Missing in Action: One Year Later

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!!

The perfectly peeled boiled egg…

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:)

ImageHere is my Mom. Her name is Melva Jean. She helps with a lot in the kitchen. She cleans up all the messes made by my constant cooking:)

ImageBring one dozen eggs to boil, and boil about 15 minutes.

ImageCarefully, drain the water out of the pan. This is how my Mom does it. I prefer to roll the whole thing into a colander and drain it that way.

Then shake the eggs around in the pot till the eggs start to crack.

ImageFill the pot halfway up with cold water and add about two cups of ice. Allow to sit until eggs are cold.

ImageAnd there you go! Easy to peel hard boiled eggs!

German Puff Pancake

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

ImageImageBeat the following ingredients in a bowl or a blender until smooth:

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!

 

 

 

Grannie cooks Thanksgiving Pies:)

Thanks to Pillsbury for their incredible ready-made pie crust, otherwise, I don’t think my pies would have been baked for Thanksgiving day!

ImageHere are the pecan pies I made this morning. After yesterday’s pie crust making fiasco, it was a huge relief to just prepare the filling and pour it into the crust.

ImageImageMiss Libby helped me quickly make the pumpkin pies I need for today.

ImageAnd here is everything all finished up. Can’t wait to have some later on today.

I will post our Vegetarian Thanksgiving on another blog tonight. Hope everyone has a wonderful day!

Pie 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.

Happy Thanksgiving!

Meet Great-grannie, or Nana as the kids call her…

This is my Mom, Melva Jean:)

ImageShe was born in Oklahoma, but has spent nearly her entire life in Arizona.  Today’s recipe, Cornish Game Hens with Herbs and Orange Sauce is her own original recipe, and I am going to share it with you right now. And may I just say it was DELICIOUS! We also steamed PURPLE CAULIFLOWER! My hubby and Mom were both skeptical, but it tastes just like white cauliflower, and it was yummy, too.

ImageThis is a Purple Cauliflower.

We cleaned it good and removed the stem and leaves, then steamed it for a few minutes in the wok with about a cup of water.

Image

As this dinner serves four, I took 4 Cornish game hens, thoroughly cleaned them, and placed them in baking dishes. Then I took a bunch of herbs, (lemon grass, thyme, and rosemary), and washed those as well.

ImageThen I stuffed the hens with the herbs and a crushed chunk of garlic, and a big ‘ole slice of butter.

ImageNow take a bottle of orange sauce, that you can purchase at your local grocery, and pour the entire bottle over the four hens until they are soaked in it.

ImageNow the hens are ready to cook.  Wrap the baking dishes with foil and place in a 325 degree oven for about an hour and a half. Take a peek at them after an hour of cooking to see how they are doing. When the leg easily falls off, the hens are done.

ImageServe and enjoy:)