Grandma's Favorite Recipes

Comfy Kitchen Art Print

Dertner, Erin

6 in. x 8 in.

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An Old Family Favorite


Golden Butterscotch Bread Pudding

3 cups milk

2 well beaten eggs

3 tbsp butter

2 cups stale bread (broken into small pieces)

1/2 cup raisins

1/4 tsp nutmeg

1/4 tsp cinnamon

1/2 cup brown sugar

1/3 tsp salt

1 tsp vanilla

Scald milk and add remaining ingredients. Pour into well greased 1 1/2 quart casserole and dot with bits of butter and sprinkle with extra brown sugar and nutmeg. Bake at 350' oven for about 1 hour or until a knife comes out clean when you test it.

 

Grandma's Kitchen Wood Sign

13 in. x 6 in.

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Delux Muffins
4 cups brown sugar 2 cups cooking oil 4 eggs (beaten lightly) 4 tsblespoons molasses (blackstrap) 4 cups buttermilk 3 cups bran 51/2 cups white flour 4 teaspoon baking powder 4 teaspoon baking soda 1 teaspoon salt 3 cups raisins (or 1 cup dates; 1 cup currents; 1 cup raisins) Mix together in order of ingredient list. Line muffin tins with cupcake papers and fill 3/4's full with muffin dough. Bake in 425' oven for 15 to 20 minutes. This recipe keeps well mixed and covered in the fridge for 2 to 3 weeks. Bake fresh muffins whenever you want. Enjoy!

My husband and I grew our own tomatoes and always had an abundance of green tomatoes still on the vines at seasons end. We never let them go to waste.

Try using this delicious recipe the next time you make tarts, pie, squares or cookies.

Green Tomato Mincemeat

10 cups chopped green tomatoes - drain the liquid off
Cover with cold water, bring to boiling point.
Turn off the heat.
Let stand for 1/2 hour. Drain and repeat once more.

Add: 6 cups brown sugar
4 cups raisins
2 cups misc. peel & Citron (used for fruitcake)
2/3 cup cider vinigar
1/2 cup butter
4 teaspoon salt, 1 tsp. nutmeg, 1 tsp cloves, 2 tsp. cinnamon

Boil gently until the mixture thickens. Stir every now and then so it does not burn.

Add 2/3 cup pure grape juice.

Boil 2 minutes.

You can either seal in hot sterilized jars. Or cool and freeze in cartons.

Rusk or Skorpa (Swedish Toast)
Skorpa is a traditional Scandinavian coffee (kaffe) time treat.

My Grandmother Peterson's kitchen was well known for it's sweet aroma of skorpa' and fresh brewed coffee. My grandmother's hospitality was even warmer than her cozy kitchen with a beautiful wood cook stove and big round table. At 3pm sharp it was kaffe time at the Peterson's and anyone was welcome. I loved being there at 3 because you never knew who would drop by and my grandmother always kept little cakes for just such an occasion and always there was skorpa in the warming oven on the big stove. Skorpa was wonderful for dunking into hot cocoa! Her cake tins never became empty and the warming oven was never without skorpa staying dry and toasted. How did she manage that? Then one day it dawned on me - "love kept them full!"

I have made this recipe many times:

Rusks (you can make half a recipe if you want - but you'll be sorry )

4 cups Milk
2 Tblsp yeast
1 1/2 cups sugar
3 eggs - beaten lightly
1 1/2 cup melted butter or margarine
13 cups of white (unbleached) flour
2 tsp. salt
2 tsp ground cardamom

With the new yeasts these days - follow the instructions on the package. And add accordingly.
Heat the milk until just lukewarm. Add all liquid ingredients.
Add 3 cups of four and beat until smooth - beat in sugar, salt and cardamom.
Mix in the rest of the flour as per regular bread instructions.
And follow your regular bread making method. Bake in loaf pans as per standard bread recipes.
When done remove from pan and let cool until the next day.

Slice all the loaves into finger size rectangles. Place rectangle pieces of bread on cookie sheets and put in oven at very low temperature 170' to 200'. The rusks must toast and dry all the way through each piece. This may take 2 or 3 hours. Better yet at the end of about 2 hours or so - turn the oven off and leave them in the oven for a few more hours.
Perfect for dunking' into hot cocoa or fresh brewed coffee.