tag:blogger.com,1999:blog-4718905863879655459.post100425646047283757..comments2024-03-29T07:41:24.630-04:00Comments on The Legacy of Home: A Good Old Fashioned BreakfastMrs. Whitehttp://www.blogger.com/profile/13265603931136498066noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-4718905863879655459.post-68374745667149362792010-02-08T21:24:55.836-05:002010-02-08T21:24:55.836-05:00I love going to Cracker Barrel, too, Mrs. White. T...I love going to Cracker Barrel, too, Mrs. White. Though with our large family, we mostly go when we are traveling. Next time you are headed to Alabama, you must be sure to tell me. I have lived long enough in the South to have perfected a few dishes. Not grits, though, as I'm allergic.Michelle Smithhttps://www.blogger.com/profile/08447079002738068749noreply@blogger.comtag:blogger.com,1999:blog-4718905863879655459.post-84711766631087595162010-02-06T11:50:58.871-05:002010-02-06T11:50:58.871-05:00I am from Alabama. I grew up in Gadsden - Alabama ...I am from Alabama. I grew up in Gadsden - Alabama City area. My sister still lives in Anniston. Our mother was a great southern cook. There is nothing like true, southern cooking! She made homemade biscuits, but I'm not sure the brand of flour she used. She didn't measure out ingredients or use a biscuit cutter. She just added and mixed and patted the biscuits into shape by hand. They were huge and fluffy! Slices of cantaloupe often accompanied our breakfasts, just like you said.<br /><br />I'm not much of a cook - southern or otherwise. My mother sure was, though, and was known for her cooking skills and delicious dishes.Joyce Ackleyhttps://www.blogger.com/profile/16628063943686030106noreply@blogger.comtag:blogger.com,1999:blog-4718905863879655459.post-15419635817637228952010-02-06T09:39:12.693-05:002010-02-06T09:39:12.693-05:00I am not really sure what the difference is, but t...I am not really sure what the difference is, but the quality is so much better than what I can find around here. They also have the most amazing recipes on the bag! (smiles). <br /><br />What I've noticed is my recipes come out so much better using Martha White when I am making southern foods. <br /><br />For other recipes, I love King Arthur Flour (from Vermont) - like for cookies, and muffins and breads.<br /><br />I do use Gold Medal when it is on sale or when I can't get Martha White (most of the time).<br /><br />I'd love to hear what kinds you use.<br /><br />Blessings<br />Mrs. WhiteMrs. Whitehttps://www.blogger.com/profile/13265603931136498066noreply@blogger.comtag:blogger.com,1999:blog-4718905863879655459.post-10150839397570233802010-02-05T19:22:02.824-05:002010-02-05T19:22:02.824-05:00Yum, we love Cracker Barrel. I didn't know th...Yum, we love Cracker Barrel. I didn't know there was a big difference in flour brands. I would love it if you did a post on the greatness of Martha Whites flour. I've never heard of it before.Anonymoushttps://www.blogger.com/profile/00444896414475893411noreply@blogger.com