Gran Jan’s Tomato Pie

Yes, TOMATO PIE! This savory pie recipe is one my husband requests often. He loves it! In fact I made two just yesterday afternoon. With all the wonderful fresh tomatoes available this time of year, it is a summer staple for us. Add a nice green salad, or even a vegetable side and you have a great meal. Tom Pie

INGREDIENTS
1 9” pie shell, I buy the Pillsbury ones that come 2 to a package in the refrigerated section of the grocery store , and I use my own pie plates.
• 1 sweet onion (Vidalia if available), chopped & cooked in microwave for 2-3 minutes with a splash of olive or canola oil
• 3-4 medium size ripe tomatoes, diced and drained to remove juice (I let them sit in a colander for a few minutes)
• 2 cups grated cheese (sharp cheddar & mozzarella mix, could use pepper jack)
• 2 strips of bacon, cooked crisply and crumbled
• ¾ cup mayonnaise
• 3 to 4 dashes hot sauce (optional, but actually I use about 7 good dashes)
• salt & pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees, place room temperature pie shell in pie plate, and then place in oven to allow to lightly brown for 7-10 minutes.

2. Remove pie shell from oven and set aside. 
3. Place the microwaved chopped onions first in the bottom of pie shell.
4. Next spread tomatoes over the onions, salt/pepper to taste, then top the tomato layer with crumbled bacon
5. Mix cheese, mayo, & hot sauce together
6. Spread cheese/mayo mixture over tomatoes and bacon
7. Bake for 30 to 40 minutes until browned, and be sure to let pie cool for 10-15 minutes before serving/slicing

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Skillet Chocolate Chip Cookie Recipe!

Cookie

Like many Southern women, I love to cook with cast iron and have a nice collection in my kitchen. I have two cherished skillets that were given to me 30 years ago by an elderly woman at our church back in Athens, Georgia. They are very old and very special to me…seasoned to perfection. I love old cast iron and that just confirms I’m Southern to my bones.

Most of the time I use my cast iron pans and skillets for cornbread and biscuits. This deep-dish cookie recipe is sweet and good and I just had to share. When my boys were growing up, we rarely had birthday cakes for them. Instead we always ordered giant chocolate chip cookies from the Cookie Store at our local mall. The boys just preferred those cookies and we did too. They were delicious!  The Cookie Store closed and I’ve tried without success to duplicate the recipe…until now!  I hope y’all enjoy this Skillet Chocolate Chip Cookie as much as we did when I made it last week! [I used my stand mixer.]

No, grandson Abe had not just eaten Gran Jan’s chocolate chip skillet cookie, but the sweet chocolate smile on his face made me so happy. I will make one for him the next time he comes to visit!FullSizeRender

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 sticks of butter, softened
  • 1/2 cup sugar
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups chocolate chips
  • vanilla ice cream, to serve (optional but not optional)
  1. Preheat your oven to 350 degrees F. Combine the flour, baking soda, and salt in a small bowl and sift/whisk together, set aside.
  2. Place the softened butter and both white and brown sugars in the bowl of a stand mixer. Mix butter and sugars together on medium-high speed until they’re light and fluffy.
  3. Scrape down the paddle and the sides and bottom of the bowl, then add the egg and vanilla extract. Now mix again until the egg is fully incorporated into the butter. [Using an egg that is the same temperature as the other ingredients really speeds this process along, which is why so many baking recipes call for “room temperature eggs.”]
  4. When the butter, sugar, eggs, and vanilla are mixed together, you’ll have a lovely fluffy, mixture.
  5. Add the dry ingredients you set aside earlier, and turn the mixer to low speed. Mix it just until the flour disappears into the batter. Stop the mixer as soon as you get to this point so the cookie won’t be tough.
  6. Add the chocolate chips and stir them in by hand. Give the sides and bottom of the bowl a good scrape to get all that delicious dough!
  7. I rubbed a very thin layer of butter into my cast iron skillet, then scraped the cookie dough into the pan and smoothed it out to an even layer.
  8. Bake the skillet cookie at 350 degrees for 30-40 minutes, until it is golden, and the edges have nicely browned. I always look to see if it has started to pull away from the sides like in my picture. It is better to undercook a wee bit than overcook!
  9. Let the skillet cookie cool until it’s warm to the touch, not hot. Use a knife to cut it into wedges or squares like I did with this square skillet.
  10. Serve with ice cream!

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Icebox Banana Pudding

BPI reached way back in my recipe box this past weekend for this Southern delight! By way back I mean I’ve had this recipe for over 30 years… Even the title signifies it’s an old recipe. You don’t hear the refrigerator called an “icebox” these days! There was a sweet older woman in our church in Athens, Georgia named Miss Lillie Bell, and this is her recipe. When I was a young wife and mama she was a mentor to me, but I didn’t realize that’s what was happening at the time. All I knew was that she loved me. She just quietly came alongside and helped me with my two young boys. She worked in a mill that made clothes for children and she literally provided clothes for my boys when they were toddlers.  She made teacakes for my husband Gary too – that will be another post for another time!

I brought this banana pudding to work yesterday to celebrate working surviving 🙂 one year in the Superintendent’s office. (See yesterday’s post!) Here is the recipe for you:

ICEBOX BANANA PUDDING

  • 2 four-serving sizes of Jell-O Vanilla Instant Pudding Mix
  • 3 cups of cold milk
  • 1 can of Eagle Brand condensed milk
  • 1 large container of Cool Whip
  • 1 box of Nilla Wafers (no off brands please)
  • 6 to 7 bananas

I layer mine in a trifle bowl – wanted you to know that first!

  1. Using a mixer (I use a hand mixer) mix the instant pudding mix and 3 cups of cold milk in a large bowl.
  2. Pour the Eagle Brand milk in the pudding mixture, continue to mix until creamy and well blended.
  3. Now add 1/2 to 2/3 of the Cool Whip (save enough to spread on top) to the pudding mixture and mix well.
  4. Layer in this order: vanilla wafers, bananas, pudding, vanilla wafers, bananas, pudding…repeat!
  5. Top with Cool Whip.
  6. Chill at least 4 hours or overnight is best.

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Cream Cheese Pound Cake – Recipe

Yesterday was my sweet husband’s birthday and that man of mine dearly loves a pound cake, so I made a special one for him using my heart-shaped pan. You can order one for yourself by visiting this Williams-Sonoma Site.IMG_8978

RECIPE
Cream Cheese Pound Cake
3 cups sugar
2 sticks butter (softened – room temperature)
1 8-ounce block of cream cheese (softened – room temperature)
6 large eggs (room temperature)
1 teaspoon vanilla

3 cups plain flour (sifted)
1/4 teaspoon salt

1. Butter and flour the pan generously. [I used Butter Flavor Crisco.]
IMG_8993

2. Whip sugar, softened butter and cream cheese well.
[I LOVE THIS MIXER. It literally makes me so happy to use it. Baking becomes an EVENT, not a routine thing. And celebrating my wonderful husband’s birthday and love for pound cake is an event in itself! AND did I mention it was also Valentine’s Day while I was baking?]IMG_8990

3. Add eggs one at a time, mixing well after each addition.

4. Add vanilla.

5. Lower mixer speed, and slowly add sifted flour and salt.

6. Pour batter into pan. (It is a thick batter, so it is more of a “spooning” into the pan.)IMG_89917. Place in a cold oven and set temperature to 300 degrees. Bake for 1 and 1/2 hours.

For some reason this cake began to rise over the top of the pan…  WOW! It rose so high I literally sliced the top off before I turned the cake out of the pan! Gary loved eating that buttery crunchy top. IMG_8992

8. Let cake cool about 10 minutes in pan and then gently turn onto a platter or cake plate.

Happy Birthday to my wonderful husband, Gary. I love him so much and I’m so thankful he loves my cooking and is enjoying his pound cake. These are the beautiful pink roses he gave me for Valentine’s Day. He had them waiting at the table when we went out to dinner.IMG_8979

I close with this beautiful picture of the clouds set in the shape of a heart framed by the valley and mountains. Enjoy your loved ones, make time to bake their favorites and celebrate love and family. Each day is a gift and treasure from the Good Lord.IMG_8994

Job 37:16 (NLT)
Do you understand how he moves the clouds
    with wonderful perfection and skill?

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Blackberry Cobbler & 37 Years!

Cobbler

It’s been a great week – Gary and I celebrated 37 years of marriage this past Wednesday on June 11th.  I’m thankful for my sweet husband…for the way he leads and loves. I had no idea as a young 19-year-old bride what a great man he was. I just knew I loved him and wanted to be his wife. God in His great plan for me unfolded a happy home that now includes two sons, two daughters-in-love, and five amazing grandchildren.  All because two young people fell in love and got married.  Here we are…about to begin our journey.  We’d only just begun…  I wish you could see Gary’s baby blue leisure suit because it matched the baby blue Pinto car.  He was also very proud of his white patent leather boots that matched his wide white belt.  And the platform wedge shoes I had on? They are back in style today!

PINTO

Today before church the discussion turned to cobblers as a group of us ladies were in the choir room.  Some of us cook the fruit, some don’t, some of us sweeten the fruit, some don’t.  All I know is last night I made a blackberry cobbler that my husband told me was the BEST I HAD EVER MADE! So I wanted to share my recipe that happens to be the way my mama and my Granny also made cobblers.  Starting with these beautiful berries right from my garden sure was wonderful!

Blackberries

BowlofBerries

I have posted my recipe for CHOCOLATE COBBLER on my blog as well as my recipe for PEACH COBBLER if you want to see those recipes.  The blackberry cobbler recipe below is identical to the peach cobbler recipe, but I didn’t take pictures while making it last night as our “Father’s Day Celebration” grew and Gran Jan had to hurry! [First it was just me and Gary and my mom and dad.  Then my younger sister Jo called and had a change of plans, so she came.  Next we heard from our son Jonathan and he and his wife and two children came, so the party of four quickly turned into a party of 9!]  It was great except for I sure missed my Cartersville Crew…

BLACKBERRY COBBLER

9 x 13 casserole dish
4 cups of fresh blackberries
6 cups of water
2 cups of sugar
1 and 1/2 sticks of butter
1 and 1/2 cups of self-rising flour
1 and 1/2 cups of milk (not skim)
1 and 1/2 cups of sugar
1. Pre-heat oven to 350 degrees.
2. Rinse blackberries.
3. Now make a simple syrup by bringing the 6 cups of water to a boil and then adding in the 2 cups of sugar so it dissolves.
4. Add the blackberries to the simple syrup. 
5. Simmer berries in the simple syrup for 4-5 minutes.
6. Remove the pan from heat and set aside.
7. Melt the 1 and 1/2 sticks of butter (I use the microwave) and pour in 9 x 13 casserole dish.
8. Now take a wire whisk and mix the sugar and self-rising flour well, removing all lumps!
9. Then add the milk to the sugar/flour and whisk until creamy. It will be thin – that is fine!
11, Gently pour this “batter” over the melted butter in the pan.
12. DO NOT STIR! I repeat – DO NOT STIR!
13. Now ladle the cooked berries and all the juice (sugar syrup) over the batter so they are evenly placed.
14. DO NOT STIR!
15. Slide casserole pan into pre-heated oven and bake until bubbly and browned (about 45 minutes).
The Beautiful Crust will rise up through the berries and will be so delicious!
Serve warm topped with vanilla ice cream.
 This has been a great weekend that began Saturday morning with coffee on the front porch and ended this evening with sitting in the swing by the pond while Gary fished a bit off the bank. There was also blackberry cobbler making, an awesome time of worship at church, playing with grandkids, honoring my dad and husband for Father’s Day today, and even weeding the garden! Life’s simple pleasures really are the best, so don’t forget that vanilla ice cream on the cobbler… 
GRANJAN
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Jalepeno Cornbread Muffins Recipe

Spicy food is a favorite of mine, and I especially like jalepeno peppers. When I make Mexican Cornbread I add in lots of chopped pickled jalepenos.  Last month there was a post from Living Proof Ministries with their favorite holiday recipes. Go HERE to read the post and see the wonderful recipes.  When I saw Diane Riley’s cornbread muffins recipe and that it was almost identical to my Mexican Cornbread recipe, I wanted to try to make muffins instead of a pan of cornbread.  The result was perfection!  I’ve shared my step-by-step recipe below:Muffins-TinMuffins-Plate

Gran Jan’s Jalapeño Cornbread

Ingredients:

  • 2 beaten eggs
  • ¼ Cup Canola oil
  • 1 Cup buttermilk
  • 1  medium to large onion, diced (I put the diced onion & 1 Tablespoon of Canola oil in a bowl and microwave for 3 minutes so the onion is really done.)
  • 1  can of creamed corn
  • 1 ½ Cups self-rising cornmeal
  • ½ Cup self-rising flour
  • 1 cup sharp cheddar cheese (shredded)
  • 4-5 Tablespoons of diced pickled jalapeños (or less or more )

Prepare:

1.  Mix egg and oil together, whisking until well blended.
2.  Pour in buttermilk and then add microwaved onion, and creamed corn.
3.  Next add cornmeal and flour and stir well. 
4.  Lastly, add shredded cheese and diced jalapeños. 
5.  Bake in a 450 degree pre-heated oven for about 25-30 minutes.  

You can either pour about 1/2 cup of the batter into each tin of a greased muffin tin (makes 12), or use a  good old Southern cast-iron skillet well-greased with Crisco to bake a pan of cornbread. (I sprinkle the skillet with cornmeal before pouring in the cornbread batter.  It makes the top crispy.)   

These are good with chili or soup or any stew or with just a bowl of pinto beans or blackeyed peas, or great northern beans, or white beans…or ANYTHING!

Hope you make some soon!

~Gran Jan

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Tomato Sandwich – Southern Summer Staple!

Summertime in the South is wonderful with all the delicious fresh fruits and vegetables we enjoy…corn, okra, watermelon, butter beans, squash, cucumbers, blueberries, zipper peas, peppers, blackberries, cantaloupe, zucchini, peaches, green beans, purple hull peas, and of course, THE TOMATO! I planted 10 tomato plants this year in my garden. Below are the different varieties…Early Girl, Husky Red Cherry, Super Fantastic, Goliath, Big Beef, Park’s Whopper, and Better Boy. What fun names!
TomatoVarietiesWe had four ripe tomtatoes this week, and today for lunch I enjoyed eating my first tomato sandwich of the Summer of 2013. 🙂
TomatoSandwichFollowing is the “recipe” for a truly Southern delicacy, a tomato sandwich:
Ingredients:
Vine-ripened tomatoes
Mayonnaise (preferably Hellmans)
White bread (a must, although I did use “white wheat”)
Salt and Pepper

Directions:
1. Remove core from tomato and then slice.
2. Put mayonnaise on BOTH slices of the bread.
3. Carefully place tomatoes on bread, overlap if at all possible.
4. Salt and pepper the tomato slices.
5. Put one piece of bread on top of the other.
6. Carefully lean over the kitchen sink with your sandwich.
7. Say the blessing and thank God for your delicious tomato sandwich.
8. Take a bite and then let the juice run down your chin…

Happy Summer!

GRANJAN

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