Cooking Exceptionally With Gin Lee

Happy Thanksgiving! This video was made possible with the Dance Yourself Fun Face. I hope that everyone has a blessed and Happy Thanksgiving! 

Vintage potato candy Since the holiday season is just around the corner, I thought it would be nice to bring out some of my family's vintage candy recipes. It's vintage recipes, like this, that have always been a big part of bringing families and friends together in the heart of our homes (our kitchens). Vintage potato candy is not to be confused with Irish potato candy. The two candies are entirely different from each other. Irish potato candy is bite-sized pieces of candy made with sweetened cream cheese and coconut, then sprinkled with cinnamon. The Irish potato candy resembles miniature potatoes when they are dusted with cinnamon. However, potatoes are not an ingredient in them. Vintage potato candy dates back to the era of the Great Depression. Although, I don't remember my grandparents making these. This was a recipe that my mother-in-law always made for the holidays. Often she skipped using peanut butter in the recipe and simply cut the candy into small pieces, then

Homemade sourdough starter Are you tired of paying high prices for bread and buns? If so, this sourdough bread starter is the perfect solution for you! You'll have never-ending dough to create delicious homemade bread! Were you aware that sourdough starters improve with age? You can keep your sourdough starter alive for many years, and as the starter ages, the flavors intensify.   Just by following the following steps. Plus, you'll never have to buy yeast ever again! This dough can be fed daily, kept alive literally for years, and passed down to the following generations. The sourdough is truly that remarkable! Homemade sourdough starter: Ingredients: 2 cups of bread flour. 1 active dry yeast package 2 cups of warm water. Note:  I prefer using yeast in my starter due to the fact that using yeast makes my bread less sour. Typically, using just flour and water will make the bread have a natural, strong sourness. If that's what you prefer, just start making the sta