Author: Robert Andrews

Chocolate Mousse Pie

Crust

  1. Crumble 28 oz  Oreo cookies in a food processor
  2. Drizzle in 4 oz clarified butter – emulsify
  3. Bake 10 minutes at 300º – then remove and cook at least 30 minutes

Inside

  1. Break 24 oz Semi sweet chocolate morsels into a large mixing bowl
  2. Add 2 tsp vanilla and salt to taste
  3. Pour in 2 C steaming hot cream and mix gently to dissolve chocolate
  4. Combine 1/2 C granulated sugar and 4 C whipping cream
  5. Beat until hard peaks form
  6. Fold egg whites into chocolate and pour into prepared crust
  7. Refrigerate at least 4 hours before serving

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

  • 2 large carrots (grated)
    DRY INGREDIENTS
  • 1/2 C AP raising flour
  • 1 TBL raw Old Fashioned oatmeal
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
    WET INGREDIENTS
  • 2 eggs
  • 1/2 C light brown sugar
  • 1 TBL melted butter
  • 2 TBL raisins
  • 1/2 tsp vanilla
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. Serve with cream cheese icing (see below) or just sprinkled with icing sugar.

Cream cheese icing

  • 100 g cream cheese
  • 1 lemon – well washed – zested and juiced
  • 2 tsp vanilla
  • 1 TBL whipping cream
  • 30 g confectioner sugar
  • Mix all ingredients together with the hand mixer.

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Personal Carrot Cake

This makes a cake small enough for two people

• Showpiece Carrot Cake

As tasty as it is beautiful

• James Ormshy’s Whole-Wheat Carrot Cake

This is from Cindy’s Recipe Cards

Personal Carrot Cake

You will need a scale to do this recipe justice.

Dry Ingredients

  • 1 large carrot – grated and weighed (eg) 130 gm
  • ± 1 C AP flour (sifted and weighed (eg) 130 gm – same weight as your carrot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2 tsp Grandpa’s CinnaSugar®
  • Dash  allspice

Wet Ingredients

  • same weight as your carrots :: 3 parts white, 1 part brown sugars
    (eg) 130 gm – approx 100 gm white, 30 gm brown
  • 2 eggs – assuming APPROXIMATELY 8 ounces of sugar
  • 2 ounces (weight) Greek Yogurt
  • 1.5 ounces (weight) crushed pineapple
  • 1.5 ounces (weight) mayonnaise
  • 1 tsp ginger, grated
  • ½  lemon, zest and juice
  • ½  cup (volume) blended oil
  • granulated sugar

Step by Step

  1. Combine wet and dry ingredients – folding gently
  2. Pour into buttered springform pan
  3. Bake at 300º for 45 minutes – or until internal temp is 200º
  4. Let cool for 30 minutes
  5. Using a fork, poke about 200 holes in the top
    Not exactly 200, just a lot of holes
  6. Combine in sauce pan (over low heat) 1 TBL butter, vanilla, 1/4 C sugar, cinnamon and 2 TBL buttermilk
  7. Pour evenly on top of poked cake
  8. While this soaks in, mix the cream cheese topping:  2 oz Softened cream cheese, 3 TBL powdered sugar, 2 oz butter and vanilla
  9. When cake has cooled to about 80º or lower (about 1 hour) spread topping
  10. Remove springform pan

 

Doggie Dental Treats

Ingredients

  • 2 C oatmeal (pulverized)
  • 2 C whole wheat flour
  • 1 tablespoon of Swanson Premium Activated Charcoal
  • 2 ripe bananas
  • 1/3 C peanut butter
  • 4 tablespoons vegetable oil
  • 1 egg
  • 1/2 cup packed fresh mint
  • 1/2 cup packed fresh Italian parsley
  • 1 cup chicken broth or water
  • Swanson GreenFoods Liquid Chlorophyll

Step by Step

  1. Line baking sheet with parchment (I used a baking mat).
  2. Combine charcoal with flour and set aside.
    You’ll find brown rice flour in a lot of pet treat and pet food recipes.
    Many dogs are sensitive to wheat/wheat gluten and brown rice flour is easier for them to digest. Activated charcoal is carbon that has been treated with oxygen and is able to absorb a wide range of impurities.  This can be ordered in bulk on Amazon.
  3. Put parsley, mint, oil and 1/4 cup of broth or water into food processor.
  4. Process until very chopped, like pesto, then add chlorophyll.
    Chlorophyll helps freshen breath both by eliminating odors in the mouth and by promoting a healthy digestive tract—poor digestion being a primary reason for bad breath. The recipe I followed said 3-4 droppers-full, but since my bottle didn’t have a dropper, I guessed and used a generous teaspoon.
    Pulse a few times to mix.
  5. Add this to the flour/charcoal and mix well.
  6. Beat egg lightly and mix in.
  7. Knead, adding remainder of water or broth until you have a very sticky (yet grainy) dough ball.
  8. Dust the work surface with more rice flour—makes your life easier and gives the treats extra crunch.
  9. The recipe said to knead dough until an even green color.
  10. My dough was decidedly NOT green so I just kneaded until everything seemed evenly combined.
  11. Roll out to about 1/4 inch thick, or whatever thickness you prefer, adding flour as needed.
  12. Cut out with your favorite shapes.
  13. Bake for 45 minutes at 300º
  14. Flip and bake for 30 more minutes, then turn oven off.  Leave door closed
  15. Let rest another hour, then remove from oven
  16. Cool and store in an air-tight container in the fridge.

Pet Treats you should Never Give Your Pet

The following treats can cause cancer in dogs.

  • Milkbone Dog Biscuits – Contain BHA as a preservative – a known carcinogen
  • Pup-peroni – BHA and propylene glycol, a major ingredient in anti-freeze
  • Temptations – Actually can contain dead dogs and cats
  • Beggin Strips – Contains food dyes not allowed in food for human consumption
  • Snausages – Banned by FDA for use in cat treats – Still used in dog treats

For good information, visit the Facebook Page of Dr Karen Becker

Toxic Treats

BHA is identified as a CANCER-CAUSING agent which can be found in these following pet treats:

Posted by Dr. Karen Becker on Monday, June 26, 2017

Grandpa’s Animals – COLLECTION

Cancer-Causing Pet Treats

– Five mainstream treats that are actually bad for your dog

Hobo Dog Biscuits

– Use up your refrigerator scraps to make healthy treats

Ivermectin – Heart Gaard

– Jury is still out on the efficacy of this recipe

Veggie Dog Biscuits

– A healthier option

Meat Stock

– If making this for humans, use salt. If making for your dog, OMIT SALT.

Doggie Dental Treats

– A healthy and digestible dental treat

Crepes – COLLECTION

Your crepe batter should be like EXTREMELY thin pancake batter, but not as thin as milk.  After pouring into the skillet quickly tip the pan to spread the batter around making it as thin as possible.

HINT:  Mix only half of your liquid into your flour and stir until smooth, THEN pour in the rest of your liquid.  This will help avoid lumps.

Quick and Simple All-Purpose Crepe Batter
1 C flour
1/2 milk
4 TBL butter (melted)
1/2 C water
3-4 eggs
1 tsp canola oil or melted butter
1/2 tsp salt
1/2 tsp vanilla
1 TBL CinnaSugar

 

• for savory – sub 1/4 C of buckwheat flour for AP flour,
and add a dash of French Toast seasoning or cumin

Wholly Crepes – Halifax, Nova Scotia

Crepe Lasagna

Cok au Vin Crepe Filling

Grandpa’s Breakfast Crepe
with cream cheese and jam filling
Crepe Cake
Cullen Campbell
Crepe Notes

 

 

 

 

 

 

 

Blinchiki (Russian Style Crepes)

Prep Time: 20 minutes

Cook Time: 3 minutes

 

12-15 crepes

Ingredients:

1 eggs

2 cups milk

1 tablespoon sugar

1/2 teaspoon salt

1,5 cups all purpose flour

2 tablespoons of any oil, plus more for pan

For Serving:

Any fillings

Russian traditional fillings:

Desserts: Sour cream, sweetened condensed milk, any jam, honey, cottage cheese

Savory: Caviar, smoked salmon with sour cream

In a medium bowl, whisk together eggs, milk, sugar, and salt. Mix in flour, 1/4 – 1/2 cup at a time, until a runny batter forms. Whisk in the oil and let rest for about 15 minutes.

In a 10 inch skillet or pan, rub a little oil and heat over medium low to medium. Once thoroughly heated, add 1/4 – 1/3 cup batter to the center and immediately tilt the pan in a circle to coat the bottom in a thin layer. Cook until bubbles begin to form and the bottom turns golden, about 2 minutes. Flip and cook until the other side is golden, 30 seconds to 1 minute. Remove to plate. Rub the pan with more oil and repeat with remaining batter.

Enjoy from Blinchiki!

Heath Bars – Copy Cat Recipe

Ingredients

  • 3/4 C sliced or lightly crushed almonds
  • 1 pound Vermont or Irish butter (higher fat content)
  • 2 1/2 C granulated sugar
  • 1/2 tsp coarse sea salt
  • 1/4 C dark Karo syrup
  • 1/3 C water
  • 2 bags semi-sweet chocolate chips
  • 1/2 C Canola oil

Step by Step

  1. Preheat oven to 350ºF.
  2. Spread almonds onto a baking sheet and toast until lightly browned (10-12 minutes)
  3. Remove almonds, cool and LIGHTLY chop in a food processor – set aside.
  4. Spray a cookie sheet with cooking spray
  5. Line cookie sheet with foil and press until smoothed
  6. Spray the foil and set aside
  7. In a large saucepan over low heat, melt the butter
  8. Add the sugar, salt, corn syrup and water
  9. Increase temperature to medium and bring the mixture to a boil WITHOUT STIRRING
  10. Monitor temperature until soft crack stage – 280ºF PLUS OR MINUS ONLY ONE DEGREE
    This can take quite a long time – be patient
  11. Monitor temperature with a full immersion thermometer.  DO NOT use an infrared in this case, cause you need internal temperature.
  12. Using a pastry brush, keep the side of the pot brushed clean to avoid crystallization
  13. When the mixture reaches 280ºF pour into the prepared baking sheet and let cool about 10 minutes
  14. Cut it into bars and let cool another 10 minutes
  15. Use a paper towel to dab off excess grease
  16. Using a double boiler, melt the chocolate chips over medium heat.
  17. Stir in the Canola oil
  18. Using a fork, tongs or chopsticks, dip each bar into the chocolate
  19. Let excess chocolate drip off.
  20. Place on a baking sheet lined with waxed paper for cooling
  21. Repeat with the rest of the bars.
  22. Refrigerate an hour, then wrap in clean waxed paper.

Frittata – COLLECTION

Spelled by some Fritatta, but according to Google, my title spelling is correct.

New Life Frittata

New Life Frittata

Adding New Life to Old Food is the basis for one of my books. This is one of my favorite recipes from it.

Zucchini Frittata

Zucchini Frittata

North American Frittata

North American Frittata

Spanish European Frittata

Spanish European Frittata

Goat Cheese Frittata

Goat Cheese Frittata

Mini Breakfast Frittata

Mini Breakfast Frittata

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

Quiche – COLLECTION

Also TORTA ESPANOLA

A quiche is basically a custard with different ingredients mixed in. Here are some recipes. Where specified, many of these recipes use a BASIC CUSTARD.

For a dessert custard, use the above ingredients PLUS 1 TBL sugar or honey

Quiches frequently (but not always) are in a pastry crust.  Here is a link to a pastry crust.  I only have one.  I personally prepare it without a crust, which allows me to deviate from the form and use  a cupcake pan.

PASTRY DOUGH

VARIATION – Basic 1 egg per 1/2 C liquid (Half and Half for a dense quiche)

  • Bacon, leeks, gruyere
  • Caramelized onions – lots
  • Artichoke hearts, spinach (dry), Parmesan cheese
  • Sauteed mushrooms, Swiss cheese
  • Alternate Cheddar Cheese
  • Chicken, goat cheese, sun dried tomato
  • Blanched asparagus, smoked salmon
  • Spam and cheddar cheese
  • Ham, spinach and a strong flavored cheese

Bake at 350º covered for about 45 minutes (toothpick test) then uncover and let cook 15 more minutes

Third-Party Quiche Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

• Leek and Stilton Quiche

https://www.grandpacooks.com/recipes/leek-and-stilton-quiche/

• Hash Brown Potato Quiche

Hash Brown Potato Quiche

• Mushroom, Gruyere and Spinach

Mushroom, Gruyere and Spinach Quiche

• Breakfast Quiche

Breakfast Quiche

• Brunch Quiche

Brunch Quiche

• Lunch or Dinner Quiche

Lunch or Dinner Quiche

• Spinach Breakfast Quiche

Spinach Breakfast Quiche

• Kale and Mustard Greens Quiche

Kale and Mustard Green Quiche

• Torta Española

Tortilla Española

• Quiche Florentine

Best Quiche Florentine

Fried Salmon

  1. Fresh salmon
  2. In the fat part of the filet, cut cross hatches across skin – about 3/4 inch slices – halfway through
  3. Oil and Salt both sides lightly
  4. Cook in 400º hot canola oil (skin side down) just till it cooks about halfway (2 minutes per side)

NOTE:  When you put it in, LEAVE IT ALONE for the first 2 minutes.

Ice Cream French Toast

INGREDIENTS

  • 6 egg yolks
  • 1/2 C sugar
  • 1 tsp Grandpa’s CinnaSugar
  • 1/2 tsp vanilla extract
  • scant salt
  • 1 C whole milk
  • 1 C heavy whipping cream
  • Soft bread (brioche, banana bread, croissant, Hawaiian rolls, etc)
  • 4 TBL clarified butter (for the fry pan)

STEP BY STEP

  1. Cream together yolks and sugar
  2. Mix in cinnamon, vanilla and salt
  3. Mix in milk and cream
  4. Soak thick slices of the bread for 1/2 hour – 2 hours
    Thicker breads need to soak longer
  5. Heat clarified butter in a non-stick skillet
  6. Cook the bread 6 minutes per side, then 3 minutes per side  ( 6 flip 6 flip 3 flip 3 serve )
  7. Serve with real maple syrup or macerated fruit

You can also break bread apart and put into a greased baking dish, and skip steps 5 and 6 above.  Just bake at 350º for 20 minutes and serve with berries on top.

 

GOING THE EXTRA MILE

  1. Macerate fruit:  Toss 1/2 C strawberries, 2 TBL lemon juice, 1/2 blueberries and 1/2 C sugar, and a splash of Balsamic vinegar.
  2. Let rest for about 30 minutes.

OPTIONAL CRUNCH TOPPING

  • 1/2 C Brown Sugar
  • 1/2 C Flour
  • 3 TBL melted butter
  • 3 TBL maple syrup
  • 2 TBL raw oatmeal
  • Optional 1/4 C chopped pecans

Mix together and put on top of soaked bread

SIMPLIFIED

You can use the above ingredients, or you can buy 1 pint of vanilla ice cream, then skip right to step 4 above.

 

French Toast – COLLECTION

There are many ways to make French Toast.  Here are just a few of the possibilities  In Spain, this is called Torrijas or Easter Bread.

French Toast Casserole

Ice Cream French Toast

Mini French Toast Medallions

Grandpa’s French Toast

French Toast Rolls

  • Flatten sponge bread with a rolling pin
  • Trim crust
  • Stuff and roll
  • Dip in egg mixture
  • Fry in pan

Ricotta Filling

  • Ricotta
  • Powdered sugar
  • Vanilla
  • Orange zest
  • Cinnamon
  • 1 Egg yolk
    Alt Filling: Jam

Tips

  • It’s always better if you can let your custard sit in the fridge overnight.
  • Use a fresh but hearty bread.  Slice thickly and let air dry in rack for 6 hours.
  • Soak in custard mixture at least 1 minute per side

Oven French Toast

  • Preheat oven to 375º
  • Grill in cast iron skillet till lightly browned using butter
  • Finish in oven at 375º for about 5 minutes

This will not only cook them properly, but they will all be hot when you serve them.

Stuffed French Toast

  • Cut a slice of brioche about an inch thick.
  • Cut a slice all the way through, making a pocket.
  • Pipe in Cream Cheese Filling (right)
  • Soak in mixture of two eggs, 1/4 C buttermilk and 1/4 C whole milk for 20-30 minutes.
  • Heat butter up in your skillet until it starts to brown.  Be very careful to not take it too far, or it will make the butter bitter.
  • Cook over low heat for 10-15 minutes
  • Top with Plum Sauce

Cream Cheese Filling

  • Cream Cheese (room temperature)
  • Vanilla
  • Lemon juice and zest
  • Sugar
  • CinnaSugar

Brownies and Fudge – COLLECTION INDEX

Sugar Chemistry

Sugar Temperature Chart

The Chemistry of Brownies

The Chemistry of Brownies

Equivalents

CLASSIC FUDGE

The Easiest Fudge in the World

– not necessarily the best, but the easiest

Easiest Fudge in the World

Basic Chocolate Fudge

– understand the basics before venturing out

Basic Chocolate Fudge

Easy Peasy Fudge

Easy Peasy Fudge

Old Timey Chocolate Fudge

– be careful to NOT overbake

Old Timey Chocolate Fudge

CLASSIC BROWNIES

Grandpa’s Brownie Snack

– a mixture of OTC ingredients for night snacks

Brownie Snack

David’s Chocolate Fudge Brownies

David’s Fudge Brownies

Late Night Chocolate Fudge Brownie Mix

Late Night Chocolate Fudge Brownie Mix

Basic Fudge Brownies

– from a friend – Dueling recipes

Fudge Brownies

Salted Caramel Fudge Brownies

– from Food and Wine magazine

Salted Caramel Fudge Brownies

Caramel Pecan Brownies

Caramel Pecan Brownies

Batter Brownies…

– or Cookies or Cupcakes

Brownie Batter Cookies or Cupcakes

Chocolate Chunk Brownies

– a deconstructed recipe from Grandpa

Chunk Chocolate Brownie

BROWNIES WITH ANOTHER STORY

Alice B Toklas Brownies

– a special recipe for the boomers

Alice B Toklas Brownies

Pumpkin Chocolate Brownies

– a treat worthy of The Great Pumpkin

Pumpkin Chocolate Brownies

Lemony Lemon Brownies

– a Facebook share

Lemony Lemon Brownies

Multi-Level Brownies

  • Mix a brownie box mix
  • Spread 1/3 brownie mix onto a baking pan lined with parchment
  • Spread a layer of Nutella
  • Spread another third of the brownie mix
  • Put down a layer of lightly crushed oreos
  • Add a layer of Biscoff caramel spread
  • Add the final third of the brownie mix
  • Bake 375º for 40 minutes
  • Let cool 10 minutes before cutting

Strawberry Fudge

– by Chef Country Velador of Super Chunk Sweets & Treats – Your Life A to Z

Strawberry Fudge

Momma Reiner’s Chocolate Fudge

Momma Reiner’s Chocolate Fudge


– from Martha Stewart

Momma Reiner’s Chocolate Fudge Marshmallows

Momma Reiner’s Chocolate Fudge Marshmallows


– from Martha Stewart

Pizza – COLLECTION

There are as many ways to make pizza as there are ways to make a casserole. Here are some that I enjoy:

A collection: soon to be decanted
– These will be broken apart into separate links

General Information

Tips and Tricks
– Some info to make your life easier

Tips and Tricks
– Pizza wisdom from Grandpa

Tips and Tricks
– from Southern Living magazine

Basic Pizza Dough
– from Grande Pizza

Sauce Recipes

Easy Pizza Sauce
– includes a simple pizza recipe as well

Basic Red Sauce
– takes about 30 minutes to prepare

Oven-Dried Tomato Sauce
– an easy alternative to sun-dried tomatoes

Traditional Pizzas

Domino’s Pacific Veggie Pizza
– one of my new favorites

Basic Pizza 1
– one of Grandpa’s recipes

Cooking for 1-1/2
– targeted for one of my books

Pizzetta – Mini Pizzas
– Great for kids and parties

Biscuit Dough Pizza Pie
– Great for kids and parties

Scratch Pizza
– for the truly adventurous

Sicilian Pizza
– adapted from America’s Test Kitchen

St Louis Pizza
– from Everyday Foods

Margherita Pizza
– just an overview at this point

Quick EZ Pizza
– from Diabetes Forecast magazine

The Ultimate Cheese Pizza
– from some third party source

Unusual Approaches to Pizza

Pizza Pot Pie
– adapted from Chicago Pizza and Grinder Company

Puff Pastry Pizza
– based on something I saw on TV

Cast Iron Pizza
– based on something I saw on TV

White Pizza
– based on something I saw on TV

Green Tomato Pizza
– created when my tomatoes did not ripen

Mozzarella Border Pizza
– good for sauce dippers

Four Breakfast Pizzas
– Eggs and Pizza

No-Wheat Classic Pizza
– Good for gluten allergies

Potato, Mozzarella and Spinach Pizza
– A recipe from the Iona Abbey. (protected)

Really Fricking Bizarre

Grilled Pizza Salad
– Make at your own risk

Pizza Scraps Frittata
– Created with my leftover pizza

Mexican Pizza
– an American South-of-the-Border Recipe

Tlayuda – Mexican Pizza
– a bit more authentic than the above recipe

Sour Cream Pizza
– quick, easy and very unusual

Pizza Balls
– good for involving the kids

Cauliflower Crust Pizza
– a healthier alternative – IS THIS A DUPE?

Slumber Party Personal Pinwheels
– good for lots of little hands

Pepperoni Pizza Pinwheels
– another kid-friendly recipe

Pizza Bread
– essentially Monkey Bread with pizza sauce

Pizza Dip
– a sophisticated departure from pizza pie

Skillet Pizza
– basic cast iron pizza

Chicago Deep Dish Skillet Pizza
– good approximation of the original

Gluten Free Deep Dish Pizza
– don’t let a gluten allergy slow you down

St. Louis Shortbread Pizza
– a pizza with a biscuit-like crust

Puff Pastry Pizza
– simple and kind of fun to make

Pizza Creations
– let your imagination run wild

Bacon and Egg Breakfast Pizza
– pizza: it’s not just for dinner

Another Breakfast Pizza
– inspired by Scramble Restaurant in Phoenix

Grilled Pineapple Dessert Pizza
– pizza is not just for dinner

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