Pumpkin Pie -- 2 pies

Honestly, who doesn't love pumpkin pie?  It is hands down my favorite pie.  This recipe,  compliments of my grandma, is one that will not disappoint.  It makes two pies.

2 1/4 cups pumpkin (20 oz)
2 cups sugar
4 eggs
2 Tbsp molasses
2 Tbsp flour
1 tsp cinnamon
1/2 tsp nutmeg                            1/4 tsp salt
1/4 tsp allspice                            1/4 tsp ginger   
1/4 tsp cloves                              3 cups milk

I am not a good dough person or crust person.  So . . . I buy frozen pie crust.  This recipe will work perfectly in a frozen pie crust and just follow the instructions for a baked one crust pie.  Don't forget to poke holes in the bottom of the crust with a fork to prevent bubbling when you bake the pie.

Mix dry ingredients and add to the rest.  Pour into unbaked crust and bake 15 minutes at 425 degrees.  Lower to 400 degrees until done and knife comes out clean.

The recipe does not include a "done" time, but I usually bake my pumpkin pie for 40 - 50 minutes.  Set a timer for 40 minutes and check.  Add additional time as required.  I'm learning as I go that cooks from the 40's - 60's often didn't include cook/bake times.

Krum Kake - A Taste of My Norwegian Heritage

My grandma came from a Norwegian background, while the rest of my grandparents were of German/Austrian decent.  She made lots of delightful desserts during my childhood, but this was one of my favorites.  She filled them with many different fillings, but whipped cream was probably my favorite.

4 eggs beaten
2 cups sugar
1/2 cup butter (melted)
2 cups cream (thick and sweet)
2 1/2 cups flour
1 tsp vanilla
1 tsp orange extract

Combine all ingredients and mix until smooth.  Pour 1/2 cup of mixture onto Krumkake iron for 15 seconds and then remove and roll.  If your iron does not seem hot enough leave for a few seconds more.  You want them to brown, but not crisp beyond the point you can roll. 

Peanut Brittle - Grandma's was the best!

1 1/2 cups white sugar
2/3 cup Karo syrup
2/3 cup hot water
2 cups raw peanuts
3 Tbsp butter
1/4 tsp salt
1 Tbsp vanilla
1/2 Tbsp baking soda dissolved in 1/2 Tbsp water


Combine sugar, Karo syrup and water in a saucepan.  Cook over medium high heat stirring until dissolved.  Cover and cook 3 minutes.  Remove lid and cook until it makes a brittle ball in cold water.  Add peanuts, butter and salt and cook until it again makes a brittle ball in cold water.  Stir this constantly.  When finished add the vanilla and baking soda in water.  Mix thoroughly and spread very thinly on greased sheet or parchment paper. Once it's cooled break into large pieces and store in an airtight container.

Popcorn Cake

I don't remember Grandma making this Popcorn Cake, but it sounds like it would be super good and fun!

1 cup sugar
1/3 cup corn syrup
1/3 cup water
1/4 cup butter
3/4 tsp salt
3/4 tsp vanilla
1/4 tsp baking soda
3 quarts popped corn

Pop your popcorn and place it in a large bowl.

 Butter the sides of an Angel Food cake pan.

Combine sugar, syrup, butter, salt and water in a saucepan.  Cook, stirring until sugar is dissolved.  Continue cooking without stirring until syrup forms a brittle ball in cold water.  Add vanilla and baking soda and stir only enough to mix it thru the hot syrup. 

Pour the syrup over the popped corn slowly and mix until well coated.  Press popcorn into the prepared Angel Food cake pan.  Press just hard enough to be sure the popcorn sticks together, but not hard enough to break the kernels.

Let it sit for 30 minutes and then turn out of the pan.  Decorate as desired. 

Overnight French Toast - Grandma Would Have Loved This!

My Grandma always spoiled us with food.  She prepared breakfast, lunch, and dinner for us with the intent to wow us all at every meal.  And . . . she usually did.  What I wouldn't give to be able to cook with her today.  There is still so much she could teach me.

This is a recipe that I think she would have loved.  I've made it a few times for my family in the last few months and they LOVE it!  My favorite part of this . . . it's prepared the night before.  All I have to do is get up, pre-heat the oven and let it bake.

1/2 cup butter
2/3 cup brown sugar
1 tsp cinnamon
12 slices Texas Toast
6 eggs
2 cups milk
2 tsp Vanilla

Melt butter in a 9 x 13 baking pan
Place six slices of Texas Toast in the bottom of the pan
Combine the brown sugar in cinnamon in a bowl
Sprinkle 1/2 of the cinnamon sugar over the bread
Add another layer of 6 slices of Texas Toast
Whisk eggs, milk and vanilla together and pour over bread layers
Sprinkle with remaining sugar mixture
Cover and refrigerate overnight

In the morning, remove from the refrigerator and let sit while oven pre-heats to 350 degrees.
Bake (covered) for 30 minutes
Uncover and bake for 15 minutes or until set

I like to serve this with Johnsonville sausage links and orange juice.

My Grandma's Recipes

I've been away from blogging and sharing recipes for about a year.  It's time to get back to it.  I have shared most of Grandma's recipes already, but I'll change my focus and concentrate on the basics of cooking and baking.  Grandma was a fabulous cook.  She was creative and she loved us.  Her meals were full of flavor.  She was a thinker and a planner, and she certainly didn't have the conveniences that you and I have today.  This blog will focus on combining the good ole fashioned basics with new products to create good nutritious meals for our families.  Stay tuned for yummy ideas to come.

New Year's Resolutions

My attitude toward New Year's Resolutions changed this year -- I decided to approach my resolutions from an "I plan to achieve"/doing point of view  instead of the "deprive myself" point of view.  My first resolution is to win the lottery this year.  Tell me . . . how is that any more unrealistic than planning to lose 30 pounds this year?

My New Year's Post from 2013 is shown below . . .

Most of Grandma's recipes have been for what I call ordinary everyday recipes that came out of the 1940s through 1960s.  There are tools in the blogger world to look to see how many people read posts and I've definitely found a pattern.  The more exotic the recipe name, the more visits there are to that post. 

There are certainly gems hidden in the posts on this page -- I've had the pleasure of discovering most of them.  It's just a shame that more people don't take the time to read back through the recipes to discover the basics.  Grandma didn't have the luxury of running to the grocery store just to pick up a forgotten item.  Her shopping was limited to one day each week -- usually Saturday.  She relied on items in her freezer, on her canning shelves, or from her garden to plan her dinners. 

It couldn't have been easy.  I can't imagine not being able to just run to the store for something I need to complete dinner.  That happens to me frequently.  Grandma was a planner.  She had to think ahead -- there were no microwaves to defrost meat or other items. 

We have so many luxuries when it comes to cooking compared to those who cooked years ago.  One of my resolutions for 2013 is to get my financial house in order.  To accomplish this, I'll need to review my grocery budget.  That's one area that can use an extra eye!

*********************************************************************************
The same statements could apply to 2014 . . . but I plan to make a difference in my life and the lives of my family members.  Maybe saying I will win the lottery this year is a little bit "out there", but I will begin the steps required to build a business that will provide a good living now and in the future for my family.  

Please share any thoughts you have about your perfect dining experience, and ideas that would be interesting.  

Grandma's Seven Layer Salad - It's So Good!

Seven Layer Salad is my go-to dish when I have to take a dish to share.  I always get tons of compliments on this salad, and there is never anything left to take home.  And . . . it looks great in my Pampered Chef Trifle Bowl.

Kosher salt
8 oz Bow Tie Pasta
2 stalks Broccoli (cut into florets)
1/2 cup Miracle Whip
1/2 cup buttermilk
1/3 cup chopped fresh chives
2 tsp dried parsley
Juice of one lime
Freshly ground pepper
2 avocados (diced)
2 cups of diced ham
8 oz (2 cups) shredded cheddar
1 small head romaine lettuce (sliced)
2 tomatoes (diced)

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente.  Add the broccoli during the last four minutes of cooking.  Drain the pasta and broccoli and rinse under cold water.  Shake off the excess.  Remove the broccoli and pat dry.

Whisk the Miracle Whip, buttermilk, chives (reserve 1 Tbsp), parsley, half of the lime juice, 1/4 tsp salt and pepper to taste.

Toss the past and a few tablespoons of the dressing in a medium bowl.

Assemble the salad:
Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt.  Arrange in an even layer.
Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes.
Drizzle some of the dressing over the salad and then sprinkle with the remaining 1 Tbsp of chives.

Cover and refrigerate salad and dressing before serving.

 

It's Fall . . . Time for some Apple recipes -- Apple Chutney

I love Fall!  The weather is getting cooler and that means it's time for apples and pumpkins.  Tonight -- it's all about apples.

6 Granny Smith apples (peeled, cored and diced)
1 medium Vidalia onion (diced)
1/2 tsp ground Ginger
1 cup freshly squeezed orange juice (2 oranges)
3/4 cup cider vinegar
1 cup light brown sugar (lightly packed)
1/2 tsp dried mustard
1/4 tsp red pepper flakes
1 1/2 tsp kosher salt
3/4 cup raisins

Combine the apples, onion, ginger, orange juice, vinegar, brown sugar mustard, pepper flakes and salt in a large saucepan.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Reduce the heat to simmer and continue cooking, stirring occasionally, for 50 minutes to 1 hour, until most of the liquid has evaporated.  Take off the heat and add the raisins.

Set aside to cool and store covered in the refrigerator for up to 2 weeks.

Cooking with Grandma in the Kitchen

I learned so much cooking with my Grandma in her country kitchen.  I think my love of cooking is a product of spending time with her, watching her cook, and eating her delicious dishes.  I was fortunate enough to have her in my life well into adulthood.

I have cooked my way through all of her recipes now.  Many of them are wine, pickle, and bread/roll recipes that are very labor intensive.  It's so much easier to just go to the store and buy these things, but I believe it's good to know how to make these foods yourself.

Check out the recipes here.

Roasted Fingerling Potatoes

A simple, but very tasty way to prepare potatoes for dinner.

3 lbs fingerling potatoes (washed, but unpeeled)
1/2 cup olive oil
1 1/2 tsp dried thyme leaves
Sea salt and ground pepper to taste

Preheat your oven to 450 degrees.  In a bowl, toss the potatoes with the olive oil and thyme leaves.  Transfer the potatoes to a baking sheet in a single layer and season with ground sea salt and pepper.  Bake for 25 minutes or until tender inside while crispy outside.

This one gets a thumbs up from the whole family!

Produce Co-op -- What a Great Way to Save Money

About a year ago I read about this produce co-op and I thought it sounded like a good idea.  But . . . I was reluctant to try it out.  I didn't know anyone who had participated and I wasn't sure about the quality of the produce they would provide.  The prices were great, but I had to pay in advance and then pick it up at a particular location within a 15 minute window.  So much pressure!!! :)

I finally gave in and placed an order for the Produce Basket.  With the delivery fee and the required one time $2.00 contribution for coop bags, my total came to $24.25.  Take a look at a snapshot of the Produce Basket.

This picture doesn't begin to do justice to what was in the basket.  There were bananas, plums, nectarines, fresh ginger, cilantro, Napa cabbage, button mushrooms, tomatoes, lettuce, oranges, apples, carrots, potatoes, and cauliflower.  The bag had to weigh about 30 lbs.  Amazingly, everything was very fresh and well worth the money spent.  Some weeks the bag weighs 40 lbs plus.

The co-op delivers every two weeks.  When I arrive at the pick up point, there are probably 50 people waiting in line to get their produce.  Pick up goes very quickly.  Everything is sorted into bags and boxes and our orders are labeled with our names.  I have quite a time carrying all of my purchases all the way to the car.

Check out the co-op when you have time.  Their website is www.communityhelpingscoop.com.  There are groups all over the St. Louis area.  I happen to be part of the High Ridge group.  Be sure to sign up for a group, and they will e-mail you a couple of days ahead to remind you to order, and then send you a reminder to pick up your produce on the delivery date.

Grandma's Recipes

Most of Grandma's recipes have been for what I call ordinary everyday recipes that came out of the 1940s through 1960s.  There are tools in the blogger world to look to see how many people read posts and I've definitely found a pattern.  The more exotic the recipe name, the more visits there are to that post.

There are certainly gems hidden in the posts on this page -- I've had the pleasure of discovering most of them.  It's just a shame that more people don't take the time to read back through the recipes to discover the basics.  Grandma didn't have the luxury of running to the grocery store just to pick up a forgotten item.  Her shopping was limited to one day each week -- usually Saturday.  She relied on items in her freezer, on her canning shelves, or from her garden to plan her dinners.

It couldn't have been easy.  I can't imagine not being able to just run to the store for something I need to complete dinner.  That happens to me frequently.  Grandma was a planner.  She had to think ahead -- there were no microwaves to defrost meat or other items.

We have so many luxuries when it comes to cooking compared to those who cooked years ago.  One of my resolutions for 2013 is to get my financial house in order.  To accomplish this, I'll need to review my grocery budget.  That's one area that can use an extra eye!

My Grandma's Hands

Growing up my sister and I spent time each summer with my Grandma and Grandpa on the farm.  We loved to go to the barn with Grandpa and feed the cats each evening.  We loved helping to pick veggies and berries in the garden every day.  But, most of all . . . we loved to help Grandma in the kitchen.  She made everything from scratch and everything was so good!

Looking back, I remember Grandma's hands.  Yes, they were wrinkled, but her hands were always busy and I thought they were cute.  I wanted nothing more than to be able to cook like Grandma.  Today, I look at my own hands and I see hers.  They aren't young anymore.  They are wrinkled (I call them love lines) and I wouldn't have it any other way.

Feeding my family and friends gives me the greatest pleasure in life.  My kitchen and dining room are the place we always wind up.  Three-year-old  Christian loves to help me in the kitchen already.  I can only hope that when my grandchildren are all grown up they will look back and think about Grammy's wrinkled hands and the goodies I made for them and the dishes we made together.  Is there any better legacy?  I don't think so.

Thanksgivings Past

Growing up, I think my Thanksgiving holidays were like lots of others -- we had more than one family meal to fit in.  My mom's side of the family was rather large.  She came from a family of seven children.  My dad was an only child.  Dinners were a bit different.  We loved spending time with cousins, aunts and uncles with one family and we loved being the center of attention with the other.  It was a great mix!  My childhood holidays were great!  I hope my grandchildren will remember theirs just as fondly.

My Grandma Mohr had a huge group of people to cook for.  I can't begin to imagine how much food had to be prepared for all of us.  Plum Pudding was always the perfect finish to our holiday meal.  Yummy!  I need to learn how to make that.  My Grandma Kruse had a smaller group to cook for and always went all out!  Cinnamon Rolls would start the day and Sweet Potato Pie would end dinner.  My sister, Kim, would refuse to eat the pie because it wasn't pumpkin.  It really did taste the same.

I hope one day my kids and grandkids will look back and remember a favorite recipe from our Thanksgiving dinner.

Dinner Rolls

8 oz warm whole milk (100 degrees)
1/3 cup sugar
1 pkg active dry yeast
15 oz all-purpose flour, plus extra for kneading
2 egg yolks
2 1/2 tsp kosher salt
1 stick of butter (6 Tbsp at room temp and 2 Tbsp chilled and cut into 16 small cubes)

Butter a sheet pan and set aside.

Place the milk, sugar, yeast, flour, egg yolks, and salt in a bowl.  Stir and then work with hands to combine.  When well mixed, let dough rest for 15 minutes.

Add 2 oz of the room temp butter and mix dough well.  Work dough until it pulls away from the side of the bowl.

Turn the dough out onto a lightly floured work surface and roll and shape with hands to form a large ball.  Return dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.

Remove the dough from the bowl and roll into a 16 x 3" long log.  Use a bench knife to cut the dough into 1 3/4 oz portions, about 16 rolls.  Using your loosely cupped hand, roll each portion on the counter until they tighten into small balls.  Working 1 at a time, use a rolling pin to roll each small ball into a 3" circle or oval.  Use the side of your hand or a small dowel to make an indentation across the middle of the circle.  Place a small pat of chilled butter into the center of the indentation, then fold in half and gently press to seal the edges.  Place the rolls, top-side down onto the prepared sheet pan, spacing them evenly.  Melt the remaining 1 oz butter and brush the tops of the rolls.  Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 - 40 minutes.

Preheat the oven to 400 degrees.

Remove the plastic wrap and bake for 8 - 10 minutes.  Rotate the pan halfway through baking.

Remove the pan to a cooling rack and cool for 2 - 3 minutes before serving.

Rice Pilaf

1 stalk celery (diced)
1/4 cup fresh mushrooms (chopped)
1/4 cup white onion (diced)
1 Tbsp butter
2 cups chicken stock
2 cups water
2 bay leaves
1 tsp salt
2 cups white rice

Saute vegetables in butter until tender.

Combine chicken stock, water, bay leaves and salt.  Bring to a boil.

Preheat oven to 325 degrees.  Place the rice in deep baking dish.  Mix with vegetables and liquid mixture; stir well.  Cover pan with foil.  Bake 1 hour.

Savory Zucchini Muffins

The end of the summer garden has produced far more zucchini than anyone can possible use.  Grandma found a creative way to use up some of the extra zucchini by using it as a healthy ingredient in muffins.  These are delicious and are sure to become a family favorite.  They're easy too!

1 1/4 cups flour
2 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp Italian Herb Seasoning or dried Thyme

1 cup shredded zucchini (1 medium sized zucchini)

1/3 cup milk
1/3 cup vegetable oil
1 egg

Combine all of the dry ingredients and stir to mix.  Add your liquid ingredients one at a time and then mix just until all ingredients are combined.  Stir in the zucchini and gently stir.

Spoon into 12 muffin cups (fill about 1/2 full).  Sprinkle with a dusting of grated Parmesan Cheese.  Bake @ 425 degrees for 20 - 25 minutes.

Don't let the sugar fool you - these are not sweet muffins.  They are a perfect compliment to a soup dinner -- Tomato Soup, Potato Soup, Corn Chowder, or Beef Stew.

Sweet Potato Casserole with Apples

This is one of those perfect fall dishes that Grandma could prepare using fall produce.  It's the perfect casserole for cool fall nights.

4 sweet potatoes (peeled and cut into 1/2" slices)
2 large apples (peeled and sliced)
1 tsp salt
2/3 cup light Karo syrup
2/3 cup brown sugar
2 Tbsp butter
1/2 cup chopped pecans

Preheat your oven to 350 degrees.  Place potatoes in a medium saucepan and cover with water.  Stir in salt and bring to a boil over high heat.  Boil for 10 minutes until potatoes are just tender.  Drain.

Place sweet potatoes in the bottom of an ungreased 13 x 9" baking dish.  Top with sliced apples.  Drizzle apples with corn syrup and then sprinkle with brown sugar.  Dot with the butter and top with the finely chopped pecans.

Cover with foil and bake for 35 minutes.

Grandma's Green Goddess Dressing

I remember Green Goddess Dressing when I was a youngster.  It was one of those things I wasn't even about to try because it was green.  Well, not with this recipe.  It's white with just a tint of green from the fresh herbs.  It's fabulous on salad or used as a dipping sauce for veggies.  It's particularly good on potatoes.

1/2 cup Miracle Whip
1/3 cup sour cream
2 Tbsp water
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
2 tsp chopped fresh tarragon
1 tsp Worcestershire sauce
1 tsp anchovy paste - or mash one whole anchovy
1 tsp minced garlic

Combine all ingredients in a food processor and blend until smooth.   Makes about 3/4 cup.  Refrigerate until ready to serve.