My Latest Recipes 3
  • Southern Buttermilk Pound Cake from grannysboy in Woodstock, GA.
    This is another family recipe. Made for many years by my grandfather, and loved by the whole family. This recipe gets quite brow...
  • Christmas Cake from grannysboy in Woodstock, GA.
    This is a recipe passed down by my Northern Grandma, Alma Lane, and is a family favorite at the holiday season. I love to slice a...
  • Easy Sweet Tea from grannysboy in Woodstock, GA.
    Good old fashioned sweet tea, just like my grandpa used to make. Slightly sweet, but not too sweet, and never bitter. Perfect on...
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  • rosemaryblue 1 year ago
    You are very welcome! Glad you like it. It is our favorite!
  • lovebreezy 2 years ago about Christmas Cake
    Family recipes are the best, thanks for sharing.
  • geranium 6 years ago about Easy Sweet Tea
    This looks yummy! I love sweet tea!
  • oldgringo 7 years ago
    I have revised and expanded the cooking instructions on my Buttermilk Biscuits. I think you might be interested in how to freeze them by the batch and have hot biscuits whenever you like.
  • rosemaryblue 8 years ago about Easy Sweet Tea
    "Sweet" tea on a hot day is the best! Perfect recipe, and the secret is adding the hot tea water mixture to the sugar. Grew up on Lipton and it's the favorite here. Simple and great post.
  • pink 8 years ago about Easy Sweet Tea
    What a nice recipe, sweet and relaxing!
  • oldgringo 8 years ago
    Checkout Sausage Gravy and Sawmill Gravy (Appalachia).
  • oldgringo 8 years ago
    Hi grannysboy,

    My grandmother made the biscuits in a crock bowl with her hands also. Even though the dough would stick to her hands she would rub her hands together to roll the dough off. The trick to making tender, light biscuits is not to over work the dough. I use a fork to toss and mix the dough and then I gently bring it together and form a ball of dough. I roll this out onto a floured surface and let it rest for a few minutes. I only knead the dough long enough to make it hold together to be rolled out about 3/4-inch thick. I cut the biscuits and arrange them just touching in a greased baking pan and put them in a very hot, 450 degrees F., oven. It took me several years and dozens of trials to find this recipe that was used by my grandmothers and great aunts.

    As to the chipped beef gravy, you are actually talking about a white flour gravy made from the Appalachian Mountains in the East, to the California Coast in the West. It is also the famous "Biscuits and Gravy" made by the Okies who migrated West during the terrible Dust Bowl Years in the twenties and thirties. I will be posting a recipe for it soon and hope you get it and enjoy it. All you have to do is substitute chipped beef for sausage. During the lean years, only fried meat grease was used to flavor this classic gravy. Now, you see, I, too, was a granny's boy.

    oldgringo, Richard