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Baking It Grandma's - Yahoo Recipe Search
YummlyMy Grandma’s Recipe…love It! Gourman Little Corn Bread! With Eggs, Corn Flour, Flour, Yogurt, Cooking Oil, Baking Powder, Salt, Sugar, Frankfurters, Olives, Cherry TomatoesFood52Growing up, my sister and I often had sleepovers at our grandma Betsy's house. Grammy wasn't a big cook, but we eagerly looked forward to breakfast because she always made pancakes. Wide and evenly golden all over, sometimes studded with blueberries or chocolate chips (or both), my sister and I could gobble up dozens of those pancakes. But we always made sure to save a few, because Grammy would let us tear up leftovers and toss them to the birds in her backyard (we did *not* get to do this at home!). Grandma Betsy used Bisquick baking mix for her pancakes, but over the years I've actually perfected my own pancake mix dupe that tastes quite similar to the packaged version. Don’t get me wrong, I love a tangy buttermilk or nutty whole-wheat pancake, and there’s absolutely a time and place for those craggy fritter-like cakes fried in too much butter—but these simple, lightly sweet pancakes have a special nostalgic flavor for me. Grammy's now struggling with Alzheimer's, and she doesn't remember too much. I'm grateful that today she can still recognize me and my sister, and we can still share pancakes together, only I'm the one at the stove now. Bisquick baking mix includes vegetable oil (the additional fat produces moist, fluffy pancakes), so pancake-makers need only add eggs and milk when mixing up the batter. You’ll often see pancake recipes call for melted butter, and other DIY mix recipes may recommend vegetable shortening, but I prefer to use similarly textured coconut oil. This is already a common ingredient in my pantry (whereas I basically never buy shortening) *and* I specifically love the subtle coconutty fragrance that the unrefined coconut oil adds to pancakes. If your coconut oil is liquid at room temperature (this can happen when it’s warm in the kitchen), divide 1 cup in an ice cube tray and refrigerate until just firm, about 15 minutes—this way, you can skip measuring out the oil and simply add it to the food processor. If you don’t have a spare ice cube tray, place the oil in a liquid measuring cup and refrigerate until it’s just solidified, about 30 minutes. From there, if it’s too firm to scoop into spoonfuls, let it sit at room temperature to soften a bit. Note: While you need just two cups of pancake mix for a batch of 10 pancakes, the pancake mix portion in the recipe below makes eight cups, so you’re set for a few more breakfasts beyond the first one. Store the pancake mix in an airtight container in the refrigerator for up to three months.AllrecipesThis is my grandmother's biscuit recipe. It is my all-time favorite and has a really good flavor to it. Be sure not to roll out too thin, you want high biscuits! I usually just pat out the dough to the desired thickness, usually 1/2 inch.Food.comI call these Grandma Love's biscuits, but really they came off of the Clabber Girl Baking Powder can, although it is not there anymore. Grandma always served these on Christmas morning or with gravy at Grandpa's request. Twenty years later, they are still my favorite biscuit.YummlyI've been baking this cake for years now and all my friends and family think it's the BEST cake I've ever baked!! Moist, fragrant and rich-tasting (AllrecipesThis recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.Food52My Grandma Hogan lived for desserts. She was NOT an outstanding cook, but her sweet tooth rendered her incapable of becoming a poor baker. As a child, I remember savoring a slice of apple pie that tasted magical. Every other apple pie I'd tasted was made with a double pastry crust, and the syrupy filling never masked the mushiness of the apples. Knowing the typical textures I'd encountered before, I recall wondering if my Grandma Hogan's version even contained apples. (It did!) Grandma only baked that pie every so often. I don't remember her serving it at holiday meals; she would make it if one of her children requested it, or occasionally when she "just felt like pie." I didn't just enjoy Grandma's pie for its unique crust and its irresistible contents. To me, it embodied Grandma's attitude that not all aspects of life should be serious: sometimes, we should just eat, laugh, and enjoy. When we sang "When Irish Eyes Are Smiling" at my Grandma Hogan's 80th birthday party, I couldn't help but think of the sparkle I'd always seen in her gaze when she served or encountered dessert. I asked Grandma Hogan for her apple pie recipe when I was a sophomore in out-of-state college craving a taste of home, and she gave me her recipe. One of my sisters asked her for the recipe a couple of years later, and Grandma gave it to her. About four years after that, my sister and I discovered that our recipes featured slightly different quantities and different types of apples. Nevertheless, both versions had received rave reviews each time we had baked them. I have to admit that, over the years, I have added a few of my own tweaks to the version of the recipe I received. Even so, I think of Grandma Hogan every time I bake it. Sometimes the baking process ends in tears, but the pie experience always yields smiles and laughter. Grandma Hogan fought a long battle with Altzheimer's that was largely terrifying for her, but she managed to retain the childlike sense of lighthearted mischief that made her who she was until the end. I have to say, my sister and I believe that the differences in recipes were a result of the latter. Whatever the truth might be, Grandma herself sampled slices of what was once her own creation several times before her death last November. Each time, she commented that whoever had baked that pie sure knew what they were doing. I want to be remembered for this recipe because it's proof to me of the reality of love: that love lasts, wrapped tightly in positive memories, even after you don't even remember who you are. I want to see that sparkle that shone in Grandma Hogan's eyes in future generations.Food52What better way to get into the fall spirit than with a good old-fashioned carrot cake? This delicious recipe with a scrumptious cream cheese frosting comes straight from my Grandma's kitchen, but it has a slight twist on the traditional carrot cake with the addition of pineapple. It makes two good sized cakes that can either be stacked or kept as two separate cakes and it lasts well for a few days after baking. Enjoy!Food52I have this incredible photograph of my great-grandmother that I love. In it, she wears an smocky sort of apron next to a a large table covered in cherry strudel. The thinly stretched dough almost isn’t noticeable under the dark cherries scattered over the surface. When my mom and I talked about it, she told me that she watched her grandma make strudel many times, but she was never able to get a full recipe. I worked on this one for a long time after, and discovered that strudel is one of those impressive recipes that’s actually a lot easier than you think. It’s since become one of my favorite things to bake—and I think it’s a perfect baking project to tackle (especially with a friend or family member) this winter. Mixing the dough for a long time creates an intense gluten structure that (after a nice, long rest) makes the stretching so fun, and less scary than it may seem. A tablecloth under the dough makes it easier to manipulate—and don’t worry about any tiny tears or holes that occur—they’ll get lost in the layers of it all when you finally roll the strudel up. If you’re able to, stretch the dough on a small table or kitchen island—it makes the process a lot easier if you can move all the way around the table, and use it for stability to get it as thin as possible.
