Old Time Knowledge

This scary vintage recipe, "Party Sandwich Loaf" is from 1965. A culinary masterpiece like this probably would've been the sort of thing served at baby showers or bridal showers or maybe even a cocktail party. At first glance, the picture looks like some kind of old school, 1960s style layer cake, but then you realize the layers are made from white bread and the fillings are each made from things that don't seem to belong together —all frosted with a green-tinted "cream cheese frosting." Watch the whole Scary Vintage Recipes Series here: https://www.youtube.com/watch?v=9m3Olo3inSw&list=PLcyZYj2Dr9a4Fc1f5OYs0Nydl9DOUjwBE I mention my French Toast video in this one. You can watch that here: https://youtu.be/mi7GLE-iILg

Out of all the gross, scary old recipes from the 1960s and 70, this has to be one of the worst: Betty Crocker's "New Twist Dish" from the Dinner in a Dish cookbook. Originally printed in 1965, my edition of the cookbook was from the sixth printing in 1972. I'm not going to list the full recipe in the description. I want to keep up the suspense! Just watch the video and you might be just as horrified as I was when you see the ingredients that get added.

Let's can and chat! I'm pressure canning beef stew again (raw pack) for fall canning, and in this video I thought I would just enjoy have some chit chat about plans I have coming up for the channel, as well as what I've been doing to have my pantry and kitchen prepared for the months ahead with continued inflation and possible shortages. I mentioned a few links I would share in this video. ForJars bulk canning lids - Get 10% off with coupon code OTK10 https://bit.ly/OTK10ForJars Holiday Series Playlist (great recipes for Thanksgiving & Christmas season) https://www.youtube.com/watch?v=bNsLsoOol1g&list=PLcyZYj2Dr9a4wv2xCsN8zZXYZWqSVFfWC The Smuggler's Gambit (Book 1 in my 7 volume series - more books to come) https://amzn.to/3qFrnlV In-Depth Pressure Canning Beef Stew video https://youtu.be/QbZHWSDG5Bo Ball Canning recipe for Beef Stew https://www.ballmasonjars.com/blog?cid=easy-beef-stew-pressure-canning

For USDA guidelines on canning dry beans, go here: https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html You can get 10% off and try out ForJars canning lids for yourself by clicking here: https://bit.ly/OTK10ForJars This review of ForJars canning lids may help you make a decision as to whether or not you want to spend your hard-earned money on this product. I know my mind is made up. Some backstory: I've had more than more jar failures than I care to count over the last year or so — and with Ball lids, no less! I don't know what is going on with them lately, but their product is just not up to the standards that I've long come to expect from them. I wanted to try out a different brand —and put this different brand to the test on some totally new jars from the same case in which I had a few failed jars when I canned potatoes a month or so ago. I thought it would be good to put aside the unused (brand new!) Ball lids and rings that came with them, and use ForJars lids instead. So, how did they turn out? You'll see in the video! For more canning videos, visit this playlist: https://www.youtube.com/watch?v=VJoRtr4JpTE&list=PLcyZYj2Dr9a5f2mdQmSL6D0848NhgLy5O&ab_channel=OldTimeKnowledge

I didn't plan to make a video about canning collards with seasoning meat, but when I started making this batch of collards to make use of what's coming out of my garden, I decided it was a great time to answer a viewer request. Initially, this was just going to be about cooking collards with a DIFFERENT meat than I normally use for seasoning. Typically I use streak of lean (salt pork) or ham hocks, but this time I decided to try using side meat. The flavor of the broth from the side meat is good, but I did have to add salt, whereas when I use ham hocks or streak of lean, I typically don't need to add salt. While I didn't intentionally add the meat that I used in this video to the jars, you would use the same process if you were using a better meat (like ham hocks or streak of lean) —assuming you are using quart jars! The processing time is the same for collard greens AND meats so 90 minutes per jar. If you wanted to add meat to pint jars, you'd need to process them for 75 minutes instead of the 70 minutes that you would typically process collard greens. Here is the guidance from the National Center for Home Food Preservation about canning "Spinach and other greens": https://nchfp.uga.edu/how/can_04/spinach_greens.html I do have two other videos about COOKING collards eastern NC style. We typically cook collards and make corn meal dumplings (and often potatoes) to go with them. DELICIOUS! And it can be a meal all on its own. Here are my other collard cooking videos: How to make collards with corn meal dumplings and potatoes https://youtu.be/MFMT5sz5fNY How to make eastern NC style collards and corn meal dumplings (the first ever video on this channel from May 2020!) https://youtu.be/eYaDkLrny5g Here is an affiliate link to the PRESTO REGULATOR I use with my Presto Pressure Canner. https://amzn.to/3QdmBHy If you have a hard time finding ham hocks where you live, you can the same brand that I buy right here: https://danlbooneham.com/our-products.php

Make sure you have physical books and printouts of critical information. Do you know how to get around with a map and a compass? Do you know how to purify your water to make it safe for drinking with bleach? Do you know canning times for foods you are growing in your garden? What about the things in your freezer in case the grid goes down and you want to preserve them in jars? Here are some links that I hope will be helpful: Old Time Knowledge Blog (lots of tips on gardening, preparedness, canning, etc.) - https://oldtimeknowledge.com Old Time Knowledge Store (on Amazon) - https://www.amazon.com/shop/oldtimeknowledge Why and how to plant a survival garden https://www.oldtimeknowledge.com/why-andhow-to-plan-a-survival-garden/ Learn how to compost https://www.oldtimeknowledge.com/get-started-composting-to-make-black-gold-for-your-garden/ Make free fertilizer with weeds https://www.almanac.com/fertilizer-tea-plants-weeds-and-grass How to purify water for drinking with bleach (4 drops/quart - or 1 drop/cup, and more formulas) https://www.clorox.com/learn/water-purification-how-much-bleach-purify-water-for-drinking/ Videos about composting in place, making fertilzer tea with weeds - See @Robbie and Gary Gardening Easy

I always thought of myself as being part of the overall prepping community. Not because we "prep" for the most extreme possibilities, but because it's always been important to our family to be prepared. Just normal, grown-up, mature, responsible adult stuff. Having a well-stocked pantry and freezer are something everyone should strive to do, although so many only live from week to week and they never put things back for a rainy day or those possible bumps in the road. The video I posted in January about food shortages and inflation was meant to encourage those for whom prepping has not at ALL been on their radar to stock up and get their pantries in order before a likely bumpy year. It has (as of this writing) been viewed over 20k times. I never expected that kind of traffic on that video and I'm grateful for it, but I received some comments on that video that seemed to be taking me to task for not telling people they should prepare for more long term catastrophes. Apparently, they think I should be encouraging others to have solar panels, use bidets, learn how to use vintage sewing machines, not have at least several years of food stored up, and so on and so on. Fact is, we're not all prepping for a multi-year SHTF event. Some of us are just preparing for another SHTF event like America has seen in the past, whether it was a world war, or an economic collapse, whatever. When it comes right down to it, I don't care if someone sees me as a "prepper" or not. I just like making sure my family is prepared.

Thank you to everyone who joined me for my first livestream for Old Time Knowledge! The first minute or so is just me trying to figure out if I'm live, if my audio is working, etc. I'm grateful for a small audience because it made it easy for me to keep up with the comments. I don't know how the big YouTubers do it with hundreds, or even thousands, of viewers on a stream at the same time. 😂 A couple of my other videos that may be of interest: Start a garden now — it could be a matter of survival https://youtu.be/7gm5U6Bwpk4 Vittles Vault video (food storage) https://youtu.be/eLzEHuJOWHc Here are some of the links I promised during the chat: Make your own vanilla extract https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/ How to make seed tape for small seeds https://www.oldtimeknowledge.com/how-to-make-seed-tape-for-small-seeds/ Homeschool project: Make a red wiggler habitat and then release them in your garden https://www.oldtimeknowledge.com/homeschool-project-make-a-red-wiggler-worm-habitat/ Why and how to plant a survival garden https://www.oldtimeknowledge.com/why-andhow-to-plan-a-survival-garden/

There are many Scottish Shortbread Cookie recipes and I've tried more than I can even remember. But I LOVE this recipe. This one is from Taste of Home magazine and it's absolutely perfect. The only thing I change is the amount of time to bake. I live in a humid environment and it seems I can't get that slightly crisp shortbread texture I want unless after their initial time baking at 325º for 20-25 minutes I transfer them to a cooling rack, but then I continue to bake them on low at 200º for probably about an hour —and then I turn the oven off and leave them in there overnight. The next morning, they're room temperature and they're baked perfectly. You may have to play with the time. You'll know if they need to bake longer or if they are the crispiness you love. I hope you'll try these out and let me know what you think in the comments below. Do you have a favorite Shortbread recipe? How does it differ from this one? Tip: If you think the recipe below is going to be too much, you can certainly cut it in half. INGREDIENTS 2 cups (1 lb.) butter, softened 1 cup light brown sugar 4 to 4 1/2 cups flour INSTRUCTIONS 1. Cream together butter and sugar for about 5 to 7 minutes. 2. Add in flour one cup at a time, but reserve about a cup or so of the flour for when you turn it out on your counter to roll out the dough. 3. Work the rest of the flour in and then roll it out and shape it to form the dough into a 9" x 16" rectangle. A pastry bench scraper can be helpful for this. 4. Cut shortbread cookies into any shape you like. I prefer a traditional long rectangle as seen in the video thumbnail image. I also have a lovely shortbread pan that was a gift from my brother and sister-in-law last Christmas, but I didn't use that in this video because I wanted to do this in a way that everyone should be able to do. If you'd like to see the shortbread pan I have, here is an affiliate link: https://amzn.to/3ee8ShZ Original recipe from https://www.tasteofhome.com/recipes/scottish-shortbread/

This was my first time making Caribbean Rum Cake. I've been wanting to make one for ages and I don't know what took me so long! I just had to settle on the right recipe, and this one from King Arthur Flour (with a few modifications that I made) turned out to be PERFECTION! This is a moist, rich cake that will likely get devoured by your family in under 24 hours! Here is my version of the recipe (very close, just a couple of small tweaks). The link to the original King Arthur Flour version is below. INGREDIENTS for the CAKE 2 cups (240g) King Arthur Unbleached All-Purpose Flour 1 1/2 cups (298g) sugar 3.4-ounce box instant vanilla pudding mix (not sugar-free) 2 teaspoons baking powder 1 teaspoon salt (scant teaspoon, since I used salted butter) 8 tablespoons (113g) butter, softened 1/2 cup (99g) vegetable oil 1/2 cup (113g) milk, at room temperature 4 large eggs, at room temperature 1/2 cup (113g) rum, plain or spiced 2 teaspoons vanilla extract for the SYRUP 8 tablespoons (113g) unsalted butter 1/4 cup (57g) water 1 cup (198g) sugar 1/4 teaspoon salt 1/4 cup (57g) Kraken Spiced Rum (you can use any rum, plain or spiced) 1/2 teaspoon vanilla extract DIRECTIONS Preheat oven to 325º. For the CAKE 1. Mix all dry ingredients (flour, pudding mix, sugar, salt, baking powder). 2. Add softened butter and oil, mix on medium speed until totally incorporated and crumbly. 3. Add milk and 4 eggs, one at a time. Mix until everything is well-incorporated. 4. Add rum and vanilla, mix one more time. 5. Pour mixture into bundt pan sprayed with non-stick spray. 6. Bake at 325º for 50-60 minutes or until toothpick inserted in center comes out clean. 7. Take cake out of the oven but leave it in bundt pan and set aside to make the sauce. For the SYRUP 1. Add all ingredients for syrup EXCEPT vanilla in sauce pan. Bring to rapid boil and then reduce heat to simmer. 2. Simmer mixture for 5 to 8 minutes. 3. Remove from heat and add vanilla. 4. Poke holes all over cake with skewer or chopstick. Spoon out syrup all over cake slowly, allowing it to soak in completely. Continue adding syrup until it has all been poured over the cake. 5. Leave cake in bundt pan until it has cooled down to room temperature then invert cake onto serving plate. 6. Cut and serve. 7. Enjoy! Here is the original recipe from King Arthur Flour - https://www.kingarthurbaking.com/recipes/caribbean-style-rum-cake-recipe Here is my recipe for homemade vanilla - https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/ Here is an affiliate link to my MADE IN THE USA bundt pan - https://amzn.to/3rYHzR2

This summer vegetable soup is an ideal item to can up and have in your pantry during the winter when fresh summer vegetables just aren't available. This is really one of those make-it-up-to-your-preferences type soup, but here's what I used (per jar): INGREDIENTS chopped ham (1/4 cup) baby frozen lima beans (2 Tbsp.) green beans (1/4 cup) corn (1/4 cup) chopped carrots (2 Tbsp.) frozen okra (3 pieces) 1/2 tsp. salt BROTH chicken broth (or ham broth if you have been able to boil a ham bone) diced tomatoes (optional, sometimes I used them, most of the time I don't) 2 Tbsp. sugar* 2 Tbsp. brown sugar* *If you're using a very sweet ham, such as Honey Baked Ham, you can probably omit the sugar and you'll likely want to make a broth using the ham bone. National Center for Home Food Preservation (canning) https://nchfp.uga.edu/how/can_home.html

I made these pumpkin oatmeal cookies because I was really in the mood for oatmeal cookies and I needed to do a video, but I already made a video of my classic oatmeal cookies (https://youtu.be/UpSGfj6Ekek). It's October so it seemed natural to look up a Pumpkin Oatmeal Cookie Recipe and I found one from Libby, the brand that makes the canned pumpkin that we all buy in the fall for making pumpkin pies. Thing is, looking at the recipe I knew right away there were some changes I was going to want to make. No walnuts, please. And no raisins. And 1 tsp of cinnamon? Hmm... Not sure about that. I just had to put my own spin on things. Here is a link to their recipe: https://www.verybestbaking.com/libbys/recipes/pumpkin-oatmeal-raisin-cookies/ Here are the changes I made: * I used 2 cups of oatmeal instead of 1 1/3 cups * I used 1/4 tsp. of pumpkin pie spice instead of 1 tsp. cinnamon In the future there are some other tweaks I would make, but you'll have to watch the video to find those out. Here's my homemade vanilla recipe: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/ Here's that video for the awesome storage containers I have that I mention in this video: https://youtu.be/eLzEHuJOWHc

If you want to know how to make old-fashioned cake doughnuts, this recipe comes from my great-grandmother's wood stove cookbook, which has recipes dating back to the 1800s! These doughnuts are quite good, although they aren't exactly like the "old-fashioned cake donuts" at a popular "donut" chain. These are great with powdered sugar, granulated sugar, cinnamon sugar, or plain, but be sure that the oil is hot enough before you cook them or they will take longer to cook and you'll wind up with a crustier surface. Also, I halved the recipe for this video, but I'm including both versions of the recipe below. The cookie cutters I'm using in the video are here: https://amzn.to/3xhsiKG Also, I mentioned the 7th book in my historical fiction series was just published. Here is a link to the first book in the series and it is 100% free on ebook everywhere: https://amzn.to/3jJVs1r ORIGINAL RECIPE 2 1/2 cups flour 3/4 tsp. salt 1/2 tsp. nutmeg 2 tsp. baking powder 2 1/2 Tbsp. shortening (or butter, I use butter) 1/2 c. sugar 2 eggs 1/2 cup milk HALF RECIPE 1 1/4 cups flour 1/4 tsp salt + 1/8 tsp salt 1/4 tsp. nutmeg 1 tsp. baking powder 1 1/4 Tbsp. shortening (or butter, I use butter) 1/4 cup sugar 1 egg 1/4 cup milk

This delicious South of the Border Chicken Soup recipe is from the Amish Canning Cookbook. I LOVE having this in my pantry for a delicious, go-to lunch. My favorite way to enjoy it is with a dollop of sour cream on top, some chopped cilantro, and some fried tortilla strips – either homemade (see my video for making homemade tortilla chips here https://youtu.be/qpDEC4eCMRY) or store-bought (I typically find them in the same section as croutons at Walmart. 💁🏻‍♀️ If you don't want to can this soup, just make a big pot and your whole family can enjoy it for a couple of meals, or half the recipe and have it for just one meal! ✅ INGREDIENTS 3 cooked chicken breasts (diced or shredded) 6 cups diced tomatoes 2 cans kidney beans (I use 2 pints of my home canned kidney beans) 3 cups corn (fresh, canned & drained, or frozen) 2 cups chopped celery 1 1/2 cups chopped carrots 4 - 6 diced jalapeños (I am using about 1/2 cup diced pickled jalapeños) 1 Tbsp salt 1 Tbsp minced garlic 1 tsp cumin 12 cups chicken broth Process pints 75 minutes and quarts for 90 minutes. Please visit the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_home.html) to determine your correct canning pressure. I live at sea level so my canning pressure is 11psi. To make fried tortilla strips, follow the same steps that I do here (https://youtu.be/qpDEC4eCMRY) for tortilla chips, only cut them in strips –or you can just make the chips and then crumble them. That's almost the same thing!

Pressure canning navy beans with ham meat, or ham hocks means putting a delicious southern staple on the shelf for a convenient meal any time. I promised my dad I would can some different things for him, and this is one of them. IMPORTANT: I realized after I uploaded this that I had lined up some of the audio incorrectly with the video near the 15-minute mark where I'm pointing to the air vent/cover lock for the pressure canner lid instead of the steam valve. In the next part, though, I do show you the actual steam valve releasing steam. I just wanted to be clear that I do know where the steam comes from and it's not the cover lock! As I mentioned in the video, here are the relevant links to ensure you are safely canning foods for your family: USDA Complete Guide to Home Canning (free online version) https://nchfp.uga.edu/publications/publications_usda.html USDA Complete Guide to Home Canning (print edition, affiliate link) https://amzn.to/2NN4ZHe National Center for Home Food Preservation https://nchfp.uga.edu/how/can_home.html

Start a garden now. Don't put it off. It could be a matter of survival, and if you wait until you need it, it might be too late! The other day I saw a video about prepping, and the lady talked about picking up garden tools because if the SHTF, we'll all need to be gardening. Planning to have a survival garden to feed your family if the SHTF? WHAT?! Well, you're liable to have a dead family then because you're likely to struggle to grow enough food to feed everyone and you'll use up your seeds and wind up with nothing to show for it. Y'all might starve to death! YOU HAVE TO GARDEN BEFORE IT BECOMES A MATTER OF SURVIVAL IT'S ABOUT SURVIVAL IF YOU'RE DOING IT NOW –BECAUSE YOU HAVE TO LEARN! Here are a few of the resources I mentioned during the video: Old Time Knowledge gardening articles: https://www.oldtimeknowledge.com/category/blog/garden/ The Rusted Garden - Starting Seeds Indoors (grow lights) https://www.youtube.com/watch?v=oRAjOA-1h0E Gardener Scott https://www.youtube.com/user/GardenerScott MIGardener https://www.youtube.com/user/MIgardener Charles Dowding (No Dig Gardening) https://www.youtube.com/channel/UCB1J6siDdmhwah7q0O2WJBg

Coca-Cola Cake is a genuine southern classic. It's a delicious chocolate cake with chocolate cooked frosting that has just a hint of Coca-Cola flavor. Coca-Cola Cake ingredients * 2 cups flour * 2 cups sugar * 1 tsp. baking soda * 1 cup Coca-Cola * 1 cup butter * 2 Tbsp. cocoa powder * 1 1/2 cups marshmallows * 1/2 cup buttermilk * 2 eggs * 1 tsp vanilla Coca-Cola icing * 1/2 cup butter * 1/4 cup Coca-Cola * 3 Tbsp. cocoa powder * 3 cups sifted, powdered sugar * 1 tsp vanilla

This cinnamon roll recipe comes directly from my great-grandmother's cookbook that came with her 1930 model Home Comfort cast iron range. I've never made this recipe before, but you can be sure I'll make it again!

In this video, I show you how to make delicious tamales rojos de puerco (pork tamales in red sauce). This is the first part in a 2-part video series. The second part will cover how I make tamales de rajas con queso (tamales filled with strips of poblano chiles and cheese). In the video, I'm making a batch of two dozen tamales. I did end up with a good bit of sauce-covered pork leftover, so if you follow this recipe, keep that in mind, you can probably use less of everything in making the sauce. I said I was going to be using about 2 lbs of pork, but I think I ultimately ended up boiling about 3 to 3 1/2 lbs. Click here for the full recipe details: https://www.oldtimeknowledge.com/how-to-make-tamales-tamales-rojos-de-puerco-pork-tamales-in-red-sauce/ Here's an affiliate link to the steamer pot in the video that I said I DO NOT RECOMMEND: https://amzn.to/3pIczAb In other words, if you get a steamer pot, I just don't recommend THAT one.

How long has fruitcake been a popular Christmas treat? When and why did it fall out of popularity? Is there an old-fashioned fruitcake that I can make that will taste great and be perfect on the Christmas dessert table or to give as gifts? Watch this video and find out the answers! If you're not interested in any of the history, jump ahead using this link: https://youtu.be/kNmmUUZr0Bg?t=737 Here is the recipe: https://www.oldtimeknowledge.com/old-fashioned-fruitcake-some-history-a-recipe-a-christmas-classic/ Here are links referenced in the video: The book I show in this video (KDLE & OTHER EBOOK EDITIONS ARE FREE): https://amzn.to/3jOLCaX My book series: https://www.adamfletcherseries.com/ American Cookery, 1796 - Amelia Simmons https://amzn.to/3jNiAIw The Art of Cookery, 1747 - Hannah Glasse https://www.adamfletcherseries.com/18th-century-kitchen-look-inside-hannah-glasses-1765-cookbook/ Here are a couple of items about the history of fruitcake: The Oxford Companion to American Food and Drink (https://books.google.com/books?id=AoWlCmNDA3QC&lpg=PP1&pg=PT109#v=onepage&q&f=false) History of Fruitcake - Did we always hate it? (https://www.chowhound.com/food-news/191667/history-of-fruitcake-did-we-always-hate-it/)

Everyone loves traditional cranberry sauce for their Thanksgiving and Christmas dinner tables. This can also make a nice gift to give. You can jar these up in pint jars, as I am doing in this video, but half-pint and 4 oz. jars also make nice options. Where I live, the processing time is 15 minutes. The National Center for Home Food Preservation has a chart that will tell you the exact time you need to process cranberry sauce based on your elevation. Here is a link to the steam canner in this video: https://amzn.to/3m20XWP (affiliate) GREDIENTS 12 cups cranberries 6 cups water 6 cups sugar OPTIONAL GREDIENTS - Butter (up to 1 teaspoon to reduce foaming) - Spices (Use any of your favorite spices sparingly and only choose a combination you feel confident would work well with cranberries.) - Orange juice (Some people might substitute a small amount of the water for orange juice to create an Orange Cranberry sauce. Additonally, you can add some orange zest.) In this video, I'm using a dash of each of the following: - Nutmeg - Cloves - Cinnamon This recipe makes about 6 pint jars. You may have enough left over for one half-pint jar. To determine your own amount, just use a 2:1:1 ratio of cranberries to sugar to water. So if you decide to make 8 half-pints of cranberry sauce (4 pints), you would just need 8 cups of cranberries, 4 cups of sugar, and 4 cups of water.

This is a remake of my earlier video on how to prepare eastern North Carolina-style collards with corn meal dumplings, but this time I'm also adding potatoes. Enjoy! Collards with corn meal dumplings is a very traditional dish here in eastern North Carolina. I learned to make it from my mother, who learned it from her mother. My grandmothers and great-grandmothers also made collards this way, served with corn meal dumplings and potatoes. Learn more about the dish and options for serving in the video and visit the blog at this link: https://www.oldtimeknowledge.com/how-to-make-collards-with-corn-meal-dumplings/‎ The collards we grow is Morris Heading, which is an heirloom variety that was developed in Scotland County, NC back in the 1930s by Elisha Morris and his son, Fairly Morris. Read more about the variety here: http://info.ncagr.gov/blog/2019/12/31/scotland-county-farm-still-delivers-a-go-to-collard-variety-developed-in-n-c/ The ones I grow are from my mom's jar of seeds, but I did a quick search online and found this seed company sells them. https://www.seedsnsuch.com/product/morris-heading-collard-seeds/

I've been seeing CROCKTOBER around on YouTube for the month of October so I thought I would roll in my slow cooker Mac & Cheese recipe with the country vegetable plate I had already planned to cover in this video. On the menu: Crock Pot Mac & Cheese Baked Corn Pudding Sweet Potatoes Sautéed String Beans CROCKPOT MAC & CHEESE - INGREDIENTS 1 lb. elbow macaroni (or your preferred pasta) 2 cups milk 5 or 6 oz. of evaporated milk 1 can cheddar condensed soup 2 eggs 1 lb. shredded cheddar, or your preferred cheese (divided) Grease crock pot and combine all ingredients, but reserve 1/2 of the shredded cheese for the end. Cook on low for 3 hours or high for about 1 1/2 hours. You'll sprinkle on the remainder of the shredded cheese in the last ~20 minutes of cooking. TIP: If you prefer, you can lightly cook pasta before putting in slow cooker. It will produce a creamier result, but if you prefer a slightly more al dente pasta, put the uncooked macaroni straight in the slow cooker. BAKED CORN PUDDING - INGREDIENTS 1 can whole kernel corn 1 can cream style corn 2 Tbsp. corn starch 1/4 cup sugar 1/2 stick butter 3 eggs Melt stick of butter in baking dish. Combine all ingredients and pour in dish. Bake in 350º oven for about 30 minutes or so, or until the top starts to brown slightly.

I'll take you through the steps of making 7 quarts of delicious, old-fashioned apple pie filling. Just think of how rewarding it will be -- especially once cold weather is here -- to be able to take down a jar or two of delicious, homemade, old-school apple pie filling and make a homemade pie for your family. I've been wanting to make this video for weeks so I'm glad I've finally had the time to get around to it. Here is the recipe I used, which is from the National Center for Home Food Preservation: https://nchfp.uga.edu/how/can_02/can_pie/apple_filling.html It will tell you the same ingredients I mention in the video, only I leave out the optional food coloring and I add a splash of my favorite dessert ingredient.

Making chicken and pastry can be a time-intensive task, but I can show you how to get delicious, homemade chicken and pastry cooked and on the table in well under an hour with pressure canned chicken and homemade pastry! INGREDIENTS - 1 jar home-canned, bone-in chicken breast (https://youtu.be/wV7hn40Zlb0) - Self-rising flour - Chicken bouillon