Griffin enjoys cooking for grandkids
Janice Griffin says her favorite part of cooking is making things like sour cream biscuits for her grandchildren and watching them and the rest of her family enjoy her meals.
“When I cook, I like seeing people enjoy it and I get the fulfillment of seeing my family and friends love my food,” Griffin said. “My grandkids are easy to please, but when they all come on Thanksgiving and Christmas. I adore seeing everyone enjoy what I make.”
Griffin is originally from Eurpora and moved to Philadelphia in 1993. She retired in 2016 from working in hospice care.
Outside of cooking, Griffin enjoys spending time with her husband Bill, their children, Josh and Melody, and her four grandchildren.
Griffin said she first learned how to cook from her mother, who Griffin says was an excellent cook.
“I learned everything from my mother,” Griffin said. “I was around 10 or 11 years old when I first started, and the first thing I remember making was a cake. Mom would let me make whatever cake I wanted and I experimented with different flavors, such as lemon and cherry cakes. I would also make my own frosting with it. I was big on sweets.”
Griffin said as she got older, she learned how to make other dishes such as casseroles like chicken spaghetti and regular spaghetti, and various chicken dishes.
“Nowadays, especially when my grandkids are here, I like making sour cream biscuits,” Griffin said. “They’re so good and so easy. I also do a lot of spaghetti, salad and French bread, and my husband grills and makes wonderful grilled chicken, which I will compliment with a salad or baked potato. We also like making roast beef with vegetables.”
COMPANY
STRAWBERRY DESSERT
10 ounces large marshmallows
1 pint Whipping cream
1/2 cup milk
One cup boiling water
One package strawberry Jell-O
10 ounces frozen strawberries
45 vanilla wafers
1/2 stick of butter
In a double boiler, dissolve marshmallows and milk. Cool and add to whipped cream. Dissolve Jell-O in water, add strawberries, and cool.
Mix crumbled wafers with butter. Press into a glass pan. Save some of the wafer mixture for the top. Layer cream mixture, followed by the strawberry mixture. End with cream mixture on top and sprinkle with crumbs and refrigerate.
SOUR CREAM BISCUITS
2 cups self rising flour
1 cup sour cream
2 sticks of butter
Melt sour cream and butter and mix in flour. Place spoonfuls of mixture into greased miniature muffin tins.
Bake at 375° for 8 to 10 minutes until golden brown.
MOM’S BUTTERNUT CAKE
2 cups sugar
2 cups self rising flour
1 cup of milk
1 cup Crisco oil
4 eggs
1 tsp butternut flavoring
Icing:
1 stick of butter
1 box powdered sugar
1 package cream cheese
1 tablespoon butternut flavoring
1 cup finely chopped nuts
Mix sugar and oil. Add eggs. Blend in flour, milk, and flavoring. Pour into three or four greased round pans. Bake until a toothpick comes out clean. For the frosting, mix all ingredients together and frost the cake.