Grandma J. Recipe Reviews (Pg. 1) - (111159)

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Grandma J.




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Fresh Semolina and Egg Pasta

Reviewed: Sep. 18, 2013
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.
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Bobra's Banana Bread

Reviewed: Aug. 3, 2011
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.
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Mrs. Sigg's Peanut Butter Cookies

Reviewed: Apr. 3, 2011
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
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Norwegian Sour Cream and Raisin Pie

Reviewed: Mar. 24, 2011
I have found I switch up white vinegar in recipes for cider vinegar. I also grind my raisins in the blender first too, the flavor is throughout the whole pie. I love to switch recipes to a blender recipe with all ingredients so will try that with this. Top with a few chopped raisins. Mix the light and dark raisins would look nice!
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