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.

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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:)

Maple Syrup Dumplings

This recipe is an old Amish recipe that I added my own special touches to. The original recipe can be found in a cookbook called “Cooking from Quilt Country” by Marcia Adams.

ImageThe dumplings are made with gluten-free flour, and instead of maple syrup, which is very expensive, I substituted pancake syrup. The finished product is delicious.

Begin by taking a large pan, I used my wok, and placing 2 cups of either maple syrup or pancake syrup into it, along with one cup of water and two tablespoons of butter. Bring to a boil and then turn down to a low simmer.

ImageWhile this is simmering mix together in a bowl, one cup flour, two teaspoons baking powder, 1/2 teaspoon salt, two teaspoons sugar, and 1/2 teaspoon nutmeg. Add one tablespoon cold butter, and work it with your fingers till crumbly. In a separate bowl mix one egg until frothy. This takes about five minutes by hand with a wire whisk. Then add 1/2 teaspoon vanilla, and measure a half cup of milk, but don’t put it in the bowl. Put about 1/4 of the milk into the egg and vanilla mixture, then stir it into the flour mixture until well blended. Add a little more milk if the batter is too thick.  Don’t use too much milk, because you don’t want a runny batter.

Then take a tablespoon and scoop the dumpling mixture, one tablespoon full at a time, into the pan with the simmering syrup. The batter should make six large dumplings.

ImageKeep the mixture simmering and cover it with a lid and cook twenty minutes, without removing the lid. Please do not remove the lid!

To serve the dumplings, place dumpling in a small bowl and cover with a little bit of heavy cream. Delicious!

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Nilla Wafer Pumpkin Pie

This recipe is a take on Pumpkin Pie Bars found at http://www.roxanashomebaking.com

You will need a deep dish pie plate for this recipe and a Food Processor.

Place 1/2 box Nilla Wafers into a food processor with blade in.

ImageImageWith the lid securely fastened, pulsate the food processor for about 2 minutes, or until Nilla Wafers are finely ground.

Place the crumbs into a bowl, and add 1/2 stick of melted butter. Stir until well combined. Press the mixture in the bottom and sides of a deep dish pie pan.

ImageNext mix the following ingredients with a hand mixer until well blended:

(1) 15 oz can of pumpkin, 1 cup heavy cream, 2 eggs, 1/2 cup packed brown sugar, 1/4 cup white corn syrup, 1 tablespoon pumpkin pie spice, 1/2 teaspoon salt

ImageMix well, and pour into pie plate.

ImagePlace on middle rack in 350 degree preheated oven and bake 1 hour.

Remove from oven and cool completely on a rack. Do not cut pie until it is completely cooled.

ImageAnd here is a slice of delicious Nilla Wafer Pumpkin Pie. Enjoy!

Strawberry Cream Trifle

This recipe is an improvisation of a recipe that can be found on http://theslowroasteditalian.com.  That recipe is called Strawberry Shortcake Tiramisu, which is a very pretty name for a really delicious dessert! Please check out the website, because it is great!

Below is a picture of a large trifle bowl.

ImageYou can see how big it is in relation to the 8″ round cake stand I have the bowl sitting on. It’s a beautiful bowl, that I picked up last week at the Goodwill Store for $3.00. I’ve wanted to make trifle for a long time, and today is the day:)

You will need the following ingredients:

2 packages of Dessert Shells, used to make strawberry shortcakes. These can usually be found in the produce section of the grocery store along with the strawberries, of which you will need about 2 cups, cleaned and sliced.

ImageYou will also need, one 8 ounce package of cream cheese, 1 cup of heavy cream, 1/4 cup sugar, and 4 egg yolks.

Combine the sugar and egg yolks in a mixer bowl, and with the whip attachment, beat for 5 minutes.

ImageThen add the softened cream cheese, and heavy cream and beat on medium high for about 5 minutes. Be sure the cream cheese is room temp so you don’t have lumps in your mixture.

Take the dessert bowls and cut them into quarters. Dip them lightly in some orange juice, or orange liqueur with the alcohol cooked out of it. (To do this just cook the liqueur at a simmer for about 5 to 7 minutes, then let cool).

ImagePlace the first layer of cake on the bottom of the trifle bowl.

ImageThen put half the cream cheese mixture over the cake, topping that with half the strawberries.

Repeat the layering one more time, topping with strawberries.

ImageYou can top with whipped cream to serve.

There you have it, a great recipe, altered a little bit by Grannie!

Enjoy!

 

My Granddaughter Emma, her Girl Scout Troop, and Scrambled Eggs :)

ImageThis is my granddaughter, Emma, learning how to crack an egg.

I had the pleasure this evening of accompanying her to her Girl Scout troop meeting, where they were making breakfast for dinner!

What a cleaver idea, and great way to start introducing culinary skills to the girls!

ImageEmma cracked the egg perfectly, and did not get any shells in the bowl. In fact, all the girls did! They were all naturals.

ImageHere she is pouring the egg mixture into the skillet.

ImageHere she is cooking the eggs. She’s taking the job very seriously, too.

Unfortunately, the picture I took of her eating, didn’t turn out. But the girls made a FEAST of scrambled eggs, waffles, pancakes, sausage, bacon, and fruit.

Mrs. Stephanie, the troop leader, did a great job with the girls and gets 5 stars in my book as a great troop leader! Thanks, too, to all the parents who helped.

Steak and Camelback Potatoes

To make the potato, take any type of potato and wash and clean it very well, then set it inside a wooden spoon.

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Take a knife and slice the potato from the top until the knife touches the wooden spoon. This will give the potato a fanned look.

Place the potato in a baking dish, drench with melted butter and salt and pepper. Bake at 350 degrees for one hour.

Meanwhile, marinate the steaks. Any type of steak will do.

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I always marinate my steaks in beer. Any beer will do. Then make a mixture of herbs to mix in with the beer to cover the steak. I used a McCormick Cajun spice blend. Marinate for an hour while the potatoes cook. 

Prepare the grill for the steaks. Then place the steaks onto the grill, and cook to your preference. I make mine medium rare.

Serve the steak with horseradish and the potatoes with sour cream. Yummy!

This dish is easy and simple to make. Enjoy!

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