Category: Cindy Recipe Cards

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

  1. Add milk to biscuit mix. Stir with a spoon to combine.
  2. Turn out on a floured surface.
  3. Turn over onto itself 8 times to create layers
  4. Roll or pat to ½ inch thickness.
  5. 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
  6. 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
  7. Brush the tops lightly with melted butter
  8. Bake at 450° for about 10 minutes.
  9. Turn pan and cook another 5-8 minutes

Biscuit Mix

Freeze well, bake without thawing

 

 

 

 

 

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.

Cindy’s Scalloped Potatoes

Title of Recipe: Scalloped Potatoes (for 2)

Ingredients:
1 tbsp snipped parsley
onion salt
2 ¼ cu thinly sliced pared white potatoes
1 ½ tsp salt
1 ½ tbsp butter
4 tsp flour
1/16 tsp pepper
1/16 tsp paprika
1 cu milk

Instructions:
Preheat oven to 400°. Bring ½” water to boil in covered saucepan. Grease 1 qt casserole. Prepare parsley, onions, potatoes. To boiling water add onion salt, potatoes, 1 tsp. Salt – boil (covered 5 min-drain). Meanwhile in skillet (or double boiler) over low heat, melt butter, stir in flour salt, pepper, paprika, then milk. Cook, stirring until smooth and thick. Put into casserole alternating potatoes and sauce.

Special Steps:
Top w/cheese-cook uncovered 25 min.

Grandma’s Mac and Cheese

2016-03-02 18.07.26Ingredients 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

  1. Cook the macaroni to taste
  2. Drain macaroni and put into large mixing bowl
  3. Mix together 1 C cheese and 1 C sour cream
  4. Add 1 C chopped black olives
  5. Stir macaroni and cheese mixture together
  6. Grease casserole dish
  7. Pour mixture into baking dish, and pat it down
  8. Top with as much shredded Colby as will fit in the casserole
  9. Bake at 350º for 20 minutes
  10. 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
  1. Pre-heat oven to 400º
  2. Prepare Dry Ingredients:  Sieve flour, spices and baking powder into bowl and fold in with big movements.
  3. Lightly grease 1 large round springform pan
  4. Fold waxed paper into a triangle four times – ending up with a thin wedge
  5. Place point of wedge in the center of your round pan and trim to the edge of the pan.
  6. Open up your circle and place in the bottom of your pan.
  7. Grease lightly with cooking spray.
  8. Peel carrots and grate into small strips
  9. Whisk eggs and sugar together with whisk until doubled
    Move whisk side to side, not in a circular motion
  10. Whisk in melted butter.
  11. Add carrots, oatmeal and raisins and fold in with spatula.
  12. Fold in dry ingredients
  13. Bake for 50 minutes at 400º or until a skewer inserted into the middle of the cake comes out clean.
  14. 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

  1. Pulse all in food processor until chopped large
  2. Place all in a medium pot
  3. Cook on medium high until it comes to a boil
  4. Reduce heat and simmer 30 minutes – stirring occasionally
  5. Remove from heat
  6. While still hot, place in a clean canning jar leaving 1/2 inch head space
  7. May or may not seal.
  8. 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

  1. Put into toaster oven for 5 minutes
  2. Bring water to a boil
  3. Add milk to the water all at once
  4. Add Oatmeal all at once, and it will kind of disappear
  5. Reduce heat to low
  6. Allow to simmer, stirring occasionally.
  7. Add salt halfway through
  8. Continue to stir and watch for boil-over
  9. 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)

  1. 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
  2. Mix and separate into 4-6 canning jars
  3. Refrigerate overnight
  4. Eat cold or warmed

 

Potato Pancakes or Potato Cakes

Laakes are thinner and crisp.  These will be fried in small one inch loose piles.

  • 1 C cooked russet mashed potatoes
  • 1 C raw Yukon gold potato – grated on large setting
  • 1/3 C AP flour
  • 1/2 tsp baking powder
  • 2 tsp corn starch
  • 1 oz Parmesan cheese – grated
  • 1 egg
  • 2 TBL half and half or cream
  • 2 TBL melted butter
  • 2 TBL finely grated onion – drained
  • 2 TBL chives
  • salt and pepper to taste
  • 1/4 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 tsp CinnaSugar
  1. Mix together and cool.
  2. Cut into golf-ball sized pieces, but don’t compress.
  3. Beat two eggs in a bowl to create your First Dip.
  4. Preheat a skillet with 2 TBL of safflower oil at about 365º
  5. Flatten your golf balls into loose disks
  6. Place in the hot oil without overcrowding pan.
  7. Press down with your spatula just slightly.
  8. Cook 3 minutes on the first side, and 2 minutes on the second side or until the sides start to brown and crisp
  9. Put onto a paper towel to drain slightly.
  10. Salt while still wet with Maldon salt.
  11. If there are any brown bits that will burn, dump the old oil, and start the next batch with new oil.  Bring back to 365º before adding more cakes.
  12. Regardless of any burnt bits, discard the oil into a tin can after two frys.

Serve with Apple Sauce.

 

Grandma’s Beans

Grandma’s Beans

1 C dry beans
Wash in cold water
Strain and remove any rocks, etc
Add to 1.5 C warm water and 1 can stock in soup pan
Cover and bring to a boil (or about 200°)
Start timing, and cook 2 minutes
Remove from heat and cover
Let set 60 minutes
Add 1 tsp salt per 1 C beans
Add med pieces celery, onion, carrot, garlic
Add bay leaf, 1 slice raw bacon, ham (or other) bone
Bring back to 200° or gentle boil, then simmer 2 hours
Stir very lightly and check water level every 30 minutes
Taste one bean. If necessary, cook 30 more minutes
Serve hot with crackers, bread or tortilla

For refried beans, drain and smash
(Keep liquid for soup and thinning beans later)
Add a generous sprinkle of grated cheddar cheese
Mix together
Add tablespoons of cooking liquid, and continue mixing, until texture is to your taste

Robert@RobertAndrews.NET

Taquitos and Flautas

TaquitosThe difference between taquitos and flautas are; the first is flour tortilla, and the second is made from corn tortillas.

Ingredients:
Beef, chicken, chorizo or pork – Cooked
OR
1/4 C Onion, 1 potato and 6 oz chorizo

Olive oil
Carrots
Cabbage
Garlic
Basil
Cumin
Coriander or cilantro
Parsley
Lime

  1. Sear meat pieces and set aside
  2. To hot skillet, add carrots, cabbage, garlic, basil, cumin, coriander, parsley.
  3. Don’t need to cook completely.
  4. Add 1 tbl lime juice and cilantro.
  5. Heat tortilla in a hot cast iron skillet for about 15 seconds per side
  6. Roll in tortillas (or empanada wrappers) and hold in place w/ 2 toothpicks.
  7. Spray w/ oil & broil till golden brown or fry in shallow pan of hot oil until browned.
  8. You can also deep fry, and then let drain on rack over a paper towel
  9. Remove toothpicks
  10. Plate and serve with cooked veggies, guacamole, mango, cantaloupe and side salad.
  11. Top with chipotle & sour cream or Mexican crema

Oil or oven should be preheated to 350º

From Cindy’s Recipe Cards:

Title of Recipe: Taquitos

Ingredients:
Beef, chicken or pork
Meat
Olive oil
Carrots
Cabbage
Garlic
Basil
cumin
coriander/cilantro
parsley
lime

Instruction:
Sear meat pieces in hot olive oil tossed in corn starch. Add carrots, cabbage, garlic, basil, cumin, coriander, parsley. Don’t need to cook completely. Add 1 tbl lime juice and cilantro. Roll into flour tortillas (sushi roll) hold in place w/toothpick. Spray w/oil & broil till golden brown. Cut @ angle and plate.

Special Steps:
Top with chipotle & sour cream. Serve with mango, cantaloupe and side salad.

Grandma’s Vegetable Dip

INGREDIENTS

  • Slice zucchini medallions
  • Slice red bell iinto rings
  • Mash 5 cloves of garlic
  • 8 oz cream cheese
    –
  • Paprika to taste

STEP BY STEP

  1. Preheat oven to 400º
  2. Toss sliced veggies in EVOO
  3. Sprinkle with salt
  4. Bake 45 minutes – Stir halfway
  5. Pulse in food processor
  6. Add 8 oz cream cheese
  7. Pulse just to chop
  8. Spread on soft bread or pita chips

* Any kind of greens will work for this. Spinach will be more traditional. I used Collar Greens this particular time.

This is listed under Appetizers, but I added three hot wings (heated in the microwave) and this became dinner.

Grandma’s Fruit Pie

Instructions
Preheat oven to 375 degrees
1. Roll pie dough flat on floured surface
2. Roll to approx 11″ disk – use cover as template
3. Put into pie tin
4. Parchment paper over crust
5. Be sure to DOCK bottom of crust – not too many
6. Insert metal pie tin
8. Make rim “roll under” for crust – glass
9. Make decorative edge (See Additional Note)
10. Glaze edge
11. Prebake crust 375 degrees 10 minutes
–
12. Carefully pour in filling
13. Bake pie for 45 minutes
14. OPTIONAL: Top with pralines or toasted pecans
15. Cool at least 5 minutes before cutting

Use commercial pie crust or MAKE YOUR OWN

This recipe can be used with any fruit; cherry, rhubarb, strawberry rhubarb, strawberry, blueberry, etc.

PUMPKIN PIE FILLING

For pumpkin pies; instead of buying a can of pumpkin puree, try making your own.

COOK PUMPKIN PUREE

Notes DECORATIVE EDGE
Cut narrow triangles with leftover pie crust trimmings
Roll to create little curls, then chill
Apply to edge with egg wash (egg and water)
Refrigerate shell 1 hour before putting in filling

Cut pumpkin in half – remove seeds – cut into 1-2 inch pieces
Cook at 350 degrees for 1 hour
Mash roughly with potato masher
Drain overnight in cheescloth strainer in refrigerator or pie will be very watery

FILLING
2 CU pumpkin puree
1/4 CU dk brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp clove
1/4 tsp ginger
1/4 tsp salt
1 CU heavy cream

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