Category: Grandpa’s Use Only

These recipes are for Grandpa and his family. This category includes recipes from magazines, TV shows, newspapers, and other sources where I don’t have permission to republish the recipes, but still feels they are recipes that he may want to cook for himself at a later time.

Marshmallows

SUGAR TEMPERATURE CHART

Making your own is pretty easy

Sally’s Baking Addiction has a website with a similar recipe with much more information than I’ve provided here, including WHY you add some of these ingredients.  PS:  Her recipe differs slightly.  Try both!

  • 3/4 oz gelatin
  • 1/2 C COLD Water
  • 1/2 C warm water
  • 1.5 C granulated sugar
  • 1 C Light corn syrup
  • 2 TBL cornstarch
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  1. Dissolve gelatin in cold water
  2. Let rest while you prepare hot mixture
  3. Heat water and sugar on medium high for 3-5 minutes
  4. Heat until 240º
  5. Add Light corn syrup and cornstarch to the pan
  6. Continue to heat until it goes up to 245º
  7. Take to your mixer and add to the gelatin in your mixer – POUR SLOWLY
  8. Add vanilla and salt
  9. Beat as much air in as possible, so crank the speed up to high
  10. Beat about 12 minutes – longer for a stiff marshmaallow
  11. Spray a baking tray with oil, then pour in confectioner sugar and shake to dust
    ALTERNATELY PIPE INTO LONG STRIPS THEN SNIP INTO PIECES
  12. Pour into a flat baking tray using a greased spatula
  13. Smooth it out
  14. Paint with simple syrup
  15. Sprinkle with more confectioner sugar or dip into sparkles
  16. Turn out and cut with a pizza cutter
  17. Dust with a mixture of sugar and corn starch
  18. Store for up to three weeks

Science Corner

Here is some good information for you to remember in your cooking adventure.

How does elevation affect cooking?

  • Water boils at 212º at sea level
  • At 3,000 feet, the boiling point is 208º
  • A mile above (5,000 feet) it boils at 203º
  • A pressure cooker raises the boiling point to about 250º
  • This decreased pressure affects food preparation in two ways:
    • Water and other liquids evaporate faster and boil at lower temperatures.
    • Leavening gases in breads and cakes expand more quickly.
As altitude increases and atmospheric pressure decreases, the boiling point of water decreases. To compensate for the lower boiling point of water, the cooking time must be increased. Turning up the heat will not help cook food faster.  No matter how high the cooking temperature, water cannot exceed its own boiling point – unless if using a pressure cooker. Even if the heat is turned up, the water will simply boil away faster and whatever is being cooked will dry out faster.

Chicken Parmesan Stuffed Garlic Bread

From AZFamily Good Morning America
Prep Time: 15 minutes / Cook Time: 25 minutes / Servings: 4-6

Ingredients:

For the Bread:

• 3-4 frozen, pre-cooked, boneless, breaded chicken tenders, thawed
• 1 large baguette
• 10 slices mozzarella cheese
• 1 cup marinara sauce

For the Garlic Butter
• ? cup melted butter
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon grated parmesan cheese

Steps:

1. Preheat oven to 350 degrees.
2. Slice the thawed chicken breast tenders into ½ inch thick strips.
3. Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
4. Hollow out the insides of the baguette pieces with a knife.
5. Lay two slices of mozzarella on top of each other with a 1 inch overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
6. Push the rolled chicken strips into a baguette piece.
7. Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
8. In a small bowl, mix together ingredients for garlic butter.
9. Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
10. Wrap the foil over the re-assembled baguette and bake at 350 degrees for 20–25 minutes, until cheese is melted and the top is starting to brown.
11. Remove the foil and serve with marinara

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Bacon Rosemary Gourgere

By Chuck Wiley, Executive Chef, Hearth ’61, Mountain Shadows Resort

Bacon Rosemary Gourgeres
Yield:  About 5-1/2 dozen gougères

1 cup     Water
4 oz.      Butter
1/2 tsp   Kosher salt
Pinch     Cayenne pepper
1 cup     All-purpose flour
6 each   Eggs
1 cup     Manchego cheese, shredded (substitute gruyere or other semi-hard cheese)
3 slices  Bacon, cooked and chopped fine (about three ounces)
1 tsp      Rosemary, finely chopped
¼ cup    Parmegiano-Reggiano, grated

1. Pre-heat oven to 350 degrees. In a large saucepan combine the water, butter, salt and cayenne; bring to a boil. Lower the heat and add the flour all at once, stirring with a wooden spoon. Cook this mixture over low heat three or four minutes until the dough pulls away from the sides of the pan and forms a ball.

2. Remove from the heat and transfer to an electric mixer fitted with a paddle. Mix on low speed until batter cools slightly (so the eggs don’t cook). Add the eggs one at a time, mixing until the egg is fully incorporated before adding another. Do not over mix. When eggs are incorporated, add the cheese and continue to beat until it is mostly melted in the batter. Add the bacon and rosemary.

3. Transfer to a piping bag and on two 13” x 18” baking sheets lined with parchment or Silpats, pipe into balls, about 2 tsp. each. Leave an inch or so between them to allow for expanding. Sprinkle with the parmesan cheese.

4. Bake about 25-35 minutes until golden and cooked through. Serve immediately while still warm.

New York Style No-Wheat Pizza Crust

From the Wheat Belly Food Blog

Pizza crust . . . you can hold in your hands!

By Dr. Davis | January 16, 2012

Here’s a recipe for pizza crust that you can actually hold in your hands.

That’s what we lose when we eliminate wheat: the viscoelasticity of wheat gluten, the quality that provides wheat’s food portability. It allows you to stuff a pita full of ingredients, hold a sandwich between your hands, deliver a slice of pizza into your mouth.

This recipe yields a pizza crust sturdy enough to hold in your hands. As written, it will make a 12-inch round pizza crust.

Ingredients:
2 cups ground almonds
4 tablespoons garbanzo bean flour
1 cup shredded mozzarella cheese
4 tablespoons ground flaxseed
1 teaspoon onion powder
1/2 teaspoon garlic powder
Dash of sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
1/2 cup water

Preheat oven to 350 degrees F.

In food processor or food chopper, pulse or chop mozzarella cheese until becomes granular size.

In large bowl, mix ground almonds, garbanzo bean flour, mozzarrella cheese, flaxseed, onion powder, garlic powder, and salt. Stir in eggs, olive oil, and water and mix thoroughly.

Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size. Feel around edges to gauge thickness.

Remove top layer of parchment paper carefully. Use spatula to form crust edge.

Bake for 20 minutes.

Remove and top with pizza sauce, mozzarella cheese, Parmesan cheese, olive oil, chopped peppers, spinach, sliced sausage (uncured), etc. and bake for an additional 15 minutes.

No Wheat Focaccia

Wheat Belly Focaccia Bread

By Dr. Davis |

This recipe provides an unusually sturdy focaccia bread suitable for a variety of dishes. I used it to make a Reuben sandwich, for instance: a thick layer of corned beef topped with sauerkraut and Thousand Island dressing sandwiched between two pieces of this focaccia bread. Delicious!

Shape this focaccia dough into whatever shape suits your recipes. I usually make two focaccias, each approximately three inches wide by six inches long and 1/2-3/4 inches deep, to use as the two bread slices to sandwich ingredients between. However, this recipe yields such an incredibly filling bread that the two slices can easily be cut in half to yield two very satisfying sandwiches to serve two.

Spread focaccia bread with pesto or mustard, lay smoked turkey, corned beef, pastrami, or other meat in between, some cheese, and you have a delicious and filling sandwich.

Ingredients:
2 cups almond meal
1 cup shredded mozzarella or other cheese
1 teaspoon sea salt
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup sundried tomatoes, finely sliced
2 large eggs, separated
3 tablespoons extra-virgin oil

Preheat oven to 350° F.

In food chopper or food processor, pulse shredded cheese until reduced to small granule-sized consistency, similar to couscous.

In medium bowl, combine almond meal, cheese, sea salt, rosemary, oregano, onion powder, garlic powder, and sundried tomatoes and mix together. Set aside.

With electric mixer, whip egg whites until stiff. Blend in egg yolks and 2 tablespoons olive oil at low speed. Pour egg mixture into almond meal mixture and mix together.

Divide dough in two and form into desired shape by hand. Smooth edges with knife or spoon. (You may need to place your knife or spoon under hot running water to help mold the dough.)

Bake for 15 minutes. Remove and take blunt handle of spoon or other small rounded instrument and make small depressions in the surface every inch or so. Brush surface with remaining olive oil and sprinkle some sea salt on top. Return to oven additional 15 minutes.

No-Wheat Classic Pizza

Classic Pizza
Yes, you can have pizza in a wheat- and grain-free lifestyle!

In previous versions of pizza recipes, we encountered difficulty in creating crusts sturdy enough to be held by hand. While we take every possible chance to bash grains, one thing they do have is gluten that confers the unique stretchy property of dough. We lost that quality when we reject all things wheat and grains.

So here we recreate sturdiness with a mixture of meals/flours with shredded cheese melted into the mixture. As you will learn, this creates a crust every bit as good but with none of the adverse health implications.

Classic Pizza

Print
Cook time
35 mins
Total time
35 mins

Author: Dr. William Davis
Cuisine: Italian
Serves: 6-8 slices
Ingredients

1 cup shredded mozzarella cheese
2 cups almond meal or flour
¼ cup garbanzo bean or coconut flour
4 tablespoons ground golden flaxseed
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
2 large eggs
4 tablespoons extra-virgin olive oil
½ cup water

Instructions

Preheat oven to 350º F.
In food processor or food chopper, pulse or chop mozzarella cheese until reduced to granular size. Set aside.
In large bowl, combine almond meal/flour, garbanzo bean or coconut flour, ground flaxseed, onion powder, garlic powder, and salt. Stir in mozzarella cheese, followed by eggs, olive oil, water and mix thoroughly.
Spread large sheet of parchment paper over a cookie sheet. Place dough on parchment paper. Coat hands in olive oil and form dough by hands into desired shape.
Alternatively, spread a second sheet of parchment paper on top of tough and flatten with rolling pin into desired shape and size; feel around edges to gauge thickness. Remove top layer of parchment paper carefully, if used.
Use spatula or spoon to form crust edge. Bake for 20 minutes.
Remove and apply toppings. Top with your choice of toppings such as additional mozzarella cheese, tomato sauce, mozzarella cheese, chopped peppers and onions, sliced sausage (cooked), pepperoni, etc. and drizzle with extra-virgin olive oil.
Bake for an additional 15 minutes or until cheese melted.

Wheat Belly Pizza

Makes 8 servings

Ingredients

1/4 cup extra-virgin olive oil, divided
1 lb bulk or loose sausage
1 medium onion, chopped
2 garlic cloves, minced
1 wheat-free pizza crust

2 cups sugar-free pizza or marinara sauce
8 oz fresh mozzarella, thinly sliced
1/2 red or green bell pepper, chopped
1 tsp dried oregano
2 tbsp grated Parmesan or Romano cheese

Directions

Preheat the over to 350°F.

In a skillet over medium heat, heat 2 tablespoons of the oil. Cook the sausage, onion, and garlic for 10 minutes, or until the sausage is cooked through and the onion is tender. Remove from the heat and drain if necessary.

Place the pizza crust on a baking sheet. Top with the sauce, mozzarella, sausage mixture, bell pepper, oregano, and Parmesan or Romano. Drizzle the remaining 2 tablespoons oil over the top.

Bake for 10 minutes, or until browned and the cheese melts.

Wheat Belly Pizza Crust

This recipe copied from Dr. Oz

Wheat Belly Pizza Crust
Rating:
(1)
Posted on 11/30/2012
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Makes 12 servings

Ingredients

1 1/2 cups shredded mozzarella cheese
1 1/2 cups ground almonds
1/4 cup garbanzo bean (chickpea) flour
1/4 golden flaxseed
1/2 tsp onion powder

1/2 tsp garlic powder
1/2 tsp sea salt
2 eggs
1/4 cup extra-virgin olive oil
1/2 cup water

Directions

In a food processor, pulse the mozzarella until it becomes granular in size.

In a large bowl, combine the mozzarella, almonds, garbanzo bean flour, flaxseeds, onion powder, garlic powder, and salt. Stir in the eggs, oil, and water and mix thoroughly.

Spread a large sheet of parchment paper over a baking sheet. Place the dough on the parchment paper and lay a second sheet of parchment paper on top of the dough. Flatten with a rolling pin into a 14″ round.

Carefully remove the top layer of parchment paper. Use a spoon or your hands to form a crust edge. Bake for 20 minutes at 350 degrees F.

Eggplant Mini-Pizzas

Wheat Belly Blog

A great recipe from the Wheat Belly 10-Day Grain Detox.

Here is an easy way to make a quick and portable single-serving-size pizza that can be handily transported to school or work. Of course, any number of variations are possible by adding different ingredients, such as green bell peppers, sausage, mushrooms, etc.

1 medium eggplant, sliced crosswise in 1/2″ thick slices
1 cup pizza sauce
2 ounces sliced pepperoni
4 ounces shredded mozzarella cheese
3 tablespoons extra-virgin olive oil

Preheat the oven to 375ºF.

Eggplant Mini Pizzas – Wheat Belly 10-Day Grain Detox Arrange the eggplant slices on a baking sheet. Bake for 8 to 10 minutes, or until just lightly browned.

Remove from the oven and spread with the pizza sauce. Place 1 or 2 slices of pepperoni on each eggplant slice, then sprinkle generously with the cheese.

Drizzle about 1 teaspoon olive oil over the top of each. Bake for 4 to 5 minutes, or until the cheese is melted.

Per serving: 176 calories, 7 g protein, 11 g carbohydrates, 12 g total fat, 4 g saturated fat, 4 g fiber, 275 mg sodium.

Almond Flour Crust Spinach Pizza

This recipe has been copied from Wheat Belly Blog.

This recipe is based on The Wheat Belly Pizza Crust Mix from the Wheat-Free Market.

Ingredients:

1 grain-free pizza crust mix
2 eggs
4 tbsp. Olive Oil
½ cup water
1 cup shredded mozzarella
1 fresh mozzarella, sliced
24 fresh spinach leaves
1 jar tomato sauce Gluten Free

LET’S GET COOKING:

In a medium size bowl, pour in Wheat-Market’s grain-free pizza crust mix
Add the 2 eggs, olive oil and water; mix until dough like
Get a medium size pizza pan; cut cooking paper to the size of the pan; add olive oil to cover the cooking paper (rub with hands)
Form Pizza dough into ball with hands; place ball of dough on cooking paper and flatten to size of the pizza pan
Bake for 18-20 minutes @ 350 degrees
Spread Tomato Sauce over the flattened pizza dough with spoon; place the fresh Mozzarella around the Pizza in a circle fashion. Place spinach over top of it all
Bake an extra 10-12 minutes @ 350 degrees; slice up and enjoy.

Your Life A to Z – Grandpa Cooks Recipe Agendas

Your Life A to Z – Recipe Agendas

SEE ALSO KNOW 99

First Appearance

 

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. Old Bread – cut into pieces – Soak in Eggs, Milk, Spices – put into oven at 350º
  2. Old bones, etc – Put into pot with bay leaf, salt, pepper,

Cooking Segment 2

  1. Check on Stock – taste, add salt
  2. Bread pudding is done
  3. Banana Bread – old bananas, etc – Mix, put into oven

Final Segment

  • Stock is done – Make Gravy – mention Chili, Soups, Pasta Sauce
  • Banana Bread is done
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Second Appearance

Intro Segment

  • Explain how the finest soups are made from Old Food

Cooking Segment 1

  1. French Fry Hash Browns
  2. Chop up old fruit and put into freezer

Cooking Segment 2

  1. Steam steak to reheat, slice against grain
  2. Sautee onion and bell pepper
  3. Add steak at last minute for fajitas
  4. Serve with tortillas and salsa

Final Segment

  • Fajitas are done
  • Blend smoothie – frozen fruit, yogurt, protein powder, drizzle milk or oj
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

Third Appearance

Intro Segment

  • Talk about some of the recipes we’ve done in the past

Cooking Segment 1

  1. Broth from a previous episode
  2. Make pasta sauce
  3. Crostini – Breadsticks – Slice and put into oven to crisp

Cooking Segment 2

  1. Taste pasta sauce and season
  2. Assemble crostini – Crostini are done. Top with several treatments
  3. Start rice pudding

Final Segment

  • Fix pasta during the break, and add pasta sauce
  • Bring out rice pudding
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Fourth Appearance

Intro Segment

  • Focus on Breakfasts

Cooking Segment 1

  1. Start Chili
  2. Start Cornbread

Cooking Segment 2

  1. French Toast Sliders
  2. Add to chili, taste

Final Segment

  • Display
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Fifth Appearance

Intro Segment

  • Mexican Food Day

Cooking Segment 1

  1. Assemble tamales with home-made masa

Cooking Segment 2

  1. Burrito Medallions
  2. Horchata
  3. Steam Tamales

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

Sixth Appearance

 

Intro Segment

  • Talk about Olive Garden if OK

Cooking Segment 1

  1. Ham and Cheese Sliders
  2. BBQ Pork with Cheddar Cheese

Cooking Segment 2

  1. Applesauce
  2. Croutons

Final Segment

  • Display food
  • Copies of this and other recipes at www.NLOF.net as well as AZFamily.com/recipes

 

 

Orange – Blueberry Marmalade

Note:  This is my recipe with a few enhancements from Bobby Flay.

Ingredients
8 oranges (washed and zested)
2 lemons (washed and zested)
2 cups sugar (per ea cup of fruit)

1 C blueberries – for near the end

Step by Step

  • Wash and zest your oranges and lemons.
  • Put the zest into a LARGE pan or kettle with 1 C water to soak for about an hour
  • Cut up sections of fruit, discarding the pith and internal segment walls.
  • Add fruit into the pan with the zest
  • Bring water to boil, lower heat, simmer for 10 minutes.
  • Add blueberries and sugar to the pan.
    • For each cup of fruit, add 1 cup sugar.
  • Add pectin per instructions on the pectin package
  • Stir vigorously
  • Cook over high heat until it sheets from spoon or candy thermometer reads 221°.
  • Turn marmalade into hot sterilized prepared canning jars

Stollen

Title of Recipe: Stollen

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.

Special Steps:
Decorate with candied fruit.

Spritzkuchen

Title of Recipe: Spritzkuchen

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.

Meat Loaf

Title of Recipe: Meat Loaf

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.

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