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- Hi again, Regarding boiled icing, I don't understand why after an hour or two my icing would get watery. Is there...
- Can you add a recipe for homemade chili? --Eathel
- I'm looking for spinach casserole. --Eva
- I had one of your recipe cards for a green bean casserole. It used ranch dressing mix. I lost the card and could not...
Hard-to-Peel Eggs
Lately I have had trouble getting the peel off hard-boiled eggs. I try to get the freshest eggs possible but the peel still wants to stick. Any ideas?
—Laura
Hi Laura!
Having recently made a dozen deviled eggs, I understand your question all too well! Sometimes hard-boiled eggs are a snap to peel, sometimes not.
You were right to think that the freshness of the eggs is a factor. But here’s the surprise: The freshest eggs are the hardest to peel! Try to use eggs that are a week or two old, and I think you’ll find the peeling is easier.
Here are a few more tips: Use still-warm eggs, and gently roll them against the countertop, creating dozens of small cracks. Then start at the wide end and remove the peel while holding the egg under cold running water. Happy peeling!

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QuestionDo you have a recipe for stuffed flounder with crabmeat? Thank you.March 2012
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QuestionHow do you keep brown sugar from getting too hard? --VanessaMarch 2012
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QuestionI would like to have your recipe for Pineapple Upside-Down Cake. I used to have it with your other recipes but have misplaced it. It was the most favorite cake that I made for my grandkids. Can you please help me? --JeannieMarch 2012
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QuestionI am looking for the chicken stroganoff recipe. It is so good, like fried chicken on noodles. I misplaced the original card I received, and when I got your recent postcard, that was the first recipe my wife and I thought of. Please let me know if it is available. Thank you. --ChuckMarch 2012
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Question
What is the reason for a cake to come out too crumbly? Is it because of over beating or keeping the batter out for long time or is it because of too much baking soda? I baked a carrot cake; it was so soft and crumbly that it fell below the resting tray!
--SabithaJune 2012 -
QuestionI would like a recipe for creme brulee. Can you help? --JudyMarch 2012
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QuestionI had a recipe card from your kitchen that had chicken and Cheddar, and was topped with thawed frozen biscuits. I can no longer locate that recipe and it's one of our favorites. Do you still have the recipe? --AmyMarch 2012
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QuestionCan you find a recipe for chicken divan? --AngelaMarch 2012
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QuestionHi Grandma Betty, I love gingerbread cookies but I've never tried to make them. Could you add a recipe for them please? Thank you. --ReneeMarch 2012
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QuestionI made a corn chowder recipe from here that contained bacon, cream of celery soup, creamed corn, onions, celery, fresh green beans and topped it with cooked bacon and shredded cheese. Do you have this recipe? --AnnMarch 2012






What Others Have To Say
Bubba’s Boiled Eggs
Ingredients:
6 - 12 large Eggs
1 TBS salt
Water
Instructions:
Place eggs into a 4 qt boiler.
Cover completely with water, about ½” above all of the eggs.
Add salt.
Cover.
Bring water to a good boil for 1 minute.
Turn heat off, leave boiler on stove eye.
Allow eggs to sit in boiler for at least 1½ hours.
Take boiler to kitchen sink.
Run cold water into boiler until water has changed out 2 – 3 time.
Remove eggs from boiler.
Place eggs into a bowl.
Place bowl with eggs into refrigerator for 2 – 3 hours.
This will allow eggs, when cracked, to be peeled very easy.
Hi Melissa. I'll have to try the vinegar and salt trick next time I make hard-boiled eggs -- thanks!
Susan also had a suggestion on
Grandma’s Facebook page for steaming eggs in an egg cooker to avert the egg-peeling blues.
I let the eggs get room temperature and I also use a little vinigar and salt to the water works really well for me