COOKING WITH GRANDMA CHRONICLES PART 36

VOLCANIC BAKED APPLES WITH CHOCOLATE For baking you’ll need a tart variety of apple that will be fluffy and juicy when baked; traditional favorites are Rome Beauty or McIntosh, though you can always fall back on the ubiquitous Granny Smith. All of them are liable to burst open, hence their ‘volcanic’ title! Serves 4 4

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COOKING WITH GRANDMA CHRONICLES PART 35

AUNTIE LOUIE’S CHEESE BALLS Grandma had only one Auntie, plump and generous, a grande dame with bouffant white hair and an English rose complexion. Her progress as she drove along the village street, bowing to left and right to acquaintances, was positively regal. Auntie Louie was famous for her luck at the tombola (she once

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COOKING WITH GRANDMA CHRONICLES PART 34

TAIWAN CHICKEN STIR FRY When Grandma traveled in Asia, she loved the lively little dishes served in outdoor markets. The trio of spring onion, garlic and root ginger is the classic seasoning for innumerable Asian dishes, whether or not to pick them up with chili pepper is the cook’s choice. Serves 2 2 boneless, skinless

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COOKING WITH GRANDMA CHRONICLES PART 33

CORNMEAL AND CHARDONNAY CAKE Yellow cornmeal, also called polenta, is what’s needed here. Grandma likes the crunch of coarsely ground cornmeal, but a finer grind does well too. As for the Chardonnay wine when kids are around, apple juice does just as well in the batter but the baking powder should be halved to 2

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COOKING WITH GRANDMA CHRONICLES PART 32

PEPPER STEAK For a stronger flavor, use more pepper, or to reduce the heat, scrape the crushed peppercorns from the steak before serving. You can use any tender cut of beef. Serves 2 2 tablespoons peppercorns 2 steaks, about 2 cm/3/4 inch thick (3/4-1 lb/375-450g total) 1 tablespoon vegetable oil, more for coating 1 tablespoon

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COOKING WITH GRANDMA CHRONICLES PART 31

CARROT CAKE This carrot cake is a request by Lucy as she loves to draw rabbits. To the basic cake, Grandma has added a generous coating of cream cheese frosting. Serves 8-10 2 cups/200 g walnuts 3 medium carrots (about ¾ lb/375 g) 1 cup/250 g butter, more for the pan 2 ½ cups/300 g

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COOKING WITH GRANDMA CHRONICLES PART 30

CHOCOLATE SALAMI Dark chocolate and hazelnuts are the basis of this recipe, a natural pair known in Italian by the single name ‘gianduia.’ Grandma and Grandpa came across this “salami” in a rural trattoria when the chef cut a few slices from a roll resembling the familiar salami sausage and urged us to try it

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COOKING WITH GRANDMA CHRONICLES PART 29

COOKIES GALORE! Here’s Grandma’s  go-to recipe for the kids to use with cookie cutters to make all sorts of holiday ideas: for Chocolate Chip Cookies, simply add chocolate chips; for Mexican Wedding Cookies: add finely chopped pecans or walnuts, bake and after cooling, toss the cookies in icing sugar; for Thumbprint Cookies: before baking, make

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COOKING WITH GRANDMA CHRONICLES PART 28

TRIFLE Grandma inherited her mother’s glass trifle bowl, the traditional wedding gift for a bride nearly a century ago in the 1930s. The cut glass sides still glitter like a giant Christmas decoration when filled with the classic layers of poached fruit, sponge cake, raspberry jam and custard topped with whipped cream, a very special

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COOKING WITH GRANDMA CHRONICLES PART 27

SALAD OF HONEY ROAST CHICKEN WINGS AND BACON The first time Grandma read this recipe, she shuddered but she has to admit that the sweet-salt combination of honey and bacon with chicken is a winner. She uses the same glaze for other chicken pieces, too, to make a first course or lunch for four. Serves

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