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Yes, please ask her about one of the granny's recipes, they are usually really nice.
And if it is not too much to ask, one with her own twist. I really like "adapted" recipes. Thanks!
Various things: at Thanksgiving I make the candied yams.
I used canned yams, and drain the corn syrup blechiness out, and rinse them in a strainer with cold tap water. I like canned yams because they're guaranteed to always cook up mushy, which is the most important part of my dish. Mushy yams = sweet degenerate goodness.
I make my own juice with freshly ground cinnamon stick, unfiltered apple cider, lemon juice, dark brown sugar, raisins, and a can of mandarin oranges in their own juice. I top the whole thing with halved marshmallows and bake til the marshmallows start to turn brown.
For passover, I make the charoses. That'd be grated McIntosh and Granny Smith apples, pressed in a strainer over a bowl to catch the extra juice, but still moist. Add fresh-ground cinnamon stick, chopped walnuts, and Manachewitz Concord Grape Wine. Smush it all together til it's this brownish-purplish mash of weird stuff, stick it in a bowl or on top of a piece of matzoh, and call it dessert.
The drained juice, you heat in a pot, add more cinnamon, some orange rind, and a clove bud, simmer for a few minutes, and you've got hot mulled cider. If you make enough charoses, you will have enough cider to add brandy and serve to the whole crowd at suppertime, in cordial glasses.
At picnics I'm the one who usually brings the fruit basket. It's literally a basket, that I carve out of a whole watermelon. I do the whole thing - the handle, sides, it's kind of cute really. I chunk up the melon flesh and leave around 3/4 of it home for me and the spouse to eat. I add some other balled melons (such as canteloupe) and some berries, and provide some whipped cream in a can for those who want it, on the side.
Spaghetti and meatballs (all homemade including the pasta)
Gnocchi
Stuffed mushrooms
I make better stuff imo, but those things travel well and are frequently requested. At home my Coquilles St. Jacque is famous but does not reheat well.
I am always put in charge of the stuffing on Thanksgiving and deviations from the norm are not allowed. Also frequently requested are my potato salad and banana nut bread. All three of these things are made the way "mom" made them.
No one ever asks me to bring a cake or pie. My sisters inherited the baking gene from my mother...it completely passed me by except for banana bread.
I am always put in charge of the stuffing on Thanksgiving and deviations from the norm are not allowed. Also frequently requested are my potato salad and banana nut bread. All three of these things are made the way "mom" made them.
No one ever asks me to bring a cake or pie. My sisters inherited the baking gene from my mother...it completely passed me by except for banana bread.
Folks always ask for my banana nut bread too!
My secret; I use at least four big bananas (which were already over ripe when they got tossed in the freezer) mashed semi thawed and covered with lemon juice and left to sit while the other ingredients are put together. And I add a small handful of finely chopped dried apples.
I'm not much of a baker either, but the other thing I'm often asked for is my Lemon Syrup Cake...it's dense and incredibly rich.
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