Alright, let’s gab a bit about this “buttermilk biscuits strain”, whatever that fancy name means. I ain’t no scientist, ya hear? But I can tell ya what I know, or what I heard from them youngsters always talkin’ about this and that. So, this buttermilk biscuits strain, it’s some kind of, uh, plant, I reckon. They call it a “cannabis-strain,” like it’s some special breed...

Alright, listen up, y’all. We’re gonna talk about them pesky bugs in your flour and how to get rid of ’em by freezin’ it. You know, the kind that makes your bread taste…off. Yeah, them. So, how long you gotta freeze that flour to kill them critters? Well, it ain’t no rocket science, I tell ya. From what I hear, and what my old neighbor...

Alright, listen up, y’all. Today, we’re gonna yak about this matcha green tea cake thing. I heard it’s all the rage with them fancy city folks, so I figured, why not? Can’t be harder than milkin’ a cow, right? So, first things first, we gotta get our hands on some matcha. Now, I ain’t never seen this stuff before, but they tell me it’s some...

Alright, let’s talk about them… what do you call them? Piping bags? Yeah, those squishy things you use to put frosting on cakes. You know, the ones that look like… well, never mind what they look like. I ain’t no spring chicken, but even I can figure out how to use these things, though it took me a while, mind you. First off, I used...

Alright, so you wanna know about this baking powder stuff, huh? 1 1/2 teaspoons in grams, you say? Well, let me tell ya, I ain’t no fancy baker or scientist, but I’ve been cookin’ and bakin’ for donkey’s years. Learned it all from my mama, and her mama before her. We didn’t have no fancy measuring cups or scales back then, just a pinch of...

Alright, let’s talk about this sweet potato banana bread, you know, the kind them fancy folks are makin’ these days. I ain’t no city gal, but I know good eatin’ when I see it, and this here bread, well, it’s somethin’ special. First off, you gotta get yourself some sweet potatoes. Not them skinny little things, get the big, fat ones. The ones that look...

Alright, let’s talk about this dessert flour thing. I ain’t no fancy baker, ya know? I just make stuff that tastes good. But I hear people talkin’ about different flours and I figured, why not learn a little somethin’. So, here’s what I’ve gathered, all jumbled up like my yarn basket, but hopefully, it makes sense. First off, there’s this pastry flour. Sounds fancy, huh?...

Alright, let’s talk about this Saf Red Yeast stuff, ya know? My grandbaby, she’s always bakin’ somethin’, always usin’ this yeast. So, I figured, why not tell y’all about it, the way I see it. First off, what is this yeast thing anyway? Well, it’s like this magic powder, makes the bread all puffy and nice. They call it “fermentation,” but that’s just fancy talk...

Alright, let’s get this straight, I ain’t no fancy baker or nothin’. But I do know how to make some good einkorn biscuits with cream, the kind that melts in your mouth and fills your belly. You city folks with your fancy recipes and gadgets, you can keep ’em. I’m gonna tell you how to make biscuits the old-fashioned way, the way my mama taught...

Well, let me tell ya, about this here… uh… Chinese cake fruit thingy. I ain’t no fancy baker, mind you. I just make stuff that fills the belly and tastes good, ya know? Like them… whatchamacallits… fruitcakes. Yeah, that’s it. But these ain’t your grandma’s fruitcakes, I tell ya. Not the ones with all that sugary stuff that makes your teeth hurt. These Chinese ones,...