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@@bettycook9536 Thank you!

I don't use Cool Whip for anything except some of those no bake desserts like Banana Pudding or Chocolate Lasagna, those sorts of things, and that's just because usually when I'm making them I'm making so many other things I think I'll faint if I have to use another bowl and set of beaters to make whipped cream. 🤣😭 I have a small kitchen and only a countertop dishwasher so sometimes I just opt for less dishes even when it's not ideal! The flavor is definitely way better with real whipped cream.

I'm with you on that! I don't want to be bothered with boiling lasagna noodles!!! I hope you enjoy this recipe.

I have never heard of one of those so unfortunately I don't know what to tell you.

That's amazing! I've never even heard of that before. I wish I knew what kolace was supposed to taste like because I've never even heard of it before. I'm definitely open to trying it though! Thanks for the tip!

Thank you and welcome! God bless you and your family, as well!

My garden is doing better than it should be! It's entirely the Lord's work because it's certainly not getting much attention from me! I'm so thankful we've finally been getting some rain since for weeks we were in a terrible drought! Late May and early last month, I harvested onions from the winter. I had a good crop of those so I was pleased! This spring/summer, I've planted corn, tomatoes, and I still plan to start some squash and/or cucumbers or pumpkins before the end of the month (Lord willing!) and I'm having the most abundant crop of tomatoes ever! I need to try to get out there and get some pictures and/or video and put something on my sorely neglected garden channel. How are things your way?

I've only recently started using White Lily brand. I still prefer Daily Bread self-rising flour, but unfortunately, they've stopped making it. 😭 At this point, I'm not committed to any brand and I'm trying different ones to see what I like best. Something about that Daily Bread winter wheat flour was just so good to me! Plus, it's what my grandmother used! I tend to get in a hurry sometimes when I'm in the kitchen which is why I have separate canisters of all purpose and self-rising flour. Saves time of taking out three things to make my own self-rising flour, although I do know how it's done and I've answered others about that same question. 😅 Another viewer of this video suggested the tip of grating the butter into the flour a few years ago and it immediately caught my attention! I've been doing that ever since! :) Thank you for watching and taking time to comment.

@@OldTimeKnowledge Daily Bread flour has never been available in my area so was not familiar with it. Sorry to see another American company go out of business or get bought up. 🥲

Absolutely. Just warm them back up in the oven, although it will probably take you longer to reheat them from cold than it would take you to just bake them the first time around. Of course we often don't finish them the first day so if you want to reheat just a few, the best way to do that is wrap them in aluminum foil loosely and then reheat in the air fryer on bake until they're as toasty as you like them. Of you could do the same in the oven.

I typically use canola oil. These days, I don't use it for anything else, but I will use it for frying chips because I don't make them often. I think any of the cooking oils will be fine.

@@OldTimeKnowledge oh ok I only have vegetable oil for now but I will make sure to grab canola oil the next time Im out thanks

@@Imhim336. Vegetable oil will be fine! I can't tell the difference between the two if I use vegetable oil instead of canola. You'll be fine with that.

@@OldTimeKnowledge I just finished making them like you did and they’re amazing I’m crunching on them as we speak lol next time I’ll try chile lime seasoning instead of salt to see how it tastes? I used a little salt plus garlic Parmesan this time it’s still good imo

That's so kind! Thank you! I hope you enjoy the recipe!

We love this! If you try it, I hope you will too! Thanks for watching and taking time to comment!

That's a good suggestion. Another viewer mentioned lowering the temperature on the oven a bit and another mentioned adding more liquid. At this point, I've got another molasses cake recipe I prefer anyway, but this particular recipe was one that was from that 100 year old cookbook so I wanted to share it. I suspect it was dry after I baked it becuase my oven was too hot. Since they just say "moderate oven" I had to guess at what that meant. It was a recipe for wood burning stoves. In any case, thanks for watching and taking time to comment with your suggestion!

When the water has boiled and totally dissolved the sugar, I turn off the pan and let the tea bags steep for a couple of minutes - that's it.

I don't see why not! They will get very soft so if you usually like to add them fresh when you eat your greens, you may not be happy with the result, but onion tops wouldn't create any issues with canning this because you're already canning it at a good length of time anyway.

I know some folks do that, but I do enjoy using true buttermilk, although in this recipe, I don't use buttermilk at all. These just use regular milk. I do have a separate video where I make buttermilk biscuits. Thanks for watching and taking time to comment!

Thanks for watching and taking time to comment!

I can most things in pints, but sometimes I can in quarts for a few items if I know I'm likely to either want leftovers or if I'm going to want to cook for family that might come over.

That's a great idea! Thanks for watching and taking time to comment!

I'm so glad to hear that! I hope you enjoy making them! Thanks for watching and taking time to comment!

I have a video where I make biscuits with lard. The flavor is slightly different. It's fine, though. It wouldn't be noticeable to most people. And yes, you would use about the same amount of lard as you would butter. (I never use shortening.) czcams.com/video/rAJHhUAEUMc/video.html

Thanks for watching and taking time to comment!

Gracious! I enjoy sugar in many things, but if it worries you, I would say you should definitely avoid sugar! Thanks for watching and taking time to comment!

Someone else commented about leaving the fond in the skillet when I'm done cooking the chicken and I do that sometimes, but not always. Also, sometimes I use chicken broth for rice, but not for this recipe. I don't want the chicken broth competing with the salsa to flavor the rice. But you're exactly right! It's up to the individual and some folks might love that! Thanks for watching and taking time to comment!

Wonderful! I hope you enjoyed them as much as we do! Thanks for watching and taking time to comment!

@@OldTimeKnowledge they were great.

I hope you enjoyed it! Thanks for watching and taking time to comment!

I hope you enjoy them as much as we do! Thanks for watching and taking time to comment!

I do talk a lot during a lot of my videos. Hopefully, you can find another channel where the host doesn't talk so much. Anyway, thanks for watching and taking time to comment!

Thank you!

I'm using Grandma's Molasses. I don't know if that's considered cooking molasses or fancy molasses, but that's the brand I buy.

Thanks for watching and taking time to comment!

Thanks for watching and taking time to comment!

I usually start it between medium and medium high to get the oil good and hot, but I will turn it back if I need to. I hope you enjoy making these!

The tea will get way too strong if you just leave them in there and once you add the ice to the pitcher, sometimes the tea bags will break and you'll wind up with tea leaves floating around in your iced tea.

Thanks for watching and taking time to comment!

It's the best oatmeal cookie recipe as far as I'm concerned! 😃 Thanks for watching and taking time to comment!

I hope they turn out great for you! I enjoy having them on my pantry shelf! Thanks for watching and taking time to comment!

I just scraped the dough out of the bowl and immediately began patting it. I handle it just enough to make sure it all holds together. I don’t knead it at all. Sometimes, if it just doesn’t seem like it’s holding together, I might press it into a ball and pat it back out, but that’s about it.

I hope you enjoyed it! We love this!

I agree!

I hope you enjoyed it! Thank you for watching!

I would be interested in a pourable crust recipe recipe, but I just haven’t found one yet that seems like the school pizza we had.

It’s explained at the beginning of the show notes that I did add 2 tablespoons of lemon juice.

@OldTimeKnowledge I picked most of my peaches 🍑 and going to try this recipe