My mom always used 6 regular-sized tea bags. Sometimes 8 if we had to get store-brand. but always the regular size because I grew up before the larger family-sized teabags were available.
But I’m seeing people using 16-20 (!!) regular sized tea bags for a gallon of tea and it has me wondering how many others are actually using!
Pic for attention - I pulled it off the internet.
Pea Picking Cake was a summer staple at my grandmother’s house and I was feeling nostalgic, so I decided to bake one. I used what I assumed was my grandmothers recipe (from the old
Birmingham Bellsouth “Calling All Cooks” cookbook) but it doesn’t taste or look anything like what I remember! I remember the frosting being very white and the cake having a fruity flavor from the mandarin oranges and pineapple. This tastes overwhelmingly like boxed cake mix and nothing else. Anybody else have a different recipe they can share? I’d really like to have my grandmother’s cake again.
I heard y’all might appreciate this post of my quick review of a great book - full of amazing history - by ATK, When Southern Women Cook.
Fried boneless chicken thighs: 9/10. Going into permanent bi-weekly rotation. ATK’s testing shows here, crispiest chicken I’ve made at home. So good.
Drop biscuits: 7/10. Solid - no notes.
Chicken and pastry: 6/10. Leans hard on your stock. Use something homemade and I think this jumps a point. I used boxed stuff.
Kept it simple this year. Hot Dogs with slaw and pimento cheese. Paired with extra slaw on the side, bbq beans, and deviled eggs.
Gator sausage and shrimp gumbo in a big ol pot. Leftovers for days.
Some Hot Chicken with ranch and pickles!
Did all my grilling today, gone kick back tomorrow
On the sandwich it’s self, is tartar sauce on a toasted brioche roll, topped with a salted tomato, lettuce and the crab cake
From the book North Carolina Bed & Breakfast Cookbook by Melissa Craven. I adjusted the original recipe to better fit my diet, and it's still sooo delicious. I also added the whipped cream for the white stripes and the raspberries and strawberries for the red stripes for this upcoming Independence Day.
Turkey sliders, ham and cheese sliders, barbecue style meatballs, homemade coleslaw and deviled eggs!
There is not a big enough recipe difference to separate the names of these two dishes. I’ve searched the internet far and wide to get a good enough answer towards the difference between the two dishes. My best guess as to why there is a difference in name is either Cultural or changes in how Gumbo recipes have evolved to make it more palatable in a restaurant setting. I also believe that flour was never meant to be put in a Gumbo recipe. But it’s a great way to combine the oil with the stock.
Peach season is here in my neck of the woods! 🍑This cobbler is so easy to make and it’s delicious. Let me know if you have any questions on the recipe. More tips in the comments.
INGREDIENTS
3/4 cup (1 1/2 sticks) butter
1 ¼ cups granulated sugar, plus 2 Tablespoons, divided
1 cup self-rising flour
1 cup whole milk
1 (29-ounce) can sliced peaches in heavy syrup, undrained
½ cup water
¼ teaspoon cinnamon
Extra granulated sugar and cinnamon, for topping
Vanilla ice cream (optional)
INSTRUCTIONS
Preheat the oven to 350 degrees.
Melt butter in 13 x 9-inch baking dish or a 10 inch round iron skillet.
Combine 1 cup of self-rising flour, 1 ¼ cup sugar; slowly whisk in 1 cup of whole milk, stirring just until dry ingredients are moistened. Pour batter over melted butter. (DO NOT STIR).
Mix ½ cup water and the remaining 2 Tablespoons granulated sugar with the canned peaches and syrup/ juice from the canned peaches. Place peaches and juice over the batter. Sprinkle ¼ cinnamon over top of peaches, if desired. (DO NOT STIR). The batter will rise to the top.
Bake in preheated oven for about 35 to 40 minutes or until the crust is lightly browned and cobbler is hot and bubbly.
Remove from oven and sprinkle with a mixture of cinnamon and sugar. Serve with vanilla Ice or freshly whipped cream, if desired.
Just some cornmeal, flour, salt, pepper and a bit of hot Crisco 😋