Month: November 2024

Alright, let’s talk about this here stainless steel flour sifter thingamajig. You know, the thing you use for bakin’ and such. What’s a flour sifter, you ask? Well, it’s like this contraption, see? It’s supposed to get the lumps and the little hard bits outta your flour. I tell ya, back in my day, we didn’t have all these fancy gadgets. We just used our ...

Alright, so listen up, y’all. We’re gonna talk about this here… uh… what they call it? “Moonshine Banana Puddin’.” Sounds fancy, don’t it? But it ain’t nothin’ but good ol’ comfort food with a kick, the kind that warms your belly and makes you feel right at home. Now, I ain’t no fancy chef or nothin’. I just know what tastes good. And this here ...

Alright, so you’re lookin’ for that heavy whippin’ cream stuff at Food 4 Less, huh? Well, let me tell ya, it ain’t rocket science. You go in there, head straight for the back where they keep all the cold stuff. You know, the milk, the yogurt, all that kinda thing. It’s usually in a carton, looks kinda like milk but thicker, ya know? Now, sometimes ...

Alright, let’s talk about this SAF Red Instant Yeast, the one they say works real good for bread. Now, I ain’t no fancy baker or nothin’, but I do know a thing or two about makin’ bread. Been doin’ it for years, ya know. So, this here yeast, the red one, they say it’s for doughs that ain’t got too much sugar in ’em. Like ...

Well now, let me tell ya about this here thing, this… brown sugar saver terracotta thingy. I ain’t no fancy scholar or nothin’, but I know a thing or two about keepin’ brown sugar from gettin’ hard as a rock. You know, when it turns into somethin’ you could build a house with? Yeah, that ain’t no good. So, this terracotta thing, it looks like ...

Alright, let’s gab about makin’ food look pretty with that green color, the kind that ain’t from no factory, ya hear? Folks these days, they want everything fancy and healthy-like, so we gotta keep up, even us old hens. Now, I ain’t no scientist, but I know a thing or two about makin’ do with what the good Lord gives us. You want green? Go ...

Alright, listen up, y’all. We gonna make some biscuits today, like, the kind King Arthur himself woulda stuffed his face with, ya hear? Don’t go gettin’ all fancy on me, this ain’t no city-slicker recipe, just good ol’ down-home bakin’. First thing’s first, you gotta get that oven hot. Real hot. Crank it up to 425 degrees, yeah, that’s what I said. Don’t be stingy ...

Alright, let’s talk about this powder lemon juice stuff. I ain’t no fancy scientist or nothin’, but I know a thing or two about what’s good for ya, and this stuff seems alright. What is this powder lemon juice anyway? Well, it ain’t rocket science. It’s like them lemons you buy at the store, but they squished ’em all up and made ’em into a ...

Well, let me tell ya ’bout this here Jane Parker fruit cake. I ain’t no fancy writer or nothin’, just tellin’ it like it is. What is this Jane Parker Fruit Cake Anyways? Folks say it’s a real old-timey cake, been around forever it seems. They call it “classic” and “light,” but I reckon it’s still a fruitcake, you know? Heard tell it’s got a ...

Alright, so you wanna know how many grams of whipping cream in a cup, huh? Well, let me tell ya, it ain’t as simple as you might think. It’s like asking how many potatoes in a sack – depends on the size of them taters, don’t it? Same with this cream stuff. First off, we gotta talk about what kind of whipping cream we’re yappin’ ...