Hello Phyllis. Missing you and the pups, and Mr. Bucky too. He still comes up in my recommended videos, and I refuse to unsubscribe! Right now he's looking at the camera for the "Discussion on What's for Supper". I can't imagine how much you miss him. Don't forget, we all love you!!!
pearlipop I agree with you 100%, I discovered her channel a couple months ago. and been binge watching every since. I love her channel so informative and peaceful.
Oh Mrs.Phyills just hearing your mixer and your spoons clanking in your kitchen took me right back to my grandmother's kitchen..where everything was made from scratch. .thank you not only for sharing your recipe. .but for the reminder of some wonderful memories. .I truly think I could watch you forever and never get tired of your knowledge I really appreciate the kind of person that you are:) Thanks Again from my heart♡
Oh wow, I had no idea about Mr. Bucky catching that food poisoning at a restaurant. Poor Mr. Bucky so sick from it too. I'm sure glad it didn't affect you too, Miss Phyllis. Glad Mr. Bucky is out of the hospital and doing so much better now. I don't care for dark chocolate either, even though I know it's supposed to be better for you; your cake turned out looking so good & I know it'll taste good too. Gonna make on this evening too. Thanks Miss Phyllis for another great recipe. love you, gf & miss you bunches & bunches too. I say a prayer every night for you, for God to heal you completely. Blessings, hugs & love to you! 😊🙏💖🐾🐾
Thank you, Ms. Phyllis!! I discovered how to send your TH-cam videos to my TV so that my Old Hon can watch them too. It's almost like being in the kitchen with you! We enjoy it so much and I am going to try this soon. Thank you, and love you!
Dear Mrs stokes, I am making your pound cake for a relative who is a chocoholic, I used to make a pound cake at least once a month back in the days of my youth. Seeing you make, bake, and taste yours is irresistible! Love the small size too! I add 2 capfuls of bleach to my dishwater. Really makes me feel disinfected! (:
Phyllis I just wish I lived next door to you we could have all kinds of fun you can make me a smoothie in a pound cake and I can make you stir fry or whatever you wanted or help you in the garden this looks amazing I wish I could have that thank you for posting all this and I'm glad to hear Mr Bucky is getting back to normal;)
Yes, thank you Linda, I would love to live next door to you also. I was watching your omelet video and it made me so hungry for an omelet I thought I was going to have to thaw out a steak and go make one for myself. I didn't do that but I sure wanted to. I think I dreamed about that omelet last night. That pizza you made with all the veggies well, I'm going to make that very soon. Thanks for watching my videos I'm truly very flattered to have such a good cook watch my videos. I wish you would email me, I really have a lot of questions that I know you could answer. Thanks Linda.
Phyllis, I so enjoy your cooking videos and especially enjoy your stories. My upbringing was so much like yours, that I can identify with everything you are relating. I feel like you are my sister. I loved Mr. Buckys videos also and was encouraged by his teaching. I cried when you informed us that he had passed away. I felt like I had lost a family member and my heart broke for you and your loss. I am praying for you for your comfort and strength. Love you much.. Your friend. Sandra Davis.
Hi Phyllis, I love your channel! I look forward to your videos. I wanted to tell you that I made this cake but as a gluten free version. It was delicious still! Lasted only one day in my house!
I wanted to eat this cake before it went in the oven! Looked creamy and smooth. Please consider making a hard cover cook book. You can sell them "print on demand" through Amazon, so there is no major $ output. I personally would buy 3 copies. Your recipes are what people need to eat rather than prepackaged foods. Most cookbooks on the market these days are always about "quick meals" and "easy foods" etc., with the ingredients always processed foods.
Another amazing cake to try with my grand daughters. Mrs. Phyllis you are truly an amazing cook! Thanks so much for sharing. God Bless you and yours. ~Lisa
Last December I was given a great big (delicious) cake for my birthday. At your suggestion I divided it up and froze it. I was still enjoying that cake last month! It was identical to fresh, and I will forever do this.
You're right! When I was a little girl in the seventies we always ate cake batter but then suddenly on the news (around the eighties) we had to give up eating the raw batter! Better safe than sorry!
i made this cake last night and it is FANTASTIC! i would have liked to see a place where your recipe is written out but i handled it just fine. really great recipe and totally easy!
Woooo I'm a chocoholic! 😂😋 My mouth is watering. Just finished watching Miss Phyllis German chocolate cake video. I have to try these chocolate pound cakes.😋
I will be making this cake Saturday for our family dinner dessert. I swear when you took a bite I could taste it. I love spice cake and would love to have your recipe for the spice pound cake.
Germaphobe! Still enjoying watching your videos. Wish I had a chance to meet you. I continue to watch you and I am following the Colonel and his cooking. Sleep I peace.
I am also super careful with eggs and raw poultry. I learned a long time ago to wash and avoid contamination. I also break my eggs into a separate bowl before adding to the mix because once I got a bad egg and had to throw all of the batter out. Better to be safe than sorry.
I got food poisoned from eggs at a restaurants breakfast bar, so that's something I that I know about. I learned my lesson about open bars. I will be trying this thanks!
Hi Phyllis,love your recipes and site. Do you or have you ever made what my Mother called fruit cake? It is made with molasses and not mixer made. It is frosted with Apple butter. The cake tasted similar to ginger bread.Was so good Batter was thick and heavy. Thanks
Looks really delicious phyllis. I have to make this. I'm sorry but we don't have that bakers chocolate here in Australia, so I was wondering if you could tell me how much chocolate 4 squares are because to me it means nothing. What would be the weight of the chocolate you added please? Also, I never crack my eggs on the side of the bowl. Your sure to get shards of egg yolk. Always on a hard surface and in separate bowl
The German Chocolate is a sweet milk chocolate and those six little squares for the cake would be 1 1/2 ounces. For the glaze on top of the cake the chocolate would be 1/2 ounce. Ange, I have also made this cake when I didn't have the squares by just using two level tablespoons of cocoa for the cake and for the glaze two teaspoons. It will taste almost exactly the same. Look at the video again and you will notice that I cracked the eggs on the top inside of the bowl (somewhat of a flat surface) and not on the edge of the bowl. Also, Ange, we have Eggland's Best (The brand name) here in the States - there's no need to crack in a separate bowl because they never have any of those little blood spots. I have used these eggs for several years now and have never cracked a bad one - the eggs also taste so much better than regular eggs. Hope this helps.
Wonderful thank you for letting me know about the size of chocolate and also the cocoa powder substitute. Yes I understand about the eggs, I've never had a bad one either as I buy cage free, but sometimes the shells are very thin and they shatter so that's the only reason why I crack them on a hard surface such as a counter. Sorry Hun I just wanted to offer some friendly info and advice but I know you know what your doing
Phyllis Stokes I just read a couple of months back that the eggs with blood spots are fertilized eggs. Those without the spots are unfertilized. Also, if the eggshell is white, then it will be sterile (meaning unfertilized) as I guess those hens are kept away from males. If the shell is brown, then they are free range eggs and there IS the possibility of a fertilized egg coming your way.
Hi, I love how you show the recipes. And the freezing of peppers, I never knew was so simple. How do you freeze a glazed cake. I have been freezing individual portions of pound cake wrapped in cling film so it stays moist. But donno how to do for a glazed one
Hi Phyllis, Just wondering your method when you freeze cake slices. I know how to seperate chicken pcs. On foil trays to flash freeze, but would that also work the same way for cake or would the icing break off?
You need to be careful with cake slices to keep the icing where it suppose to be. I freeze cake slices in one of those organic salad plastic containers after we use the salad. I can get about 8 slices of regular sliced pound cake in one of those containers and separate the layers using wax paper. After freezing the icing stays on pretty well. I freeze the slices in the container the wax paper keeps the icing on the cake and the pieces separated.
I see that this video was made in 2014 but if Ms. Phyllis still responds to the TH-cam msg that would be awesome! This chocolate pound cake looks Delicious!
Ms. Phillips ...... These days the call it a "germaphobe" A person with an extreme fear of germs and an obsession with cleanliness.... Hope it helps. But I'm afraid it describes me to a teeth as well!! Lol!! My dearest lady, I've enjoyed you and Mr. Buckie as well. Thank you and take care!!
I'm not sure about the ounces in a square of chocolate. If it's German Chocolate in the little flat pack it would be more than a square for one ounce. Maybe someone else on the feed could help.
Use two 8X4 loaf pans takes less baking time. Then U can share one with a neighbor or ppl @ work. Freeze 4 L8r @ potluck, picnic, church supper or tailgate party 🌷
i think the word you were thinking of to say was germiphobic,,,and you know what THIS ISNT A BAD THING in this day of age.. everything is hurry hurry hurry..no time to be extra clean..its all about service with a smile ..under 10 minutes flat...hot ready to go and on with the next. glad to hear mr bucky has recovered..great tips and cake hes lucky to have such a concincous wife ;];];];]
just as precaution, PLEASE disconnect any appliances before cleaning! and a simple mixture of vinegar and water does the trick without the harsh chemicals left behind by the lisol....I do love bleaching my kitchen towels overnight, then air dry which kills bacteria, or if in a rush place in microwave for 45 seconds to kill bacteria as well. oh! the towel will be hot after being in the microwave. lol
![ช้างศึกสู้ต่อไป!! พาเปียโน ดูบอลไทยครั้งแรก ตกรอบแบบโคตรเสียดาย!! l [Nickynachat]](http://i.ytimg.com/vi/4WloIH645Lg/mqdefault.jpg)
This lady should’ve had her own show on cable tv. I could literally watch her all day, every day. Her voice was so calming.
I am so glad that you're keeping the site up. Your mom has some great recipes and watching them keeps her with us. God Bless you and your family.
Hello Phyllis. Missing you and the pups, and Mr. Bucky too. He still comes up in my recommended videos, and I refuse to unsubscribe! Right now he's looking at the camera for the "Discussion on What's for Supper". I can't imagine how much you miss him. Don't forget, we all love you!!!
Thank you for keeping the site up of Phyllis cooking videos. 💕
Phyllis, there's just something about your voice that's so therapeutic and nice to listen to! Your videos are really enjoyable to watch.
pearlipop I agree with you 100%, I discovered her channel a couple months ago. and been binge watching every since. I love her channel so informative and peaceful.
I miss her still. She was very good explaining each step very helpful with beginner cooks
‘Bout to bake this, Mrs. Bucky….missing you 💜
Oh Mrs.Phyills just hearing your mixer and your spoons clanking in your kitchen took me right back to my grandmother's kitchen..where everything was made from scratch. .thank you not only for sharing your recipe. .but for the reminder of some wonderful memories. .I truly think I could watch you forever and never get tired of your knowledge I really appreciate the kind of person that you are:) Thanks Again from my heart♡
Oh wow, I had no idea about Mr. Bucky catching that food poisoning at a restaurant. Poor Mr. Bucky so sick from it too. I'm sure glad it didn't affect you too, Miss Phyllis. Glad Mr. Bucky is out of the hospital and doing so much better now. I don't care for dark chocolate either, even though I know it's supposed to be better for you; your cake turned out looking so good & I know it'll taste good too. Gonna make on this evening too. Thanks Miss Phyllis for another great recipe. love you, gf & miss you bunches & bunches too. I say a prayer every night for you, for God to heal you completely. Blessings, hugs & love to you! 😊🙏💖🐾🐾
Thank you, Ms. Phyllis!! I discovered how to send your TH-cam videos to my TV so that my Old Hon can watch them too. It's almost like being in the kitchen with you! We enjoy it so much and I am going to try this soon. Thank you, and love you!
Bless your soul Phyllis, you are still my go to person
Dear Mrs stokes, I am making your pound cake for a relative who is a chocoholic, I used to make a pound cake at least once a month back in the days of my youth. Seeing you make, bake, and taste yours is irresistible! Love the small size too! I add 2 capfuls of bleach to my dishwater. Really makes me feel disinfected! (:
Glade to hear that Mr. Bucky is feeling better . He is very lucky to have recovered . God bless you both . Thank you for the video .
Phyllis I just wish I lived next door to you we could have all kinds of fun you can make me a smoothie in a pound cake and I can make you stir fry or whatever you wanted or help you in the garden this looks amazing I wish I could have that thank you for posting all this and I'm glad to hear Mr Bucky is getting back to normal;)
Yes, thank you Linda, I would love to live next door to you also. I was watching your omelet video and it made me so hungry for an omelet I thought I was going to have to thaw out a steak and go make one for myself. I didn't do that but I sure wanted to. I think I dreamed about that omelet last night. That pizza you made with all the veggies well, I'm going to make that very soon. Thanks for watching my videos I'm truly very flattered to have such a good cook watch my videos. I wish you would email me, I really have a lot of questions that I know you could answer. Thanks Linda.
Linda's Pantry bell
Linda's Pantry 55
@@PhyllisStokes thank you
Phyllis, I so enjoy your cooking videos and especially enjoy your stories. My upbringing was so much like yours, that I can identify with everything you are relating. I feel like you are my sister. I loved Mr. Buckys videos also and was encouraged by his teaching. I cried when you informed us that he had passed away. I felt like I had lost a family member and my heart broke for you and your loss. I am praying for you for your comfort and strength. Love you much.. Your friend. Sandra Davis.
I am so going to fix this -------looks scrumptious .Thanks for another great recipe .
Phyllis, really enjoy your videos. :) You are amazing.
Another great recipe! I love Phyllis, Rest In Peace sweet lady! ❤️
Hi Phyllis, I love your channel! I look forward to your videos. I wanted to tell you that I made this cake but as a gluten free version. It was delicious still! Lasted only one day in my house!
I wanted to eat this cake before it went in the oven! Looked creamy and smooth. Please consider making a hard cover cook book. You can sell them "print on demand" through Amazon, so there is no major $ output. I personally would buy 3 copies. Your recipes are what people need to eat rather than prepackaged foods. Most cookbooks on the market these days are always about "quick meals" and "easy foods" etc., with the ingredients always processed foods.
Another amazing cake to try with my grand daughters. Mrs. Phyllis you are truly an amazing cook! Thanks so much for sharing. God Bless you and yours. ~Lisa
I love watching your videos Phillis. you taught me to make alot of dishes.
I love 💗 all of her recipes!
I'm learning a lot from you Phyllis. God bless you beautiful lady !!
Looks incredible! I can almost smell it
Last December I was given a great big (delicious) cake for my birthday. At your suggestion I divided it up and froze it. I was still enjoying that cake last month! It was identical to fresh, and I will forever do this.
I love your videos. Thanks for uploading
You're right! When I was a little girl in the seventies we always ate cake batter but then suddenly on the news (around the eighties) we had to give up eating the raw batter! Better safe than sorry!
Hi Ms. Phyllis! I made your pound cake twice and it's delicious! Thank you for sharing.
This I've diffently gotta make. This weekend!! 💗
Looks HEAVENLY, thanks for sharing
Love your videos...thanks for the tips...
i made this cake last night and it is FANTASTIC! i would have liked to see a place where your recipe is written out but i handled it just fine. really great recipe and totally easy!
Just baked this cake, and it is wonderful!
Looks delicious!
Phyllis Amazing! Looks Delicious!!!!!!! Daphne💃🍷😃😍👏💜
Love your recipes I'm actually making this one for my sister's birthday, next I'm going to try the biscuits next. Thank You.
Hi Phyllis, tried your chocolate pound cake very good and love, how you explain things, love your videos
She passed away1-25-2020
Must try this recipe, thanks for sharing with us....
Woooo I'm a chocoholic! 😂😋 My mouth is watering. Just finished watching Miss Phyllis German chocolate cake video. I have to try these chocolate pound cakes.😋
Great cake miss you
I love the end of the Breads and cakes
I will be making this cake Saturday for our family dinner dessert. I swear when you took a bite I could taste it. I love spice cake and would love to have your recipe for the spice pound cake.
I'm really interested in your spice pound cake recipe. This recipe looks wonderful!
Germaphobe! Still enjoying watching your videos. Wish I had a chance to meet you. I continue to watch you and I am following the Colonel and his cooking. Sleep I peace.
Germ freak!!😁
I am also super careful with eggs and raw poultry. I learned a long time ago to wash and avoid contamination. I also break my eggs into a separate bowl before adding to the mix because once I got a bad egg and had to throw all of the batter out. Better to be safe than sorry.
I got food poisoned from eggs at a restaurants breakfast bar, so that's something I that I know about. I learned my lesson about open bars. I will be trying this thanks!
looks good, must try tfs
I like sweet cakes,pastry
Phyllis you have GOT to publish your recipes!! The book would do so well on Amazon ❤️❤️ joanne
you remind me of my Mother😘😘😘😘😘😘😘
This looks so good! I’d give $25 for a nice big slice.
I think "germaphobe" was the word you were trying to think of. I am also like this.
We miss you ❤️
oh yes, I luv my white lilly flour and I do find glass baking dishes to be better :)
Colonel, do you know if this is just basically a half batch of her German chocolate pound cake?
Hi Phyllis,love your recipes and site. Do you or have you ever made what my Mother called fruit cake? It is made with molasses and not mixer made. It is frosted with Apple butter. The cake tasted similar to ginger bread.Was so good Batter was thick and heavy. Thanks
Have not heard of that kind of cake - it sounds really good. Frosting with apple butter sounds delicious.
Looks really delicious phyllis. I have to make this. I'm sorry but we don't have that bakers chocolate here in Australia, so I was wondering if you could tell me how much chocolate 4 squares are because to me it means nothing. What would be the weight of the chocolate you added please? Also, I never crack my eggs on the side of the bowl. Your sure to get shards of egg yolk. Always on a hard surface and in separate bowl
The German Chocolate is a sweet milk chocolate and those six little squares for the cake would be 1 1/2 ounces. For the glaze on top of the cake the chocolate would be 1/2 ounce. Ange, I have also made this cake when I didn't have the squares by just using two level tablespoons of cocoa for the cake and for the glaze two teaspoons. It will taste almost exactly the same.
Look at the video again and you will notice that I cracked the eggs on the top inside of the bowl (somewhat of a flat surface) and not on the edge of the bowl. Also, Ange, we have Eggland's Best (The brand name) here in the States - there's no need to crack in a separate bowl because they never have any of those little blood spots. I have used these eggs for several years now and have never cracked a bad one - the eggs also taste so much better than regular eggs.
Hope this helps.
Wonderful thank you for letting me know about the size of chocolate and also the cocoa powder substitute. Yes I understand about the eggs, I've never had a bad one either as I buy cage free, but sometimes the shells are very thin and they shatter so that's the only reason why I crack them on a hard surface such as a counter. Sorry Hun I just wanted to offer some friendly info and advice but I know you know what your doing
Phyllis Stokes I just read a couple of months back that the eggs with blood spots are fertilized eggs. Those without the spots are unfertilized.
Also, if the eggshell is white, then it will be sterile (meaning unfertilized) as I guess those hens are kept away from males. If the shell is brown, then they are free range eggs and there IS the possibility of a fertilized egg coming your way.
Hi, I love how you show the recipes. And the freezing of peppers, I never knew was so simple.
How do you freeze a glazed cake. I have been freezing individual portions of pound cake wrapped in cling film so it stays moist.
But donno how to do for a glazed one
bhanu prasad Partially freeze it before it is sliced so the icing will stay put.
Thank you so much!
That's a good idea, I just could not figure it out, love you, happy valentines
Hi Phyllis,
Just wondering your method when you freeze cake slices. I know how to seperate chicken pcs. On foil trays to flash freeze, but would that also work the same way for cake or would the icing break off?
You need to be careful with cake slices to keep the icing where it suppose to be.
I freeze cake slices in one of those organic salad plastic containers after we use the salad.
I can get about 8 slices of regular sliced pound cake in one of those containers and separate
the layers using wax paper. After freezing the icing stays on pretty well. I freeze the slices in the container the wax paper keeps the icing on the cake and the pieces separated.
I see that this video was made in 2014 but if Ms. Phyllis still responds to the TH-cam msg that would be awesome! This chocolate pound cake looks Delicious!
Glad you liked it. This is her son responding.
Ms. Phillips ...... These days the call it a "germaphobe"
A person with an extreme fear of germs and an obsession with cleanliness....
Hope it helps. But I'm afraid it describes me to a teeth as well!! Lol!!
My dearest lady, I've enjoyed you and Mr. Buckie as well. Thank you and take care!!
I dont have a large loaf pan so I used a flatter wider? So its baking right now and I'll look at you know
Now I wished I had baked it in a larger more shallow dish. Lots of batter! Icing is incredibly good
I can’t find German sweet chocolate where I live. Can I substitute milk chocolate chips. If so how much do I use?
I would use 1/2 cup of the chocolate chips, add the milk and microwave for about 30 seconds.
This should work well in the cake.
Ok thank you so much. I’m making it tomorrow!😘
Is each square an ounce ( of the chocolate)?
I'm not sure about the ounces in a square of chocolate. If it's German Chocolate in the little flat pack it would be more than a square for one ounce. Maybe someone else on the feed could help.
Phyllis Stokes The formula to find the ounce weight of each square: Divide total ounces on pkg. by number of squares in package.
Use two 8X4 loaf pans takes less baking time. Then U can share one with a neighbor or ppl @ work. Freeze 4 L8r @ potluck, picnic, church supper or tailgate party 🌷
Phillis where is the recipe for the cake
Can u make sugarless cakes with stevia in some of ur blogs
I would not know where to begin making a cake with stevia, you could probably find a recipe on the net.
i think the word you were thinking of to say was germiphobic,,,and you know what THIS ISNT A BAD THING in this day of age.. everything is hurry hurry hurry..no time to be extra clean..its all about service with a smile ..under 10 minutes flat...hot ready to go and on with the next. glad to hear mr bucky has recovered..great tips and cake hes lucky to have such a concincous wife ;];];];]
Opp
Pl
just as precaution, PLEASE disconnect any appliances before cleaning! and a simple mixture of vinegar and water does the trick without the harsh chemicals left behind by the lisol....I do love bleaching my kitchen towels overnight, then air dry which kills bacteria, or if in a rush place in microwave for 45 seconds to kill bacteria as well. oh! the towel will be hot after being in the microwave. lol
P
It bothers me that you don’t try any of the batter
Wait! you want me to try the cake batter with raw eggs in it?
Or did you mean you wanted me to try a piece of the cooked cake?
Taste the batter before adding the eggs
Germaphobe
Are you a woman or a man?
TheAdebayoakinfenwa Idiot troll! Buzz off!
Pl