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Love the new site!
I’m exasperated! I haven’t baked cookies, cakes, or breads in years. And now, at 71 years old, I’ve decided to get back into the kitchen. It dawned on me that I would need my old reliable Red Band flour. Well, of course I was shocked to learn that Red Band is defunct along with White Lily and Martha White.
I’ve really enjoyed toodling around your site … so much so that I almost forgot why I visited 🙂 I’d like to find out what brand of flour you use, and how you would compare it to the above three. What about your butter brand?
Also, I never realized how much there is to know about baking power! The only brand I can find is “Clabber Girl” — I kid you not. I’ll keep on looking.
PS: We used to sit around at pajama parties and pig out on gingersnaps and milk. Can’t wait try your recipe once I have some premium ingredients.
Great to meat you GC!
Glad you like the site! I’ll be posting some new recipes soon, I promise!
I don’t know if you know the story of White Lily, Red Band, and Martha White, they were all bought up by the JM Smuckers company. White Lily is still around as well as Martha White, we have them here in NC, but Red Band is long gone. Many faithful While Lily customers say that Smuckers has changed the product and it isn’t the same as it once was. I don’t know if that is true, but people who have baked with a product for years are likely the ones to notice a difference. Southern flours traditionally have a lower protein content than other all purpose flours making for a more tender product such as biscuits.
I use a variety of flours. For all purpose flour, if I had to pick a favorite, it would be Gold Medal, Pillsbury seems to be a good product as well. When I am doing volume baking where cost is a factor, (I make around 100 pumpkin breads during the holiday season) I often buy store brand all purpose flour. Things like quick bread do well with just about any flour. I am going to start transitioning to unbleached flour soon, more natural ingredients are important to me. When searching for your new favorite flour, look for BLEACHED flour, the bleaching makes for a more tender baked product and finer texture. Unbleached will produce a slightly less tender, more coarse texture.
I use mostly store brand butter, I can often get a good price at the club store, so I use that most often. When butter is the predominant flavor, sometimes I’ll spring for Land O’ Lakes, but that is almost double the cost when it isn’t on sale. I use mostly salted butter. If all I have is salted butter, and a recipe calls for unsalted, then I subtract 1/4 teaspoon of salt per stick of butter called for in the recipe.
Hope this helps, Enjoy the site!
Hello! Great BLOG you have here! I have only peeked in just a bit, but I plan to dig in a little more and snoop around! So far I love what I see. Thanks for checking out my blog and directing me here to yours!
Thanks! I’m really flattered that you like it!
I just wanted to say that I really enjoy your website. Thanks for the receipes. I can’t wait to try them. I’ll let you know how they turn out. Keep up the good work!!!!!
Thanks! I really look forward to your feedback! I’ve tried to put up recipes that are “tried and true” and easy to make! If you ever have any questions don’t hesitate to ask!
Where do you get the containers you store your flour and sugar in?
I get them at my local restaurant supply store. They are made by Cambro, Amazon sells them as well. They are the 6 qt. size, the containers and lids are usually sold separately, if you find them, just remember that the 6 qt. has the red lid. Hope this helps!
Loving your site! I was wondering if you had a recipe for a moist white cake? Also, a recipe for rasberry filling. I’d like to use it as a filling with a white fluffy buttercream icing and I love your recipe for that.
I’ll look for recipes for you, stay tuned!
This is a good recipe for white cake. The magic is in the mixing method, if you haven’t mixed a cake this way, it is very good and makes a good soft and tender cake. Just make sure to measure carefully and mix according to the directions. http://www.kingarthurflour.com/recipes/tender-white-cake-recipe
The wilton filling recipes are good ones, I’ve used the strawberry version to fill cupcakes and it was great. I’m sure that the raspberry one will be as well. http://www.wilton.com/recipe/Raspberry-Filling-1
Hello. I want to say that this site gave me the confidence to again try my hand at baking some kind of bread. All my previous attempts have resulted in semi-edible results. I will say that I tried the potato rolls and SUCCESS!! Yay!!
Would you have a recipe and instructions to make french bread?
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