Category: Grandpa’s Use Only

4 c flour
2 eggs plus 2 yolks
Salt, spices, greens
Pulse to blend
Knead and rest
Roll, flour, roll
Flour well to store

1 TBL baking powder
1 tsp baking soda
1 tsp salt
3 cups ap flour . Packed and then sifted

8 tbl softened butter creamed with
1.5 c granulated sugar
then add 2 eggs
1 tsp vanilla
2 c buttermilk
Zest and juice from two lemons

Incorporate dry ingredients quickly into wet ingredients
DO NOT OVERMIX

Fold in 2 c blueberries at last minute

Put into baking pans using large ice cream scoop

Bake 375 degrees for 25 minutes

Makes about 20 muffins

This is a basic dessert or muffin crumb topping.

Half stick of butter on stovetop on low heat.
1.25 c ap flour
.5 c light brown sugar . Packed
.5 tsp salt
1 tsp cinnamon

Whisk dry then add butter

1 C Brown Rice
2.5 C water
40 minutes

Sauteed onion
Shitake mushrooms
Garlic
Salt and Pepper
Corn from the cob
Roasted Red peppers
Black beans

22 Year Vinagrette
1 tomato . Seeds and all
1 Garlic
1 T Red wine vinegar
2 T Evoo
1 chive
1 tsp toaster cumin . Ground
Thyme
Salt and pepper

Mix in fresh cilantro

Plate rice
Top with fresh spinach
Top with vinagrette
Top with sunflower seeds . Pref pumpkin seeds
Top with basil leaves

Similar to mozzarella

Cantaloupe, honeydew, melon, whatever
About 1/2 cup of orange juice
1/2 c yogurt
Cream cheese . 1 block
Small cube peeled Ginger
Single dash of Tobasco

Puree in blender

Stores about 24 hours

CLASSIC PESTO
Fill food processor with fresh basil leaves
– No stems, no flowers
1/2 cup Pine nuts or almonds
Four cloves fresh garlic
Salt and pepper

Turn on food processor and drizzle olive oil until the pesto starts to flow

Add 1/2 cup shredded Parmesan and 1/2 cup shredded pecorino cheese

GRANDMA’S PESTO
Basil leaves . No stems
. 4 oz . 100 gm . 1/4 lb or 2 cups packed
1/2 tsp salt
1/4 tsp white pepper
1 large clove garlic

Ingredients
1-¾ cup Whole Milk
1 stick Unsalted Butter
¼ cups Sugar
5 cups All-purpose Flour
1 Tablespoon Active Dry Yeast
2 teaspoons Kosher Salt
3 Tablespoons Melted Unsalted Butter, For Brushing On Rolls

Preparation Instructions
1. Combine the milk, butter, and sugar in a medium saucepan over medium heat, just until the butter is melted.
2. Meanwhile, combine the flour, yeast, and salt in the bowl of an electric mixer fitted with the dough hook. With the mixer on low speed, slowly add the warm milk mixture and mix for about 30 seconds, until the dough begins to come together. Increase the mixer speed to medium and mix for another 5 minutes, until the dough forms a smooth ball.
3. Transfer the dough to a lightly floured work surface and shape into a ball. Place in a lightly oiled bowl and cover with a clean dish towel. Let rise in a warm, draft-free area for about 1 hour, until doubled in volume.
4. Punch the dough down and transfer to a lightly floured work surface. Divide the dough into 16 pieces and form each piece into a compact ball. Spray a 9-inch square baking dish with nonstick cooking spray. Arrange the rolls in the pan and cover with the dish towel. Let rise for another 45 minutes, until puffy.
5. Meanwhile, preheat the oven to 350°F. Bake the rolls for 12 to 15 minutes, until golden brown. Remove from the oven and brush the rolls with the melted butter. Serve warm.

Copied from:  https://www.facebook.com/NowYourCookin?ref=stream

Original recipe from Martha Stewart

1/4 cup water
1 1/2 cups milk
1/2 ounce active dry yeast
4 ounces melted butter
2 large eggs
2 Tablespoons granulated sugar
1 1/2 Tablespoons Kosher salt
6 to 6-1/2 cups of AP flour
Extra soft butter to butter the sides of the bowl and baking dish
1 egg for egg wash
Heat the milk and water to 110°F. Whisk the yeast into the heated milk and water. Let sit for 5 minutes, it should become frothy and bubble.

Add the butter, eggs, sugar and salt to a large bowl, whisk in the milk and yeast mixture.

Add the flour one cup at a time, creating a shaggy dough.

This can be done in a mixer with a dough hook but the final kneading will have to be done by hand so you don’t burn out your machine. unless, or course, you have a really heavy-duty mixer. I don’t stress my Kitchen-Aid stand mixer with the final kneading. Initial mixing yes, but not the final knead.
on a lightly floured surface, turn out the dough and knead until it is smooth and elastic. Form it into a nice round ball.

Butter the inside of a large bowl, Roll the dough ball to cover the surface with butter then place the ball in the bottom of the bowl. Cover with plastic wrap that has been also oiled to prevent the rising dough from sticking to the wrap as it rises.

Allow to rise in a warm place until the dough has doubled in size. This may take 1-1/2 to 2 hours.

Punch down the dough and divide the dough in half.

Roll each dough ball into an even rope
and cut even size rolls. Weigh each roll to weigh 1.70 ounces. Lightly roll them to shape into balls.

Butter a 9 x 12 baking pan. Place each roll in rows 4 x 6, allowing a small bit of space between each roll. This space will fill in as the rolls rise. Cover with oiled plastic wrap.

Allow to rise again, until doubled in size.
Once the roll pan is full, you will have some left over dough.

This dough is perfect for some amazing cinnamon rolls!

Roll the dough into a rectangle. Mix some soft butter with some brown sugar and cinnamon to make a paste. ( Make sure it tastes good.)

Spread the butter cinnamon mixture over the rolled out dough. Sprinkle the surface with pecans or walnuts.

Roll the dough into a tight cylinder. Pinch the seam closed.

Using a serrated blade, cut 2″ sliced from the roll. Place them cut side up (and down) in a well-buttered baking pan so the sides barely touch.
use a pan large enough to fill with the sliced cinnamon rolls.

Allow these to double in size.

Baking yeast rolls and cinnamon rolls:

Pre-heat the oven to 375°F

Mix 1 egg with water to make an egg wash. Brush the surface of the rolls with egg wash just before putting them in the oven.

Bake the rolls for 25-30 minutes, rotating the pan half way through for even baking.

The rolls are done when they are golden brown.

Remove from the oven and allow them to cool for at least 15 minutes before serving.

Any leftovers?

Make bread pudding!

— Yes, this is the actual recipe! 🙂

Donut Recipe:

3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all-purpose flour (a little under 2 cups – I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don’t melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 🙂
If you don’t have a scale, start at 1 1/2 cups and work your way up from there.

Thanks to Theresa Roebuck for sharing this recipe from Facebook’s Texas Recipes.

Chef assig’s Note:

My whole family loves this recipe, even my husbands family loves it! This came from an Amish family in Indiana.

Ingredients:

3/4 cup white sugar
1/8 teaspoon salt
2 cups half-and-half cream
1/2 cup whipping cream
1/4 cup brown sugar
1/4 cup cornstarch
1/2 cup margarine or 1/2 cup real butter
1 teaspoon vanilla

Directions:

In sauce pan combine, white sugar, salt, half-and-half and whipping cream.

Bring to a boil.

In another sauce pan, combine brown sugar & cornstarch.

Gradually whisk in hot mixture into brown sugar mixture.

Add margarine/or butter (to me this makes it even better.).

Cook over med. heat, whisk constantly, 5 min or until thick.

Simmer 1 minute and stir in vanilla.

Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg.

Bake at 375°F for 25 minutes.

Note:
Use commercial pie crust or MAKE YOUR OWN
I recommend “100 Year Old Pie Crust” for this pie.

Use fresh tomatoes from your summer garden.

1. Puree tomato pieces (food processor or blender)
2. Add salt and EVOO
3. Slice rustic bread thickly
4. Dip in “batter” and fry as you would French toast.

1. Toss 2 C strawberries in 1/2 C sugar
2. Create egg white nests
3.  – Beat two egg whites to stiff peaks
4.  – Near end add in 1/2 C sugar mixed with 1 tsp cornstarch
5.  – Add 1/4 tsp orange flower water *
6.  – Add 1 tsp white balsamic vinegar
7. Makes nests on waxed paper
8. Bake 275 degrees for 20 minutes
9. Turn off oven, crack oven door, let remain in oven for another hour
10. Meanwhile take 2 C strawberries and 1 TBL sugar and puree into “coolie”
11. Put 1/4 C coolie onto the bottom of a white plate
12. Place nests onto center of coolie
13. Top with whipped cream (cream, sugar, vanilla)
14. Top with strawberries
15. Sprinkle with blueberries

Here at UrbanFarm.info we have two grape arbors.  One producing white, the other red grapes.

In Arizona, grapes never get to the size that you can get in the grocery store, but we can produce some very good grape juice.

Here’s how.

1. Pick your grapes (let’s say enough to carry in the front tail of your shirt or apron)
2. Wash thoroughly
3. Remove stem and other stem pieces
4. Rinse again
5. Measure out 1 gallon of grapes . Measure 4 quarts of water into a large bowl. That will be the line that will indicate 1 gallon of grapes.
6. Pulse cleaned grapes in food processor to pulverize
7. Cook covered on medium heat for 30 minutes, Stirring every 5 minutes
8. Simmer covered on low heat 60 minutes minutes, stirring every 10-20 minutes
9. Add 1 CU sugar near the end of the cooking process
10. Strain and refrigerate . What works well is to find a metal bowl that conforms to the inside of your colander. You can press the juice through. Discard the pulp.
11. Enjoy the following morning when chilled

IMPORTED – NOT YET DEBUGGED

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TWO SMALL BAKING DISHES

1 TBL Butter and
2 TBL corn meal or mesquite meal, mainly to coat bowl.

FIRST MIXING BOWL (will be emptied early)
1/2 CU (LARGER) bread crumbs

SECOND MIXING BOWL
Left-over corn meal from Step 2
1/2 CU (FINE) bread crumbs
1+ TBL brown sugar
1+ TBL granulated sugar
2 TBL cold butter for the top

KEEP IN FRIDGE UNTIL READY FOR USE

FIRST MIXING BOWL (now empty)
2 ripe bananas, sliced and diced
1/4 cup orange juice
2 tsp Grandpa’s CinnaSugar®

1. Separate your bread crumbs into two equal portions across a FIRST and a SECOND medium sized mixing bowls.
2. Grease two small ramikans or baking dishes with butter, then put corn meal in bottom and toss until coated.
3. Dump remaining corn meal into the “SECOND” mixing bowl with the FINE bread crumbs
4. Add sugars and 1 tsp cinnamon into “SECOND” mixing bowl, then set aside.
5. Sprinkle course bread crumb mixture into bottom of baking dishes. This should empty out the “FIRST” mixing bowl
6. Slice the banans lengthwise, then cut into small pieces across and place into FIRST mixing bowl
7. Add orange juice and second tsp cinnamon and nutmeg in bowl with bananas.
8. Evenly spread fruit mixture over crumbs and rinse FIRST bowl
9. Remove butter from refrigerator and dice as small as you can.
10. Add into SECOND bowl and sprinkle fine crumb mixture evenly over fruit.
11. Bake at 375 F approx 30 minutes
12. Cool slightly, then serve warm.

Notes A colander with large holes works well to separate your bread crumbs.

 

NYOUM TRAYONG CHAEK
GOI VIT BAP CHUOI
YAM HUA PLEE
NÁM HOA CHUÁ‘I

9 pages of Banana Blossom recipes are published in PDF document.

http://www.xml3.com/family/Recipes/Banana_Blossom_Salad_2.pdf

24 OZ Frozen Grape Juice Concentrate
4 CU sugar
1/4 tsp Rapid Rise Yeast (about half a package)

1. Mix all ingredients in an empty gallon jug (an empty apple juice bottle works great.)
2. Fill with tap water to about two inches from top of jug. This is necessary for expansion
3. Place 12″ balloon over mouth of the jug
4. As the wine matures, the balloon will expand.
5. When the balloon fails to expand (falls over) the wine is ready to drink

Wine yeast is preferable to bread yeast, but either works equally as well. The taste is a bit better with wine yeast.