Grandma's Favorite Recipes
A Small Collection Of Grandma's Recipes
Let me introduce myself. I am Grandma and I love cooking and trying new recipes. I have actively cooking since I was four years old and just automatically fell in love with inventing recipes. When I look at a recipe, I start trying to change it and add different ingredients to it to make it different.
I think this came about when I first got married and we were just starting out with little money. So when I wanted to make a recipe, I had to use what ingredients I already had, so I would remove an ingredient or add another, depending on what I had in the cabinet at the time.That sums up about my love for cooking, now back to being a Grandma.
I have four grown daughters that I have also instilled the love for cooking and they never follow a recipe either. But the loves of my life are my grandchildren. I have five grandson, one step-grandson, five granddaughters, one step-granddaughter, and one more grandson on the way. So this keeps me busy and active.
And, oh yes, they all want to come to grandma's house to eat because they know that I will be in the kitchen cooking lots of goodies for them.So this page is dedictated to my grandchildren. I hope that you will enjoy these recipes, which are among some of my favorite.
Grandma recommends this slow cooker. It will save you time in the kitchen so that you will have more time ro spend with your grandkids.
Chocolate Mallow Drops
1/2 cup butter, softened
1 cup sugar1 egg
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans
18 to 22 large marshmallows, halved
1/4 cup butter
2 squares (1 ounce each) unsweetened chocolate
1 square (1 ounce) semisweet chocolate
2 cups confectioners' sugar
3 to 6 tablespoons brewed coffee
In a large mixing bowl, cream the butter and the sugar. Beat in the egg, the milk and the vanilla until smooth. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Stir in pecans.Drop by slightly rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.
Bake at 375 degrees for 6 minutes. Press a marshmallow half,cut side down, onto each cookie. Bake 2 minutes longer or until marshmallows are softened.Remove to wire racks to cool.In a microwave-safe bowl, melt butter and chocolate squares; stir until smooth. Beat in the confectioners' sugar.
Add enough coffee to achieve spreading consistency. Transfer frosting to a pastry or plastic bag; cut a small hole in one corner of bag. Pipe overcookies.Yield: about 3 dozen.
Crockpot Spinach Casserole
This casserole is a wonderful companion to any grilled meat. Use it as an alternative to potatoes.
2 pounds fresh spinach
1 cup light or regular cottage cheese cup light sour cream
3 eggs, lightly beaten
2 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon salt
1 10-ounce can water chestnuts, drained and finely chopped
Place the spinach in a large pot of boiling, salted water. Cook over high heat, stirring, just until the spinach is wilted. Completely drain the spinach. Squeeze out the moisture by hand and wrap in a clean dry towel.
Once cooled, coarsely chop the spinach.In a bowl, combine the cottage cheese, the sour cream the eggs, the flour, the nutmeg and the salt and mix well. Stir in the chopped spinach and the water chestnuts.
Transfer the mixture to a lightly greased crockpot.Cover and cook on low until the casserole is set. This should take about 4 to 5 hours.
Tip: Always choose spinach that has crisp, bright leaves and a light, fresh aroma. Wash well, then trim the stems before using in recipes or salads.As a time-saving alternative to fresh spinach in this recipe, substitute 3 packages of frozen chopped spinach, thawed and squeezed dry.
Spiced Apple Drop Cookies
1 cup margarine
2 cups all-purpose flour
2/3 cup sugar
2/3 cup packed brown sugar
1 egg cup apple juice or apple cider
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup finely chopped apple
1 cup chopped walnuts
Lightly grease a cookie sheet. Repeat greasing the cookie sheet for each batch of cookies. Set this aside. In a alrge mixing bowl beat the margarine with an electric mixer on medium to high speed for about 30 seconds or until soft.
Add about half of the flour to the margarine. Add the sugar, the brown sugar, the egg, half of the juice, the cinnamon, the baking soda, the nutmeg, and the cloves. Beat this until thoroughly combined, scraping the sides of the bowl occasionally. Then beat or stir in the remaining flour and the remaining apple juice or cider.
Stir in the chopped apple and walnuts.Drop the dough from a rounded teaspoon 2 inches apart on the prepared cookie sheet. Bake in a 375 degree oven for 10 to 12 minutes or until the edges are lightly browned. Cool on the cookie sheet for 1 minute. Remove the cookies and cool on a rack. Frost with Apple Frosting. Store the iced cookies in the refrigerator.
This recipe makes about 40 cookies.
In a medium mixing bowl, beat 4 cups sifted powdered sugar, cup softened margarine, 1 teaspoon vanilla, and 3 to 4 tablespoons apple juice to make a frosting of spreading consistency. This will make about 1 cups of frosting.
Egg Custard Pie
3 slightly beaten eggs
1 cup sugar teaspoon salt
2 cups milk, scalded and slightly cooled
1/2 teaspoon vanilla
1 9-inch pie shell, unbaked
Tart jelly (optional)
Ground nutmeg (optional)
Combine the eggs, the sugar, and the salt. Slowly stir in the milk and the vanilla. Pour this mixture into an unbaked pie shell.Bake the custard pie at 325 degrees for about 35 minutes or until a knife inserted into the center comes out clean.Serve warm or chilled. Top with some tart jelly or sprinkle with some ground nutmeg.