Toffee Squares

Some years, Mom included these toffee squares in her annual Christmas cookie plates. I now see why. They are super easy to make and taste delicious. After tasting these toffee squares, I remembered them from my childhood. The squares can be cut into any size. I made some medium size and some quite small. This flexibility makes these squares great for sharing with a crowd.

Mom's recipe calls for adding finely chopped nuts. I left out the nuts because I planned to test the toffee squares out on my nieces and nephews. Like many kids, they are not fond of nuts in or on baked goods. The toffee squares were a hit with the kids. Mom's recipe is for a 15x10x1 pan. I do not have a pan that size, so I used my 13x9 pan. The result was just fine. Another modification that I made was that I used a 12 ounce package of chocolate chips. This modification resulted in a thicker chocolate layer, but I think it worked out well, just with a thicker chocolate layer.

Toffee Squares 

• 1 cup butter
• 1 cup brown sugar
• 1 egg
• 1 tsp. vanilla
• 2 cups flour
• 1/2 tsp. salt
• 6 oz. semi-sweet chocolate chips
• 1/2 cup finely chopped nuts (optional)

Cream butter and sugar together until light and fluffy; add egg and vanilla. Beat thoroughly. Add flour and salt; beat until well blended. Spread butter evenly in a 15x10x1 jelly roll pan. Bake at 350 for 25 minutes. Sprinkle on chocolate chips; return to oven for about one minute. With a spatula, spread chocolate over the surface to form a glaze. If desired, sprinkle with nuts. Cut into squares while warm. Allow to cool. In warm weather, store in the refrigerator. Enjoy!

Nut Edged Butter Slices

These fancy little cookies are the result of another great Christmas cookie recipe. And these cookies could not be easier to make. Edging the cookies in nuts makes them look fancier than your average cookie. The ingredients are basic and the recipe whips up quickly. The dough does need to be refrigerated, but just an hour, or overnight, if you prefer. When I made this batch, I followed Mom's recipe and used almonds. But any type of nut could be used. I think the next time that I make them, I might try using pistachios. The nuts should be finely chopped, but nowadays, it is easy to find finely chopped nuts in a store if you don't want to bother with a food processor. Also, I did not have light cream on hand, so I just used milk. The cookies turned out great, so the substitution worked out fine.

Nut Edged Butter Slices 

• 1 1/2 cup flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup butter
• 2/3 cup sugar
• 1 egg, separated
• 2 tbsp. light cream
• 1 tsp. vanilla
• 1/2 cup finely chopped almonds
• 3 tbsp. sugar

Sift together flour, baking powder and salt. Cream together butter, 2/3 cup sugar, egg yolk and vanilla; beat well. Add flour mixture gradually to the butter mixture, beating well. Shape dough on waxed paper into a 12 inch by 1 1/2 inch roll. Chill for one hour. Combine almonds and 3 tablespoons sugar. Brush chilled dough with egg white and roll in almond mixture, pressing the nuts in firmly. Cut 1/4 inch slices. Place on a lightly greased cookie sheet, leaving at least one inch between cookies. Bake at 400 for 7-10 minutes. Allow to cool on a wire rack. Enjoy!

Sugar-Crusted Chocolate Pretzel Cookies

If it is December, it is time to make Christmas cookies. When Mom made these cookies, she put us kids to work shaping the pretzels. Back then, I thought it was fun to shape the pretzels. Now, I recognize that it is time-consuming and tiring.  Mom was just keeping us out of trouble. But, the end result of all the hard word are delicious cookies. Don't let the work deter you.

When I showed these cookies to Ava, Patrick, Lorelei and Delilah, I was met with skepticism. One of the kids even said, "I don't like pretzels." Of course, these are cookies, not pretzels. These cookies were a hit with the kids, especially Delilah. And these cookies will also be a hit with adults. They have a nice subtle chocolate flavor and they are not too sweet. So, the next time that you want to make cookies and also need to keep some kids busy, give these cookies a try. Or, try them out even if you don't have kids to help shape the cookies.

Sugar-Crusted Chocolate Pretzel Cookies 

• 1 3/4 cup flour
• 1/2 cup cocoa
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tbsp. dark rum
• 1 tsp. water
• 1/4 cup large crystal sugar

In a bowl, sifter together flour, cocoa, baking powder and salt. In another bowl, beat together butter, sugar, 1 egg and rum until light and fluffy. Stir in dry ingredients and mix well until a soft dough forms. Wrap in plastic and chill for at least one hour. Divide into three sections. Work one section at a time while keeping the remaining dough in the refrigerator. If needed, use a little flour on your work surface. Using a level tablespoon of dough, roll into a 15 inch rope with palms on a smooth counter top. Cut into three five-inch pieces. Roll each piece into a seven inch rope, tapering the ends. Twist each rope into a pretzel shape. Repeat with remaining dough. Beat the remaining egg with water in a small bowl. Brush egg over the pretzels. Sprinkle with decorating sugar. Bake at 350 for 12 minutes. Allow to cool. Enjoy!

Grandma Holmes's Buttermilk Pound Cake

When I first told MDS that I was planning to make a pound cake recipe that I found in his Grandma's cookbook, he did not remember this cake. Then, when he taste-tested the batter, he remembered taste-testing this batter when his Grandma made this cake. Sometimes our taste memory is stronger than any other memory.

This cake is an old-fashioned cake. Many modern cakes are quickly mixed together in one bowl. This buttermilk pound cake requires the use of multiple bowls, an electric mixer and time. But the end result is worth the little extra effort. The cake has a rich taste and texture. I did not put any frosting on the cake, but a basic sugar glaze or a buttercream frosting would be delicious.

Grandma Holmes's Buttermilk Pound Cake 

All ingredients should be at room temperature.

• 2 sticks butter
• 5 eggs, separated
• 3 cups sugar
• 3 cups flour
• 1 cup buttermilk
• 1/3 tsp. baking soda
• 1 tsp. vanilla

In a large bowl, beat the butter with an electric mixer until creamy. Add the egg yolks, one at a time. Gradually add the sugar while beating continually. Stir the baking soda into the buttermilk, add to the sugar mixture alternately with the flour, slowly. Do not under beat this cake.

Wash beaters. Beat egg whites until stiff but not dry. Fold egg whites into the cake along with vanilla.

Pour the batter into a greased and floured tube pan. Bake at 350 until cake is golden brown and springs back when pressed with finger. Baking time should be about one hour. Allow to cool. Enjoy!

Cranberry Sauce

Cranberry sauce is so easy to make and is so delicious. You can make it ahead and serve it cold or just reheat it. MDS and I both grew up having the canned version that stayed in the shape of a can. No wonder neither of us liked cranberry sauce as kids.

The basic cranberry sauce recipe has a simple ratio: 1 cup water, 1 cup sugar, and 2 cups cranberries. If you have a different amount of cranberries, adjust the water and sugar accordingly. And, the sauce is easily enhanced. I like to use a little less water and sugar and add in a few tablespoons of orange juice and brandy. Other option enhancements could be honey or apricot preserves or anything that you might like. Cranberry sauce can be served warm or cold, depending on you preference.

Cranberry Sauce 

• 1 cup water
• 1 cup sugar
• 2 cups cranberries
• optional add ins, such as orange juice

In a saucepan, combine the water and sugar. Bring to a boil while stirring to dissolve the sugar. Continue to boil for five minutes. Add in cranberries and optional add ins. Return to boil, then reduce heat. Boil over medium heat while stirring occasionally for about ten minutes or until the cranberry sauce thickens. The cranberry skins will pop. Remove from heat. Serve warm or cold. Enjoy!

Hot Rolls

These Hot Rolls are another delicious bread recipe from Mom. They are easy to make, but do require some planning because the dough needs to be refrigerated overnight and, once shaped, the rolls need four hours to rise. But do not let the required advanced planning stop you from giving these rolls a try. Like all homemade breads, the wonderful smell of rising and baking bread will fill you home, making it hard not to eat one of these rolls the moment they are done baking.

Mom's recipe calls for lard. I used butter instead. I have nothing against lard; I just don't keep lard around. I suppose crisco or margarine could also work. Mom's recipe also called for the rolls to be baked at 450 for 20 minutes. I nearly burned the rolls about 15 minutes into the baking time. So, I would recommend 15 to 20 minutes at 375.

Hot Rolls 

• 6 Tbsp. butter
• 3/8 cup sugar
• 1/2 tsp. salt
• 1/4 cup warm water
• 1 package yeast
• 1/2 cup boiling water
• 1 egg, unbeaten
• 1/2 cup cold water
• 3 1/2 cup flour

Cream butter, sugar, and salt. Dissolve yeast in warm water (about 115 degrees). Add to the butter mixture the boiling water, egg, cold water and dissolved yeast. Add in flour and blend. Refrigerate dough overnight. 

Grease muffin tins. Make up shape of cloverleaf rolls by taking about a tablespoon of dough rolled into ball, then placing 3 balls in each muffin slot in the tin. Let stand covered for about four hours. Bake at 375 for 15 to 20 minutes. Allow to cool. Enjoy!

Spam Loaf

Yes, that title is correct. This recipe features spam, and, not the kind that clutters your inbox. I remember having spam as a kid, such as this spam loaf or spam sandwiches. Nowadays, I don't often eat spam, except for spam musubi, which is teriyaki grilled spam on rice and wrapped in seaweed. If you have never tried spam musubi, give it a try. I think it is delicious. Apparently, it is easy to find in Hawaii or from my favorite Hawaiian place, Aloha Eats, in Lincoln Park in Chicago. Or, you could give this spam loaf recipe a try.

This spam loaf is assembled from two ingredients: spam and mozzarella. And, just like Mom's meat loaf, this dish is covered in ketchup. Recently, Mom, Megan and I visited my Godparents, Jim and Eileen O'Brien. Eileen recalled how when we were kids, we would put ketchup on everything. I guess that is how Mom got us to eat things we might otherwise refuse. The ketchup does give this dish a nice flavor.

Spam Loaf 

• One can spam
• Block of Mozzarella cheese
• Ketchup

Slice the spam. Slice the mozzarella cheese in a size similar to the spam slices. Alternate placing the spam slices and the cheese slices into a mini-loaf pan, until pan is filled. Top the loaf with ketchup to cover the entire loaf. Bake at 350 for 25 minutes. Allow to cool before removing from the pan. Enjoy!

Frosted Cinnamon Rolls

Cinnamon rolls, fresh out of the oven, are hard to beat. When I was a kid, I did not like cinnamon all that much, so I am not sure that I appreciated these rolls when Mom made them. Now that I have matured, I love cinnamon. These cinnamon rolls are so delicious; it was hard to only eat one when they were fresh out of the oven.

Don't avoid this recipe because it requires the use of yeast. With a little practice, yeast is easy to work with and worth the results. One key is to use the right temperature of liquid. Mom's recipe simply states to use lukewarm water to proof the yeast. Mom never used a thermometer and it always worked for her. I prefer to use a thermometer to make sure the water is about 100 degrees. Proofing yeast means to make sure the yeast is active before adding it to the dough by placing the yeast in warm liquid with a touch of sugar should "wake up" the yeast and it will start to foam, which is the proof that the yeast is active.

Frosted Cinnamon Rolls 

• 1 package yeast
• 1/4 cup lukewarm water
• 1 cup milk, scalded
• 1/2 cup butter, melted
• 2/3 cup sugar
• 1 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 4-5 cups flour

Topping

• 1/2 cup butter, melted
• 1 cup sugar 
• 1 tbsp. cinnamon
• 1-2 cups powdered sugar
• 1 tsp. vanilla
• 2-4 tbsp. water

Dissolve yeast in water with a bit of sugar until foam appears. In a bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add yeast, vanilla and eggs. Beat in 2 cups flour. Work in 2 more cups flour until soft dough forms. Knead on floured surface, adding in additional flour, until smooth and elastic. Place in a greased bowl; cover and let rise until double in size. 

Turn out onto a well-floured surface. Divide in half. Form each half into a long roll. Cut into 12 pieces. Stretch each piece and twist into a rope about 1/2 inch in diameter. Coil dough starting at the center and working out. Dip the top of each roll into melted butter, then the sugar mixed with cinnamon. Place on a buttered baking sheet. Cover and let rise until doubled in size. Bake at 375 for 20 minutes. Cool.

For the frosting, mix the powdered sugar, vanilla and water together until spreadable. Spread or drizzle the frosting on each roll. Enjoy!

Burgers

Mom regularly made burgers. They are easy to make and popular among us kids. The recipe itself is basic, with just a few ingredients. I think the Worcestershire sauce adds a great flavor. But feel free to leave it out, or substitute with another sauce. The ground beef is classic, but ground turkey could be good too. Other seasonings could easily be added, based on preference. In other words, there is no one way to make burgers, and many options could lead to great results. The recipe below makes four good sized burgers. The nice thing about making your own burgers is that it is easy to adjust the size of the burgers to make mini-burgers, jumbo burgers, or any size. Because the burgers will become smaller with cooking, make the burgers slightly bigger than the buns you plan to use.

Any type of burger bun can be used, but look for something that it a bit sturdy to keep it all together. I am partial to pretzel bread buns and English muffins. Any topping can be used, put on whatever floats your boat. I like cheese and carmelized onions.

Burgers 

• 1 pound ground beef
• 1 egg, beaten
• 1-2 tablespoons minced onion
• 1 tablespoon Worcestershire sauce
• salt and pepper to taste
• Buns
• Toppings

In a bowl, blend together all the ingredients. Form into four round patties. Place on a baking sheet covered with foil. Place on a high rack under the oven broiler for 8 to 10 minutes per side. Serve on buns with your favorite toppings. Enjoy!

Apple Cake

Mom fondly remembers making this apple cake. I did not remember it, until I made it. The lovely smell of apple, cinnamon and nutmeg brought back this cake to my memory. For Megan, it took just one bite to remember this cake. The cake is sweet, but not overwhelming. It is an excellent treat on a nice fall day when apples are in season.

Apple Cake tastes a bit like apple pie, but is much easier to make. Most of the ingredients are staple ingredients that will be sitting around your kitchen. The cake itself is about half cake batter and half apples. Any type of apple will do. I used Golden Early apples from my farmer's market. Also, I did not include nuts, but Mom's recipe calls for walnuts, but any nut could work. Mom's recipe says to frost the cake with cream cheese frosting, but Mom never did use frosting, and this cake does not need any frosting. In fact the top of the cake had just a bit of caramelizing from the apples and sugar in the cake that added a great taste from which frosting would distract.

Apple Cake 

• 2 eggs
• 2 cups sugar
• 1/2 cup oil
• 1 tsp. vanilla
• 2 cups flour
• 1 tsp. soda
• 2 tsps. cinnamon
• 1/4 tsp. nutmeg
• 4 cups peeled and diced apples
• 1 cup chopped walnuts, optional

Beat the eggs until light and fluffy. Add sugar, oil and vanilla. Add flour, soda, cinnamon and nutmeg gradually. Blend well. Stir in the apples and nuts. Pour into greased 13x9 pan. Bake at 350 for 45 minutes. Allow to cool. Enjoy!

Grandma Holmes's Zucchini Bread

I found this recipe in the collection of recipes that Aunt Paula had. In late summer and early fall, zucchini is plentiful at all the local farmer's markets, so I thought this would be a good time to make it. MDS does not remember his Grandma making this recipe, but that has never stopped me before.

This zucchini bread has a unique addition: crushed pineapple. The result is a very moist zucchini bread that has an extra sweet taste on account of the pineapple. I highly recommend this recipe. I did not add the optional nuts and raisins, but I am sure the addition of nuts and raisins would be delicious.

Grandma Holmes's Zucchini Bread 

• 3 eggs
• 1 1/2 cup sugar
• 1 cup oil
• 2 cups grated zucchini, drained
• 1 20 oz. can crushed pineapple, drained
• 3 cups flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1 cup raisins (optional)
• 1 cup chopped nuts (optional)

Blend together the eggs, sugar, oil, zucchini, and pineapple. Add in the flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Mix well. If desired, add in raisins and nuts. Grease two 9x5 pans. Fill with batter. Bake at 350 for 75 minutes or until done. Allow to cool. Enjoy!

Grandma's Orange Cloud Jello

Growing up, and, even still, jello is a common feature at family parties. As Mom says, the kids love it. Jello is famously a "kid food." These days, Mom is usually talking about her grandkids, but I think most of my siblings still eat jello when Mom makes it.

This jello salad recipe comes from Grandma and features the addition of actual fruit. I do remember Grandma making this jello, often for a summertime family party. But in my memory, Grandma's version was fluffier. Nevertheless, this jello was tasty, especially with the small pieces of mandarin orange mixed in.

Grandma's Orange Cloud Jello 

• 1 package orange jello
• 1 can mandarin orange segments
• 1 container cool whip

Drain the mandarin orange, reserving the juice to be part of the cold liquid in the jello. Prepare the jello according to the package direction with the reserved juice for part of the cold water. Allow the jello to cool for about an hour in the refrigerator so that it is cool, but not set. Use a form to mash up the orange segments. Mix the orange and cool whip into the jello. Refrigerate for at least a few hours or until needed. Enjoy!

French Village Inn Salad Dressing

When I was young, Mom made salads, but none of the kids really ate salad. Now, I love salad. I wish that I had not been such a kid when it came to eating. I missed out. Mom told me about how she made this salad dressing for salads that she and Dad enjoyed. Mom also made this dressing when her parents came over for dinner. Grandpa especially liked this salad dressing.

Mom recommends putting this salad dressing on individual salads, rather than on a large salad. Perhaps the oil separates too much when it is put on a large salad. For whatever reason, I plan to take Mom's advise, and always serve this salad dressing on the side so that each person can use as much or as little as desired. For this batch, I used balsamic vinegar, but any type of vinegar could work. Also, I used dried minced onion and dried garlic powder, but finely chopped fresh onion and garlic would work well too.

French Village Inn Salad Dressing 

• 1/3 cup sugar
• 1/2 cup vinegar
• 1/4 cup catsup
• 1/2 cup olive oil
• juice of one lemon
• 1 tsp. salt
• 1/2 tsp dry ground mustard
• 1 tsp. prepared mustard
• 3 Tbsp. grated onion
• 1 clove garlic, minced

Mix together all the ingredients. Refrigerate. Pour onto your favorite salad. Enjoy!

Grandma Holmes's Cherry Cream Cheese Pie

Mom usually has her grandkids over to her house on Saturday for dinner. In the summer, it is the best because we spend most of the time outside. This past Saturday, I brought this Cherry Cream Cheese pie. It was a hit. Even Delilah, who had spent a half hour declaring that she did not want any pie, gave in and enjoyed this pie. 

I found this recipe in Grandma Holmes's recipe book. MDS does not remember it, but that is no reason not to make it. One great thing about this recipe is that it does not require the use of an oven, which is perfect during a hot summer day. While the pie takes no time at all to make, it does require refrigeration at various steps along the way. Also, it should not be left out too long because it tends to get too soft.

For this pie, you could use any type of crust. I chose to go with a no-bake graham cracker crust. Making a graham cracker crust is so easy, resist the urge to buy the pre-made one at the store, and just make it yourself. Another short cut would be to use a canned glaze, but avoid this short cut because making a glaze with fresh cherries is so much better. The recipe itself called for one cup of cherries, but I used 2 cups of cherries.

Cherry Cream Cheese Pie 

• 1 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter
• 8 oz. cream cheese
• 15 oz. can sweetened condensed milk
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1/2 cup cherry juice
• 2 tablespoons sugar
• 2 teaspoons corn starch
• 1-2 cups pitted cherries

Make the crust: In a bowl, mix the graham cracker crumbs and 1/4 cup of sugar together. Blend in the butter. Press into the bottom and sides of a 9-inch ungreased pie pan. Refrigerate for at least 30 minutes before filling.

Meanwhile, make the filling: Soften the cream cheese to room temperature and whip until fluffy. Gradually add in the sweetened condensed milk while continue beating until well mixed. Add in the lemon juice and vanilla. Pour into the crust. Refrigerate for at least three hours.

Make the cherry glaze: In a saucepan, blend cherry juice, 2 tablespoons sugar, and cornstarch. Cook, while stirring constantly, until thickened. Add the cherries. 

Spread the cherry glaze on the pie. Refrigerate until ready to serve. Enjoy!

BLT Sandwiches

BLT sandwiches are classic. Easy to make, delicious to eat, these sandwiches are a perfect meal. Mom made these sandwiches every now and then. They were not made for any special occasion, but usually, just on a regular weeknight.

The name of these sandwiches tells it all: bacon, lettuce and tomato. Of course, it is easy to add other ingredients. For these sandwiches, I also added some avocado or egg or cheese. Some use butter instead of mayo. I recommend toasting the bread to add a bit of extra crunch to the sandwich. Depending upon how high you pile on the ingredients, you will want to use a sturdy bread. I used honey oat bran bread from my local farmers market. The sandwiches were delicious.

BLT Sandwiches 

• Bacon, about 4 slices per sandwich
• lettuce
• sliced tomato
• bread
• mayo
• any extra ingredients

Cook the bacon. I prefer to lay it on a baking sheet and bake it in the oven at 375 for 12 minutes. Meanwhile, toast the bread and prepare the lettuce and tomato. Assemble the sandwiches by spreading mayo on the bread, then piling on the bacon, lettuce and tomato. Enjoy!

Coffee Marble Cake

I remember having various coffee-flavored cakes when I was young, so I am sure that Mom made this cake. I would bet Mom made this just for the family, likely on a Sunday night, and not for any special events. With this marble cake, the coffee flavor is not overwhelming, but it adds a nice taste to the yellow cake. Maybe that was what started me on my love of coffee.

This recipe recommended using Coffee Frosting, which is another recipe that I found in Mom's recipe box, but that recipe needs to be made ahead, and I forgot to make it ahead. So I will save the coffee frosting for another day. For this case, I just used a coffee glaze frosting by mixing about two cups powdered sugar with one tablespoon instant coffee dissolved in two tablespoons of water, plus more water, as needed. Alternatively, you could just use powdered sugar to dust the cake. Also, I did not have dry milk on hand, so I just used a tablespoon of regular milk. And I substituted marsala wine for the sherry.

I made this as MDS's birthday cake this year. It was delicious and the two of us finished the whole thing within a few days, although it could easily satisfy several people.

Coffee Marble Cake 

• 1 cup sugar
• 1/2 cup butter, softened
• 2 tbsp. brown sugar
• 1 tsp. vanilla
• 1 tsp. lemon juice
• 2 eggs
• 2 1/2 cups
• 3 tsp. baking powder
• 1/2 tsp. salt
• 1 tbsp. nonfat dry milk
• 1 1/2 tbsp. instant coffee
• 1 tbsp. sherry
• frosting

Heat sugar with 3/4 cup water until sugar is dissolved; cool thoroughly. Cream butter with brown sugar, vanilla and lemon juice until light. Add eggs and beat for two minutes on medium speed. In another bowl, blend flour, baking powder, salt and dry milk.  Alternate adding the flour mixture and the cooled sugar syrup to the butter and egg mixture, beating after each addition until smooth. In a separate bowl, blend coffee and sherry and stir in about 1/3 cup of batter.  Alternate spoonfuls of batter with small amounts of coffee mixture into a greased and floured nine-inch tube pan. Bake at 350 for 45 minutes or until done. Remove from pan and allow to cool. Frost or dust with powdered sugar. Enjoy!

Quick Parker House Rolls

This recipe takes no time at all for fresh bread. And because it uses staple ingredients, it is a perfect recipe for any time. The full recipe yields about 18 rolls, but it is easy to cut in half, if needed.

If you find that you like bread warm from the oven, but you are afraid to work with yeast, this is a good recipe for you. (Although, yeast is not difficult to work with, especially if you have thermometer to make sure the liquid is the right temperature.) MDS and I ate a bunch of these rolls just after giving them enough time to cool down so we wouldn't burn our mouths. They are delicious.

Quick Parker House Rolls 

• 4 cups flour
• 1 tsp. salt
• 6 tsp. baking powder
• 3 tbsp. melted butter, separated
• 1 1/2 cup milk

Sift together flour, salt, and baking powder. Add 2 tablespoons butter and milk to dry ingredients. Mix quickly until blended. Turn out on a floured surface. Knead lightly. Cut dough into 18 sections. Roll each section into a ball, then, using a rolling pin, flatten to about one half inch thick. Brush with melted butter, fold each in half and pinch the edges. Place rolls on a greased baking pan. Allow to rise for 10 minutes. Brush with melted butter. Bake at 450 for 15-20 minutes. Allow to cool. Enjoy!

Grape Salad

This Grape Salad is a salad in the same way that jello salad is a salad. That is, it is not a leafy green salad, but instead, this Grape Salad really is a dessert masquerading as a side dish. Nevertheless, it is a delicious treat, especially at a summer party or picnic. As you can see from this photo, our good friend Kal enjoyed the Grape Salad.

I first recall seeing Grape Salad when Laura brought it to a family party. It was a hit. It has since been made by Jenny, who gave me the recipe that I used. This time, I put aside some of the Grape Salad before adding the nuts. I love the nuts in this recipe, but I remember that I did not like the nuts when I was a kid. The recipe calls for pecans, which are perfect for this recipe, but other types of nuts would work just as well. And, of course, you could completely leave out the nuts if that is what you prefer. Both versions of the Grape Salad were popular at Mom's family gathering to celebrate the Fourth of July.

Grape Salad 

• 2 pounds green seedless grapes
• 2 pounds red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 1/2 cup brown sugar
• 1 cup crushed pecans

Wash and stem grapes. In a large bowl, mix sour cream, cream cheese, white sugar and vanilla, until blended. Stir in grapes until coated. In a small bowl, combine brown sugar and nuts. Add some to the grape mixture and stir to blend. Sprinkle remaining nuts over the top. Refrigerate overnight. Enjoy!

Coffee Cream Pie

Mom remembers making pies like this one. She did not make them for special events, but just for a different dessert. Although I did not like coffee as a kid, I love it now. But, the coffee flavor is not too strong, so try this pie even if you do not like coffee.

This pie is delicious and a perfect summer treat. It has a unique flavor due to the combination of the coffee and the nuts. And, it is very creamy, but not too rich.

For this pie, I used almonds for the nut crust. Any type of nut could be used, but I really like almonds with coffee. Also, I particularly liked the nut crust for the pie, and, I may even try using a nut crust for other types of pies.

Coffee Cream Pie  

Shell

• 1 egg white
• 1/8 tsp. salt
• 1/4 cup sugar
• 1 1/2 cups nuts, finely grounded

Filling

• 2 1/4 miniature marshmellow
• 1/4 cup water
• 1 tbsp. instant coffee
• 1 egg yolk
• 1 cup heavy cream, whipped
• 1 tsp. almond extract

Nut Shell: In a small bowl, combine the egg white and salt; beat until stiff but not dry. Gradually beat in 1/4 cup sugar until stiff, glossy peaks form. Carefully fold in 1 1/2 cups finely chopped nuts. Press onto bottom and sides (not rim) of an 8-inch well-greased pie pan. Prick shell with a fork. Bake at 400 for 12 minutes. Allow to cool.

Filling: Combine in a saucepan and place over medium heat 2 1/4 cups marshmallow, 1/4 cup water, 1 tablespoon instant coffee, stirring constantly until the marshmallow melts. Beat egg yolk, then slowly add to marshmallow mix. Cook over medium heat for one minute, stirring constantly. Chill until thick, but not set. Beat slightly. Fold into mixture whipped cream and almond extract. Pour into cooled nut shell. Chill several hours. If desired, decorate with whipped cream or nuts. Enjoy!

Grandma Holmes's Apple Cake

This recipe comes from one of Grandma Holmes's recipe cards. Grandma Holmes loved sweets, so it is not surprising that she had many recipes for cakes and such.

This apple cake is delicious and simple. When I mixed the cake, there seemed to be more apples than batter. I thought it might be too many apples, but I was wrong, it was just the right amount: There is apple in every bite.

I made this recipe in a 9x13 pan, but it could easily be made in a different pan or in muffin tins. Despite Grandma Holmes's recipe, I did grease the pan. The recipe calls for raisins and nuts, but I left them out. I had this cake unfrosted, but it would be delicious frosted with buttercream or other frosting. But, I did enjoy this cake warmed slightly with a scoop of ice cream.

Grandma Holmes's Apple Cake 

• 4 cups chopped apple
• 2 eggs
• 1 cup sugar
• 1/2 cup oil
• 2 cups flour
• 2 tsp. baking soda
• 2 tsp. cinnamon
• 2 tsp. vanilla
• 1 tsp. salt
• 1 cup nuts (optional)
• 1 cup raisins (optional)

Blend the eggs, sugar, oil, flour, soda, cinnamon, vanilla, and salt. Fold in the apples, nuts and raisins. Pour into a greased 9x13 pan. Bake at 350 for 45 minutes or until done. Allow to cool. Enjoy!