Old Time Knowledge

In this video, I discuss my favorite pressure canned foods for my prepper pantry in the categories of meats & soups/stews, as well as the things in those categories that I won't be canning again. Find all of my canning videos here: https://www.youtube.com/playlist?list=PLcyZYj2Dr9a5f2mdQmSL6D0848NhgLy5O More videos are on the way. Interested in the Amish Canning Cookbook? Here’s an affiliate link: https://amzn.to/3NvBnIs Sign up for my brand new PDF newsletter at https://bit.ly/otk-subscribe . Not sure how often this will come out, but the idea is to give you something printable that you can have on hand for tips if there is an SHTF scenario and you can’t access resources online.

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

Making pizza from scratch is easy with this recipe! The dough is versatile — you can roll it out thin or make it kind of thick. You can bake this pizza on a baking stone or in a pan. And of course do what you want with the sauce and toppings. In this video, I show you how we like to make it. Double the recipe for two pizzas. ** I mentioned when I was about to put the pizza in the oven that I would show the pizza in place in the oven, but going back through the video, I just realized I forgot to record that part! 🤦🏻‍♀️ It was just the pizza on the parchment paper on the baking stone on the bottom rack of my oven. Sorry for the confusion. ** Amazon affiliate links for your convenience: Here is the baking stone I have: https://amzn.to/3IzmjXf Here is my pizza peel: https://amzn.to/3HDKC5c Here is the rolling pin I use in this video: https://amzn.to/3MhCk6I INGREDIENTS for dough 2 cups all-purpose flour 1 1/8 tsp. yeast (I mistakenly said Tbsp in the video but it should be tsp! Thanks to Paul Wright for catching my error!) 1/2 tsp. sugar 1 tsp. salt 3/4 cup warm water (about 110º F) 1 Tbsp. oil (I use olive oil) Also used: 1/2 jar of pizza sauce 8 oz. of shredded mozzarella cheese pepperoni INSTRUCTIONS [Note about pre-heating: About 20-30 minutes before dough has risen all the way, preheat oven to 500º F. If you’re using a baking stone, let it stay at 500ºfor at least 20 minutes to get the stone heated all the way through.] Mix all ingredients well and knead dough until smooth and elastic. I like to use my stand mixer, but you can mix by hand if you like. Expect to knead the dough for about 7 to 10 minutes if you’re kneading by hand. Once dough is smooth and elastic, shape into ball, spray inside of bowl or coat with olive oil, and leave dough in and cover with plastic bag or damp cloth until dough doubles in size. When dough is ready, roll out on floured surface. Add your favorite pizza sauce, cheese, and toppings. Bake in preheated 500º F oven for about 8 or 9 minutes or until cheese is bubbly. This is a modified version of Bobby Flay’s pizza dough recipe (https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714)

Everything keeps getting more expensive! Take matters into your own hands and save money by starting to grow at least some of your family's food. This is the time to get started! Get seeds started indoors so you can transplant them outside as soon as you can, or if your last frost date has already passed, or you're growing cool weather crops, you may be able to start sowing outside now. ARTICLES FROM MY BLOG: How and Why to Plan a Survival Garden https://www.oldtimeknowledge.com/why-andhow-to-plan-a-survival-garden/ When to Start Plants Outdoors https://www.oldtimeknowledge.com/when-to-start-plants-outdoors-how-to-learn-whats-right-for-your-area/ No Seeds? No Problem! Plants you can grow without buying seeds https://www.oldtimeknowledge.com/no-seeds-no-problem-food-you-can-grow-without-buying-seeds/ More Gardening Articles https://www.oldtimeknowledge.com/category/blog/garden/ SELL SEEDLINGS & MAKE MONEY from @Gary Pilarchik (The Rusted Garden) Make $500 Selling Garden Vegetable Plants at a Yard Sale: Starting 7 Great Herbs Indoors (Part 1 of 4) https://youtu.be/7hegp3hqTms How I Made $1000 Selling Vegetable Plants E-2: Best Plants, When to Plant & Where & When to Sell (Part 2 of 4) https://youtu.be/ZxeV_TbY6wU Make $1000 by Having A Garden Plant Yard Sale E-3: Potting Up, Seed Starting & Almost Ready to Sell! (Part 3 of 4) https://youtu.be/CEBiJnuuskc How to Make $1000+ by Having a Garden Plant Yard Sale - All the Steps! https://youtu.be/VKSKquzMncw SOME OF MY OTHER FAVORITE GARDENING CHANNELS ON YOUTUBE @Gardener Scott (All things gardening, like having a personal gardening mentor - Master Gardener with years of teaching experience!) https://www.youtube.com/c/GardenerScott @Self Sufficient Me (Fun and informative gardening channel from Australia) https://www.youtube.com/c/Selfsufficientme @Robbie and Gary Gardening Easy (Fantastic tips for gardening on a budget) https://www.youtube.com/c/Robbieandgarygardeningeasy/

I recently had a comment from a viewer asking me to do another video on preparedness, and to share my thoughts on current events happening in the world (food shortages, supply chain issues, inflation, etc.) and what she might do to be prepared since she lives alone. I share my thoughts in this video and I’d like to share some links below that I think might be helpful. OTHER CONTENT FROM ME: Start a Garden Now - It could be a matter of survival! https://youtu.be/7gm5U6Bwpk4 Why and How to Plan a Survival Garden https://www.oldtimeknowledge.com/why-andhow-to-plan-a-survival-garden/ Other gardening articles https://www.oldtimeknowledge.com/category/blog/garden/ SOME OF MY FAVORITE GARDENING CHANNELS ON YOUTUBE @Gardener Scott (All things gardening, like having a personal gardening mentor - Master Gardener with years of teaching experience!) https://www.youtube.com/c/GardenerScott @Self Sufficient Me (Fun and informative gardening channel from Australia) https://www.youtube.com/c/Selfsufficientme @Robbie and Gary Gardening Easy (Fantastic tips for gardening on a budget) https://www.youtube.com/c/Robbieandgarygardeningeasy/

Amazon affiliate link for 6Pcs/Set Pastry Brush Set: https://amzn.to/36a2WWN SPECIAL COUPON CODE (gets you 20% off): OTK20off The recipe is called "40 Minute Hamburger Buns", but I’ve never actually timed it. It definitely takes me under an hour, though, from start to finish, and these buns are AMAZING! You can use the same dough to make quick yeast rolls to go with your meal. INGREDIENTS (ROLLS) 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (about 105-110º F, no hotter or you might kill the yeast!) 1/3 cup vegetable oil 1/4 cup sugar 1 large egg, room temperature 1 teaspoon salt 3 to 3-1/2 cups all-purpose flour INGREDIENTS (EGG WASH, optional) 1 egg 1 Tbsp. water INSTRUCTIONS 1. Preheat oven to 425º. 2. Mix ingredients well then knead dough until it’s smooth and elastic. 3. Shape dough into hamburger buns, rolls, or a combination of both. 4. Brush with egg wash (optional). (To make egg wash, beat one egg with water until smooth and well mixed then lightly brush top of each roll just before putting them in the oven.) 5. Bake rolls for about 12 minutes or so or until they are brown. If they haven’t browned to your satisfaction, you can put them under the broiler for about a minute but watch them the whole time so they don’t burn. Enjoy! Here is the original recipe at Taste of Home magazine: https://www.tasteofhome.com/recipes/40-minute-hamburger-buns/

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.

I have tried a lot of Naan bread recipes in my day. This is the one I settled on a few years ago and we absolutely love it. It’s easy and it’s perfect! We love this with butter chicken curry or just about anything, really. Here’s how to make it. INGREDIENTS 1 tsp. sugar 2 1/4 tsp. active dry yeast (1 packet) 1/2 cup warm water (about 105º F) 2 1/4 cups flour 1 tsp. salt 1 Tbsp. neutral oil (I typically use canola) 1/2 cup plain yogurt (I use Greek yogurt) some oil for greasing the skillet INSTRUCTIONS 1. Mix together sugar, yeast, and water. Stir and wait until it starts to bubble a bit. (You’re making sure the yeast is active.) 2. Add flour, salt, and oil. Mix into other ingredients. 3. Add yogurt. Continue mixing until all ingredients are incorporated, then start working with your hands. 4. Turn dough out onto lightly floured counter or dough board and knead dough until smooth and pliable. It usually takes me about 10 minutes or so. (You can also use stand mixer with dough hook or bread machine to mix the dough.) 5. Once dough is smooth and pliable, form into ball and let it rest in greased bowl covered with either damp kitchen towel or plastic grocery bag until dough has doubled in size. 6. Once dough has risen, sprinkle a little flour on counter or dough board and divide dough into 8 balls. 7. Roll out and cook in greased skillet until puffy and brown spots appear on both sides. Keep warm in kitchen towel until ready to serve. Enjoy!

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/

Are you seeing empty shelves and food shortages where you live? Other viewers are telling me they're seeing this around the country! Between supply chain issues, bare shelves, and inflation, things are becoming more and more challenging. To make matters worse, this is a mid-term election year, which means things could get really crazy. "Go to the ant, O sluggard; consider her ways, and be wise. Without having any chief, officer, or ruler, she prepares her bread in summer and gathers her food in harvest. How long will you lie there, O sluggard? When will you arise from your sleep? A little sleep, a little slumber, a little folding of the hands to rest, and poverty will come upon you like a robber, and want like an armed man." - Proverbs 6:6-11 (ESV) https://www.biblegateway.com/passage/?search=Proverbs+6%3A6-11&version=ESV CANNING VIDEOS Boneless, skinless chicken breast https://youtu.be/OK5RCU9HagE Navy Beans with Ham https://youtu.be/A42C5e02FtY South of the Border Chicken Soup https://youtu.be/2tRZFIqlnnA Summer Vegetable Soup (audio isn’t great, bit the recipe is in the description) https://youtu.be/ezODJrQnvmY PREPPING CHANNELS @Alaska Prepper - All around preparedness - lots of great information! https://www.youtube.com/c/AlaskaPrepper @Pinball Preparedness - Another great all-around preparedness channel! https://www.youtube.com/c/PinballPreparedness @Poplar Preparedness - Food shortage updates https://www.youtube.com/c/PoplarPreparedness ECONOMIC CHANNELS @The Economic Ninja - Economic insights https://www.youtube.com/c/TheEconomicNinja @I Allegedly - Economic news and anecdotes https://www.youtube.com/c/IAllegedly Want to see more recommendations? Poplar Preparedness has a whole video of some great prepping channels. https://youtu.be/6RMRqjv5S7M For more canning videos, go to one of the best sources on YouTube — @Suttons Daze https://www.youtube.com/c/SuttonsDaze Here are affiliate links to canners like the ones I have: 16 quart Presto Pressure Canner - https://amzn.to/33wVjbR 23 quart Presto Pressure Canner - https://amzn.to/3A97bg4

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/

We're seeing lots of food shortages around here. Supply chain issues? Why is this happening? No one is unable to stock their pantries, but if you expect to get all the things you might typically buy this time of year, think again. In all likelihood, you're going to run into some items that just are unavailable. There may not be completely empty shelves where you live, but you'll definitely see some empty spots where some of your favorites used to be. Add to that the ominous messaging from the White House that half of this country is, "looking at a winter of severe illness and death." I just want folks to be prepared. Are you? What kind of shortages are you seeing in your area? Comment below. I'll be back to posting recipes tomorrow, but I wanted to make sure y'all are thinking about this if you're not already. For daily shortage reports, be sure and watch @Poplar Preparedness. The host reports regularly on viewer comments around the world of food shortages they're seeing in their areas. References: President Biden's comments from 12/16/21 - https://www.whitehouse.gov/briefing-room/speeches-remarks/2021/12/16/remarks-by-president-biden-after-meeting-with-members-of-the-covid-19-response-team/ Jeff Zients comments from the White House 12/17/21 - https://www.whitehouse.gov/briefing-room/press-briefings/2021/12/17/press-briefing-by-white-house-covid-19-response-team-and-public-health-officials-74/

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

String Bean Casserole is a classic for the holiday dinner table. It's a remarkably easy Thanksgiving side dish. The recipe I'm using came from the back of (I think) the Campbell's Cream of Mushroom soup can from back in the day (or maybe it was the string beans?) In any case, you can make this with French-style Green Beans, which is my preference, or these regular string beans —which is all they had at the grocery store. Here's how you make it: INGREDIENTS 3 cans string beans, drained (French style or regular - amounting to about 4 cups of beans) 1 can cream of mushroom soup 1/2 cup milk 1 tsp. soy sauce (optional) 1/8 tsp. black pepper (or to taste) 1 1/3 cups crispy fried onions (I use French's brand), divided INSTRUCTIONS Preheat your oven to 350º. Mix all ingredients and half of the crispy fried onions. Pour mixture into casserole dish sprayed with Pam or non-stick spray and bake for about 30 minutes or until heated through. Remove from oven and top with the rest of the crispy fried onions and return to oven to bake for another 5-10 minutes, or until the topping is browned to your liking. Remove from oven and let it set on counter for at least 5 minutes before serving (about 10 minutes or so would be better). Serve and enjoy! This is an affiliate link for the can opener I use in my kitchen. It's Made in the USA and it very well made. I've had it for a long, long time! EZ-DUZ-IT Made in USA Can Opener https://amzn.to/3qV4CLW To see more videos from my holiday series from last year, go here: https://www.youtube.com/playlist?list=PLcyZYj2Dr9a4wv2xCsN8zZXYZWqSVFfWC

This Old Fashioned Corn Pudding Casserole Recipe is a super easy side for Thanksgiving, or for anytime. It only has a few ingredients and it is absolutely delicious! INGREDIENTS 1 can corn, drained 1 can cream style corn 3 eggs 1/4 cup sugar 2 Tbsp. corn starch 1/2 stick butter Salt and pepper to taste INSTRUCTIONS Melt butter in dish in preheated 350ºoven. Drain can of regular corn and mix all ingredients. Pour into dish and bake for about 45-50 minutes, or until top of corn pudding is golden brown. Serve and enjoy! This is an affiliate link for the can opener I use in my kitchen. It's Made in the USA and it very well made. I've had it for a long, long time! EZ-DUZ-IT Made in USA Can Opener https://amzn.to/3qV4CLW To see more videos from my holiday series from last year, go here: https://www.youtube.com/playlist?list=PLcyZYj2Dr9a4wv2xCsN8zZXYZWqSVFfWC

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

My mom made Monkey Bread when I was a little girl and I LOVED it. I wanted to share this recipe with you! I will tell you, this is one where you can play with the amounts, and even the ingredients, and make it exactly what you want it to be. First, preheat your oven to 350º. Ingredients used in this video: •3 cans of basic biscuits (not the large ones, just the small ones, and ideally NOT the ones with flaky layers) •3/4 cup white sugar • 3/4 cup brown sugar • 1/2 cup butter • ~ 1 tsp. cinnamon 1. Melt stick of butter. 2. Cut biscuits into quarters and toss into melted butter then add in white sugar, cinnamon, and brown sugar. 3. Stir all ingredients together well until everything is coated. 4. Bake in bundt pan sprayed with non-stick cooking spray until internal temperature reaches 190º F. (If you don't have a cooking thermometer, you'll probably bake these about 35-40 minutes. Make sure the tops are all brown and toasty before you remove from oven. It will be sticky and soft on the inside, but it shouldn't still be super doughy.) I mentioned my Holiday Series from last year in this video. Here's a link to the playlist: https://www.youtube.com/playlist?list=PLcyZYj2Dr9a4wv2xCsN8zZXYZWqSVFfWC Affiliate links - Here's a cooking thermometer similar to the one I use - https://amzn.to/3Cawoa6 Here's the bundt pan I am using (made in the USA!) - https://amzn.to/3G93gCq

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

This classic, old-fashioned sugar cookies recipe is PERFECTION. Often, the best recipes come from the backs of the products we buy in the grocery store. This sugar cookie recipe is one of those and I've been using it for years. It couldn't be more simple and you likely already have the ingredients in your kitchen right now. INGREDIENTS • 1 cup butter, very soft • 1 1/2 cups sugar • 1 large egg • 2 tsp. vanilla extract • 1/2 tsp. salt • 2 1/2 cups all-purpose flour (loosely measured, do not pack as it will result in too much flour) • 1/2 tsp. baking soda • 1/2 tsp. cream of tartar DIRECTIONS 1. Preheat oven to 350º. 2. Beat butter and sugar until light and fluffy. 3. Add the rest of the ingredients and beat well until dough forms. Do not over mix. 4. Scoop dough onto parchment-lined cookie sheet. Sprinkle with decorative sugar or sprinkles before baking, if desired. 5. Bake until edges are very light golden, about 10 minutes, then cool on a wire rack. Enjoy! Here's my recipe for homemade vanilla extract: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

You want to make a homemade cheesecake but you also don't want to deal with the spring form pans or water bath or any of those complicated steps. This is the PERFECT recipe for an easy homemade cheesecake that your family and friends will love! The recipe is from King Arthur Flour and can be found here: https://www.kingarthurbaking.com/recipes/easy-cheesecake-recipe CRUST 1 1/2 cups (128g) graham cracker crumbs (9 to 10 whole graham crackers), crushed) 1/4 cup (28g) confectioners' sugar 5 1/3 tablespoons (74g) butter, melted 1/8 teaspoon salt FILLING two 8-ounce packages (452g) cream cheese, at room temperature 2/3 cup (152g) granulated sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract Here is my recipe for homemade vanilla: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

I almost felt silly making a video about smoked sausage and potatoes —I mean, it's just so simple! But this needed to be on the channel, so here it is. Really, it couldn't be easier. At the most basic level, all you need is smoked sausage (or polska kielbasa), potatoes, oil, salt, and pepper. If you want, you can finely dice up onions and add them in, or just use a packet of Lipton Onion Soup mix in lieu of the salt and pepper. Sometimes it's also good to sprinkle paprika on the peppers, but really, anything goes. Whatever you and your family like! Here's the cake pan I use: https://amzn.to/37qFwtn (affiliate)

This easy key lime pie is a perfect summer treat! I guess you could say this is the sister of the Atlantic Beach Pie (https://youtu.be/iq-uGW3ofCc) that I posted a few months ago. The ingredients are virtually identical! The only difference is substituting lime juice for lemon juice and the key lime pie gets one less egg yolk. (I'm not sure why, but the recipe for the lime pie only calls for 3 egg yolks whereas the Atlantic Beach Pie calls for 4.) You can certainly play around with the ingredients. If the lime flavor is too strong, you can use about 1/3 cup lime juice instead of 1/2 cup. Or you can create a blend of lemon and lime juice! However you make it, I hope you enjoy it and you'll let me know what you think in the comments below. INGREDIENTS 1 1/2 sleeves of saltine crackers 1/2 cup softened butter 3 tablespoons sugar 1 can (14 oz) sweetened condensed milk 3 egg yolks ½ cup lime juice INSTRUCTIONS 1. Crush saltines well, but not into a fine powder. Add sugar and butter and mix together until you can squeeze some of the mixture in your hand and it holds a shape. 2. Press saltine mixture into pie dish and chill for a few minutes. 3. BAKE PIE CRUST at 350º for about 10 minutes for a crispy crust, then while it cools, mix pie filling. 4. Mix together egg yolks, lime juice, and sweetened condensed milk. 5. Pour pie filling into crust and bake in 350º oven for about 15-17 minutes. 6. Remove from oven and let cool for about 10 minutes, then transfer to the refrigerator and let it chill completely. This pie should be served very cold. 7. Serve with homemade whipped cream or your favorite whipped topping. NOTE: If you prefer, you can make a meringue topping for the pie instead of using whipped cream or other whipped topping. Watch my Chocolate Pie video for instructions on how to make meringue topping. https://youtu.be/6G-1TsIillM

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

I am not making any claims about any of these dishes because I don't know the definite answer. I am only doing my homework and I encourage you to do your homework as well. This topic first came on my radar because my mom had read about it. There is a lady who has done a lot of research on lead, cadmium, and other chemical levels in dishes. You can find her website here https://tamararubin.com/ I'm not a scientist and I've never done any testing on any of these products, but you can bet I'll be looking into this! For specific articles of interest, go here: Which dishes are lead free? https://tamararubin.com/2019/12/asktamara-which-dishes-are-lead-free/ Spice of Life Corningware HIGH LEAD & CADMIUM LEVELS https://tamararubin.com/2019/12/vintage-1972-1988-corning-ware-spice-o-life-casserole-26500-ppm-lead-236-ppm-cadmium/ Corelle® recommends using their pre-2005 dishes as “decorative pieces” due to concerns for high levels of lead https://tamararubin.com/2019/12/breaking-news-12-26-19-corelle-recommends-using-their-pre-2005-dishes-only-as-decorative-pieces-due-to-concerns-for-high-levels-of-lead/ Which coffee mugs are lead free? https://tamararubin.com/2019/12/which-ceramic-coffee-mugs-are-lead-free/ Vintage Tupperware concerns https://tamararubin.com/2019/12/stop-using-your-vintage-tupperware-now-these-measuring-cups-are-positive-for-2103-ppm-lead-250-ppm-arsenic/ I was confused about the melamine recall years ago. It wasn't dishes that were recalled, but rather foods that were tainted with melamine, HOWEVER there is a possibility that melamine can leach into foods when melamine dishes and cookware are used incorrectly. For past issues with dish and cookware safety, see the following: https://www.plevinandgallucci.com/teflon-lawsuit/ https://magazine.labdoor.com/melamine-an-in-depth-look-at-the-toxic-chemical-in-our-kitchen/ Here are some dishes and cookware choices I KNOW are safe: Cast iron skillet set https://amzn.to/3gkiAQw Glass dishes & bowls https://amzn.to/34X4MGu, https://amzn.to/3gekCBT, https://amzn.to/3pzyL0z

Chocolate eclair cake isan easy, delicious, no-bake dessert that is great for family events, church fellowship meals, or whenever you just want something yummy and impressive to serve to your family and friends! The ingredients couldn't be easier: pudding mix, milk, Cool Whip, graham crackers, and chocolate frosting. INGREDIENTS • 2 boxes of vanilla (or French vanilla) instant pudding •2 1/2 cups of milk • 12 oz. Cool Whip • 3 packages of graham crackers • tub of chocolate frosting (or feel free to make your own if you prefer) INSTRUCTIONS 1. Mix instant pudding and milk until well blended then fold in Cool Whip until it's all incorporated. 2. Line bottom of 9 x 13 baking dish with graham crackers. 3. Pour half off pudding mixture over first layer of graham crackers then top mixture with another layer of graham crackers. 4. Pour the rest of pudding mixture over middle layer of graham crackers and top with final layer of graham crackers. 5. Pop tub of chocolate frosting (after removing foil seal) in microwave for ~ 20 seconds or so until it seems pourable with stirring. (I needed to microwave it for 32 seconds total, but microwaves vary in intensity.) 6. Pour frosting over top of eclair cake then cover and refrigerate for at least 6 hours before serving. 7. Enjoy!