Jam Dandy Cake

I am not sure where Mom got this recipe or why it is called a dandy cake. It is possible that the name derives from Dundee cake, which is a Scottish fruitcake traditionally made with orange marmalade made by Keillers of Dundee. This cake is meant to be served warm. In addition to being a delicious dessert, it could serve as a delicious breakfast coffee cake.

The cake portion is a very simple cake using standard pantry ingredients. When I made this recipe, I used cherry jam (as suggested by Mom's recipe) and sliced almonds. But many other fruit and nut combinations would be delicious. Next time I make this cake, I might try raspberry jam with hazelnuts.

Jam Dandy Cake

• 1 1/2 cup flour
• 1/4 cup sugar
• 2 1/2 tsp. baking powder
• 1/4 cup butter, softened
• 3/4 cup milk
• 1/4 cup brown sugar
• 1/4 cup chopped nits
• 2/3 cup jam

Combine flour, sugar, baking powder, butter, and milk. Beat for 50 strokes with a fork. Pour into a greased 9-inch square pan. Sprinkle top with brown sugar and nuts. Then dot with jam. Bake at 375 for 25 to 30 minutes. Serve warm. Enjoy!

Vanilla Crisps

In looking for a simple cookie recipe, I came across this recipe from Mom. These cookies are simple, delicious, and easy to make. I made this recipe to share the cookies at my block party, and the cookies were a hit. I had intentionally made small cookies because the small cookies are so easy to eat. I do not know why they are called vanilla crisps because the cookies have a nice chewy texture like a good butter cookie.

The recipe itself is simple, and the cookies are terrific as is. Or, you could easily dress them up by mixing in chocolate chips, making them thumbprint cookies with your favorite jam, or adding a tasty frosting. Whether you enjoy the basic cookie or a dressed-up version, these cookies are delicious.

Vanilla Crisps 

• 1 cup butter, softened
• 1 cup sugar
• 1 tsp. vanilla
• 1 egg
• 2 cups flour

Beat butter, sugar, and vanilla until fluffy. Add egg and beat until light. Stir in flour. Drop by spoonful 2 inches apart on ungreased cookie sheet. Bake at 350 for 10 minutes. Allow to cool. Enjoy!

Grandma's Pasta Salad

My Grandma's recipes frequently lack full detail and require a bit of improvisation. This pasta salad recipe is no exception. So the amount I list below are estimates that you can easily adjust to suit your preferences. This pasta salad is a great summer recipe.

I made this recipe because many of the vegetables required were growing in my garden and just waiting to be used. My cherry tomato plants have been producing non-stop tomatoes all summer. My bell pepper plants have been producing waves of peppers. The cucumber plants are also still going strong, but recently the squirrels have started to take bites out of the cucumbers. I do not currently have any onions growing so I used plenty of fresh chives.

Grandma's Pasta Salad 

• Box of spiral pasta, cooked and drained
• 2 cups chopped tomato
• 2 cups chopped cucumber
• 2 cups chopped bell pepper
• 1/2 cup chopped onion or chive
• 1/2 cup sliced black olive
• 2 Tbsp. olive oil
• 1 Tbsp. white wine vinegar
• 1 Tbsp. mustard
• 1 cup cubed cheddar cheese

Mix together pasta, tomato, cucumber, bell pepper, onion/chive, and olive.  Make a vinaigrette by blending the olive oil, vinegar, and mustard together. Toss salad with vinaigrette. Top with cheese cubes. Enjoy!