Comments for A Southern Kitchen http://goodfoodjustgotbetter.wordpress.com Humorous Writings and Recipes on Food, Family & God's Grace; while learning to cook Southern for a year................. Fri, 17 Oct 2008 02:36:48 +0000 http://wordpress.com/ hourly 1 Comment on Is there a Squirrel in my Brunswick Stew? by Bud http://goodfoodjustgotbetter.wordpress.com/2008/04/04/is-there-a-squirrel-in-my-brunswick-stew/#comment-604 Bud Fri, 17 Oct 2008 02:36:48 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=229#comment-604 Celery belongs in beef stew, not brunswick! And yes, gotta have squirrel in Virginia style brunswick, ala "uncle jimmy", the inventor... Celery belongs in beef stew, not brunswick! And yes, gotta have squirrel in Virginia style brunswick, ala “uncle jimmy”, the inventor…

]]> Comment on Tomato-Basil Soup & a Corn Muffin Bake-Off by Rusty - Sacramento, CA http://goodfoodjustgotbetter.wordpress.com/2008/04/10/tomato-basil-soup-a-corn-muffin-bake-off-2/#comment-603 Rusty - Sacramento, CA Fri, 05 Sep 2008 07:59:44 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=251#comment-603 Jiffy Corn Muffin Mix - Copy Cat recipe Makes: 6 muffins. When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home. This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix. Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins. INGREDIENTS 2/3 cup all purpose flour 1/2 cup yellow corn meal 3 Tbsp granulated sugar 1 Tbsp baking powder 1/4 tsp salt 2 Tbsp vegetable oil 1 egg 1/3 cup milk INSTRUCTIONS 1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone. 2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe. 3. If you wish to make Corn Muffins, continue with instructions below. 4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well. Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins. Jiffy Corn Muffin Mix – Copy Cat recipe

Makes: 6 muffins.

When a recipe calls for a box of Jiffy Corn Muffin Mix, here’s a copycat recipe you can make at home.

This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.

Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix) Makes 1-1/2 cups of mix. Makes 6 corn muffins.

INGREDIENTS

2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
1 egg
1/3 cup milk

INSTRUCTIONS

1. Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

2. If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

3. If you wish to make Corn Muffins, continue with instructions below.

4. Preheat oven to 400F.Combine above mixture with egg and milk. Mix well.

Fill muffin tins 1/2 full. Bake 15-20 minutes. Makes 6 muffins.

]]> Comment on by Donald http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-459 Donald Mon, 19 May 2008 10:34:58 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-459 Those cakes look fantastic! I have yet to try rhubarb. Never had it. But, I do love blueberries. And they are so good for you. Those cakes look fantastic! I have yet to try rhubarb. Never had it. But, I do love blueberries. And they are so good for you.

]]> Comment on by adele http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-458 adele Mon, 19 May 2008 06:22:36 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-458 Hmm. Could it be possible that he knows you're counting compliments, and is handing them out very, very slowly because as long as he does, you'll keep trying and he'll reap the benefits in delicious food? (Or am I just too evil-minded for my own good?) The cake looks lovely... must add buttermilk to the grocery list. Hmm. Could it be possible that he knows you’re counting compliments, and is handing them out very, very slowly because as long as he does, you’ll keep trying and he’ll reap the benefits in delicious food?

(Or am I just too evil-minded for my own good?)

The cake looks lovely… must add buttermilk to the grocery list.

]]> Comment on by Culinary Concoctions by Peabody » And the winner is….. http://goodfoodjustgotbetter.wordpress.com/2008/05/02/coconut-banana-bread-with-key-lime-glaze/#comment-457 Culinary Concoctions by Peabody » And the winner is….. Mon, 19 May 2008 05:01:47 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=395#comment-457 [...] recipe, which I quickly changed. If you want to see the original recipe that is lower in calories go here. I on the other hand added more butter, more sugar and full fat Greek yogurt to my banana bread. So [...] [...] recipe, which I quickly changed. If you want to see the original recipe that is lower in calories go here. I on the other hand added more butter, more sugar and full fat Greek yogurt to my banana bread. So [...]

]]> Comment on by Not Quite Nigella » The Ultimate Banana Bread recipe collection-Banana bread bake off round-up! http://goodfoodjustgotbetter.wordpress.com/2008/05/02/coconut-banana-bread-with-key-lime-glaze/#comment-456 Not Quite Nigella » The Ultimate Banana Bread recipe collection-Banana bread bake off round-up! Sun, 18 May 2008 22:07:56 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=395#comment-456 [...] Kim from A Yankee in a Southern Kitchen made a Coconut Banana bread with Key Lime Glaze. I do not have to tell you how luscious that looks and the addition of rum to the coconut makes it distinctly tropical. [...] [...] Kim from A Yankee in a Southern Kitchen made a Coconut Banana bread with Key Lime Glaze. I do not have to tell you how luscious that looks and the addition of rum to the coconut makes it distinctly tropical. [...]

]]> Comment on by Kim http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-455 Kim Sun, 18 May 2008 10:51:56 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-455 Lexie- 1.Yes, use the White Lily All-purpose Flour. It is a soft wheat flour and I like it for most of my Southern baking. I use King-Arthur for my bread and other kitchen uses. 2.Go ahead and use frozen if you have to, I did for my Clafoustis a month or two ago. Better fresh if you can splurge or find it. 3. Granualated sugar is what I used. Sorry, I tend to write long stories and rush through the cooking part. Frankly it should be the other way around. Thanks for asking the questions. Let me know how they turned out. Lexie-
1.Yes, use the White Lily All-purpose Flour. It is a soft wheat flour and I like it for most of my Southern baking. I use King-Arthur for my bread and other kitchen uses.
2.Go ahead and use frozen if you have to, I did for my Clafoustis a month or two ago. Better fresh if you can splurge or find it.
3. Granualated sugar is what I used. Sorry, I tend to write long stories and rush through the cooking part. Frankly it should be the other way around.
Thanks for asking the questions. Let me know how they turned out.

]]> Comment on by lexie http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-453 lexie Sun, 18 May 2008 01:26:02 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-453 Looks yummy. A couple of questions for you... 1. Is White Lily Flour just a regular all purpose flour? 2. Do you think it would be ok if I used frozen pieces of rubarb instead? 3. Is the 1 1/4 cups sugar just a plain granulated sugar? Just curious as you mention the 1/4 cup should be sprinked on the top and I wasn't sure if you meant before baking, or if I should use icing sugar as that is what you have sprinkled for garnish on the finished cake. Thanks!!! I can't wait to make it. Looks yummy. A couple of questions for you…

1. Is White Lily Flour just a regular all purpose flour?
2. Do you think it would be ok if I used frozen pieces of rubarb instead?
3. Is the 1 1/4 cups sugar just a plain granulated sugar? Just curious as you mention the 1/4 cup should be sprinked on the top and I wasn’t sure if you meant before baking, or if I should use icing sugar as that is what you have sprinkled for garnish on the finished cake.

Thanks!!! I can’t wait to make it.

]]> Comment on by marye http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-452 marye Sat, 17 May 2008 21:57:22 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-452 Both look great! I love rhubarb season Both look great! I love rhubarb season

]]> Comment on by Kitchen Goddess http://goodfoodjustgotbetter.wordpress.com/2008/05/16/buttermilk-cake-with-rhubarb-and-blueberries/#comment-450 Kitchen Goddess Sat, 17 May 2008 15:54:41 +0000 http://goodfoodjustgotbetter.wordpress.com/?p=479#comment-450 Gorgeous cakes. I love the oozy berries too, such a delightful look. Gorgeous cakes. I love the oozy berries too, such a delightful look.

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