Grannies Espresso and Banana Bread
Ingredients:
1 cup oat flour
1 cup all purpose flour
1 tsp baking powder
2/3 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1 large egg, beaten
2/3 cup granulated sugar
2 Tbsp canola oil
2 Tbsp margarine, melted
1 tsp pure vanilla extract
1/2 tsp banana flavoring
1 cup mashed bananas, about 2 medium bananas
1-6 ounce container lowfat all natural coffee yogurt
1/2 cup chopped pecans, hazelnuts or walnuts
1/4 cup confectioner's sugar
1-2 tsp brewed coffee
4-5 dark chocolate covered espresso beans, chopped finely
Cooking spray
Preparation:
Method Preheat oven to 350 degrees. Do not sift the flours. In a large bowl, combine flours, baking powder, soda, salt and cinnamon; set aside. Beat egg in medium bowl. Add sugar, canola oil, margarine, vanilla extract and banana flavoring; stir well. In a separate bowl, mash bananas and mix well with yogurt. Add to the egg and sugar mixture. Slowiy add the liguid mixture into the dry ingredients. Fold in nuts. Spray a loaf pan measuring 9 inches by 5 inches and spread batter into prepared pan. Bake for approximately 40 minutes or until toothpick inserted in center comes out clean. While bread is baking, combine confectioner's sugar and coffee to a drizzle consistency. Remove bread from oven and invert right side up on a plate. Drizzle with confectioner's sugar mixture while still warm. Sprinkle with chopped espresso beans. When cool, cut into slices and serve. Can be stored at room temperature for several days or can be frozen for later.
Grandma Hazel's Chocolate Pancakes
Ingredients:
1/2 cup all-purpose flour
1/3 cup granulated sugar
3 Tbsp nonalkalized (not Dutch processed) unsweetened cocoa powder \
1/2 tsp baking powder
Pinch of salt
1/4 cup miniature semi-sweet chocolate chips
1/3 cup plus
1 Tbsp milk
2 Tbsp unsalted butter, cut into bits
1 egg, graded "large"
Preparation:
Method Into small bowl, sift flour, sugar, cocoa powder, baking powder, and salt. Add chocolate chips and blend well with spoon. In small saucepan over low heat, combine milk and butter bits. Stir often just until butter is melted; milk should be warm but must not be hot. Remove from heat. With fork, beat egg to combine; gradually beat in milk-butter mixture. All at once, add liquid mixture to dry ingredients. Stir just until combined. Heat griddle (preferably nonstick) over medium heat until a few drops of water scattered on it move around rapidly before evaporating. Drop pancake batter onto heated griddle by rounded tablespoons (not measuring tablespoons), spreading batter slightly. Leave room between pancakes, as they will expand somewhat during cooking. Cook only two pancakes in first batch. These two will give you some indication of timing and whether your heat is too high or too low. Watch pancakes carefully. As they cook, they will puff up and become full of bubbles. When done, edges will appear set, and bubbles that break on surface will no longer fill in with batter. This should take anywhere from 1-1/2 to 2-1/2 minutes on the first side. Flip pancakes over; cook until lightly browned on second side, about 45 seconds to 1-1/2 minutes. Do not burn. Keep pancakes that are done on heatproof plate in preheated oven (200 degrees) until all have been cooked. Serve pancakes hot, with butter or slightly softened vanilla ice cream, warmed hot fudge topping, and/or sliced fresh strawberries.
Aunt Shirley's Cheese Bread
Ingredients:
1 loaf French bread sliced in half lengthwise
1 lb. shredded cheddar cheese
1 bunch green onions, chopped (about 1/2 cup)
Sliced black olives and/or sliced jalapeno peppers
Mayonnaise
Preparation:
Method In large mixing bowl combine shredded cheese, chopped green onions, and, if desired, olives and jalapenos. Mix with enough mayo to get moist so that it will stick together and spread. Spread on cut surfaces of both slices of the French bread. Broil just until cheese is melted and turning golden brown. Take out of broiler and let cool a few minutes; slice and serve.
Grandma Lavada's Rhubarb Cake
Ingredients:
Cake:
1 1/2 cup packed brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tsp vanilla
1 cup buttermilk
2 1/4 cups flour
1 tsp baking soda
3 generous cups chopped fresh rhubarb
Topping:
1/3 cup packed brown sugar
1/2 cup chopped walnuts
1 tsp. cinnamon
Preparation:
Method In large bowl, cream brown sugar and margarine. Add egg and vanilla; mix well. In separate bowl, mix flour and baking soda. Gradually add flour mixture to egg mixture, alternating with buttermilk, stirring at low speed until very smooth and creamy. Stir in rhubarb. Let sit a minute or two for juices to come out of rhubarb. Stir again and pour into greased 8x12" pan. For topping, combine all topping ingredients, stir well, and sprinkle over cake batter. It should just cover the whole surface of the cake. Bake at 350 degrees about 50-60 minutes or until surface of cake is not shiny. A knife inserted in cake will come out with cooked rhubarb on it but no uncooked batter.
Grandma Britton Oatmeal Pecan Pancakes
Ingredients:
Pancakes:
2-1/4 cups Quaker Oats
1/3 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup lightly packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup finely chopped pecans
2-1/2 cups cultured low-fat buttermilk
2 large eggs
1 egg white
5 tablespoons butter (unsalted), melted
1 teaspoon vanilla Additional melted butter (for brushing skillet when cooking pancakes) ..... \
Additional Ingredients for Serving Suggestions:
Confectioner's sugar
Coarsely chopped pecans
Warmed maple syrup, if desired
Butter, if desired
Preparation:
Method 1. In a large bowl, combine the oatmeal, both flours, brown sugar, baking soda, baking powder, salt, cinnamon and pecans. 2. In a medium bowl, whisk the buttermilk, eggs, egg white, melted butter and vanilla until well blended. 3. Add the buttermilk mixture to the flour mixture; stir just until combined. Cover and refrigerate several hours or overnight. Batter will thicken as it stands. 4. Heat a large skillet or griddle over medium heat. Brush skillet with some of the additional melted butter. For each pancake, place about 1/4 cup of batter on skillet. Use a 1/4-cup measure to dip and transfer batter. (Do not stir batter excessively.) Spread batter out to form a pancake about 4-inch in diameter. Repeat, making about 4 pancakes at a time, or as many as can fit on the pan, with 1-inch or so of space around each. Cook until bubbles form on the pancake surface, then flip and continue cooking until the second sides are golden, about 3 to 4 minutes longer. 5. Transfer to a plate and keep warm until ready to serve (the pancakes may be kept warm in a low oven until all the batter has been cooked). You should be able to make about 18 pancakes. 6. To serve, stack three pancakes on each individual serving plate. Sprinkle with confectioner's sugar and chopped pecans; serve with butter and warmed maple syrup, if desired.
Aunt Sue's Honey Cake
Ingredients:
3 1/2 cups flour
1/4 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp powdered clovesl
1/2 tsp powdered ginger
1/16 tsp allspice
4 eggs
3/4 cup sugar
4 tbsp salad oil
2 cups dark honey
1/2 cup brewed coffee optional:
11/2 cups nuts, walnuts or almonds
Preparation:
Beat the eggs, gradually add the sugar until thick and light in color. Add the oil, honey and coffee ( This way the honey won't stick and the hot coffee will dissolve what is left.) Add the spices, baking soda and baking powder and flour, mixing each item in turn. Stir in the optional nuts. Pour into 2 loaf pans (greased). Bake for 50 minutes at Bake @3250.
Aunt May's Corn Muffins
Ingredients:
2 1/2 cups flour
1 1/2 cups corn meal
6 tbsp sugar
3 tbsp baking powder
2 tsp salt
1 1/3 cup orange juice
2/3 cup oil
2 eggs
Preparation:
Mix dry ingredients. Add rest of ingredients and mix. Spoon into muffin pans. Bake for 25-30 minutes at Bake @4250.
Grannies Chicken Soup
Ingredients:
4 quarts water
1 large chicken, cut-up
2 whole onions
4 parsnips, peeled
1 parsley root (optional)
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves or 4 stalks celery
1 rutabaga, peeled and quartered (optional)
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional) (optional)
6 carrots, peeled
6 tbsp chopped fresh parsley or 6 tsp dried parsley
1 bay leaf
2 slices of fresh ginger (peeled)(optional)
6 tbsp snipped dill or 6 tsp dried dill
1 tsp pepper
1 zucchini
salt and pepper to taste
Preparation:
Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. Add the onions, parsnips, parsley root, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tbsp of the dill, and the salt and pepper. Cover and simmer for 2 1/2 hours, adjusting the seasoning to taste.
(If using a pressure cooker, cook at pressure for 30 minutes and then let cool gradually.) Strain, remove the chicken and the vegetables. Refrigerate the liquid to remove the fat from the soup. If a thicker soup is desired, add back the vegetables to the soup chopped or mashed. Remove the skin and bones from the chicken and cut the meat in to bitesize chunks. Refrigerate. Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well some pieces of chicken. Simmer about 15 minute or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. Add noodles or matzah balls. (note: if you cook the noodles and keep them separate, they will remain firm)
Aunt Becca's Roasted Turkey Breast with Stuffing
Ingredients:
1 6 to 6 1/2 lb turkey breast
1 1/2 ts dried sage
1 1/2 ts dried thyme
Freshly ground black pepper
2 TB olive oil
1 1/4 c diced celery -- with leaves
1 c chopped onion
1/2 c chopped fresh parsley
2 md Granny Smith apples, cored and diced (about 2 1/2 c)
2 bags (8 ounces each) cornbread stuffing mix
1 cn (14 1/2 ounces) chicken broth
Glaze:
1/3 c maple syrup
3 TB coarse-grained Dijon-style mustard
2 TB water, or as needed
Preparation:
Remove skin and excess fat from turkey breast. Rinse turkey. Blot dry with paper towels.
In a cup mix sage, thyme, and pepper. Rub 2 teaspoons over turkey breast.
Preheat oven to 375 degrees F.
In large nonstick skillet heat oil over medium heat. Add celery, onion, parsley, and remaining herb mixture. Cook,
stirring frequently, until vegetables are slightly softened, 3 to 4 minutes. If skillet gets dry, add a tablespoon or so
of water. Stir in apples and another tablespoon water. Cook, stirring, 2 to 3 minutes more.
Spoon into large bowl. Add stuffing mix. In measuring cup add enough water to broth to equal 2 1/4 cups. Add to
stuffing. Toss gently to mix. Spoon into roasting pan. If desired, place roasting rack in pan over stuffing. Place
turkey breast on rack or directly on stuffing. Cover pan completely with foil.
Roast 1 1/2 hours.
In medium bowl mix glaze ingredients. Remove foil from bird. Spoon about one-third of glaze over breast.
Roast, uncovered, 30 to 40 minutes longer, basting two or three times with remaining glaze, or until instant-read
meat thermometer inserted in thickest part of breast registers 165 degrees.
Transfer turkey to platter and stuffing to covered serving dish. Let turkey stand 20 minutes. Carve into thin slices.
Yield: 12 servings
Grannies Lemon Buns
Ingredients:
12 oz. strong plain flour
3 oz. sugar
3 oz. butter
1 tsp. Salthalf a teaspoon of cinnamon
2 eggs, beaten
1 tbsp. Lemon marmalade
half a tsp. Ground cardamom
quarter pint (150 ml.) milk, warmed
2 tsps. Dried yeast
grated rind of 1 lemon
Preparation:
Pre-heat oven to 400F, Gas Mark 6, 204C
Sieve the flour, spices, sugar and salt into a mixing bowl. Rub in the butter
and stir in the yeast and lemon rind. Beat in the eggs and milk until and
knead to form a soft dough. Place in a greased bowl, cover and leave in a
warm place until it has doubled in size. Knead again until smooth then divide
into eight pieces. Shape into rolls, cut a cross on the tops and place on a
baking sheet. Cover and leave until the rolls have doubled in size. Brush with
egg wash then place in the oven for 15-20 minutes by when they should be a
golden brown in colour.
Warm the marmalade and brush over the tops of the rolls.
Serve while still warm.