@noidaytabuon: phần 28 | 📸 cer : Khoai Lang Thang #khoailangthang #fyp #vairal

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mệt chx :

nhưng vẫn thương dù họ có người mới...

2026-06-19 08:51:05

4

Ng Quỳnh :

Vẫn là chấp niệm

2026-07-05 21:09:58

5

Điên và vô tình😖 :

Chấp niệm

2026-07-16 08:47:03

0

schön :

không làm khó, không dằn vặt mình, để họ là họ mình vẫn là mình

2026-06-25 09:01:16

2

Hong Huynh :

nhớ này nghe chưa không có nói bậy bạ lúc nào mình cũng tôn trọng lẫn nhau nghe chưa

2026-06-27 09:20:04

0

X. Diệu 1m47@1991 :

cho mình xin tên bài nhạc

2026-06-15 00:45:50

1

𝐓. :

2026-06-09 12:18:28

1

Ghét moi qkhứ 🤹🏻‍♀️ :

;

2026-06-09 09:37:56

1

Dũng Bảy❤ :

🍀

2026-06-17 15:39:57

0

X. Diệu 1m47@1991 :

🥰🥰🥰

2026-06-15 00:44:26

0

mệt chx :

...

2026-06-19 08:50:44

0

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Episode 6 of cooking my way through an entire local 1950s cookbook!📖⏲️ Today's Recipe... Plum Pudding 🥮 Now I’m not gonna lie, when I randomly picked this recipe I definitely put off making it. The recipe said to steam the pudding in a kettle for 3hrs, and that’s something I’ve never done 😅 Luckily with the help of the internet, I was able to modernize the recipe and use what I had in my kitchen to make it work! To my surprise (and my husband’s) this plum pudding was like a fluffy cake and actually delicious!! Also, trying something different this time, I left the raw audio in and held back on the voiceover. Let me know what you think! Stay tuned to see what I make next! 🤔 Ingredients * ½ cup shortening, softened * 1 cup granulated sugar * 1 large egg * 1 cup whole milk * ½ teaspoon baking soda * 2 cups all-purpose flour * ¼ teaspoon salt * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 1 cup raisins * 1 cup chopped walnuts or pecans Instructions 1. Grease a 2-quart pudding mold, heatproof bowl, or coffee can with a tight-fitting lid. 2. In a large bowl, cream together the shortening and sugar until light and fluffy. 3. Beat in the egg. 4. Stir the baking soda into the milk. 5. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. 6. Add the dry ingredients to the shortening mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined. 7. Fold in the raisins and chopped nuts. 8. Spoon the batter into the prepared mold, filling it no more than about ⅔ full to allow room for expansion. To Steam 1. Cover the mold tightly with a lid or several layers of aluminum foil tied securely with kitchen twine. 2. Place it on a rack or folded towel inside a large stockpot. 3. Add enough simmering water to come halfway up the sides of the mold. 4. Cover the pot and steam over gentle simmering water for 3 hours, checking every 30–45 minutes and adding more hot water as needed. 5. The pudding is done when a toothpick inserted into the center comes out mostly clean. 6. Let rest for about 10 minutes before turning it out onto a serving plate. #cookingsounds #asmr #1950s #1950sbaking #greensburgpa

Episode 6 of cooking my way through an entire local 1950s cookbook!📖⏲️ Today's Recipe... Plum Pudding 🥮 Now I’m not gonna lie, when I randomly picked this recipe I definitely put off making it. The recipe said to steam the pudding in a kettle for 3hrs, and that’s something I’ve never done 😅 Luckily with the help of the internet, I was able to modernize the recipe and use what I had in my kitchen to make it work! To my surprise (and my husband’s) this plum pudding was like a fluffy cake and actually delicious!! Also, trying something different this time, I left the raw audio in and held back on the voiceover. Let me know what you think! Stay tuned to see what I make next! 🤔 Ingredients * ½ cup shortening, softened * 1 cup granulated sugar * 1 large egg * 1 cup whole milk * ½ teaspoon baking soda * 2 cups all-purpose flour * ¼ teaspoon salt * 1 teaspoon ground cinnamon * 1 teaspoon ground nutmeg * 1 cup raisins * 1 cup chopped walnuts or pecans Instructions 1. Grease a 2-quart pudding mold, heatproof bowl, or coffee can with a tight-fitting lid. 2. In a large bowl, cream together the shortening and sugar until light and fluffy. 3. Beat in the egg. 4. Stir the baking soda into the milk. 5. In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. 6. Add the dry ingredients to the shortening mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined. 7. Fold in the raisins and chopped nuts. 8. Spoon the batter into the prepared mold, filling it no more than about ⅔ full to allow room for expansion. To Steam 1. Cover the mold tightly with a lid or several layers of aluminum foil tied securely with kitchen twine. 2. Place it on a rack or folded towel inside a large stockpot. 3. Add enough simmering water to come halfway up the sides of the mold. 4. Cover the pot and steam over gentle simmering water for 3 hours, checking every 30–45 minutes and adding more hot water as needed. 5. The pudding is done when a toothpick inserted into the center comes out mostly clean. 6. Let rest for about 10 minutes before turning it out onto a serving plate. #cookingsounds #asmr #1950s #1950sbaking #greensburgpa

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