As a father’s day gift, I decided to make a treat that my dad had said he liked as a kid. I recently received a collection of my grandma’s recipes, and this was one of them. I’ve included the original recipe card to show how complicated the cooking instructions got over the years. I haven’t had a chance to try this myself, but I particularly approve of the fact that it doesn’t involve soaking the raisins. Dry fruit should stay dry! Ah, pet peeves.
Archive for June 2009
Harvo
In Bread, Dessert on 2009-06-22 at 9:58 pmMacaroni and Cheese
In Main Dish on 2009-06-15 at 4:28 pm
Likely the first recipe I ever learned, Macaroni and Cheese is one of my favourite comfort foods. My parents insisted that from a fairly early age both my sister and I had to cook dinner some of the time. By high school, we contributed at least one meal a week each.. sometimes more since we were home much earlier than they were (and whoever made dinner didn’t have to do dishes. Big motivation.). However, for many years my parents had to “suffer” through meals of mac & cheese or tomato-soup-from-a-can and grilled cheese sandwiches.
I can still remember a time when I didn’t know how to make even this. I somehow read the recipe wrong and thought I had to cook just the butter and flour for 5 minutes (Don’t do this!! It ruins pots!!). Despite that, this is a really easy recipe to make - almost as easy as kraft dinner and tastes much better. This is a variation on Basic White Sauce.
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Basic White Sauce
In Main Dish on 2009-06-15 at 4:28 pm
Basic White Sauce, is the starting point for countless sauces, gravies and even soups. I couldn’t list them all, but I will link back to this recipe whenever it comes up. By itself, it’s fairly tasteless. Add a little spice, onion, cheese.. or switch out the milk for broth or wine and suddenly you have a delicious sauce.
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Lemon Meringue Pie
In Dessert on 2009-06-08 at 10:28 pm
I rarely eat lemon meringue pie from stores or restaurants.. I’ve been too spoiled by the homemade version. One key part is that it just doesn’t seem right without a graham cracker crumb crust, and most places use a normal pastry crust. It’s also best when the filling is still warm and gooey, even if the presentation is not so pretty. Not to say, of course, that I would refuse a piece of this pie after it cools!
(pictured here at the stage before adding the meringue)
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Bran Muffins
In Bread on 2009-06-03 at 10:08 am
My family’s recipe produces soft, moist and filling bran muffins. They’re best right out of the oven, of course, but I’ve had success in freezing a large batch for later use as well. My favourite topping is peanut butter and jam, though they’re quite nice with melted butter or even plain. Bran has a very rich flavour on its own.
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