Baby Elephant Ears

Baby Elephant Ears


Chef Princess and I, Nanny Granny, took time for another cooking project. First we sang the hand washing song while we washed our hands. Even though this was serious business and the princess was wearing her lavender princess gown, she did put on her monkey apron. We might as well make it a zoo project--elephants and monkeys, what can I say. This easy, child's recipe makes four regular elephant ears, but we decided to make baby ones. Then we could make eight small ones instead of four large ones. Great idea, now we’ll have enough for the whole family and leftovers for the royal playgroup.

The princess moved the step stool to the counter while I preheated the oven to 425 degrees. First we got all the items we needed: A greased cookie sheet, pastry brush, large mixing bowl, wooden spoon, a glass measuring cup, dry measuring cups, and measuring spoons.

Then we got all the ingredients together:

¼ cup melted butter
1 cup flour
2 tablespoons of sugar
½ teaspoon of baking powder
½ teaspoon salt
1/3 cup milk
3 tablespoons sugar
1 teaspoon ground cinnamon
Sugar


Next I melted the butter and measured the ingredients while the princess mixed. She stirred together the flour, 2 tablespoons sugar, the baking powder, the salt, and then she added the milk and 3 tablespoons melted butter to make the dough form. She sprinkled a little flour on the dough and kneaded it 10 times. Then she placed it on a floured board. A little more flour was added and the princess lightly flattened the dough to 9x5 inches rectangle—just a little dough on the nose. My turn—I brushed the rest of the butter on the dough and sprinkled on the remaining sugar and cinnamon. I rolled the dough tightly starting on the narrow edge and cut it into 8 equal slices. The princess spaced the elephant ears evenly onto the cookie sheet and patted them each into a circle about 4 inches in diameter. Next we placed them in the oven and let them bake until they were golden brown—about 8 to 10 minutes. Finally we removed them to a wire rack to cool. The princess could hardly contain herself and had to have one, with a glass of milk, while it was still warm. Yumm!

Aunt Lucy's Pumpkin Bread

Lucy gave this recipe to me so long ago that she lost her copy and I had to give her another one. Though I have sampled many pumpkin breads in my life, I have never had a more moist and tasty one. It's so easy to make that you can bake this with your children or grandchildren. It's also a good way to get vegetables in your child’s diet without them knowing it. A little here, a little there—sometimes you just have to be sneaky.

Preheat the oven to 350 degrees and grease 4-small round metal coffee cans or 3 loaf pans.

3 ½ cups flour
2 teaspoons soda
1 ½ teaspoon salt
1 ½ teaspoon nutmeg
1 ½ teaspoon cinnamon
3 cups sugar
1 cup cooking oil
2/3 cup water
4 beaten eggs
2 cups pureed pumpkin




Mix the first 6 dry ingredients together. In another large bowl blend the eggs, add the oil and water. Then blend in pumpkin. Add the dry ingredients gradually and blend until completely mixed in. Distribute evenly between cans or pans. Bake in preheated oven for one hour or until toothpick comes out clean when tested in center. Remove to rack and cool for about ten minutes. Next run a table knife around the sides of the bread and carefully remove to rack. Completely cool your tasty bread before storing it in plastic zip-lock bags. Great served with cream cheese or lemon curd.

Peanut Butter Edible Play Dough

Last week the sky cried most of the time, so my grandchildren and I had to take some of our adventures inside. Princess granddaughter gets cabin fever when she can’t go out, so we had to figure out something else to do besides jump off the back of the couch. I checked out the pantry and decided to do a cooking activity that I used to do with my second-grade class when I taught—that was before they outlawed peanut butter in school. We used our detective skills to find the three needed items: peanut butter, powdered milk, and honey.

We took out the three-step stool, put on our aprons, washed our hands with soap and water and then started. In a medium sized metal bowl we dumped one cup of powdered milk, ½ cup of peanut butter, and ¼ cup of honey. We took turns mixing until it got hard to stir, then came the fun part. We put our hands in and squished it until it was smooth and pliable, we needed a smidgen more honey and a little more squishing—ahh perfect! We only nibbled a little bit, honest!

(This dough is no bake so don’t preheat the oven.) Next we rolled it out on wax paper and made snakes, then, since it was Halloween season, we decided to make pumpkins. Too bad we didn’t have corn candy for jack-o-lantern eyes and such, but raisins did nicely. Then we used a rolling pin and rolled out the rest of the dough until it was flat. Finally we cut out bats and black (pretend!) peanut-butter cats. We really tried to save some for Mommy and Daddy but we just couldn’t help ourselves. We started eating the dough. I ate a pumpkin and the princess kept picking at the cats and bats until you couldn’t tell what they were. We shared some with her eighteen month old prince brother. According to our critique from the prince, it earned a “Yum”. We thought so too. Don’t tell the princess I hid some in the cabinet behind the glasses!

No Bake Chocolate Eclair Cake for Grandpa's Birthday

My favorite assistant chef, the princess Lana, came to Grandma’s house to help make a surprise birthday cake for Grandpa. As always, the first order of the day was to get out the three-step stool and wash our hands. That done, we donned our aprons and began to assemble the ingredients: 1 box graham crackers, 2 small boxes instant vanilla pudding, 3 cups of milk, 8 ounces whipped topping, 1 can of already prepared chocolate frosting, and 3 tablespoons of water.

“Wait a minute, Grandma, you forgot the flour and butter,” said the princess.

“No Sweetie, we don’t need those ingredients. In fact this cake is so special that we don’t even have to bake it. We just set in the refrigerator over night and it turns into a cake!”

“Oh, does that mean it’s magic?” the princess asked.

“Maybe it is. When we get all the ingredients mixed just right, then you can say the magic words.”

“I can? I get to do the magic! But wait, I forgot to bring my magic wand!” she said.

“No, you don’t have to have it. I will lend you my magic wooden spoon, hand painted with my own name,” I said as I flipped it from the crockery pitcher. Reverently she took the spoon from my hand and we began.

We read the recipe then prepare the cake exactly as instructed.

No Bake Chocolate Éclair Cake

 1. Line an oblong cake pan with one layer of graham crackers. (This job is for the princess.)
2. Mix the 2 small packages of instant pudding, and 3 cups of milk in a medium size mixing bowl using a wire whip. (This job may be done by the princess, if her magic is working or by Grandma.) Then fold in the whipped topping.
3. Pour half of the pudding mixture over the first layer of graham crackers and spread evenly. (Grandma, you had better do this part, because the pudding always gets on the princess’ fingers, and the rule is if it gets on her fingers, she has to lick.)
4. Let the princess put another layer of graham crackers on top of the pudding mixture.
5. Now pour the remaining layer of pudding mixture on top of the crackers and spread it evenly. Maybe the princess can help with this, since she watched last time, and she can also lick the bowl. (No raw eggs here)
6. The princess can now put the third and final layer of graham crackers on top of the cake. (If there are any crackers left you can share them.)
7. Then open the icing and add the water. Carefully stir with a small rubber spatula or table knife until water is incorporated. Drizzle the thinned icing on top of the final layer of crackers and spread evenly. (Let the princess sample the icing to make sure it’s good enough for Grandpa’s cake.)
8. Cover the cake with a lid or plastic wrap and set it in the refrigerator to chill overnight.
9. Tell the princess to say the magic words:
“No bake cake, no bake cake, you must be magic, you’re so easy to make.” At
last the princess waved her magic wand sprinkling magic pixie dust on the cake.

Try this recipe and I am sure this No Bake Chocolate Éclair Cake will be one of your family’s favorites too.

Fruit Cobbler

Fruit Cobbler

This fruit cobbler is easier to make than a cake mix in a box. Traditionally cobbler had a pie crust placed on top of the fruit, but this one has a batter that is poured in the pan first and then the fruit mixture is poured on top. When it’s baked the crust forms on top and the wonderful filling is on the bottom—no rolling out pastry or feeling guilty about the saturated fat you consumed.

I got this recipe from a church cookbook that long ago fell apart and disappeared. But I never forgot how easy the cobbler was to make, how great the taste was, or how versatile the recipe. Pick out your favorite fruit or what ever is in season—fresh or frozen and start. It’ll be ready by dinner time. Do you have some ice cream or whip cream to scoop on the top? Yum!

Fruit Cobbler

Ingredients:
First mixture
1 cup sugar
1½ cup flour
¼ cup butter
1 cup milk
2 teaspoon baking powder
½ teaspoon salt

Mix dry ingredients and use a fork to incorporate the butter. Pour in milk and mix until dry ingredients are absorbed. Pour into a large oblong greased cake pan.

Second mixture

3 ½ to 4 cups fruit (fresh or frozen)
1 cup boiling water
3 tablespoons butter
1 to 1 ½ cups sugar depending on acidity of fruit

Mix fruit, water, butter, and sugar and pour it over the first mixture. Put the pan into preheated oven 400 degrees and bake 30 to 40 minutes, until browned and bubbly. Serve warm or cold with or without whipped cream, or ice cream. Delicious made with peaches or berries. This is a great way to use the fruits you froze last summer, or the ones that ripened before you could use them. If you don’t have enough peaches, throw in that half pint of blueberries before they go bad. Let the kids help with this. They would love to invent a new recipe. Name it after them!

Challah on Friday

Yesterday my three year old granddaughter came to visit. The plan was to make Challah. I had everything set up including: an apron, a three-step-ladder, bowl, measuring spoons, cups, and ingredients.

She entered with a flourish with one arm in a sleeve and one out. I asked if I could help her put the other arm in and she said, "No."

"Oh are you making a fashion statement?" I asked.

"Yes," she said. "I'm going to a party. Could I wear your princess sarong?"

Well, truthfully I'm not sure what a sarong is, but she settled for a fancy wrap. After she was regally wrapped, I asked, "Would you like to wear this fancy apron with the roses on it so that you won't mess up your sarong?"

"No, thank you. You can wear the apron," she said using her princess voice.

So the royal cook measured out the ingredients and the princess did as little as possible--she was really staying in character. But she did dump in some ingredients and stir a little. She was much better at painting while I did most of the work. Try this recipe with your princess or prince. Hopefully you will have better luck. But as in the story "The Little Red Hen" I am sure they will be happy to eat the finished bread.

Challah

Makes 3 braided loaves. Bake at 350 degrees.

Ingredients:

2 packages yeast
1/2 cup warm water

1 Tbsp. salt
2 Tbsp. sugar
3 Tbsp. honey
5 Tbsp. butter
1 1/2 cups hot water
7 cups flour
4 eggs

Mix yeast and lukewarm water in a small bowl until foamy.

In a large mixing bowl, combine salt through butter with the hot water. When the water has cooled to lukewarm, add 3 eggs and 1 egg white to the water. Save one egg yolk in a cup for a wash at the end of the process. Add the yeast mixture and the flour one cup at a time. Turn out on a floured surface and knead for about 10 minutes. Roll into a ball and place in a large oiled bowl. Cover and let rise until double about 1 1/2 hours. Punch down and cut into 3 pieces. Cover and allow to rest for 10 minutes. Cut each ball into three pieces and shape into long ropes. Braid, tucking the pieces together at the ends. Repeat for other 2 loaves. Place the braided loaves on two greased cookie sheets, or place two loaves on one sheet and the other in a loaf pan. This will be great later for sandwiches or French toast. Let loaves rest covered with a towel until double, about 45 minutes. Mix two tablespoons of water into the egg yolk that you saved. Gently brush loaves with egg wash. Sprinkle with sesame seeds or poppy seeds if you wish or leave them plain. Bake 350 degrees for about 35 minutes. It makes 3 lovely loaves and you will certainly impress your guests and family. Don't forget the prince and/or princess. You can make these into small loaves too.

Rhubarb Time

Springtime was rhubarb time in West Virginia. I remember running for the garden shed as soon as we arrived at Grandma's house with a salt shaker in hand. I'd pull off a stalk of that sour juicy stuff, sprinkle it with salt, and go to chomping. The only thing I loved more than that was the tradition of going barefoot the first day of May--running down the path with the cool green grass tickling our toes. Well, that was then and this is now-- I rarely take my shoes off outside, but I still love rhubarb season. Fortunately, Connecticut has some of the biggest juiciest, most plentiful rhubarb I've ever seen. I have a friend who gives me all I want and that is a lot!

Now there are two kinds of people, rhubarb-lovers, and rhubarb-haters. But I am here to say it is a very versatile stalk, and can even be used in a barbecue sauce in place of vinegar or lemon juice. Try it!

As I've aged, my taste has become a little more refined in the rhubarb department. I have several recipes besides 'sprinkle with salt and chomp'. My daughter, Becky, makes the best rhubarb pie I've ever tasted, and she shared it with me.
If you are interested, send me a message and I'll post the recipe. But as for now, I'll share the recipe for Rhubarb Crisp. It's easy to make and tastes so good you'll make it disappear faster than you can say "Jack Sprat." You can also pair it with other fruits such as apple, peach, strawberries, or blueberries. Don't forget to let the young ones help bake your rhubarb crisp. You can turn them into rhubarb-lovers too!

Hint: The rhubarb leaves are poisonous, so make sure the children eat only the stalks.

RHUBARB CRISP
Ingredients:

5 cups rhubarb, sliced in small pieces
Other fruit (optional)
2 tablespoons flour
2 tablespoons water
3/4 cup granulated sugar

Topping:

1 cup old-fashioned oatmeal
3/4 cup brown sugar
1/2 cup flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter (no substitute)

Directions:

Mix first four ingredients and put in a large oblong baking dish. Mix all topping ingredients using a fork, fingers, or a pastry blender. Crumble over rhubarb mixture. Bake 350 degrees for 45-50 minutes or until bubbly and slightly brown. Great warm or cold with vanilla ice cream.

Birthday for a Princess

May 29th Blog entry
Birthday for a Princess

This past weekend my granddaughter, The Princess, had her third birthday. She looked through a catalog and saw an extravagant pink princess castle that she felt she had to have. Mom and Dad had other ideas. After checking out castle cakes online, they decided to make their own, or should I say, get Grandma to make it and they would decorate it and save a ton of money.

Her parents always shop at Trader Joe’s or Whole Foods and want only organic fare for the royal family. They shopped for sweet treats to use for decoration, including ice cream cones, licorice, and letter cookies for the name. Granny Nanny (me) purchased two boxes of Trader Joe’s Vanilla cake and baking mix, organic eggs, and canola oil. And then the magic began.

Strawberry Princess Castle Cake

2 boxes Trader Joe’s Vanilla Cake and Baking Mix
1 large box strawberry gelatin (optional)
2 quarts cleaned chopped organic strawberries (or 2-15 oz. frozen strawberries thawed and pureed)
8 large organic eggs
1 cup of vegetable oil
½ cup of water

Preheat oven to 350 degrees. Combine cake mixes and gelatin. Add the strawberries, eggs, oil, and water. Beat at medium speed with mixer or by hand with a wire whip until smooth. Pour into 2 large oblong cake pans that have been greased and floured. Bake until light brown and cake springs back when touched lightly in center, about 40 minutes. Remove it from the oven and allow it to cool on a rack for at least 10 minutes. Turn the cake out on to a board covered with foil that has a four inch border all around. This will give you room for the turrets and mote if you should choose to add one. Spread with jam or butter cream frosting on the first layer and add the second layer. Frost sides and top and decorate with cone turrets. Flags can be made with fruit leather, doors with graham crackers and wall edges with gum drops, or taffy candy. Parts can also be made of poster board and attached with icing. You are only as limited as your imagination. This cake will serve about 30 people. If you want a single layer, just use half of the ingredients. If you omit the gelatin, the cake will continue to get moister for several days. Store the leftovers in the refrigerator. You will have fun and so will your helpers.

Butter Cream Frosting

½ cup butter
¼ cup pureed strawberries (or milk until desired texture)
7 cups of powdered sugar
1 teaspoon vanilla
This recipe may need to be doubled for the large castle if you are icing the cones.

Your castle will be unique, and delicious, and it won’t cost a fortune!

Granny Nannys

Today the sun is shining and spring is bursting out all over. It is a fabulous day to drink in the fresh air and breathe the solitude. I walked to CURVES, enjoying the cardio,and tried to decrease my best time by five minutes--I made it!

There were five other women there working out and no one was talking--unusual since the place is normally buzzing with words of advice and encouragement. This particular group of ladies were my age, so I asked if they were grandmothers. All except one raised their hands and started talking at once. Then, just as I had suspected, all the grandmas said they at least took care of their grandchildren part of the time. I asked, "Do you play, cook, read, or garden with them?"

They all said, "Yes."

I asked, "Are your own off-spring as involved with their children at home as you are when you are caring for them?

One wise lady said, "Of course not. I'm the one that gives full attention to their care when they're with me. I don't have to stop and do the laundry, vacuum, or worry about my job when they're there. I enjoy every minute--this is my second time; I'm going to do it right."

You know she's got a point. You can always worry about mundane house work when they're gone, but who is going to teach them how to make real Macaroni and Cheese, or cookies from scratch? Who's going to turn off the TV and eat a meal at the table?

When they have questions, don't sent them to the net, you are full of wisdom! If you don't know the answer, at least go on the net with them, or do it the old fashioned way and look it up in those encyclopedias you bought 30 years ago. Maybe you will learn something yourself.

The point is let's live a real life, not a virtual life. You have been there, done that, but will your grandchildren experience the real thing? You can see to it--it is your last chance. And to all you parents who work your tail off. Thank God for the Granny Nannys! If you are out of work, thank God that you get to do all these great things with your kids.

Now let's make some "real macaroni and cheese".

Real Macaroni and Cheese Preheat oven to 375 degrees.

Cook 12 ounces of macaroni according to package directions. Meanwhile mince 4 tablespoons of onion and set aside. Melt 2 tablespoons of butter in a skillet. Add 2 tablespoons flour, 1/2 teaspoon salt, and a sprinkle of pepper. Slowly stir in 2 cups of milk while you stir the sauce. When the macaroni is done to taste, drain but keep in pot. To the pot add: the white sauce, 1 1//2 pound of grated cheddar cheese, (save about a cup for topping) the onion, 2 teaspoons salt, and a little pepper. Pour the macaroni into a buttered casserole dish, top with remaining cheese, and dot with butter. Cover and bake for 30 minutes. Uncover and bake for 15 more minutes. This should make about 7 or 8 servings. Your kids will be calling their friends over for dinner--at the table!

Making Bagels with the Princess

Friday was a red letter day! Normally the princess and I walk to the library on Fridays, but since it rained, we opted for making bagels at Grandma's house instead. She hogged the umbrella while we ran toward my place in the rain. Arriving, we took off our rain gear and washed our hands.

Since I'm writing a cookbook for adults working with children, this would be just one more practice run. I asked her if she was ready to make the bagels, but she said she wanted to make cookies with sprinkles instead. I told her that she could put butter, or cream cheese and jelly on the bagels after they baked, but we would save the cookies for another day. She reluctantly agreed as we got out the materials we would need.

When you cook with children, there are several things you need to remember: children are germ factories, so make sure they have clean hands, and take care to keep them safe from hot or sharp items. If it is a particularly messy job don't forget an apron. Well, the apron was something we forgot.

We measured and mixed and then came the kneading. The princess pounded the dough until there was a cloud of flour around us. She loved it and so did the dough. (Remember not to let children eat raw yeast dough as it can cause stomach discomfort. (Interruption time came with a potty break. I looked in the bathroom mirror and discovered that Lana wasn't the only one who had flour all over her. Even my face was gritty! I cleaned off as much flour as I could--too late for the apron. We washed up and went back to the dough. All these short interruptions didn't seem to adversely affect the bagels at all. In fact they were better than ever. Even when Lana leaned on a rising bagel just before it was to be boiled, it rose to the occasion.

Be patient and, if you love to bake, your children will love it too. Cleaning up and bathing you can always do later, but this moment only happens once. Now try this recipe and avoid my pitfalls. Cooking with children is an awesome experience. Just see how proud they are when they get to share with their friends and family. You can always double the recipe, and don't forget the apron!

Barb's Bagels (makes 1 dozen)

In a large mixing bowl combine: 1 3/4 cups of flour and 2 packages of yeast.

In a large measuring cup combine: 1 1/2 cups lukewarm water
1 tablespoon salt
3 tablespoons sugar

Pour water mixture into flour mixture and beat until all flour is combined. Then continue mixing on high with mixer or wire whip for about three minutes. Stir in remaining 2 3/4 cups of flour. Turn out on floured surface and knead until smooth, about 8 minutes. Cover and let it rest for about 15 minutes. (Read a picture book.) Cut dough into 12 portions and shape into smooth balls by flattening and pulling the edges to the center. Punch a hole in the center and enlarge it by putting both index fingers through the center and twirling until the hole is about an inch across and smooth with a uniform shape. With a little practice, you will get good at this. Cover and let the dough rest on a floured board about 20 minutes. Meanwhile, pour about a gallon of water into a large skillet and add 1 tablespoon of salt. Bring to a boil and reduce the heat to a simmer. Beginning with bagels that were formed first, drop four or five at a time into hot water. Cook for 7 minutes, turning once. Place the boiled bagels on a wire rack to drain. Preheat the oven to 375 degrees. Spray a cookie sheet with olive oil and sprinkle with corn meal. Place the bagels on the sheet; remember they will not get larger in the oven. You may sprinkle them with your favorite toppings--poppy seed, sesame seed, reconstituted dried onion or garlic. Spray the bagels with olive oil and bake for 30 to 35 minutes. Serve warm or cold. They taste great when toasted with your favorite cream cheese, butter, jelly, or lox, red onion, and tomato. Enjoy!

Floating Islands

Oh, I can't believe it's been over a week since I last wrote. I had the worst cold ever, but thanks to Cold-Eeze, I'm on the mend. On the first day my nose and eyes dripped like leaky faucets. Of course, I had to take care of the princess and my little prince (my grandchildren) anyway. The princess, almost three, told me her eyes were black. I told her they were actually dark brown with a little green in them. She was playing with stack cubes and responded, "Grandma, your eyes are red and crooked like this," as she demonstrated with two red cubes, one slightly tilted. Now, not only did my eyes hurt, but so did my ego. One thing you must know, children tell it like it is.

Comfort food is something you need when you're sick, not just medicine. I really didn't have much of an appetite, but memories of "Floating Islands" made me think I'd feel better if I could only have some warm nourishing pudding from the oven. Now check this out and see if this makes you feel better even if you aren't sick. It's the ultimate comfort food.

Floating Islands

In a medium heavy saucepan mix:
3/4 cup sugar
1/3 cup flour
Gradually add: 3 cups milk
1/8 teaspoon salt

Stir and cook at medium heat until thick, and continue cooking for about two more minutes. Remove the pan from the heat. Now separate 4 room-temperature eggs. Put the whites in a large bowl and set aside. Next put the yolks into a small bowl and whip until it is smooth. Then gradually add 1 cup of the warm milk mixture to the yolks. Return the yolk mixture to the saucepan and move the pan to medium heat. Stir and continue to cook until it begins to boil. Cook for about two minutes and remove from the burner. Add 1 tablespoon of butter and 2 teaspoon vanilla. Pour the pudding into a medium size shallow baking dish. Cover the pudding with a lid or plastic wrap while you are making the meringue.

Whip or beat with a mixer: 4 egg whites with 1/4 teaspoon salt until the meringue forms soft peaks. Gradually add 1/2 cup granulated sugar, 1 tablespoon at a time, until stiff peaks form. Add 1 teaspoon of vanilla and Drop by heaping tablespoons on top of the pudding. Set oven to broil, and place baking dish a few inches from the heat source. Watch it carefully until it is light brown! My first time to use the broiler ended up with burned food. Don't let that happen to you. Remove this delectable nutritious dessert and eat it warm or cold. What a comfort!

Hint: You can substitute pudding mix that must be cooked.

Porridge for the Three Bears Plus One

This is the first entry to my blog. Yeah, me!

This morning my daughter called and asked if she and the kids could come to breakfast. Of course the answer was, yes. Grandpa hadn't gotten to see the grand kids yesterday so Grand Papa Bear was looking forward to it. I looked in the refrigerator and discovered there weren't any eggs. I never let a little thing like an 'egg' get in the way, so my imagination sprung into action. Cheerios, or granola wouldn't do--not for the princess. Princess Lana is a precious, picky, imaginative child of almost three and I knew she would expect something more. I (Grandma Bear) set out three bowls of varying sizes plus one. I took out the pot and the Irish steel cut oatmeal, aka porridge. Following the package directions I made enough for all contenders in about 30 minutes. None of that instant stuff for my baby bear. I placed several cups with toppings on the table--blueberries, raisins, brown sugar, butter, honey, and cinnamon. I made a smoothie of frozen bananas, frozen mixed berries, orange juice, and milk. When the princess (today baby bear) arrived she was impressed with the porridge and so were Mama Bear and Grandpa bear. Of course she had to add some rainbow sprinkles, honey, and butter. She didn't want any fruit, but (tee, hee!) she had a large smoothie. Now you are thinking Grandma Bear.