Mayonnaise 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
1 NEW egg yolk – pasteurized only (save the white)
1/2 tsp dry mustard
1 tsp salt
1 tsp honey
2 TBL lemon juice (or 2 tsp citric acid)
–
Later: 1 cup Safflower oil

Step by Step

Blend everything above except the oil and 1 TBL lemon
Add ½ cup oil slowly – drop by drop
Add up to ½ cup oil as necessary.
Add the rest of the lemon juice slowly.
Let rest at room temperature for 6-8 hours
Refrigerate for up to 10 days

INGREDIENTS for BASIC MAYONNAISE

1 large egg yolk, at room temperature
1 tsp white wine vinegar
1 tsp raw honey
1/2 tsp salt
2 tsp Dijon mustard
1/2 C light olive oil
1/2 C unflavored oil: Safflower, Canola, Sunflower, Corn, Vegetable, Rapeseed, Avocado

STEP BY STEP

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

For Tartar Sauce

Mayo, capers, dill, and sweet relish

For 1000 Island Dressing aka Sauce Andalouse

Mayo, ketchup, minced red bell and dill relish

Chantilly Sauce

2 parts mayo, 1 part whipped cream

VIEW THIRD-PARTY VIDEO HERE

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.

Lemon Party Punch

Title of Recipe: Lemon Party Punch

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.

Lemon Meringue Pie

Aug 15, 2019 – National Lemon Meringue Pie Day on August 15th gives pie lovers and lemon lovers a chance to celebrate. Tart lemon curd and delicate meringue sing together in this deliciously bright pie. When making a lemon meringue pie, the crust is usually made with shortbread pastry. The filling for the pie is lemon curd.

You can purchase a crust, or make one using any one of THESE RECIPES.

Ingredients:

4 eggs (separated) plus 3 yolks
- You will use the whites at Step 11
1 1/3 cup granulated sugar
¾ tsp. Salt
1/3 C cornstarch
2 C warm water
4 TBL butter
zest from 2 lemons
1/2 C lemon juice
1 9” flaky pie crust

Instructions:

Whip the yolks until light and frothy
Mix sugar, salt, cornstarch and water
- Heat water until it starts to simmer
Stir in butter and stir until it is melted and absorbed.
Temper about half of the mixture into the egg yolks a little bit at a time
Pour the egg yolks into the pan with the hot mixture
Add grated rind and juice, and mix well.
Bring to a boil over medium heat, and cook until thickened. Cook until it comes to a full rolling boil. Stir constantly
Cook 60 seconds longer over low heat, stirring constantly.
Cool and pour into pastry shell
Let cool COMPLETELY
MERINGUE TOPPING
Mix egg whites with 1 C Confectioner sugar, 1/4 tsp salt and 1/2 tsp cream of tartar in the bowl of a double boiler
Turn on heat to medium and whisk continually until temperature reaches 165º
Move to your stand mixer, and beat on high speed with the whisk attachment until soft peaks. (1-2 minutes)
Reduce speed to medium and whisk until firm (but not dry) peaks appear (about 5 minutes)
Spread on top of meringue
Color the meringue under a preheated broiler or using a torch

Use commercial pie crust or MAKE YOUR OWN

Economy Ice Cream

Title of Recipe: Economy Ice Cream

Ingredients:
2 eggs
6 tbsp sugar
4 tbsp white corn syrup
1 cup top milk
1 cup light cream
1 tsp. Vanilla

Instructions:
Beat egg yolks, sugar and corn syrup until thick and lemon colored. Add milk, cream, flavoring. Pour into refrigerator tray. Freeze until firm. Remove to chilled bowl. Add unbeaten egg whites and beat until fluffy. Return to freezing compartment for 20-25 minutes or until frozen.

Peanut Brittle Ice Cream – substitute 1 cup crushed peanut brittle for sugar. Add 1 tsp vanilla.

Strawberry Ice Cream – Substitute 1 cup finely sieved strawberries for 1 cup milk. Add ¼ cup sugar.

Coffee Ice Cream – dissolve 1 tbsp instant coffee in 1 tsp boiling water. Add to milk in basic recipe.

Cucumber Sauce

Title of Recipe: Cucumber Sauce (for fish or meat-pref cold)

Ingredients:
¾ cu cream (sour cream optional)
2 tbsp vinegar or lemon juice
¼ tsp salt
1/8 tsp paprika

Instructions:
Beat until stiff ¾ cup cream or sour cream (if using sweet cream add slowly). Add 2 tbsp vinegar or lemon juice, season w salt and paprika. Pare, seed and cut finely & drain well 1 lg cucumber. Add to sauce.

Cold Cucumber Soup

Title of Recipe: Cold Cucumber Soup

Ingredients:
2 sm cucumbers (peel, seed & dice)
4 cup chicken stock
1 cup sour cream
lemon, salt & pepper

Instructions:
Cook until cucumber is soft, cool slightly and put through blender w/1 cup sour cream. Season w/grated lemon rind and salt and pepper.

Special Steps:
Chill thoroughly, sprinkle w/chives

Texas Sheet Cake

Title of Recipe: Texas Sheet Cake

Ingredients:
2 cu sugar
2 cu sifted flour
½ tsp salt
2 cubes butter (1/2 lb)
1 cu water
4 tbsp cocoa
½ cu sour cream
2 eggs
1 tsp soda
1 box powdered sugar
¼ cu butter
vanilla
milk

Instructions:
In lg bowl put sugar, flour & salt. In small heavy pan bring butter water, cocoa to a boil. Take from heat. Add immediately to sugar/flour/salt ingredients. Add sour cream, eggs and soda to mixture, mix till well blended. Batter will be very thin. Pour into greased, floured 10 ½” x 15 ½” pan. Bake 20-25 min at 350°. Don’t overbake while warm, frost.

Special Steps:
Frosting; ¼ lb butter, 6 tbsp milk, 4 tbsp cocoa. Boil milk, butter and cocoa until bubbly. Mix in nuts, 1 box powdered sugar & 1 tsp. vanilla. Beat until smooth. Spread over warm cake.

Cinnamon Spiral Bread

Title of Recipe: Cinnamon Spiral Bread

Ingredients:
½ cu warm water (not hot 110-115°)
1 pkg active dry yeast
2 cu lukewarm milk
2 cups quick-cooking rolled oats
¼ cu brown sugar (packed)
2 tbsp soft shortening
1 tbsp salt
1 cup raisens
5 ½ to 6 cups sifted flour

Instructions:
Dissolve yeast in water, in mixing bowl. Stir in milk, rolled oats, brown sugar, shortening, salt, raisins, half of flour. Mix with spoon until smooth. Add rest of flour, mix with hand. Turn onto lightly floured board. Knead until smooth and elastic, about 5 min. Round up in greased bowl; bring greased side up. Let rise in warm place (85°) until double in bulk…1 ½ to 2 hours. Divide dough into 2 parts. Round up each into a ball. Roll each into an oblong, 15×8”. Sprinkle with all except 2 tbsp. of the mixture of ½ cup sugar and 2 tsp cinnamon. Roll up like jelly roll, sealing tightly at the ends. Place in 2 greased loaf pans, 9x5x2 ½”. Let rise until almost double in bulk….40 to 50 min. Heat oven to 400° (mod. Hot). Bake 35 to 40 min. Brush top of hot bread with corn syrup and sprinkle with rest of cinnamon-sugar mixture.

Brown Bread

Ingredients:

1 TBL brown sugar
2 tsp Rapid Rise Yeast or proofed Dry Active Yeast
1/4 C warm water
PROOF THE ABOVE IF NECESSARY
2 C sour dough starter
1 C bread flour
1 1/2 C whole wheat flour
½ cu honey
½ cu molasses
1 tsp baking soda
1 tsp salt
1 TBL instant coffee
1 TBL cocoa powder
2 TBL butter – softened
1 C whole milk
1 C dry milk
1 C raisins – OPTIONAL

Step by Step:

Mix till combined – add splashes of water in necessary to bring together
Then mix 6 more minutes
Let rest 20 mintues
Mix 4 more minutes
Cover and rise 1 hour
Fold in thirds four times – beating flat in between folds
Finally, form into 2 balls and put on a baking sheet
Drizzle with EVOO
Cover loosely with plastic wrap
Let rise another hour
Slash an X in the top, then bake 325º for 60 minutes
Let cool

Breakfast Biscuits

INGREDIENTS

2 cups GRANDPA’S BISCUIT MIX (shown below)
2/3 cu buttermilk
OPT: 1/4 C shredded Cheddar cheese

Splash more milk ONLY if it doesn’t come together when you knead in Step 3. If it’s too wet, add a bit more biscuit mix or use dried milk.

DON’T OVER-MIX OR YOUR BISCUITS WILL BE TOUGH

STEP BY STEP

Add milk to biscuit mix. Stir with a spoon to combine.
Turn out on a floured surface.
Turn over onto itself 8 times to create layers
Roll or pat to ½ inch thickness.
Cut into 2 or 3 inch rounds.
- Push down, THEN turn. Don’t turn as you push, or you will seal the edges together and your biscuits will not rise
Place on a greased baking sheet with sides just barely touching
- Otherwise they will spread, not rise
- Don’t use a teflon baking sheet
- Put a small dent in the center to help create flat tops
Brush the tops lightly with melted butter
Bake at 450° for about 10 minutes.
Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

Fresh Apple Cake

Title of Recipe: Fresh Apple Cake

Ingredients:
4 cu fresh apples (chopped)
2 cu sugar
1 cu oil
1 tsp vanilla
2 eggs (well beaten)
1 cu walnuts
2 cu flour
1 tsp soda
1 tsp salt
1 tsp cinnamon

Instructions:
Stir all ingredients together. Put in lightly greased cake pan and bake 1 hour at 350°

Avocado Cream

Title of Recipe: Avocado Cream

Ingredients:
3 ripe avocados
1 lg lime
3 tbs sugar
pinch salt
½ pint vanilla ice cream

Instructions:
Remove rind and pits from 3 avocados. Put fruit thru blender. Combine puree with juice of 1 lg lime, 3 tbs sugar, pinch salt and ½ pint vanilla ice cream. Pour into pan and freeze about 1 hour or until semisolid. Several drops of maraschino may be added before freezing.

Grandma’s Mac and Cheese

Ingredients to feed 6 or 12 people

2 C large elbow macaroni
1 C sour cream
1 C shredded Colby – mixed in
2 C shredded Colby – for topping

Grandma likes to use 1 C coarsely chopped black olives when she makes this, but you can leave the olives out if you don’t like them.

Put in whatever
you want. You can
use bell peppers,
green chilies,
artichoke hearts…
whatever !

Optional Roux
1. In a saucepan, melt 2 TBL
butter over medium heat.
2. Stir in 2 TBL flour to make a roux.
3. Add 1 C milk to roux a splash at a time,
stirring constantly.
4. Stir in cheese, and cook over low heat
until cheese melts and the sauce thickens.
* This will replace Step 3 below.

Step by Step

Cook the macaroni to taste
Drain macaroni and put into large mixing bowl
Mix together 1 C cheese and 1 C sour cream
Add 1 C chopped black olives
Stir macaroni and cheese mixture together
Grease casserole dish
Pour mixture into baking dish, and pat it down
Top with as much shredded Colby as will fit in the casserole
Bake at 350º for 20 minutes
Let rest five minutes before serving

Oh, one more thing…

Serves 6 as a main course or up to 12 when served as a side

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

Pre-heat oven to 400º
Prepare Dry Ingredients: Sieve flour, spices and baking powder into bowl and fold in with big movements.
Lightly grease 1 large round springform pan
Fold waxed paper into a triangle four times – ending up with a thin wedge
Place point of wedge in the center of your round pan and trim to the edge of the pan.
Open up your circle and place in the bottom of your pan.
Grease lightly with cooking spray.
Peel carrots and grate into small strips
Whisk eggs and sugar together with whisk until doubled
Move whisk side to side, not in a circular motion
Whisk in melted butter.
Add carrots, oatmeal and raisins and fold in with spatula.
Fold in dry ingredients
Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
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

Grandma’s Cooked Cranberry Relish

INGREDIENTS

One bag (about 4 cups) cranberries
One large orange, peel and all, deseeded
1/2 cup sugar
1/2 C Ruby Port
1 C orange juice

STEP BY STEP

Pulse all in food processor until chopped large
Place all in a medium pot
Cook on medium high until it comes to a boil
Reduce heat and simmer 30 minutes – stirring occasionally
Remove from heat
While still hot, place in a clean canning jar leaving 1/2 inch head space
May or may not seal.
If it “pops” it will keep for a month or two. If it doesn’t use this first. It will keep for a couple of weeks.

OPTIONAL INGREDIENTS

One apple, deseeded
Walnuts

Fruitcake – Two Recipes

Recipe One

Anyone can buy a fruit cake, but did you know that you can bake your own for twice the cost? LOL. This is true, but when making it from scratch you are assured of the ingredients, and that is worth a lot for something that can last for up to two years. Here is Grandma’s Recipe for Fruitcake. This recipe will fill a 9×12 and a 9×9 baking dish. For just one 9×9 baking dish, divide all ingredients in half.

INGREDIENTS

STEP ONE – Soak fruit mixture one or two days in advance
6 C misc dried diced fruit – golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
2 C Rum
Let mixture meld and soften for 8-48 hours
STEP TWO – Prepare nuts
Zest and juice from one orange
Zest and juice from one lime or lemon
1 tsp salt
1 C chopped walnuts
1 C slivered almonds
1 C chopped pecans
2 sticks ( 1 C ) butter – Melt and toss with nuts to absorb butter – set aside
STEP THREE – Prepare sweetener
Cream together 3/4 C granulated white sugar and 1/2 C brown sugar
8 eggs (one at a time)
2 TBL molasses
1/4 C apple cider
STEP FOUR – Prepare binder
1 TBL allspice – Alternately 2 TBL Grandpa’s CinnaSugar® and 1/2 tsp clove
Sift together several times till all one color
3 C AP flour
2 TBL ground ginger
– When completely sifted together, toss with 1 C crystallized (candied) ginger
STEP FIVE – Combine ingredients
Mix the fruit mixture with the nuts (From Steps 1 and 2) and stir to combine.
Mix the fruit mixture into the sugar mixture (Step 3) and stir to combine.
Mix the binder (flour mixture – Step 4) together all other ingredients
STEP SIX – Prepare for baking
Cut aluminum foil and spread over the bottom of your greased baking dish
Also grease the aluminum foil after it is in the bottom of the pan
Fill pan with the mixture (3/4 of the way up) and press flat
Place a baking dish 1/2 filled with water in the bottom of your oven
– This will keep your cake from drying out while baking
Bake at 275º for 3 hours
Test with a toothpick, and if it does not come out clean, bake another 30 minutes
STEP SEVEN – Let flavors combine
Spritz with brandy every hour for six hours as it cools completely
Wrap in clean cheese cloth soaked in brandy
Refrigerate and generously spritz with brandy every 4-8 hours for the next 24 hours
STEP EIGHT
Leave the cheese cloth in place, and carefully wrap for storage using Saran Wrap or Foil
If using foil, wrap also in Saran Wrap – freshness is key.
Ideally, seal it in a heat-seal vacuum bag for ultimate preservation.

NOTE: I was kidding when I said this will last for two years. While it just might last that long in the freezer, this will keep (unopened) for several months in your refrigerator.

Recipe Two

Not your typical Fruitcake. No baking, no aging and no mystery fruit.

- - 1 lb graham crackers – crumbled
  - 1 tsp nutmeg
  - 1/2 lb raisins – Soaked in hot water for 30 minutes
  - 16 oz jar Maraschino Cherries – Drain and halve cherries
    - Alternate fruits: golden raisins, Medjool dates, prunes, Craisins, blueberries, sour cherries, apricots, dried pineapple, dried apples, dried bananas, etc.
  - 1/2 C brandy or rum
  - 1/4 lb pecans – Chopped
  - 1/4 lb English Walnuts – chopped
  - 1/4 lb almonds – chopped
  - 20 big marshmallows – Melted in hot milk
  - 14 oz condensed or evaporated milk
  - Mix all ingredients together
  - Pack into regular sized loaf pan lined with plastic wrap
  - Refrigerate overnight and cut slices with a hot knife

1. Prepare all dry ingredients, put into bowl
2. Chop nuts and raisins, and combine with dry ingredients
3. Crush graham crackers, and combine with dry ingredients
4. Chop (or halve) Marashino cherries – drain and reserve juice – set juice aside, and toss fruit into dry ingredients.
5. Combine milk and marshmallows into a medium sized sauce pan.
6. Cook over medium-low heat stirring constantly only until melted.
7. Add brandy into the juice
8. Pour the marshmallow mixture over the dry ingredients
9. Top with reserved juices, and mix slightly
10. Pour into a casserole dish, lined with plastic wrap and lightly sprayed with Pam
11. Dump the mixture into the dish, spread evenly and press
12. Store in refrigerator at least 12 hours.

Grandma’s Oatmeal

Ingredients

1 C Quaker Original Oatmeal
1 C Water
3/4 C milk
1/4 C salt

Step by Step

Put into toaster oven for 5 minutes
Bring water to a boil
Add milk to the water all at once
Add Oatmeal all at once, and it will kind of disappear
Reduce heat to low
Allow to simmer, stirring occasionally.
Add salt halfway through
Continue to stir and watch for boil-over
It is done when you can start to see the individual flakes of oatmeal again.

Step by Step for Overnight Oatmeal
(High in soluble fiber)

Put into toaster oven for 5 minutes
- 150 gm oats
- 8 gm chia
- 120 gm dried fruit
- 2 TBl dark maple syrup
- 1 tsp vanilla extract
- .25 tsp cinnamon
- .25 tsp salt
- 300 gm coconut milk
- 300 gm unsweetened almond milk
- 12 gm flax seed meal
Mix and separate into 4-6 canning jars
Refrigerate overnight
Eat cold or warmed

Grandma’s Fresh Cranberry Relish

INGREDIENTS

One bag (about 4 cups) cranberries
One large navel orange, peel and all, deseeded
1/2 cup granulated sugar

STEP BY STEP

Pulse all in food processor until chopped small, but not minced
If you don’t have a food processor, you can use a blender, just work in very small batches.
Let meld in refrigerator overnight

Kentucky Kernels

There were several Kentucky Kernels in the family. This is Grandma Goman’s tribute to them.

Category: Cindy Recipe Cards

Mayonnaise from Scratch

VIEW THIRD-PARTY VIDEO HERE

Lemon Party Punch

Lemon Meringue Pie

Economy Ice Cream

Cucumber Sauce

Cold Cucumber Soup

Texas Sheet Cake

Cinnamon Spiral Bread

Brown Bread

Breakfast Biscuits

Biscuit Mix

Fresh Apple Cake

Avocado Cream

Grandma’s Mac and Cheese

Carrot Cake – COLLECTION

Grandpa’s Carrot Cake

Third Party Recipes

• Personal Carrot Cake

• Showpiece Carrot Cake

• James Ormshy’s Whole-Wheat Carrot Cake

Grandma’s Cooked Cranberry Relish

Fruitcake – Two Recipes

Grandma’s Oatmeal

Grandma’s Fresh Cranberry Relish

Kentucky Kernels

Grandma Goman’s Christmas Pralines