Answering Your Questions (Video)

I set up a special email address for my subscribers to email in questions they’d like to ask. I was hoping to get enough questions to make a video and ended up with so many that I may be making a few videos!

Thank you so much for everyone who took the time to email in. I’m excited to get to sit down and chat with you now :).

The video starts out blurry but gets really clear shortly after.

Links I mention in the video:

Aunt Sue’s Famous Pound Cake

Better For Your Diet Southern Recipe Collection

How To Season Cast Iron

3 Ingredient Biscuits

How to Make Buttermilk Biscuits

Hoe Cake


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  1. I thoroughly enjoyed your video. We always learn from others so it’s great to get the questions (which many may have the same question and didn’t even realize it!) so thanks for educating us. Regarding the questions on the sorghum (molasses), since the one who wrote asking about it cannot find it locally where she shops, it can be ordered off! I’ve never ordered it so cannot vouch for any particular brands or authenticity, but do know it’s available there. Hope that might help her out in obtaining it. That holds true for many grocery items that seem to be “regional” and difficult to find. One can nearly always find what they are looking for on Amazon. I too recall my grandparents (who were Texas ranchers) ALWAYS having it on the table for biscuits (yes, and like Goldilocks, mixed with the butter until “just right” – there was an art to it, after all!!!!!! 🙂 That was “dessert” at breakfast time following a big breakfast before heading out to work the fields and the livestock, and just plain good “eatin'” at any other meal! Young people nowadays don’t follow the “traditions” of old. How sad is that? They don’t have a clue as to what they are missing!

  2. I have a problem with literally anything I bake. I moved to Russellville AL 2 years ago from Albertville AL and have the same problem in both places. The crust on cakes, muffins and etc come out sticky. I follow the directions exactly. I am about ready to give up on baking. Can you help? I have so many good recipes from Southern Plate. Keep up the good work. Thanks, Vonnie

  3. I live in central Illinois and we have a restaurant named Maidrite which serves the loose meat hamburger and cheeseburger sandwhiches. They are good sandwhiches but are a little difficult to duplicate

  4. Chrisiy,
    You were talking about sorgums, there are a lot of Churches who make apple butter, or sorgum molasses they usually make them in the fall.
    We’re in West Virginia, our Church makes hundreds of quarts of apple butter a Church right down the road from us makes Sorgums.

    1. Christy, I wish they did that in this part of the world too! What a fantastic idea! And I’ve been ejonying those apple shots too. So good to see them all in a mosaic.

  5. Christy:

    I too have a degree in Family and Consumer Sciences, with a Master’s from the University of Tennessee at Martin. You are a great spokesperson for Family and Consumer Sciences. It breaks my heart that the value of this degree field is not seen by school administrators and the public in general..Keep up the good work. I really enjoy your blog.

  6. Re: the question from the lady in Ottumwa, IA about the Canteen sandwiches. I have eaten at the Canteen many times and she is referring to a loose meat hamburger/ground beef sandwich that was served in a bun. The meat wasn’t fried, it was steamed or cooked with a small anount of liquid. I have heard speculation that they used chicken broth for the liquid. The sandwiches were delicious and the Canteen was always packed with customers. Everyone sat on a stool at the counter. As I recall, the loose meat sandwiches were served wrapped in a waxed paper wrapper and you could add whatever condiments you wanted. They were messy but delicious.

    1. Yum, sounds like the sandwiches served in Greece where the meat is hanging over the fire pit and they just slice juicy portions!

  7. Enjoyed your video! Keep ’em comin’!

    I have used my large slow cooker for smaller meals by simply using a smaller porcelain dish placed inside the crock; sometimes two small ramekins. Not sure what it does to cooking times, because I usually plug it in for 8 hours and forget about it. Don’t think I’d try it for baking, though.

    Now I use any one of three 2 qt. slow cookers I bought at Walmart for $3/ea.

    Have a happy new year!

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