Posts by Granny Smith

I have spent most of my free time this week trying to figure out how to make candy bars out of carob powder and I'm running out of ideas. I can get the flavor, but not the crisp, yet creamy, texture that chocolate has, although I did...

Happy Anniversary, ChefBillyB! You sound like my hubby! Our anniversary is next week. I'm getting a new welder. I hope he's not going to teach me how to use it! But it's all good, cuz he's getting a new washer. 

The dish that impressed me the most was something very simple, yet complex. It was minestrone soup at Lelli's restaurant in Detroit. I think the restaurant has moved since I was there a hundred years ago. I hope they still have that...

Quote: Originally Posted by KYHeirloomer  I believe that the food network is what it is today thanks primarily to Alton Brown.   That would be what? Superficial, non-educational, and insulting to...

The red food color isn't required for the recipe to work. I make it for my daughter every year for her birthday, but leave out the coloring because it makes her throw up (Don't know why it's her favorite cake) Anyway, I replace the...

To make snow cream, you take a big bowl of clean, fresh snow. Stir in some sugar, vanilla, a sprinkle of salt, and enough evaporated milk to make it creamy.  You can add other flavorings, fruit, candy, chocolate chips, or top with...

Bake bread. If it snows enough, I like to make snow cream, too.

So many to choose from - blew up the oven (resulting in the oven blowing me across the kitchen and burning off all the hair on my face and arms), numerous fires, dunked my hand in the fryer (then tried to run cold water over it, but...

I posted it for you in the recipe forum~   http://www.cheftalk.com/forum/thread/64157/grandma-s-biscuit-recipe#post_340782

This recipe is probably about 100 years old, but the self-rising flour is a more modern addition. That's probably only about 60 years old or so.   Grandma's Biscuits 4 cups self-rising flour (good southern brand such as...