Plenty Sweet Life

Grandma's Recipes One By One!

8 of My Favorite Cookie Recipes

Today I’m sharing 8 of My Favorite Cookie Recipes! Yay! Who doesn’t love cookies? I know I do! Can you ever have too many cookie recipes? I think not. Can you ever have too many cookies? Period? I think not. We’re heading into the busy time of year with graduations to attend, cabins to visit, and outdoor activities to enjoy, so why not get some of these babies baked and into the freezer. That means there will be treats ready to grab at a moment’s notice for at least a few weeks ahead. These cookie recipes are some of my favorites, and I hope you can find some new ones here to try!

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Swedish Cookies

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Date Rocks

American Krispies Cookies

American Krispies Cookies

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Orange Sugar Cookies

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Aunt Julie’s Summer Cookies

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Gingersnaps

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Chocolate Macaroons

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Chocolate Chip Drop Cookies

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Swedish Cookies #2

I found this recipe for Swedish Cookies #2 in Grandma’s old church cookbook. Of course, they’re named Swedish Cookies #2 because there is already a recipe of Grandma’s for Swedish Cookies here on Plenty Sweet Life. I’ve seen this recipe in the cookbook many times, but I never checked on the ingredients to see if it was different from the original – I assumed they were the same. Nope – they use totally different ingredients, but the end result is very similar. They are both ridiculously melt-in-your-mouth delicious! I mean it – they totally melt-in-your-mouth! I’m not surprised that Grandma had more than one recipe for Swedish Cookies in her file – she was proud of her baking and she was proud to be Swedish!

Swedish Cookies #2

Here is the recipe as I made it:

Swedish Cookies #2

Mix in order given:

1 cup brown sugar

1 cup sugar

1 cup shortening (I used butter)

1 cup oil (I used avocado)

1 egg

1 Tablespoon milk

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

3 1/2 cups flour

1 cup corn flakes

1 cup oatmeal

1/2 cup chopped nuts (I used walnuts)

Drop by spoon on greased baking sheet.

Bake at 350 degrees until lightly browned, about 8-10 minutes (I made them bigger than Grandma would have, so they took about 14-16 minutes in my oven).

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This makes a big batch. I, as usual, made them bigger than Grandma would have made them, and I still got 5 dozen.

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It’s an easy recipe to remember because except for the flour and nuts, every measurement is a “1” of something.

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I’m tellin’ ya – melt-in-your-mouth!!!

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It sure smelled like Grandma was in the house when these were baking! đŸ™‚

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These keep in the freezer so well, they’re ready for company at a moment’s notice!

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These cookies are just as delicious as the original Swedish Cookies recipe of Grandma’s! They seriously do melt-in-your-mouth – they’re just such a tender cookie! I’m not sure why they are named “Swedish” – all I know is that anything with that label is DELICIOUS! Make a big batch of these Swedish Cookies #2 and moving into summer, you’ll be ready for anything!

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6 of My Favorite Rhubarb Recipes

We all love rhubarb and it’s that time of year again, so today I thought I’d kick off the rhubarb season with 6 of My Favorite Rhubarb Recipes. I have made a lot of rhubarb recipes here on Plenty Sweet Life, and it was really, really hard to narrow this post down to just 6 recipes. That being said, feel free to peruse ALL of the rhubarb recipes on the blog. These 6 are just my very favorite ones. I know you’re going to find something you’ll love in these rhubarb recipes.

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Rhubarb Pie

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Rhubarb Upside Down Cake

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Rhubarb Cake with Orange Sauce

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Rhubarb Bread Pudding

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Rhubarb Pie #2

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Rhubarb Bars

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Happy Mother’s Day!

Happy Mother’s Day, everyone! I hope all moms of ALL kinds enjoy your special day! I’m sharing this photo of me and my mom from what looks like our first spring together. It might have been Easter, but it could have been Mother’s Day. After all, since I’m the oldest (of two daughters), I was the one who made her a mother! đŸ™‚

Banana Muffins

 

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10 Delicious Desserts to Make for Mom

We have a big day coming up this weekend (everyone had better be ready for Mother’s Day on Sunday), so today I thought I’d share 10 Delicious Desserts to Make for Mom. These desserts are all easy to make and, as stated above, are in fact, delicious. Trust me – I’m a mom – and I know mom will LOVE IT when you make her a fancy-pants dessert. Just go ahead and let her THINK it’s a fancy-pants dessert. She doesn’t need to know how easy it was to make!

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Prune Cake

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Lemon Dessert #2

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Soda Cracker Pie

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Ice Cream Dessert

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Old Fashioned Jelly Roll

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Pot de Creme

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Dessert #2

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Cherry Cha Cha

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Chocolate Cake (Cupcakes) with Chocolate Buttercream

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Dessert #5

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Oven Pancake

Today’s recipe for an Oven Pancake comes from Grandma’s old church cookbook, and is once again, one of my new favorites! I love this recipe. It’s easy to pull together, and it’s fun to bake. No fuss, no muss. This is a recipe that I wish Grandma had known about. I’m sure she would have loved how easy it is when you have overnight guests. As you can see by this photo of Grandma and all her siblings, their spouses, and most of their kids, they had a large family. Aunts, uncles, and cousins were coming and going all the time, and even if they weren’t staying overnight (I’m sure those staying overnight were mostly cousins), they were probably in and out on weekends, and this oven pancake would have been nice to have to serve whoever was around.

Johnson family and kids

I love this photo so much – all the moms (Grandma’s sisters and sisters-in-law) are making sure the kids are looking where they should be looking and doing what they should be doing! Well, they’re trying to make sure of that, anyway! Ha! They ALL would have loved this as a breakfast or brunch dish – it is absolutely delicious!

Oven Pancake

Here is the recipe as I made it:

Oven Pancake

Separate:

4 eggs

Beat the egg whites until fluffy.

Add:

1/4 cup sugar

Beat well.

Beat the egg yolks until fluffy.

Add:

2 Tablespoons sugar

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon lemon rind (I used the rind of about 1/2 of a lemon)

1/2 teaspoon vanilla

1/2 cup milk

Fold this mixture into the egg whites.

Pour into a heated skillet:

1 teaspoon melted butter

Pour batter into skillet.

Cook over medium-low heat for about  minutes (I did this, but the bottom got a little overdone – it wasn’t burnt, and didn’t taste burnt, but it was a little dark – just on low next time).

Bake at 375 degrees for 10-15 minutes until golden and puffy.

Serve immediately with fruit.

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Step 1 – beat the egg whites with sugar.

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Step 2 – beat the egg yolks with the rest of the ingredients.

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Step 3 – fold them together.

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It makes a very fluffy batter!

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The melted butter goes into the pan – here we go.

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Letting it cook on the stovetop for 5 minutes on medium-low heat was a bit too much. Next time I’d do it on low heat for a little less time.

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Here it is – out of the oven! It’s golden and fluffy, but immediately starts to deflate!

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I think 5 minutes on medium-low heat before baking made the bottom a bit dark. It wasn’t burnt (it didn’t taste burnt at all) – it just got a little dark on the bottom.

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I sprinkled powdered sugar over the top before serving, then topped it with a bit of maple syrup and fresh blueberries. Oh wow. While the recipe says to serve this immediately, we had some the next day with a little warm up in the microwave, and it was just as delicious.

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I love this pancake so much. The middle is custard-y and almost creamy. The top was almost crisp and beautiful with a dusting of powdered sugar on top. While the bottom got a bit dark, it didn’t taste burnt – it was delicious. The maple syrup and fresh berries were so, so good. I think you could use any fruit you’d like on this, and it would be delicious no matter what kind it was. The only drawback – my skillet wasn’t big enough for how good this is and how many slices your guests would like to enjoy. I had two slices right away! I think your family and guests will really enjoy this mouth-watering Oven Pancake – in fact, I’m sure they will!

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6 Delicious Muffin Recipes

Today I’d like to share 6 Delicious Muffin Recipes. No matter what’s going on in our lives, we can all use a muffin. Period. Who doesn’t like a good muffin? So here we go – 6 of the most delicious muffin recipes I’ve posted here on Plenty Sweet Life – all in one place! Enjoy!

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Morning Glory Muffins

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Strawberry Muffins

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Oatmeal Applesauce Muffins

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Friendship Muffins

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Favorite Farm Muffins

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Oatmeal Muffins

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Strawberry Shortcake

I had to try this recipe for Strawberry Shortcake. It comes from the old cookbook I got when I was 12, and I happened to notice it when making my Hot Cross Buns #2 recipe (also in that “Better Homes and Gardens Holiday Cookbook”). My family always used Angel Food Cake when making strawberry shortcake, so that may be why I’ve never tried this recipe before, but I recently made a mistake when ordering groceries, and instead of getting 1 pound of strawberries, I got 2 pounds of strawberries. With an over-abundance of berries, why not try it now?

Strawberry Shortcake

Here is the recipe as I made it:

Strawberry Shortcake

Sift together:

2 cups flour

1 Tablespoon sugar

3 teaspoons baking powder

1/2 teaspoon salt

Cut in:

1/3 cup shortening (I used butter – oops, I just realized that I used 1/2 cup by mistake)

Cut in until mixture is like coarse crumbs.

Combine:

1 egg

2/3 cup milk

Add all at once to dry ingredients, stirring only to moisten.

Turn dough out onto floured surface.

Knead gently for about 1/2 minute.

Pat or roll dough to 1/2″.

Cut 6 biscuits with floured 2 1/2″ round or fluted cutter.

Bake on ungreased baking sheet at 450 degrees for about 10 minutes.

Split shortcakes; butter bottom layers (I didn’t do this, but let’s just say the extra butter in the biscuit dough covered the butter here).

Fill and top with strawberries and whipped cream.

Serve warm.

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Oops! You can see here – I used 1/2 cup butter instead of 1/3 cup. It worked out just fine.

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Had to use my old pastry blender to cut in the butter.

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Dry and wet ingredients ready to mix.

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Add the liquid all at once.

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Only mix until just moistened, then knead. It will all come together beautifully.

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I don’t have any round cutters the right size, so I used a water glass to cut the biscuits. Don’t twist – cutting straight down helps the biscuit rise better.

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Ready for the oven.

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So pretty!

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Here we are – all loaded up!

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This is what happened because they were warm. Just put the cream back on top where it belongs!

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This shortcake was so, so, so good. It’s all berries and cream and delicious biscuit. The biscuits were easy to make and baked up perfectly. I love this recipe – you can use any berry or fruit on the shortcake. This will be your go-to dessert for the summer, and AAALLLL your guests will agree – this Strawberry Shortcake is absolutely perfect!

 

 

 

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10 Delicious Recipes to Use Up Leftover Ham

I think that this week we all need 10 Delicious Recipes to Use Up Leftover Ham. My family had our usual gigantic Easter Ham on Sunday, and that got me thinking – I’m sure other people need recipes to use up their ham, too. I will definitely be making a couple this week – I hope you’ll try some of these delicious recipes!

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Iowa Ham Balls

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Ham and Tater Tot Egg Bake

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Ham and Asparagus Quiche with Swiss Cheese

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Easy No Crust Quiche

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Omeletes

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Ham Loaf with Mustard Glaze

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Split Pea Soup

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Ham Sandwich Filling

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Scalloped Potatoes with Ham

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Ham Balls

 

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Happy Easter!

Happy Easter, everyone! I hope you all enjoy your time today with family and friends. Thanks for stopping by!

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