Email us

If you want to communicate with us, email us! Our email is Franckensisters@gmail.com.

(I don’t know how to make that a “live link” and if anyone can tell me how to make it a one-click email button, please share!)

33 Comments

  • Mary DeWindt-Ascarrunz
    September 6, 2006 at 10:31 pm

    Hi Sisters!
    It’s a cousin and I am wondering if either of you have the recipe for your Grandma Francken’s apple pie. I still remember the melt in your mouth goodness that it was and would love to make it for my own family!
    Thanks,
    Mary
    ps love the website

  • mysisterskitchen
    September 6, 2006 at 10:35 pm

    Mary, I’ll look. I was the one who ended up with Grandma’s recipe card box as well as her Pine Rest Cookbook. I’ll see what is in there. Thanks for checking us out!

    hugs,
    bk

  • mysisterskitchen
    September 7, 2006 at 1:30 am

    Mary!!!
    How’s it going? Aren’t you about to grace the family with another bambino? And Barb tells me you are thinking about homeschool possibilities–wow! I’d love to hear from you–you can get my email from Barb if you email her at the address above–I don’t want to publish my own address here, but I’d be happy to hear from you.

    Laura

  • amy
    September 12, 2006 at 6:41 pm

    Hi girls,
    Are you familiar with the “make and take” places like Dinner at Hand, Dream Dinners, etc… Are you planning on starting something like that in the future? I am an hour outside chicago and swear I heard your name before. Is this a possibility or just a great rumor?!?
    Thanks,
    Amy in IL

  • mysisterskitchen
    September 12, 2006 at 7:23 pm

    Amy, That’s quite an amazing rumor with, sadly, no basis in truth….at least not for us. I would be happy to feed anyone, however, who shows up at my house!

    BK

  • dk
    September 12, 2006 at 8:26 pm

    Amy,

    The people you are looking for are here:

    http://www.mysisterskitchen.org/htdocs/index.html

    Good luck!

    dk

  • Tina McBay
    September 26, 2006 at 1:59 pm

    Hello. My boss makes beef jerky and was asking me if there is a way to can the jerky without additional cooking?

    Can you answer?? He wants to dehydrate and then put in jars. If the jars and lids are hot, will they seal??

    Thanks for your time.

  • mysisterskitchen
    September 26, 2006 at 2:49 pm

    Tina, I don’t think that canning beef jerky is going to allow it to stay beef jerky. The USDA has guidelines on canning meat and it requires a pressure canner. I would suggest that he check out the USDA site: http://www.fcs.uga.edu/pubs/current/FDNS-E-39.html

    (Sorry, I don’t know how to make that live in a comment.) I would suggest sealing beef jerky into ziplock bags or even using one of those seal-a-meal machines that sort of vacuum packs the foods.

  • rallyfan
    November 1, 2006 at 5:23 pm

    Something to add to your seasonal list that we enjoy in our household - Baked/Broiled Pumpkin Seeds. The girls love them. Wash all the pumpkin fiber off and add salt, pepper, paprika and cayenne (optional of course). Bake or broil until crispy. Turn often to avoid burning. Just ask your hubby. He enjoyed some of mine the other day! :-)

  • Deana Dillon
    April 12, 2007 at 9:11 pm

    I live in Syracuse,Ny and was wondering how I would go about opening your awesome store here. Could you send me some information? Regards, Deana Dillon

  • mysisterskitchen
    April 12, 2007 at 9:38 pm

    Dear Deana,

    I’m afraid that you’ve mistaken us for someone else. We are two sisters who are blogging about our love for good food and hospitality. We don’t have a store or a restaurant. I’ve received numerous emails over the last few months asking about “our store” and that leads me to believe that there must be a wonderful business enterprise out there called My Sister’s Kitchen. I suggest googling further for information on that business.

    Thanks for visiting and please feel free to come back and browse!

    Barbara

  • Angelina
    April 14, 2007 at 11:25 pm

    I am looking for a recipe for a pastry that looks like a rock or a baked potato. I was told it was made for a Danish King and was a filled pastry dusted with cocoa powder which made it look like a rock or baked potato. Any clues. They told me the name, however, I am not native and could not hold onto the name and now they are out of business. Any help would be great. Thanks

  • Trudie Kitchen
    April 25, 2007 at 2:44 pm

    Looking for a location. There is a new store in Newtown, pa.Please send info and phone number of kitchen.

  • mysisterskitchen
    April 25, 2007 at 2:57 pm

    Sorry, Trudie, that’s not us. We don’t have a store anywhere. We are not a business–we’re two sisters who blog our food adventures. Good luck trying to get the information that you’re looking for.

    Barb

  • Steve Sensenig
    May 22, 2007 at 1:54 pm

    I’m surprised no one has answered your technical question yet! So, I’ll help you out…

    To get a “live link” for your email address, you need to type the following (this would have to be in the HTML source portion of your WordPress post editing):

    <a href=”mailto:Franckensisters@gmail.com”>Franckensisters@gmail.com</a>

    That will show up as: Franckensisters@gmail.com

    Let me know if you have difficulty implementing that, and I’ll help you offline or something :)

  • Deanna
    July 23, 2007 at 4:03 am

    I have a recipe for kosher dill that requires 3 full days in the sun, could you tell me if these could be canned? Or should we continue to use the refrigerator storage method?(although this takes up too much space).Thanks Deanna MIchigan

  • mysisterskitchen
    July 23, 2007 at 1:54 pm

    Hi Deanna,
    My father-in-law makes 3-day sun pickles, and I believe they do need to be refrigerated. Although if you wanted to can them for easier storage, you probably could. You’d need a longer processing time, since you wouldn’t be starting with boiling pickling brine–the point of canning is obviously to heat everything inside enough to sterilize and then seal.

    Laura

  • Jill
    July 23, 2007 at 7:11 pm

    Hi,

    I’m trying your family recipe for Blueberry Crumble and am to the baking part. Any idea of the baking time - just says ’til bubbly but wondered how long, about??

    Thanks! We’re looking forward to a fantastic crumble. Thanks so much for sharing!!!

  • Suzy Hannon
    October 2, 2007 at 4:52 pm

    Dear Laura and Barba,
    My sister, Crissy Hayes from Shelby, has recently come to your kitchen and loved it. We thought of it as a staff activity for our office. Could you give me some idea of the cost to come out and do you make a certain dish. We have about 14 people and it would be nice if they each made a dinner for that night. We were toying with the idea of this Thursday. If we don’t come this day, we can try for the future and just wanted to get some info.
    Thanks so much for you advice.
    Suzy Hannon

  • mysisterskitchen
    October 2, 2007 at 7:41 pm

    Dear Suzy,

    Alas, this is another case of mistaken identity. Laura and I are sisters who write a blog together. We don’t have a kitchen, nor do we cook commercially for anyone. There IS a business out there called My Sister’s Kitchen that, to the best of my knowledge, is a place where you can go cook food to take home with you. That’s not us though. I suggest you look in the yellow pages for your area for this business.

    Btw, which Shelby? Shelby, MI? Shelby, NC? Shelby, IN? Actually, yahoo maps came up with 15 Shelbys.

    Good luck finding what you’re looking for.

    Barbara

  • Stacey P.
    October 31, 2007 at 8:01 pm

    Barb…. do you girls have a good recipe for veal picatta…. I loved it in Italy and have never been able to make it. Mostly the sauce was “light” but a bit thicker than what I end up with. Very lemony without being sour…. ohhh it was just wonderful. Kisses, Stacey

  • juliebaby
    November 22, 2007 at 2:23 pm

    Found your lovely blog this morning and I love it. I need to email the link to my own sister.

    Happy Thanksgiving!
    Julie

  • Susan
    December 9, 2007 at 9:06 pm

    I have been looking for 2 lost family recipes. I may not be spelling them right - but hopefully someone can help me.
    Dompf Noodle (Steamed dough served with milk and sugar)

    Maltachen (pork or veal meat with spinach in dough - like raviolli) served with chicken broth.

  • Joan Bowman
    December 10, 2007 at 12:24 am

    Interested in learning more about your service. Our daughter-in-law brought dinner to my husband and me since I just was released from St. Mary Medical Center on Friday. The meal was delicious, and I may be interested in trying your service sometime in the New Year. Thanks. Joan Bowman

  • mysisterskitchen
    December 10, 2007 at 4:08 am

    Susan: Are these German recipes? Dutch? I have a couple people I can ask about them, but who I ask will depend on what ethnicity the food is.

    Joan: I think you have us confused with the My Sister’s Kitchen that is a business that supplies meals. We are not connected with them at all, but you can find them if you google “my sister’s kitchen”–I believe they are the top hit.

    Julie: Glad you found us!

    Laura

  • Kari Braswell-Kroonenberg
    December 20, 2007 at 10:10 pm

    I bought a 7lb can of almond paste by Blue diamond, It has sugar (9g) in it. Is that amount of suger going to be a problem when making banket?

  • wayne "pat" davison
    March 27, 2008 at 6:41 pm

    Hi there! I just put up 45# of kraut in 3 crocks.(15# plain, 15# with apple, and 15# with caraway seed.) I put it up 8 days ago and kept it @ 65 to 70 deg. It has already stopped fermenting. I also had the brine getting a bit low, so I mixed 1 tsp. kosher salt to 1 cup water and added to existing brine that had stopped fermenting. Is that o.k.? or will it ruin the kraut? Should I have just added plain water? I don’t want to ruin 45# of kraut! Please help A.S.A.P.!!! Thanx…Pat

  • mysisterskitchen
    March 27, 2008 at 9:50 pm

    Pat, I’m sorry, I have no idea what to tell you. We’re still novices in the kraut department. I’ll ask my husband if he has any ideas.

    Barbara

  • mysisterskitchen
    March 28, 2008 at 11:46 am

    Pat, my husband has a few thoughts on sauerkraut that I’ve posted on the original sauerkraut post. Please check out his reply here: http://mysisterskitchen.wordpress.com/2006/09/03/making-sauerkraut-at-home-time-tested-methods/#comment-35019

  • wayne "pat" davison
    March 28, 2008 at 5:01 pm

    Hi Barbara! Thanx 4 the info on kraut. Tell hubby thanx 2! It seems 2 be ok, but I’m gonna let it go 4 another week or 2 just 2 make sure. Could you find any info on adding more brine or water when it gets a bit low? Thanx again!…Pat

  • wayne "pat" davison
    March 30, 2008 at 6:00 pm

    Hi Barbara! It’s me again! The kraut seems o.k.! Tasted it and…mmmmm! Gonna let it set for another week or so to really let it ferment. That brings up my next question, Can I vacuum pack it with my “seal a meal” instead of canning in jars? Not looking forward to jar canning 45# of kraut., but I will if I have to though. Thanx again…Pat

  • mysisterskitchen
    March 31, 2008 at 5:04 pm

    Pat, if you intend to stick the seal-a-meal packets of kraut in the freezer, go for it. If you want to store the kraut without refrigeration, you’ll need to can it.

    B.

  • Wilbur I. Jackson
    July 9, 2008 at 11:00 am

    Barb,

    I am Laura Barbee’s father and enjoyed your writing about her sweet tea.

    In a recent visit to her house, we also pulled up your recipe for cinamon buns. I have just searched you web site and cannot find that recipe.
    Would you mind sending that along to me?

    Thanks!

    I enjoy your style of writing.

    Wil I. Jackson

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