Ree Drummond on her cookie recipe, her love for church potlucks and more on cookies and jam

Ree drummund

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About Biscuits & Jams: In the South, talking about food is personal. It’s a way to share your story, your family, your culture, and yourself. Every week Sid evans, editor-in-chief of Southern Living, sits down with famous musicians to hear stories about how they grew up, what inspired them and how they were shaped by southern culture. Sid takes us back to some of their fondest memories and traditions, the family meals they still think about, and their favorite places to eat on the road.

Season 2

Episode 12: June 29, 2021

Download the episode now on Apple podcasts, Spotify, and everywhere podcasts are available.

Ree Drummond started his blog, Confessions of a pioneer woman, in 2006 and in no time she won awards for documenting life on her Oklahoma cattle ranch, as well as her adventures in the kitchen. She has since written 20 best-selling books, and over the past ten years Food Network has aired her incredibly popular Pioneer Woman TV show, making Ree one of America’s most watched and beloved food icons. . Her menu relies heavily on meats and comfort foods, aimed at keeping her husband and five children happy.

On his cookie recipe

“Well I have one that I used to make – my mom made growing up, and it’s just a traditional, roll out the dough, cut it with a glass or cookie cutter , and that’s good. But now I’m making a little more of a drip cookie which, (A.) is easier because it skips the step of having to roll; and (B.) c ‘is a little better. I don’t disrespect my mom, but I love the craggy surface of a cookie drip. And so, for me, it works with my life. You just have to mix it up and add it. place on a baking sheet and bake without having to go through the rolling and cutting step.And in terms of recipe, I just kept adding more butter until it was just right. “

In the kitchen where she grew up in Bartlesville, Oklahoma

I had three siblings and we had a fairly busy house. My mom made dinner, basically every night of the week. And I still remember all those dinners. Just sit down. The kitchen had an electric stove with six burners and a microwave which was about the size of my closet. You know, the microwave ovens were really big… Our countertops were black formica, which was kind of edgy. And then a whole wall of the hood island was cork and my mom stuck stuff on it, pictures of us and newspaper clippings, and recipes from her friends. “

During the holidays of yesterday and today

“We were pretty similar to what we are now on vacation, it’s just our immediate family, my stepfather, my husband’s brother and his family. We don’t have big crowds. nor large gatherings. And I think that’s part of why I love vacations so much. It’s time to relax a bit. It’s not a time when we want to work very hard. My husband and his brother are ranchers and it’s pretty much a 365 day a year business where they can never really take their eyes off the ball. With the exception of Thanksgiving Day and Christmas Day, where they really feel like they’re being able to get rid of their shoes, literally and figuratively, and just like not having to go feed the cattle – unless there’s a blizzard. And it’s happened before. So I’m taking inspiration from that. And I don’t want the household to get mad about a big, stylish, huge gathering. We are wearing jeans and going to until midnight mass, which is actually 6pm in our small town, but vacations for me are chilling out and eating, “

On his love of the Potluck Church

“I love potlucks at church. I just think the ladies in church are the best cooks, whether they’re in the Midwest or the South. And so I think the types of recipes I know resonate with southerners, who have watched my show, are the ones you would put on the dessert table at a church potluck and who aren’t afraid to use a graham cracker crust or sometimes Cool Whip. I mean, I’m not a food snob. Especially if you mix Cool Whip with vanilla pudding, and if it’s instant pudding, even better. For example, some of those concoctions are, you know, so bad they’re good. “

This interview has been condensed.

Listen to the full episode on Apple podcasts, Spotify, and everywhere podcasts are available.

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