Plenty Sweet Life

Grandma's Recipes One By One!

Bundt Cake and Happy Valentine’s Day!

Happy Valentine’s Day, everyone! Today I’m sharing a photo of one of Grandma’s valentines that she received when she was a girl. The main colors in Grandma and Grandpa’s house were blue and yellow, so years ago, when I saw this valentine of Grandma’s, I made it into a hanging glass piece for her (we may have to explore making some glass ornaments at a later time). I love the little cupid sitting in the middle of that yellow rose.

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She’s so cute, and the sentiment is so sweet!

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It’s so special that Grandma kept her old cards – they meant a lot to her.

Today’s recipe is one that’s quick and easy and great for a last-minute treat. This Bundt Cake recipe can be changed to anyone’s preferences or any holiday flavor. You can use any kind of cake mix and any kind of instant pudding to make your own flavor combinations. I have made this with chocolate cake mix and chocolate instant pudding – for my mom and her chocolate habit – and I’ve made it with a yellow cake mix and butterscotch instant pudding – for my butterscotch loving son. Pick some interesting flavors and make it your own – you can’t go wrong with this one.

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This cake is ridiculously quick and easy.

Here is the recipe as I made it:

Bundt Cake

Mix together:

1 box of cake mix (I used strawberry)

1 box of instant pudding (I used white chocolate)

4 eggs

3/4 cup water

1/2 cup oil (I used canola)

Blend on medium speed for 3 minutes or as directed on cake mix box.

Bake at 350 degrees for 50 minutes.

Cool in pan on a cooling rack for 25 minutes.

Turn out onto cooling rack to cool completely.

Drizzle with glaze of your choice.

I used this glaze –

Powdered Sugar Glaze:

2 cups powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla

Juice of half a lemon or enough to be able to drizzle the glaze over cake.

Drizzle glaze over top of cake.

Sprinkle with decorations, if desired.

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DON’T FORGET to butter your bundt pan – only if you want the cake to come out of the pan. Then pour the batter in.

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It comes out of the oven so puffed and pretty. After waiting the 25 minutes, it popped right out of the pan! Yay!

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I put the glaze into a disposable piping bag and didn’t even use a tip. Just a cut across the bottom of the bag, squeeze out the glaze, and just toss the bag. Easy clean up!

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Once you get the glaze on, be quick about putting on the sprinkles or the glaze could already be drying and you’ll end up with sprinkles rolling all over the kitchen floor. Not that I really know anything about that. Maybe.

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Just look at it. Oh boy.

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The flavor combination of strawberry and white chocolate was absolutely delicious! This recipe is one to have in your permanent collection. I love that you can tweak it for any holiday or anyone’s taste – any flavors, any colors, any decorations. It’s so easy, so good, and can be made to your specific taste. Your valentine is going to be very, very happy!!!!

 

 

 

 

 

 

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Chocolate Fudge Squares

I decided to try another recipe from the tiny book I found at my sister’s house, and I thought I’d make it more of a holiday thing. I like candies and sprinkles as much as the next gal, so I went for it with these bars. Trust me – your valentine is gonna love these. Chocolate Fudge Squares sounds like more of a fudgy bar, or even a candy, right? Nope. These are basically brownies. Maybe there were too many brownie recipes in the tiny book, I don’t know. But let’s call them what they are. These are brownies. They’re just very festive brownies – at least the way I made them in this batch.

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These bars did NOT end up being fudgy.

Here is the recipe as I made it:

Chocolate Fudge Squares

Sift together 3 times:

3/4 cup pastry flour (I used regular all-purpose flour)

1 teaspoon baking powder

1/2 teaspoon salt

Melt:

2 squares baking chocolate

Add:

1/2 cup shortening (I used butter)

Blend.

Combine with the chocolate mixture:

1 cup sugar

3 eggs, well beaten

Beat thoroughly.

Add:

Flour mixture

1 teaspoon vanilla

1 cup nuts, chopped

Pour into 8″ x 8″ pan (it says to put it into 2 pans, but I think that’s a typo).

Bake at 350 degrees for 30 minutes.

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There are a few steps to these bars (as with brownies), but it doesn’t take long to do. First sift the dry ingredients, then beat the eggs and melt the chocolate and butter.

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Combine the chocolate/butter mixture with the sugar and eggs, then add the flour mixture.

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This isn’t on the recipe, but I added holiday candies and sprinkles.

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Full disclosure – I happened to peek into the oven with about 10 minutes left to bake. The candies had sunk to the bottom – I couldn’t see any of them – so I added another 1/2 cup or so to the top and it was firm enough so they didn’t sink this time. Next time I’d wait to add the candies until there is about 10 minutes left to bake.

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They turned out so pretty and very festive!

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These aren’t really a fudge type bar – they’re more like a brownie – but they’re delicious. You can make them holiday specific with candies, or sprinkles, or chocolate chips, or nuts – whatever you want to put on them. Make a batch for your valentine!

 

 

 

 

 

 

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Happy Valentine’s Day!

Happy Valentine’s Day, dear readers!

Thanks for stopping in!

cupid postcard

 

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Chocolate Truffles

I’m sharing a photo of me with two of my favorite valentines today. This is from February 1961, so I’m about 2 months old here with Grandma and Grandpa. I love this photo – me with my hair in a point at the top of my head, their funky glasses, the wallpaper. It could just be me, but they look awfully proud! I’m pretty tiny, being born a month early and weighing in at just over 5 pounds. My mom says that my grandmas wouldn’t hold me right away because I was so tiny. My sister still likes to point out that I’m a shorty. This is partly why my children now call me “lil peanut”, because I’m still the shortest one in the family!

Chocolate Truffles

Well, Valentine’s Day is upon us, and I thought that today I’d like to try a new recipe that would be a good one to make for your valentine. I decided on a Chocolate Truffle that is Ina Garten’s recipe. This recipe is so easy and so versatile, that I know you’re going to want to make these, too!

Here is the recipe as I made it:

Chocolate Truffles

(This makes a lot – I made half of this recipe.)

Finely chop and put into a heatproof bowl:

1/2 pound bittersweet chocolate (Ina recommends Lindt)

1/2 pound semisweet chocolate (Ina recommends Ghirardelli)

Bring to a boil:

1 cup heavy cream

Turn off heat and let sit 20 seconds.

Pour cream through a fine sieve into the bowl with the chocolate.

With a wire whisk, slowly stir the cream and chocolate together until chocolate is completely melted.

Whisk in:

2 Tablespoons orange liqueur (Ina recommends Grand Marnier – I had Cointreau so I used that) or other flavored liqueur

1 Tablespoon prepared coffee

1/2 teaspoon vanilla

Set aside at room temperature for 1 hour.

With 2 teaspoons, make round balls of chocolate mixture and put onto a baking sheet covered with parchment or waxed paper.

Roll each ball in hands to roughly make it round.

Roll balls in powdered sugar or cocoa powder.

You can also roll them in colored sprinkles, coconut, chopped nuts or anything that sounds tasty to you.

Ina says these will keep in the refrigerator for weeks, but they’re best served at room temperature.

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It does take a while to chop the chocolate. Into the bowl it goes.

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Pour the boiling cream in and whisk until it’s glossy and melted.

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Once the flavorings are in, it’s a beautiful, glossy bowl of goodness. Once the chocolate is set, it turns more of a matte consistency.

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I tried to roll the chocolate too soon and it just coated my hands instead of rolling into a ball. Then I let it sit a bit too long and it was pretty firm, the chocolate mixture didn’t really scoop into round balls. I think it’s best to keep an eye on it to see exactly when to start rolling the balls. It was harder to roll the balls to go into the powdered sugar and powdered cocoa when I left it a bit too long.

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I remember hearing once that truffles are supposed to look like the truffles that are dug up from underground (the fungus), so it’s ok if they aren’t exactly round. They’re supposed to look earthy.

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For gift giving you can pop the truffles into some pretty paper cups. These make a nice valentine gift, birthday gift, Christmas gift, hostess gift , anytime gift.

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Your valentine will be very grateful for these amazingly delicious chocolate treats. They are smooth and creamy and just melt in your mouth. Make them now and they’ll be in your refrigerator, ready to go, by Valentine’s Day.

 

 

 

 

 

 

 

 

 

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Rice Krispies – Frosted

This recipe comes from one of Grandma’s sisters and (even though the name is a little different) it’s very similar to a Special K Bar recipe, but instead, it uses Rice Krispies. I don’t make Special K Bars very often because I have a little problem with them – I would (if left to my own devices) eat the whole pan of bars myself. I’m not even kidding. I just can’t stop. I’m not sure exactly why, except that there’s the combination of the chewy and the gooey and the peanut butter. So the best thing to do – just don’t make them. My kids were deprived of those delicious bars as small children, but it’s just one of those things. I just couldn’t do it more than once every several years. These Rice Krispies – Frosted are much more like a candy than a bar, and because they’re so rich, you really only need a small piece. Right. Only a small one. Just one. Ha.

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These are amazingly delicious!

Here is the recipe as I made it:

Rice Krispies – Frosted

Bring to a boil:

1 cup sugar

1 cup white corn syrup

Remove from heat and add:

1 cup peanut butter

6 cups Rice Krispies

Mix quickly and press down into 9″ x 13″ pan (I used a large metal spoon with butter on the back side to get the bars pressed into the pan well).

Frosting:

Melt together:

1 package semi sweet chocolate chips

1 package butterscotch chips

Spread on bars.

Let sit until frosting sets.

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These bars really couldn’t be easier. The hardest part is getting all of the peanut butter mixture out of the bowl and into the pan – it does get a bit sticky.

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There is a lot of the luscious frosting, too. I put the pan into the refrigerator for about 10 minutes to set the frosting.

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I tried to make these bars into Valentine’s Day bars by cutting them out with a cookie cutter. Not happening. The bars were too thick and too set already, so on to Plan B – to cut them into bars – small bars.

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If you keep the bars small, they MIGHT last longer. But then again, maybe not.

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This is a great classic recipe to have in your arsenal for any occasion – Valentines Day, St. Patrick’s Day, Easter, 4th of July, and on and on. They’re so good and so easy to make, you’ll want to make these over and over. This recipe is my valentine to you – enjoy!

 

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Strawberry Muffins

Yay! This is the day I’ve waited for since last summer!

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I’m using some of the local strawberries that we bought and put in the freezer for use this winter, and today’s the day. I’m using some of those frozen beauties to make these Strawberry Muffins, and in honor of the upcoming Valentine’s Day, I’m making them in my cast iron heart muffin pan. I don’t have a recipe for strawberry muffins, so I had to look one up online and found one on the allrecipes.com site here. I’m so excited to try these and use those beautiful berries that are so incredibly tasty and fragrant. What a perfect Valentine’s Day breakfast or snack.

Here is the recipe as I made it:

Strawberry Muffins

In a small bowl, combine and beat lightly:

1/4 cup canola oil

1/2 cup milk

1 egg

1 teaspoon vanilla

In a large bowl, mix:

1 3/4 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup brown sugar

Toss in 1 cup (I would add another 1/2-1 cup next time) chopped strawberries (if using frozen berries, chop while still frozen and mix in before thawing) and stir to coat with flour.

Pour in liquid mixture and stir together.

Fill muffin cups.

Bake at 375 degrees for 25 minutes or until top bounces back to the touch.

Cool 10 minutes and remove from pan.

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It’s easier to mix together when the dry and liquid ingredients are each mixed and ready to stir together. Putting the chopped strawberries into the flour (while still frozen) keeps the strawberry chunks suspended in the batter.

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I love the heart pan, but there was enough batter left over to make 5 regular sized muffins, also. Sprinkling with sanding sugar makes them sparkle on top.

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So cute! Love the hearts!!

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The heart muffins are small, but those local strawberries pack a punch of flavor. I think next time I’d add another half cup to a cup or so more strawberries. Can you really ever have enough of those sweet red morsels? I think not.

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These muffins are beautiful AND delicious! What a wonderful way to use those beautiful local strawberries stashed away in my freezer. and what a great Valentine’s Day treat! Make a couple of batches of these – one to devour now and one for the freezer!

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Happy Valentine’s Day!

Happy Valentine’s Day, everyone!

Yesterday I shared some antique valentines that belonged to my Grandma, and today I’m sharing a valentine that my dad gave to my mom. There’s no year on it, so we don’t know exactly when he gave it to her. It’s a beautiful card with cut outs, raised embossing, and a two sided opening.

Happy Valentines 2015

It’s so fancy.

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The sentiment is probably right on with how he felt.

The funny thing – he didn’t  sign it!!

 

 

 

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Antique Valentines

Today I’m sharing some of Grandma’s old antique valentines. Some of these even have moveable parts. Valentines these days aren’t really the kind that you would keep for a long time, to me they seem a bit cheap and flimsy. I remember Grandma saying that she got some of these in grade school. They’re all made on thick, high quality paper, and the lithography and graphics are just so great. They’re all still very bright and cheery and not at all faded.

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These are so cute and always put me in the valentine spirit!

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This postcard was sent to one of Grandma’s sisters in 1911.

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The flower-pot on this one opens up and makes it a bit 3D, and there is a fold on the side of it which makes it stand up.

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It might look a little weird here, but this one is 3D. You stand it up and it has a stone fence with a little garden gate! This one is my favorite!

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The hat moves on this little cowboy and it makes it look like his eyes move back and forth. Too bad the puppy’s heart is ripped – he’s so cute!!!

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This is another one of my favorites – it’s a big one! I love the expression on her face!

Don’t forget to send a valentine to your loved ones!

They’ll appreciate it!

 

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Rolled Butter Cookies That Never Stick

Today’s recipe comes from Grandma’s oldest sister, who had a sweetheart at one point, but something happened and they never married. She was unmarried for the rest of her life and never had children of her own. It’s kind of sad that she didn’t have a valentine, but she loved her family dearly and loved all of her nieces and nephews (and their children) as if they were her own. Valentines come in all shapes and sizes and after all, it’s all about love, no matter where you find the love. (She was also the one who was famous for pinching our cheeks!)

Rolling out cookies can be dicey, but I’m always up for a recipe that helps with common issues like the dough sticking. Let’s see how accurate this recipe for Rolled Butter Cookies That Never Stick really is. I usually think of cut out cookies as “sugar cookies” but these are termed “butter cookies”.

Rolled Butter Cookies that Never Stick

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Here is the recipe as I made it:

Rolled Butter Cookies That Never Stick

Mix together:

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cream of tartar

Cut into dry ingredients:

1 cup butter

Set aside.

Beat 2 eggs.

Add to 1 cup sugar.

Add 1 teaspoon vanilla.

Combine dry and wet ingredients.

Refrigerate 15-20 minutes before rolling out the dough.

Bake at 400 degrees for 8-10 minutes.

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I only made a half batch of this recipe. Use a pastry cutter to cut in the butter.

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The butter should be like small pebbles – as if you were doing pie crust.

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It works! No sticking!

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I made an equal number of plain cookies and ones with cut out hearts so I could make them Linzer type.

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There were cut out hearts left so I baked them as they were. Don’t forget to add the sugar or icing.

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For the Linzer type cookies, I used my home-made Raspberry Jam with Chambord that I made last fall. I used a recipe for that from Food.com and you can find it here.

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Aren’t they pretty?!!!! The raspberry jam made these amazingly delicious!

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This recipe was easy and really did NOT stick. They’re definitely more of a butter cookie (not as sweet as a sugar cookie) and they’re delicious. Make a batch for your Valentine!

 

 

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Bars or Dessert #3

I made a mistake on my last post! I used a photo of Grandma that I had used a couple of weeks ago. I guess I really liked that one! Ha! So since I doubled up on that one, I’m sharing a bonus photo today that is of Grandma and Grandpa’s first house (as long as we’re talking about sweethearts for the next week or so).

Bars or Dessert

The back of the photo says 1937-1938 and that this the first house that they lived in, that the car in front is a 1930 Chevrolet, and that my mom lived her first year here. I love the car tracks running up to the house. No snowplow or shovel there yet!

This recipe for Bars or Dessert #3  (#3 because of the number of “Dessert” recipes) is made with cherries. Grandma had a lot of recipes for things using cherries and it’s a good thing because MY sweetheart LOVES anything cherry (especially cherry pie). This recipe just LOOKS like Valentine’s Day!

Bars or Dessert

These bars are delicious!

Here is the recipe as I made it:

Bars or Dessert

1 cup butter

1 3/4 cup sugar

4 eggs

1 teaspoon vanilla

3 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Mix in order given, as for cake.

Spread in greased 11″ x 17″ jelly roll pan (keeping a little more than 1 cup of batter for topping).

Top with a can of cherry pie filling (can use pineapple or thick applesauce), spreading to within 1 inch of edge.

Put on remaining batter with a teaspoon.

Bake at 350 degrees for 45 minutes.

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The batter is thick so I used a small offset spatula to spread it.

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Try to spread the top batter out evenly.

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I love how this looks. I think it’s more bars than dessert.

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If I would have been thinking, I would have cut the bars out with a heart cookie cutter. Come to think of it, they didn’t last long enough for that, anyway.

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These bars are sweet and delicious and just right for Valentine’s Day. My sweetheart thought so!

 

 

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