Showing posts with label Scottish food. Show all posts
Showing posts with label Scottish food. Show all posts
Ecclefechan Tarts are a traditional Scottish bake filled with buttery pastry, dried fruits, nuts, and warm spices. Sweet, rich, and wonderfully festive, these classic tarts are perfect for holiday gatherings, teatime treats, or whenever you crave a taste of Scotland.
Dried fruits and nuts figure greatly in most of the traditional teatime bakes and treats in the U.K. I am a huge fan of that! Very humble ingredients put together in the most delicious way!
This is a great treat to start off the month of December and the Festive season with!
When I first encountered these, I thought the name was a bit rude, but I was completely mistaken in thinking so. Ecclefechan is actually the name of a village in Dumries and Galloway (the borders area of Scotland) and this is where these delicious tarts originated.
These are really quite similar to Canadian Butter tarts, but you would be mistaken if you think they are the same thing. Butter tarts don't typically use any sort of spice in them, and they use more butter. They also tend to have corn syrup or maple syrup in them. Butter tarts have a looser, almost runny filling, when done properly. Ecclefechan tarts are quite a bit sturdier.
I adapted this recipe from one I found in a Scottish baking book that I have, entitled Scottish Baking by Sue Lawrence. I picked this book up when I visited Scotland one year when I was still living in the U.K. What a lovely visit that was. I spent my time mainly in the Highlands, chasing my Scottish roots. A place of stunning, wild beauty. I would go again in a heartbeat.
Served cold with a hot drink or warm with a dollop of cream, these tarts are traditionally served for Hogmanay (New Years Eve) celebrations in Scotland, but I can promise you that they are quite delicious served any time and would make a fabulous addition to your holiday baking trays!
Note - On this occasion I got rather lazy and used frozen tart shells for convenience but have provided a recipe to make your own pastry shells if you wish.
INGREDIENTS NEEDED
TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are pretty standard baking cupboard ingredients. Use the best and freshest ingredients for a really delicious finish.
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
I just use salted butter in my house. I have never found anything to be overly salted and if I am worried that it might be I just cut back on any salt required in the recipe. This means that I only need keep one type of butter in the house. Its simply what works for me.
Use fine granulated sugar or caster sugar for the pastry. This is a sweet short crust pastry meant to be used for desserts.
Soft dark brown sugar will give you the best flavor. If I was in the U.K. I would use muscovado sugar, which has a lovely high molasses content. It's simply not available here in Canada.
Make sure you use FRESH lemon juice and lemon zest for the best flavor.
Make sure your dried fruits are also plump and fresh, not hard and dried out.
You can toast your walnuts by popping them onto a baking tray and roasting them in a moderate oven for about 8 minutes, then chopping. Leave to cool before using.
If you cannot get glace cherries, you can leave them out altogether and increase the other fruits by the same amount. You could use Maraschino cherries, but you will need to drain them really well and pat them dry with some paper kitchen toweling.
NOTE - I dusted my tarts with some icing sugar for presentation purposes.
HOW TO MAKE
SCOTTISH ECCLEFECHAN TARTS
These are really very simple to make. You have lightly sweetened short crust pastry tart shells, filled with a lightly spiced fruity filling. Check out my hints and tips for sure success.
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar. (Alternately you can rub the flour and butter together using your fingertips and a snapping motion.)
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed. (You want a soft pliable dough, but not a sticky one.)
- Knead gently a few times, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes. (Do not overhandle the dough as you run the risk of having tough pastry.)
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. (Do not allow to boil.)
- Set aside to cool for about 8 minutes. (This is so that the egg doesn't cook when you add it to the hot mixture.)
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms. (Pricking the bottoms helps to prevent the pastry from bubbling up.)
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
HINTS AND TIPS
FOR THE BEST ECCLEFECHAN TARTS
- Read through the recipe several times before you begin to help familiarize yourself with any ingredients or equipment needed as well as instructions on how to make them.
- Gather all of your ingredients before you begin. This can help to prevent you from leaving anything integral to the recipe out by mistake.
- Do not overhandle the pastry. This can toughen it and you want the pastry to be flaky.
- Use a food processor to rub the butter and flour together. Alternately you CAN do this by hand by rubbing it between your fingertips, but I find the use of a food processer helps to make a superior pastry.
- For a really crisp bottom on the tarts, place a baking sheet in the oven while it is preheating and then place the filled tart tin on top of the heated baking sheet when you go to bake them. Also bake them in the lower third of the oven.
- Make sure that the butter and the brown sugar have completely melted before adding the other ingredients for the filling. Do not allow it to boil.
- It is best to remove the tarts from the oven while they still have a tiny bit of a wobble in the middle. They will continue to cook while they are standing. This helps to ensure moist tarts.
FREQUENTLY ASKED QUESTIONS
CAN I USE FROZEN PASTRY OR TART SHELLS?
For sure. Simply thaw them out if using either one. If using a full sheet of pastry, cut into rounds and proceed as per the recipe. If using individual tart shells, I would thaw them out and par-bake them for about 8 minutes before filling and proceeding as per the recipe.
WHAT IS MIXED SPICE?
Mixed spice is a spice mixture frequently used in baked goods and desserts in the U.K. Also known as Pudding Spice it is a mix of warm baking spices. Typically, it includes cinnamon, nutmeg, cloves, allspice, ground coriander and ginger. I have included a recipe in the notes to make your own mix. You can also use Pumpkin Pie Spice or Apple Pie Spice, but it will not be entirely the same.
CAN I LEAVE OUT THE NUTS?
Feel free to leave out the nuts for a nut-free tart. Simply increase one of the other ingredients to make up the difference.
CAN THIS BE MADE AS A FULL-SIZED TART?
Absolutely. After chilling the dough, roll it out to a circle large enough to line a 9-inch tart tin with a 1-inch overhang. Line with some parchment paper and baking beans and bake at 375*F/190*C/ gas mark 5 for 15 minutes. Remove the baking parchment and beans and bake for a further 5 to 10 minutes, until the pastry is cooked through and golden. While the pastry is still hot, run a rolling pin over the edges of tart shell in the pan to trim off the excess pastry. Double the ingredients for the filling. Make as per the recipe. Fill the baked tart shell, smoothing it out. Bake for 15 minutes at 350*F/180*C/gas mark 4.
CAN THIS BE MADE GLUTEN FREE?
Yes, simply use your favorite gluten-free pastry recipe. Roll out and fill the tart shells and bake as per the recipe.
CAN THESE BE FROZEN?
Yes. Freeze the baked tarts in a single layer until frozen solid and then place into an airtight container with baking parchment between the layers. Date and label. These will keep for up to six months frozen. Leave out at room temperature until thawed to enjoy.
HOW LONG WILL THESE KEEP?
Stored in a cake tin or other tightly covered container these will keep for 5 to 6 days at room temperature. It is suggested that you freeze them if you wish to keep them longer.
WHAT CAN I SERVE WITH ECCLEFECHAN TARTS?
While these are really delicious on their own, served with a hot drink, they are also very delicious served warm with a dollop of Brandy cream, whipped cream, pouring cream or custard sauce. A small scoop of vanilla ice cream, whilst not traditional, is also very nice.
A FEW OTHER
SCOTTISH BAKES FOR YOU TO ENJOY
I thought you might also enjoy these other Scottish baking recipes which will come in handy at this time of year, or anytime really. Always delicious!
SCOTTISH OAT CAKES -These Scottish Oat Cakes are crisp, buttery, and wonderfully moreish—perfect with cheese, jam, or simply a cup of tea. Toasted oats give them a nutty depth, while a sprinkle of sea salt makes them irresistible. A traditional treat made easy at home!
SCOTTISH DUNDEE CAKES -These Mini Scottish Dundee Cakes are light, citrus‑kissed fruitcakes topped with blanched almonds. Packed with currants, raisins, and candied peel, they’re a delightful small‑batch twist on the classic—perfect for teatime or festive gatherings. These are the size of a cup cake, but the batter can also be baked as a full-sized cake. Delicious either way!
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Yield: Makes 12 to 14 tarts
Ecclefechan Tarts
Prep time: 35 MinCook time: 20 MinTotal time: 55 Min
These are a traditional Scottish treat for the holidays, usually for Hogmanay, but delicious anytime. Almost like a cousin to the Canadian Butter Tart, they are loaded with lots of dried fruits, butter, lemon and glace cherries!
Ingredients
For the pastry:
- 2 cups (275g) plain all-purpose flour,
- 1/2 cup + 1 TBS (125g) cold butter
- 3 TBS sugar
- 1 large egg
- 1 to 2 TBS cold water
For the filling:
- 1/3 cup + 1 TBS (90g) butter
- 1/2 cup (100g) soft dark brown sugar
- 1 TBS finely grated fresh lemon zest
- 1 TBS fresh lemon juice
- 1 large egg, beaten
- 1/4 tsp mixed spice (see notes)
- 1/2 cup (80g) raisins
- 1/4 cup (40g) sultanas
- 1/4 cup (25g) chopped toasted walnuts
- 1/3 cup (50g) chopped glace cherries
Instructions
- To make the pastry add the flour to the bowl of a food processor. Drop in the butter and process until the mixture resembles fine bread crumbs. Pour into a bowl and whisk in the sugar.
- Make a well in the center of the dry ingredients and drop in the egg and 1 TBS of water. Mix with a fork until the mixture begins to come together. If it is still too dry, add the remaining water as needed.
- Knead gently a few time, shape into a ball, flatten and then wrap in plastic wrap. Chill in the refrigerator for 30 minutes.
- While the pastry is chilling make the filling. Measure the butter and the brown sugar into a medium saucepan. Place over medium low heat to melt the butter and the sugar, whisking occasionally. Do not allow to boil.
- Set aside to cool for about 8 minutes.
- Add the remaining filling ingredients, mixing everything well together until combined.
- Preheat the oven to 350*F/180*C/gas mark 4.
- Roll the pastry out on a lightly floured surface, 1/4 inch thick. Using a fluted edged cutter, stamp out 3 inch rounds. Fit them into a tart tin. Prick the bottoms.
- Divide the filling equally amongst the tart shells.
- Bake for 20 minutes until the filling is set and the pastry is golden brown around the edges.
- Leave to cool in the tin for 10 minutes before removing to a wire rack to finish cooling.
Notes
Make Your Own Mixed Spice:
You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.
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When I saw this Scottish Bannock recipe the other day, I immediately bookmarked it as a "to make" recipe. I love Scottish Bannock. The recipe was adapted from a page called Elizabeth Dhokia, and she got it from one of her friends.
It looked lovely. I love Scottish Bannock and this was different from my usual recipe which is made using oats. That one is an old family recipe that goes way back.
I was keen to try something new! It also looked incredibly delicious on her page. We eat first with our eyes do we not?
It went together very easily. The dough was quite similar to a scone dough in the making with the rubbing of the butter into the flour. I love the ease with which it went together as there was no need for rolling or cutting out. Simply shape into a flattish dome and then score.
Mine did not look quite as pretty as hers, I suspect I did not cut down far enough into the round. I also may have patted mine a bit flatter. Next time I might leave it thicker and cut deeper to see how it goes, but it was perfectly lovely as is!
I did feel her baking temperature was off by a bit and should have been hotter, so I have amended that in my recipe. In any case this was lovely.
WHAT YOU NEED TO MAKE SCOTTISH BANNOCK
A few baking cupboard essentials. There is nothing extraordinary here.
- 2 1/4 cups + 1/2 TBS (250g) Self-Rising Flour
- 1/3 cup + 1 TBS (90g) cold butter, cubed
- 1 tsp salt
- 1½ TBS caster sugar (fine granulated sugar)
- 3/4 cup + 1 1/2 TBS (200ml) milk
- 1 egg yolk, beaten with 1 tsp water
If you cannot find, or do not have self-rising flour you can easily make your own by adding 1 1/2 tsp of baking powder and 1/4 tsp of salt for every cup needed. For this recipe you would need to add 3 1/2 tsp of baking powder and about 1/2 tsp of salt.
I used salted butter. It was just fine. I cut back on the salt required to 3/4 tsp.
The granulated sugar in North American is quite alright to use in this recipe as it is a lot finer than the granulated sugar in the U.K. In the U.K. do use castor sugar.
I used whole milk.
If you don't have an egg, you could brush with a bit of cream or milk. It won't get quite as golden brown but it will still be lovely.
You can also vary this by adding dried currants or raisins, or make it savory by adding dried herb, or even cheese, or both.
HOW TO MAKE SCOTTISH BANNOCK
This is really quite simple and very quick to make! I did increase the oven temperature by 25* as I found at 350*F, the temperature was too low.
Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
Measure the flour into a bowl and drop in the butter. Rub the butter into the flour, lifting it up and allowing it to fall back into the bowl, using a snapping motion with your fingertips. (This helps aerate the flour) Do this until the mixture resembles fine dry breadcrumbs.
Stir in the sugar and the salt.
Make a well in the center and then start pouring in the milk, stirring it in as you go along, until the mixture has all been amalgamated. You will have a sticky dough.
Tip out onto a lightly floured surface and with floured hands, shape into a slightly domed round. (About an inch thick)
Using a sharp knife, cut down into the dome to make 8 wedges. Do not cut all the way through, only about halfway through.
Transfer to the baking sheet and brush the top with the beaten egg. Bake for 20 to 30 minutes, depending on your oven.
Leave to stand for at least 10 minutes before cutting into wedges to serve.
This was really delicious, with a beautiful texture, even a day later. On the day I enjoyed a wedge of this, fresh from the oven and warm with butter for spreading, some Christmas marmalade and some lovely British Double cream I had from the store.
A cup of lemon tea on the side and I was a very happy camper. So delicious! This was like a sturdy scone.
Here are a few other delicious Scottish recipes to enjoy. Both are favorites in my kitchen!
SCOTTISH STEAK PIE FOR TWO - Made with melt-in-your-mouth beef stew topped with a flaky puff pastry lid. Although traditionally made for New Years, this delicious meat pie can be made at any time of the year. Tender meat, Tasty gravy, puff pastry lid, what more could you want!
SCOTTISH TATTIE SOUP - A beautifully delicious testimony to the talents of the Scots to make incredibly tasty food from next to nothing. Hearty, thick and very tasty. Perfect for a cold winter's day, maybe even with some Bannock to enjoy on the side!!
Yield: 8 servings
Bannock (Scottish)
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Quite simply delicious and very easy to make.
Ingredients
- 2 1/4 cups + 1/2 TBS (250g) Self-Rising Flour
- 1/3 cup + 1 TBS (90g) cold butter, cubed
- 1tsp salt
- 1½ TBS caster sugar (fine granulated sugar)
- 3/4 cup + 1 1/2 TBS (200ml) milk
- 1 egg yolk, beaten with 1 tsp water
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Measure the flour into a bowl and drop in the butter. Rub the butter into the flour, lifting it up and allowing it to fall back into the bowl, using a snapping motion with your fingertips. (This helps aerate the flour) Do this until the mixture resembles fine dry bread crumbs.
- Stir in the sugar and the salt.
- Make a well in the center and then start pouring in the milk, stirring it in as you go along, until the mixture has all been amalgamated. You will have a sticky dough.
- Tip out onto a lightly floured surface and with floured hands, shape into a slightly domed round. (About an inch thick)
- Using a sharp knife, cut down into the dome to make 8 wedges. Do not cut all the way through, only about half way through.
- Transfer to the baking sheet and brush the top with the beaten egg.
- Bake for 20 to 30 minutes, depending on your oven.
- Leave to stand for at least 10 minutes before cutting into wedges to serve.
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Rumbledethumps. How is that for a tongue twister of a name. Rumbledethumps is a traditional Scottish side dish that historically was made from the leftovers of a dinner. Potatoes, swede, cabbage, onions or leeks, cheese.
The Irish have their Colcannon. The English have their Bubble and Squeak. The Scottish have their rumbledethumps. This is a traditional Scottish dish, said to come from the Scottish Border regions. It is economical and it is delicious.
I have seen it made without turnips (rutabaga/swede) and I have seen it made with bits of ham added. I have also seen it made with leeks included. The most traditional way however is just with potatoes, cabbage, butter and cheese. I have added onion because I like onions and had some to use up.
Traditionally it would have utilized leftovers, but today I am making it with ingredients that have been cooked from scratch. The potatoes are boiled in lightly salted water and mashed.
The cabbage and onion are sauteed in butter until softened without browning and then stirred into the potatoes before the whole thing is turned into a baking dish, slathered with some grated cheese and then baked until light golden brown.
The name is said to come from the noise that the wooden spoon makes as it hits the side of the saucepan when you are mixing the potatoes and cabbage together.
I can tell you it is delicious. Soft, comforting, buttery and cheesy. With or without swede. This is pure and simple Scottish comfort food.
WHAT YOU NEED TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS
Very simple ordinary everyday ingredients. Humble fixings put together in the most delicious way.
- 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
- 1/4-pound (125g) cabbage, cored and thinly sliced
- 1 small onion, peeled and sliced
- 4 TBS butter, divided
- 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
- salt and white pepper to taste
By floury potatoes I mean a potato that is good for mashing. It should cook up light and fluffy and a bit dry. It should fall apart when cooked and not be in the least bit waxy. You want an old potato, a russet, a King Edward, a Maris Piper or a good all-rounder.
You can use any kind of cabbage you wish to use for this. All work well. Savoy, sweetheart, winter king, white. I used white cabbage. You could use red as well, but it will turn a god-awful shade of purple/red and will not be very visually appealing. Just saying.
I used a regular brown skinned cooking onion. Peeled, cut in half and then the halves cut into half-moons.
I used the last of my Balderson's aged cheddar that I had gotten in for Christmas. Any well flavored sharp cheddar will do and will work best.
HOW TO MAKE TRADITIONAL SCOTTISH RUMBLEDETHUMPS
It's very easy. You basically make mashed potatoes without the milk and fold it together with cabbage and onion, pile it into a dish, slather the top with some good cheese and bake. Simple.
Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)
Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.
Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.
Peel the onion, cut in half and finely slice into half-moons. Core and trim the outer leaves from the cabbage. Slice it roughly.
Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.
Mix the cooked softened cabbage and onion thoroughly into the potatoes.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.
Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.
Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots. Serve as a tasty side dish to your favorite meal.
This was very simple to make and exceptionally delicious. Simple ingredients done so well together. I have seen it with turnips/swede/rutabaga added and am keen to try it that way now. This was incredibly tasty. I could have eaten a whole plate of this and nothing else!
It is most commonly served as a side dish along with something else. Baked beans, sausage, ham, etc. It is also a great main dish for vegetarians. This is a lovely comfort food, pure and simple!
I loved travelling in Scotland when I was over in the U.K. I loved the people and I loved the food. Here are a few other Scottish dishes that you might also enjoy!
SCOTTISH DUNDEE CAKE - This is a traditional Scottish fruited Cake. You can either do it as one large cake or smaller cupcake sized cakes as I have done. It is a fruit cake, but not as heavy and rich as a traditional Christmas type of fruit cake. This is more of an "Enjoy with a hot cuppa" kind of a fruit cake! Light in color and with a nice "citrus" flavor, it is one of my favorite fruit cakes. I does include plenty of dried currants and raisins and candied citrus peels of course! This recipe also includes the finely grated zest of on orange. YUM!
SCOTTISH OAT CAKES - I am not sure how authentic these are as I got the recipe from an episode of Martha Bakes, but I can promise you they are terrifically tasty! Crisp, buttery, loaded with plenty of oats, inside and out. Beautiful with a bit of cheese or a hot cup of tea. The oats for these are toasted before grinding into flour in a food processor to make the cakes, giving them a really nutty flavor. Moreishly oaty, crisp and delicious!
Yield: 2 - 3 servings
Traditional Rumbledethumps (small batch)
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
A fabulous Scottish side dish using simple ingredients, creamy mashed potato, sauteed cabbage and sometimes onions. These get stirred through together, piled into a baking dish and topped with cheese before baking to tasty perfection in a moderate oven!
Ingredients
- 1 pound (1/2 kg) floury potatoes (potatoes good for mashing)
- 1/4 pound (125g) cabbage, cored and thinly sliced
- 1 small onion, peeled and sliced
- 4 TBS butter, divided
- 2 ounces (56g) mature cheddar cheese grated (about 1/2 cup)
- salt and white pepper to taste
Instructions
- Peel your potatoes and cut them into equal sized pieces. (I make mine in 1 1/2-inch chunks.)
- Place the potatoes into a saucepan and cover with lightly salted water. Bring to the boil. Cook for 15 to 20 minutes until soft.
- Drain well and mash with 2 TBS of the butter. Season to taste with salt and white pepper. Keep warm.
- Peel the onion, cut in half and finely slice into half moons. Core and trim the outer leaves from the cabbage. Slice it roughly.
- Melt 2 TBS of butter in a large skillet over medium low heat. Add the onion and cabbage. Cook, stirring occasionally, until it has softened and wilted down.
- Mix the cooked softened cabbage and onion thoroughly into the potatoes.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a shallow baking dish large enough to hold your cabbage and potatoes.
- Pile the potato mixture into the buttered dish. (I like to keep the top roughed up a bit.) Sprinkle the cheese evenly over top.
- Bake in the preheated oven for 15to 20 minutes until the cheese has melted and turned golden brown in spots.
- Serve as a tasty side dish to your favorite meal.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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