Nana’s Recipes, Wyoming, MI (2026)

05/14/2025

Pastry Cream for Pies

Ingredients:

2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Directions:
Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam but does not boil.
Mix the Egg Yolk Mixture: In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale yellow.
Temper the Eggs: Gradually pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent curdling. Slowly pour the tempered egg mixture back into the saucepan with the remaining hot milk, continuing to whisk.
Cook Until Thickened: Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble. This should take about 2-3 minutes.
Add Vanilla and Butter: Remove the saucepan from heat and whisk in vanilla extract and butter until smooth and glossy.
Cool the Pastry Cream: Transfer the pastry cream to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before using.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 180 kcal per serving | Servings: 8 servings (makes approximately 2 cups)

05/14/2025

Crunchy Chocolate Peanut Butter Treats

Ingredients:

2 cups creamy peanut butter
1/4 cup unsalted butter, softened
3 cups powdered sugar
3 cups crispy rice cereal (like Rice Krispies)
2 cups semi-sweet chocolate chips
2 tablespoons coconut oil or shortening (optional, for smoother melting)
Directions:
In a large mixing bowl, combine peanut butter, softened butter, and powdered sugar. Mix until smooth and well combined.
Gently fold in the crispy rice cereal, ensuring it is evenly distributed throughout the peanut butter mixture.
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 30 minutes, or until firm.
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring after each, until smooth.
Using a fork or toothpick, dip each chilled ball into the melted chocolate, ensuring it is fully coated. Return the coated balls to the baking sheet.
Chill the chocolate-coated peanut butter balls in the refrigerator until the chocolate is set, about 15 minutes. Serve chilled or at room temperature.
Prep Time: 20 minutes | Chill Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 120 kcal per serving | Servings: 36 balls
-bakegoodness

05/14/2025

Crostini with Pear, Parmesan, and Caramelized Shallots

Ingredients:

1 baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil
2 large shallots, thinly sliced
1 tablespoon unsalted butter
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 ripe pears, thinly sliced
1/2 cup shaved Parmesan cheese
Fresh thyme leaves for garnish
Directions:
Prepare the Crostini Base: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush each side with olive oil. Toast in the oven for 8-10 minutes, flipping halfway through, until golden and crisp.
Caramelize the Shallots: In a skillet, melt the butter over medium heat. Add the sliced shallots and cook, stirring frequently, for 8-10 minutes until they are soft and caramelized. Stir in the brown sugar and balsamic vinegar and cook for another 2-3 minutes until syrupy. Remove from heat and let cool slightly.
Assemble the Crostini: Top each toasted baguette slice with a thin slice of pear, a spoonful of caramelized shallots, and a shaving of Parmesan cheese.
Garnish and Serve: Sprinkle fresh thyme leaves over the crostini for a burst of herbaceous flavor. Serve immediately as an appetizer or elegant snack.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 120 kcal per serving | Servings: 16 crostini

05/13/2025

Classic Italian Cream Cake with Cream Cheese Frosting

Ingredients:

For the cake:
1/2 cup unsalted butter, softened
1/2 cup shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans
For the frosting:
1 (8-ounce) package cream cheese, softened
1/4 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for garnish)
Directions:
Prepare the batter: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, cream together the butter, shortening, and sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
In a separate bowl, combine the flour and baking soda. Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in the vanilla extract, coconut, and chopped pecans.
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Make the frosting: In a medium bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the remaining cake layers and frosting. Spread frosting over the sides of the cake. Garnish with chopped pecans on the top and sides, if desired.
Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes
Kcal: 540 kcal | Servings: 12 slices

05/13/2025

Creamy Chicken and Mushroom Stroganoff

Ingredients:

2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1 small onion, finely chopped
3 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
1 teaspoon paprika
1/2 teaspoon dried thyme
1 cup chicken broth
1/2 cup heavy cream
1/4 cup sour cream
1 tablespoon Dijon mustard
8 ounces egg noodles, cooked according to package instructions
Fresh parsley, chopped, for garnish
Directions:
Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then cook until browned on all sides and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and garlic. Sauté until fragrant and softened, about 2-3 minutes.
Add the sliced mushrooms and cook until they release their juices and begin to brown, about 5 minutes. Stir in paprika and dried thyme.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let cook for 2 minutes.
Reduce the heat to low and stir in the heavy cream, sour cream, and Dijon mustard. Mix until smooth and heated through.
Return the cooked chicken to the skillet and let it simmer in the sauce for 5 minutes. Adjust seasoning with additional salt and pepper, if needed.
Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal per serving | Servings: 4 servings

05/13/2025

Rich and Simple French Onion Soup

Ingredients:

1/2 cup unsalted butter
4 medium yellow onions, thinly sliced
2 cloves garlic, minced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
8 cups beef broth
1/2 cup dry white wine (optional)
1 baguette, sliced and toasted
2 cups shredded Gruyere cheese
Directions:
In a large pot, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 25 minutes.
Add the minced garlic, sugar, salt, and pepper. Stir well and cook for 2 more minutes.
Sprinkle the flour over the onions, stirring constantly for 1–2 minutes to cook off the raw flour taste.
Gradually pour in the beef broth and white wine (if using). Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes. Stir occasionally.
Preheat your oven's broiler. Ladle the soup into oven-safe bowls and place them on a baking sheet.
Top each bowl with a slice of toasted baguette and a generous sprinkle of shredded Gruyere cheese. Broil for 2–3 minutes, or until the cheese is melted and bubbly.
Carefully remove from the oven and serve immediately.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 350 kcal | Servings: 6 servings

05/12/2025

Cranberry Brie Bites

Ingredients:

1 sheet puff pastry, thawed
1/2 cup cranberry sauce (homemade or store-bought)
4 ounces Brie cheese, cut into small cubes
1/4 cup chopped pecans (optional)
1 tablespoon fresh rosemary, finely chopped (optional)
Directions:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line it with paper liners.
Roll out the puff pastry sheet on a lightly floured surface and cut it into 24 equal squares.
Place one square into each cup of the prepared muffin tin, pressing the pastry gently to form a shell.
Add a cube of Brie cheese to each pastry shell.
Spoon a small dollop (about 1 teaspoon) of cranberry sauce over the Brie.
Sprinkle with chopped pecans and rosemary, if desired.
Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and the cheese is bubbly.
Remove from the oven and let cool slightly before serving.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 90 kcal per bite | Servings: 24 bites

05/12/2025

Mediterranean Baked Fish

Ingredients:

4 (6-ounce) white fish fillets (cod, haddock, or tilapia)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted and sliced
1/4 cup diced red onion
1/4 cup crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 lemon, sliced
Directions:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Arrange the fish fillets in the baking dish and drizzle with olive oil.
In a small bowl, mix oregano, basil, paprika, salt, and pepper. Sprinkle the seasoning evenly over the fish fillets.
Scatter the cherry tomatoes, Kalamata olives, red onion, and lemon slices around the fish.
Bake in the preheated oven for 15–20 minutes, or until the fish flakes easily with a fork.
Remove from the oven and sprinkle with crumbled feta cheese and fresh parsley. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 230 kcal | Servings: 4 servings

05/12/2025

Grilled Shrimp Caesar Wraps

Ingredients:

1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste
4 large flour tortillas
2 cups chopped Romaine lettuce
1/2 cup grated Parmesan cheese
1/2 cup Caesar dressing
Optional: Croutons or additional toppings
Directions:
Preheat your grill or grill pan to medium-high heat.
In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
Thread the shrimp onto skewers or place them directly on the grill. Cook for 2–3 minutes per side, or until the shrimp are opaque and cooked through. Remove from the grill and set aside.
Warm the tortillas on the grill for 30 seconds per side or until pliable.
In a large bowl, combine the Romaine lettuce, Parmesan cheese, and Caesar dressing. Toss until well coated.
To assemble the wraps, place a generous portion of the Caesar salad mixture onto the center of each tortilla. Top with grilled shrimp and optional croutons or other toppings.
Fold the sides of the tortilla inward, then roll tightly into a wrap. Slice in half if desired and serve immediately.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 280 kcal | Servings: 4 servings

05/09/2025

Classic Deviled Eggs with a Creamy Filling

Ingredients:

6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp paprika (optional, for garnish)
1 tbsp chopped fresh parsley or chives (optional, for garnish)
Directions:
Place the eggs in a medium saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let the eggs sit for 10–12 minutes.
Drain the hot water and transfer the eggs to an ice bath to cool for 5–10 minutes. Peel the eggs once they are cool to the touch.
Slice the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a medium bowl and set the whites aside.
Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, salt, and black pepper. Mix until creamy and well combined.
Spoon or pipe the yolk mixture into the egg whites. Sprinkle with paprika and garnish with parsley or chives if desired.
Chill in the refrigerator until ready to serve.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 70 kcal | Servings: 6 servings

05/09/2025

German Chocolate Cake

Ingredients:

Cake:
4 oz sweet baking chocolate, chopped
1/2 cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, separated
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
Frosting:
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Prepare the cake batter: Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. In a small bowl, combine the chopped chocolate and boiling water, stirring until melted. Let cool.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time, then stir in vanilla and melted chocolate.
In a separate bowl, sift together flour, baking soda, and salt. Add dry ingredients to the chocolate mixture alternately with buttermilk, beginning and ending with the dry ingredients.
In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter. Divide batter evenly among prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
Prepare the frosting: In a medium saucepan over medium heat, combine evaporated milk, sugar, egg yolks, butter, and vanilla. Cook, stirring constantly, until the mixture thickens, about 10–12 minutes. Remove from heat and stir in coconut and pecans. Let cool completely before using.
Assemble the cake: Place one cake layer on a serving plate. Spread with one-third of the frosting. Repeat with remaining layers and frosting, spreading frosting evenly over the top of the cake.
Serve and enjoy!
Prep Time: 30 minutes | Cooking Time: 40 minutes | Cooling Time: 1 hour | Total Time: 2 hours 10 minutes
Kcal: 450 kcal | Servings: 12 servings

Nana’s Recipes

05/14/2025

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