Christy’s Q&A With You
As an Amazon Associate I earn from qualifying purchases.
I had a lot of fun this past weekend when I got a wild hair and decided to see if any of our Facebook Family members had questions they’d like me to answer. I then did a series of live videos answering them and posted them all on Facebook. Y’all were so sweet in your responses so I thought I’d post them here as well, in case anyone else was curious!
This ended up being a LOT of fun for me! There are five videos total and I put a summary below each one of what questions I answered.
The one recipe that I’ve never been able to find, my kitchen staples, Poke Sallet, best recipes for cooking with preschool aged children.
Mama answers one of your questions! What is my dream job?
Plans for Southern Plate, suggestions for stocking your pantry, what I have on hand at all times, substituting Splenda.
How I store my dry goods, my favorite coating for fried fish, School lunch ideas, and the story of how I met my husband. 🙂
Advice for cooking for just one, using lard, my preferred shortening, advice on whether it is best to self publish a cookbook or go with a publisher, Would you ever consider doing a cookbook featuring crock pot meals?
Information about how I made my canister set, more on the shortening that I love, and the Southern Plate Basket.
I really had fun doing these videos and getting to chat with y’all! I’m very much a people person (big shocker there) and the interaction here felt like we were visiting with each other. I’d love to do this again so keep your eye on my Facebook page and next time I get a chance I’ll open it up for questions again and post more live video answers!
“Don’t drive into the future with
your eyes in the rear view mirror.”
Submitted by Courtney. Submit your quote by clicking here.
Loved the videos!!! Put me down for a set the templates for the canister set as soona as you talk them into it!!!LOL
Love love love the videos! You definitely need to do more. 🙂
Now I’m going to have to think up some questions for you.
Loved the videos girl. PLEASE do these on a regular basis.! Fixed the House-Autry pork chops twice last week . We loved them..
Christy, is this anywhere close to your “Mountain Cake”
(It’s VERY ambitious)
GAUM CAKE
——————————————————————————–
3 3/4 oz. shelled pecans
16 oz. maraschino cherries
1 or 2 pkg. dates (8 oz. pkg.)
3 cans Baker’s Premium shred
coconut
4 c. self-rising flour
2 sticks butter or 1/2 lb.
margarine
6 c. sugar (plain sugar)
4 eggs (large)
1 1/3 c. buttermilk (add more
if needed for consistency)
1 tsp. soda
2 c. orange juice, sweetened
(Donald Duck)
1 box (1 lb.) confectioners
sugar
1/8 tsp. salt
Pour 4 cups of sugar into bowl. Add 2 cups of orange
juice, stirring often. Place bowl on stove burner, using pilot
light only. Be sure not grainy. Mix pecans, cherries, dates
and coconut with 1 cup flour. Chop nuts, dates and cherries;
dates 1/2-inch squares and nuts 1/4-inch or less. Leave enough
pecans, cherries and 1 can of coconut to garnish top of cake.
Break 4 eggs; separate whites from yolks. Place egg
whites into mixer bowl and beat. Set egg whites aside. Place
4 egg yolks, 1/2 pound butter, 2 cups of sugar and 1 level
teaspoon of soda into bowl. Mix well. Add 3 cups of flour and
1 1/3 cups buttermilk, stirring well. Add more buttermilk to
obtain a paste-like consistency. Add floured fruit to batter.
Mix thoroughly. Fold in egg whites.
Grease and flour cake pan. Pour mix into cake pan;
settle by slightly jarring cake pan. Place in a 325 degrees oven.
Bake for 4 hours. Remove cake from oven. Punch a series of
small holes in cake with an icepick or other small instrument.
Holes should be about 3-inches apart around cake. Remove
premixed orange juice from stove and pour slowly over cake.
Allow to soak into cake for 30 minutes or more. Remove cake
from pan.
Mix confectioners sugar and small amount of orange juice
with 1/8 teaspoon salt. Spread over cold cake. Use remaining
can of coconut to spread over top of cold cake. Cut remaining
cherries in half and, alternating with pecans, place around top
of cake.
Christy, loved the videos!!! You’re so much fun to watch “live” as your passion for what you are doing really comes through. I met my late hubby at a square dance…he was home on leave from the Navy. We communicated via mail (no computers back then)! He proposed over the phone and sent my engagement ring by mail!!! I always said I was a mail order bride. We had 39 wonderful years together!!! 🙂 Hope you and your hubby have many many more then me.
You are just too cute. Loved your videos, I send your posts to my email friends and family all the time. Your such a genuine southern girl and I love that about you.
Love the videos! I hope you do them again. I so appreciate you being “real” and of course, southern women are aren’t they? 🙂 I really like the idea of the canisters too so thanks for sharing that. I look forward to more videos in the future!
Have a blessed week ~
Pat
Christy the video’s were great Thank you for all the great ideas. I am making tomato jam today it is wonderful on eggs & gravy for breakfast and the best on pinto beans.
Tomato Jam
Slice into large pan
25 Roma tomatoes
1onion
2 bell peppers
3/5 Hot pepper
4 C. Sugar
2 C. Vinegar
Cook all the above until very tender then run through a sive to remove pulp
then cook the juices until thick like ketchup. Can in pints and seal
(The Roma tomatoes have less juice so it takes less cooking time to thicken)