Plenty Sweet Life

Grandma's Recipes One By One!

Happy Thanksgiving!

Happy Thanksgiving, everybody!

I’m so thankful for you faithful readers!

Thank you for your support!

I appreciate it so very much!

 

Leave a comment »

White Chocolate Dipped Pumpkin Spice Cookies

This recipe for White Chocolate Dipped Pumpkin Spice Cookies really is no recipe at all. I saw the cookies in the store and had an idea for an incredibly easy Thanksgiving treat. I have to keep things simple after my surgery – the strength and stamina are NOT coming back the way I’d like them to – so this one is perfect. It’s a no brainer that’s just right for sending to college students (or my nieces), great for an unusual hostess gift, or just for snacking on while the turkey cooks away in the oven.

Here is the recipe as I made it:

White Chocolate Dipped Pumpkin Spice Cookies

Melt according to the manufacturers instructions:

1 package of white chocolate chips or 1 package of white almond bark (I used almond bark for these)

Dip the pumpkin spice cookies (there are several brands making them now) into melted chocolate.

Lay cookies on baking sheet covered with parchment paper.

Sprinkle on fall colored sprinkles of your choice before the chocolate dries.

Let dry.

Done.

I melted the almond bark in an old mixing bowl from my mom’s old mixer. It’s the perfect shape for dipping and I have used it for dipping my Christmas candies for years. It’s glass, but it’s old and the glass gets warm and keeps the chocolate melted – it doesn’t cool down too fast. I love it.

There really isn’t anything to say – these are just too simple to make!

I love the non-perils in these fall colors – so cute! These are adorable and delicious and festive as all get-out. Make up a batch (or two or three) of these White Chocolate Dipped Pumpkin Spice Cookies so you’ll have plenty for all your holiday needs!

 

 

 

Leave a comment »

My 4 Favorite Thanksgiving Desserts

Today’s post is about My 4 Favorite Thanksgiving Desserts. My last post was about my favorite pies, and since we don’t ALWAYS have to have pie for Thanksgiving, I thought I should also show you my favorite desserts appropriate for Thanksgiving. Again – I hope you can find one perfect for your Thanksgiving dessert table.

Apple Cake with Butter Sauce

Pumpkin Pie Dessert

Autumn Gold Pumpkin Cake

Pumpkin Crunch Dessert

 

Leave a comment »

My 5 Favorite Thanksgiving Pies

Today I’d like to share My 5 Favorite Thanksgiving Pies that I’ve made on Plenty Sweet Life. It’s just that time of year when we make pies – comfort food pies. You know, the ones that make us feel oh so good and warm inside, bringing memories of Thanksgivings past and making new ones. Here they are – I hope you’ll check them out and find one that’s just right for your Thanksgiving dessert table.

Pumpkin Cream Cheese Pie

Cranberry Pineapple Pie

No-Bake Pumpkin Cream Pie

Apple Pie with Old-Fashioned Pie Crust

Pumpkin Pie – the Chiffon Kind

 

 

 

 

 

 

 

 

Leave a comment »

Apple Galette

Today’s recipe is for Apple Galette. I had to try this so-called simple dessert that you see all over the internet, Pinterest, and Instagram right now. What I found was that it IS easy, fast, and absolutely delicious. It’s fancy enough for company and casual enough for a weeknight dessert. You could even whip one up for your Saturday afternoon coffee. The smell of the apples and cinnamon baking fill the house with – you know – that smell – so warm and homey and comforting. You HAVE to try this. Grandma would have LOVED this – even though she was a stickler for a good pie crust. This uses a pie crust, just not in the usual formal way.

Here is the recipe as I made it:

Apple Galette

Crust:

Make a single pie crust and roll it out into a circle as big as you can make it.

Put crust onto baking sheet.

Filling:

Peel, core, and slice 4 baking apples.

Pile slices in middle of pie crust.

Sprinkle on:

1/4-1/2 cup sugar, depending on how sweet your apples are

1 teaspoon cinnamon

2 Tablespoons butter, cut into small pieces

Fold edges of pie crust up over edge of apple slices.

Brush crust with beaten egg and sprinkle with sugar.

Bake at 400 degrees for 25-30 minutes, or until the apples are tender and the crust is brown.

Due to technical difficulties (I’m not back to speed yet on all of this after the surgery!), these photos were taken with my phone.

You can see how golden brown the crust gets when you use the egg wash. You can use a sprinkling of regular sugar, but I used a sanding sugar, which is a little coarser.

Oh wow. This smelled so good when it was baking, and it’s so beautiful. Add a little whipped cream or a scoop of vanilla ice cream – heaven! This could almost replace an apple pie on your Thanksgiving dessert table! It’s so easy to do, and it’s so delicious! Try this Apple Galette – you and your guests will LOVE it!

 

 

Leave a comment »

Lucy’s Caramel Bars

Today’s recipe is for Lucy’s Caramel Bars – perfect for fall. This is Grandma’s recipe, written for one of her sisters, but came from the recipes of a different sister. Doesn’t surprise me a bit. Grandma and her sisters shared and exchanged recipes all the time. I have several recipes where I have the same recipe written by each sister – in her own handwriting! It’s so much fun to have them. Apparently they all had similar food likes. I wonder if Lucy was someone they knew, or just the name of the recipe. I guess we’ll never know. These bars are caramely and nutty and absolutely delicious!

Here is the recipe as I made it:

Lucy’s Caramel Bars

Mix together:

1 1/2 cups flour

1 1/2 cups oatmeal

1 teaspoon baking soda

3/4 cup brown sugar

1/4 teaspoon salt

1 cup butter

Save 1 cup mixture for topping.

Spread rest in 9″ x 13″ pan.

Bake at 350 degrees for 10 minutes.

Heat in sauce pan until melted:

1 14 ounce package of Kraft Caramels (they come in 11 ounce packages now, so I bought two and used my scale to measure out 14 ounces)

9 Tablespoons cream (grandma noted that she used half-n-half, but I used 2% milk and it was fine)

Let it cool a bit.

Add:

1 cup nuts, chopped (I used pecans)

1 teaspoon vanilla

Spread over top of baked crust.

Sprinkle on reserved 1 cup of crust crumbs.

Bake at 350 degrees for 20 minutes more or until browned.

After you have the crust in the pan and baked, it’s time for the luscious caramel sauce. Pour it on!

Top the caramel with the topping mixture and into the oven it goes.

I love caramel anything, and these bars are a great way to get your caramel fix.

Try these delicious, caramely, nutty bars. They’re great for afternoon coffee, snack time, or to bring to your next fall gathering. Everyone is going to love these Lucy’s Caramel Bars!

 

 

 

 

Leave a comment »

Salad #7

This is another in a long line of salad recipes that are in Grandma’s file, and we are on Salad #7 today. Grandma would use these salads for all of the family gatherings, church events, and entertaining she and Grandpa would do. There were a LOT of events of every kind, so she needed a lot of different recipes. She wouldn’t have brought the same recipe more than once. You needed to show your salad prowess at these things, and the easier the recipe, the better. If you were a busy farm wife and if you could do something to save time, I’m sure you’d be more than happy to do that, as she was. These easy recipes are great for all of us trying to save time, yet wanting to put delicious treats and food out there for everyone to enjoy.

This is another salad that really should be called dessert!

Here is the recipe as I made it:

Salad #7

Combine:

1 package of Lemon Jello

1 package of Lemon Pudding (not instant)

2 1/2 cups water

Cook until it comes to a boil.

Cool.

Add:

2 cups Cool Whip (which is pretty close to a whole small container)

1 large can crushed pineapple (grandma had written “dried” pineapple, but I think she meant a drained can of crushed pineapple)

This recipe is so simple, and you can have the ingredients handy for making this last-minute.

It takes a bit of folding to incorporate all the ingredients, but it’s worth the time it takes!

You can leave the salad in a pretty bowl and let it firm up, or you can put it into pretty glasses (like I did here) and serve them individually. We enjoyed these with a Sunday dinner and had them while they were still a bit soft. They were delicious!

This is another ridiculously easy, ridiculously tasty recipe that you’re going to want to keep handy for any occasion. How can you not just love these recipes that are so easy, so good, so handy, and so “grandma”. I know that you and your guests will adore this lemon-y and pineapple-y Salad #7.

 

Leave a comment »

The New Vintage Kitchen

A Vermont innkeeper's collection of vintage recipes, reimagined for today's cooks.

Bernadine’s Corner

Recipes * Lifestyle

Convivial Supper

Recipes from the Past

Cooking Without Limits

Food Photography & Recipes

Pinch of Yum

A food blog with simple and tasty recipes.

Mrs. Twinkle

My Wonderful Little World

eASYbAKED

a collection of recipes