Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Spicy Orange Sauce

I made a really great recipe that used Staport Spicy Orange Sauce, but as
it turns out I would have to buy a half gallon. According to their
website, Some supermarkets sell retail sized bottles of the stuff, so I
will look at that option. Meanwhile, here is a recipe in case I get a
hankering for Crispy Orange Chicken.

Spicy Orange Sauce

1/2 C orange marmalade
3 TBL rice vinear
2 TBL Hoisin sauce
2 tsp soy sauce
1 TBL Asian Chile Sauce

Combine ingredients in a sauce pan and bring to a simmer. Stir about 5
minutes, then set aside to cool. This will keep for several weeks.

See my recipe for Tempura Batter

When you are ready to fry, your oil should be 350º – 360º

Lemon Lime Tart

Pastry

  • 4 TBL COLD butter
  • 1/2 C confectioner sugar
  • 1 C flour
  • Cold water

Filling

  • 3/4 caster sugar
  • 4 eggs
  • 3/4 C double cream
  • 1/2 C mix of lemon and lime juice
  • Grated zest and juice of 3 limes and 1 lemon

STEP BY STEP

  1. Line pie dishes with baking paper.
  2. Blind bake pastry.
  3. Egg wash.
  4. Mix all ingredients for filling
  5. Fill into cases
  6. Bake for 40 -50 min at 180 C until set, but still wobbly.

Advanced Tart Crust

Also called buerre noiset, brown butter has a subtle nuttiness and enhances some recipes. If you go too far, you get buerre noir, which is black butter.

One of the important points is that some of the milk solids from the butter are OK. When making clarified butter the clear solution is poured off, and the solids are discarded.

INGREDIENTS

  • 1 stick butter
  • 1 tsp vanilla
  • 1 C AP flour
  • 1/4 C granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • OPTIONAL: 1/4 C oatmeal plus 1 egg

STEP BY STEP

  1. Melt butter in a sauce pan over low heat until the milk solids turn brown
  2. Pour through a fine sieve into a mixing bowl. Some solids are OK, but there are large chunks which you don’t want
    MAKING YOUR TART
  3. Add vanilla to the brown butter, and set aside
  4. In separate mixing bowl sift together flour, sugar, salt and baking powder.
  5. At this point, you may optionally add the oatmeal
  6. Mix brown butter mixture into your flour mixture
  7. Add the egg also, if you have added oatmeal
  8. Mix together till crumbly
  9. Press into a tart pan with a removable bottom
    You can use plastic wrap to make pressing easier
  10. Press dressing up the side as well
  11. Chill for about 30 minutes
  12. Dock the crust (poke holes with a fork so it doesn’t puff up
  13. Cover the crush with parchment paper and weigh the paper down with clean pebbles so it stays flat
  14. Bake 350º for 15 – 20 minutes
  15. Remove paper and the pebbles and cook another 5 minutes

Your tart crust is now ready for use. Let it cool before you put custard into it. Keep for up to five days in the fridge.

  • Blueberries
  • Lemon tart
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Use the link above to explore different tart fillings.

Basic Tart Crust

INGREDIENTS

  • 4 C flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 stick cold butter
  • 2 crushed ice cubes

STEP BY STEP

  1. Pulse flour, sugar, salt and butter in food processor till crumbly
  2. Add crushed ice and pulse to incorporate
  3. Put in fridge for 10 minutes
  4. Roll out while cold
  5. Roll onto rolling pin to transfer to pie pan
  6. Bake 12-15 minutes at 357º

Your crust is now ready for filling.

  • Blueberry Pie Filling
  • Lemon Custard
  • Sliced apple tossed with sugar and cinnamon
  • Strawberry and rhubarb tossed with sugar

Basic Lemon Curd

Also called Zabaglione by the Italians, who claim to have invented it.

Basic Lemon Curd

This does not follow all of the rules, but it is about as easy as you can get.  I like easy, and this is the way I do it.

You will need a double boiler or a bowl which fits into a saucepan to make lemon curd. This restricts the temperature from never getting hotter than 212º – which is actually too hot for lemon curd, so you still need to be careful. 202º is the perfect water temperature. This also reduces the risk for scorching. You CAN do it in a sauce pan alone, but your chances of failure increase greatly.

The eggs will need to heat between 150º and 170º  – NEVER exceed 175º

Limes and Lemons both work really well in this recipe.

INGREDIENTS

  • lemon zest and juice of 4 lemons
    ( about 1/2 C )
  • 6 egg yolks
    Reserve the whites for an omelet
  • 1/2 cup Karo Syrup
  • 1 dash of salt
  • 1/4 C ( 1/2 stick – 8 TBL ) butter ( cut into tabs )
  • 2 TBL corn starch
  • Scant vanilla or Grand Marnier at the very end

STEP BY STEP

NOTE:  Just the yolk makes custard.  Yolk plus lemon makes lemon curd.

  1. Wash lemons.
    • Info: The lemons and the eggs should be at room temperature. Roll the lemons firmly on a table as a preparation for extracting the maximum quantity of juice from them.
  2. Grate rind, leaving white pith
    • Info: Using a citrus zester or a fine microplane grater, remove the yellow portion of the lemon rind, leaving behind the white pith (the white part under the rind which is bitter). Put the grated peel (also known as the zest) into a large mixing bowl.
  3. Squeeze juice from lemons into the mixing bowl.  Don’t worry about the seeds and the pulp, we will be straining in Step 14.  Plus, the seeds have a bit of pectin in them, which will help with your custard creation.
  4. Mix together eggs, sugar, salt, corn starch in a large mixing bowl.  Your mixing bowl should be a larger diameter than your stock pot.  We will be using the bowl as a double boiler.  Cream together the eggs and dry ingredients.  This will break apart the strings of white.
  5. Pour the egg into the large mixing bowl.
  6. Fill a large stock pot about 2 inches with water and bring to a rapid boil, then reduce the heat to a light simmer.  As I mentioned 202º – 205º is the perfect temperature
  7. Cut your butter into pieces and put into your mixing bowl.  This will become your “wok” bowl.
  8. Put your mixing bowl on top of the pot to create kind of a low-temperature wok.  This is called a double-boiler.
  9. Everything (except the vanilla) should now be in your double-boiler.  You need to stir VERY frequently.  About every 15 seconds, at least.
  10. When butter has completely melted, stir continually.
  11. Cook over double boiler until thickened ( 10-15 minutes ) then add your vanilla.  Mixtures continues to thicken upon standing.  If the temperature of the egg mixture rises above 175 the egg will cook and develop clumps.  Ideally, keep the egg mixture temperature between 150 and 170º.  The clumps can be removed in Step 14 if this happens.
  12. Put in about 1/2 tsp of vanilla or Grand Marnier. 
  13. Put bowl into an ice bath and stir until temperature drops.
  14. Strain the custard into a measuring cup, lined with a plastic bag.
  15. Cut the merest tip from the bag, and pipe into bowls or dump into tart crust (see recipes at top of this page)
  16. Cool at least an hour before serving

NOTES and ADDITIONAL INFORMATION

  • Lemon curd is a summer treat which isn’t difficult to prepare.
  • You can transfer the curd to a clean jar or store in the refrigerator, covered with wax paper.
  • Use the lemon curd to fill tarts, as a pie filling, or spread on crackers, toast or waffles.
  • You can also just serve this in a little bowl as a side dish.

 

Quick Guacamole

Quick Guacamole

INGREDIENTS

  • 1 avocado – very ripe
  • 1 jalapeño – seeds and veins removed – diced small
  • 1 serrano – seeds and veins removed – diced small
  • 1 TBL minced onion
  • 2 tsp minced garlic
  • 1 tomatillo – diced
  • 1/4 C cilantro – chopped
  • 1 T lime juice

STEP BY STEP

  1. Halve avocado and squeeze to remove seed
  2. Mash avocado and mix with all other ingredients
  3. Top with sprigs of cilantro

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

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

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