known all of my grandparents and my maternal great- grandparents. Potato cake being one and a potato and peanut butter candy that was served every Christmas. Just a side note. My daddy’s first job as a teenager was at A&P.
I love watching you learn and do the old recipes! It is a pure delight to see how things were! My grandmother was a preacher's wife and collected recipes from each town they served. Many of the recipes date back to the 1930s and call for things like a 5-cent candy bar. I have seen some very interesting depression-era recipes lately, like water pie, and am loving to add them to my collection. Will I make them?? I don't know, but they sure sound interesting. There is a YT channel called Great Depression Cooking. It's older and Miss Clara has passed on, but she had lots of great recipes. My mom was a little girl during that time. I love her stories about ration coupons, etc. She still has some she saved and put in a scrapbook.
Hello from Denmark, we literally have a almond and potato cake. It’s basically the same thing as the one that you made except for skipping the milk part.and the lots of spices and substituted the almond meal with almond extract. If you want to I can translate the recipe for you and all of the subscribers here on the channel. It’s super easy to make its call. Mazarinkage with potatoes. You can find the Mazarin cake and almost every store here in Denmark. Love your videos and have a nice day. Love from Denmark.
Chelsea, you are my favourite homesteader... The way you share your knowledge in a complete natural and organic way is so heart warming. I always feel that I am on a intimate group zoom call...😁🤗
I love your TH-cam videos. Seems like I am sitting in your kitchen visiting with you. I am a 76 year old raised on a farm much like yours. You can take the girl from the farm but you never can take the farm from the girl. I feel young again when I watch you!!!
I am new to your videos, and am really enjoying all you do! You and your husband have created such a wonderful home and everything outside is very interesting! I am trying some of your ideas and love them! I live in Northern Colorado where our growing season isn't long. My garden has never looked as fantastic as yours! I'm A 68 year old wife, mom, and great grandma! Thank you for the very interesting videos and all the knowledge you teach! Your doing a great job!!!
I’m in Germany - QUARK is a cross between sour cream and yogurt. Pronounced qua-ark. You can add fruit - yogurt version You can add Lipton onion soup to make a veggie dip. Great in cakes - makes it moist! Use it in smashed potatoes. I had peanut butter soup at Mt Vernon - George Washington’s farm! Very yummy !!
I live in Indiana and I'm 70years young. My mother made porcupines when I was a child and I still make them. At one time they were included in the home ec class recipes.
Young lady, you have madd skills in terms of your daily accomplishments. I get tired just watching you. I know that's not what you're going for, but please take it as a compliment.
I'm going to try a potato cake sometime! Re the sunken middle: normal usage of baking powder is 1 tsp per cup of flour (or other starch, which might include cocoa powder, almond flour and the *dry* weight of the potato). I looked at an early 20th c cookbook and, yes, it did call for about twice that amount in its recipes. Their baking powder must have been different to ours. At least it's an easy fix! 🍓
I look forward to seeing if you like the peanut soup - that recipe from A&P seemed a little bland. I make one inspired by African groundnut (peanut) soup via the Moosewood cookbook (if anyone remembers that!): a puree of chicken broth, roasted sweet potatoes, tomato paste, cumin, peanut butter etc. Great also as a sauce for chicken. The A&P recipe is reminiscent of the one published by George Washington Carver in his 1916 book with "105 ways of preparing the peanut." In school (US), we were taught that the peanut wasn't widely eaten outside the South until he popularized it, with the intention of improving the living of black Southern farmers. Think of him next time you eat PB&J! BTW, it's lovely to watch you get excited about these old recipes.
I love how you love your bowl. I was on the hunt for nice heavy earthenware bowls for a while. My aunt passed away and I received her entire set of them. They are amazing.
In Catalunya we make these fall sweets called panellets that are made with almond flour but it's very expensive so often the families add equal parts of cooked potato or sweet potato to bulk them up and they taste amazing! If you are interested let me know and I'll send you some recipes, they are really easy to make and fun to make with kids
Here's the recipe, hope you enjoy it! Ingredients: 250 gr almond flour 175 gr granulated sugar 1 medium sized potato boiled, skinned, mashed and completely cold Flavorings: Pine nuts Toasted almond squares Coconut Cocoa powder Granulated coffee Lemon zest 1 egg for egg wash Day 1: Mix and work the sugar, potato and almond flour until they form a dough thats soft but doesn't stick to the fingers too much. Warp in plastic and store for a day. If you put it in the fridge remember to let it come to room temperature before working with it Day 2: Decide the flavoring depending on your favorites. The amount needed will vary according to the amount of panellets you make of each, taste them and adjust to your preference. With this recipe you'll be able to make about 30 panellets. Flavorings like cocoa, coffee, coconut and lemon zest are mixed into the dough, the pine nuts and almonds coat the panellet on the outside. (coconut is mixed in the dough and then coated on the outside too) Take portions of the dough and form little balls, the most common form is round for the pine nut ones but people often make different forms for each flavor, even chocolate mushrooms, the dough is similar to play dough and the kids usually have a blast with it. Adhering the pine nuts is a bit tricky, it helps to smudge some egg wash on your hands, take a bunch of pine nuts and place the dough ball on them and then press and keep forming the ball letting the ones that don't stick just fall back on the bowl. Preheat the oven to 180 celsius, place the panellets on a tray, paint the with egg wash and cook them until they get golden. Hope you enjoy them!
The cake looks wonderful and I take your word, no frosting. I am not a real 'sweet' person, and am delighted to hear you say! I love the paper pots! Congratulations on your mozzerrella cheese success! Thank you for sharing~!
I watched this Vid with my daughter, and she remarked using potato in the cake must be the same as using carrots in a carrot cake to keep it moist. She does a lot of baking for her family and i just love the matter of a fact way she said it, quite unlike my surprise of using potato in a cake.
Living traditions homestead channel, Kevin took the kitchen aid apart & re-greased (he tells how he did it & shows it also) & it worked great. Maybe Dan can bring it back to life until you get your new mixer? Wonderful vlog; thanks for sharing so many interesting tidbits of your lives! Blessings to all 🤗💜🇨🇦
We had 11 kids in our family. Our menus were very similar to that with the extras and dessert. We were given no other food or snacks between meals. If we said we were hungry…. The answer was good you will eat all your supper! I do think those menus were very common with the family eating all together every meal and at the exact same time daily.
Hi Chelsea. Love your channel and all the recipes. This cake we baked in 1988 in our Home economic school in Germany. The meatballs with rice are called Teftely Russian meatballs. There are lots of TH-cam videos about these recipes. In German it's called Mandel Kartoffel kuchen.
On my hunt for the recipe for cheesecake from the German Bakery that was in my neighborhood growing up I discovered quark. That bakery only made cheesecake, which had a really dark chocolate crumb on the bottom. Kind of looked like ground up Oreos, but they didn’t have Oreos back then. I discovered quark was the ingredient I was missing. Every recipe I 😮tried the cheesecake it was a little heavy because most recipes call for cream cheese. Using quark the cheesecake is dryer and lighter. I am 80 and I finally know the secret is quark. Wish I had raw milk when I make mine. Really enjoy your videos.
These kind of cheescake we call Zupfkuchen. I'm German and Zupfkuchen is a very famous cheesecake over here. It is not Oreo. You put 150g butter, 150g sugar and 150g flour with a bit of cacao together and put it on top of the cheedecake. Thats all.,
Pam at the. RoseRed Homestead channel also has an Ankarsrum mixer. Her Unboxing My New Kitchen Machine video is quite interesting. Also, you can do a Google search for many recipes to find out whether the one you are looking at is unique or whether it is offered elsewhere. I Googled Almond Potato Cake, and came up with quite a few that looked like actual cakes rather than potato pancakes. Yours may have sunk in the middle for a variety of reasons--also Googable, but usually from an incorrect temp. Thanks again for all the fun!
Thank u so much for what u r🎉doing with your cook books. 😅i use almond flavering in most oh my frostings and cakes and if u r in hi altitude I can help u get a cake that comes out nice and even
I was wondering if modern baking powder was more powerful than circa 1933 requiring less. Say 2 teaspoons vs a heaping tablespoon. Idk, just a thought.
Hello from Germany. Ankarsrum is a very popular food processor here in Germany for families, who bake large batches of bread and cakes. Unfortunately Ankarsrum is also very expensive here and costs around 1000 euros depending on the accessories. That should be around 1400 Canadian dollars. But it is very high quality and you will have a lot of fun with it. Lovely greetings Madi
I have an Ankrasham mixer. I'm so excited for you. I could never make large batches of bread dough until owning this mixer. I've had mine 13 years and never had a problem. Lee
It was so fun to see your excitement over the mozz - it looks amazing! I totally get your not wanting to stand over it for 20 min. intervals so I would suggest doubling your recipe - your pot can handle 2 gallons and it's still 20 minutes whether it's one gallon or 2! Also, how is your house so perfectly clean and tidy with all those kids?! I struggle sometimes with mine and it's just me!! 😄
We’ve developed a good system for cleaning and try to keep on top of it. Keep in mind that all my kids are older now so the days of chaos are mostly behind us.😊
Thanks for another great Vlog Tip: Freeze dry milk, then powder the crap out of it. It’ll rehydrate better. I put it in a zip top bag and take a rolling pin to it! 🤷♀️
i know that that you can use rennet and lemon juice to curd milk but i have also learned it is generally better to use rennet to make mozzarella because it is sweeter. so i learned something today. citrus works fine for curdling milk however if that is all you need to do.
I am so loving the old recipes what a wonderful idea sharing the old cookbooks with us. Loving it! I am so excited for you that the mozzarella worked out. It looks so yum. Cake too. hugs and luv
Based on childhood recollections that my parents related the menus seem beyond what the average person was consuming. My parents and grandparents described simpler menus and more regionally based foods. It was The Great Depression so many were really suffering. Undoubtedly there were regional differences. My parents grew up in very different areas in North America, but both places were of the small community to rural type. The presence of relish and pickles made me smile as they were certainly present in many meals served by my Mom and Grandmothers. A&P, as a grocery store with an economy focus and a force in the move to supermarkets was perhaps advertising the variety they could provide within a particular price point and also pointing to the work of their test kitchen. There was controversy around A&P as they expanded - too much to try to summarize here.
Yes, some of my family lived on potatoes solely. I am positive that the meat they ate (for the families who had meat) was meat they raised. I know my grandma has mentioned lard sandwiches and not having much due to her father's drinking.
I know you love olives (as do I)… chop olives, mix with quark and use as a spread on bagels (yum!), crackers, toast, etc… or as a dip for veggies… warning: it is soooo tasty! Haha (Works with cream cheese, too)
Love the video. I tried to make mozzarella from goat milk. I turned 1/2 gal of milk into 9 ounces of a very unique cheese, not mozzarella, but it tastes good on pizza. Can't wait to see the peanut soup. I worked with a gentleman who told me how it was made in Kenya, his birthplace. Wish I'd written it down as I've forgotten everything except the peanuts had to be boiled a long time.
Good afternoon Litle Mountain Ranch. Glad to see you're doing well, and I trust you had a great Easter Weekend - that 1933 Almond Potato Cake looks absolutely delicious - and of course that homemade mozarella. . 😊😊👍👍
Hi, thanks for another great video. I have an Ankarsrum and it is great, a real workhorse so I can highly recommend it. Thanks for inspiring to make cheese. Have a great weekend!
I have some of those recipes books from my grandmother. 50s and 60s recipe planning. My mother had 5 children and we always had meT, fresh fruit and cookies in the cookie jar and she spent 25.00 a week for groceries! Imagin? Also with all the desserts and cources..people worked more physically then as a rule and kids went out and played after school instead of sitting playing video games. I think this worked off those calories from the left over Victorian day traditions of dessert each night. Just my thoughts.. Love your videos!
I’m glad I watched this tonight, instead of in the morning. I now see where I went wrong in my two unsuccessful mozzarella attempts. I have tons of raw milk in the fridge, I will be attempting mozzarella again tomorrow!
My granny made a potato cake when I was growing up it was just vanilla she said they put potatoes in it to save on there flour.potatoes were cheap back then and they always had plenty and she just used vanilla and cinnamon and flour
That cheese was amazing I have never seen how it's made so I really learned a lot. Thank you. Will try the cake I'm sure it was a pretty moist. The greenhouse will be going strong in a few weeks anxious to see everything in the ground. Thank you for sharing
Always things to learn and want to try watching you!!! I had to google quark though lol. That cake sounds delicious and I bet your house smelled amazing too. Thanks for sharing with us
I so enjoyed watching this video and I will for certain be trying the cake recipe. I agree with you, I would not put chocolate frosting on the cake either. I bet it will be good with a cup of black coffee!
I’ve made my own sour cream by using a dollop of Nancy’s Cultered Sour Cream (with live cultures) to my heated milk and it works great! I will try adding the powdered milk to make it thicker without letting it grow so long it starts tasting like yogurt.
Becky at Acre Homestead on youtube made some mozzarella a couple weeks back, i don't recall her having to stand over the stove that long, you might want to check out how she did it.
Loved the old recipe for almond cake. I believe the cake sunk in the middle because of the high volume of baking powder which reacts with heat and then sinks during the longer baking.
Fantastic video as always. I was very interested in the sour cream, quark( I hope I'm spelling that correctly, I've never heard of it before) and mozzarella. I think I would like to do more things with dairy.
I watch another youtuber who has a go-to recipe that is a peanut butter ramen. She used to make it when they lived in their van, so it's a quick/easy one-post dish. Those AP lists sounds like catered meals at a hotel or something!
Some of the homestead ladies have/use a Bosch mixer for they bread doughs and other things and seem to really like it. Three rivers is one of the , I forget the others. I think the Bosch is somewhat cheaper than the one you mentioned.
Have you ever checked out compagnies that sell machines to bakeries? They sell the sturdy dough mixers (with heavy strong motors) and sometimes have them refurbished and then you can get much more bang for your buck.
Hey there. Wow that mozzarella looks soooo good! Exciting to see all of your seedlings. I may have missed a previous video or you may have already mentioned this, do you heat your greenhouse? I know you added the vapour barrier last year I think it was. And I see you drape more plastic around your seedlings. Do you add a heater too? Thanks for sharing. I feel like I’m behind. Wow you have so many plants started! Good for you.
Can you share what type of dehydrator you have? I am in the market for one and seeing your yogurt and now sour cream videos has me eager to pick one up!
I've never heard of quirck, hopefully spelling it correctly. I'll look it up to find out, Interesting! For the almond ca,e, I didn't remember hearing any almond Extract? Nancy from nebraska
Depending on when the almond cake was developed, the potato was probably a substitute for more flour. During times of food rationing, like during World War II, potatoes weren’t rationed while flours would have been.
Have you tried this with your tomato plants??Put a banana peel in a mason jar of water for a day or two then pour only the water at the base of each tomato plant. Each time we have done this, SO many new tomatoes blossoms have popped up and the plants are getting taller! Apparently, potassium is BIG for tomato plants!" 🍅
Can you tell me what the name of the cheese blogger is? Also can you repost the link to your newsletter? It is a dead link on my end and I can't copy and paste it either. Thank you. I love your channel. And BTW I aaw your batch cooking for freezer meals with your husband. Great show. But YES GARLIC BREAD/TPAST IS EATEN WITH LASAGNA AND SPAGHETTI around where I live in Connecticut/New England. Thanks for sharing!🙂
From your taste test of the cake it sounds like the spice level wasn't too high? And if you were to frost it, I am thinking that cream cheese frosting might be good?
![ร้อยพ่อพันแม่ - WanMai [Official MV]](http://i.ytimg.com/vi/XY2pNYASEbg/mqdefault.jpg)
I’m in the US, the state of Alabama. My maternal grandmother was born in 1900 and lived until 1985. The “courses” you read off were very common for her generation and especially for her mother’s generation. I was so blessed to have known all of my grandparents and my maternal great- grandparents. Potato cake being one and a potato and peanut butter candy that was served every Christmas. Just a side note. My daddy’s first job as a teenager was at A&P.
I love watching you learn and do the old recipes! It is a pure delight to see how things were! My grandmother was a preacher's wife and collected recipes from each town they served. Many of the recipes date back to the 1930s and call for things like a 5-cent candy bar. I have seen some very interesting depression-era recipes lately, like water pie, and am loving to add them to my collection. Will I make them?? I don't know, but they sure sound interesting. There is a YT channel called Great Depression Cooking. It's older and Miss Clara has passed on, but she had lots of great recipes. My mom was a little girl during that time. I love her stories about ration coupons, etc. She still has some she saved and put in a scrapbook.
Hello from Denmark, we literally have a almond and potato cake. It’s basically the same thing as the one that you made except for skipping the milk part.and the lots of spices and substituted the almond meal with almond extract. If you want to I can translate the recipe for you and all of the subscribers here on the channel. It’s super easy to make its call. Mazarinkage with potatoes. You can find the Mazarin cake and almost every store here in Denmark. Love your videos and have a nice day. Love from Denmark.
Chelsea, you are my favourite homesteader... The way you share your knowledge in a complete natural and organic way is so heart warming.
I always feel that I am on a intimate group zoom call...😁🤗
You are so welcome! Thank you so much.
I love your TH-cam videos. Seems like I am sitting in your kitchen visiting with you. I am a 76 year old raised on a farm much like yours. You can take the girl from the farm but you never can take the farm from the girl. I feel young again when I watch you!!!
I am new to your videos, and am really enjoying all you do! You and your husband have created such a wonderful home and everything outside is very interesting! I am trying some of your ideas and love them! I live in Northern Colorado where our growing season isn't long. My garden has never looked as fantastic as yours! I'm A 68 year old wife, mom, and great grandma! Thank you for the very interesting videos and all the knowledge you teach! Your doing a great job!!!
Thank you so much!
Welcome!
I’m in Germany - QUARK is a cross between sour cream and yogurt. Pronounced qua-ark.
You can add fruit - yogurt version
You can add Lipton onion soup to make a veggie dip.
Great in cakes - makes it moist!
Use it in smashed potatoes.
I had peanut butter soup at Mt Vernon - George Washington’s farm! Very yummy !!
I live in Indiana and I'm 70years young. My mother made porcupines when I was a child and I still make them. At one time they were included in the home ec class recipes.
Young lady, you have madd skills in terms of your daily accomplishments. I get tired just watching you. I know that's not what you're going for, but please take it as a compliment.
Ahhha..a swedish Ankarsrum mixer.
They are good.
Helene in Sweden
I'm going to try a potato cake sometime! Re the sunken middle: normal usage of baking powder is 1 tsp per cup of flour (or other starch, which might include cocoa powder, almond flour and the *dry* weight of the potato). I looked at an early 20th c cookbook and, yes, it did call for about twice that amount in its recipes. Their baking powder must have been different to ours. At least it's an easy fix! 🍓
I have never watched the process of making string cheese. No wonder it is so expensive! Yours looks wonderful!
I look forward to seeing if you like the peanut soup - that recipe from A&P seemed a little bland. I make one inspired by African groundnut (peanut) soup via the Moosewood cookbook (if anyone remembers that!): a puree of chicken broth, roasted sweet potatoes, tomato paste, cumin, peanut butter etc. Great also as a sauce for chicken. The A&P recipe is reminiscent of the one published by George Washington Carver in his 1916 book with "105 ways of preparing the peanut." In school (US), we were taught that the peanut wasn't widely eaten outside the South until he popularized it, with the intention of improving the living of black Southern farmers. Think of him next time you eat PB&J!
BTW, it's lovely to watch you get excited about these old recipes.
I love how you love your bowl. I was on the hunt for nice heavy earthenware bowls for a while. My aunt passed away and I received her entire set of them. They are amazing.
That’s lovely!
Thank yoi.
I’m from Sweden and have a Ankarsrum , the best kitchen help ever:) good luck of you get one
In Catalunya we make these fall sweets called panellets that are made with almond flour but it's very expensive so often the families add equal parts of cooked potato or sweet potato to bulk them up and they taste amazing! If you are interested let me know and I'll send you some recipes, they are really easy to make and fun to make with kids
I would love the recipe that you mentioned please if ypu are willing to share.
Hello from Bizkaia.
@sonyaaberzger8807 sure, I'm so happy you are interested, I'll post it here as soon as I can
Here's the recipe, hope you enjoy it!
Ingredients:
250 gr almond flour
175 gr granulated sugar
1 medium sized potato boiled, skinned, mashed and completely cold
Flavorings:
Pine nuts
Toasted almond squares
Coconut
Cocoa powder
Granulated coffee
Lemon zest
1 egg for egg wash
Day 1:
Mix and work the sugar, potato and almond flour until they form a dough thats soft but doesn't stick to the fingers too much.
Warp in plastic and store for a day. If you put it in the fridge remember to let it come to room temperature before working with it
Day 2:
Decide the flavoring depending on your favorites. The amount needed will vary according to the amount of panellets you make of each, taste them and adjust to your preference. With this recipe you'll be able to make about 30 panellets.
Flavorings like cocoa, coffee, coconut and lemon zest are mixed into the dough, the pine nuts and almonds coat the panellet on the outside. (coconut is mixed in the dough and then coated on the outside too)
Take portions of the dough and form little balls, the most common form is round for the pine nut ones but people often make different forms for each flavor, even chocolate mushrooms, the dough is similar to play dough and the kids usually have a blast with it.
Adhering the pine nuts is a bit tricky, it helps to smudge some egg wash on your hands, take a bunch of pine nuts and place the dough ball on them and then press and keep forming the ball letting the ones that don't stick just fall back on the bowl.
Preheat the oven to 180 celsius, place the panellets on a tray, paint the with egg wash and cook them until they get golden.
Hope you enjoy them!
ASMR milk experiments have brought me peace tonight❤
First time trying to make quark for me today.
Such a great, informative video. How lucky are we to live where we can turn on the tap for a drink of water!🇨🇦🚰
The cake looks wonderful and I take your word, no frosting. I am not a real 'sweet' person, and am delighted to hear you say! I love the paper pots! Congratulations on your mozzerrella cheese success! Thank you for sharing~!
You did a great job on the cheese and the cake. ⭐️⭐️⭐️⭐️⭐️💓💞🥰🤗
I watched this Vid with my daughter, and she remarked using potato in the cake must be the same as using carrots in a carrot cake to keep it moist. She does a lot of baking for her family and i just love the matter of a fact way she said it, quite unlike my surprise of using potato in a cake.
I thought the same thing. I often put some cocoa in my carrot cake too (not melted chocolate but same idea)
That and it could be to add bulk and structure to the cake. Depending on how much flour vs potato flakes cost.
I just love watching you!! You act like someone I would like to share a cup of tea with. You are a 'REAL' person, not over the top!
I'm so glad you feel that way. Tea time with Chelsea. 😊
Living traditions homestead channel, Kevin took the kitchen aid apart & re-greased (he tells how he did it & shows it also) & it worked great. Maybe Dan can bring it back to life until you get your new mixer?
Wonderful vlog; thanks for sharing so many interesting tidbits of your lives!
Blessings to all 🤗💜🇨🇦
Yes, I bought a Kitchenaid at a thrift store and took it apart, replaced the worm gear and cleaned out and replaced the grease myself.
❤😘😘😘love from FRANCE 🇫🇷
We had 11 kids in our family. Our menus were very similar to that with the extras and dessert. We were given no other food or snacks between meals. If we said we were hungry…. The answer was good you will eat all your supper! I do think those menus were very common with the family eating all together every meal and at the exact same time daily.
Cheese Success!! 🎉
It all looked so delicious, and I'm sure the kids had just as much fun as you did pulling the string cheese apart 😁
They did!
I think Robin from Cheese from scratch has a TH-cam channel as well. Venison for dinner is another Canadian lady homesteader.
Hi Chelsea. Love your channel and all the recipes. This cake we baked in 1988 in our Home economic school in Germany. The meatballs with rice are called Teftely Russian meatballs. There are lots of TH-cam videos about these recipes. In German it's called Mandel Kartoffel kuchen.
The paper pots 😁 what a great idea! I'm always on the hunt for economical ways to up pot my seedlings. Thank you🙏💞
On my hunt for the recipe for cheesecake from the German Bakery that was in my neighborhood growing up I discovered quark. That bakery only made cheesecake, which had a really dark chocolate crumb on the bottom. Kind of looked like ground up Oreos, but they didn’t have Oreos back then. I discovered quark was the ingredient I was missing. Every recipe I 😮tried the cheesecake it was a little heavy because most recipes call for cream cheese. Using quark the cheesecake is dryer and lighter. I am 80 and I finally know the secret is quark. Wish I had raw milk when I make mine. Really enjoy your videos.
These kind of cheescake we call Zupfkuchen. I'm German and Zupfkuchen is a very famous cheesecake over here. It is not Oreo. You put 150g butter, 150g sugar and 150g flour with a bit of cacao together and put it on top of the cheedecake. Thats all.,
Many Thanks
Pam at the. RoseRed Homestead channel also has an Ankarsrum mixer. Her Unboxing My New Kitchen Machine video is quite interesting. Also, you can do a Google search for many recipes to find out whether the one you are looking at is unique or whether it is offered elsewhere. I Googled Almond Potato Cake, and came up with quite a few that looked like actual cakes rather than potato pancakes. Yours may have sunk in the middle for a variety of reasons--also Googable, but usually from an incorrect temp. Thanks again for all the fun!
Thank u so much for what u r🎉doing with your cook books. 😅i use almond flavering in most oh my frostings and cakes and if u r in hi altitude I can help u get a cake that comes out nice and even
I was wondering if modern baking powder was more powerful than circa 1933 requiring less. Say 2 teaspoons vs a heaping tablespoon. Idk, just a thought.
Hello from Germany. Ankarsrum is a very popular food processor here in Germany for families, who bake large batches of bread and cakes. Unfortunately Ankarsrum is also very expensive here and costs around 1000 euros depending on the accessories. That should be around 1400 Canadian dollars. But it is very high quality and you will have a lot of fun with it. Lovely greetings Madi
I have an Ankrasham mixer. I'm so excited for you. I could never make large batches of bread dough until owning this mixer. I've had mine 13 years and never had a problem. Lee
It was so fun to see your excitement over the mozz - it looks amazing! I totally get your not wanting to stand over it for 20 min. intervals so I would suggest doubling your recipe - your pot can handle 2 gallons and it's still 20 minutes whether it's one gallon or 2!
Also, how is your house so perfectly clean and tidy with all those kids?! I struggle sometimes with mine and it's just me!! 😄
We’ve developed a good system for cleaning and try to keep on top of it. Keep in mind that all my kids are older now so the days of chaos are mostly behind us.😊
We used to make porcupine stew. 😊
Thankyou ❤
You are amazing. Your energy level is something else. Thank you for sharing all the wonderful things in your life.
Cheese and cake looks yummy
AWESOME!
Thanks for another great Vlog
Tip: Freeze dry milk, then powder the crap out of it. It’ll rehydrate better. I put it in a zip top bag and take a rolling pin to it! 🤷♀️
i know that that you can use rennet and lemon juice to curd milk but i have also learned it is generally better to use rennet to make mozzarella because it is sweeter. so i learned something today. citrus works fine for curdling milk however if that is all you need to do.
We used to have Peanut Soup at Kings Arm Tavern in Colonial Williamsburg, Virginia,USA. I also made it in an African cooking class. So delicious.
I am so loving the old recipes what a wonderful idea sharing the old cookbooks with us. Loving it! I am so excited for you that the mozzarella worked out. It looks so yum. Cake too. hugs and luv
Based on childhood recollections that my parents related the menus seem beyond what the average person was consuming. My parents and grandparents described simpler menus and more regionally based foods. It was The Great Depression so many were really suffering. Undoubtedly there were regional differences. My parents grew up in very different areas in North America, but both places were of the small community to rural type. The presence of relish and pickles made me smile as they were certainly present in many meals served by my Mom and Grandmothers. A&P, as a grocery store with an economy focus and a force in the move to supermarkets was perhaps advertising the variety they could provide within a particular price point and also pointing to the work of their test kitchen. There was controversy around A&P as they expanded - too much to try to summarize here.
Yes, some of my family lived on potatoes solely. I am positive that the meat they ate (for the families who had meat) was meat they raised. I know my grandma has mentioned lard sandwiches and not having much due to her father's drinking.
I know you love olives (as do I)… chop olives, mix with quark and use as a spread on bagels (yum!), crackers, toast, etc… or as a dip for veggies… warning: it is soooo tasty! Haha (Works with cream cheese, too)
We make cakes with potatoes in Austria too. My favourite is poppy seed cake ( from ground poppy seeds) .
Really love your channel. Thank you for sharing.
so nice
I live in Sweden and my Ankarström is over 20 year and is still going strong. You can easely bake 4 loafs at a time.
Love the video. I tried to make mozzarella from goat milk. I turned 1/2 gal of milk into 9 ounces of a very unique cheese, not mozzarella, but it tastes good on pizza.
Can't wait to see the peanut soup. I worked with a gentleman who told me how it was made in Kenya, his birthplace. Wish I'd written it down as I've forgotten everything except the peanuts had to be boiled a long time.
Good afternoon Litle Mountain Ranch. Glad to see you're doing well, and I trust you had a great Easter Weekend - that 1933 Almond Potato Cake looks absolutely delicious - and of course that homemade mozarella. . 😊😊👍👍
Your new stir stick is ferfect for this. That was fun and fabulous to watch.
Fabulous video Chelsea!
Hi, thanks for another great video. I have an Ankarsrum and it is great, a real workhorse so I can highly recommend it. Thanks for inspiring to make cheese. Have a great weekend!
I have some of those recipes books from my grandmother. 50s and 60s recipe planning.
My mother had 5 children and we always had meT, fresh fruit and cookies in the cookie jar and she spent 25.00 a week for groceries! Imagin?
Also with all the desserts and cources..people worked more physically then as a rule and kids went out and played after school instead of sitting playing video games. I think this worked off those calories from the left over Victorian day traditions of dessert each night.
Just my thoughts..
Love your videos!
The first home use Kitchenaid stand mixer was sold in 1919.
Good job Chelsea! Evening looks great ❤🤗❤️
I just got an earthen ware bowl. I love it!
Love all the recipes really enjoyed the mozzarella cheese Plants are looking good
Goooood lord at last a video from you.....we love it
I’m glad I watched this tonight, instead of in the morning. I now see where I went wrong in my two unsuccessful mozzarella attempts. I have tons of raw milk in the fridge, I will be attempting mozzarella again tomorrow!
Carolyn from Homesteading Family has a class about ALL dairy crafts. I did that class and it works great. Just wanted to share that
The cake recipe looks very interesting!
Wow!! So very interesting.. the cake and the cheese making!!🎉
Peanut soup is on the menu at Colonial Williamsburg. Delicious.
My granny made a potato cake when I was growing up it was just vanilla she said they put potatoes in it to save on there flour.potatoes were cheap back then and they always had plenty and she just used vanilla and cinnamon and flour
Omg… that cheese looks amazing 🤩 thank you
Great video!
Most enjoyable, as usual. Thanks Chelsea!
That cheese was amazing I have never seen how it's made so I really learned a lot. Thank you. Will try the cake I'm sure it was a pretty moist. The greenhouse will be going strong in a few weeks anxious to see everything in the ground. Thank you for sharing
You are so interesting to watch I love new recipes always wanting something new to try ❤
Love love your channel,you have such clever ideas! So glad I found it,I’m always learning something new.
All so good!! Are they in your cookbooks!?😊
Thanks for sharing your life with us and your thoughts!!
Always things to learn and want to try watching you!!! I had to google quark though lol. That cake sounds delicious and I bet your house smelled amazing too. Thanks for sharing with us
I so enjoyed watching this video and I will for certain be trying the cake recipe. I agree with you, I would not put chocolate frosting on the cake either. I bet it will be good with a cup of black coffee!
Nice
I’ve made my own sour cream by using a dollop of Nancy’s Cultered Sour Cream (with live cultures) to my heated milk and it works great! I will try adding the powdered milk to make it thicker without letting it grow so long it starts tasting like yogurt.
Becky at Acre Homestead on youtube made some mozzarella a couple weeks back, i don't recall her having to stand over the stove that long, you might want to check out how she did it.
Loved the old recipe for almond cake. I believe the cake sunk in the middle because of the high volume of baking powder which reacts with heat and then sinks during the longer baking.
Thanks for sharing!
Fantastic video as always. I was very interested in the sour cream, quark( I hope I'm spelling that correctly, I've never heard of it before) and mozzarella. I think I would like to do more things with dairy.
I watch another youtuber who has a go-to recipe that is a peanut butter ramen. She used to make it when they lived in their van, so it's a quick/easy one-post dish. Those AP lists sounds like catered meals at a hotel or something!
Try peanut butter burgers. Old recipe my kids loved. Curious about the soup.
Some of the homestead ladies have/use a Bosch mixer for they bread doughs and other things and seem to really like it. Three rivers is one of the , I forget the others. I think the Bosch is somewhat cheaper than the one you mentioned.
You should try using some of your whey to make bread. Just use it in place of the water.
Have you ever checked out compagnies that sell machines to bakeries? They sell the sturdy dough mixers (with heavy strong motors) and sometimes have them refurbished and then you can get much more bang for your buck.
I would start new tomato plants. I worry they won’t recover from the bad soil. Funny I just got a first small harvest of rhubarb grown in Vancouver.
You may wish to start freeze drying some of your egg surplus, for next winter.
Hey there.
Wow that mozzarella looks soooo good!
Exciting to see all of your seedlings.
I may have missed a previous video or you may have already mentioned this, do you heat your greenhouse? I know you added the vapour barrier last year I think it was. And I see you drape more plastic around your seedlings. Do you add a heater too?
Thanks for sharing.
I feel like I’m behind.
Wow you have so many plants started!
Good for you.
She said she puts two heaters under the draped down plastic at night.
Can you share what type of dehydrator you have? I am in the market for one and seeing your yogurt and now sour cream videos has me eager to pick one up!
Excaliber all the way!
I've never heard of quirck, hopefully spelling it correctly. I'll look it up to find out, Interesting! For the almond ca,e, I didn't remember hearing any almond Extract? Nancy from nebraska
Did you ever make the peanut butter soup?
Depending on when the almond cake was developed, the potato was probably a substitute for more flour. During times of food rationing, like during World War II, potatoes weren’t rationed while flours would have been.
Have you watched Kate from Venison for dinner she makes cheese all the time.
Have you tried this with your tomato plants??Put a banana peel in a mason jar of water for a day or two then pour only the water at the base of each tomato plant. Each time we have done this, SO many new tomatoes blossoms have popped up and the plants are getting taller! Apparently, potassium is BIG for tomato plants!" 🍅
Can you tell me what the name of the cheese blogger is? Also can you repost the link to your newsletter? It is a dead link on my end and I can't copy and paste it either.
Thank you.
I love your channel. And BTW I aaw your batch cooking for freezer meals with your husband. Great show. But YES GARLIC BREAD/TPAST IS EATEN WITH LASAGNA AND SPAGHETTI around where I live in Connecticut/New England.
Thanks for sharing!🙂
From your taste test of the cake it sounds like the spice level wasn't too high? And if you were to frost it, I am thinking that cream cheese frosting might be good?
Can you share your recipe for the almond cake. I wanna try it. TIA