Mama Sue’s Southern Kitchen https://youtu.be/vo81ibtdaQc
Grandma’s Kitchen Hints
FRESH EGG QUESTIONS & ANSWERS 💕 with Amy’s Louisiana Kitchen
Amy's Louisiana Kitchen From Union Parish https://youtu.be/cB27CJIHgLo Amy lives in Union Parish and can be found at Amy’s Louisiana Kitchen on YouTube.
Mattie Stone’s Bible Cake
Submitted by Cody McCullin In a bowl, add: 1/4 pound butter - Judges 5:25 1/4 pound cane syrup - Jeremiah 6:20 Add 2 eggs, lightly beaten - Luke 11:12 1/2 lb flour - Leviticus 2:13 1 pinch of yeast - Galatians 5:9 Then add a pinch of salt - Leviticus 2:13 1 pinch of cinnamon … Continue reading Mattie Stone’s Bible Cake
How to Roast Garlic
Cut top from head of garlic; discard. Wrap garlic completely in foil. Bake at 400° for 30 to 40 minutes or until very soft. Separate cloves; peel.
Contents of Cans
8 oz 1 cup Picnic 1 1/4 cups No. 300 1 3/4 cups No. 1 tall 2 cups No. 303 2 cups No. 2 2 1/2 cups No. 2 1/2 3 1/2 cups No. 3 4 cups No. 10 12 – 13 cups
Simplified Measures
dash - less than 1/8 tsp 3 tsp - 1 Tbsp 16 tsp - 1 cup 1 cup - 1/2 pint 2 cups - 1 pint 2 pints - 1 quart ( 4 cups) 2 Tbsp - 1 oz 1/4 lb stick oleo - 1/2 cup or 8 Tbsp 2 medium eggs - 1/3 cup … Continue reading Simplified Measures
Herbs and Spices
The difference between spices and herbs is that SPICES are the roots, bark, stems, berries, seeds or buds of aromatic plants generally found in the tropics; whereas, HERBS are the leaves or plants grown mostly in the temperate zone. A combination of herbs and spices makes a bouquet garnish. Usually 3 or more are used … Continue reading Herbs and Spices
Substitutions
For Use 1 cup SIFTED all-purpose flour 1 cup plus 2 Tbsp Sifted cake flour 1 cup SIFTED cake flour 1 cup less 2 Tbsp SIFTED all-purpose flour 1 Tbsp cornstarch (for thickening) 2 Tbsp flour, approx 1 tsp baking powder ¼ tsp soda plus ½ tap of cream of tartar 1 whole … Continue reading Substitutions
Common Food Equivalents
Food Weight Approximant Measure Apples 1 lb 3 med (3 c. sliced) Bananas 1 lb 3 med (2 ½ c.sliced) Berries 1 lb 3 ½ cups Butter and other Fats 1 lb 2 cups Cheese, American or Cheddar 1 lb 4 cups grated Cheese, Cottage 1 lb 2 cups Cheese, White 3 … Continue reading Common Food Equivalents
Equivalent Weights and Measures
Nuts and Fruits Most Commonly Used Nuts in Shell Shelled Nuts ALMONDS 1 lb 1 to 1 ¾ cups nut meats 1 lb – 3 ½ cups PECANS 1 lb 2 1/4 cups nut meats 1 lb – 4 cups PEANUTS 1 lb 2 1/4 cups nut meats 1 lb – … Continue reading Equivalent Weights and Measures
