Cooking for Seven

{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

I am at a loss for words to describe these delicious creations, so I’ll let the photos do (most of) the talking.

Grandma’s homemade bread. Light, flavorful, delicious.

I love Grandma’s flour/baking drawer.

And her cupboards.

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I can hardly believe that my blog will turn two in a little over three months. It has been a wonderful experience. I have learned (and am still learning) so much about photography, cooking, and writing.

Let me share some of my earliest posts with you. Above: my very first post — Honey Pecan Pear Bread. I was so proud that it was accepted by TasteSpotting.

Smoky BBQ Sauce. I was so excited when Joy the Baker linked to my sauce.

Sweet Onion Dip. I thought this shot was so cool. Ha!

Banana Nut Bread. I thought this photo was pretty much the awesomest ever.

I hope you’ve enjoyed looking into my blogging past. I hope you didn’t laugh too hard at my early attempts at food styling/photography. I was eighteen.

I have so much more to learn and am still very excited about my blog. It gives me satisfaction and allows to me share my work with the world. I can’t wait to see what the next 100 posts will bring!

This cake is my favorite.  The batter is not too sweet, the custard filling is so rich, and the whipped cream frosting is perfect.

Here’s a tip from Grandma: soak your poppy seeds in milk overnight.

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{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

Grandma decided it was time to move from scrumptious sweets to serving an entire meal; and there is no meal so traditional and tasty as a Roast Beef Dinner…

Grandma knows all the secrets to making a tender, tasty roast: sprinkle liberally with salt, pepper, and garlic powder. Attack it with a sharp fork & sprinkle with Meat Tenderizer. Coat it with flour and cook in a skillet to brown on all sides.

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As I have mentioned previously, Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are invited to post a recipe made from a magazine and submit the post to Ivonne. It encourages people to actually use their cooking magazines.

Ever since I laid eyes on Martha Stewart’s Green Tea Shortbread Leaves I wanted to make them. The lovely hint of green was enticing.

Would I make these again? Certainly. I don’t usually care for shortbread, but these buttery little cookies are simply scrumptious. They would be perfect for an afternoon tea party.

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