My grandchildren’s favorite meal

My children and the extended family children and grandchildren started eating cannelloni at a very young age, and grew up calling it their favorite meal. I usually prepare it in advance, freeze it, and do the final cooking just before serving. It’s always a winner at family reunion and big holidays.

Cannelloni  Recipe

  • Prepare the mix:
  1. 3 eggs
  2. 1 ¾ cups of 2% milk
  3. Tsp of butter 1 cup of flour

Mix together in a blender or mixer. 

 

 

  • Prepare the pancakes (or crèpes)
  1. Use an electric skillet or any other type but adjust the stove temperature to 400o  
  2. Melt ½ a Tsp of butter in the skillet at 400
  3. Measure ¼ cup of the mix and pour over the melted butter 
  4. Spread evenly in the skillet 
  5. Remove when cooked and slid in a plate 
  6. Repeat until the whole mix is made into pancakes
  7. You usually get 10 big pancakes with one dose of mix.
  8. I like to cut all the pancakes in half.
  • Prepare the filling
  1. 1 lb of ground beef 
  2. 1 small onion 
  3. 1 tsp all spice 
  4. Salt and pepper 
  5. 1 cup Ragu tomato sauce

Darken and cook the ground beef, onion and spices, until well cooked. Add the sauce and simmer till the meat is done. Set aside.

  • Rolling the cannelloni
  1. Use a clean plate. Arrange one half pancake on it.
  2. Transfer a Tsp of ground meat over the pancake and roll it over to form a cannelloni.

Repeat with the rest of the pancakes. With this dose of mix you can prepare about 20 small cannellonis or 10 big ones.

 

  • Cooking

    The tomato sauce and sprinkled parmesan cheese still needed to be added when this picture was taken.

  1. Spray the the pan with Pam Brush the bottom with tomato sauce.
  2. Arrange the cannellonis in a 9×13 pan in two rows.
  3. Pour enough tomato sauce to cover each cannelloni
  4. Sprinkle with Parmesan cheese or Romano cheese.
  5. Bake at 300o for 20 minutes.

Bon appétit.

Here is Bosty, my grandchildren’s dog waiting for Grandma to have him taste whatever she’s cooking that smells so good.  

I use some of my recipes in my romance novels, whenever I have a grandmother of Italian or Greek background.

 


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Baking up Memories #mgtab #Dessert #Recipes @jacqbiggar

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One of my favorite treats my mom always made was Lemon Poppyseed Loaf. She had a baking table at our local Farmer’s Market where she sold Nanaimo bars, Butter Tart Squares, Rocky Road Squares, Lemon Pies and the most delicious glazed loaves.

Customers would line up to buy her desserts and she rarely had leftovers- our loss!

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https://tastesbetterfromscratch.com/lemon-poppy-seed-bread/

Lemon Poppyseed Loaf

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This is sure to be a hit in your home, too!

baking

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The best darn cake you’ll ever be complimented on! #mgtab

This cake has been in my recipe box for years and I dug it out this Christmas to make it for my family. Wow! It went over so well that I had to pass out the recipe. This cake is so moist and delicious that you will be congratulated by everyone who you serve it to.

Carrot Cake – Moist

Ingredients:

2 cups sugar

1 cup oil

4 eggs

2 cups flour

1tsp salt

2 tsp baking soda

3 tsp cinnamon

4 cups grated carrots

1 ½ cups chopped walnuts

Method:

Beat sugar and eggs well, add oil, mix well. Then mix dry ingredients together. Grate carrots and chop nuts. Then add altogether.

Bake at 325 oven in a 11×7 or for a thinner cake 13×9 for 1 hour and check ( will probably need another 5 or 10 mins if you use the smaller pan). If baked in 9” layer pans, will need approx. 40 mins. Do not overbake. Touch top to see if ready.

Frosting:

½ cup butter (room temp)

1 tsp vanilla

1 – 8 oz pkg of Philadelphia cream cheese

3 cups icing sugar

Beat altogether until creamy

Store leftover.