Plenty Sweet Life

Grandma's Recipes One By One!

Happy New Year!

Happy New Year 2018!!

Wishing you all the best in the new year!

 

Leave a comment »

Oyster Cracker Snacks

Today’s recipe for Oyster Cracker Snacks comes from my brother-in-law’s wife. She has made some great snacks for family gatherings, and was the one who also gave me the recipe for Spicy Ritz Crackers. This one in particular we’ve been making for at least 20 years, and the whole family loves it. It’s another great snack that will be perfect for your new years party. These crackers are crunchy and tasty and FULL of ranch flavor – if you love ranch, you’ll LOVE this snack!

Here is the recipe as I made it:

Oyster Cracker Snacks

Put all ingredients into an ice cream pail or large container with a lid:

2 packages oyster crackers

1 package Hidden Valley Herb Dressing

1 package Hidden Valley Creamy Dressing (I’m not sure if they make these two dressings anymore because we couldn’t find them – I just used 2 packages of their regular ranch dressing)

1 teaspoon dill seed (I didn’t have any dill seed when I made this so I used dill weed)

A couple shakes of garlic powder or garlic salt

1 cup quite warm oil (I used canola)

Shake until crackers are coated.

Just put all the ingredients into a big enough container with a lid to shake and coat the crackers.

I didn’t use an ice cream pail, but I have a nice large container I used to shake and coat.

Give it a shake until the crackers are totally coated.

They come out loaded with that ranch flavor. Let them sit for about an hour and the oil and flavor will absorb and make them absolutely delicious! Another plus – you can keep these ingredients in your cupboard for last-minute guests, or just for when you need a little snack.

Just a warning – these crackers are amazingly addictive. Seriously.

This is another very easy snack that can be ready pretty quickly. You’re going to love these and when you make them, you’re going to be addicted to them. Not that I know ANYTHING about that. Oh go ahead. Try these Oyster Cracker Snacks and get hooked!

 

 

Leave a comment »

Chicken Salad for Crackers

The recipe for today is for a Chicken Salad for Crackers that I made up years ago. My kids have been asking me to put it on here because it’s never been written down, I just throw the stuff in and make it. This has forced me to write it down and measure things out. It’s perfect for on crackers, but it’s also great on a sandwich or in a salad. New Year’s is next weekend, and the time is right to share it.

I also just felt like sharing another photo today. This one was taken in the winter and is of my mom, who I think is with one of her uncles. The house is Grandma’s parent’s house, and by the way, that’s a nice looking pair of horses pulling that hay rack.

I love my mom’s little white boots and her pretty coat and hat!

Ok – back to the recipe for today. I think you’re going to love this one. It’s easy to pull together, and you’ll have most of the ingredients in the cupboard.

Here is the recipe as I made it:

Chicken Salad for Crackers

Put in a small mixing bowl:

1 (10 oz.) can chicken, broken up with a fork (you can also use about 1 cup of any chopped, cooked chicken)

1/4-1/2 cup mayonnaise

2 Tablespoons sliced almonds, toasted

2 Tablespoons celery, finely chopped

2 Tablespoons onion, finely chopped

1/2 teaspoon garlic powder

1/2 teaspoon celery seed

2-4 shakes of cayenne pepper

pinch of salt

3-4 grinds of fresh pepper

Mix well.

Let sit 2 hours to allow flavors to blend.

This is a very easy recipe – just mix all the ingredients together!

We love this Chicken Salad on Crackers, but it’s good on a sandwich or a green salad.

The recipe is also very easy to double for a crowd.

My family loves this and yours will, too! It’s tasty and very easy to do. Try this Chicken Salad for Crackers for your New Year’s party and your guests will keep coming back for more!

 

 

Leave a comment »

Merry Christmas!

Merry Christmas, everyone!

I wish you all the happiest of holidays and all the best in the New Year 2018!

Thank you for supporting me and Plenty Sweet Life!

I do so appreciate each and every one of you!

 

 

Leave a comment »

German Lebkuchen

This is a fairly new recipe for my family. Even though I am German on my other grandma’s side, I just started making this a few years ago. These German Lebkuchen have become one of my family’s favorites. They’re so amazingly spicy and delicious! The recipe comes from the old series of cookbooks that my mom has had for years called, Better Homes and Gardens Creative Cooking Library, and the book is “Birthdays and Family Celebrations”. As you can see by the notes I put on the recipe, we liked it!

german-lebkuchen

This is one of those recipes you can do early in the season because the cookies are tastier the longer they sit!

Here is the recipe as I made it:

German Lebkuchen

Beat:

1 egg

Add:

3/4 cup brown sugar

Beat until fluffy.

Stir in:

1/2 cup honey

1/2 cup molasses

Sift together:

3 cups flour

1 1/4 teaspoons cinnamon

1 1/4 teaspoons nutmeg

1/2 teaspoon cloves

1/2 teaspoons allspice

1/2 teaspoon baking soda

Add to creamed mixture and mix well.

Stir in:

1/2 cup mixed candied fruits and peels, diced (some of my family aren’t fond of the peels, so I just used red and green cherries this time)

1/2 cup slivered blanched almonds

Chill several hours or overnight.

Roll 1/4″ thick on floured surface.

Cut into 3 1/2″ x 2″ rectangles.

Bake on greased baking sheet at 350 degrees for about 12 minutes.

Cool slightly before removing from pan.

While warm, spread with lemon glaze.

Cool before storing.

Lemon Glaze:

Combine:

1 slightly beaten egg white

1/2 teaspoon grated lemon peel

1 Tablespoon lemon juice

1 1/2 cups sifted powdered sugar

Dash of salt

dscn8884dscn8890

This isn’t a very difficult recipe, it’s just hard to mix up because it’s such a stiff dough.

dscn8892

Mix the sticky mixture into the dry mixture – it’s easier to mix and not so sticky. If you try to do it the other way around, the sticky part really sticks to the bowl and it’s VERY hard to mix. I figured out to put the sticky into the dry and it made all the difference – it’s so much easier to do it that way.

dscn8895

I mixed the fruit and nuts into it at the same time as you mix the sticky and dry ingredients together. The dough is so stiff, it really gets hard to stir.

dscn8896dscn8899

I bring the dough together and then wrap it in plastic wrap to chill.

dscn9163

I found it easiest to roll out the dough, cut it into rectangles with a pizza cutter, and then lift the cookies off of my counter with a spatula to get them onto the baking sheet.

dscn9185

Put the glaze on when the cookies are still warm.

dscn9190

I put the cookies onto the cooling rack and then spooned on the lemon glaze.

dscn9206

There it is – the german part of our Christmas celebration!

dscn9212

These cookies are so spicy and delicious with the lemon glaze on them, that I feel they are almost the quintessential Christmas cookie. Start early so they have time for the flavors to meld. They make the house smell so good – you’ll know it’s time for Christmas. Make these German Lebkuchen and get ready for the holiday!

 

 

Leave a comment »

Cherry Walnut Bars

Today’s recipe for Cherry Walnut Bars is one that Grandma started making in the 1960’s, and someone in our family has been making them ever since. My mom started making them, they became a favorite of the family, and now my sister makes them every year – they’re one of her favorites. I love them, too, but I just got away from making them. I’m glad I found this recipe again! The recipe originally comes from an old cookbook of Grandma’s called the Farm Journal’s Christmas Book, copyright 1966. She used that book a lot because there are a lot of recipes in there that have her notes on them. I love that and I’m so glad we have those notes in her handwriting!

Here is the recipe as I made it:

Cherry Walnut Bars

Mix together until crumbly:

2 1/4 cups flour

1/2 cup sugar

1 cup butter, softened

Press into 9″ x 13″ pan.

Bake at 350 degrees for 20 minutes, or until crust is lightly browned.

Blend:

2 eggs

1 cup brown sugar, firmly packed

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon vanilla

Stir into egg-sugar mixture:

1 (2 oz.) jar maraschino cherries, drained and chopped, reserving liquid

1/2 cup walnuts, chopped

Place on top of baked crust.

Return to oven and bake 25 minutes.

Cool.

Combine:

1 Tablespoon butter, softened

1 cup powdered sugar

Enough cherry liquid to make frosting spreadable.

Sprinkle with 1/2 cup coconut, if you wish.

These bars have a very tender crust, a candy-like topping, and a very cherry tasting frosting.

With a sprinkling of coconut on top, they look like they’ve just been touched with a light dusting of snow! These bars are almost more like a candy instead of a cookie or bar, so I’d cut them into a smaller size. I know you’re going to love these Cherry Walnut Bars as much as me – and my sister!

 

 

 

2 Comments »

Soldier’s Fudge

The recipe for today is called Soldier’s Fudge, and comes from a cookbook called “Betty Crocker’s Cooking American Style – A Sampler of Heritage Recipes”. My sister gave it to me for Christmas in 1978 and the price on the front cover is $2.95!!!!! Ha! She was a big spender back then! I love that cookbook and I’ve made many of the recipes in there over the years. This is the easiest fudge recipe on the planet, and I would assume, since it’s called Soldier’s Fudge, that it also travels well or ships well.

Here is the recipe as I made it:

Soldier’s Fudge

Butter baking pan 8″ x 8″ x 2″.

Heat together in 2 quart saucepan over low heat:

1 can (14 ounces) sweetened condensed milk

1 package (12 ounces) semisweet chocolate chips

1 square (1 ounce) unsweetened chocolate (optional – I didn’t use it in this batch)

Stir constantly until chocolate is melted and mixture is smooth.

Remove from heat and stir in:

1 teaspoon vanilla

1 1/2 cups chopped nuts (optional – I didn’t put nuts in this batch since we have people in our family who don’t appreciate them)

Spread mixture evenly in pan.

Refrigerate until firm.

Cut into 1 inch squares.

This is seriously the EASIEST recipe for fudge. Just put it all in the pan, melt the chocolate, add the vanilla (and nuts, if you want), and stir until smooth.

I noticed that while the fudge felt firm, it was still a bit soft underneath. Make sure to give it plenty of time in the refrigerator to chill and firm up.

You can also add sprinkles and/or decorations after spreading the fudge in the pan. They really make it so festive and pretty. With so many things to get done this time of year, you really should try this incredibly easy to make, creamy, delicious Soldier’s Fudge – you’ll love it!

 

 

 

 

Leave a comment »

7 of My Favorite Scandinavian Christmas Recipes

Today we’re exploring 7 of My Favorite Scandinavian Christmas Recipes. These particular recipes are ones that I’ve been eating, enjoying, and making my whole life. Grandma was great about making sure we would love all of those heritage recipes as much as she and her family had. These are a wonderful tradition to hand down as each generation comes along. I LOVE that my kids enjoy all of these recipes and are experts at making them, too!

Rosettes

Swedish Sausage

Julekaga

Krumkaka

Sandbakkelae

Lefse

Spritz Cookies

 

Leave a comment »

Frosted Ginger Creams

The recipe for today is Frosted Ginger Creams and comes from one of Grandma’s old church cookbooks. It’s sounds like it’s supposed to be a bar, but this batch got higher, like cake. Regardless, the smell of these bars/cake baking will get you in the Christmas spirit – the scent of the spices and molasses – heaven!

If you’ve noticed the lack of posts again, I had another bout of pancreatitis and hospital stay the week  before Thanksgiving. Yes – I was actually on a feeding tube for Thanksgiving. My family stepped up and took on the meal duties while I seriously tried very hard not to curl up in the fetal position in a corner somewhere. That was a rough one.  Hopefully I’m finally on the road to recovery. This is taking waaaaay too long in my opinion, but Ebenezer (that’s what we’ve named my carmudgeon-ly pancreas – he does get better in the end) is really trying very hard to get better and stop giving me pain.

Anyhoo – back to posting. I realized that I haven’t shared an old photo in a while, so here’s one from my first Christmas. This was spent at Grandma and Grandpa’s farm where we were living at the time because my dad was stationed in Turkey in the Army.

I love how they thought I wouldn’t leave the tree alone, so it was put up on a table. Obviously they forgot to put the presents up and out-of-the-way!

This is another of my new favorites! You can see the “Good” connotation again here!

Here is the recipe as I made it:

Frosted Ginger Creams

Cream together:

1 cup butter

1 cup sugar

Add:

2 eggs

Beat.

Add:

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 cup molasses

Mix well.

Mix together:

1 cup hot coffee

1 teaspoon baking soda

Add coffee/soda to first mixture alternately with:

2 cups flour

Stir in:

1 cup chopped raisins or dates

Pour into 9″ x 13″ cake pan.

Bake at 350 degrees for 30 minutes.

The batter is pretty straightforward for this one, as is the frosting.

Make sure that if you’re going to make them pretty with sprinkles, you need to put them on right away or the frosting will be too dry and they won’t stick.

Perfect with a cup of coffee!!

So festive, so pretty, so fragrant, so good!! This was another great recipe from one of those old church cookbooks! They just don’t get any better. Try these Frosted Ginger Creams, let the spices and molasses waft through your house during the baking process, and get in the Christmas spirit!

 

2 Comments »

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 »

Passion 4 baking

Jeg blogger om min passion for baking og matlaging og allt det spennende man kan finne på i kjøkkenet med kaker, cupcakes, cakepops og ulike frostinger

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