Archive for the ‘Nany Knows’ Category

• Marshmallow Cream Fudge

  Date: 2010.01.19 | Category: Cooking, Nany Knows | Response: 0

  I have found a fellow lover of marshmallow cream who seems to love it as much as I!  We share stories of how our mother’s didn’t want us to get into the jar for fear we would devour the entire contents with a spoon and a smile.  I found this recipe in Nany’s stash and tried it a few years ago.  It’s creamy and heavenly and quite easy to make.  Cat this recipe is for you!

  Ingredients:

  1 13-oz. jar marshmallow cream
  1 1/2 c. sugar
  2/3 evaporated milk
  1/4 c. butter
  1/4 tsp. salt
  1 12-oz pkg. chocolate bits
  1/2 c. chopped nuts (optional, I don’t mix nuts with my chocolate)
  1 tsp. vanilla

  Combine marshmallow cream, sugar, evaporated milk, butter and salt over medium heat.  Bring to a boil, stirring constantly.  Boil 5 minutes continuing to stir constantly.  Remove from heat and add chocolate bits.  Stir until melted.  Add nuts and vanilla.  Pour into greased 8″ square pan.  Chill until firm.  Cut and devour!

  You must try this recipe because as we all know, Nany knows a good recipe. 
  

  xo–me

• Banana Nut Bread

  Date: 2009.10.21 | Category: Baking, Nany Knows | Response: 0

  I over bought the bananas again. Why is it that I cannot find the balance? Each week either too few or too many! I used Nany’s recipe today and made a very delicious tasting and looking loaf of banana nut bread.

  Ingredients:

  3 large or 4 small bananas, creamed
  1/2 c. canola oil
  1 c. sugar
  2 eggs
  2 c. flour
  1 tsp. baking soda
  1/2 tsp. salt
  1/2 tsp vanilla
  1 c. walnuts

  Preheat oven to 350. Grease and flour inside of loaf pan. In large bowl, mix together oil, sugar, and eggs. Beat well. Add flour, baking soda, and salt. Then add bananas and cream together well. Add vanilla and walnuts and pour into loaf pan. Bake for 50 minutes or until toothpick comes out of center clean.

  I omitted the walnuts this time as I just didn’t have the taste for the nuts. Nany suggests you can either use your mixer or mix by hand. I mix by hand as it gives my arm a bit of a nice workout.

  Enjoy!

  xo–me

• Apple Crisp

  Date: 2009.09.21 | Category: Baking, Nany Knows | Response: 0

  I am excited about sharing some of my favorite family recipes that are centered around the apple.  Nany makes the best apple dumplings ever.  I am not kidding as I have tried many around the country and the world and they never come close to hers.  I will share that recipe shortly but today we are going to start with something very easy.  Apple crisp is a quick and delicious dessert (or breakfast!) that can cook while you are eating.  The aroma of baked apples tantalizes your nose while you are finishing you meal.

  Ingredients:

  8 apples sliced (Nany says Granny Smith is best for baking)
  1 tsp. cinnamon
  1/2 c. flour
  1/2 c. water
  3/4 c. sugar
  1/2 c. butter (softened)
  

  Preheat oven to 425.  Peel and slice apples very thin.  Fill a casserole with sliced apples, water and cinnamon.  In a separate bowl, blend remaining ingredients until crumbly in texture.  Spread mixture over top of apples and bake uncovered for 50 minutes.

  This is a great beginning to a successful baking adventure.  Please, let’s all bake something this week!  I know you can!

  xo–me

• Strawberry Chiffon

  Date: 2009.07.18 | Category: Baking, Nany Knows | Response: 0

  We began the week with a Strawberry Pie and I thought we would end with one as well.  This recipe is from Nany’s kitchen as so many this week have been.  What can I say?  I honestly believe my grandmother is the best.  Period.  End of discussion.

  Ingredients:

  1 small package strawberry gelatin
  1 c. hot water
  1/2 c. cold water
  1 pint vanilla ice cream
  1 c. fresh strawberries
  2 8-inch pie shells
  whipped cream

  Dissolve strawberry gelatin in hot water.  Add cold water and stir.  Add ice cream and mix thoroughly.  Put into refrigerator for 1/2 hour.  Add fresh strawberries and blend.  Pour into pie shell and put in ice box for two hours.  Top with whipped cream.

  These recipe makes TWO PIES.  I have my fork ready for some pie ladies and gentlemen.  Who is inviting me over this weekend for one of these treats?

  xo–me

• Chocolate Cream Pie

  Date: 2009.07.17 | Category: Baking, Nany Knows | Response: 0

  Growing up, Nany always made the grown up pies for the adults while she made special pies for Garnet & I.  We would get lemon meringue, chocolate cream and occasionally banana cream pie.  The chocolate cream pie was always my favorite because the peaks of the meringue fascinated me.  Well, that and also because it was heavenly in my belly.  Nany would always sneak a second piece (“Just a sliver, Amy Lou”, she would say) because I loved it so.  She has spoiled me my entire life and when I walk into her home I am 10 again.

  Ingredients:

  1 c. sugar
  3 Tbsp. cocoa
  1/2 tsp. salt
  3 Tbsp. flour (or 3 Tbsp cornstarch)
  3 egg yolks, beaten (save whites for meringue below)
  1 c. milk
  3 Tbsp. butter
  1 tsp. vanilla

  Prepare and bake pie crust.  Blend together sugar, cocoa, flour.  In separate bowl, combine egg yolks and milk.  Combine these two mixtures and cook slowly over low heat until thick.  Stir constantly so not to burn.  Be patient, it could take a minute.  Add butter and blend into mixture. Keep stirring.  Remove from heat and add vanilla.  Stir until vanilla is blended.  Pour into pie shell. Cover with meringue. Preheat oven to 325.
  

  Meringue:

  3 egg whites
  1/4 tsp. cream of tartar
  6 Tbsp. sugar

  Beat egg whites with cream of tartar until frothy.  Gradually beat in sugar a spoon at a time.  Continue beating until mixture is thick and glossy.  Don’t rush this process!  Patience young Padawan.  Pile meringue on pie filling, swilling it over the top and bringing out to pastry rim to seal and prevent shrinkage.  This is critical as your meringue will shrink and look silly in the center of that glorious pie.  Bake in oven for 20 minutes until meringue is golden brown.

  FRESH EGGS.  Remember, fresh eggs make the best meringue.  If you live in an area with farm eggs, go to the farm the day you want to make the pie.  It will make the difference.  If you are in the city, find a reputable farmers market in your area.  Meringue is one of the most challenging parts of a pie.  Take your time and be patient.  It will pay off when you have meringue to the ceiling!

  xo–me

• Who Wants Pie? Pecan Pie?

  Date: 2009.07.16 | Category: Baking, Nany Knows | Response: 0

  The boss loves pecan pie.  I am not referencing the boss of the house, the boss. That boss.  I try to make him a few pies a year and always at Christmas.  What do you give to the boss who has everything?  The man needs nothing so I try to please his appetite for sweets.  The recipe is entitled southern pecan pie but I am not sure what makes it southern.  The pecans don’t have a southern drawl nor do they sip sweet tea on their lovely porches. 

  Ingredients:

  2/3 c. granulated sugar
  1 c. dark corn syrup
  2 c. pecans halves
  3 eggs
  1/2 c. melted butter
  1 9-inch pie shell (unbaked)
  whole pecans

  Preheat oven to 350.  Combine eggs, sugar, corn syrup, and butter.  Blend well.  Stir in pecan halves.  Pour into pastry shell; garnish with whole pecans (I enjoy laying them out in a pattern.  If you don’t have the time, just toss ‘em in I suppose.)  Bake for 50 minutes.

  Most recipes only call for 1 cup of pecans but I like to double the amount of nuts.  It makes the balance of sweet with nutty a bit more even.  Neither taste overpowers the other.  Do what you like when you make this.  You are making this one, right?  You should because it’s one of Nany’s recipes.

  xo–me

• Lebanon Bologna Roll Ups

  Date: 2009.06.26 | Category: Cooking, Nany Knows | Response: 0

  I am sitting here this morning dreaming of very thinly sliced Lebanon Bologna. I grew up eating this in sandwiches as well as stealing a few away from the packaging when Mommie wasn’t looking.  I love its sweet, smokey flavor.  Love.  One recipe that has been in our family (and maybe yours) is the one I am sharing today.  If you live west of the Mississippi, you will have a hard time finding it in the deli.  I have discovered it in the the packaged section of deli meats but the slices are a little thick for this recipe.  Thank you Seltzer’s for sending it to CA.  I cherish it when I can find it.  Nany always serves these to me when I am home because, well, Nany knows!

  Ingredients:

  1/2 lb. sweet Lebanon Bologna, thinly sliced
  1/2 lb. cream cheese
  2 Tbsp. mayo or Miracle Whip
  1 tsp. grated onion

  Mix cheese, mayo and onion well.  Spread across slice of bologna.  Roll into a tube.  Cut tube into 1/2 inch pieces.  Repeat with all the slices.  Serve with toothpick or just sit in front of the TV and eat them all yourself.