Grandma's Kitchen

Salmon Patties

deri — Fri, 30 Jul 2010 20:53:26 +0000

Peggy, I have a salmon patty recipe that you might like; it’s Crispy Salmon Croquettes and uses canned salmon, plus potato chips to give the patties extra crunch and crispiness.

Gingersnaps

deri — Fri, 30 Jul 2010 20:50:03 +0000

Hi Bruce! I don’t have a gingersnap recipe on Grandma’s Kitchen, but our sister site, cookingvillage.com has a terrific one: Gingersnaps. Enjoy!

Flour Substitute

deri — Thu, 29 Jul 2010 22:24:20 +0000

Hi again, Louise! You can use whole-wheat flour in most any recipe that calls for graham flour. Substitutes for rye flour can get a bit trickier, but if the recipe calls for graham OR rye flour, you’ll likely be OK using whole-wheat flour.

Sour Cream Substitute

deri — Thu, 29 Jul 2010 22:21:57 +0000

Grandma, I am a grandma too, but I do have a question about sour cream in general. I really do not like it at all, not the taste, not the smell, or not in recipes. (Because I can usually taste it.) Is there a substitute ingredient that I can use that would give my finished dish a good outcome — or what are my options besides just giving up and pick another dish to make?

Gooey Pie Crust

deri — Thu, 29 Jul 2010 19:28:02 +0000

Anna Marie: There are a couple of things you can do to get that bottom crust properly baked. The first (easier) one is to put your pie plate on a metal baking sheet when baking. This helps direct more heat to the bottom of the pie dish so the pie dough there will bake a little faster.

If that doesn’t do it, try par-baking the bottom crust before filling it. Once the dough is fitted in the pie dish, prick it all over with the tines of a fork, then bake for maybe 10 or 12 minutes, until the dough starts to firm up. Check it frequently, and if the dough starts to puff up, gently press it back down with a spatula or back of a spoon. When the dough has firmed up and is JUST starting to color, fill the pie shell with your filling and bake as usual. (But check the pie while it’s baking; if the edge begins to brown too quickly, carefully cover just the edge with strips of foil and continue baking.)

Grilling Corn on the Cob

deri — Thu, 29 Jul 2010 19:24:58 +0000

Hello, Bruce. You are in luck, because I have just the recipe you are looking for grilling ears of corn – Zesty Corn on the Cob. Note that if you’d like a somewhat tamer version, you can omit the horseradish for simple buttery, herby ears of corn!

Cherry Pie

deri — Thu, 29 Jul 2010 19:22:40 +0000

Hi, Janette! I have a fantastic Traditional Cherry Pie recipe – but I don’t think it’s the exact one you are looking for, as it doesn’t use Bing cherries. You might want to check with the good folks at the National Cherry Festival (in Traverse City); they might have a recipe you could try.

Splenda for Baking

deri — Wed, 28 Jul 2010 16:38:50 +0000

Absolutely! According to Splenda’s website, you can use Splenda granulated sweetener, cup for cup, for granulated sugar in baking recipes.

Lemon Blueberry Muffins?

deri — Wed, 28 Jul 2010 16:35:04 +0000

Louise,
Although I don’t have a Lemon Blueberry Muffin recipe, I DO have a Blueberry Orange Muffin recipe that you could easily adapt. Instead of the orange juice concentrate, use lemonade concentrate. And if you have a lemon, I would also add a teaspoon or so of grated zest (the colored part of the lemon peel) to the batter for even more lemon flavor.

–Grandma Betty

What Is Cardamom?

deri — Wed, 28 Jul 2010 16:18:09 +0000

Hi Vicky,
Cardamom is a warm, spicy-but-also-sweet spice that originally came from India. It is used in Scandinavian and Indian cooking and occasionally in American desserts. It is easy to find ground cardamom in the spice aisle of your supermarket, or in seed form in gourmet shops and larger supermarkets.

I have a couple of recipes that use this pungent spice if you’d like to give it a try:
Indian Grilled Chicken, Blueberry Cream Cake, and Sour Cream Twists (see Grandma’s Secret Trick for the cardamom variation)