Category: Teach Beatitudes

Grandpa’s Cornbread

See THIS LINK FOR  LOTS MORE

INGREDIENTS

  • 1 can creamed corn
    • If you don’t have creamed corn, use 1 can kernel corn and 3 TBL butter and 3 TBL cream. 
    • If you don’t have cream, use 6 TBL butter.
  • 1/4 cup honey
  • 1/4 C Gruyere cheese
  • 1/4 C Monterey Jack cheese
  • 1 small can Hatch Green Chiles
  • 1 cup buttermilk
  • 1/4 C room temperature butter (in addition to . . . )
  • 4 large eggs, slightly beaten
    • DRY INGREDIENTS
  • 1 cup all-purpose flour
  • 1/2 C potato or almond flour
  • 1 cup yellow cornmeal (fine ground)
  • 2 pieces crisped crumpled bacon
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

OPTIONS

  • Combine wet ingredients
  • Combine dry ingredients separately
  • Substitute in a bit of whole wheat flour, raw oatmeal or flax.

STEP BY STEP

  1. Grease a 9-inch square pan.
  2. Preheat oven to 400°F
  3. In two separate bowls, fold wet and dry ingredients
  4. Gradually FOLD the milk mixture into the dry ingredients stirring just until dry ingredients are moistened. – DO NOT OVERMIX
  5. For tender cornbread, do not overmix.
  6. Pour into HOT prepared cast iron 6 inch pan.
  7. Put 1 TBL butter into pan until it completely melts
  8. Fill no more than 3/4 full
  9. Bake 20 for 25 minutes at 400º or until the cornbread is lightly golden brown.
    If you like a moister interior, to for 425º for 16-20 minutes
  10. Let rest 5 minutes for a clean turn-out

A very cool way to cook this, is to preheat your cast iron skillet before pouring in the cornbread batter. Pour in the rendered bacon drippings, and bring it up to heat. At 400°, dump in your cornbread batter and continue with recipe. This will give it a very nice crispy crust.

Rice Krispie Treats

This is one of the simplest best time-tested kid (and grown-up kid) treats ever to come along.

There are thousands of YouTube videos out there, but here is one that is the most popular

Original Recipe

Grandpa’s Version

Ingredients

  • 2 TBL full-fat butter
  • 1 TBL flax or canola oil
  • 2 TBL honey
  • 1 package (8 oz., about 40) Marshmallows
    OR
  • 4 cups Miniature Marshmallows
  • 6 cups puffed brown rice cereal
  • OPT:  3 OZ toasted and slivered almonds
  • OPT:  2 OZ dried cranberries – chopped
  • OPT:  1 OZ dried cherries – chopped
  • OPT:  1 oz dried blueberries – chopped

Directions

  1. In large saucepan melt butter, honey and oil over low heat.
  2. Add marshmallows and stir until completely melted.
  3. Remove from heat.
  4. Add puffed rice cereal.
  5. Stir until well coated.
  6. Coat 13 x 9 x 2-inch pan with cooking spray.
  7. Using buttered spatula or wax paper evenly press mixture into pan
  8. Cool.
  9. Cut into 2-inch squares.
  10. Best if served the same day.  Wrap in waxed paper, freeze, and they will keep for up to six weeks.  Let stand at room temperature for 15 minutes before serving.

Molasses Cookies

Sift together

  • 1 C brown sugar
  • 1 1/2 C flour
  • 1 tsp ground ginger
  • 1/2 tsp clove
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/4 tsp salt

Mix with

  • 1 egg
  • 3 TBL molasses (spray cup before measuring)
  • 1 stick (1/2 C) unsalted butter
  • 1 tsp vanilla extract

… AND THEN

  • Roll small cookie balls in 1/4 C granulated sugar
  • Put on a baking tray lined with parchment paper
  • Bake at 350 degrees for 17-20 minutes

Spread hazelnut spread between two cookies

Eggs Benedict

April 16 is Eggs Benedict Day

:: BASIC RECIPE – A MATTER OF ASSEMBLY

Prepare Hollandaise sauce – RECIPES HERE

THIS IS MY HOLLANDAISE RECIPE

Poach eggs – Standard procedure
If you are poaching in simmer water in a pan, put a bit of vinegar into the water. It will help the egg stay together.  After you remove it from the water, put it onto a no-lint tea towel to drain slightly.  This keeps it from getting your English muffin wet.

Toast English muffin

Heat up ham on medium heat
Alternately you can use prime rib, lobster, scallops, chicken, turkey, pork, or any other kind of protein.  Grandma likes steamed spinach, asparagus, etc

Assemble: Muffin, topping, egg, Hollandaise

SPECIAL STEPS

Hollandaise Sauce
Click to view entire place setting.

Photo does not show ham cause Grandma does not like ham, and Grandpa likes FAR too much Hollandaise Sauce to appeal to most people or to photograph well.

  1. On the bottom, one half toasted Thomas English Muffin.
  2. On the muffin, one or two rounds of ham. I like to use Black Forest ham and cut a circle using a muffin ring or soup can.
  3. On the ham, 1/4 cup steamed Collards, Kale, Spinach or other IRC Gila Farm green. Chop them, then squeeze the liquid out, then chop again.
  4. On the greens, one poached egg
  5. Over the egg use any of  THESE RECIPES

Salsa Boracha

Ingredients:

One onion
EVOO
1 bottle (or can) dark beer
(alt: instead of beer, you can use 1/2 C each tequila and OJ)
4 dried peppers (see below)
1 tomato
1 fresh jalapeno

Instructions

  1. Cut one onion and heat in EVOO over medium heat for 8-10 minutes
  2. Add four cloves chopped garlic
  3. Add to pan and continue cooking another minute
  4. Add 1 C dark beer OR 1/2 C each tequila and orange juice
    – beer will give you a rustic yeasty taste
    – tequila and OJ will give you a brighter taste
  5. Add four (deseeded and de-stemmed) dried Anaheim, Pasilla, ancho, or poblabo peppers
  6. Add 1/2 tsp each cumin and salt
  7. Cook until liquid reduces to about half
  8. Add one chopped tomato and one deseeded fresh jalapeño pepper
  9. Let cool, then pulse in a blender until you get the desired consistency
  10. Serve with chips

Watermelon Salad

Toss together:
Watermelon pieces. Seedless (toss separately in lime juice)
Yellow tomato . Skinned and seeded
Red tomato . Skinned and seeded
Chervil or Parsley
Dill
Chives
Tarragon
Sea Salt
Pepper
EVOO

Reduced balsamic syrup drizzle on plate
Plate mixture
Top with spring greens
Drizzle with EVOO
Top with grated Parmesan cheese

Granita Parfait

  1. Cut watermelon into 1/2 inch perfect squares and set aside
  2. Put imperfect pieces into the blender
  3. Add 2 TBL honey and zest and juice from one lime into a blender
  4. Blend till smooth
  5. Dump into a Ziplock bag
  6. Pop into the freezer until it is frozen
  7. Pulverize right in the bag and put back into the freezer
  8. Take your cubes and sprinkle with coarse salt and sugar
  9. Sprinkle lightly with Tajin (a Mexican lime-spice)
  10. Mix whipped cream and lemon sorbet
  11. In little clear glasses layer first 1/8 with watermelon cubes
  12. Add 1/8 layer of lemon sorbet
  13. Add 1/8 whipped cream
  14. Top last 1/8 with the granita
  15. Add a few more watermelon cubes, sorbet and whipped cream
  16. Top with a single blueberry

Huevos Rancheros


INGREDIENTS

  • Corn tortillas
  • Leftover chopped steak (julienne strips)
  • Onion
  • Chili
  • Green chilies
  • Salsa
  • One egg per person
  • Shredded cheese

STEP BY STEP

  1. Put a corn tortilla in a baking dish and cook at 350º it till it just starts to brown
  2. Slivered onion, drizzled with EV00, and then microwave (Separately) for 30 seconds – Set aside
  3. Top browned tortilla with – in order:
  4. Leftover chopped steak Julian strips
  5. Microwaved onion
  6. Leftover chili
  7. Leftover green chilies
  8. One spoon of salsa
  9. Top with a undercooked lightly fried (or poached) egg
  10. Top with cheese and put into oven until cheese melts
  11. Turn out of cooking dish on the plate before serving

 

Two Easy Dips

Suz-KyleTwo Easy Dips
Suzanne Bissette
and Kyle Unfug
from AZ Family

Really though, all jokes aside, if you live in Arizona, be sure to watch this weekday morning show. Lots of good local information plus some of my favorite recipes from chefs from around the Valley. Sorry Suzanne and Kyle for the joke. I love you two!

Suzanne

  • 4 Green scallions – chopped on the bias in small pieces
  • 1 C Mayo (see Grandpa’s recipe) or Miracle Whip,
  • 1 C Shredded cheddar cheese,
  • 3 pieces Crumbled crisp bacon

Opt: jalapeños

Kyle

  • 2 sticks Cream cheese smear on bottom of pan
  • 1-2 cups pesto sauce
  • Heat oven to broil till the merest bubble
  • Serve with crackers or pita or French bread

 

Spinach Pies

These terrific little pastries, stuffed with spinach and two cheeses, are made throughout the town of Chaniá in Crete. Every cook has a version (some use onions; some don’t). Chef Evelina Makrinaki adds a splash of brandy to the dough, making it a little fluffy.

DOUGH
2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil

FILLING
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper

1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling

  1. Make the dough In a bowl, whisk the 2 cups of flour with the salt.
  2. Make a well in the center and pour in the water and oil,
  3. using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
  4. Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
  5. Wrap the dough in plastic and let rest at room temperature for 30 minutes.
  6. Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
  7. Preheat the oven to 450°.
  8. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
  9. Cut the dough into twelve 4-inch squares.
  10. Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
  11. Arrange the pies on a parchment paper–lined baking sheet.
  12. Brush with the egg wash and sprinkle with sesame seeds.
  13. Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
  14. Let cool for at least 5 minutes, then serve warm or at room temperature.

Make Ahead
The pies can be baked early in the day.
Suggested Pairing

Try this dish with a vibrant, orange peel-scented white from Crete.

Ohio Buckeyes

buckeyesCHILL TIME – 1 Hr

This is such an easy desert recipe:

2 cups smooth peanut butter
1 cup (2 sticks) butter, softened
1 1/2 pounds confectioners’ sugar
1 (12-ounce) package semisweet chocolate chips
1/3 cake paraffin wax (see Note)

  1. In a large bowl, combine peanut butter and butter; mix until smooth.
  2. Gradually add confectioners’ sugar, stirring until thoroughly mixed.
  3. Form mixture into 1-inch balls, place on a waxed paper-lined rimmed baking sheet, and chill for 1 hour.
  4. In a double boiler over medium heat, or in a saucepan over low heat, melt chocolate chips and paraffin wax, stirring until smooth.
  5. Stick a toothpick in the center of each peanut butter ball and dip each three-quarters of the way into the chocolate mixture, coating all sides except the top quarter.
  6. Place on the prepared baking sheet and remove toothpick.
  7. Using your finger, fill in the hole left by the toothpick.
  8. After dipping all the peanut butter balls, cover, and chill, or freeze until ready to serve.
  9. Makes about 5 dozen treats.

Notes

Cake paraffin wax is commonly used in chocolate to assist in the process of melting and keep it solid at room temperature. You should be able to find paraffin wax at your grocery store in the aisle where canning supplies and jars are sold. You may also find it in the aisle where baking supplies are sold.

See photos of real buckeyes (left) and confectionery buckeyes (right).
buckeye-real buckeye-choc

Here is a recipe from Sam the Cooking Guy.

2 C creamy peanut butter
1 C salted butter
16 oz (box) powdered sugar

Blend all together and shape into small golf balls or large marbles… however you envision it.
Place on a small baking sheet and freeze for one hour, or refrigerate for 3-4 hours.
In a double boiler, melt
2 C Nestle chocolate morsals
2 TBL vegetable shortening
2 TBL paraffin wax (also sometimes called baker’s wax or canning wax)

After balls are cooled, use toothpicks to hold them while you dip them ALMOST all the way into the chocolate.
Refrigerate at least one hour before serving.

Mexican Casserole

This is a very easy casserole recipes you’ll want to make again.   Serve this ground beef casserole recipe as a dinner or even a dip for tortilla chips.

Cooking Time: 30 min

Cooking Vessel Size: 8 x 8 inch baking dish

Ingredients

  • 1 C tortilla chips (crushed, but not pulverized)
  • 1/2 pound ground beef
  • 1 C salsa
  • 1 can chili with beans
  • 1 (8-ounce) tub sour cream
  • 3/4 C canned diced tomatoes, drained
  • Black olives to taste
  • 1/2 C shredded Cheddar cheese
  • OPT:  Taco Seasoning

Instructions

  • Preheat oven to 350 degrees F if not using a microwave
  • Spread crushed tortilla chips along the bottom of a lightly greased 8 x 8 inch baking dish
  • Brown the ground beef in a medium skillet or in your microwave, tossing every 30 seconds until browned
  • Drain grease from beef
  • Add the salsa and chili with beans
  • If you have Taco Seasoning available, add 1 TBL
  • Spread over the tortilla chips
  • Spread sour cream over the meat mixture
  • Top with diced tomatoes, black olives, and shredded cheese
  • Bake uncovered for 30 minutes, or until bubbly OR
    Microwave for 3 minutes
  • Garnish with fresh chopped cilantro

 

Six Bean Salad

Robert’s Six Bean Salad

We would usually call this Three Bean Salad, but this recipe has a few extra ingredients.

INGREDIENTS

  1. 1 can Black beans, drained
  2. 1 can (short cut) green beans, drained
  3. 1 can Kidney beans, drained
  4. 1 can Pinto beans, drained
  5. 1 can white beans, drained
  6. 1 can Garbanzo beans, drained
  7. 1/4 red onion, sliced as thinly as possible
  8. 1 red bell pepper, sliced thin
  9. 3 cloves of garlic, minced small
  10. 1 packet of crushed red pepper
  11. Juice and zest from one lemon
  12. 1 tsp dried paprika
  13. 1 TBL Dijon mustard
  14. 1 tsp dried cumin
  15. 1 bunch of cilantro, minced
  16. 2 tsp fresh oregano, minced
  17. 2 TBL chives
  18. NO SALT – because you did not rinse the beans
    If you rinsed the beans, add 1/2 tsp salt
  19. 1/2 tsp black pepper
  20. 1/2 C EVOO
  21. 2 TBL Karo Syrup
  22. 1/4 C fresh lime juice
  23. 1/4 C Red wine vinegar
  24. White vinegar to top after all else combined

STEP BY STEP

  1. In a large bowl mix first fourteen ingredients (1-14)
  2. Whisk all remaining ingredients (15-24 ) together
  3. Combine GENTLY with the first bowl
  4. Transfer to a large canning jar
  5. If necessary, top off jar with white vinegar
  6. Best if allowed to meld in the refrigerator for one hour before serving
  7. Will keep up to 2 weeks

Dan’s Three Bean Salad

INGREDIENTS

  • 1 LB fresh green beans (ends trimmed)
  • 1 TBL salt (for the water)
  • 3 scallions – greens and whites – cut into 1/2 inch pieces
  • 1 TBL olive oil
  • 2 cloves garlic – minced
  • 1 tsp orange zest – plus juice
  • 1 tsp lime zest – plus juice
  • 1 TBL white wine vinegar
  • 2 tsp sesame oil
  • 15 oz canned chickpeas (garbanzo beans) – rinsed
  • 15 oz canned cannelloni beans – rinsed
  • 15 oz canned kidney beans – rinsed
  • 1 TBL toasted sesame seeds
  • 1/2 tsp sea salt

STEP BY STEP

  1. Bring large pot of water to a boil
  2. Add 1 TBL salt – do not add until boiling
  3. Add trimmed green beans and blanche for 3-4 minutes
    if you like beans crisp cook 3 minutes, cook 4 if you like soft
  4. Drain and put into cold water – let rest 5-10 minutes
  5. Drain again, and place on a towel to continue draining
  6. Meanwhile, heat oil in a large skillet to shimmering
  7. Add garlic and cook 30 seconds, then add garbanzo beans
  8. Cook 3-4 minutes
  9. Add citrus juices and stir 1 minute
  10. Remove from heat and add vinegar, sesame oil, sesame seeds and citrus zests
  11. In a large bowl, gently stir together green beans, cannelloni beans, kidney beans and scallions
  12. Toss with vinegar mixture and 1/2 tsp salt

Quick Fresh Fruit Cobbler

cobblerBefore we begin…

  • Use fruit at the peak of ripeness
  • Peel and slice fruit
  • Measure out ingredients and set aside
  • Peaches are in season first part of September
    – Blanche to remove skins

Ingredients to feed 6 people

  • 4 C fresh fruit – your choice (eg) peaches, berries, apples
  • 2 C accent fruit (eg) cherries or raisins
    Fruit Filling – Add to above fruit
  • 1/2 C sugar
  • 3 T cornstarch
  • juice and zest from one lemon
    Biscuit Topping
  • 1 1/2 C AP flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 TBL COLD butter
  • 1/2 C cold milk
  • 1/4 C cold cream
    Final Topping
  • 1/2 C rolled oats or Original Oats
  • 1/2 C sliced toasted almonds
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3 TBL melted butter
  • 2 TBL maple syrup

Step by Step

  1. Preheat oven to 400
  2. Clean, cut, peel and slice all fruits
  3. Combine sugar, cornstarch, cinnamon
  4. Combine fruits and toss in lemon, then in sugar-cinnamon mixture
  5. Place in bottom of greased baking dish
  6. Sift together biscuit topping dry ingredients, cut in butter, then mix with liquid.
  7. Add milk and stir briefly.  DO NOT overmix.  Keep it crumbly.
  8. Spoon this batter over top of the fruit in lumps – flatten lumps slightly
  9. Brush with heavy cream
  10. Sprinkle Final topping across the top
  11. then sprinkle with Turbinado sugar
  12. Bake at 375 for 35-50 minutes or until golden brown
  13. Let rest five minutes before cutting

Oh, one more thing…

  • The cobbler takes its name from the biscuit dough crust on top – it is rough looking or ‘cobbled.’   It originated in the U.S. sometime in the early to mid 19th century.
This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.
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