In Search of Grandma’s Dinner Rolls

My grandma is well-known for her rolls. Everyone looked forward to eating them at family gatherings. I don’t actually have a recipe for her rolls because she doesn’t use a recipe. She just knows how to make them because she’s done it so many times.

One of her sons once videotaped her making rolls and cinnamon rolls so that we could learn how she does it. When I last watched that video, I had never made bread before, so I didn’t know what to observe. I’d like to watch it again and see if I can learn more. Until then, I’ll just try re-inventing the recipe on my own.

If any family members are reading this and have some suggestions, please let me know! Do you remember Grandma using an egg? I don’t, but I could have missed it.

Pizza Crust

pesto bacon pizza

There is one place in town that makes pizza and I used to think it was good until I realized that it’s not that difficult (and much cheaper) to make pizza myself. The main problem with the restaurant’s pizza is that they use ketchup for pizza sauce and that’s just wrong! Their crust could use a little work too.

I use this amount of crust for 1 medium pizza, but it could be made into 2 smaller pizzas as well. I like the thick chewiness of this crust.

Apple Cheddar Scones

Our British friends invited us to “high tea” and asked us to bring something appropriate for a tea, so I made these.  I tried a recipe I found here, but the texture of the dough wasn’t right.  I altered the recipe and made another batch before the tea.  I love how apple and chedder taste together.  I’ll definitely make these scones again.

Cornbread

This is my mom’s cornbread recipe (except she uses shortening instead of oil). I love cornbread. It’s great with soup, for breakfast, or as dessert with syrup over it. This recipe is not too sweet and has a solid texture.

Peach Galette

Something like a peach is in season right now.  It doesn’t look like a peach very much because it’s greenish on the outside and pale green on the inside.  I think it’s just that no one lets them get at ripe as we would like them.  It’s okay if you use them in baking though – they turn orange and taste peachy!  I might even like them better than a normal peach in baking because they have a nice tartness to them like a green apples does.  This galette was delicious, but I don’t have the proportion of crust to fruit right yet (too much crust).  So I’m going to try this again with apples and then post the new and improved recipe!