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Sour Cream

When recipes from Grandma's Kitchen call for sour cream in a cake recipe, does that mean sour dairy cream or the other sour cream that you use on baked potatoes? --Kay
Hi Kay! Recipes on Grandma’s Kitchen (and most all other recipes you’ll encounter) that call for sour cream mean you should use the containers marked “Sour Cream” that you’ll find near the cream in your grocery’s dairy case--and that you probably use on baked potatoes. (Cream that has gone sour in your refrigerator should be discarded.)

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    Dear Betty, I frequently see "baking soda" as an ingredient in many baked goods recipes. Why is this? Is it really necessary? In addition, salt may be optional. If a person is attempting to reduce her/his SODIUM intake can't she/he do without either or both ingredients without really affecting the outcome/taste of the baked good(s)? Thank you and happy holidays! Sincerely, Bill
    March 2012
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     Please add an easy peanut butter cookie recipe.
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    Grandma,

    Our farmers’ market has such great corn on the cob! Can I use fresh corn in recipes that call for canned?

    —Stephanie

    July 2012
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    Years ago I had your recipe for potato soup; it was great. Well I lost it. Could you add potato soup to your list? Thanks!

    —Ingrid

    April 2012
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    Betty, what's the best way to melt chocolate? I always seem to end up with a burnt mess. --Joyce
    March 2012
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    Do you have a recipe for really good pumpkin cookies? --Brooke
    March 2012
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    Hi Betty, this might be a silly question, but just what is "corned beef"? --Jen
    March 2012
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    I 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? --Ann
    March 2012
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    I am puzzled by the puff pastry method… the flour is to be just thrown into the boiling water, won’t it clump? What would happen if the flour and salt was first mixed with a bit of cold water? Would it still clump? Or what would happen? Or has it never been tried this way before?
    –Powderbrush

    May 2012
  • Question
    I have a problem and am hoping you can help me. I love recipes that have you put biscuits on top, like creamed chicken and biscuits. However the problem I have is that when you put them on top to bake, the underside of the biscuit never gets cooked. It's always still doughy and runny at times. How do I correct this to be able to bake them on top? Thank you for any help you can give :-) --Laura
    March 2012
01/11/11
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