Showing posts with label Nana. Show all posts
Showing posts with label Nana. Show all posts

Monday, December 19, 2011

Best Bran Muffins


Mary and I had a breakfast day all day on Saturday. We made about five different breakfasts to share with you this week in preparation for Christmas morning. 



This first recipe is more of an "on the go" breakfast idea. This is a family favorite on my mom's side. It is included in Nana's cookbook and the recipe box she made for me. 

Usually I really don't like bran muffins. They sound so dry and unappetizing. These, however, are moist and decadent. I also typically don't like to use pre-packaged ingredients but this recipe is an exception. I have not found a good substitute for the bran cereals and honestly I don't want to. Once you try this recipe you will realize how delicious the cereals and buttermilk make it. 



Ingredients

1 cup Nabisco Bran or Grape Nuts Cereal

1 cup Boiling Water

2 cups Kellogg's "All Bran" Shredded Cereal

2 cups Buttermilk 
{Bulgarian Cultured Buttermilk is the best}

1 1/4 cup Sugar

2 eggs

1/2 cup Butter

2 1/2 tsp Baking Soda

1/2 tsp Salt


{you can see from the middle picture how the batter should look after being refrigerated overnight: moist and spongy}

To Make:

Soak Nabisco Bran or Grape Nuts in boiling water in a separate bowl while you mix the remaining ingredients.
{I could not find any Nabisco cereal in my grocery store. Grape nuts are a similar texture and shape so that's what I substituted}

Mix the butter, sugar, eggs, and buttermilk in a standing mixer or by hand. Add the baking soda, salt, and flour. Mix again.

Add the soaked bran cereal and the dry Kellogg's shredded cereal at the end.

Optional: add raisins, cranberries, cinnamon, nuts.
{I chose to stick with Nana's traditional recipe of no add-ins this time but any type of nuts or berries or fruits would be great!}

Refrigerate batter overnight for best results.

When ready to bake preheat oven to 375 degrees. Place 1/2 cup of batter in each greased or papered muffin tin.

Bake for 20 minutes or just until the tops do not "jiggle" anymore. You don't want to over bake these muffins or they will dry out.

The batter can be stored in refrigerator for up to two weeks.


All photos thanks to Mary Banducci Photography

Wednesday, September 29, 2010

Happy Anniversary Nana & Papa

Nana & Papa's anniversary was September 28th. Maria Meurs of Grace & Simon Meurs and Giles Davis Clark, Jr. of Helen & Giles Davis Clark, Sr. Today would have been their 70th anniversary. They were married in 1940. Their wedding took place at St. Andrew's Episcopal Church in Albany, New York. Papa's family was Episcopal and Nana's family was Lutheran but they agreed to be married in the Episcopal church.

I have seen one photo in a newspaper clipping of Nana's bridesmaid and flower girl. There were four bridesmaids and one flower girl. They all wore floor length gowns with long sleeves and even the bridesmaids are wearing small veils with large "poofs" on the top! Their flowers were gardenias, lilies of the valley, and white roses. I love their names...so classic. Velina Ingalls, bridesmaid; Grace Sandleitner, maid of honor; Harriet Gade, bridesmaid; Evelyn Dyke, bridesmaid; and Barbara Burke, flower girl.



Nana & Papa went to New York City for their honeymoon. Then came back to live with Nana's parents on Van Buren Street in Albany, NY until they could save money to buy a house of their own. However, the attack on Pearl Harbor happened on December 7th, 1941 and Papa decided to join the Navy. He had training as a lab tech so the Navy put him in a position titled HA1 or Hospital Apprentice First Class. When he got out of the Navy his title was PHM1C or Pharmacist First Class. Papa joined in December of 1941 and was sent to boot camp near the Great Lakes in January 1942. After that he was sent to Mare Island and the Oakland Airbase in Oakland, CA. He received his orders to go oversees in August 1942 and was sent to New York where he waited until December 1942 to be shipped out.

On December 10, 1942 the set sail for Casablanca, Morocco. He was among a set of three destroyers from the Navy. His ship was called the Argentina. While they were in route to Casablanca they were attacked by German submarines. Papa remembers his ship dropping "dep charges" on the submarines and all three of their ships were left alone. They landed in Casablanca on December 24, 1942.

Once Papa arrived in Casablanca he remembers that the German's bombed near his base on New Years Eve 1942. A large group of the wounded were brought in by the Navy's sailors to the medical area. Papa remembers helping to care for the wounded including German Nazi prisoners that were brought to his hospital. He said that the German prisoners were the friendliest and spoke the best English.

Papa spent one and half years in Casablanca. December 24, 1942 through May 1944. While Papa was away, Nana worked for the Army near her home. She made a salary of $38 a week. She worked in some kind of artillery warehouse for the Army. She still lived with her parents and saved every penny she made and saved all of Papa's paychecks that were sent home from the Navy. Papa said Nana wrote to him every day. He received it and it was called "V mail." The letters were photographs on huge reels to be shipped overseas to the soldiers. Then when they arrived they were re-printed and delivered to the soldiers. Papa says he does not know what happened to all of these letters.

One of Papa's memories from Casablanca is of an old Jewish man. Papa still has the photograph that he took of this man sitting by the side of a brick building in Casablanca. He said he took the photograph in January 1944. Papa was walking through Casablanca one day and saw this man. He started a conversation with him. Apparently, the man was a Jew who had escaped Hitler and the Nazis and was hiding in Casablanca.

Once Papa came back to the United States he was stationed in a Navy Training Base called the Solomon Islands south of Washington DC. He was then sent to the Marine Corp in Quantica, VA to work in the field artillery. He was discharged from the Navy and Marine Corp on May 25, 1945 between VE day and VJ day. He left with the title Petty Officer First Class and was eligible for a chief position.

While Papa was still in the service, Nana purchased a piece of land with the money she had saved up. Papa did not know she bought it until he came home and she took him there to surprise him. He was proud of her for saving up the money and doing this. They built a brand new home, fully furnished it, and bought a new car all for $12,000 and paid cash for everything. This occurred between 1945 and 1946.

Nana & Papa's first home was at 19 Lauden Parkway, Laudenville, New York. It was about 4 miles from Albany. The house had two bedrooms with a loft upstairs. The car was a 1946 Plymouth four door. Papa said he paid $960 for it and sold it for $1200. Judith Anne Clark, their first daughter, was born at this house.

Nana & Papa sold this house and bought a larger home on the same street. Barbara Anne Clark and Nancy Anne Clark were born at this home. Papa told me they chose the middle name "Anne" for all three daughters because they did not want to "offend" any relatives by choosing or not choosing their name for a middle name. Papa said all of the babies were baptized in the same 100 year old gown.

Papa told me about Aunt Louise, as well. She was Papa's Aunt. She was not married and had no children. She stayed with them in the Spring time and helped take care of the three girls. The girls loved Aunt Louise.



During this time Papa worked for Sterling Drug Company making and testing medications. After this Papa went to work for Fasson, an adhesive label and stamp company. They moved from Laudenville to Ft. Lauderdale, Florida when Fasson relocated Papa. After this they lived in Norwalk, Connecticut for one and a half years. Then they were transferred to Chicago and Papa was made a district manager of Fasson. They lived in Wheaton, Illinois on Ranch Rd. and Frazier Ct. After living here for a time they were transferred to Los Angeles, California and Papa was the manager for Fasson in the western states. Nancy was in high school by this time.

Last June my mom and I visited the homes in Illinois. It was fun to see where Nana & Papa lived, where Nana cooked, where my mom's bedroom was, where her school was, etc. This May we visited the house in Upland and saw my mom's high school and where they lived there.

Happy Anniversary Nana & Papa!

This picture was taken when Nana & Papa lived at Forrest Place in Coeur d'Alene, Idaho.

Hope you all enjoyed the story!
Papa told me all of this in January. I write down anything he tells me now.


Here is a picture of me with Nana & Papa!


This picture was taken at my wedding last July 18th. Papa with all of his grandchildren, one great grandchild, and the second great grandchild "in the oven!"

As I was writing this story, Papa called me. He remembered their anniversary was yesterday and said he can remember their wedding day clearly. It was the happiest day of his life. He vividly remembers Nana walking down the isle in her beautiful gown with her father. He said, "70 years is a LONG time!"




Monday, September 20, 2010

Banana Zucchini Bread

Banana Bread is one of our family's favorites from Nana's recipes! We make it all the time! It's a great way to use up the bananas that are too brown to eat. Right now I have an abundance of zucchini in my garden so I added some into this bread. I found that the zucchini makes the bread even more moist than before!


Ingredients

1 1/4 cup Sugar
1/2 cup Butter, room temperature
2 Eggs
1 tsp Baking Soda
3 TBS Milk
1 TBS Vinegar
1/4 tsp Salt
1 1/2 cup Flour
1 tsp Vanilla
1 cup (2) mashed Bananas
1 cup shredded Zucchini




Directions

Preheat Oven to 375 and grease a bread pan. Set aside.

Cream together the butter, sugar, and eggs in electric mixer.

In a glass measuring cup or tall glass add 1 tsp Baking Soda. Add 3 TBS Milk to dissolve the Baking Soda. Then add 1 TBS Vinegar. Stir gently and prepare for the mixture to foam vigorously to the top of the glass. Add immediately to the butter & sugar mixture and stir.



Sift together Flour  and Salt. Add slowly to wet ingredients. Mix well.

Mash Banana with a fork and add to mixture. Add Shredded Zucchini. Add Vanilla. Blend one more time for about 30 seconds.


Pour mixture into bread pan and bake for 45-50 minutes (or longer if center is not firm).

Enjoy!


Monday, September 13, 2010

Retro Recipes-Chicken Tetrazzini

This is another one of Nana's Retro Recipes! You can use chicken or turkey as the main protein for this dish. I used bell peppers and onions from my garden and, of course, this recipe also includes cream of mushroom soup!

Ingredients
4-5 cooked Chicken or Turkey Breasts, diced
1 package Spaghetti Noodles
1 medium yellow onion or 2 small onions
2-3 Red and/or Green Bell Peppers
2 TBS Olive Oil
2 cans Cream of Mushroom Soup or Cream of Chicken
1 cup grated Cheddar Cheese

Directions
Cook Chicken in a saute pan until done. Dice when cooled.
Boil Pasta.
Meanwhile, saute onion & bell peppers in olive oil.

Drain pasta. Mix hot pasta, cooked chicken, sauteed veggies, cheddar cheese, and cream of mushroom soup.

Place in a casserole dish and serve or bake at 300 degrees for 15 mins to keep warm or reheat.



Saturday, September 11, 2010

Retro Recipes: Hamburger Hi Hat

Hamburger Hi Hat is one of Nana's "retro" recipes! I think it was created in the 1950's when casseroles and cream of mushroom soup were popular! It is a good, hearty "man food" sort of dish. My husband loves it after a long day of work! "Hi Hat" means dressed up. So this dish is "dressed up" hamburger served over pasta. It's like a poor man's beef stroganoff.



Ingredients

1/2 lb Bacon, diced
1 cup Onion, diced
1 lb Ground Beef
1 can Cream of Mushroom Soup
1 cup Sour Cream
1/8 tsp Garlic Salt (or fresh garlic & pinch of salt)
1/2 tsp. Pepper
1 tsp. Poppy Seeds
1 package Egg Noodles
1 Tbs Butter

Directions
Saute bacon over medium heat until it starts to crisp up. Add 1 cup diced onion to bacon and saute until onion is translucent.



Add ground beef and saute until browned thoroughly.


Meanwhile, boil the egg noodles and add 1 Tbs Butter after drained.



Add cream of mushroom soup, garlic, salt, pepper, and parsley (optional) to the ground beef mixture.


Add 3/4 cup Sour Cream just before you serve. Mix well.
Serve over buttered noodles (I didn't have poppy seeds in the house but black pepper gives the noodles a pretty texture.) Serve with a dallop of sour cream and fresh parsley!