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- Our chef is looking for a cake recipe that was called a Thank you cake. It was a very rich choclate cake. --Daris
- I would love it if you had a Pumpkin Coffee Cake. Thanks! --Char
- Hi Betty, I'm looking for a recipe for light brown and dark brown sugar; how much molasses is mixed in both? --Donna
- I'm just starting out my cooking for the first time and would like to know how different or easy it is to use garlic...
Sifting Flour
Hi Betty: Why do some cake recipes call for sifted flour? How does it make a difference in the end result?
Thank you, Gigi
Hi Gigi! There are two reasons to call for sifted flour in a recipe. The first is to get rid of any clumps in the flour so it mixes evenly with the other ingredients. But more importantly, a recipe will say to sift the flour to make sure you get an accurate measurement. This is because all flour (even “presifted” flour) will become compacted in its package, so 1 cup of unsifted flour will actually be a little bit more (or maybe a lot more, depending on how compacted it is) than 1 cup of sifted flour. Sifting the flour and then measuring (if that is what the recipe says) means that your measurement will be the closest to what the recipe developer intends.
(And it’s important to note that “1 cup sifted flour” is not the same as “1 cup flour, sifted.” The first means that you should sift the flour, then measure out 1 cup. The second means that you should measure out 1 cup of flour and then sift it.)

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QuestionHi Betty, this might be a silly question, but just what is "corned beef"? --JenMarch 2012
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Question
Dear Grandma Betty: I enjoy receiving your e-mail recipes very much! However, these days, people such as myself are interested in the calorie and nutrition counts of foods, including sugars, fats (especially trans-fats), and sodium levels. I only eat what I need nowadays, to my displeasure. Nevertheless, your Sunday Waffles recipe sounds delicious! Could you not introduce a good tasting recipe with less sodium and saturated fat (butter)? I leave substitute suggestions to you since you are our chef. THANK YOU! Sincerely,
—Bill
May 2012 -
QuestionHi Grandma, My mom made beautiful cakes, and she'd decorate them with adorable curls of chocolate. She showed me how to do it once, but I’ve forgotten. How do you make those chocolate curls my mom used to decorate her cakes? --AnnaMarch 2012
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Question
How do you make salmon cakes?
--Wanda
June 2012 -
Question
How do you make red eye gravy? My mom made it all the time with a ham steak, but never left me a recipe before she passed.
- RuthSeptember 2012 -
QuestionI would like to know the best way to make an olive oil-garlic dip for the fresh Italian bread I make with my meals for my man. --Laura AnnMarch 2012
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QuestionHello, I want to cook my grandma a meal but it’s gotta be simple and delicious. Can you send a recipe for an appetizer, main, and dessert? And drinks will be great too. Thank you!
-StephanieSeptember 2012 -
QuestionDo you have a baked ham recipe? --CristiMarch 2012
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QuestionHi Betty! My family loves your casseroles and baked dishes, but I’m trying to watch my weight, and also want my kids and husband to eat healthier. How can I “make over” a casserole like your Saucy Beef Parmigiana so it’s healthier and less fatty? --BarbaraMarch 2012
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QuestionA German lady we know makes a delicious cookie with potato chips and I'm looking for a good recipe. The cookies are sweet and salty both, and very good. --WanellMarch 2012





