Hey Amy! » Nany Knows

Nany’s Day

Amy — Tue, 03 Jan 2012 12:01:38 +0000

Today is Nany’s birthday. If she had the internet and read this post, I would be in big trouble for sharing the fact that today is her birthday as Nany is a humble, private lady and would prefer none of the ‘hoopla’ that goes along with ones birthday. I can’t think of a better way than to honor her today than to ask you to make one of the great family recipes she has given to me and that I have shared here.

As long time readers know, I turn to Nany for recipes, household knowledge, and general wisdom as I think she knows the answer to just about everything. Thus why there is an entire category entitled “Nany Knows“. Her slippery pot pie is my favorite and as I have traveled the world, tasting others pot pie, nothing compares to hers. I have yet to perfect the recipe, my ribbons of dough never have the flavor they should. It is my goal this year to figure out what I am doing wrong and share that recipe with you.

I know many of you are lucky enough to have grandparents in your life today. I am very fortunate to have had grandparents my entire adult life. I even had a great-grandmother until my mid-30′s. Today, like every day, I feel blessed to have Nany. She is my moral compass and my dear friend. I turn to her for advice, a smile or a wonderful hug when my day is blue. Her lessons in my life are too abundant to count.

Today I celebrate the birth of a wonderful lady, friend and teacher. Happy Birthday Nany.

xo–me

Granulated Sugar Frosting

Amy — Mon, 11 Apr 2011 13:18:28 +0000

A few years ago, Nany and I were shopping at a local thrift store and I found this pan. It was marked with Duncan Hines and Ekco so I turned to Nan and asked if she had ever seen this pan before. She explained (because Nany Knows) that it was a pan given to customers who purchased a new Duncan Hines dessert creation years ago. I of course had to have it since it spoke to my love of all things vintage and baking. It has sat in my baking drawer for a long time and last night I decided to get it out and figure out a way to use it. After reviewing my pantry, I realized I was low on 10x sugar and fresh creme (I was thinking of a fluffy, pile-it-to-the-sky frosting with fresh berries or a banana creme with fresh bananas). There was no trip to the market in my future so I thought it was time to try something new–granulated sugar frosting. I baked a chocolate cake from a Duncan Hines box (I was being true to their marketing) and sat it aside to cool. Then I created this delicious frosting to top it.

Ingredients:

2 egg whites
1/4 c. granulated sugar (more to taste if desired)
1/8 tsp. peppermint extract (you can use any flavor)

Beat together all ingredients at mixer’s highest setting until stiff peaks appear. Frost cake.

I did not allow the frosting to get peaks as I wanted to place crumbled Oreo cookies on top of the cake and felt the peaks and cookies would produce something not quite pleasing to the eye. The frosting was very tasty and easy to make. My palate prefers the sinfully sweet flavor of a 10x sugar frosting but when I am in a pinch, I will not hesitate to use this frosting.

As you can see, the shape of the pan has created a beautiful cake. Experiment with flavors! I would have loved to created a nice banana bavarian creme to top the chocolate cake and slice fresh bananas as a topping. Or whipping creme and fresh berries.

For those who want a pan, I have seen many on eBay, etsy and other sites on line for as low at $7.99. Enjoy!

xo–me

Ranger Cookies

Amy — Mon, 03 Jan 2011 12:59:39 +0000

Nany makes more kinds of cookies than I can possibly count. Christmas at Nany’s means an immediate weight gain of 5-7 lbs. We sit and sip a hot cup of tea and share a plate of her delicious cookies while laughing and chatting until hours have passed. It is my favorite time with her. She bakes toll house, sugar, peanut butter, sandtart, and ranger cookies to name a very small few. Her skills in the oven are the best. When I was a little girl she made cookies shaped like candy canes. I remember one year we tried to make them in the summer and it was too hot in her kitchen for the dough to rise. We laughed and laughed as each batch looked worse than the previous. We determined that year that candy cane cookies are best made in the winter months.

My favorite of all of her cookies is the ranger. I can put away about a dozen in one sitting and lately I have the waistline to prove it!

Ingredients:

1 c. brown sugar
1 c. granulated sugar
1 c. shortening
2 eggs
2 c. oatmeal
2 c. rice krispie cereal
1 c. dried coconut
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. flour

Preheat oven to 350. Mix ingredients in order listed. Drop by teaspoonful onto cooking sheet. Press each cookie flat. Bake for 10 minutes.

These cookies are great with hot tea, hot chocolate or a giant glass of milk. Thank you Nany for giving me the best of everything in our lives together.

xo–me

Corn Pudding

Amy — Mon, 27 Sep 2010 11:14:07 +0000

Did you get 100 ears of corn, prepare them, remove from ears and freeze? So you and your loved ones can enjoy fresh corn all season? Yeah, me neither. I had the best of intentions this season (and in many areas, its not too late) but I decided to spend weekends with my family, my sweet nephew and my other half. So here I sit thinking how great it would be if I had fresh corn to make this pudding recipe I am about to share. My Nany uses Cope’s corn when she runs out of the stash in the freezer so I will recommend that we all get a case of it for the season.

I discovered this recipe in a yard sale find this summer. I attend a festival in the community adjacent to my hometown called the “Ox Roast”. They have lots of delicious food, some entertainment and a large flea market/yard sale area. (I have yet to find the answer to “do they really roast an ox?” So if you happen to be one of my readers from my hometown, please email me and share the answer!) I have only gone a few times in my adult life but each visit I find many treasures. This year I found a set of recipe pamphlets from the 50′s and 60′s that were published by the Metropolitan Life Insurance company of New York. Most of the recipes scare me like liver loaf and baked lima beans (ha) but there were many in the dessert section that I am anxious to try.

This recipe reminded me of my mommie’s baked corn so I tried it. It was less of a souffle and more of a casserole dish. I really enjoyed it.

Ingredients:

2 c. corn
2 eggs
2 Tbsp. melted butter
1 pint scalded milk
1 tsp. salt
1/8 tsp. pepper

Preheat oven to 350. Beat eggs. Add milk, fat, corn and seasonings. Pour into greased baking dish. Set dish in pan of hot water. Bake until firm, about 1 hour.

For those wondering, fat is the butter. That’s what it was called in the days of the Beaver, and sock hops. Enjoy!

xo–me

Marshmallow Cream Fudge

Amy — Tue, 19 Jan 2010 13:05:48 +0000

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

Amy — Wed, 21 Oct 2009 19:18:52 +0000

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

Amy — Mon, 21 Sep 2009 12:49:52 +0000

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

Amy — Sat, 18 Jul 2009 12:44:35 +0000

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

Amy — Fri, 17 Jul 2009 12:20:40 +0000

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?

Amy — Thu, 16 Jul 2009 12:40:48 +0000

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