Well, hello there! Let’s talk about bakin’ stuff, the good kind, you know, the high-quality baking ingredients. Not that cheap stuff from the dollar store, no sir! We’re talkin’ about the real deal, the stuff that makes your cakes and pies taste like heaven. First off, you gotta have good flour. Not just any flour, mind you. I’m talkin’ about the kind that’s smooth and...

Alright, let’s talk about this Jamaican beef patty with coco bread, you know, the kind that makes your belly happy. I ain’t no fancy chef, just a woman who knows good food when she tastes it. First, the beef patty. It ain’t just some burger meat slapped between bread, no sir. You gotta start with the dough, what they call pastry dough. It’s gotta be...

Alright, let’s talk about this here sourdough scraper thingy. You know, the thing you use to mess with that sticky dough. I ain’t no fancy baker, mind you, but I do make my own bread sometimes. And let me tell ya, that dough, it can be a real pain in the butt. First off, what the heck is a sourdough scraper anyway? Well, it’s just...

Alright, let’s talk about this banana cinnamon puddin’ thing. I ain’t no fancy cook, mind you. Just a plain ol’ person who likes good eatin’. And this here puddin’, well, it’s good eatin’. First off, you need some bananas. Don’t go gettin’ them green ones, they ain’t ripe yet. You want them yellow ones, the ones with a few brown spots. Them’s the sweet ones....

Alright, let’s talk about this here flour for makin’ pizza, the kind they call “high gluten.” Now, I ain’t no fancy baker or nothin’, but I’ve been makin’ bread and such for donkey’s years, so I know a thing or two. What is this “high gluten” stuff anyway? Well, from what I gather, it’s just flour with a whole lotta that… that gluten thing in...

Well, let me tell ya ’bout this Arm and Hammer bakin’ powder stuff. I ain’t no fancy scientist or nothin’, but I know a thing or two ’bout cookin’ and cleanin’, and this stuff, well, it’s been around forever. My grandma used it, my mama used it, and now I use it. So, first things first, what’s in it? They call it “ingredients,” sounds all...

Alright, let’s talk about them flour sifters made in USA, you know, the things you use for makin’ them cakes and biscuits. I ain’t no fancy baker, but I know a thing or two ’bout gettin’ the lumps outta flour. Now, you might be thinkin’, “A sifter’s just a sifter, right?” Well, hold your horses! There’s a whole bunch of ’em out there, and pickin’...

Alright, let’s get this straight. You wanna make some oat molasses bread, the Maine way? My way? Okay, then listen up, ‘cause I ain’t gonna say it twice. This ain’t no fancy city-folk bread with all them weird ingredients you can’t even pronounce. This is good, honest bread, the kind that fills your belly and warms you up on a cold day. First off, you...

Alright, let’s talk about bakin’, you know, like makin’ them sweet treats. I ain’t no fancy chef or nothin’, but I know my way around the kitchen, especially when it comes to sugar and stuff. First off, you gotta have the right stuff. Flour, sugar, eggs, butter – that’s the basics. Don’t go buyin’ that fancy-schmancy flour, the regular kind works just fine. And sugar?...

Alright, let’s talk about makin’ a wedding cake, a fruit cake one, mind you. Not them fancy-shmancy things you see in magazines, but a good, solid cake that’ll feed a crowd and taste real nice. First off, you gotta get your stuff together. Don’t go runnin’ around like a headless chicken later. You need flour, lots of it, the kind they use for bread is...