Grab a Granny!

I saw the title "Grab a Granny" years and years ago on the front of a textile shop in England. It was such a wonderful outreach program that is both beneficial to grannies and younger children for obvious reasons. As a child growing up in England, girls and boys learned to knit in primary school (when we weren't poking each other with the needles) but learned the art of knitting is good for dexterity, following instructions, concentration, etc. How many times have we heard the expression: I wish I'd taken more interest when my grandmother (or mother) tried to show me how to knit? I understand from the news that adult women are learning to knit in an effort to calm their nerves after a long day at work instead of having a glass of wine. Of course, you can do that too! It's just a matter of taste. 

I found the above free pattern (as well as many others) by typing my request on the Internet. Lots pop up, so good luck. Give it a try and go to your grannies and ask for their help. I bet you'd be surprised at what they know.   

Big Bear Baked Potatoes

I had the pleasure of visiting Big Bear Baked Potatoes last week with two girlfriends...and what a treat! The potato was baked to perfection and the toppings were wonderful. Great food for the price and delivered by the boss, Eddy. He knows what he's doing--- and he does it really well. He's been open just over a year, but you wouldn't know it by the constant stream of customers. Most of the potatoes he uses are locally grown, but he also buys from around the country too. Good luck, Eddy.

Tel: 720-970-2327 Closed on Sunday and Monday. 

Bubble and Squeak

This is a dish served usually the day after Christmas with ham, turkey and stuffing. I'm really not sure how it got its name other than it maybe due to gastronomical reasons...'nuf said. However, it's a great way to use leftover potatoes/brussell sprouts. It is delicious and has a flavor all its own. This is how I make it.

Mash about two cups of potatoes with one cup of brussel sprouts in a bowl. Add seasonings of your choice and form into patties. Saute the patties in a frying pan with oil until golden brown. Serve with leftover turkey/ham or make them for any meat dish.

Kustom Kookies by Lex

Alexis (Lex) started a very successful baking business over a year ago. Lex loves what she does, but she especially loves the look on clients’ faces when they see her baskets of freshly baked cookies. She specializes in all sorts of designs from Thanksgiving and Christmas gifts, birthday parties, showers and just about everything else. Soon, she hopes to branch into offering cakes for those special occasions, but in the meantime, her Kookie business keeps her very busy. By the way, they are delicious!!

For more information you can contact Lexi directly at:

Lexisnyder17@gmail.com.

          

Chicken Pot Pies

 

I can’t even imagine how many pies I have made in my years…but they are a staple to my family. Served with lots of fresh veggies and mashed potatoes (of course!) they are always a hit. You can buy ready-to-go pastry, a rotisserie chicken and even a package of white sauce mix to cut down the prep time, but here goes with the Full Monty. I usually make two and freeze one. They freeze well.

Pastry

1 cup all-purpose flour

½ cup Crisco

½ teaspoon salt

Mix all ingredients together with a fork and enough cold water to bind the dough together. Sprinkle flour on a worktop and knead the dough lightly using your fingertips (the coolest part of your hand) and cut into two pieces. Roll pastry the pastry out until about the thickness of a quarter and line a 9” pie pan. Be careful not to stretch the dough otherwise it will shrink during baking. Prick the bottom of the pastry well. Set aside with the other half of the dough.

Filling

2 cups of cooked chicken (made easier by buying rotisserie chicken)

1 cup of mixed vegetables of your choice (cooked)

Two cups of thick white sauce (see below)

Method

Mix chicken, vegetables and sauce together in a bowl with salt/pepper to taste. When cool, place in the pie pan. Roll out the second piece of pastry to roughly the same size as the pan. Damp the edges of the pastry in the pan and place the second piece of pastry on top. Cut off any excess pastry. Using a fork, bind the two pieces of pastry together or “cut and fluke” (look it up)

Coat the top of the pie with beaten egg or milk and bake in a hot oven 400 degrees for about 30 minutes until golden brown. Decorate the top if you wish with cut outs of spare pastry.

Sauce: Place ¼ cup of butter and ¼ cup of cornstarch together in a medium saucepan and stir over a low heat for approximately 3 minutes until blended. Slowly add 1 cup of chicken stock and half cup milk to the saucepan and stir continuingly. This should make a thick sauce. If you want to add a little double cream, it will be even better.

Note: Place the pie on a baking sheet so that is it does boil over…it’s easier to clean up.

Steamed Syrup or Jam Pudding

Sorry everyone, but you’re going to have to convert from ounces to cups. I just use my scales…but that’s up to you. This recipe is quick, easy and a traditional English dessert. Served with Bird’s English custard (should be at your local grocery store) or easier yet with a scoop of ice-cream, it’s delicious! You’ll need a Pyrex bowl to cook it in. Ask your mother or grandmother, I bet they have something you could use.

Ingredients

6 oz self-rising flour or use all-purpose adding 1.5 level teaspoons of baking powder

4 oz butter or margarine

4 oz sugar

2 eggs beaten

A little milk (about 4 tablespoons)

¼ cup of Jam of your choice

Method

In a large bowl, cream the sugar and butter or margarine. Add the beaten eggs slowly so they don’t curdle (you can add a little flour to stop this happening.) Gradually add the flour and a little milk to give a soft dropping consistency.

Grease the bowl. Place the jam in the bottom and drop the pudding mixture on top. If you’re lucky enough to have a lid for the bowl, use it, otherwise make a lid with extra strong baking foil.

In a large saucepan, bring about two cups of water to the boil. Carefully place the pudding into the saucepan and cover with a lid. The water should come only about a third the way up the side of the basin. Steam for about 1.5 hours over a low heat. You may have to replenish the hot water. When cooked, turn the pudding upside down and enjoy.

Note: Traditionally, syrup is used in this pudding. Tate and Lyle syrup is wonderful in this recipe. World Market has it on their shelves along with Bird's English custard powder.   

Cornish Pasties

 For those of you who have never baked a Cornish Pastie...why give them a try? They are a traditional dish in the United Kingdom and a favorite enjoyed every week. It's a good way to use leftover cooked beef, and they freeze well. Served with mashed potatoes, fresh vegetables and gravy it becomes not only a healthy meal, but and a good way to stretch the dollar, too. In fact, over the next few weeks, I will be including several recipes for budget meals. With the situation as hard as it is these days...we could all do with a little extra help with our pennies.

Shortcrust Pastry 

Two cups all-purpose flour

 3/4 cup Crisco

1/4 teaspoon salt

Cold water enough to bind

Method

Combine flour, salt and Crisco in a bowl and blend together with a fork. Add about 1/4 water or just enough water to bind it all together. You can do this by adding a couple of tablespoons at a time to be sure it doesn't get too wet. Turn the dough onto a floured board and knead gently for a minute using only your fingertips (the coolest part of your hand) - dust the worktop liberally with flour and roll out the pastry until it's about 1/2" in thickness. Using a small plate as a guide (about 6") cut rounds of pastry. 

Filling

About 6-8 oz cooked beef 

One small raw chopped onion

One small raw chopped potato

Salt and pepper to taste

Enough thick gravy to combine the filling (made or purchased - I use the gravy from the roast meat mixed with a little cornstarch)

1 beaten egg to brush on the pasties

How to make the pasties

Mix beef, onion, potato, gravy and salt and pepper in a bowl. Once combined, place about 1/4 cup of filling into the middle of the pastry circle. Dampen the edges and bring them vertically (so they resemble the photograph) be sure to pinch the ends together first so the gravy doesn't spill out. Place on a baking sheet lined with parchment or foil (in case the gravy spills out) and brush with beaten egg. Bake in a hot oven 400 degrees for approximately 30 minutes until golden brown. 

Note: Remove from the oven and place on a rack. Using a toothpick, pierce each pastie to allow steam to escape otherwise the pastie might get soggy...and we want them to be crisp. Good luck!