There were really only three kinds of cake that I ever remember my momma being fond of–her own Coconut-Pineapple White Cake with Seven Minute Icing, the gooey coconut, pecan goodness of her sister Mattie’s German Chocolate Cake, and our neighbor Mrs. Burnett’s Red Velvet Cake with Ermine Frosting. As for me, I dearly loved my […]
It does need to be refrigerated though, just like French and American ButterCreme, as it does not stand up well to temps above 70 degrees. Whatcha Need: 1 cup whole milk 3 tablespoons all-purpose flour Pinch of Kosher salt 1 cup unsalted butter 1 cup granulated sugar 1 teaspoon vanilla Whatcha Do: Whisk flour into […]
This is the recipe as it appeared on the 1962 Adams Best promotional materials. Recipe makes one, three-layer, nine-inch cake. Whatcha Need: 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon "Adams Best" Vanilla 1 teaspoon Adams Butter Flavor Two 1/2 ounce bottles Adams Red Color 3 tablespoons (level) cocoa 2 1/2 cups […]
Dairy Queen got its start in 1938 in an ice cream store in Kankakee, Illinois owned by Sherb Noble.
One morning on a recent road trip, I stopped at the local diner in a small Mississippi town. While sitting at the counter having breakfast, I overheard several guys discussing the proper way to season their grits. One gentleman remarked that he and his fellow Arkansans favored sugar while a couple of the local boys […]
The major difference in a chess pie from other custard pies is most chess pie recipes call for a small amount of cornmeal or flour.
