Renner Family Recipes
Grandma Carol’s Chestnut Stuffing
Grandma Carol’s Mushroom Pie
Grandma Carol’s Apple Crumble Pie Recipe
Grandma Carol’s Marzipan Recipe
Steven Renner’s Fried Rice Supper Recipe
Aunt Barbara’s Lentil & Ginger Soup
Richard’s Roasted Butternut Squash Pie
Jennie’s Vegan Peanut Butter Cup Pie
Jennie’s Fried Tofu Sandwich
Aunt Barbara’s Holiday Holly
Laura’s Tofu Loaf
Grandma Carol's
Chestnut Stuffing 1 cup finely chopped celery 1/2 cup chopped onion 1/2 cup margarine 1 t sage or other seasoning 1/2 t salt 1/8 t pepper 8 cups dried bread cubes; made from
Brownberry whole wheat bread 3/4 to 1 cup vegetable broth or water less than 1 pound (1 to 3 cups) fresh
chestnuts In a saucepan, cook celery and onion in
margarine until tender, but not brown; remove from heat and stir in
seasonings. Place the dry bread cubes in a large mixing bowl. Add
onion mixture. Drizzle with enough broth to moisten, tossing lightly.
Bake. Official Chestnuts. Slash shells of pound of fresh
chestnuts (3 cups) with a sharp knife. Roast chestnuts on a baking
sheet in a 400 degree oven for 15 minutes; cool. Peel and coarsely
shop. Add with seasonings. How chestnuts are really done. Boil chestnuts, not too long. Maybe
5-10 minutes. When ready, then spoon out a few at a time and quarter
them with a sharp knife. Keep the rest in water on low heat while
starting the slicing and the peeling. Pick out a few at a time for
quartering and peeling. Throw out any chestnuts that are moldy. When
in doubt; throw it out. Get off all of the inner skin of the
chestnut. Separate nut meat.
Add to stuffing after onion mixture,
but before mixture. Grandma Carol's
Mushroom Pie Batch of mushrooms: 1 pound mushrooms, sliced 1/4 cup shortening 3 T flour 3/4 cup soy milk 1/4 t thyme 1/4 t marjoram (ok to add more) salt, pepper Cook mushrooms in shortening slowly for
"way more than" seven minutes, stirring occassionally. Add
flour and mix. Add soy milk and stir to a smooth sauce. Add herbs
and season to taste. 1992 Mushroom Pie Make 2 batches of above filling recipe.
Chill. Fill 9 or 10 inch pie shell. Bake.
Preheat oven to 375 degrees Fahrenheit 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon grated lemon peel 6 cups thinly sliced, peeled cooking
apples (2 pounds) 3 tablespoons lemon juice Pastry for Single-Crust Pie ½ cup all-purpose flour ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 1/8 teaspoon ground mace ¼ cup butter Combine ½ cup of the sugar, the
2 tablespoons flour, and the lemon peel. Sprinkle apple slices with
lemon juice; add sugar mixture and toss to coat. Fill a pastry-lined
9-inch pie plate with apple mixture. Combine the remaining ½
cup sugar, the ½ cup flour, and the spices. Cut in the butter
till crumbly; sprinkle atop apples. Cover edge of pie with foil. Bake
in a 375° oven for 30
minutes. Remove foil; bake for 30 minutes more or till topping is
golden. Serve warm. Makes 8 servings. Tips for making fruit pies Glaze the top of double-crust fruit
pies to make them look and taste special. Brush the unbaked top crust
with milk, water, or melted butter; then sprinkle lightly with sugar.
Or, just brush the crust lightly with beaten egg or a light coating
of milk before baking the pie. To avoid messy spills in the oven, set
the pie plate on a baking sheet on the oven rack. The pan will catch
any juice if the pie bubles over. Fruit pies can be stored at room
temperature for a short period of time. Cover and refrigerate any
pies with fillings that contain eggs or dairy products.
Grandma Carol’s Apple Crumble
Pie Recipe
Mix smooth: 1 pound cubed commercial
almond paste ½ cup light corn syrup 1 teaspoon vanilla 1 ¼ cup marshmallow cream Add: 6 cups confectioners sugar, ½
cup at a time knead smooth add more sugar Blend colors and sculpt: ¼ orange for: oranges carrots pumpkins ¼ yellow for: pears bananas lemons grapefruit squash 1/8 white for: potatoes parsnip 1/8 purple for: plums eggplant acorn squash 1/8 red for: strawberries apples cherries 1/8 green for: acorns apple stems peas in pod beansGrandma Carol’s Marzipan Recipe
Fry without stirring: 1 t margarine 1 beaten egg Saute in a separate pot until tender: 5 green onions, sliced, 1/3 cup 1 clove garlic, minced 1 T margarine Add, then cook for 3 minutes: 1 ½ cup cooked brown rice,
chilled Stir in, heat through: 1 15-ounce can
of dark red kidney beans, drained 2 T soy sauce 1 T dry sherry ¼ t sesame oil Dash of ground red pepper Toss in: 1/3 cup coarsely chopped
peanuts cut egg strips from first stepSteven Renner’s Fried Rice
Supper Recipe
Aunt Barbara's LENTIL & GINGER SOUP serves 8
1 lb. brown lentils 3 - 4 T ginger root, peeled and diced
3 - 4 carrots, peeled & diced
2T olive oil 3 2/3 C water
1 onion, chopped 6 C vegetable stock
3 - 6 garlic cloves, chopped
salt, pepper & balsamic vinegar to taste
Rinse lentils. Medium heat, warm oil; add onion, garlic, ginger; saute till transparent. Add 2/3 C water and diced carrots, simmer 1 minute. Add lentils, water, and stock. Cook 30 - 40 minutes, consistency of porridge. Add vinegar before serving.
For Richard's favorite Roasted Butternut Squash Pie, from Ted Allen's book, follow this link.
Vegan peanut butter cup no-bake pie
with a graham cracker crust and chocolate ganache top! 8 ingredients,
simple to prepare, and SO delicious you won't be able to have just 1
slice.
Author: Minimalist Baker
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: (slices)
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 Week
Does it keep? 2-3 Days
1 sleeve graham crackers (or sub
similar gluten-free cracker/cookie)
4 1/2 Tbsp melted vegan butter or coconut oil
12 ounces firm silken tofu
(slightly drained and patted dry)
1/2 cup creamy salted natural
peanut butter (I like Trader Joe’s brand)
1/4 cup agave nectar or maple
syrup (or sub honey if not vegan)
1 14-ounce can full-fat coconut milk OR coconut cream (1 can
yields ~1 3/4 cups // chilled overnight // no shaking the can- you
want the cream and liquid to remain separate)
1 cup semisweet dairy-free
chocolate chips
1/3 cup non-dairy milk (I used full-fat coconut, but almond
milk is fine, too)
Preheat oven to 375 degrees F (190 C) and lightly oil a
standard glass pie pan (8 inches x 1 1/4 inches // as original
recipe is written). Add graham crackers to a food
processor and process until you achieve a semi-fine meal. A
little texture is OK, just remove any large pieces that didn't get
ground. Add melted butter and pulse to combine. Add to greased pie pan and press
down with your fingers to flatten. You can lay a piece of plastic
wrap over the top when pressing down to ensure a more uniform layer.
Bake for 10 minutes or until golden brown. Remove and set aside to
cool. Add tofu, peanut butter, maple
syrup or agave to a blender
or food processor and blend until smooth, scraping down sides as
needed. Taste and adjust seasonings as needed, adding more agave for
added sweetness or a pinch of salt if your peanut butter wasn't very
salted. Next, scoop out the cream of your
coconut milk or cream and whip into whipped cream in a large,
chilled mixing bowl. Find trouble-shooting tips here.
Optional: sweeten with a little powdered sugar and vanilla. Fold the peanut butter-tofu
mixture into the whipped cream. Pour filling over crust and pop in
the freezer to chill. Once it's fairly chilled and slighty firm
(about 1 hour), prepare your ganache. Add chocolate chips to a bowl and
heat your non-dairy milk to a low simmer. Then pour over chocolate
chips and don't touch for 5 minutes to allow it to melt. Then stir
gently with a spoon or rubber spatula until a smooth ganache forms.
If it doesn't quite melt, you can also heat it in the microwave in
10 second increments until smooth and melted. Spoon over the top of the pie and
spread in an even layer with a knife or spatula, working quickly as
the ganache will get clumpy if it sets too long. Top with crushed, salted roasted
peanuts (optional) and pop back in the freezer to set. 20-30 minutes
before serving, remove from freezer and serve. Alternatively, you
can chill this in the fridge, but it is much more delicate to slice
and serve, but just as delicious. After the initial chill, make sure you cover the pie with
plastic wrap to keep it fresh. *Ganache instructions from about.com Calories: 421
Fat: 27g
Saturated fat:
13g
Sodium: 206mg
Carbohydrates:
38g
Fiber: 3.4g
Sugar: 25g
Protein: 7gJennie's Vegan Peanut Butter Cup Pie
Ingredients
CRUST
PIE
CHOCOLATE GANACHE TOPPING
Instructions
Notes
*Nutrition
information is a rough estimate.Nutrition Per Serving (1 of 10 slices)
THE MARINATED TOFU:
- 1 (14-ounce) package extra-firm tofu, drained
- 1 ½ cups pickle juice
- 1 tablespoon hot sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon gochugaru or red-pepper flakes
- 2 tablespoons grapeseed oil or other neutral oil
FOR THE FRIED TOFU:
- ½ cup Dijon mustard
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cayenne
- 1 teaspoon kosher salt, plus more as needed
- 1 teaspoon black pepper
- Grapeseed oil or other neutral oil, for frying
FOR ASSEMBLY:
- 6 potato buns or other soft rolls
- Vegan mayonnaise and hot sauce, as needed
- Thinly shredded green cabbage and dill pickles, for serving
PREPARATION
- Prepare the marinated tofu: Line a baking sheet with paper towels or a clean kitchen towel. Cut the tofu crosswise into two rectangles that are each about 2 1/2 inches wide and 4 inches long. Slice each rectangle into three 1/2-inch thick slabs and arrange in a single layer on the baking sheet. Cover the sliced tofu with more towels and gently press each piece to extract some of the moisture.
- In a large bowl, combine the pickle juice, hot sauce, mustard and gochugaru.
- Heat the grapeseed oil in a large nonstick or cast-iron skillet over high heat until shimmering. Sear the tofu to form a golden-brown crust, 4 to 5 minutes per side. Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu marinate for at least a few hours, or even overnight.
- Prepare the fried tofu: In a medium shallow bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In a large shallow bowl, whisk together the flour, baking powder, spices, salt and pepper.
- In a Dutch oven or sturdy pot, heat 2 inches of grapeseed oil over medium heat and set a wire rack on top of a baking sheet. Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 350 degrees, carefully place the battered tofu into the hot oil and fry, flipping as needed, until golden brown, about 5 minutes. Transfer the fried tofu to the wire rack and sprinkle with a little salt.
- To serve, toast the buns and spread generously with mayo and dot with hot sauce, if desired. Top with fried tofu, cabbage and dill pickles, and eat immediately.
Holiday Holly
1 bag marshmallows
1 stick margarine/butter
Dash of vanilla
Green food coloring
4c corn flakes
Red dots
In a large pan, over med heat, melt together marshmallows & butter, stirring often. Reduce temperature & stir in vanilla, then food coloring to desired darkness. Fold in corn flakes covering all corn flakes well.
Remove from heat and spoon out cookie sized scoops onto non-stick foil with 2 spoons sprayed with pam. While still cookies are warm place 1-3 red dots depending on taste & appearance. Let cool.
Tofu Loaf
Laura’s original recipe.
Preheat oven to 350° F.
1.5 pounds of tofu, mashed, for example with a potato masher
1/3 cup ketchup
3-4 Tbsp soy sauce
2 Tbsp dijon mustard
½ cup chopped
fresh parsley
¼ tsp black
pepper
1 medium to large
onion, chopped finely
1 cup whole wheat
bread, cubed or in crumbs
½ cup rolled
oats
coat baking dish with
oil of your choice
Mix all ingredients. Press them into the baking pan. Spread another Tbsp of oil or ketchup on top. Bake at 350° F for 50 minutes. Cool for 10-15 minutes before serving or slicing.
Nowadays, Laura does not use the parsley or onion. She uses oregano, Italian Seasoning and chili powder instead. She tends to use something closer to one pound of tofu, instead of 1.5 pounds. For variety, substitute different mustards for the dijon. For a high-fiber version, substitute Nature’s Path Smart Bran cereal instead of the bread. In actuality, any ingredient is capable of substitution.
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