Ikes Place San Francisco

I am blogging this from IKE`s place in San Francisco. This is the next stop in the Adam Richman "Man v Food" tour for me. I decided to bring my kids this time. Our lunch started out with us standing outside on line. The sammy's better be awesome if you make me stand outside like that. Once inside, the waiting lasted another hour before we even ordered our food. Forty-five minutes later we were served. It took TWO HOURS AND THIRTY MINUTES to get 5 sandwiches. No apology or "sorry it takes FOREVER." They obviously are this slow all the time.

They specialize in a dressing called "dirty sauce" and do not serve mayo. Their bread was incredible but other than their combinations of flavor which did impress me, the food was simply not worth the wait. The atmosphere was below average and no reason was given for the wait. I swear one guy must have been in the kitchen preparing each sammy by himself. Still wondering if he had both arms.
I liked the food, but would never go back. Gandy

Split Pea with Ham and Bacon soup

Another easy crockpot Sunday lunch that is so easy to make. And probably my favorite winter soup. My two young boys (10 & 11) loved it as well. Enjoy Gandy

In a large crackpot add 6 potatoes (skins on)-diced, 3 large carrots (skins on)-cut up, 1/2 medium onion-diced, 1 pound ham-diced, 1/2 pound bacon-raw and diced and 1 bag dried split peas. Add one quart of chicken stock and set on low for 6 hours. At about 4 hours, stir the peas into the rest of the mixture so they are mixed through all ingredients. The peas will have softened by then and will easily melt into the soup. Add salt and pepper to taste and cook 2 more hours.  If soup is too thick you can add extra water to thin it out a bit, but it should be a little thick.

Brazilian Brigoderios

My sister Jan's husband and daughter both served LDS missions in Brazil. The Brazilian culture and flavor is a favorite in their home. Enjoy...Gandy

                Janis Gandolph Vogelsberg

Brazilian Brigoderios



One 14 oz can sweetened condensed milk, 2 Tbsp unsweetened cocoa, 1 Tbsp butter,
1/3 cup chocolate flavored sprinkles OR 1 cup chopped walnuts

In medium-sized saucepan, combine milk, cocoa and butter. Melt over medium heat for about 5 minutes until mixture forms a ball around the spoon and starts to pull away from sides of pan.
Cool on a buttered plate until easy to handle. Butter your hands and roll into 1 inch balls.
Cover in chocolate sprinkles or nuts. Cool completely and enjoy.

Snickerdoodles

My Sister Lauren sent me this recipe for Christmas Snickerdoodles. This is easily one of my favorites, especially when they are warm just out of the oven.

                   Lauren Gandolph Pepin...

Snickerdoodles

1 cup butter, 1 1/2 cups sugar, 2 eggs, 2 3/4 cups flour, 2 tsp cream of tartar, 1 tsp baking soda

Cream butter and sugar, add eggs mix well then add the dry ingredients. Roll into 1 inch balls and then roll the balls in a cinnamon/sugar mix. (An added holiday idea would be to use red and green colored sugar in this mix.) Bake at 400 degree's for 8-10 minutes. Merry Christmas to US!

Shortbread Nuggets

I have asked my Sisters to send me a Christmas recipe that is a favorite of theirs. This one comes from my big Sister Sharon Gandolph Sinclair. It is a favorite of every member of our family. The White frosting and holiday sprinkles give this cookie a winter wonderland feeling. Thanks Sharon and keep them coming. Gandy


               Sharon Gandolph Sinclair...
This recipe is credited to Grandma Gandolph. Where she got it I don't think we will ever know. Having searched the Internet, it would seem as if the recipe was passed down and protected through a direct line of descendants. Although the baked goods have been generously shared with neighbors and friends, the formula has evidently not been divulged - UNTIL NOW!

Shortbread Nugget Family Favorite (secret) Recipe:

1 1/2 cups butter or margarine, softened
1 cup confectioners sugar
2 eggs
4 tsp vanilla
4 cups flour
1 tsp salt
1 cup chopped nuts (optional)
12 oz chocolate chips


1. Beat butter and sugar until fluffy. Add eggs and vanilla, mix well. Stir in remaining ingredients.
2. Shape into 1" balls and place 1" apart on ungreased baking sheets. Bake at 350°F for 14 minutes or until bottom begins to brown lightly. Allow to cool completely before frosting.


Frosting:
3 cups confectioners sugar
1 tsp cream of tartar
4 egg whites
1 tsp vanilla


1. Beat until stiff peaks form. 
2. Frost cookies. (The easiest way to do this is to hold the cookie upside-down over the bowl of frosting, dip into frosting and twirl back and forth as you lift it slowing back out of the frosting.)
3. Now for the fun part. Before cookies dry, sprinkle with red and green colored sugar or any other edible holiday decor. 


Family tradition holds that the older children frost the cookies while the younger ones have a grand old time adding sprinkles to the iced nuggets, the table, the floor and most especially into their mouths! These nuggets take hours to dry completely. They are usually lined along the kitchen table overnight and magically disappear into numerous and varied shaped containers before young ones awake to gobble them up. Because of their appeal, we make dozens and dozens of nuggets. They freeze well but don't usually last beyond New Year's.