Gilmore Girl's Inspired Recipes

Laughter and excitement is in the air at  The Yellow Mug Café in North East Fresno, now transformed into a Pop-Up of Luke’s Diner. It is 7:19am.  The line is very long, with lots of gals in their thirties wearing plaid and scarves and knit hats, as if Fresno is actually a cold place to live like in The Gilmore Girls, which it is not. I overheard an eager crowd of gals say, “I’ve never actually spent the night in line before, but for this it was worth it.” There’s no way my son, who coincidentally his nickname is Luke is going to step near the line, he doesn’t want to be late for school. 7:55am, I text my daughter the news of Gilmore Girls kinda coming to Fresno and she is elated, but a bit perplexed, “what is The Yellow Mug Café, she asks?”

If you’re a fan of Gilmore Girls, you know what all the fuss is about. As Lorelai Gilmore (another coincidence, that’s my daughter’s nickname), “Coffee, coffee, coffee”.  So Netflix who shows the Gilmore Girls has transformed over 200 coffee shops around the United States into pop-up Luke’s Diners to celebrate the show’s 16^th anniversary.

After the coffee, and the excitement, you might want to make some Gilmore Girl’s inspired treats.

Café Luke’s Round Cookies

1 stick of real butter, softened

1/8 cup of sugar, granulated

1 cup of all-purpose flour

½ cup of Guittard Milk Chocolate Chips

Powdered Sugar

1/16 cup of peanuts or almonds

Directions: Preheat the oven to 350 degrees. Cream butter and sugar in a medium sized bowl with an electric mixer at low to medium speed. Gradually add the flour and chocolate chips and then combine with hands. If dough is dry or crumbly, add a little bit of water. Spray your hands with cooking spray or add a little flour if dough is too sticky and is sticking to your hands. Using the palm of your hands, roll rounded Tablespoonful’s of dough into 1-inch balls. Place on an ungreased cookie sheet for 13 minutes approximately. Let stand 2 minutes before removing from cookie sheet and after cooled roll in powdered sugar. The color of the cookies will be pale not golden brown. If not allergic to nuts, may add crushed almonds or pulverized peanuts.

 Coconut Lemon Crumb Squares

1 ¾ cups of Graham cracker crumbs

½ cup granulated sugar

¾ cup margarine, melted

¾ cup all-purpose flour

½ cup of coconut              

Filling

½ cup of granulated sugar

1 egg

1 cup of lemon juice, plus ¼ tsp. of lemon rind

½ coconut

Directions: Melt the margarine and pour over the first ingredients. Combine in a large bowl and work together until crumbly. Press the mixture into an ungreased 9x9 inch pan and set aside.

Next, place filling ingredients in a pot on low heat, stirring until thickened. Pour filling over bottom layer. Cook for 25 minutes in a 350 degree over. Depending on the size you cut for the squares, makes approximately 30 squares.

Nonie Julie's Potato Torta

Noni Julie’s Potato Torta

4-6 potatoes, peeled and cooked

½ cup of cooked and diced of each, fried and drained salt pork, and chopped Italian Sausage

½ cup of combination chopped onion and leek

2/3 cup of grated Parmesan cheese

½ cube of butter

¼ cup of milk

Salt and pepper

Directions: Mash potatoes with milk, salt and pepper and combine all ingredients including butter, Parmesan

cheese, salt pork and Italian Sausage. Add more milk or cheese to your taste preference.

Place rolled crust in a well- oiled 9x13 inch pan, add potato filling and spread in the pan. Remaining crust, curl atop the potato filling. Add one beaten egg to the top of mixture and salt and pepper to taste. Bake in a 375 degree oven for about 45 minutes.

Crust

2 ½ cups of flour

Pinch of salt

1 cup of water

1 egg, beaten

2 Tablespoons of Olive Oil

Directions: In a large bowl, mix flour and salt, next, add 2 Tablespoons of Olive Oil and 1 cup of water. Mix until mixture forms a ball. If too sticky, add a Tablespoon at a time of flour, if too dry, add a Tablespoon of water at a time.  Cover the dough ball with a cloth and place atop a lightly floured surface and allow the dough to rest for 20-30 minutes. Roll dough out thinly and place flattened dough/crust in a well-oiled 9x13 inch pan. 

Pumpkin Pie Sour Cream

Pumpkin Pie Sour Cream
1 cup of brown sugar
1 tablespoon of flour
1 1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of salt
1 cup of canned or mashed cooked pumpkin
1/2 cup of dairy sour cream
2 eggs, beaten
1 cup of evaporated milk
1/2 cup of coarsely chopped walnuts, California walnuts preferred
1 unbaked 9 inch pastry shell


Directions: in a medium size bowl, combine brown sugar, flour, pumpkin pie spice, and salt. With an electric mixer, mix pumpkin, sour cream, and eggs. Mix well.  Stir in evaporated milk and add chopped walnuts. Pour into an unbaked pastry shell. Bake in a 400 degree oven for 40-45 minutes or until a knife inserted in center comes out clean.

Gina Meyers is best known for her popular culture television trivia and cooking expertise books related to the Twilight Saga, Harry Potter,  and the iconic television show Bewitched. She is the proud winner of the prestigious Gourmand International Cookbook Award for Best Charity Cookbook in the world, Hope For Haiti. Paris, France March, 2012.

Gina’s Love at First Bite: The Unofficial Twilight Cookbook, first edition, has been listed in OK! Magazine’s top Twilight merchandise must-haves and featured on Comedian Alan Carr, Chatty Man’s late night talk show. Her Love at First Bite Cookbook was also mentioned on the hit TV Show, The Office.

From an early age, Gina has had a passion for the culinary arts, experimenting in the kitchen with baking and creating anything yummy and unique. http://www.ginameyers.com

Gina has been a television consultant for Popstar! Magazine , Columbia Pictures Television, as well as Nickelodeon Magazine. She is a featured regular on national radio and television programs as a cooking expert. Gina has also worked for Xerox and Google Corporation.

Gina is the owner of Serendipity Media Group, a global publishing, marketing, and promotions company. With Serendipity Media’s help, many authors have also found international success and recognition. http://www.serendipitymediagroup.com

Pumpkin Pie Sour Cream

Pumpkin Pie Sour Cream
1 cup of brown sugar
1 tablespoon of flour
1 1/2 teaspoon of pumpkin pie spice
1/2 teaspoon of salt
1 cup of canned or mashed cooked pumpkin
1/2 cup of dairy sour cream
2 eggs, beaten
1 cup of evaporated milk
1/2 cup of coarsely chopped walnuts, California walnuts preferred
1 unbaked 9 inch pastry shell


Directions: in a medium size bowl, combine brown sugar, flour, pumpkin pie spice, and salt. With an electric mixer, mix pumpkin, sour cream, and eggs. Mix well.  Stir in evaporated milk and add chopped walnuts. Pour into an unbaked pastry shell. Bake in a 400 degree oven for 40-45 minutes or until a knife inserted in center comes out clean.

Gina Meyers is best known for her popular culture television trivia and cooking expertise books related to the Twilight Saga, Harry Potter,  and the iconic television show Bewitched. She is the proud winner of the prestigious Gourmand International Cookbook Award for Best Charity Cookbook in the world, Hope For Haiti. Paris, France March, 2012.

Gina’s Love at First Bite: The Unofficial Twilight Cookbook, first edition, has been listed in OK! Magazine’s top Twilight merchandise must-haves and featured on Comedian Alan Carr, Chatty Man’s late night talk show. Her Love at First Bite Cookbook was also mentioned on the hit TV Show, The Office.

From an early age, Gina has had a passion for the culinary arts, experimenting in the kitchen with baking and creating anything yummy and unique. http://www.ginameyers.com

Gina has been a television consultant for Popstar! Magazine , Columbia Pictures Television, as well as Nickelodeon Magazine. She is a featured regular on national radio and television programs as a cooking expert. Gina has also worked for Xerox and Google Corporation.

Gina is the owner of Serendipity Media Group, a global publishing, marketing, and promotions company. With Serendipity Media’s help, many authors have also found international success and recognition. http://www.serendipitymediagroup.com

Gina's Go To Guittard Chocolate Rounds

Gina’s Go To Guittard Chocolate Rounds

1 stick of real butter, softened

1/8 cup of sugar, granulated

1 cup of all-purpose flour

½ cup of Guittard Milk Chocolate Chips

Powdered Sugar

1/16 cup of peanuts or almonds

Preheat the oven to 350 degrees. Cream butter and sugar in a medium sized bowl with an electric mixer at low to medium speed. Gradually add the flour and chocolate chips and then combine with hands. If dough is dry or crumbly, add a little bit of water. Spray your hands with cooking spray or add a little flour if dough is too sticky and is sticking to your hands. Using the palm of your hands, roll rounded Tablespoonfuls of dough into 1-inch balls. Place on an ungreased cookie sheet for 13 minutes approximately. Let stand 2 minutes before removing from cookie sheet and after cooled roll in powdered sugar. The color of the cookies will be pale not golden brown. If not allergic to nuts, may add crushed almonds or pulverized peanuts. 

More Recipe Ideas from Cookbook Author Gina Meyers

Southern Belle Story

Southern Belle

Are you a true Southern Belle?

By, Gina Meyers

       When I was about four or five years old, my dad suggested we go on a bike ride. Now, picture this. Fresno, California, circa 1976. Our family had just moved from San Francisco two summers earlier and my mom and dad had just built a Wathen-Castonos  Massionette home, off of 3^rd Street and Alluvial Avenues in Fresno. We lived as North as you literally could go, beyond our home were fields of figs  trees and our street Alluvial was a barely paved road of two lanes with open ditches pretty much on every other corner. I don’t remember my dad placing me in the child seat in the back of his bike, but I do remember the ride almost home. It was hot, probably a Sunday afternoon in Fresno, maybe 100 degrees. My dad’s bike was fast, he must have taken us east on Alluvial and then was turning around when suddenly, a flat tire on the back of the bike no less!!  At four years of age the idea of walking home in the Fresno heat seemed pretty unbearable, I remember that much. I also remember feeling agitated, annoyed and not happy. I also remember refusing to get off of the bike –after what seemed like an eternity, of bumps…and my dad pulling the bike along the side of Alluvial, I requested his handkerchief. He got it out and gave it to me, instead of blowing my nose or wiping my face with it, I preceded to fan myself with the white handkerchief. It wasn’t a signal but apparently it appeared as such. Suddenly, a very cheerful woman with a large van, slowed down and rolled down her window. She blurted out, “Hey, you need some help?” My dad responded yes and that we had a flat tire. As my dad loaded the bike into her van and we got in, the lady said, “I just had to stop, your daughter looked in distress.” Not the distress from a tragedy, more the Southern Belle style of , “Gee, I can’t believe it’s so darn hot today, I am in need of a mint julep, a fan or … a handkerchief.”

So are you a true Southern Belle? Are the bells ringing? We all have things that make us feel uncomfortable and out of control. Sometimes we recognize our personality traits early on in life like I did. Who is in the drivers’ seat of your life? What direction are you headed in? Too often we misread the signs. Tires get flat and we need to pump them up. Sometimes we need to ask for help even if we don’t feel like we need it. Often times we are passengers in this brilliant and beautiful journey we call life on earth. Is God in your driver’s seat? 

Happy Birthday Julia Child

Happy birthday Julia! In honor of Julia's birthday, I am making a Chocolate Carrot Cake.

Best wishes,

Gina


Julia Child making an omlete

Chocolate Carrot Cake

4 eggs, beaten

2 cup of sugar

1 cup of vegetable oil

½ cup of milk

1 teaspoon of vanilla extract

3 cups of carrots, finely grated

2 cups of flour

1/3 cup of cocoa

2 teaspoons of cinnamon

½ teaspoon of salt

2 teaspoons of baking soda

Directions: Stir the eggs, sugar, vegetable oil, milk, vanilla extract, and carrots in a medium sized bowl. Stir until sugar has dissolved. Sift dry ingredients and fold into the carrot mixture and continue to stir until all ingredients are combined. Pour into a greased 9x13 pan. Bake in a 350 degree oven for 50 minutes, or until toothpick inserted in the center comes out clean. Top with cool whip, cream cheese frosting, or powdered sugar.