Grandma's Pancakes

Grandma's pancakes were quite simply the best I've ever tasted. No mixes here. Besides what real convenience are mixes? You still have to break an egg and add milk!  This recipe just has wholesome ingredients and the simple combination is as easy as the instant. 

Matter of fact, you could possibly blend the dry ingredients and create your own mix.  Put them all in a large zip lock bag and either write the additional ingredients and directions right on the bag with a Sharpie or print out the recipe and tape it on.

The only trick I recommend is to make sure your ingredients are as fresh as possible. Grandma went through her dry goods so quickly that she was always stocking up, but she used to say that the results of any recipe are only as good as the ingredients you use.  Make sure they are fresh. This is especially true with pastries, breads, and any other bakery-type items. How long has that baking powder or soda been sitting on your pantry shelf? If you can't remember, it's time for a new one. I must admit I used "past-its-prime" baking powder once in these and the results were no where near as good as after I cracked open a new can. The pancakes puffed up and became a culinary work of art!

Serve these on any given morning with powdered sugar and butter on top and you'll be sending your loved ones out the door happy!  PS - Use your prettiest dishes! That'll wake 'em up! ;D

Grandma's Pancakes

1 cup all-purpose flour

2 tsp baking powder

1/2 teaspoon salt

2 tablespoons sugar

1 large egg, lightly beaten

1 cup milk

1 teaspoon vanilla extract

2 tablespoons butter, melted

Heat up non-stick griddle or pan to medium high or 375F (also preheat oven to 175F to keep cooked pancakes warm).

Whisk together first 4 ingredients. Add egg, milk, vanilla extract, and butter being careful not to over mix. (Batter should still have small lumps.)

Pour enough batter onto griddle so pancake pools to about 4 inches in diameter (about 1/4 cup). Let cook on one side until top is bubbly (about 2-3 minutes), then gently flip over. Cook an additional minute then remove from heat and place in an oven proof dish in warm oven.

Chicken Soup with Dumplings

There is one thing Grandma made that had such wonderful flavor: Chicken Soup. Unfortunately, I've never been able to replicate it to Grandma's perfection...but I'm working on it. She may have thrown in some seasoning or herb that wasn't called for in the recipe and I have yet to discover what that was. When I do, you'll know. The result is still delicious though.

This particular one-pot soup can be made with or without the dumplings, but I recommend you use pastry flour as called for in the recipe and not all-purpose. Pastry flour is finer in texture and creates a more pliable dough which works perfectly for these dumplings. 

Grandma's dumplings were always fairly large (about 3 inches in diameter) and deliciously doughy and tasty. This particular dumpling recipe is versatile because you can use it in any kind of soup or stew (other recipes might contain the broth or meat of whatever soup you're cooking, but these babies are plain).

Also, serve them as soon as they are done. Adding in the dumplings was the last thing Grandma did right before serving it up. 

One-pot meals are just the ticket on a cold wintry day (or any day, for that matter). They are easy, filling, nutritious and delicious. 

Chicken Soup

2 Tbsp butter or oil

1 large onion, diced (reserve half)

2 cloves garlic, minced

4 ribs celery, sliced (reserve half)

6 carrots, sliced or julienned (reserve half)

1 cube chicken bouillon

8 cups water

1 whole chicken 

salt and pepper
2 tsp sage
1 Tbsp dried parsley

1/2 tsp dried thyme

1/2 tsp dried sage

Melt butter in Dutch oven or large stockpot.  Saute onions for 2-3 minutes on medium heat. Add garlic and cook for additional minute; add celery and carrots and cook for 2 minutes. Add in water and bouillon cube and bring to gentle boil. Meanwhile, thoroughly clean chicken, then salt and pepper it and add to pot. Add in parsley and sage.  Reduce heat to low and simmer for 1-2 hours.

When done, remove chicken and strain broth. Remove all meat from chicken. Return broth to pot along with chicken meat and reserved vegetables. Salt and pepper to taste and let simmer for additional 1/2 hour. Add in dumplings in last 15 minutes.

Dumplings

1 cups pastry flour

1 1/2 tsps baking powder

1/4 tsp salt

1 small egg

1/3 cup milk

1 Tbsp melted butter

Sift all dry ingredients and set aside. Beat egg slightly in large bowl and add milk and sifted dry ingredients. Beat thoroughly then add melted butter. Drop by spoonfuls on top of stew or soup then cover and cook until done. Serve immediately. Makes 4 large dumplings.

No-Fail Pie Crust

Grandma's pie crusts were legendary and there is simply no substitute. It was light, flaky, and flavorful.  A store bought pie just doesn't cut it and we have never bought a pie at a bakery that comes close.

A crust is really nothing to be scared of. Three or four simple ingredients mixed together and that's about it.  However, a successful pie crust recipe just wouldn't be the same without the proverbial pie crust lecture.  If you remember these, you will have the secret to successful pie crusts!

1. It's important you don't use ingredients that have been sitting on your pantry shelf for 3 years (even if it's been stored in Tupperware!). Use fresh flour and Crisco. 

2. It's important you don't overwork the dough. Get the ingredients in there and git 'er done, lest your dough be tough..and we don't want a tough crust!

3. It's important you do use cold ingredients (some people even put their flour in the freezer before mixing everything together!) That might be a little extreme, but you know what I'm driving at here. 

So let's get started...

No-Fail Pie Crust

2 ½ cups all-purpose flour
1 tsp salt
2/3 cup Crisco, chilled
6-8 Tbsp ice water

Sift flour and salt together. Gradually work the Crisco into the flour mixture with a pastry blender for about 2-3 minutes or until the mixture resembles coarse meal. Add ice water and mix quickly. Form into a ball. Cut in half and roll out at once on a lightly floured surface or pastry cloth . Makes 2 crusts.   

[For a pre-baked crust, place one round in 9-inch pan, folding any extra crust under around the rim. Finish the edges as you like, then bake in 9-inch pan at 375F for 20 minutes or until golden brown.]