The Official "Hey Grandpa" Recipe Thread

[ninjapoodles]

Author: Redfeathers

Apple Cookie Bars

This is enough for a greased 9x9 pan. I double this recipe for a 9x13 pan. Heat oven at 350

1 Cup flour
1t. Baking powder
1/4t. salt
1/4t. cinnamon
1/4 Cup melted butter
1/2 Cup packed Brown Sugar
1/2 Cup white sugar
1 egg
1t. Vanilla
1/2 cup chopped peeled apple (I use Granny Smith)
1/2 Cup chopped nuts (if you want)
Set aside 2 Tablespoons white sugar and 2 teaspoons cinnamon to put on top of the dough before baking.

Mix all the dry ingredients together (the first four on the list) set aside. In a large bowl mix the melted butter, brown sugar and white sugar until smooth, add the egg, apple, nuts and vanilla and then stir in the dry ingredients.

Put the dough in your baking dish and top with the left over cinnamon and sugar. Bake for 25-30 min. When cool, cut into bars. These are great with vanilla ice cream, they are soft and chewy and taste like apple pie to me.

1 large granny smith apple was enough for a double batch, the chickens got the skin and the core so everyone was happy.

 

[Backyard Buddies]

Author: Happyhen
Date: 9/9/2008

Apples Foster

I don't follow an exact recipe but .....

1 apple (I like a firm, tart variety, just don't use Granny Smith), peeled and sliced
3 TBSP butter
1 TBSP brown sugar
cinnamon to taste
about 1/8 cup brandy
French vanilla ice cream

Sautee apple slices in melted butter until just starting to soften. Sprinkle with cinnamon and brown sugar, stir to melt sugar. REMOVE PAN FROM HEAT (unless you would like to have a new kitchen), add brandy, return pan to heat, ignite brandy and wait until flames subside.

Divide into bowls and top with ice cream.

 

[Backyard Buddies]

Author: Happy Hen
Date: 9/10/2008

Cottage-Dill Bread

3/4 cup water
1/2 cup cottage cheese (any % fat content and curd size works)
2 TBSP butter (in small pieces)
2 tsps honey
3 cups flour
1-2 tsps dried dill weed (personal taste, I use 1 rounded tsp)
1 1/2 tsps salt
2 tsps SAF yeast (1 packet regular yeast)

Bake @ 375 degrees for 25 minutes.

 

[Backyard Buddies]

Author: Happy Hen
Date: 9/14/2008

"Santa-Fe" burgers (burger, Colby-Jack cheese, spicy ranch dressing put between slices of grilled sourdough bread) tonight, garnished with a tomato slice on leaf lettuce and a dill pickle spear, served in a plastic basket lined with a waxed paper square with potato chips.

 

[Backyard Buddies]

Author: Swampduck
Date: 9/14/2008

Here's a link to the recipe at kraft foods:

http://www.kraftfoods.com/kf/recipes/holy-cannoli-cake-90510.aspx?pf=true

and here is the recipe itself. I made my own pound cake, it was cheaper than one of those frozen ones, and everyone here has access to eggs and water, right? Since it uses a 9 x 5 inch pan the cake is a bit bigger than those frozen store bought ones so you have to spread the filling a little thinner. But it still is tasty.

(Interesting, my copy did not mention butter, so I didn't use it, probably would have helped keeping the frosting from hardening so quickly!)

Holy Cannoli Cake

Prep Time: 10 min
Total Time: 10 min
Makes: 12 servings

What You Need

1 cup milk
1/2 tsp. orange extract
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1/2 cup POLLY-O Original Ricotta Cheese
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, chopped, divided
1 Tbsp. butter
1 pkg. (10.75 oz.) pound cake, cut horizontally into 4 slices
1 cup thawed COOL WHIP Whipped Topping

POUR milk and orange extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add ricotta cheese and half of the chocolate; mix well.

PLACE bottom cake slice on serving plate; spread with one third of the pudding mixture. Repeat layers twice, ending with top cake slice.

MICROWAVE remaining chocolate and butter in small microwaveable bowl on HIGH 45 sec. to 1 min. or until almost melted; stir until chocolate is completely melted. Add whipped topping; stir with wire whisk until well blended. Spread evenly over top and sides of cake. Store in refrigerator.

 

[Backyard Buddies]

Author: Lanissa86
Date: 9/17/2008

Tonight I am making Sh*t on a Shingle. Its an old Family recipe of ours. If you make anything similar I would love to hear! Every time we make this for a guest they freak! They laugh at the name and love the taste! My great great grandparents used to call it poor mans gravy... For the kiddos though, its only known as S.O.S

We cook up about a pound of ground hamburger meat, get it nice and brown and then drain the fat.

Shake up white all purpose flour and whole or canned milk together with Salt and pepper to taste and add it to the ground meat. Make a nice white thick gravy...

Now make some Toast and butter it and sprinkle a tiny bit of garlic powder on each toast.

In separate pots I have Mashed potatoes and mixed Veggies cooking for our sides.

Serve by drowning your toast and mashed potatoes with the meat gravy and add your veggies on the side and VIOLA! A quick and Yummy yummy supper and it only took about 30 minutes!


This is such a family favorite! If anyone tries it, I would like to know what you think!

 

[Backyard Buddies]

Author: Happyhen
Date: 9/17/2008

FOT

That's the Army version which is really good. I usually serve it over puff pastry(learned from an army cook).

I also make the Navy version FOT (foreskins on toast) which is dried chipped beef slices cooked in a white sauce, spooned over toast and garnished with chopped hard boiled eggs.

Both are favorites in my house!

 

[Backyard Buddies]

Author: Mamadragon
Date: 9/18/2008

Re the S.O.S. combos -

My grandmother used to use canned pink salmon.... the kind with the bones all soft inside..... put it in a white breakfast gravy, and either crackers or toast, depending on how well the larder was stocked that week.

I grew up on the Chipped Beef from the little bitty jars (that are almost impossible to open )

 

[Backyard Buddies]

Author: Happyhen
Date: 9/22/2008

Upside Down Cake

Nectarines, peaches, apples, pitted cherries and of course, pineapple can be used for this.

4 TBSP butter
1/2 cup light brown sugar
1/4 tsp grated nutmeg or cinnamon
2 large pears (any variety), peeled, cored and thinly sliced, about 2 cups
1 1/3 cup flour
3/4 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
3 TBSP butter, softened
1/2 cup milk
1 tsp vanilla extract
1 egg

Pre-heat oven to 375.

Melt the butter in an 8 inch pan (I prefer round). Add brown sugar and nutmeg and blend well. Remove pan from heat and arrange the pear slices, slices overlapping, on the brown sugar mix.

Combine the flour, sugar, baking powder and salt in a mixing bowl. Stir in the softened butter, milk, egg and vanilla until just moistened.

Beat for 2 minutes with an electric mixer at medium speed. Pour batter over pears.

Bake for 35 minutes. Cool in pan 5 minutes, then invert it onto a serving plate. Let it stand 1 minute before removing the pan.

We like it best still slightly warm.

 

[Backyard Buddies]

Author: Rebbetzin
Date: 9/13/2008

I am going to make a Moroccan dish...

Tasty! Try it!
Meatballs in Tomato Sauce with Eggs

1-1/2 pounds ground beef
1 onion, very finely chopped or grated
3 tablespoons finely chopped fresh parsley
a pinch of chili powder, or to taste
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon cumin
vegetable oil for shallow frying (a couple tablespoons)
6 eggs
salt and pepper

For the Tomato Sauce:

2 onions chopped
2 tablespoons olive oil
2 cloves garlic, minced
24 oz of canned diced tomatoes with juice
1-2 teaspoons sugar, to taste
1 small fresh chili (I did not use)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
Salt to taste, about 2 teaspoons

First make the sauce, using a large skillet with a lid.
· Fry the onions in the oil until soft.
· Stir in garlic.
· Add tomatoes, sugar, chili(if using) and salt
· Mix well and simmer uncovered for 20 minutes, until the sauce has reduced and thickened.
· Meanwhile, make the meatballs.
· Mix together the meat, onions, parsley, spices and some salt and pepper and gently knead to a soft paste with your hands.

· Rub your hands with a little oil so that the meat does not stick, then roll the mixture into marble sized balls.
· Heat a thin layer of vegetable oil in a large frying pan and fry the meatballs briefly. Turn the meatballs to brown all over. They should still be pink inside. When browned transfer to paper towels to drain.
· Add the parsley and cilantro to the sauce.
· Add the meatballs and simmer for 5 minutes, until they are coooked through.
· Break the eggs over the sauce, put lid on skillet and cook until the whites have set.
Serve with lots of bread. I used toasted Bouille. Sourdough would be good too. Or you can put over pasta.
Serves 6

Very Delicious! Try it! It is a dish from Morocco.