The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.

 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!

 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Tuesday, June 17, 2008

Blueberry Tower of Pancakes (TOPS)

This is just kind of a fun thing to make on a Sunday morning (late, not early!). We call it TOPS for Tower of Pancakes.

Basically you just take Aunt Jemima Buttermilk Pancake Mix and follow the directions to make pancakes.

Then using top quality frozen blueberries, you drain the juice and put about 1/2 cup blueberries into the pancake batter. Now comes the tricky part.

You will need 2 pans which you have buttered and heated on the stove. Drop the pancake batter into the pans, making decreasing size circles of batter. We usually make 5 circles of decreasing size, like that Fisher Price toddler toy where you (I mean, the child!) drops the rings onto the spike so that a pyramid of rings is created from large to small.

Cook the pancakes until you see bubbles and then flip them over. Cook until golden brown. Meantime heat another 1/4 cup of frozen blueberries in the microwave, just to warm them up.

Place the cooked pancakes on a plate, creating a tower from largest to smallest. Place a dollop of butter or margarine between each pancake. Carefully pour the warmed blueberries on top, then sprinkle with powdered sugar. I learned the hard way that blueberry juice stains so be careful pouring those warmed blueberries on top as they tend to roll off and somehow splash up, ruining your best top.

Using genuine Maple Syrup (you know, the kind you get from Canada or Vermont), not that horrid liquid that is most often served in restaurants, pour over the pancakes. Use as much or as little as you like. I want every bite of pancake to have some maple syrup so I use a lot.

You can eat these alone (they're very filling!) or cook up bacon or sausage to accompany this special treat.

Sunday, June 15, 2008

Grandma Ruth's Spotted Dick

I swear that is what this dish is called. It is a type of Suet Pudding which my English Grandmother made it all the time. When I was newly married she passed her recipe on to me. Grandma was born in 1894 and this was made by her mother for the boarding house she ran in Ramsgate England.

Please, if you do decide to make this, have the paramedics standing by to jump start your heart! I'm including it here in Ollie's Yummy in Your Tummy because it's a genealogy ancestor recipe. I haven't made Spotted Dick in years so the only photo I have is from the Internet


Mix flour and suet in equal amounts. (Yes Suet - like you feed to the birds!)

Add enough water to mix until it all holds together

Add raisins or dates if you want to make Spotted Dick. If you are making plain suet pudding, don't add them

Take a tea-towel (does everyone know what a tea-towel is? My American friend Kathi did not know) and spread it on the counter, then roll out the mixture and roll it up inside the tea-towel like a jelly roll

Pin the ends together so it doesn't fall open

Put the tea-towel with mixture into a large pan, cover with water and boil it for 3 hours on top of the stove. You can also steam the tea-towel mixture over a large pan of boiling water.

Serve warm or cold with custard on top. Grandma's mother (my great-grandmother) served her Spotted Dick cold with butter and brown sugar, sure to be an instant heart attack!

Saturday, June 7, 2008

Ollie's Folly

A few years ago we were in a restaurant and had a wonderfully refreshing drink made of Sprite, Orjange Juice and Cranberry Juice. It looked pretty too, each layer was separate in the glass when served so there was a band of orange, white and red. As usual when we got home I began experimenting until I figured out how to create the drink so the bands of liquid stayed separated. I was never very good at Science so it took me quite awhile to figure out that to stop the liquids from mixing you have to pour them on to the ice and not into the other liquids!

Pour in equal amounts of Sprite, Orange Juice and Cranberry Juice over a tall glass filled with ice cubes. Be sure to pour the liquids in the following order (Cranberry Juice, Orange Juice then Sprite), making sure that each liquid pours over the ice and not directly into the liquid below it. Each band of liquid will remain separated, offering a very pretty drink to serve.

Garnish with a slice of orange on the side of the glass. Serve with a straw and allow guests to stir their own if they wish. Very refreshing on a hot summer day.

Sunday, June 1, 2008

Yorkshire Pudding

Yorkshire Pudding - nothing goes better with a Sunday Roast Beef Dinner. Even though my mother was not a very good cook (gasp! I can hear you all now - what mother isn't a good cook!!??? Mine.) I did enjoy our standard Sunday dinner of Roast Beef (rare) with Yorkshire Pudding.

My former mother-in-law (who was born in Halifax Yorkshire England) used to add herbs to her Yorkshire Puddings, so I've included that as an option in my own recipe. You can also make a dessert out of leftover Yorkshire Pudding (yes, really!) but we'll talk about that later. For now - the incredible Yorkshire Pudding!


Mix 4 oz of flour with 1/2 tsp salt. [Optional: Add 1 tsp Fine Herbes, 1/2 tsp fresh Parsley and 1/4 to 1/2 of a grated onion] Make a well in the middle and add one egg and 1 TBSP Oil. Beat the mixture with a hand beater. Add 5 oz of milk. Put the batter in the fridge for 30 minutes then strain before cooking.

Rub muffin pans with lots of butter and heat them in the oven. Add a little extra oil then pour in the Yorkshire Pudding batter. Cook at 375-400' for 20 minutes.

Serve with roast beef dinner. Gravy poured over the top of a Yorkshire Pudding is delicious.