Cooking with Brenda Gantt on Reels

To All Our New Followers. We Welcome You To cooking With Brenda GANTT. Get Out Your White Lily And Get Started. W White Lily Baking #whitelilybaking #whitelilypartne #CookingwithBrendaGantt | Cooking with Brenda Gantt

My son in law was filming me when I was talking to Kelly Clarkson and Sabrina on the show. Remember to make your dough out of all purpose whiteLily flour , buttermilk and solid crisco. Work your dough exactly like biscuit dough but work it longer -pull more flour in until it is not sticky when you roll it out. | Cooking with Brenda Gantt

Fried Apple Pies brendaganttbook.com 833-839-6871 | Cooking with Brenda Gantt

Pecan Pie with Pie Paw Crust https://bit.ly/BrendaNovember22 Y’all this is the easiest pie to make for Thanksgiving. After a full meal and you feel stuffed like a Turkey ,you have to wait to eat your dessert. Here is the way I do it. About 2 hours after the meal I put on a pot of coffee ,cut me a piece of pecan pie , and sit in my rocker gazing out the window sipping coffee and slowly eating my scrumptious piece of pie. I love to relax after dinner knowing that my supper leftovers will wind up m

Cherry Pie- Priesters Pecan Crust y’all this is so so easy. Simple ingredients and you can make it ahead of time. Just make the pecans into the Pie Paw crust press into an increased casserole dish. Cook the crust until the pecans are slightly toasted or until the crust is a brown. Mix as I tell you in the video and you have a cherry pie fit for a King. I wish I could grow cherries in Andalusia, Alabama I guess it’s just too hot here. www.priesterspecans.com Priester's Pecans #PriestersPecans #pr

The Homemade Buttermilk Biscuits that you have all been asking for. I used hard Crisco today. This is the day that the Lord has made I will rejoice in it. | Cooking with Brenda Gantt

Red Eyed Gravy Y’all try this. You make it out of a country cured ham. I haven’t had a big one in years. I have to buy these tiny little packages of cured ham. The big ones are really the best. | Cooking with Brenda Gantt