Ingredients:
Frozen puff pastry
3 granny smith apples (peel, core & slice ¼” thick)
1/3 cu granulated sugar
eggs (w/ egg yolk separated)
Jelly
2 tbl butter
Instructions:
Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size. Trim edges. Put onto baking sheet, refrig for 10 minutes. Mix apples w/ 1/3 cup sugar, egg wash, brush entire thing but don’t drip over edges. Score edge ½” all around, don’t cut through. Layout apples, dot top w/ 2 tbl butter, cut into pieces, put into over for 35 min.
Special Steps:
To glaze, water & jelly, heat and paint on.
Ingredients:
2 cup milk
1 pkg dry yeast
1 ½ cup flour
3 eggs
1cup sugar
1 tsp salt
1 cup melted shortening
1 cup raisins
½ cup citron
¼ cup orange rind
¼ cup lemon rind
½ cup blanched almonds
2 tsp Grandpa’s CinnaSugar®
5 ¾ cup flour
powdered sugar
candied fruit
Instructions:
Scald, cool to lukewarm 2 cups milk, soften 1 pkg dry yeast in ¼ cup lukewarm water. Let stand 5 min, then add to milk. Stir in 1 ½ cup flour. Keep in warm place until bubbly. Blend in 3 beaten eggs, 1 cup sugar, 1 tsp salt, 1 cup melted shortening. Add 1 cup chopped raisins, ½ cup citron, ¼ cup orange rind, ¼ cup lemon rind, ½ cup blanched almonds.
Dredge w/1/4 cup flour, add to sponge w/juice and rind of 1 lemon, sift together 5 ¾ cup sifted flour, ¼ tsp cinnamon, ¼ tsp nutmeg. Stir into sponge to make stiff dough, turn out on floured board, knead until smooth, add more flour if necessary. Put in greased bowl, cover w/damp cloth. Let rise in warm place until doubled in bulk, about 2 hours. Punch down, shape into 6 loaves w/half of dough put in greased 3×4” pans. Braid wreath on greased cookie sheet. Let rise until doubled in bulk. Bake in 375° oven, 30 minutes. Frost w/powdered sugar icing.
Ingredients:
2/3 cup butter
2/3 cup sugar
2 egg yolks (well beaten)
½ tsp salt
½ lemon (grated rind and juice)
¾ cup finely grated almonds
2 cup sifted flour
Instructions:
Cream butter and sugar until light and fluffy. Add egg yolks, salt, lemon rind and juice and almonds. Beat until mixture becomes thick and lemon colored. Add flour and mix well. Fill cookie press & force through star design onto ungreased cookie sheets. If cookie press is not available, drop. Bake at 325° for 15 min.
Ingredients:
2/3 cup dry bread crumbs
1 cup milk
1 ½ – 2 lbs ground beef
2 beaten eggs
onion salt, etc.
½ tsp sage
¼ cup brown sugar
¼ cup catsup
¼ tsp nutmeg
1 tsp dry mustard
Instructions:
Bake in greased pan at 350° for 45 min.
Special Steps:
Piquant sauce. ¼ c brown sugar, ¼ cup catsup, ¼ tsp nutmeg and 1 tsp dry mustard.
Ingredients:
3 cup sliced raw zucchini
1 ½ cup soda cracker crumbs
3 eggs (beaten)
1 cup milk
½ cup melted butter
2 cup shredded cheese
½ tsp salt
1-4 oz jar diced pimento
Instructions:
Pour into 2 quart greased casserole and bake at 300° uncovered 30-40 min. till golden brown.
Ingredients:
6 lg. Zucchini
6-8 pieces of broken bread
2 cloves garlic (minced)
4 eggs
salt & pepper
½ lb grated sharp chedder cheese
Instructions:
Boil zucchini just until tender (about 10 min), drain and add 6-8 pieces of broken bread. Mix w/garlic, salt & pepper, add 4 eggs and mix well. Pour mixture into casserole dish. Cover w/grated sharp cheese (1/2 lb). Bake at 350° for 20-30 minutes.
Ingredients:
Veal
1 egg
¼ cup dry bread crumbs
grated cheese
tomato sauce
onion salt
garlic salt
salt & pepper
Instructions:
Dip veal in egg, then crumb mixture. Sauté in hot salad oil until golden brown, place in bake pan. Heat oven to 350°. Mix tomato sauce, onion salt, garlic salt and salt & pepper, pour over meat, add more cheese to top and bake uncovered 30 min.
Ingredients:
3 cup tomatoe
1 tbl onion
¼ tsp celery seed
¼ bay leaf
2 cloves
4 tbl butter
4 tbl flour
3 cup milk
Instructions:
Cook uncovered 15 min, tomato, onion, celery seed & bay leaf. Press thru sieve, remove from heat. Make a hot white sauce with butter, floour & milk, add to soup and reheat.
Ingredients:
½ c butter
1 c onion (thinly sliced)
2 zucchini (1/2” slilces)
1 med eggplant (peeled and cut ½” slices)
½ c flour
2 green pepper (cut in strips)
2 tomatoes (wedges)
1 tsp salt
¼ tsp oregano
1/8 tsp pepper
garlic
Instructions:
In covered elect skillet melt butter, sauté onions, garlic until onions tender. Dip zucchini and eggplant in flour to coat lightly. Add to onions along w/green pepper, cover and simmer 30 min. Add tomatoes, salt, oregano and pepper. Cook an additional 15 min. Serve over rice.
Instructions:
Broccoli with toasted blanched almonds added to the butter – too good to save just for company.
2. Beets and orange. Grate orange rind and add to melted butter before pouring over hot beets.
Cabbage, cauliflower and lima beans like a touch of curry powder in the butter.
Peas, green or lima beans, carrots, corn and greens of all kinds take kindly to onion butter; sauté ¼ c. minced onion in ¼ c. butter or margarine 5 minutes. Pour over seasoned veggies.
The cabbage family likes a touch of prepared mustard, in butter or white sauce.
Ingredients:
1 lb hamburger
1 onion (diced)
1 can stewed tomatoes
2 small cans tomato sauce
1 can chili w/out beans
1 can mushrooms
2 tsp worchestershire sauce
½ tsp garlic salt
Instructions:
Brown hamburger with onion. Add all ingredients to cooked hamburger. Cook and simmer 1 hour. Serve over tossed salad topped with fritos and grated cheese.
Ingredients:
2 cups biscuit mix
½ cup water
½ cup grated parmesan cheese
1 sm can tomato sauce
1 cup nippy cheese
anchovies
sardines
salami
oregano
2 tbl cooking oil
½ med onion (grated)
Instructions:
Mix biscuit mix with water. Knead about 1 minute. Roll into ¼” thick circle. Place on baking sheet. Pinch edge to make slight rim. Arrange other ingredients on dough in order listed. Bake at 425° for 20-25 minutes. Serve in wedges.
Place the egg yolks in the bowl of a stand mixer and attach the whisk beater.
Beat egg yolks for 1 minute until they are thick and sticky.
Continuing to mix, add the vinegar, honey, salt and mustard.
Keep mixer running. Drizzle oil in slowly.
Continue beating, being sure the egg yolks are slowly absorbing the oil.
After 1⁄3 to 1⁄2 cup of oil has been incorporated, the mayonnaise will thicken to the consistency of heavy cream and it will no longer be in danger of separating or curdling. This is also called breaking.
Beat in the remaining oil in a thin, steady stream.
If the mayo becomes too thick and stiff, beat in drops of vinegar or lemon juice to thin it out, then continue with the oil.
Season to taste.
QUICK AND SIMPLE
One egg yolk
Juice from one half lemon
A pinch of salt
1 tsp white vinegar
Whisk together above, and then start drizzling in 1/2 C EVOO very slowly
Never stop whisking until thickened
NOTES
If not using immediately, scrape it into a clean, dry container with a tight lid and refrigerate. It will keep for 5 to 7 days.
Mistakes
Don’t add oil too quickly or the emulsion will break
You must whisk quickly or the emulsion will not form
Too much oil after the emulsion forms, or the emulsion will break
Don’t let it get too hot or the emulsion will break
If it breaks, beat an egg yolk, then mix in your broken emulsion a little bit at a time
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.
Here is Gordon Ramsay making mayonnaise from scratch.
Make Mayo from Scratch
CRITICAL: Mis en place… PREPARE ALL INGREDIENTS PRIOR TO STARTING, AND BRING EVERYTHING UP TO ROOM TEMPERATURE.
Ingredients:
1/4 cup water
1 TBL instant milk
2 NEW egg yolks – pasteurized only (save the white2)
Ingredients:
3 cans lemon juice (frozen or canned)
2 cups sugar
2 quarts strong tea
2 quarts water
4 cups orange juice
1 ½ quarts cranberry or grape juice
1 quart gingerale
Instructions:
Dissolve sugar in canned or frozen lemon juice. Add tea, water and other juices and chill. Just before serving add gingerale and pour over ice cubes in punch bowl. Garnish with slices of banana, strawberries or other fresh fruit. Makes about 2 gallons punch.