March 29, 2012
“That, holding your tongue right, and practice are the keys to a successful caramel frosting.” – Virigina Willis in her Basic to Brilliant, Y’All cookbook. That quote applies to anything caramel and not just frosting. Caramel is mighty tricky. It took me three tries plus combining two different recipes until I made caramel sauce successfully. [...]
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February 2, 2012
Homemade tomato sauce tastes so much better than store-bought. The flavor from all the ingredients coming together in a long, slow simmer puts the jarred stuff to shame. It is easy to make a big batch and then divide it up in containers to freeze for later use. Take a little time on the weekend [...]
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