Home - Text

My Grandma passed away at the age of 94. She was a wonderful cook and I was lucky enough to inherit her recipes. Many date back to the 1940s and 50s. Grandma prepared them in a charming country kitchen with no running water and most of her produce came from her garden, not from the grocery store. These are made-from-scratch recipes. I wish I had spent more time with her in the kitchen and . . . I wish I had spent more time with her for so many other reasons.

Wednesday, November 30, 2011

Bread Pudding with Whiskey Sauce

2 cups stale bread cubes (French bread is best)
4 cups milk, scalded
3/4 cup sugar
1 Tbsp butter
1/4 tsp salt
4 eggs (slightly beaten)
1 tsp vanilla

For Whiskey Sauce

1/2 cup sugar
1/4 cup water
2 Tbsp butter
1 or 2 jiggers bourbon whiskey

Soak bread in milk for 5 minutes.  Add sugar, butter, salt, eggs, and vanilla.  Mix well.  Pour into 1 1/2 quart baking dish.  Bake in pan of hot water for 1 hour at 350 degrees.

To make whiskey sauce, cook first three  ingredients until dissolved.  Remove from heat and add whiskey.  Serve over bread pudding.  Best served warm.

Serves: 4 - 5

Monday, November 28, 2011

Thick & Chewy Chocolate Chip Cookies

4 1/2 cups flour
1 tsp baking powder
1 tsp  baking soda
1 tsp salt
1 3/4 cups firmly packed brown sugar
3/4 cup sugar
1 1/2  cups butter
3 large eggs
2 tsp vanilla extract
2 pkgs (12 oz) semisweet chocolate chips

In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.  In large mixer beat sugars and butter until light and fluffy.  Add eggs and vanilla; beat at low speed until well combined.  Add flour mixture; beat at low speed just until combined.  Stir in chocolate chips.

Drop dough by Tbsp onto lined baking sheets, about 2" apart.  Bake in 375 degree oven until edges are lightly browned, about 9 - 10 minutes.  Cool on baking sheets for 1 minute.  Cool completely on wire rack.

Monday, November 21, 2011

Grandma's French Onion Soup

4 Tbsp butter
4 cup slice white onions
3 cups beef broth
1 1/2 cups water
1 Tbsp cooking sherry
1 Tbsp Worcestershire sauce
1/4 tsp black pepper
1 dash dried thyme
1 cup soft croutons
1/2 cup shredded mozzarella cheese

Melt butter in large skillet over low heat.  Add onions and cook 20 minutes, stirring occasionally.  Add beef broth, water, sherry, Worcestershire sauce, pepper and thyme to pot.  Increase heat and bring to a boil, then reduce heat.  Cover and simmer for 4 minutes.  Divide into bowls.  Top with croutons, then mozzarella.  Broil until cheese melts and begins to brown.

Thursday, November 17, 2011

Apricot Pork with Garlic Green Beans

This dish is so good, and so simple!

1 Tbsp olive oil
4   1/2" thick pork chops
Salt and pepper
4 apricots (pitted and cut into wedges)
2 Tbsp honey
3 garlic cloves (sliced)
1 lb green beans, trimmed

In a large nonstick skillet, heat the oil over medium-high heat; lower heat to medium.  Lightly sprinkle chops with salt and pepper.  Cook chops in hot oil for 5 minutes, turning once.  Add apricots, honey, and garlic to chops in skillet; cover and cook 5 - 7 minutes or until apricots are tender and pork is slightly pink in center.

Meanwhile, in a 4-quart saucepan, bring water to a boil.  Add green beans and cook for about six minutes.  .  Drain well.

To serve, spoon cooking juices from skillet over pork, apricots, and beans.

Monday, November 14, 2011

Honey Glazed Carrots

1 tsp salt
1 lb baby carrots
2 Tbsp butter
2 Tbsp honey
1 Tbsp lemon juice
Freshly ground pepper

In a medium saucepan, bring water to a boil.  Add salt and then carrots and cook until tender, 5 - 6 minutes.  Drain the carrots and add back to pan with butter, honey and lemon juice.  Cook until a glaze coats the carrots, 5 minutes.  Season with salt and pepper.

Friday, November 11, 2011

Grandma's Cinnamon Buns

1 cup whole milk
1 packet active dry yeast
1/4 cup plus 1/4 tsp sugar
4 Tbsp butter (melted)
1 egg yolk
1 1/2 tsp vanilla
2 3/4 flour, plus more if needed
3/4 tsp salt
1/2 tsp nutmeg

Flour, for dusting
12 Tbsp butter (softened)
1/2 cup sugar
3 Tbsp ground cinnamon

2 cups confectioners' sugar
1/3 cup heavy cream
4 Tbsp butter (melted)

Make the dough:  Warm the milk in a medium saucepan over low heat until it reaches about 100 degrees.  Remove from the heat and sprinkle in the yeast and 1/4 tsp sugar (don't stir).  Set aside until foamy, 5 minutes.  Whisk in the melted butter, egg yolk and vanilla.

Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer.  Make a well in the center and pour in the yeast mixture.  Mix on low speed with the dough hook until thick and slightly sticky.  Knead on medium speed until the dough gathers around the hook, 6 minutes.  (Add up to 2 more Tbsp flour if necessary).

Remove the dough and shape into a ball.  Butter the mixer bowl and return the dough to the bowl, turning to coat with butter.  cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.

Roll out the dough, fill and cut into buns.  Butter a 9 x 13" baking pan; place the buns cut-side down in the pan, leaving space between each.  Cover with plastic wrap and let rise until doubled, 40 minutes.  Preheat the oven to 325 degrees.

Bake the buns until golden brown, about 35 minutes.  cool in the pan 15 minutes.  Meanwhile, make the glaze:  Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter.  Transfer the buns to a rack and spoon the glaze on top while still warm.

Thursday, November 10, 2011

Mini-Bacon Meatballs

These are so good!  They can be used in any number or recipes.  Grandma would make them and then freeze them to be used in any number of recipes when needed.

4 strips of bacon
1/2 cup onion
2 garlic cloves (minced)
1 lb ground sirloin
1/2 cup dry bread crumbs
4 Tbsp minced fresh parsley or 2 Tbsp dried parsley
1 tsp paprika
1 tsp kosher salt
1 tsp black pepper
2 eggs (beaten)

Preheat the oven to 400 degrees.  Coat a boiler pan with nonstick spray.  Cook bacon in a skillet over medium-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper-towel-lined plate.  Pour off all but 1 Tbsp of the drippings of the pan.

Saute onion in same skillet in the drippings over medium heat until softened, about 3 minutes.  Add garlic to the skillet; cook 1 minute.

Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt and pepper in a large bowl.  Stir in beaten egg; roll into small meatballs, and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.

Wednesday, November 9, 2011

Homemade Granola Bars - Perfect Fall Snack

This is a dual purpose recipe.  This not only makes a good snack, but it could easily double as a healthy breakfast choice on your way out the door.

2 Tbsp butter
1/3 cup honey
1/3 cup brown sugar,
Pinch of salt
2 cups rolled oats
1 cup dried cranberries or blueberries (or 1/2 cup of each)
1 cup chopped nuts (your choice of variety - I like cashews)
2 Tbsp wheat germ - you'll find it near the flour in your grocery store

Melt the butter in  a large saucepan on the stove.  Add the remaining ingredients in order one at a time in the order shown.  Remove your pan from the heat after adding the salt.  Continue adding ingredients stirring well after each one.

Spray an 8" square pan with Pam.  Press mixture into pan and bake at 300 degrees for 30 minutes.  Cool and then cut into bars.

Double this recipe for a 13 x 9" pan.

Monday, November 7, 2011

Vegetable Toss

This is a great veggie side dish for your next pot luck.  Just be sure to plan ahead.  You need time to blanch the veggies and give them time to cool.  And then, give the flavors time to blend.

1 lb broccoli florets
1 lb cauliflower florets
1/2 lb green beans (trimmed and sliced)
1 cucumber (seeded and diced)
1 dozen cherry tomatoes (halved)
1/2 cup of your favorite Italian salad dressing
1/3 cup shredded Parmesan cheese

Bring a large saucepan of water to a boil.  Add the broccoli and cauliflower florets and cook for 2 minutes.  Add the green beans and cook for one more minute.  Veggies should be tender crisp.  Drain well.

Place vegetables in a large serving bowl and refrigerate until completely cool.  Add cucumber and tomatoes.  Toss to mix.  Add dressing and cheese.  Toss again and allow to cool for 1/2 hour to 1 hour before serving.

Thursday, November 3, 2011

Grandma's Sweet Potato Casserole

This will definitely be part of our Thanksgiving menu this year.  Grandma knew how to make sweet potatoes irresistible!

1/2 cup brown sugar (divided)
2 Tbsp orange juice
2 tsp Vanilla
1 1/2 tsp Pumpkin Pie Spice
3 lbs sweet potatoes (peeled and cut into 1" chunks)
4 Tbsp butter
1/4 cup flour
2 cups miniature marshmallows

Preheat your oven to 375 degrees.  Combine 1/4 cup brown sugar, orange juice, vanilla and 1 tsp pumpkin pie spice in a large bowl.  Add the sweet potatoes and toss to coat.  Spoon into a 13 x 9" baking dish.  Dot with 2 Tbsp of butter.  Cover and bake for 45 minutes or until potatoes are slightly tender.

Mix flour, 1/4 cup brown sugar and 1/2 tsp pumpkin pie spice in a medium bowl.  Cut in remaining 2 Tbsp butter with fork until crumbly.  Stir in marshmallows.

Remove casserole from oven and stir gently to coat potatoes in syrup; top with marshmallow-crumb topping.  Bake, uncovered for 7 - 10 more minutes or until potatoes are tender and topping is golden brown.

Give this a try, and it will become a family favorite!