My Nanas Gallettes Recipes

MY NANA'S GALLETTES

Steps:

• Preheat the gallette iron over medium-high heat for 10 to 15 minutes.
• In a large bowl, cream together the butter and sugar. Stir in the flour, then beat in the eggs, one at a time. Finally, stir in the vanilla.
• Drop batter by rounded teaspoons onto the heated iron, two at a time. Close the iron, and hold on the burner for 30 to 45 seconds, turn over and cook for an additional 30 to 45 seconds. Carefully remove cookies and cool on wire racks.

NANA'S LATKES

Steps:

• Peel potatoes, and keep in cold water until you are ready to grate them.
• Grate the potatoes coarsely by hand (or with a Cuisinart using first the shredding blade then the blending blade). The mixture should be slightly lumpy and not too blended. Add the beaten eggs. Mix in up to 1 cup of flour. Add a little salt. The batter should be fairly liquid and not too thick.
• Heat about a half-inch of vegetable oil in a frying pan. When the oil is very hot, use a soupspoon as a measure to put small amounts of the batter in the oil. Fry the pancakes on one side, then the other, until they have turned brown on both sides and are crispy around the edges.
• Drain the pancakes on paper towels that have been placed on a platter atop a saucepan of simmering hot water or keep warm in the oven.

MY NANA'S ANISEED COOKIES

Steps:

• Beat eggs until light.
• Slowly add the sugar and continue beating (3-5 min.).
• Add vanilla.
• Sift baking powder with flour and add.
• Add anise seed.
• Beat 5 more minutes.
• Line a large area with alumnium foil (I put 8 cookie sheet sized foil on the dining room table).
• Drop 1/2 teaspoon size of batter on foil sheets. (I drop 12 per sheet).
• Let dry at room temperature for 18 hours.
• Bake about 12 minutes at 350 degrees, or until slightly golden.

GALETTES

Steps:

• 1. Place the flour in a medium-size bowl. Slowly whisk in the cider to form a smooth batter, then whisk in the egg yolks and the salt. Whisk vigorously for several minutes, until the batter is smooth and the ingredients are thoroughly combined.
• 2. In a separate bowl, beat the egg whites until soft peaks form and then fold them into the batter.
• 3. Heat a 10 inch (25.5 cm) nonstick or cast-iron skillet or crêpe pan over medium-high heat. Brush it lightly with clarified butter.
• 4. Pour one half cup of the batter in the center of the skillet and quickly rotate the skillet to spread the batter as evenly as possible across the bottom. It won't cover the entire bottom, which is fine. The galettes end up being about 9-inches (22.5cm) in diameter.
• 5. Cook the galette until golden on one side, about 1 minute. If it is browning too quickly, reduce the heat slightly. Turn the galette over in the skillet and continue cooking just until it is set on the other side, an additional 1 minute. Serve the galettes immediately, hot from the skillet.

MY NANA'S YEAST ROLLS

Steps:

• dissolve yeast sugar and 1/2 cup water in small cup or bowl. let stand for 15 minutes
• cream shortening and sugar add salt and egg.
• add yeast mixture and 2 cups hot water.
• gradually add flour. once all incorporated knead on lightly floured surface for 10 minutes. let rise in warm place for 1 hour 30 minutes.
• punch down and form into rolls (I use 2 old roasting size pans) 4 rolls across 6 down.
• cover and let rise for 1 hour.
• bake for 10-15 minutes at 400 degrees.

MY NANA'S GALLETTES

Steps:

• Preheat the gallette iron over medium-high heat for 10 to 15 minutes.
• In a large bowl, cream together the butter and sugar. Stir in the flour, then beat in the eggs, one at a time. Finally, stir in the vanilla.
• Drop batter by rounded teaspoons onto the heated iron, two at a time. Close the iron, and hold on the burner for 30 to 45 seconds, turn over and cook for an additional 30 to 45 seconds. Carefully remove cookies and cool on wire racks.

BANANA GALETTES

Steps:

• Preheat oven to 450 degrees. Place tortillas on a baking sheet; brush both sides of tortilla with melted butter. Bake until golden, 7 to 8 minutes (if they puff up, press down with a spatula).
• In a small saucepan, stir brown sugar, cinnamon, and 1 tablespoon water over medium heat. Stir in 4 tablespoons butter until melted.
• Slice bananas diagonally 1/4 inch thick; arrange in overlapping circles on tortillas. Brush brown-sugar mixture evenly over galettes. Bake until shiny, about 10 minutes. Cut into wedges; serve warm, with ice cream, if desired.