Grandma J. Profile - Allrecipes.com (111159)

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Grandma J.


Grandma J.
 
Home Town: Webster, South Dakota, USA
Living In: Benson, Minnesota, USA
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Low Carb, Healthy, Vegetarian, Kids, Quick & Easy
Hobbies: Quilting, Sewing, Gardening, Walking, Photography, Reading Books, Music, Charity Work
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About this Cook
Married. A mom of 3 grown sons, one married. I have a D-I-L who does like my cooking, will let me know when she likes some things, I will make them. This last pregnancy brought lots of homemade soups! I have 2 darling granddaughters--Tegan is 4 and loves to bake/cook, (we call her Missy Martha) and new baby Tayte who came mother's day 2006. My children tend to fill tupperware containers when they go home,even when the ones who live locally. That is the best compliment--can I take-----. I also have friends who get samples all the time. I volunteer in the community, church, Humane Society. I lap swim (about 60 miles per year), have diabetes, fibromyaliga/CFS. I garden, craft, paint, sew, photography, computer friendships & Emailing to stay caught up with friends.
My favorite things to cook
SOUPS! BREADS! Getting into cookies as Tegan loves to do them. Simple meals, scandinavian specialties I grew up making-they weren't so special then! Love to grill simple things, can cook and bake on the grill in the hot summers.
My favorite family cooking traditions
Christmas's I am in charge of the turkeys, homemade buns, gravey, garden creamed corn. I bake 2-3 turkeys the week before, carve them, put them in containers (dark/white)that fit the largest crockpots, pour juices over them, freeze them. All the work is done. Take out 1 day ahead, thaw in fridge, bring to high heat in crockpots, seal lids with foil to keep steam in. I take all the meat juices collected during the year, put them in the biggest stock pot and make my gravy from that. Ham,beef, pork, chicken, turkey, etc. No one can copy my gravy. 2-3 gallons of gravy go fast. I make that Christmas eve to use it for 2 meals, then put it into the crock pot the next day for the big family gathering. Christmas for immediate family is 30 people or more. I take the food to my niece's in same town.
My cooking triumphs
Over the last couple years I have gotten braver about entering my baking/canning into the local county fair. The 2nd year I got the purple sweepstake ribbon for my white over night buns. I had just learned to make them before the fair and thought enter them. I make fantastic whole wheat molasses buns as well. My grandmother was a fantastic cook/baker and up till she died, I could not make bread for nothing. After her death--this is when my bread baking became fantastic. She never gave out her bread recipes. If you were there when she made it, you observed. I feel this was her final gift to me, the ability to carry on "grandma's buns". They taste just like hers! I do believe the trick is genuine butter!
My cooking tragedies
As a young child, I went to my aunt's, told her I knew the recipe for brownies by heart. My cuz and I were making them, got to the point of vanilla--1 tsp or 1 cup--the amount threw me. Sent the cuz out to ask her mom working outside, apparently it was misunderstood and we put 1 cup in. We baked them, they were terrible. Our punishment was to have to eat them. Real vanilla was used back in those days so my aunt really yelled at us. This happened in the early 60's. I remember this every time I make that recipe--double check! Even my brother who knows it by memory calls me when he misplaces that piece of paper! What are the measurements--are you sure?!?!
Recipe Reviews 4 reviews
Fresh Semolina and Egg Pasta
To be clear, every nationality makes their pasta a bit different. No 'county' has the title of pasta king. That being said, being a Norske, we learned early....just past toddlerdom, how to make pasta. I am about 4 generations into the same recipe...making hundreds of people cooking alike! Olive oil was not something we put into pasta. If necessary, a teaspoon of water or judge your egg/flour ratio. I finally bought a pasta maker (for my husband so I could have it) but found I can make my pasta by hand much faster than any old mixer or machine. It is a sin to make homemade soup and put boughten noodles/pasta into it. 30 lashes. Thus, I volunteer my expert pasta making for Ash Wednesday each year to our church supper. I cook for approximately 200 guests/volunteers. I start the day before in the pasta, learned to do a parboil and quick cool down with spritz of oil in each batch in fridge. We serve soups and sandwiches, and I make homemade turkey noodle soup. From cooking the turkey, cutting it up, having the perfect blend of spices/herbs (13 different ones tossed into the bullet as one) and people know I cook that day, they get their tickets ahead of time. When it is gone, it is gone. Making pasta by hand is an art that all should try. My children/grandchildren were at the table by age 3 doing this. Start with 1 egg, you feel as you go how much flour you need. The less the better. Like making pie crust, the less you mess with it, the better it is.

1 user found this review helpful
Reviewed On: Sep. 18, 2013
Bobra's Banana Bread
Granddaughters made this, 5-9, used a potato masher. Find quick breads get tough with a mixer. Used Yoplait WHIPPED Chocolate yogurt, NOT SUGAR FREE one. Used the whole 6 ounce (whipped made less.) My neighbor taste tested blindly and demanded the recipe. I made the rest exact as listed, same amounts, except the yogurt. Oh, used mini pans (3 = 1 large) and time was 35 minutes. Cooled 10 minutes then wrapped and frozen immediately. We are making items for the county fair. Moisture disappears within the first 15 minutes of quick breads cooling. Even if going to use it later, freeze moisture in. Then thaw still wrapped.

10 users found this review helpful
Reviewed On: Aug. 3, 2011
Mrs. Sigg's Peanut Butter Cookies
I was not sure fresh baked BUT I left them 4-5 days and O M G they were delicious. I used 1 TB ball, rolled in sugar, flattened with fork. Some we put 1 chocolate chip in the middle. They flattened down to a crisp sugar cookie depth and this made them SOOOO good. I used all butter flavor shortening. 2 TSP of vanilla--I find adding more vanilla to recipes makes them sweeter without extra sugar. Grandma J

3 users found this review helpful
Reviewed On: Apr. 3, 2011
 
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