Makin Grammie Proud!

Food, Garden and family

sourdough quickie.

So I bought a sourdough starter from etsy last week and i am just starting to rehydrate it and get it working cant wait to show you all. I also cant wait to make all kinds of yummies with it. YAY!!!!

I hope you all had a beautiful Easter.


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Mangoluscious Tartalicious

I had  Mango tart in San Diego at a little place in Solana beach call Pasta Pronto.  I think I was 16 maybe… since then there has been a whole in my life that no other dessert could fill.  I dare not try any ones else’s because Paula the owner made all her desserts by hand and I didn’t want to jeopardize the memory ya know?  Now that I have moved out of San Diego I know I wont ever taste it again.  So I decided to try my hand.  It was a pain at times. I didn’t have the right pan but I improvised.


You will need 2 cups of peeled and sliced mangos for this.


You will need 1 recipe for (rich) pastry dough. If you have one you like use that. but here is mine.

1 1/4 cups of flour ( I wouldn’t use whole wheat)

1/4 cup of sugar

2 beaten egg yolks

1 tbs of ice water

stir the flour and sugar together. Use a pastry cutter ( I used my food processor) and cut in the cold butter till it make small peas sized balls. In another bowl mix the yolks with the ice water. gradually stir the egg  yolk mis in to the flour sugar butter mix.  using your finger gently knead till  a ball forms.  wrap that ball in plastic wrap and toss it in the fridges for at leat 30 min and hour would be better.

on a floured surface use your hand to flatten the dough.  then whip out your roller and roll that sucker in to a 12 in circle.

to transfer the pastry roll it on to your pin then gently roll it in to the  tart pan, Quiche pan, dog bowl,  old coffee can or… what ever you feel like using. It seems in my new town they don’t sell tart pans so I had to get creative… What ever you use make sure it is oven proof and if it isn’t non stick give it a quick spray with pam type stuff for insurance.  AND make sure the sides are not taller than like 1.5 inches maybe 2.

bake at 350 for 15-20 min. Let it cool completely


pastry cream/ custard

1/2 cup of sugar

4 tsp corn starch

2 cups of half and half

4 egg yolks beaten

1 tsp of vanilla extract

In a med saucepan combine the sugar and cornstarch. Gradually add the half and half. goo and stir over med heat until thick and bubbly then cook for another min. gradually stir 1/2 the hot mixture in to the beaten egg yolks.  Return all the egg yolk mix to the pan  and bring to a gentle boil then reduce the heat and cook and stir for 2 min. Remove from the heat, pour into a bowl and add the tsp of vanilla. put the bowl with the cream in it in to a bigger bowl with ice water to cool it down and mix it a few times to speed it along. Let it cool there for 5 min then put plastic wrap right on the cream and put it in the fridge for at least 4 hours till you are ready to serve.


When you are ready to put this bad boy together.  Place you crust on a serving tray or plate. Gently fill with the cream. but don’t over fill remember you still have fruit to put on.

now when it come to putting th slices on I started on the outside and went around.  I tried to get them to stand up or slight recline on each other.  just keep going around till you fill it up. I put a strawberry in the middle but you could go with out or put something else like a raspberry.Chill till eatign time. Enjoy guys.

I wonder really how many folks read my stuff  and how many folks have  me on ignore on facebook?



peach cobbler and roasted garlic…. not together…

So when husband and I 1st got married he would talk about how much he loved peach cobbler and how his mom used to make it for him. blah blah blah. I broke down and hustled the lady for her recipe. here it is.

M.I.L. peach cobbler.

1/2 Cup sugar

1 tsp lemon juice

1 Tbls cornstarch

1/4 tsp cinnamon

4 Cups sliced peaches

1 Cup flour

3 Tbls shortening

1 Tbls sugar

1/2 tsp salt

1 1/2 tsp baking powder

1/2 Cup milk

Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 qt. sauce pan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 qt. casserole; keep peach mixture hot in oven.

Cut shortening into flour, 1 tbls sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake until topping is golden brown, 25 to 30 minutes. Serve warm with ice cream!

I made this again tonight. It is so good and so simple and easy.  I use frozen peaches ( defrosted of course) But I have used canned and it turns out just as good.

I also made some devilishly good roasted garlic smashed potatoes.

step one chop  the top of the garlic off. About a quarter of an inch in to the cloves.  wrap the whole thing in foil and bake at 400° for 30 min or until squishy. I do not recommend doing this at the same time your cobbler is cooking. you risk having garlicky peach cobbler. Uhm thats not yummy.

When i t is cool enough to handle squeeze the goodness out of the whole massive garlic then smash into some taters. MMM Oh add butter and milk… and whatever else you like in your taters. Ova heeya we like a little cream cheese. mmmm i think i am hungry again and need to go eat some left overs.


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