Adventures of Logan:helping in the kitchen

from the mouths of babes…

Logan helped me make Dutch Babies today–he read the directions and recipe and even fetched the ingredients from the pantry and fridge. He also helped with the measuring, whisking and mixing…I was all impressed with what a good kid he is, and what a good parent that makes me, and then he made the comment that we don’t want to confuse the Whisk with the Whiskey.

He has a point.

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Recipe: Banana Pudding

Turns out, after almost nine years of marriage, my husband had a secret: his favorite dessert is Banana Pudding.

I never had any interest in banana pudding until we moved to Kentucky..and my husband told me his fondness for it. Banana pudding is a very, very common dessert around here, though nearly unheard of back home in the Northwest.

So today I’m trying my first-ever batch of Banana Pudding.

This recipe is modified from a recipe on allrecipes.com

1 5 oz pkg instant vanilla pudding

2 cups cold milk

14 oz can sweetened condensed milk

1 tsp vanilla

12 oz frozen whipped topping

16 oz pkg vanilla wafers

14 bananas

DIRECTIONS

In a large mixing bowl, beat pudding mix and milk 2 minutes. Blend in condensed milk until smooth. Stir in vanilla and fold in whipped topping. Layer wafers, bananas and pudding mixture in a glass serving bowl. Chill until serving.

Recipe: Nana’s Blackberry Cobbler

Blackberries grow wild in the Seattle area in a big, big way. I’d be shocked if grocery stores actually sold blackberries in Wa; it would be like trying to sell crab grass or dandelions.  I always thought blackberries were a weed; we called them sticker bushes and it didn’t dawn on me until I was grown and gone that some people actually WANTED those things in their yards. People bought sticker bushes to plant–on purpose.

Crazzzzzzzy.

Oddly enough, by my 5th year in Idaho I was missing the weekly blackberry cobblers of my childhood summers. So I bought some thornless blackberry bushes (I will never buy sticker bushes, thankyouverymuch), planted them in my own backyard, and viola, dark, tart and sweet little treats.

But then we moved. Again. And again. And now I’m here, in rural Kentucky where nothing even remotely resembles Seattle (there isn’t even a Starbucks for 50 miles). Yet at this teeny-tiny backwoods BBQ shack off the 31W, half an hour from our place, I found fresh blackberry cobbler, like my Nana used to make.

(Nana, you may remember, is the legendary southern cook who also makes this unforgettable chocolate cake.)

So here I am, back in the land my Nana grew up in, but thousands of miles away from my own home, surrounded by tobacco farms just like the ones Nana was raised working on, and I’m getting ready to plant some blackberry bushes so Logan can grow up eating blackberry cobbler like his northwesterner mama did, his southerner great-grandma did, and everyone, everywhere, should.

To make dairy-free: Replace butter with soy-free Earth Balance and the milk with original or vanilla So Delicious coconut milk.

Preheat oven to 375 degrees.

Mix in a sauce pan,

six cups blackberries

1 cup sugar

1  teaspoon cinnamon

In small bowl, mix together

1 cup water

3 tablespoons flour

Add to sauce pan.

Bring to a boil and boil 1 minute, stirring constantly.

Pour into 1 1/2 quart baking dish and dot with diced butter.

Biscuit topping

Sift together

1 cup  flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Cut in with pastry blender,

3 tablespoons of shortening

until the mixture looks like small crumbs (Do not mix it too much.  Just several times of “pulse” are enough.)

Stir in 1/3 cup whole milk using “pulse” of blender.

Drop by spoonfuls onto hot fruit.  Bake until golden brown.

Bake 30-35 minutes.