Comments for Skillet Diaries™

Comment on Sample An Historic Cookbook by skilletdiaries

skilletdiaries — Sun, 08 Apr 2012 17:58:46 +0000

Aren’t recipes great memories? I look forward to sharing your recipes, too.
Donna

Comment on Sample An Historic Cookbook by mommyskitchen

mommyskitchen — Fri, 06 Apr 2012 19:00:16 +0000

That is such a beautiful cookbook. I saw so many recipes that remind me of my mother. Thank you for sharing.

Comment on Southern Pound Cake with Chocolate Icing by Angelle

Angelle — Fri, 16 Mar 2012 18:06:27 +0000

I love pound cake either plain, dusted with white sugar, or with chocolate icing, and your photo looks great!

Tips from my grandmother who was the best a baking used to say that for the best texture bake your pound cake in a slow oven, like 275 -325 (depending on your oven), and when cooled wrap in an cotten tee towel and place in the frig the day before you are going to serve it.

Be sure all of your wet ingredients are at room temp, and in fact she would put her eggs, butter & milk out the night before she baked her cake.

Try it! You will have a delicious cake.

Thanks for the recipe, and I love your site!

Comment on Sweet Potato Pound Cake by eveearles

eveearles — Mon, 19 Dec 2011 23:38:08 +0000

I happen to love fruitcake. It was my Aunt Vesta who made fruitcake every year for Christmas. I grew up eating fruitcake and didn’t think it odd at all. That’s what we did in my family, ate fruitcake. Do I have Aunt Vesta’s recipe? Of course not. Besides I can’t get anybody to eat it. A friend who is now deceased used to send me a fruitcake from a company in Texas. It wasn’t bad at all. I used to pour rum on it and leave it in the can for a month or two. In the dead of winter when I was rummaging around in my pantry for something sweet I would come across the can of fruitcake. I didn’t had to worry about sharing because no one in my household would touch it. When ever I see a fruitcake I think about Aunt Vesta.

Comment on Quail Gumbo “Death by Gumbo” by John Folse by eveearles

eveearles — Mon, 19 Dec 2011 23:28:01 +0000

Well I don’t know about this recipe. I guess “seeing is believing.” My gumbo is the old fashioned kind that takes forever to make. I’m skeptical of any gumbo that is made quickly and by that I mean an hour. A lady once told me she had made gumbo on a Saturday. I asked if she ate it that very same day. She assured me she did indeed eat it that day and proceeded to tell me how she made her gumbo. When she had finished relating to my how she made her gumbo I announced, “You didn’t make gumbo, you made gumbo soup.” I know I hurt her feelings. But I take gumbo very seriously. I actually won a gumbo cook off. It is the 21st centry and I do try to adopt new cooking techniques but I think I’ll keep the method I learned in the 20th century.

Comment on For Mothers Everywhere… by cocoskillet77

cocoskillet77 — Thu, 15 Dec 2011 20:26:03 +0000

I LOVE THIS, IT’S SO POETIC!

Comment on Barbecue (BBQ) Brisket from “Slow Cooker Soul” by Stanley Wang

Stanley Wang — Tue, 25 Oct 2011 23:26:10 +0000

Great recipe, i’m going to do it with my woman tonight. Hope i get it right! Cheers

Comment on Soulful and Southern Macaroni & Cheese by Paula

Paula — Tue, 13 Sep 2011 02:14:40 +0000

I can’t wait to give this a try! It’s a much simpler recipe than the one I’ve been using, and I like the mixture of different types of cheese. Just in time for cooler weather, too!

Comment on Famous Chicago-style Popcorn (recipe) by marquise Antonio

marquise Antonio — Sat, 02 Jul 2011 04:48:54 +0000

hello i am starting my own popcorn business. i have tried and tried to get garretts to franchise but they dont . i am buying a commercial carmel corn machine as well as all the other things that come alone with selling high volume. i see the secret to get the popcorn to taste as close to Garretts as possible. so i want to use these ingredients. is there a different when using a commerical carmel corn machine