Texasgal_Momma Profile - Allrecipes.com (13855409)

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Texasgal_Momma


Texasgal_Momma
 
Home Town: Pearland, Texas, USA
Living In:
Member Since: Oct. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Mexican, Italian, Southern, Mediterranean, Dessert, Kids, Quick & Easy
Hobbies: Scrapbooking, Gardening, Hiking/Camping, Camping, Fishing, Reading Books, Music
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Recipe Reviews 2 reviews
Grandmother's Buttermilk Cornbread
My family loves this cornbread!! I usually make these as the recipe states - which is great. The best part (other than the soft, delicious taste) is that I've only had to use one pot to make it in and then of course the cooking dish. This could be avoided though if you have a cast iron skillet, I think. Also, many times I have don't have buttermilk on hand so have to make adjustments. These have been the successful adjustments for no buttermilk: put 1 TB lemon juice in a measuring cup then add milk to the 1 cup marker and let stand for about 5-10 minutes. Or recently I did not have enough milk !! I measured the milk I did have (about 1/2 cup) and added 1.5 Tsp of lemon and let that curdle for about 7 minutes and then added enough sour cream to make it a measured 1 cup. Then I found more milk (one of my kids left a small cup in the fridge from that morning and decided to throw that in) and then just added a bit more cornmeal in the pot (a heaping cup vs. just a cup pretty much) to make up for the wet/dry proportion. Also, this recipe goes great with red beans & rice!

1 user found this review helpful
Reviewed On: Jun. 30, 2013
Grandmother's Oatmeal Cookies
I have made these cookies hundreds of times. They are to die for! I never have used the "butter-flavored" shortening because I only have regular shortening so I have always just sprayed a little bit of butter flavor pam on top of the shortening during that step. Recently I tried 2 cups flour and 1/2 cup of wheat flour to see what difference it made. I thought they tasted just as good and could not tell the difference. Also, I usually let the raisins stand in with the vanilla and 2 beaten eggs and then add the 3rd egg during when combining the raisin/egg in the recipe. I have accidentally left the raisins/vanilla/egg mixture in the fridge for a whole day and a half, and the end result was just as fabulous. Sometimes I add a little more cinnamon than what's called for. Sometimes I roll the balls in the cinnamon/sugar when I have the time. Either way, the recipe as is is still 5 stars! Thanks!!

1 user found this review helpful
Reviewed On: Jun. 30, 2013
 
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Cooking Level: Intermediate
About me: Country girl, born and raised. I've been married… MORE
 
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