The Monkey Princess makes pasta and pies

annie1992

9 years ago

The Princess has Italian grandparents on Dave's side, and so it seems odd that it would have to be me, the Native American/Irish grandmother, to teach her to make pasta, but that's the way the world is, LOL. We did break the pasta maker in the process, though, so I'll have to replace that.

First I explained that pasta was basically eggs, flour, salt and water. Mix it up until it's right...

After that we put the dough through the pasta machine, and cut it into papperdelle. Kind of.

Sauced with a cream sauce with mushrooms and Italian sausage, it was pretty darned good, and Elery loves the stuff. So did The Princess:

After that she made some no-bake oatmeal cookies. We only had the dark cocoa, so they are pretty darkly chocolate, but very good.

Her brother needed to make something too, so we mixed up some trail mix for him to take to school as "healthy snacks", and portioned it out into individual bags.

This weekend she was at her cousins, so my Bud helped me make rolls. We used a recipe from Cook's Country which turned out OK, but no better than my usual recipe and a lot more work, so we'll revert back to my Grandmother's old farmhouse white, which we all like anyway. His were very cool looking "fans", though...

By the time we were done with that, The Princess had come home, so she had to bake something. We decided on apple crumb pie. She also made a banana cream pie for her Dad, who doesn't like cooked apples. We made the crust with the lard that I rendered last year from our pigs, and the apples were from our own trees.

So what's next? She's lobbying for a lesson on tiramisu...

Annie

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Comments (13)

wintercat_gw
9 years ago
Oh the apple crumb cake looks fabulous! I'd just LOVE a slice!

Have you ever considered adopting a highly appreciative house cat?
User
9 years ago
I don't always comment but always enjoy seeing posts of the Monkey Princess at work. She clearly has an affinity for cooking and baking and it's a pleasure following her through her learning process with you. And Bud, too!

My step-GD will be coming over after school today to make pie for her school's delayed celebration of Pi day. I feel privileged to follow in the tradition of women (& men) in my family who've passed down kitchen skills.

The Princess has me beat with homemade pasta. I've yet to tackle that.
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Hi Bejay! I'd be happy to share the recipe. I won't guarantee that it's healthy, but it's definitely not sweet. You could tweak it to make it less salty and fatty, but it wouldn't be quite as good. I'm using zucchini in the vernacular, to describe all summer squashes. When I asked Granny if she had a measurement for the crumbs and oil, she basically said "as many as you want". I usually use about a cup of crumbs. Butter is a good substitute for oil, since it's yummy. Also, I pretty much always double this recipe. Any can of cream of whatever soup will work. Well, maybe not cream of shrimp... You can also steam the veggies if you don't want to boil them - the point is that they should be pretty soft so they make a yummy creamy mixture with the soup and sour cream. I'm pretty sure this recipe originated back when folks thought it was a good idea to boil veggies to death. Perhaps it was developed to best deal with the baseball bat zucchini that sneaks by us in the patch! If you decide to use THAT zucchini, peel it first - I've tried this with tough zucchini and the skin just doesn't get soft enough even with the boiling. Little summer squashes won't need as much precooking. Maybe your shredded zucchini won't need much of a boil at all - it should work here anyway, it's pretty free form. Enough babble - here's the recipe: Zucchini Casserole 6 cups sliced zucchini 1 cup chopped onion 1 cup chopped carrots 1 (10.75 ounce) can condensed cream of chicken soup 1 cup sour cream Bread Crumbs Salad Oil Black pepper to taste DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan boil zucchini, carrots, and onions 10 minutes (or until tender). Drain well In a small bowl, mix together bread crumbs and salad oil until crumbs are barely moistened. Spread half of the crumbs in the casserole dish. Mix vegetables, soup, and sour cream together. Add pepper if desired. Spread in casserole dish. Cover top of casserole with remaining crumbs. Bake for 20-30 minutes in the preheated oven, or until the top is golden brown.
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coconut, how WILL Aunt Coke be able to cook Thanksgiving dinner without help? It won't be the same, you know. Poor Aunt Coke... Diane and RR, she will indeed be five in November. I know, it's hard to believe. Sigh. I'm going to cry when she gets on that bus for Kindergarten..... Deanna, just borrow some young mother's small children! I borrowed nieces and nephews and neighbors until I got Makayla and Bud. (grin Yes, Bruvver does need to learn. First, though, he needs to learn to use the potty. (grin) Sally, Linda, sure I'll be your Grandmother. LOLOLOL. The age thing might be a bit difficult to explain, but the cupcakes will make it all worthwhile, I'm sure. Jessica, the scrapbook is a good idea, I'll have to remember that. She could have her own cookbook with her favorite recipes, she'd like that. Annie
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linnea, I'm assuming the squash is a mashed casserole type dish? If so it can be made ahead and reheats well. Sweet potatoes can usually be made ahead too, depending on the application. I'm cooking all the sweet potatoes the day before, then making a gluten free sweet potato torte, that sticky-sweet-marshmallow-topped casserole and probably chipotle mashed sweet potatoes for Elery and I, all the day before. Broccoli can be cooked ahead for most applications and will also rewarm well, the sauce can be added at the last minute if the broccoli is already cooked or if it's something like broccoli cheese it can all be done a day in advance. I also bake the pies and other desserts the day before, they all keep well, and I make butterflake rolls the day before and keep the unbaked rolls in the fridge, bake them the day of. I've never had anyone complain about a homemade dinner roll baked the day before, though. (grin) All the salad ingredients could be washed/cut/prepared ahead and then tossed with the viniagrette the next day, and someone here has made the mashed potatoes the day ahead too and I think they were warmed in the crockpot, but I might be confusing two techniques. Anyway, I know even the potatoes can be made the day before. Good luck and happy Thanksgiving! Annie
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rob333 (zone 7b)
9 years ago
Send her my way! She's doing quite well. But so is Bud. Go Bud!

I got a container of that dark cocoa and tried it in a couple of things. I found the color very off-putting. Made me sad. I like dark chocolate.
mustangs81
9 years ago
Okay, here's the schedule: One week after school is out for the summer, MP comes to Florida for summer vacation during which time she will be our personal chef and Lily will be her protege. Lily will then be MP's personal guide at Disney World, Animal Kingdom, and Busch Gardens.
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Lars/J. Robert Scott
9 years ago
I love the fan rolls - it's been decades since I've made those, and now I want to make them again. I also really like pappardelle.

I had really good tiramisu last week in CR, but it did not tira mi su, as I was too tired from allergies. I make tiramisu with Genoise instead of lady fingers, and that's what they did as well. I also really like banana cream pie, and I've not made that in ages either!

Lars
Compumom
9 years ago
How did she grow up? She looks so sophisticated in her scarf and glasses. Very chic!!
Compumom
9 years ago
Can we have the recipe for the gluten free spiced donuts? Mmmmmm
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
Serious, look into getting her in some TV shows.

Start a youtube channel for her.

dcarch
Nancy
9 years ago
Yum, everything looks so good!
They have grown up so much, has it been that long?
annie1992
Original Author
9 years ago
Here is the recipe I used, Ellen. It came from Taste of Home and I used King Arthur Flour Baking Mix, not the flour, but the biscuit/baking kind of mix.

Gluten Free Apple Pie Donuts
Taste of Home

2 cups gluten-free biscuit/baking mix
3/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon apple pie spice
1/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/2 cup warm water (110° to 115°)
6 tablespoons butter, melted
1/4 cup unsweetened applesauce, room temperature
1 tablespoon vanilla extract
GLAZE:
1 cup apple cider or juice
1 tablespoon butter, softened
2/3 to 3/4 cup confectioners' sugar

Directions
1. In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes.
2. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full.
3. Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter.
4. For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts.

Annie
jsvrn
9 years ago
Everything looks great Annie.The kids are growing up so fast. I would like some of that pasta right now.
Jackie
Compumom
9 years ago
Thanks Annie!!
bcskye
9 years ago
My gosh, those two are growing like weeds! Monkey Princess is looking like a very accomplished young lady. She is so lucky to have you to teach her. Dcarch was right, you need to het her on the tube.

The Monkey Princess makes pasta and pies

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The Monkey Princess makes pasta and pies

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