Comments for

Comment on No Churn Ice Cream by judy Hanson

judy Hanson — Mon, 17 Aug 2026 17:57:45 +0000

What percentage cream do you use? I always use 35% and that is what is in the grocery stores near me.

Comment on Ground Beef Pot Pie by Peggy

Peggy — Mon, 17 Aug 2026 15:28:42 +0000

How long will it hold in fridge after baking?

Comment on Homemade Blueberry Pie Filling by Mary Younkin

Mary Younkin — Sun, 16 Aug 2026 23:53:18 +0000

In reply to Dhana Harris. I love this! I'm glad it's a hit.

Comment on Glazed Cherry Pie Bars by Mary Younkin

Mary Younkin — Sun, 16 Aug 2026 23:53:03 +0000

In reply to Linda Poorbaugh. I bet apple would be great here too, Linda!

Comment on Glazed Cherry Pie Bars by Linda Poorbaugh

Linda Poorbaugh — Sat, 15 Aug 2026 20:32:49 +0000

Could I use apple pie filling instead of cherry or would it not taste as good

Comment on Homemade Blueberry Pie Filling by Dhana Harris

Dhana Harris — Sat, 15 Aug 2026 13:20:10 +0000

You’re pie filling is my go to. I’ve used your recipe for all of my tarts. I think ive made over 100 tarts in the past 2 months. I use it for all fillings. Raspberry blueberry strawberry and even cinnamon apple. Its quick and easy and it tastes delicious 😊

Comment on How To Cook Corn On The Grill by Mary Younkin

Mary Younkin — Fri, 14 Aug 2026 12:47:24 +0000

In reply to Terry Canning. Thanks for the tips! I'll have to try that now.

Comment on Old Fashioned Peach Cobbler by Mary Younkin

Mary Younkin — Fri, 14 Aug 2026 12:42:51 +0000

In reply to Shirley Brinkley.

Interesting, Shirley. I typically call the recipes that I watched my Grandmother make “old-fashioned,” so this one fits that category. I’ve never even heard of a “sonker.” I’ll have to look that one up. And I’ve certainly never been served a cobbler with a rolled crust top and bottom, I wonder if that’s a regional thing? I love learning new cooking things though, so I’m off to research it now. Thanks!

Comment on Old Fashioned Peach Cobbler by Shirley Brinkley

Shirley Brinkley — Wed, 12 Aug 2026 21:44:34 +0000

I did not make this. It is not an old fashioned recipe.
Old fashioned rolls the dough out and places over and under peaches in the liquid mixture topping with dough
That is a cobbler.
You are making what is called here in the south “a sonker.”

Comment on How To Cook Corn On The Grill by Terry Canning

Terry Canning — Tue, 11 Aug 2026 16:50:30 +0000

I’ve been grilling corn in a similar manner for years, but two things I’d recommend: 1) don’t cut the silk off the top of the ear – just pull it with a twist. That gets most of it and the rest will come off the cooked ear with the husk. 2) always soak the whole ear (at least 15-20 minutes) before grilling to prevent the husk from burning before the kernels are cooked. It’s not essential, but avoids most of the charred husk in the kitchen when you prepare it for the table.