Is Anyone Called Just "Grandma" Anymore?
9 years ago
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Southern Grandma - just for fun
Comments (11)I just had a heck of a day and came across this post. i can't tell you how it changed my mood. thank you soooo much annie for posting!...See MoreRECIPE: Does anyone make their own mincemeat anymore?
Comments (29)I am sad, or am I glad, to see that Dicken posted to this thread. He died last Thursday. He was a gentle spirit and a wonderful writer. We'll miss him at the Garden Party. Here's a recipe I got from Sara the Brit, she frequents the Garden Party. I wish I could say I had made it, but alas, the ease of the Crosswell jar beckoned... Dear Sylvia Here's the recipe I've been using for the last couple of years. it's fairly variable - you can leave out the nuts, add different ones, change the proportions of the fruit, to suit your own tastes. It really benefits from at least 2 weeks maturing, so you don't have to make it now if you don't feel like it. alternatively, the first year I made far too much, and it kept superbly until the following Christmas! (although it depends on how hot your summer is, I suspect). half pound, peeled finely chopped apples (I use Granny Smiths) 4 oz shredded suet or melted butter (I use butter - suet is traditional, but not used in the UK these days) 4 oz golden raisins (probably about 2/3 cup?) 6 oz raisins 4 oz chopped mixed peel (the lemon and citron stuff is best) 6 oz soft dark brown sugar (3/4 cup) grated rind and juice of 1 orange grated rind and juice of 1 lemon quarter teaspoon cinnamon quarter teaspoon allspice quarter teaspoon ground nutmeg 3 tablespoons brandy Mix everything, except the brandy, together and stir well. Leave it covered for 12 hours or overnight. To prevent fermentaiton, leave it in a cool oven 225F/120C for 3 hours. Allow to cool completely and add the brandy. Spoon into clean dry jars and seal. Don't worry if the butter separates slightly on the top - just stir it again before baking it into pastry. Makes approx. 3lbs - about 1 large mason jar. Happy cooking - and have a wonderful Thanksgiving. Best wishes Sara Sylvia wrote: > [This message originated at GardenWeb] > > Hi Sara - I would *love* a copy of your mincemeat recipe! And - how far in advance do you prepare it? > thanks so much - Sylvia Here is a link that might be useful: Dicken...See MoreIt's not just for breakfast anymore...
Comments (14)My maternal grandmother, born in 1902, wrote the following recipe inside the back cover of one of my cookbooks: Sugar & Spice Cookies 3/4 C. bacon grease 1 C. brown sugar 1 egg 1/4 C. molasses 2 t. baking soda 2-1/4 C. flour 1 t. each: ginger, cinnamon & cloves (or 3 t. allspice) Mix well and chill. Shape into balls the size of a hickory nut, roll in granulated sugar. Bake at 350 about 13 minutes. Love, Grandma. Grandma grew up with many brothers and sisters on a farm in Wisconsin. Nothing was wasted, including the bacon grease. She wrote the recipe in my book using her best cursive handwriting.....learned in a one-room schoolhouse. Priceless!...See Moredoes anyone buy 'regular' appliances anymore?
Comments (54)We are getting a GE AG Cafe range ($2500) and I would have been perfectly happy with a GE or Frigidaire slide-in ($1600), but DH is "splurging" on the Cafe. We want a panel-ready DW, so that's going to be about ~$1000, but it will probably be a KitchenAid or something. We are looking at a few different standard depth SxS frigs in the $1500-$1800 range, all very ordinary. We are leaving shelf space for a GE convection MW ($500), but may make do with our $120 Sharp for awhile longer. Our Faber Cristal hood ($550) is Italian (ooh-la-la) so I'm not sure if that's regular or not, but fairly inexpensive. Altogether that's about 6K - less if we can make some smart buys - and I can't say I feel like I'm doing without. All you have to do is look at the Sears flyer every week to see what most people can afford. DH and I briefly toyed with the idea of a Lacanche range because they're so darn beautiful. The more we talked about what else we could do with that $$$ (mostly outfit the kids gameroom that is part of this addition), the less attractive the Lacanche looked to us. We also would have felt a little silly, because we're really just "regular" cooks. Our friends who are "good" cooks all manage on ranges less expensive than the Cafe. If we really step up the cooking when we retire 20 years from now, we may revisit that beautiful Lacanche though....See More- 9 years ago
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