Martha Stewart's Favorite Family Heirloom Dishes | 11 Classic Recipes

[Music] there aren't they good yeah yeah they're going to be delicious you going to put black pepper on them too put what black pepper oh yeah a lot of black pepper but we have white pepper for some reason but I like black pepper here now a whole a cup of A4 of a cup of warm milk and a/4 of a cup of heavy cream cuz you're skinny you you you dance all the time and and run around sh baby I'm athletically built that's what we call this size you are you are you are really good so athletically built salt to taste a little bit of salt sprinkle a littleit and pepper to taste this is white white pepper I ain't never seen white pepper y'all get smell smell I don't like that I like black pepper man can we have black pepper black pepper please I agree please step your game up come on here just they think they're they think they're being uh you know extra for right here Mar I don't know black pepperin I agree yes yes my grny be proud of me right now for this what I'm doing um can I add something to it little bit of this yak yak look at this body [Applause] know that's cute what is that you like her body yeah her body look good see her dress is too low though I got to pull it up just a little bit there it is okay her shoulder yeah that should come down a little bit flavorful sausage Juicy Burgers tender meatballs homemade meatloaf these Tasty Recipes all have something in common ground meat accessible economical and so very versatile there are many varieties of meats that can be ground beef pork lamb poultry or even seafood and they all yield delicious results first a classic comfort food that always takes me back to my childhood is my mom's recipe for a meatloaf with a sweet and tangy glaze a very popular recipe and for those of you who aren't lucky enough to have a good butcher in your neighborhood my good friend and butcher extraordinaire Pat lafreda is here to teach the simple technique for grinding meat at home and he's also going to share his family recipe for Italian pork sausage whether you like it hot or sweet then for your next Backyard Barbecue I'll teach you how to make the ultimate burger by combining different cuts of meat to suit your very own taste and showstopping giant meatballs made tender with rot cheese for a hearty family meal stay tuned I think you're going to find this show right up your [Music] alley now this is a very very easy basic recipe but it has a couple little additions that really make it very tasty mom used to make this oh at least once a week because we would eat it and then and we would also make sandwiches of it to take to school start with four slices of white bread right in the food processor and so now just pulse until these become bread crumbs mom always made her own breadcrumbs she never thought of buying them heaven forbid because we always had ends of bread left over from sandwiches so this goes right into 2 and 1 12 PB of ground beef mom always used Chuck and now back into the food processor two whole carrots peeled cut into pieces and two ribs of celery these vegetables add a nice moisture to the meatloaf and a lot of good flavor you should check the blade in your food processor make sure that the blade is nice and sharp after a year or two of use you might have to have it sharpened or you might have to even replace it and get a new blade so look how pretty that looks wow that looks so great and now grind up your onions yellow onions one big yellow onion peeled and coarsely chopped some Italian flat leaf parsley about a half a cup of leaves and two cloves of garlic now all of these vegetables and the breadcrumbs too to really do lighten the meatloaf make it less dense and certainly more flavorful perfect so that's the basic solids for this meatloaf and you can make three or four if you're having a big family get together at the beach or at the camp now add salt one tablespoon of salt and two teaspoons of pepper a half a cup of ketchup mom used a lot of ketchup um she liked it a lot and she also liked dried mustard two teaspoons of dried mustard and one egg and you can mix it up with a fork but I remember Mom just throwing it into the whole mix now start with a wooden spoon or a spatula and then you can really mix the rest of it with your hands so now use your hand and I'd like to keep one hand kind of clean just in case I have to answer the telephone so there you can have a free form meatloaf if you like but I find it works really well in a bread loaf pan like this and I have buttered the pan you can also use olive oil just to have an easy release okay so now just pack this into to the blaf pan and it looks like a lot it does cook down and shrink a little bit during baking preheat your oven to 375° and as mother said always get every last Speck out of the bowl do not waste so you don't want any air pockets and I like to go with my fingers just down the sides so that it will kind of Mound nicely when it bakes okay so now for the topping into a half a cup of ketchup add a teaspoon of that same dried mustard powdered dried mustard and here you have two tablespoons of brown sugar so that's a little bit surprising as a topping for a meatloaf but when you taste it it's Mom's version of barbecue sauce that's really what it it is a simple barbecue sauce so coat well I like using a brush like this it works very easily is your mouth watering yet this bakes for 90 minutes or until a thermometer in the center reads 160° so here's the meatloaf I've let it cool just a little bit and baked on a rack in a parchment line baking sheet there's a lot of juice so let the juice just pour out and the meatloaf comes right out in a loaf surprise surprise like it's supposed to there so now this sliced is so good for dinner perfect slice you can see all the lovely vegetables in the meat and continue slicing a range on a platter and serve your meatloaf if you're lucky to have any left over just remember it makes the best meatloaf sandwich tell everybody what paneer is it's one of my favorite things too well paneer is actually like something like cottage cheese and you know it's a vegetarian dish and my mother always said it's it's what the vegetarians eat for meat so it has that texture to it it has a slightly metor taste to it um and usually it's it's a common site on an Indian dinner table so you start with the chilies green chilies well yes uh before the chilies we're going to take actually some minced garlic and we're going to add it to it um we're going to work is that olive oil or that's olive oil is about 2 tspoons of olive oil in it and you want to actually wait for just two two minutes or for a minute uh as as long as the the garlic starts to turn color uh we add some soya sauce soy sauce a soy sauce you know you know Chinese food Indian Chinese food is very different from what Chinese we've eaten here what you would eat in in in in China and um you know a lot of our Cuisine actually Bor B things from them um we put some soy sauce uh we put some black pepper this is usually to taste uh I usually think one tablespoon is enough um some salt and then we work with some sugar and sugar is usually for the vinegar I guess right and caramelization caramelization here we have some jalapeno peppers but then you can use green chilies I usually like to cut cut them in bigger slices so if if you if you're serving to someone who's not too fond of biting into a red chili or green chili um take it out they can take it out it's always visible so pretty already and it actually adds to the aroma of the dish as well so what you have here is once it's been cooking for about 2 minutes uh we go straight into the paneer and you want to add the paneer the pan usually cut it into cubes cut it into cubes uh I would soak it in water for about two two to 5 minutes so it just gets to be a little bit moist um it's it's a real dense like a dense farmer cheese all EXA I order every time I go to an Indian restaurant I order uh paner you either have SOG paner or SOG all the time that's spinach it's spinach exactly and the good thing um about working with this you want to actually add the paneer first because you want all the flavors the paneer to soak up all all the flavors uh and then you add your peppers turn this down a little okay oh you work with your bell peppers um you know green red and um yellow and this is actually a great dish because if you're not into paner you can also make a non-vegetarian you can work with with chicken or with shrimp true and or lamb and or lamb as well and uh lamb is uh is a very popular dish and then you add the scallions right towards the end um then you want to mix it up really well okay and what about and now the cornflour you add almost towards the end because when when when the dish gets too watery you want it um oh it soaks up it soaks up the water and it it it makes the pan a little bit crisp on the outside as well oh beautiful so how long would this cook you know this is a quick dish my mom always liked my mom was a working mom so she's always looking for recipes that she could cook under 5 minutes okay um and always worked in very well so cornflour cornflour yeah that's something you just add uh towards the end and here it is finished and here it is finished it is so delicious I tried a piece of the paneer and it's so great oh colorful and flavorful and not and not so spices no it's not so many spices it's called you know because of the peppers we call it a chili paneer but um it it really isn't that spicy my you know we have it at our place my kids eat it all the time oh and um and oh my gosh are these your plates yes they are and these are his napkins and this is your paneer chili paner isn't it good it can great really I love gor whether it's hot or served cold with sour cream the first thing you always have to do as my mom taught me is prepare the beef beets and so what we're doing is roasting them it's real easy you could boil them if you'd like but roasting them keeps in all those flavors and what are you doing Mom I'm peeling the last be oh the last beet oh so mom's peeling one that's already been cooked but she wanted me to show you how to do this so in a piece of parchment paper inside a piece of foil just wrap up the beads and place them in an oven oh forgot to sprinkle them with salt have to sprinkle them with a little bit of course Salt and a little bit okay and a little bit of pepper right talking away and just some people put a little olive oil inside of even a little bit of water but I don't think you really have to do any of that and then get this into a 400° oven and bake until they're really tender you can che check the uh tenderness with a knife or fork and takes about how long your way it depends on the size of the beat maybe an hour okay but um it's a less messy way of doing them than boiling them so now the we grate it on the coarse side and so only four beets for this entire soup this is vegetable stock Martha okay made with uh carrots celery onions put in onions did you put any garlic in yes another thing that we can add to make it a very pequin kind of a Bor is soaked um mushrooms so you have some um Morel and some what Pini Pini so chop the mushrooms cut them them up they've been soaking for um a couple hours you don't throw the water away do you no we put it in the soup yeah okay but should I strain it get because that might be a little bit of dirt in the bottom I'll just I'll just not pour in the last all right so the mushrooms go in do the beets go in mhm oh now right yeah we can put them in now so slide those beautiful beets right into the this is such a simple soup so now this Cooks uh what about the parsley yes we'll add everything oh okay and a uh clove of garlic so this is what 2 tablespoons of chopped parsley and 1/3 of a cup of chopped celery leaves I love celery leaves and how much sugar a teaspoon I think sugar always is very important in a soup like this it just brightens it up don't you think mhm okay so now we cook that for about how long well we'll cook it about 20 minutes and we have one that's already simmered and this is it and look at how it really does change appearance doesn't it oh that looks so good now what happens well now we add sour cream I'll mix a tablespoon of flour just for thickening a half a cup of sour cream so this isn't thick enough for you oh you make it Pink though right yeah oh okay sour cream adds a little flavor now if you want to you can add a ladle full of um okay M gorgeous and does this cook a little longer so the flour gets cooked yeah so that looks good so add this yes so that'll thicken the soup beautifully M you always add the liquid to the sour cream otherwise will curdle how pretty and borch is supposed to have a sour flavor and over the years I've always used sour salt which is like citric acid so one of those little secrets that mother has never showed me before I never saw sour salt in our house ever well this is an old ERS it's taken this many years for my mother to tell me about sour salt and and if you have any vegetarians in your family or if you really are practicing Catholics and not eating any meat during Lent this is the best another way to serve borch is with boiled potatoes and then at the very end we add chopped fresh dill so a big scoop for you what a color isn't that nice oh and it's not too thick it's just thick enough and another thing you can can do is to garnish is to put a little sour cream on top Oh we must now that is the perfect soup the delicious and I'll tell you in Polish smego smego meaning very delicious delicious try the borish it's really good when I last saw Tatiana um I I we just started to talk and you said I make pickles and I said oh my gosh Russian pickles and you said yes and I I I just adore Russian pickles so I'm so anxious to learn your recipe and this was really from whom well this is my grandmother's recipe my grandmother Marie Nicolai know so the first thing we put deal Pickle and it's flowering pickle and it's you just put like this the whole thing it's much better to use this type of uh deal because it's much more flavorful yes for this jar we put four old spices okay half of a bay leaf so not too much stuff going here no because Russian pickles are very mild I see uh two gloves of garlic cut in half when they cut they just smell Russian Russian hard neck garlic yes yes you have to find that in the marketplace there is there is definitely a nice Russian garlic available and one slice of tiny just for a little bite of a jalapeno and we start stocking the pickles and now these are um Kirby cucumbers and they're the really nice pickling cucumbers and these are um washed washed but you still tow dry it so there wouldn't be any um extra moisture exactly on them and the best thing is to put them on the side it's just much yes easier to stuck them like that I think now do you have a do you put the tops up or the down it doesn't matter doesn't matter you just stuck them as many you you can get into the jar and you just put the couple of okay and a couple across the top yes okay this one will fit not really but you have to sort of find the ones that will fit okay do it like this so uh we stuck the jars and then we're going to put the boiling water we just maybe do it with this one much easy easier oh so just plain boiling water not first uh boiling water and you do this for um cucumbers will absorb water and when you put the brine you will have full jars so you keep them like this for 10 minutes with like covered Lids oh so these were covered yeah oh these were already covered and look how no just like this we keep them for 10 minutes so they absorb water and we have the jars right here but they absorb that's what I'm saying these absorbed they were covered to the top so they really plump up absolutely oh okay so then we'll take them and we have this little things one for you okay just cover over and we but you don't want to lose the all spice berries do you no okay so we have to be careful drain them to lose the berries okay we drain them back they already we put them right here okay they already smell like like pickles yes and then we put on top extra garlic okay and extra deal and first we put um one tablespoon of vinegar and you put it first because then you when you pour the brine it's not overflows and you will have oh so only one tablespoon one tablespoon Russian pickles are very mild they're not as strong in vinegary as any others so and then you can use the cup measure again yeah okay and we pour the Brine and now the brine is what the brine are for six cups of water um anything else in here just just no no no uh salt two tablespoons of salt and one tablesp spoon of sugar okay I think it's easy to do this way yeah and you always overfat your yes pickles with the water and you right away put a lid oh okay and as it cools it will seal yeah and you very important to turn them down so if you you can see if the um Lids are licking or something sometime they're not really uh tight how beautiful exactly and you live them in a counter overnight and I cover them with a cloth cloth or towel so they kind of cook inside and next morning what a simple recipe and these are the absolutely and they too die these are utterly delicious one side dish always on our table especially around the holidays was my mother's cream spinach and I'm going to share her recipe with you today look at this amazing spinach look at the size of the leaves this is what you look for really beautiful bright green leaves very important to wash the leaves and shake out the excess moisture this is 2 and2 pounds of spinach so just put this right into your deep pot and uh you can turn this up to sort of medium so spinach is very high in vitamin c e and K as well as beta carotene folates riboflavin and other antioxidants it should be fresh crisp so there that's 2 and half pounds see how it compacts itself right down into there you can cover cover it so now where did the spinach go it's right here you can take them out see how wet they are really wet you can squeeze out extra moisture with the tongs but if you made a cream spinach with this wet spinach it would be too watery secret is to make it a little bit dryer there so two me it's one result drier spinach so put a little bit in here this is called a racer and it works very well just be real careful if the spinach is really hot not to press too hard but you have to pour out the top as well as the bottom so that's one way now the other way and the way my mom did it was in that damp towel you squeeze it out it takes a little bit more work but it's effective there so we now have our semi dry cooked spinach and we will make our Basham the butter has melted that's 3 tablespoon of butter 1/4 of a cup of flour and stir that around so crean spinach really doesn't have cream in it unless you add cream but it's a bashel which is a flour based milky sauce and now add one cup of milk and I'm making it right in this shallow pan Which is a nice way to cook it because you're going to add the spinach right to the pan add one teaspoon of sugar a secret ingredient often times southern cooked vegetables taste so good and it's generally because they add a little tiny bit of sugar to the vegetables so there that's your very nice bamel and a little bit of nutmeg you can use the pre-round nutmeg out of a can but is so much better if you use a real nutmeg so there that is your bamel turn that on low low and chop your spinach 2 and 1 12 lb use a sharp sharp knife or Cleaver and you want a fine texture but don't put it in a food processor I think it will only mush it so this can go right into your pan it's such a great color that is good creamed spinach seasoned with salt and pepper pepper beautiful so good and Spoon that into your serving dish and serve it hot and my mom well actually she always served it with a little bit of sour cream on the side I hope you enjoy this recipe as much as my whole family did so I've made a gra cracker crust out of GRA cracker sugar and butter yep yeah okay so the simp traditional grain cracker crust yeah you can use a fork or a spatula or even your hands if you know that my mom had a cheesecake too with a sour cream topping that she was famous for oh really oh yeah get our mothers together yeah well I wish we could we can't so we and we we're going to go ahead and press that in and uh over here we've got just up the size or just on the bottom no I think just on the bottom and this can go into a kich mold or into a spring form pan or into a pie pan whatever shape you like for me this this just uh the squares work right it does and it's just a taste of home so how do you pre-bake this uh I don't I don't we're going to throw on a cheesecake layer which is just uh one block of uh uh Philadelphia Cream Cheese okay two eggs and some sugar oh that good old Philadelphia Cream Cheese you know it yeah and don't get the don't get the fat-free kind please don't please don't it's Thanksgiving come on if you need uh if you need less calories just whisk it by hand tastes as good right it definitely does not yeah so we'll go ahead and whip this up until it gets nice and smooth and frothy and and I think the best thing about this and the best thing about any of my Thanksgiving recipes is almost all of them can be done the day ahead you know Thanksgiving important it's about spending time with your loved ones and your family so you should not be running around like a headless chicken you should be spending time headless turkey headless turkey to to be to be fair um I'm not quite sure how this works that it lifts up you have to unlock it ah okay see I'm still learning it's not quite mixed but we'll give that add things to it a quick once over okay H that's not in there tight okay so should I mix a little bit more I think so yeah just until it's nice and frothy okay and then yeah that will go on top and we've preheated our oven to 350° so no Co no no uh pumpkin goes in this this is the cheesecake part cheesecake so spread that you want to make the cheesecake part yeah I mean the pumpkin part yeah so the pumpkin we use good oldfashioned canned pumpkin just like everybody does um although the first time I made this was in London uh and there was no canned pumpkin and so I had to roast pumpkins whole and it was a disaster so no but it was good wasn't it it was good but um but this is plain and simple and quite easy so we've taken uh Ken Pumpkin we're going to add milk canned pumpkin is one of the few cans I open because it's pretty much a stable simple ingredient it is it is it's it's consistent too and so we're going to add half a cup of sugar does it matter that I have a few lumps of cheese in here um I'm going to say no only because we're friends but if you if you work for me Martha it might be a different you mixed it I know so I'm going to add three egg yolks you rushed me on my own show not many people can say that trust me um and a/4 teaspoon of salt okay I'm going to go ahead and mix this up so that will go into the oven 350° by itself yep for 20 minutes okay so we have one that's already baked yeah and so this pumpkin mixture um as soon as I start making this my son always says cinnamon because it's got that great traditional cinnamon smell this goes over a double boiler basically it's going to cook for about 8 minutes just until those egg yolks start to thicken up a little bit so is this one done enough that is it's beautiful you can see it's thick it's actually gone a little more op um and then you can add the gelatin which is great well is hot yep yeah has been softened with a bit of water oh okay um and we're going to go ahead and uh whisk that just until it incorporates and then it gets pulled off to room temperature oh and this changes the consistency totally yeah yeah and once it goes to room temperature it will be it looks a bit thin there but once it goes to room temperature it will it will thicken right up to something a little bit more like this I see o lovely okay so here we've made a a mering this might seem complicated but at the at the end of the day you can make this in about half an hour start to finish and then your whole day is free the next day how's that taste so far good so this is the baked cheese mixture yep cheesecake pumpkin me yes with the you can see the crust on the bottom so we're going to go ahead so that goes into here yeah I don't want to rush you though Martha this time don't worry I learned my lesson so we're going to go ahead and actually if this comes off I can shake that off I kind of like to just use this to to mix it in as well okay yeah if you can get that for me it'd be great I certainly can okay so we want to refrigerate once it's once it's baked you want to um refrigerate it right yep yeah so this this pumpkin mousse will go on and you can refrigerate it overnight oh so this doesn't get baked now yeah at least eight hours uh but overnight is best so so yeah just to we can incorporate air and just you know I know at this point all the pastry chefs of the world will tell you don't mix it too much but my mother's been doing this for almost 40 years and she'll tell you she does not and I love her even more for it so she does not want to be in the kitchen with me that's for sure um I think we both appreciate each other's cooking but I think she's very set in her ways as am I so really yeah yeah um so I'll go ahead and pour this over top actually if I tilt it and you can there you go this looks so good yeah this this really is amazing I I think we're doing um our country a favor by sharing this recipe because pumpkin is indigenous to our yeah to us too this will be a a memorable one great way to end the a long Thanksgiving meal so much lighter so just yeah you can even just tilt it um and shake it and uh whatever gets into all the corners there you go you can even leave a bit of texture on top if you like it kind of like that rustic look m so don't we have a piece for me to taste oh yes we do and so you can do crem fresh you can do yogurt you can do whatever you want um on the side but look how pretty it is it looks like striped yeah it's very it really is pretty amazing and uh and I as I said to to eat it is to love it bka in Polish means grandmother and this is truly grandmother's cake this is my mother Martha and she's going to show us how she makes what I think is probably the best afka around well you're very generous Martha well so to start the dough mother um we have a lot of ingredients in front of us we start out with uh beating eggs okay so we have four whole eggs okay now we have the like number of egg yolks I'll say four okay you can add your salt how much salt teaspoon teaspoon of salt we can make that go a little faster and you add a couple of sugar [Music] okay now while this is beating we've already uh scalded the milk two cups of milk and we added two sticks of butter to melt okay about a half a cup of warm water to proof the yeast okay and then you add that put the flavorings in okay how much vanilla a teaspoon so a teaspoon of vanilla and a tablespoon of grand maner and you could use quantro also so the very finely grated zest of how many oranges I think two oranges and one lemon you know you don't have to stick to a definite measurement because if it's a little more it doesn't hurt all right now you can add the yeast which has been dissolved and we used fresh cake yeast instead of powdered and where do you find the cake yeast usually in a supermarket now I will add the flour we have about eight cups here we're adding the milk and the melted butter a little bit at a time and now we can put in uh currants [Applause] raisins the golden raisins and transfer this batter to a mixing bowl and this is what we do to knead the dough it's fun to see your mom doing this oh was [Laughter] it that looks great and then let it rise in a warm place covered mhm until it reaches the top of the bowl that'll be the first proofing now that batter there is ready to be punched down and we have little posits on here just to remind us of what's going on this is first proof and so I'll punch this down yes okay while I'm doing that uh why don't you make the crumbs cut in the butter oh this is beautiful dough so great so now this gets to rise yet again to the top of the bowl okay so that will now be the second proofing or second rising and I'll change the post it to Second easiest way to do this is to do with your fingers okay my favorite part of the entire cake is the crumb topping really by far and the raisins and I will sit with the cake I won't eat the cake I'll just eat the raisins and the crumb topping so this is second now I just punch this down and then we'll form the cakes right so to form the dough I'll just flour this surface M add some brown sugar to the crumbs add a little cinnamon this is Laden with numerous raisins I love this so you can see that this is well buttered every single little indentation is buttered and this is where I put the crumbs so that when you turn it out the crumbs will be on top yeah that means you have to turn the cake out immediately upon taking it out of the oven right okay so I'm just making a little bit of a rectangular piece here so that it can be placed in the Google Hoff mold and then these should just be put in a warm place to rise so you beat an egg up and brush the top of the [Music] cake just egg nothing else no the oven's preheated to what temperature about 350 okay and you just cook them until they are brown I hope all of you love this cake as much as I love this cake thank you so much for divulging yet another one of your family recipes well it's no secret no it's not bath bun spicy buns Penny buns Chelsea buns current buns Hot Cross Buns all have one thing in common they're as English as afternoon tea and traditionally these soft and slightly sweet cakes are served on Good Friday my mom made really delicious Hot Cross Buns every Easter in our home in nut LEF I had them for uh Ash Wednesday and then for Good Friday right and they were tender and delicious and full of currants I always as Mom to make put more currants in them because she was always skiing on the currants I also used Citron from time to time that's right well here's a recipe that is an adaptation I think of Mom's original one cup of milk right mother it's been heated just till it's lukewarm lukewarm if it's too hot to touch it it's too hot for the yeast and you're pouring in two envelopes of dry yeast and that's just the regular dry yeast right flms okay and uh you stir to dissolve and you need your sugar mhm half2 cup and 2 teaspoons of salt half a cup of sugar 2 teaspoons of salt okay and now the melted butter oh that's been melted and cooled yep 12 tablespoons 12 tablespoons of unsalted butter and for flavoring uh I used cinnamon and Nutmeg oh great 3/4 teaspoon of each will do it okay there's the cinnamon so it's 3 qu of a teaspoon of grated nutmeg look at this beautiful nutmeg mother this is so strong I'm not going to add a whole 3/4 cuz this is fresh and pungent so we'll see how that tast smell it all the way here oh yeah it's very fragrant to this we add the flour okay five and A2 cups and I'll beat up um four eggs now this is a real really easy Joe cuz it's just the liquid and the flour yep really easy 5 and 1/2 cups how about that this was acceptable for Lent mhm well there's sugar in them how did we get away with the sugar I used it give up sugar for Lent we gave up candy oh candy sugar in baked goods uh we we didn't have cakes or too many pies but hot cross FNS were acceptable because it's sort of a bread and bread you know is the staff of life and there's always some rationalization you know Easter is the season of of the resurrection and uh a rebirth of spring so bread had a very important part that looks good don't you think okay so why don't we take this off and see how we're doing okay so how many currents are you adding about a cup of them okay the more the berrier you know you like I like fruit in my cakes and buns looks beautiful take all this out and I'll get going on kneading it okay how much kneading do you think it's going to require well we'll have to mix all the um currs in first and with scraper please there you are and it doesn't stick lovely and now this has to rise until it doubled in bulk mhm I like to turn this around so that the U Top gets a little bit of butter on it too good idea now you cover it so we're going to let this rise for an hour and a half but we have one already made that really did rise beautifully didn't it nice and spongy so I'll turn it out on a lightly flowed surface give it a couple more and I'm making the little egg wash what really an egg white wash for the tops just a little bit of salt water and egg white one egg white so now this makes 24 buns and you can form the buns and I'm going to brush them with egg white and I'm rolling these between my hands okay and what's nice about an egg white glaze like this is that it doesn't really add any color but it does add a beautiful shine and this dough is dark because of all those spices one thing my mother is very good at is highspeed Big production I think that comes from having such a big family don't you perhaps nice okay there you go okay so this here you can cover that cover lightly with plastic wrap and let these rise until they're double bulk and look like this they'll be ready to be baked now we're going to cut the tops of these in a uh cross that who was it Queen Elizabeth required and so now these go into what temperature oven about 350 375 okay for approximately 25 minutes and here is a finished batch oh they look so good and they are tender and to make the glaze confectioner sugar right what else well we add a couple spoons of milk to the confectioner sugar just a little bit like one that's enough to and a little lemon juice for um flavoring and perhaps a little rind I we'll pipe this on you can do it with a spoon but it works so easily with a Piping Bag mhm and a nice little secret so everything doesn't leak out of the pastry bag is that the tip is covered with a piece of plastic wrap oh see so we can now decorate our hot cross buns with beautiful crosses yeah right into the cross I always used to lick off the cross I think most kids do and then I would eat my hot cross bun let's see if they're as good as I remember really good it's better today Mom's here you all know my mother Martha um she's going to show us how to make this wonderful wonderful strawberry banana summer sherbet I've had plenty of where'd you get the recip you know you've never told me where the recipes well I wish I could remember but I was talking to your aunt still the other day and she has the recipe too oh she does yes so maybe it was just one of I think she got it from you well I'll take the credit so with all these strawberries how many strawberries did we we finally have in there well this is a good quart I think okay so the first thing to do is to mash your berries sometimes I use the wire whip on the mixer but I did use this recipe in one of my books and uh I because I just love it but I actually really wait for my mom to make it every single summer it's a very refreshing every time how about the deal is you come over to my house and every time you come over you make make sure but good okay if you I will keep bananas if you have blueberries oh yes we'll use those if you have the raspberries okay so you don't have to really Mash this smooth because it's good to have it chunky yeah you want the chunks okay now you take your bananas and uh now someone in the kitchen here at the studio said oh you don't want to use these bananas they're horrible looking but they're horrible looking but they're not bruised and they are perfectly ripe very nice make sure all the fibers are off so four bananas usually I use as a base four bananas and you'll need for this recipe four ice cube trays mom always made the sherbet in ice cube tray so that we would have little cubes to eat and how much sugar I'd start with a half a cup should should I start mixing the strawberries with the sugar so a half a cup of granulated sugar to a quart of strawberries and four bananas and then what I really love is the addition of fresh orange juice and fresh lemon juice so um you're adding one cup of orange M okay this has to be freshly squeezed and we also have how much lemon juice well to taste so about 3 tablespoons and what makes this a sherbet is the milk lovely so those mashed up very well and two two cups I think this is exactly two cups yes pre-measured two cups of milk and that's it can you imagine how simple it is to make your own sherbet uh and the kids I must tell you are going to love this but it's also a spectacular summer dessert for guests well that was one of our popular desserts because it was so easy but it's also so good and it's good yeah so now I'll just scoop this out and make sure you have room in your freezer so about two cups fills one ice cube tray uh you can use the plastic ice cube trays which don't have that kind of a divider and as usual my mother's recipes are efficient and fast simple and delicious well here we go here we have four wonderful trays of it makes just the it does it's great mom would you open that freezer door and we can show what they look like and look at the color it becomes when it freezes it becomes this beautiful Rosy color and it comes out very nicely into perfect ice cubes and well another thing that you did that I really I still suggest to a lot of my friends is to freeze good juices like good unsweetened pineapple juice right out of the can you can freeze apricot nectar mom always froze apricot nectar pear nectar remember those wonderful yep wonderful wonderful things so these are perfect well do you want to taste of course it's they're a little hard well that's why it's good to put them in a dish or a little glass and sit down set for a couple minutes before they'll soften and then you take a spoon or a little fork and starts breaking them up and it's a very very nice tasty dessert and here Mom here's yours thank you it's very delicious and try Martha cyra's summer pleasure thanks Mom

Channel: Martha Stewart

Views: 41,999

Keywords: martha stewart, Martha Stewart’s favorite family heirloom dishes, martha and snoop, snoop and martha cook together, traditional family recipes, Martha Stewart recipes, family heritage recipes, Martha Stewart cooking, homemade family favorites, iconic family recipes, Martha Stewart's favorite recipes, timeless family dishes, Martha Stewart cooking tips, classic comfort food, nostalgic family recipes, supercuts, martha's favorite european recipes, best russian recipes

Id: TMe6tMffvvc

Length: 48min 39sec (2919 seconds)

Published: Fri Apr 19 2024