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Tag: Granny

  • Granny’s Cookbook – Pancakes

    Granny’s Cookbook – Pancakes




    As a kid, we loved my granny’s pancakes. It could have been how she cooked them, the fact that she buttered each pancake in the stack, the fact that she cut them up for us, or all the syrup we would pour on them. We loved them so much that early one Saturday morning, at the age of 8 and 5, my brother and I called her up and asked for her recipe so Mom could cook them.⁠
    ⁠
    When I made them, I realized how few ingredients were in her recipe. No butter, no baking soda, and a lot less sugar than the recipe I’ve been using. I’ve wondered if her recipes don’t include certain items because of the time period she grew up in.

    The first photo is her recipe, and the second is the one I use. The main difference is I add butter, baking soda, and more sugar.  ⁠Below is the recipe as it appears in her cookbook.
    ⁠
    GRANNY’S PANCAKES⁠
    ⁠
    1 egg⁠
    1/2 teaspoon sugar ⁠
    pinch of salt⁠
    1 cup milk⁠
    1 teaspoon baking powder⁠
    1 cup flour⁠
    ⁠
    Mix all the ingredients together and add flour until mixture is thick enough to pour into hot skillet and hold shape of pancakes. Cook until bubbles form on top of pancakes. Then flip and cook on the other side.⁠

  • Granny’s Fried Pies

    Granny’s Fried Pies


    Before my Granny passed away, she wanted to leave all her recipes behind so the next generations of kids could cook them for their kids. My Aunt helped type them up, photocopied them, and bound them with two little rings. They then wrapped them up for everyone at Christmas. As a little personal project, I’ve decided to cook up a few of my favorites and photography. Here is the first of them, fried pies.

    • 1 1/2 cups Buttermilk
    • 3 cups Self-Rising Flour
    • 3 cups dried fruit (peaches, apricots, and apples are best)
    • Lard or Shortening
    • Water

    Mix the buttermilk and flour to get a dry dough. Cook the dried fruit in a little water until tender. Sweeten to taste. Drain and mash them. Squeeze out a ball of dough “a little bigger than a hen egg”, or about the size of a golfball. Roll it with a rolling pin on a floured surface until a bit thicker than an average pie crust, (about 1/16th inch thick). For faster results use two canned biscuits per pie. Dab a tablespoonful of fruit filling on the dough. Dampen the dough edges and fold over, using a fork to press the seam closed. In a large, iron skillet, melt the lard or shortening on medium heat until you get an inch to an inch and a half of bubbling liquid. Place two or three pies in the skillet only for a few seconds before turning with a spatula. Handle gently so as not to break the dough. After a few more seconds remove and drain on a paper towel. Makes 12 to 15 pies.