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.

Auntie Goman’s Doughnuts

  • 1/2 tsp nutmeg and cinnamon
  • 1 tsp baking powder
  • 1/2 C milk
  • salt
  • 1/2 C sugar
  • 2 small eggs
  • 1/2 TBL shortening
  • 2 C flour – mix gently

Alternate Recipes

Regular Donuts

  • 1.5 C whole milk – about 150º
  • 2.5 oz veg shortening
  • 5 tsp Instant Yeast (or just under 2 TBL) in 1/3 C warm water
  • 2 whole eggs
  • 1/4 C sugar
  • 1 tsp freshly ground nutmeg
  • 1.5 tsp salt
  • 1 gallon hot vegetable, safflower, or peanut oil for frying
  • 23 oz AP flour (by weight)

Sour Dough Donuts

  • Reduce the dough by 3/4 C
  • Reduce the milk by 1/4 C
  • Add 1 C sour dough starter
  • Add 1/4 C dried milk
    • Add all of this mixture as part of Step 1
  1. Combine yeast mixture, shortening, eggs, salt, nutmeg, sugar and half of the flour in your food processor – Paddle stir to mix
  2. Add 1/4 more of the flour, stir
  3. Put on dough hook, then add the remainder of the flour
  4. Knead for bout 5-8 minutes
  5. Cover and let rise for 1 hour in cold oven with 4 C container of boiling hot water placed in the oven next to the dough
  6. Tap the dough down and fold the dough into thirds – twice
  7. Roll to about 3/8 inch thickness – Use two baking trays or sticks for a spacer to get even thickness
  8. Sprinkle your baking sheet with flour
  9. Cut big circles and place them on your baking sheet
  10. Cut a smaller hole in the center
  11. Let the holes rise on their own tray for donut holes
  12. Use all of the leftover dough to make more
    Roll back into a ball and let rise for 30-60 minutes
    Roll flat and cut into squares or more donuts
  13. Let the donuts (and holes) rise for 30 minutes
  14. Heat your oil up to 365-370º in a Dutch oven
  15. Put four in at a time
  16. Flip after 60 seconds per side
  17. Let drain on cooling rack placed over newspaper
  18. Optional:  Put into paper bag with confectioner sugar and shake
  19. Optional:  Glaze with Sugar Glaze as follows:
    1. Combine 1/4 milk and 1 tsp vanilla in a double boiler
    2. Heat to 150º
    3. Put 2 C confectioner sugar in a whisk together
    4. Dip donuts into the mixture then put on rack again
    5. Rest at least 5 minutes
  20. Optional:  Create a Chocolate Glaze as follows:
      1. Combine 1/4 milk and 2 tsp vanilla in a double boiler
      2. Heat to 150º
      3. Put 2 C confectioner sugar in a whisk together
      4. Add 1/2 C butter (one stick) and 1 TBL corn syrup
      5. Add 4 oz bittersweet chocolate or Cocoa Mix
      6. Don’t overheat
      7. Dip donuts into the mixture then put on rack again
      8. Rest at least 5 minutes

 

Tamales: The Mexican Twist

Tamales: The Mexican Twist
Must use lard and masa
Manteca de cero
2 C Masa harina
3/4 C Lard
1 TBL Salt
1 TBL Baking powder
Warm chicken broth to bring it to stiff dough texture . Slowly . Watch closely
Schemer is good
Corn husk . Soap water for 30 minutes
When you are ready to spread masa, use the smooth side on the inside.
The rough side on the outside.
Filling is basically any protein.
In the recipe that I saw on TV, she used chicken guajillo
A bit of cheese and chilies
Stand up and cover with a moist towel. Steam for about 45-60 minutes.
Add a penny to the bottom of the pot. It will start to rattle when
your water is almost gone.
You can freeze them uncooked, but when you steam them, you still have
to go for an entire hour.

Delta Hot Tamales

Delta Hot Tamales
Wrap in cloth and foil to stay warm for hours.
Soak corn husks in boiling water for 30 minutes
Mix dry spices:
1 TBL chili powder
1 TBL paprika
1 TBL salt
1 TBL ground cumin
1 TBL sugar
1 tsp black pepper
1 TBL cayenne pepper
Mix corn paste ingredients:
2.5 C masa harina or cornmeal
1 TBL baking powder
2 TBL spice mixture
Pulse into cornmeal mixture till like dough
12 TBL cold unsalted butter
Add 1.25 C cold water
Remove 1/2 C and set aside
Use 1.5 TBL scoop and plate 20-24 portions onto a plate. Let rest 20-40 minutes.
Mix with 1/2 lb 85% lean ground beef
1/2 lb ground pork
1/2 tsp baking soda
2 TBL water
Reserved cornmeal
2 cloves minced garlic
2 TBL spice mixture
Mix
Portion onto a plate into 20-24 portions
Count total number to be made
. Adjust as necessary
Spread cornmeal onto half side of a corn husk
. Leave a bit of edge along top, and a lot toward the point or bottom
Roll meat into a log
Put on top of masa and roll up
Masa should encase meat
Fold up pointy end
Make bundles of six-eight
Tie with twine – surgeon’s knot
Trim excess twine
Put remainder of spices into stock pot
Add tamales vertically
Add water to come about 3/4 of the way up
Bring to start of a boil, then reduce to simmer.
Cover and cook for about 30 minutes
After finished cooking, carefully remove from liquid and put on plate.
Use the remaining liquid in the pot to create a sauce.
Add 2 tablespoons cornstarch mixed with 1/4 C water. Continue cooking
on simmer until liquid has thickened.
This is also a good recipe for enchilada sauce. Just use the same
spice mixture and mix with broth and cornstarch.

French Bread

Dry Ingredients
3 C bread flour

1 TBL dry yeast
1 TBL granulated sugar
1 tsp salt
1 tsp garlic powder
1 tsp onion powder

Wet ingredients
1 C warm water – approx 100-110º
1 tsp white vinegar

For later use
1 egg white mixed with 1 TBL water
1 C AP flour
2 tsp cornmeal

  1. Mix dry ingredients – blend to incorporate
  2. Mix in all wet ingredients
  3. Add additional AP flour until the dough starts to take shape
  4. Mix with a dough hook for a total of 10 minutes
  5. Pour onto floured surface and continue to work until springy
  6. Shape into a ball and put into a large glass greased bowl
  7. Turn once so that top has oil on it too
  8. Let stand until doubled in size
  9. Punch dough down and split in half
  10. Roll (with rolling pin) each half flat and into a long rectangle
  11. Roll (along the long side) into a long rope
  12. Grease a large baking sheet and sprinkle with cornmeal
  13. Place loaf (seam side down) on baking sheet
  14. Brush with egg wash
  15. Let rise about one hour
  16. With a very sharp knife, make 3-5 diagonal cuts across the top
  17. Bake at 350º for 20 minutes
  18. Take out and brush again with egg wash, then rotate and bake another 20 minutes
  19. Cool on a wire rack

Types of Apples – EXPLAINED

Red Delicious

  • Pick a good one – firm flesh, no markes
  • Store in a refrigerator
  • If one is bad (in the bunch) take it out right away
  • Not good for cooking
  • Good for snacking

Fuji

  • First harvested in Japan
  • Similar to Red Delicious
  • Not good for cooking
  • Good for munching

Gala

  • Sweet taste
  • Thin skins
  • Not very crunchy
  • Not good for cooking

McIntosh

  • Mealy texture
  • Good for apple sauce
  • Not good for baking

Granny Smith

  • Good for baking
  • Goes well with cheese
  • Holds its texture
  • Kind of tart / bitter – kids like it

Golden Delicious

  • Don’t store well
  • Very versatile

Pizza

Ingredients
1 1/2 CU White Flour
1/2 CU Corn Meal or Wheat Flour
3/4 CU Warm Water
2 TBL olive oil
– will be adding more for consistency
1 pkg yeast
1 TBL white sugar or 2 TBL honey – to mix with yeast
2 TBL white sugar – to mix with dry ingredients
scant salt

Instructions
1. Warm water to ‘very warm’ to the touch, but NOT HOT
2. Combine water, sugar and yeast together to let the yeast activate
(approx three minutes)
3. Mix everything in a large bowl except for water and sugar/yeast mixture
( Mix in oregano if doing this recipe by hand, NOT in a bread maker)
4. Add remaining ingredients and mix together. Add water JUST until crumbs stop being crumbly
5. Knead for approx 25 minutes or until you feel your arms will fall off – If using a bread maker – approx 15 minutes
HINT: Press your finger one inch into the dough, it should bounce back most of the way
6. Cover with damp tea towel and let rise – approx 90 minutes
OPTIONAL: Add oregano to the dough
7. Punch down and knead another 5 minutes
8. Remove and form into a well-shaped ball and oil outside very lightly
9. Place in well-greased pan to rise
10. Put dark damp cloth over pan and place in the sun (or warm place) for 75 more minutes
11. Remove to floured surface and flatten (with hands) to desired size. Do not roll. Rolling will eliminate many of the bubbles that will make your crush lighter.
12. Bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust
13. Spread ingredients on pizza crust and bake for 20 minutes @ 350 degrees

Special Steps For sauce, see Dad’s Red Sauce.

Variations
1. There are many different recipes on the market for making pizza dough.
2. Try substituting cornmeal or mesquite meal in place of Wheat Flour and see which you prefer!
3. Try mixing chives into dough instead of oregano
4. Spread sauce leaving a two-inch border. Roll thin strips of cheese into the border to use with marinara or garlic dipping sauce.

Pizza for Parents and Kids

This recipe will be featured in Cooking for 1-1/2 – Recipes for single parents

4 CU Flour
4 tsp Yeast
4 tbl EVOO (Olive Oil)
4 tsp sugar
4 shakes of salt
Basil (dried good, fresh better)
1 CU (four 1/4 cups) VERY warm water

(AS) = Adult Step

  1. Put water into a glass bowl
  2. Add Sugar to water
  3. Add Yeast to water
  4. Stir four times briefly to dissolve
  5. Cover and let rest while you get the sauce ready (SEE RECIPE)
  6. After Sauce is ready, put liquid into Kitchen Aid*
  7. Add flour and continue mixing until thick like pudding
  8. Shake Salt and Olive Oil into the pudding
  9. Mince and add 12 leaves basil, or add 4 large pinches of dried basil
  10. (AS) Continue to add flour until the dough ball is tacky (but not sticky) and a finger impression pressed into the dough mostly bounces back.
  11. (AS) Once dough is completed, remove, coat with oil, cover with large damp towel, and allow to rise in a warm place for 20 minutes.
  12. (AS) Clean up from previous step, and prepare your work area for the next step
    Rinse dishes, clean counter top, sprinkle with corn meal
  13. Get out four individual rising bowls and coat lightly with solid Crisco
  14. (AS) In 20 minutes remove dough, cut into half, then half again, making four pieces.
  15. Fold each dough ball three or four times, and recreate a ball.
  16. Cover with a few drops of oil, and let rise in small rising bowls for 20 minutes
  17. In 20 minutes halve each dough ball for small pizzas, or use “as is” for a larger pizza.
  18. Spread corn meal lightly on the kitchen counter
  19. Flatten balls with your hands, turning/slipping frequently
  20. (OPT) Keep flattening and if you want a thin crust pizza, “dock” sheet with a fork
  21. (Cut in circle) Put on metal personal pizza pans
  22. Cover with sauce
  23. Cover with desired toppings
  24. Cover lightly with cheese
  25. Set oven to 400 degrees
  26. As each pizza is finished put pan over very low flame for four minutes
  27. SET TIMER for stove top process so it doesn’t burn
  28. Put into oven after four minutes on the stovetop.
  29. Cook for ten minutes in oven (SET TIMER) at 400 degrees
  30. Let cool 5 minutes before removing and cutting – Serve hot

* If you don’t have a Kitchen Aid, do this by hand. Consider using your points from a credit card program to get a Kitchen Aid if you do a lot of cooking.

Tips: Pizza

For Easy and Good level recipes, try not to confuse the budding chef with too much information. By the time they (or you) are ready for Better and Best level recipes, here are some extra recipes, tips and tricks to keep in mind.

Pizza Tips

– Pizzarias use a very hot oven – 800-900° – Use at least 500° at home

Types of Pizza

– New York flat – Very thin – “Saturday Night Fever pizza”
– Neopolitana is a thin crust, but with a little substance to it
– Siciliana – This is a thicker crust – not quite deep dish
– Chicago Style Pizza – Also known as deep dish. This is a very thick pizza

How to THROW a pie

– Flour your peel
– Start to flatten Dough
– Smash air out
– Flatten from outside in
– Leave some thickness in the middle to stretch
– Flip hand to hand
– Toss on fists . Thumbs up

Making your Pizza

– Put onto peel
– Put firm Wisconsin Mozzarella cheese down first
– Then sauce . Tomatoes, evoo, puree, salt
– Dot your pizza with sauce, don’t drown it
– Pecorino cheese . Make it snow
– Fresh Mozzarella on top
– Parmesan regiano cheese
– Drizzle EVOO over top

Cooking at home

– 500° – best with a pizza stone
Put the stone in first to preheat and become hot
– Cook 4-5 minutes
– OPTION: Then turn broiler 2-3 minutes
– Basil after oven and more evoo and more parm

Reheating Leftover Pizza

– Use a hot baking stone or skillet for crisp pie

Alt sauce

– Evoo in skillet
– Tomatoes, chipotle in adobo, oregano

ALT Cracker Crust – St Louis Pizza

– Flour
– Salt
– Baking Powder
– BLEND
– Add 2 TBL oil
– Bind with water – Adjust so that it just comes together
– – Better not enough than too much !!
– Create rounds and wrap in plastic – let rest in fridge 2 hours
– Crush canned whole (drained) tomatoes with basic for sauce – Use EVOO also
– Add salt, pepper, oregano, basil
– For cheese, use a chopped mix of provolone, cheddar, Swiss, Parmesan
– Roll out dough very flat
– A bit of sauce, cheese, toppings
– Use preheated pizza stone – Use parchment paper and slide off cookie sheet

Alt Chicago Style Deep-Dish Pizza

– – – The only difference to your standard pizza dough, is that you add a bit more yeast, and let it rise more than you might with a thin crust, and a bit of extra EVOO oil
– Water, oil, yeast, sugar, flour, cornmeal
– Finish on the counter on a bed of flour
– Let raise in the fridge overnight
– Finish rise next day on the counter
– Sliced peppers in hot cast iron skillet
– Brush with oil
– Salt and pepper
– Bit of sugar and vinegar near end
– Sliced sausage
– Oil iron pan again
– Dough in hot deep dish pan
– . Let set 1/2 hour to rise
– EVOO on dough
– Sauce to edge
– Cheese, pepperoni, cheeses, other toppings
– Peppers on it, sausage, salt
– Bake 20 minutes at 425 till browned
– uncover until the cheese starts to brown and things crisp up

For a Special Italian Treat, try Farinata

– Chickpea flour, water, oil and salt
Mix to the consistency of a thin pancake batter
Pour onto a RIMMED pizza pan
Put into oven
Top and eat when it’s hot

Stovetop Pizza

CLICK HERE TO WATCH VIDEO
In cast iron skillet (with cover) or dutch oven
– start with 1 tbl olive oil in bottom of pan
mix the following in the pan
– 1/2 cup AP flour
– 1/2 cup self-rising flour
– 1 tsp yeast
– 1 tbl honey
– 2/3 cup lukewarm water
– 1 tbl olive oil
– pinch of salt
Top with sauce, then your favorite toppings, and then cheese
Turn stovetop surface to medium heat
Cook 5 minutes with lid on and lid vents closed
Rotate lid to open vents (do not remove lid)
Cook another 10 minutes with lid vents open
Remove to cutting board, cut and serve

 

Scratch Pizza

Ingredients

2 CU all purpose flour
1 PKG yeast (or 1 TBL)
1 TBL corn meal
2 TBL olive oil
2 tsp sugar or honey
1 tsp salt
APPROX 3/4 CU water

Instructions

1. Dissolve yeast and sugar into 3 TBL very warm water (105-110 degrees)
2. Let set for about 5 minutes
3. Meanwhile, sift dry ingredients into mixing bowl, and create a basin in the center.
4. Pour yeast mixture into 1/2 CU warm water and then into basin
5. Combine quickly to moisten all flour.
6. Pour onto floured counter top.
7. Knead dough well for 8-12 minutes. A Kitchen Aid mixer with A dough hook works well for this.
Finish on a floured counter-top
If dough seems a little sticky, add more flour, but floured counter top will slowly add flour to your ball, so don’t add too much.
8. Once ball of dough returns to near normal when you push a finger into it, your dough is ready.
9. Coat your hands very lightly with oil, then pick up your ball and form into nice round shape and put into clean bowl to rise. Make sure the oil from your hands has covered the dough ball. You can also put in a Ziploc bag and freeze at this point.
10. Cover with towel and set in warm place for 45 minutes
11. Pound dough down, re-ball, and prepare as needed for end product. – cut in half for two medium pizzas (three for thin crusts) or two calzones
12. Re-shape pieces, and roll flat using floured rolling pin, flipping in between rolls. READ SPECIAL NOTE ABOUT FLATTENING DOUGH
13. If for a pizza, bake the dough without toppings for 5 minutes at 350 degrees for a less soggy crust.
14. For a calzone place on a parchment paper before flattening. Fill one side with ricotta cheese, mozzarella, and parmesan. Add other ingredients. Use the parchment paper to fold over the top calzone.

Special Steps
For a richer tasting dough, make it the day before and refrigerate it overnight. Allow it to thoroughly warm before using it though.

Variations
1. Mix chives into dough
2. Spread sauce leaving 2 inch border on crust, then roll thin strips of cheese into the border making a dippable stuffed crust

Notes

TYPE OF FLOUR: Best with specifically long grain bread or pizza dough flour

SAUCE: See Pizza – Dad’s Red Sauce for the topping

KNEADING BY HAND: If kneading by hand, mix with fingers then push with heel of hand, fold over, push, fold over, push about six or ten times, then repeat the entire process.

SPECIAL NOTE ABOUT FLATTENING DOUGH: Using a rolling pin will squeeze most of the bubbles from the dough and will produce a very “mechanically correct” pizza crust. Shaping with your fingers only will leave the bubbles inside the dough which will give a lighter crust with the great bubbles that form on “real” pizza, but it takes more skill.

Pizza Red Sauce

Ingredients

1 can whole tomatoes (seeds removed)
4 cloves garlic (peeled and minced)
1/2 CU onion (chopped)
1/4 CU each celery and carrot (chopped)

Instructions

1. Strain tomato juice into sauce pan and put on medium heat
2. Discard seeds and lightly chop tomatoes
3. Sweat (do not saute) mirpois vegetables and garlic in a hot skillet for about five minutes
4. Combine mirpois mixture and tomatoes
5. Broil in flat pan for 10 minutes or until start to brown
6. Remove vegetables to sauce pan
7. Use 1/4 CU white wine to deglaze flat pan
8. Combine everything, including white wine syrup, into a single sauce pan
9. Cook 20 minutes.
10. Serve chunky for mussels, gently mashed for pasta, minced for meatballs, and blended for pizza or lasagna

Special Optional Steps

Heat and simmer tomato juice with 1/4 CU sherry vinegar, 1 TBL sugar, red pepper, oregano and basil. Reduce until a syrup consistency.

Notes:

  • Onion, celery and carrot are called mirpois vegetables.
  • Takes only 30 minutes, but tastes like 2 hour scratch.
  • Sweating vegetables means to NOT brown them, but only gently sizzle to translucent consistency.

Easy Spaghetti with Red Sauce

Ingredients

Spaghetti noodles
1 can diced tomatoes (cut up)
1 medium onion (diced)
1 TBL olive oil
1 carrot (cut into long strips)
several sprigs of of rosemary
two stalks of celery (cut into long strips)
1/4 CU mozzerela
1/4 CU Parmesean

Instructions

1. Heat olive oil up to smoke point
2. Saute onion
3. Add tomatoes to pan
4. Tie carrot, rosemary and celery with white cotton string and add to pan
5. Bring contents up to boiling and simmer 60 minutes
6. Boil spagetti until al-dente
7. Remove spice bundle
8. Plate spagetti noodles, spoon sauce over top, and sprinkle cheese on top

Pizza Red Sauce

Take twelve Roma tomatoes and cut them in half.
Place them flat side up on a baking sheet.
Drizzle them with EVOO and sprinkle with salt

Cut the top off an entire hand of garlic.
Drizzle it also with oil and salt
Wrap in foil and place on the tray with the tomatoes.

Piece a Sweet Onion into large pieces, toss with oil and salt.
Wrap that also in foil.

Cook everything for 60 minutes at 350º

Optional:
Blacken 2 Anaheim or Poblano Peppers
Put into plastic bag to sweat for ten minutes and cool
Remove from back and remove charred peel
Cut open and discard seeds and veins

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