How to Make New Jersey Crumb Buns and Cheese Blintzes with Raspberry Sauce
Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.
Get the recipe for New Jersey Crumb Buns:
Get the recipe for Cheese Blintzes with Raspberry Sauce:
Buy our winning nonstick skillet:
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The crumb buns reminded me of crumb cakes I used to get growing up in NJ and of course Entenmann’s coffee cake. Might make it for my U.K. family as a taste of their mom’s homeland!
Am I missing something where’s the recipe with ingredients and measurements?
A question… y’all seem to do a lot of hand mixing. Is it not ok to use a hand mixer, or even a stand mixer. (Ie the raspberry blintzes in this episode)
Another Classic Episode I saw on original airing.
Those Crumb Buns are dense but too floury for me. I guess I could sample one!
Oh my- oh my-crumbs galore! Made it exact=Best🎉-for my diabetics-I used real brn sugar&even measure (swerve) white sugar over a thinner layer&made a strawberry sauce frm an older recipe of yours-Your two shows are the best on tv-even to drean on when I had %of what I needed to make them '21
I made my own crumb cake last night, but didn't use yeast and I used only AP flour. Interesting.
Go figure. OXO Good Grips.
Those crepes were so good I could taste them through my screen.
WOW, These look AMAZING What a great holiday dessert, I Just Subscribed!!!! Thank you Ladies
Why not just buy a couple tubes of prepared sugar cookies for crumb bun topping? Lazy cook's idea.
I am sorry, but it just won't stop making me chuckle a little inside that Bridget is amazed, fascinated, & made hungry by anything and everything that comes out of the oven. (😘)
Bridget & Julia are the perfect "Main Presenters" for this Series. Their enthusiasm for food, presentation skills, & personalities make people, who consider themselves "Amateur Chefs", want to push their boundaries. There's never a problem with that.
My best example would have to be… baking. I'm bad at it, really bad. I can follow a recipe… & the dish comes out perfect. I can follow a formula, even with YouTube to guide me with visual examples of what to do, & I'll bomb… BIG TIME. And, I have baking in my blood (Great-Grampa on Mom's side (he had a bakery in the "Old Country": Poland)
BUT… I've been inspired! I JUST may purchase a small, used stand mixer & start small with some of the simpler formulas. Now recipes, I'm all over those. Just like Bridget, I'm all about the meat. Beef: yep. Chicken, turkey, game hens: yes, yes, & yes, please. Pork (in any/all of its forms: OH…YEA, BABY!
Keep up the wonderful work, everyone. The shoes are absolutely beautiful and I love it.
Cheers & God Bless.
I’ve been watching you ladies cook for years. I can thank you for helping me successfully thirst trap people on social media when I post pics of the food I have created after following one of your recipes.
Great crumb bun recipe! Now brew a big pot of coffee and enjoy!!!!!!!!!!!!
Not enough filling at least for my blintzes.
I make the crumb cake often, it tastes as close to B&W Bakery as I can get since I now live 4 hrs away instead of 15 minutes! Very good recipe.
Some coffee with the crumb cake.
Love this video!
yum and easy
Ribekuchen. My Russian great grandmother used to make it for us when we visited her.
Hope I can still find that crumb bun recipe—I can’t stop salivating!
When making the blitzes batter, she cracked the eggs into a bowl, then added all the milk. Wouldn't it be better to beat the eggs first then add the milk?
How do you make the crumb buns without a stand mixer with a dough hook? I wish shows like this didn't assume that everyone has a stand mixer.
🙋♀️❤️🇨🇦
I saw scratches near the center of the frying pan, which was recommended in this episode ( 17:31). Although non-sticky pan is handy, it's "better safe than sorry" not to use it once it's scratched. A scratched non-sticky pan most likely will release toxic compound harmful to our health. I just wonder how tough the coating of the non-sticky pan recommended here is.
I learn so much watching y’all!! Cooking, fun facts as well as what products are best, Thank y’all for sharing!
I made them, they taste even better than they look.
actually the easiest way to get crumbcake is to get Entemann's from the Acme. ;-P https://www.entenmanns.com/en/product-categories/crumb-cakes You guys also forgot the cardamom in the crumbcake
A secret that has been lost over the years… lot of bakeries used to add leftover vanilla cake scraps to make the crumb topping way back when.
It's such a lovely idea – to have something in the freezer. just in case…. in our parents' day, friends and relatives dropped in, unannounced and there was genuine festive, hospitality and a quick make-shift spread of some sort…nowadays everyone stays home gaping at FB, and/or has a laundry list of dietary don'ts: sugar, gluten, nuts.
Why is my picture so fuzzy?
I could eat half of the pan!!!
Never heard of either of these desserts.