Some of my fondest childhood memories revolve around the daily meals my momma prepared for our family. Momma (or "Sugar" as everyone called her) was an Oklahoma farm girl and a terrific homemaker and fantastic cook who always seemed to enjoy maintaining a fastidiously clean house and caring for my father, younger sister, and me. […]
These homemade fried pies were a special treat my momma made for me as a child.
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 […]
This Frosting needs to be refrigerated though, just like French and American ButterCremes.
This is the recipe as it appeared on the 1962 Adams Best promotional materials.
As a professional chef of almost 40 years, my personal collection of cookbooks and culinary references currently number more than three hundred, many of which are classics. One of those is the 1918 collector’s edition of the Boston Cooking-School Cook Book by Fannie Merritt Farmer given to me by my mother early in my cooking […]
Although written is a style many of today’s cooks are not use to, this recipe, if followed, with produce a good product.
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 […]
A wonderful Cream of Wheat dessert or afternoon snack.
Serve this unusual but delicious apple crumble warm from the oven topped with frozen vanilla yogurt or ice cream.
This wonderful breakfast egg casserole incorporates Cream of Wheat to provide texture and flavor.
The first baked goods I ever mastered was cornbread, that iconic quick bread so loved by just about everyone in American, especially in the South. Cornbread was a dinner staple in my home growing up, and I suppose that’s why my mother was so adamant about me learning to make it. It may have also […]
This recipe is typical of Northern style cornbread.
This is my momma’s (aka Sugar) cornbread recipe as taught to me at the age of ten years.
As a young boy growing up in a very modest home in North Texas suburbia, much of what is taken for granted in today’s society was for me an extravagance. That especially included bottled soda, which was a treat reserved for special occasions such as watching a baseball game at LaGrave Field with my father, […]
There is nothing like making your own home brewed root beer.
This Root Beer Float Pie recipe is a great no-bake dessert.
This delicious and simple recipe uses only three ingredients.
I’m not really sure when I developed my fondness for biscuits and gravy, as it was certainly not a regular part of my momma’s breakfast repertoire. Now don’t get me wrong. My momma was an outstanding country cook, but homemade breads (other than cornbread) was just not something she normally did. On the other hand, […]
Made from scratch and ready in under 30 minutes, this creamy country-style sausage gravy is perfect served over warm biscuits.
Quick and easy buttermilk biscuits that are great slathered with butter and jam or split and smothered with country gravy.
This is an old recipe said to have come from the cook of a well known nineteenth century Appalachian logging camp.
This recipe for scratch-made buttermilk biscuits comes from my maternal grandmother.
Before explorers set foot on American soil, the Cherokee and Creek Indians were making raisins, dumplings, drinks, and poultices from wild grapes they called muscadines.
Discover the mouthwatering flavors of the South with our Muscadine Jelly recipe.
The Dump Cake gets its name from dumping ingredients in a pan and baking them.
The recipe for this heirloom pie is well worth taking off the bottom of the stack and dusting off.
There is one fact about that popular, spicy concoction we call chili (or chili con carne) that should be cleared up right from the very start–it did not come from Mexico. If there is any doubt of what the citizenry of our southernmost neighbors think of this dish, one needs only to consult the Diccionario […]
Tolbert’s Original Red Chili Recipe is by Frank X. Tolbert, from his book, *A Bowl of Red,* published by Texas A&M University Press, 1953.
This recipe should not be confused as an attempt to replicate Wolf Brand Chili.
This chili recipe was so requested that Mrs. Johnson had it printed on cards suitable for mailing.
Included are the five “ways” for ordering this chili, which is usually served over spaghetti.
This is said to be the original recipe for the chili served at the highly popular Bob Pool’s Chili Joint in Dallas, Texas.
This recipe adaptation comes from the research library of the Institute of Texan Cultures.
When Ruth Wakefield ran out of Baker’s chocolate to make her chocolate cookies and decided to use pieces of a chocolate bar to finish the task, she never thought it would result in the creation of America’s favorite cookie. But it did, and the rest, so they say, is history. Ruth Graves Wakefield graduated in […]
Super soft, chewy, and easy to make drop butter cookies perfect for the holiday season or or anytime year round with different sprinkles or frosting colors!
Here’s a new cookie that everybody loves because it is so delicious, so different and so easy to make.
Americans prefer chocolate chip cookies 3:1 over any other cookie according to Impulse Research
Although the cookie was introduced in America by Dutch settlers in the early seventeenth century, it wasn’t until the early 1900s, with the development of peanut butter, that the first recipe for peanut butter cookies first appeared. When the cotton crop was heavily damaged by the boll weevil, the now famous African-American botanist and agricultural […]
Recipe was created by Carolyn Gurtz, 2008 Pillsbury Bake-Off grand prize winner
This recipe was taken from the 1933 edition of *Balanced Recipes* by Ellis Ames (Pillsbury Flour Mills Company, Minneapolis, Minnesota)
Big, thick, bakery-style peanut butter cookies are loaded with peanut butter, roasted peanuts and peanut butter chips for an extra peanut buttery cookies.
This moist cornbread with a crisp, golden crust is great with pintos or any other bean dish, chili con carne or for making your favorite stuffing.
This popular Mexican hot beverage makes a soothing after dinner beverage.
Maverick Grits melds two South Carolina favorites, Shrimp and Grits and Lowcountry boil, combining shrimp, sausage, and other “Southern” ingredients.
In the South, no shrimp basket, barbecue sandwich, or fried catfish plate is complete unless accompanied with hush puppies.
This delicious, two-cheese casserole is a must for Southern Sunday brunches or serve at dinner with shrimp or ham.
Corn Pones are also referred to as “hoecakes” or “Johnnycakes.” The Native Americans made them with just corn meal and water and ate it as their daily bread.
No other food exemplifies America and its plentiful bounty like corn. This is the second in a series of articles that explores the history and culinary uses of this versatile grain. Thousands of years before Europeans first landed on the shores of the New World, corn had become a staple food of Native Americans. Among […]
Corn–born in the Americas, domesticated in the Americas, first cultivated in the Americas, and most of its uses developed in America. No other food exemplifies this country like corn. In its honor, this is the first in a series of short articles exploring the history and culinary aspects of this versatile native grain. The origin […]
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 […]
Although it was the Swanson Company of Omaha who coined the name “TV dinner,” they were not the inventor of the frozen meal.
