Grannie has been battling breast cancer for the past year, so there have been no new posts. But I am finally over the worse of the side effects of treatment.
I did lose all my hair. Right now I am at 6 months new hair growth. I am updating my photo to the new me.
If you are interested in learning about my Cancer experience, go to my page, tallgirlrising com.
Grannie is working on some new recipes, but tonight I am going to post a really fun way to roast chicken. So stay tuned for that!
I am also creating a video I will post that is of me showing you how to prepare a very special Italian entree that is my own creation. You’re gonna love it!!
So welcome back Grannie for recipes and just plain foodie fun!!
Today I am featuring my Mom again! She has a method of hard boiling eggs and peeling them, without the peels sticking to the eggs, that I want to share with you today. It works every time:)
Then shake the eggs around in the pot till the eggs start to crack.
Today I prepared one of our family favorites, a German Puff Pancake. It would have been perfect filled with fruit, but unfortunately, I didn’t have any fresh, organic berries on hand, so we used a little maple syrup. They can also be eaten plain, with sifted powdered sugar, or filled with cooked apples. The options are endless. Good with ice cream, too:)
The first thing you must have is the oven preheated to 475 degrees, with a cast-iron skillet that has been in the preheated oven 5 – 10 minutes. The pan must be very hot for this recipe to be successful.
Then place 1/2 stick butter into the heated pan after you have removed it from the oven
1 cup flour, 1 cup milk, 6 eggs, 1 tsp vanilla, 1/2 tsp salt, 1/4 tsp nutmeg
The butter will melt quickly, but should not burn. Quickly pour the batter over the melted butter and carefully place the skillet back into the oven.
Cook on 475 for 15 minutes, then reduce heat to 375, and finish it off with about 10 more minutes.
Fill with fruit or other suggested toppings.
The original recipe for this pancake can be found in Marcia Adams’ cookbook, “Cooking from Quilt Country”.
Perfect breakfast for the holiday weekend!
Thanks to Pillsbury for their incredible ready-made pie crust, otherwise, I don’t think my pies would have been baked for Thanksgiving day!
I will post our Vegetarian Thanksgiving on another blog tonight. Hope everyone has a wonderful day!
Today I learned something valuable–do not wait until the “Eve” of anything to try something new. Experiment well ahead of when you need to have your culinary delight prepared. It is now 7:30 p.m. Arizona time, Thanksgiving Eve, and I do not, as of yet, have one pie baked:(
I found a supposed 100 year old pie crust recipe that I wanted to try out. I decided to use gluten-free flour and coconut flour in place of white flour. I also decided to use coconut oil in one batch and Crisco shortening in the other batch. Each batch would make three 9″ pie crusts. Two pecan pies and two pumpkin pies were on my list, (and still have to be made before this day is over!)
To make a long story short, and save the fun part for you to see in the video, I’m using Pillsbury ready-made pie crusts to make my pies:)
Go to YouTube and type in search, Grannie Cooks!
Have a good laugh watching the video, just remember, it’s my first time in front of camera, and I was very nervous.