Making a Homemade Swiss Cake Roll, A Real Winner Recipe with CVC

author Collard Valley Cooks   1 weekly ago
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1.24.18 Making Chicken and Dumplings for Supper, How to Cook Like Mama

CVC making Old Fashioned Chicken and Dumplings! I will show you how to mix up the dough and roll out some Old Fashioned Dumplings for your dish tonight. Collard Valley Cooks teaches how to cook Simple and Delicious Country Southern Food. We always use basic ingredients and make food "like our mamas did". SCROLL DOWN FOR RECIPES, LINK TO COOKBOOK, APRONS, AND KITCHEN ESSENTIALS! CVC is where I teach you to cook like my Southern mama, maw maw and granny did! We focus on bringing you our real life kitchen with every step of the recipe so you can learn how to time meals and put them together for your family. Want to buy our Volume One Cookbook? Go to one of the following: publisher: 14.99 plus shipping & handling $20.91(no author signature) (ships media mail 4-14 days) http://thebp.site/121640 Facebook store: 16.99 + 3.50 shipping : $20.49 Signed by author! Paypal or Credit card pay online on Facebook: (ships 3-12 days) https://www.facebook.com/commerce/products/1897400786978848/ Amazon.com: Amazon charges large fee to sell my book so it is more expensive $25.98 , but it has a faster shipping and is signed by author! https://amzn.to/2NIL5aH (ships 3-5 days) CHECK OUT MY KITCHEN ITEM LINKS: http://www.collardvalleycooks.com/kitchen-item-links Chicken & Dumplings BOIL A FRYER 1 1/2 TSP. SALT 1/2 TSP. PEPPER 1 CHICKEN BULLION KNORR Boil chicken with salt, pepper, and bullion breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (take chicken off bones after it cools) discard bones and fat. Keep broth for our meal. MAKE A BATCH OF DUMPLINGS Dumplings 2 CUPS OF SELF-RISING FLOUR (SOUTHERN BISCUIT FLOUR OR WHITE LILY) 1/4 cup SHORTENING (IN THIN PIECES) 2/3 CUPS MILK OR WATER (I USE MILK) Use a blending fork or pastry blender and combine the flour, and butter. Blend with fork until mixture is crumbly and consistent throughout. Add milk just until combined. DO NOT USE BUTTERMILK IN DUMPLINGS Use sifter with self-rising flour and flour counter surface. Place dough out onto floured surface. Sift flour onto top of dough. Use your hands and turn the dough 10-12 times doubling it over and pressing it into counter top with palms of hands. Use a dough roller and roll out very thin. Use a pizza cutter and cut into 1” x 1 ½” strips. Flour the tops and put in a plate. To cook: Add dumplings to boiling chicken broth or boiling cobbler fillings. Dumplings will stick to bottom of pot on stovetop so turn down to simmer and cover after adding them and cook for 10-15 min. stirring frequently to prevent burning and sticking on bottom of pot. 1 or 2-10.5 OZ CANS OF CREAM OF CHICKEN 1 TSP. SALT 1/2 TSP. PEPPER Turn broth on and bring to a boil. Add cream of chicken, salt and pepper. Stir well. Drop dumplings in to boiling broth. Stir occasionally. Turn element down to low once all dumplings are in. Put a lid on it for 10 minutes. Open and stir every 2-3 minutes to make sure they are not sticking to bottom of pot. Broth should thicken. If it doesn’t add thickening agent below. Add your cooked chicken. Serve when dumplings shrink in size and are done. Takes about 15 minutes total. 4 HEAPING TBSP SELF-RISING FLOUR 1 CUP OF MILK Mix the flour and milk very well with a whisk and add to your pot to thicken the broth.

Making Italian Meatballs and Tomato Pasta Sauce like Mama! CVC's Southern Cooking

Simple Italian Meatballs Beef Meatballs: 1 LB. GROUND CHUCK 1 RAW EGG 1 CUP CRUSHED CROUTONS 1/2 TSP. DALE SEASONING 1/2 MED. ONION CHOPPED FINE 1 TSP. FRESH ITALIAN PARSLEY (OPTIONAL) 1 TSP. FRESH BASIL (OPTIONAL) 1/2 TSP. ITALIAN SAUSAGE SEASONING 1 TBSP. ITALIAN SEASONING Mix all ingredients together and form into small meatballs about 1” in diameter. Roll well and brown all sides in a skillet. Take out and discard grease. Pasta Sauce: 28 oz. CAN CRUSHED TOMATOES 1 TSP. SUGAR 1/2 TSP. EACH SALT AND BLACK PEPPER 3 ITALIAN TOMATOES CHOPPED 1/2 MEDIUM ONION CHOPPED 2 CLOVES PRESSED GARLIC 1 TBSP. ITALIAN SEASONING USE SOME FRESH HERBS IF AVAILABLE. Saute' onion, then add remaining ngredients in a saucepan (except garlic) and simmer for 10-15 min. Stir occasionally. Add pressed garlic, mix well and add meatballs. Serve over pasta with shredded mozzarella cheese. Enjoy. This pasta can be used as a basic tomato pasta sauce for non-meat dishes as well. You may omit Italian Sausage Seasoning and use 1/2 lb. each ground chuck and ground Italian sausage. Want to buy our Volume One Cookbook? Go to one of the following: publisher: 14.99 plus shipping & handling $20.91(no author signature) (ships media mail 4-14 days) http://thebp.site/121640 Facebook store: 16.99 + 3.50 shipping : $20.49 Signed by author! Paypal or Credit card pay online on Facebook: (ships 3-12 days) https://www.facebook.com/commerce/products/1897400786978848/ Amazon.com: Amazon charges large fee to sell my book so it is more expensive $25.98 , but it has a faster shipping and is signed by author! https://amzn.to/2NIL5aH (ships 3-5 days) CHECK OUT MY KITCHEN ITEM LINKS: http://www.collardvalleycooks.com/kitchen-item-links

Delicious Very Light and Airy Buttercream for Cupcakes with CVC

This buttercream is like heaven! It is so delicious you will not want to stop tasting it! It is Fluffy and Oh so beautiful. Buttercream Whipped Icing 4 sticks Room Temp. butter 3 cups Powdered Sugar 1 tsp. vanilla Put butter in mixer and beat on high with a whisk for about 4 minutes until the butter changes to white in color. Scrape the sides of the bowl after the first minute. May have to scrape more than once. Add vanilla flavoring. Add powdered sugar one half cup at a time beating well after each addition. Spread on your favorite cake or ice cupcakes! Enjoy Want to buy our Volume One Cookbook? Go to one of the following: publisher: 14.99 plus shipping & handling $20.91(no author signature) (ships media mail 4-14 days) http://thebp.site/121640 Facebook store: 16.99 + 3.50 shipping : $20.49 Signed by author! Paypal or Credit card pay online on Facebook: (ships 3-12 days) https://www.facebook.com/commerce/products/1897400786978848/ Amazon.com: Amazon charges large fee to sell my book so it is more expensive $25.98 , but it has a faster shipping and is signed by author! https://amzn.to/2NIL5aH (ships 3-5 days) CHECK OUT MY KITCHEN ITEM LINKS: http://www.collardvalleycooks.com/kitchen-item-links

How to Make the Best Chocolate Cake | Easy & Fudgy!

This Best Chocolate Cake recipe makes for the most flavorful, moist, and tender chocolate cake you've ever tasted! Everyone LOVES it and you don't even need a mixer to make the batter. FULL PRINTABLE RECIPE: https://www.handletheheat.com/best-chocolate-cake CHOCOLATE SWISS MERINGUE BUTTERCREAM: https://youtu.be/4mxoYCoh5dE Free BEST Buttercream Cheatsheet: http://bit.ly/buttercreamcheatsheet CAKE INGREDIENTS: 8 ounces (227 grams) bittersweet chocolate, finely chopped 2/3 cup (57 grams) Dutch-process cocoa, sifted 2 teaspoons instant espresso powder* 1 cup boiling water 1 3/4 (222 grams) cups all-purpose flour 1 cup (200 grams) granulated sugar 1/2 cup (100 grams) packed light brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 cup (227 grams) sour cream, at room temperature 1/2 cup vegetable oil 4 large eggs plus one egg yolk, at room temperature 1 tablespoon white vinegar 2 teaspoons vanilla extract TOOLS: Dutch Process Cocoa Powder: http://rstyle.me/iA-n/cv9chv3isw_ My fave cake pans: http://rstyle.me/iA-n/c8tktu3isw_ Cake Turntable: http://rstyle.me/iA-n/c8tkty3isw_ Offset spatula: http://rstyle.me/iA-n/cv8r3m3isw_ 6 Secrets to PERFECT Buttercream: https://youtu.be/jqIMWLLd1i0 ------ I'm Tessa Arias, the creator of Handle the Heat, trained chef, and cookbook author. I share sweet treats with a sprinkling of baking science. Not to mention tons of mouthwatering baking recipes! If you love baking and learning about the SCIENCE behind your fave recipes, check out my new online baking class The Magic of Baking: www.handletheheat.com/magic COME JOIN ME FOR MORE RECIPES & BAKING TIPS: Website: http://www.handletheheat.com/ Pinterest: http://www.pinterest.com/handleheat Facebook: https://www.facebook.com/HandletheHeat Instagram: http://instagram.com/handletheheat Produced and designed by: C5Filmz

1950's Jelly Roll Cake

This is the cake I remember from the 1950's. Filled with raspberry jam, it's a treat that's not too sweet and filled with flavor. Thanks for watching. Please leave a comment and help me remember those little jelly rolls that I think were made by Hostess. Jelly roll pan from Amazon - the link is on my website under "Products I Highly Recommend" My website: http://www.southernfrugal.com

Wow what an amazing dessert this turned out to be! It is as good as it is beautiful!

Chocolate Ganache
2 cups semi-sweet chocolate chips (mini)
1 cup whipping cream
2 tbsp. clear corn syrup

Melt chips in a double boiler (or in microwave) slowly. Heat cream and add to chips and whisk well. Add corn syrup for a shinny finish! Pour over dessert to coat. Let it cool before serving.

See my Fluffy Buttercream Video for the buttercream recipe.

Want to buy our Volume One Cookbook? Go to one of the following:
publisher: 14.99 plus shipping & handling $20.91(no author signature) (ships media mail 4-14 days) http://thebp.site/121640
Facebook store: 16.99 + 3.50 shipping : $20.49 Signed by author!
Paypal or Credit card pay online on Facebook: (ships 3-12 days) https://www.facebook.com/commerce/products/1897400786978848/
Amazon.com: Amazon charges large fee to sell my book so it is more expensive $25.98 , but it has a faster shipping and is signed by author! https://amzn.to/2NIL5aH (ships 3-5 days)

CHECK OUT MY KITCHEN ITEM LINKS:
http://www.collardvalleycooks.com/kitchen-item-links

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