Laurie Jackson's Blog, page 18

From Grandma’s Country Kitchen — Perfect Potato Pancakes

I don’t know about you but I love love love potato pancakes!! With Grandma’s homemade catsup is the best! I apologize for not locating the recipe for the catsup. I could eat these each and every day! Yummy!

PERFECT POTATO PANCAKES

4 large potatoes (about 3 pounds)

2 eggs

1/2 cup finely diced onion

1/2 cup flour

1 teaspoon salt

1/8 teaspoon pepper

Salad oil

Maple syrup or applesauce

Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheese cloth or a clean thin dish towel. Drain potatoes into cloth and squeeze out as much moisture as possible. Place potatoes in mixing bowl. Beat eggs; add potatoes along with onion, flour, salt and pepper. Mix well. Heat 1/3 cup salad oil in a skillet until hot. Drop potato mixture 1/4 cup at a time into hot oil, about 3″ apart. Flatten with pancake turner to make a 4″ pancake. Cook pancakes until golden brown, turn and cook other side, about 4 minutes total. Remove to a cookie sheet lined with paper towel to drain. Repeat until all pancakes are cooked. Serve immediately or place in a warm oven until ready to serve. Top with maple syrup or applesauce.

Yield: about 16 pancakes

I like how this recipe says to put pancakes on a towel to drain. That’s funny. We usually ate them straight from the pan. :) This recipe came from a magazine called Reminisce. 

Here is another potato pancake recipe that was my great-grandmother’s.

POTATO PANCAKES

Grated potatoes (raw)

1 egg for 3 potatoes

Add salt and fry in lard or oil.

There is no flour, no onions, no milk.

Heat oil or lard and fry as you wish.

Have a blessed day!

Laurie Jackson

Please feel free to visit my website. Thank you!

Precious Treasures

The other day, I was flipping through my cookbooks when I came upon this treasure. It’s from my son, Jesse. He was in the second grade when he wrote it. My eyes were wet and I had a huge smile on my face after reading it. Enjoy!

May 1, 2000

Second Grade

To Mom,

My mom is special because she bakes good food and is nice. I like it when

my mom smiles. My mom can do many things. I think she’s best at cooking and coloring. My mom has a pretty smile! I like to make her smile by buying her something. My mom is as pretty as a flower.

Love, Jesse

I copied this from the paper as he had written it.

Enjoy your day!

Laurie Jackson

Please feel free to visit my website. Thank you!

From Grandma’s Country Kitchen — Crumb Coffee Cake

This recipe is one of my favorites because it is so quick and easy to make.

I usually let the cake cool for a bit. Then, cut myself a piece, cut it in half and spread butter on it. Tastes wonderful with a hot cup of coffee in the afternoon.

CRUMB COFFEE CAKE

2 cups all-purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1/2 cup butter or margarine

2 eggs

3 cups milk

1 teaspoon vanilla

Mix first four ingredients and work into crumbs. Save one cup for topping.

Add the eggs, milk and vanilla. Mix thoroughly and pour into greased and floured shallow pan. Sprinkle the top with the reserved crumbs.

Bake at 375 degrees for 30 to 35 minutes.

I hope you enjoy this recipe as much as I do! :)

Be happy!

Laurie Jackson

Please feel free to visit my website. Thank you!

Why Is That???

I’m sitting in my office looking out the open window and enjoying the beautiful weather. There is a gentle breeze coming through the screen. I hear the radio playing in the other room.

My mind is a jungle of story ideas and various thoughts. I’m not sure where to begin this morning. Should I write about Mindy? Or finish the story I started on Elle? Maybe I should work on the other Matt and Mark story. I could go through Grandma’s recipes and blog about one.

I have so much “stuff” running through my head. I know that when I do try to write, I cannot get my fingers to keep up with my brain. My brain is on overload. It’s screaming at me “Why can’t you keep up?” Then, I get distracted or sidetracked and I completely lose my train of thought.

After all this, I feel like I need a nap…

I know one thing for sure, when I am trying to write, the words speed up in my brain and my fingers just can’t keep up!! Then, it becomes a blur. I feel like my thoughts are laughing at me.

So much to write. So little time.

May your day be full of blessings!

Laurie Jackson

Please feel free to visit my website. Thank you!

From Grandma’s Country Kitchen — Never Fail Pie Crust

With this recipe comes the memory of the first time I made it. Now that I think back, it’s kinda funny. I was a new baker to pie crusts and pies period. (I was newly married, too. So, of course, I had to impress the spouse.) The first time I made this crust, I was standing at the kitchen table at Mom’s. I had measured and mixed all the ingredients to perfection (or so I thought).

My uncle was sitting at the table watching me. We were chitchatting back and forth and laughing, all the while I’m working with the pie crust. Finally, I was able to stretch the dough into the pie plate. I poked the crust with a fork so it would not shrink away from the edges. Before I started on the pie crust, I had mixed together apples and cinnamon with sugar. I pour the apples onto the crust. I set the pie in the center of the oven. I set the timer. for the allotted time.

Feeling pretty proud of myself and exhausted at the same time, I plopped down on a chair. The timer went off and I checked the pie. The crust wasn’t brown enough. I kept checking on the pie and it just wasn’t getting that golden brown look to it. Finally, my uncle told me to just take the pie out. After it cooled a bit, I cut him a slice. The crust was so thick and still raw in the center. My uncle ate that slice of pie without complaint. He did have several cups of coffee with it, though. With a twinkle in his eye, he said, “Laurie, that recipe is enough for seven, yes, SEVEN, pie crusts. The key to making a great tasting pie crust is to make sure it’s paper thin.” I felt my face turn several shades of red.

I have made several homemade pies since that day.

The recipe below makes seven pie crusts.

NEVER FAIL PIE CRUSTS

3 cups all-purpose flour

1/2 teaspoon baking powder

1 cup solid Crisco

1 egg, beaten with

5 tablespoons water (or milk)

1 teaspoon vinegar

Pinch of salt

Mix and roll out

Here is the recipe for the fruit for the pie

APPLE PIE

2 cups chopped apples

3/4 cup sugar

1 egg, beaten

Cinnamon to taste

Mix together and pour into crust.

Bake at 425 degrees 10 to 15 minutes. Or can bake crust without filling until lightly brown.

Count your blessings daily!

Laurie Jackson

Please feel free to visit my website. Thank you!

Handwritten Or Typed

Pen and paper or laptop?

For me, definitely pen and paper. I grew up in an age where the internet had not been invented yet. Or if it had been, I knew nothing of it. I grew up on a farm out in God’s country. We had too much to do to worry about the internet.

I prefer to write the story or whatever it may be on paper first. It’s just easier for me. It’s hard to explain, really. My thoughts flow with ease with paper and pen because my brain says it’s only the first draft. So I feel that I can make all kinds of mistakes or changes or whatever.

After I am satisfied with what I have written, I sit in front of my laptop and edit as I go.  That’s when my brain says okay, no mistakes! This must be perfect!

Whether you prefer handwritten or typed, have fun!

May your day be filled with blessings!

Laurie Jackson

Please feel free to visit my website! Thank you!

Mouth Drop

The day I found out I was going to be a grandma was the day that changed my life! (All in a way I didn’t think was possible.)

My second son came to me and said he had something to tell me. I’m not sure what went through my mind at the time. Becoming a grandma was not it.

His girlfriend was with him and my son casually said I was going to be a grandma. It took me a bit for that news to sink in. Then, my mouth dropped open and tears flowed. I became a bag of emotions. I cried. I laughed. I hugged both of them. Told his girlfriend welcome to the family.

My grandson is 6 years old now. I love, love, love spending time with him. He is an intelligent young man. Always full of surprises and laughter.

Three months ago, my daughter told me that she was pregnant. Again, my mouth dropped open, tears flowed, my eyes were wide open and I couldn’t stop clapping. I had a huge smile on my face.

I love being a grandma. There’s no better “job” than being a grandparent. I believe there’s a saying, “If I knew grandchildren were going to be this much fun, I would of had them first.”

May you feel the warmth of the sun on your face!

Laurie Jackson

Please feel free to visit my website. Thank you!

From Grandma’s Country Kitchen — Butter Horns

Here is the recipe I was speaking of with the beef stew.

WHOLE WHEAT BUTTERHORNS

2 3/4 cups all-purpose flour, divided

2 packages (1/4 ounce each)

1 3/4 cups water

1/3 cup packed brown sugar

1/2 cup butter or margarine, divided

2 tablespoons honey

2 teaspoons salt

2 cups whole wheat flour

In a large mixing bowl, combine 1 1/2 cups all-purpose flour and yeast. Heat the water, brown sugar, 3 tablespoons butter, honey, and salt to 120-130 degrees; add to flour mixture. Beat on low for 30 seconds with electric mixer; increase speed to high and continue beating 3 minutes. Stir in whole wheat flour and enough remaining all-purpose flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, cover and allow to rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and divide into thirds. Shape each into a ball, cover and let rest 10 minutes. On a lightly floured surface, roll the balls into three 12 inch circles. Cut each circle into 6-8 wedges. Roll wedges into crescent shapes, starting at the wide end. Place on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour. Melt remaining butter and brush some on each crescent.

Bake at 400 degrees for 10-15 minutes or until golden brown. Brush again with butter while hot.

Yield: 18-24 rolls

These are scrumptious warm. As the butter soaks into the roll, it can also run down your fingers.

Live your day to the fullest!

Laurie Jackson

Please feel free to visit my website. Thank you!

From Grandma’s Country Kitchen — Baked Beef Stew

Here is a hearty recipe that would possibly taste great on a cool evening. My grandma made many times for dinner (lunch) and supper. There was very seldom any leftovers. This recipe also includes Diabetic  Exchanges.

BAKED BEEF STEW

2 pounds lean beef stew meat, cut into 1 inch cubes

1 cup canned tomatoes, cut up

6 carrots, cut into strips

3 medium potatoes, peeled and quartered

1/2 cup thickly sliced celery

1 medium onion, sliced and separated into rings

3 tablespoons quick-cooking tapioca

1 slice bread, crumbled

1 cup water

In large bowl, combine all ingredients. Spoon into greased 3 quart casserole. Cover and bake at 325 degrees for 3 1/2 hours.

Yield: 6 servings

Diabetic Exchanges:

One serving equals 4 lean meat, 1 1/2 starch, 1 vegetable; also 356 calories,

241 mg sodium, 97 mg cholesterol, 27 gm carbohydrate, 35 gm protein, 12 gm fat.

There is a recipe called WHOLE WHEAT BUTTERHORNS

I will post it on a separate blog. You may want to search for it because you may want some sort of bread with the stew. (Wouldn’t want to waste that gravy.)

May your day be full of blessings!

Laurie Jackson

Please feel free to visit my website. Thank you!

Grandma’s Country Kitchen — Pink Apple Smoothie

I believe my mom created this recipe. It sounds simple enough. I have not tasted it. Why? Well, I don’t care for bananas. If and when I eat jello, there cannot be anything kind of crumb or hard thing in it.

Why am I posting this recipe if I don’t like it? I thought perhaps there may be someone out there who just might enjoy it.

PINK APPLE SMOOTHIE

1 big box strawberry jello or 2 small ones

3/4 cup boiling water

2 cups applesauce

2 ripe bananas, mashed

Dissolve jello in boiling water. Stir in applesauce and mashed bananas. Chill until firm.

I realize this blog is about Grandma’s recipes but once in awhile I’ll throw in a recipe I find elsewhere.

Enjoy your day!

Laurie Jackson

Please feel free to visit my website! Thank you!