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!

Sangria

Cold drinks and summertime go together. When I found this Sangria recipe, I knew it would be great on a warm summer day. Now, when I was a kid, I never had Sangria, and although this recipe is in her recipe box, I don't remember Mom making it. But that won't stop me from trying it now.

This recipe is excellent. I have made other Sangria recipes and there are many variations. Sangria is something that can be easily modified or made with many types of wine or fruit. For example, white wine and peaches makes a great variation. Mom's Sangria recipe is now my staple Sangria recipe. My only modification is to use the soda water just before serving, so if you are not planning on enjoying the Sangria all at once, add soda water to the glass as served.

Sangria 

• 1 bottle dry red wine
• 4 to 6 tablespoons sugar
• 1 stick cinnamon
• juice of one lemon
• 1 lemon, sliced
• 1 orange, sliced
• 1/2 cup brandy
• 8 ounces soda water
• Ice cubes

Several hours before serving, pour wine into a pitcher. Add sugar and stick cinnamon. Stir in lemon juice, lemon and orange slices. Refrigerate for several hours, stirring occasionally. Just before serving, add the brandy, soda and ice cubes. Enjoy!

Double Fudge Brownies

Due to my serious sweet tooth, dessert was always important to me. Mom often made brownies, which I love. Mom's recipe box has a bunch of brownie recipes. I do not remember all of them and I am not sure which one she made most often, so I will have to try them all to determine the best recipe.

This brownie recipe results in excellent brownies. These brownies are a good blend of cake and fudge texture. The flavor is rich but not too rich. All around, these are delicious brownies. I recommend enjoying these brownies warm with a scoop of vanilla ice cream.

Double Fudge Brownies 

• 1 1/2 cup sugar
• 2/3 cup butter
• 1/4 cup water
• 12 ounces semi-sweet chocolate chips
• 2 tsp. vanilla extract
• 4 eggs
• 1/2 tsp. baking soda
• 1/1 tsp. salt
• 1 1/2 cups flour
• optional: 1 cup nuts

In a saucepan, combine the sugar, butter, and water; bring just to a boil. Remove from heat. Add chocolate chips and vanilla; stir until chocolate melts. Beat in the eggs, one at a time. Blend in the baking soda and salt. Gradually add in flour. Spread the batter in a greased 13x9 pan. Bake at 325 for 50 minutes. Allow to cool. Enjoy!

Honey Oatmeal Bread

Mom regularly made bread when I was a kid. While her French Bread was the standard bread, she would occasionally try other breads. Her recipe box is filled with recipes for delicious breads. I remember some, but others I don't remember. Nevertheless, I am lucky to be able to try out all these recipes.

This honey oatmeal bread is excellent. Like all yeast breads, I find it helpful to use a thermometer to make sure the water used with the yeast is about 120 degrees. Mom never used a thermometer, and I have no idea how she got the temperature right. I don't know how she does it. This recipe calls for the bread to be topped with poppy seeds. While I love poppy seeds, they are now all over my kitchen. So next time I make this bread, I might just use some oats on the top instead of poppy seeds.

Honey Oatmeal Bread

• 2 cups boiling water
• 1 cup dry rolled oats
• 2 packets yeast
• 1 teaspoon salt
• 1/2 cup honey
• 2 tablespoon melted butter
• 5 cups flour
• 1 tablespoon olive oil
• 1 egg yolk beaten
• 1/4 cup poppy seeds

Pour boiling water over rolled oats and let stand for half an hour. Soak yeast for 5 minutes in 1/3 cup lukewarm (120 degree) water. Add salt, honey and melted butter to the oats; stir in yeast. Gradually add enough flour to make dough kneadable. Knead for 5 to 10 minutes, adding flour as necessary until dough is smooth and elastic. Put in a big bowl, oil its surface and cover with a towel. Set in a warm place to rise. When dough has doubled in size, punch down the dough; divide in 2. Shape into two loaves and put in an 8x4 pan. Let dough rise until it reaches the top of the pan. Coat tops with egg yolk and sprinkle with poppy seeds. Bake at 375 for 45 minutes. Allow to cool before slicing. Enjoy!

Grandma's Anise Cookies

Going through Grandma's recipes, I came across this one called Anise Squares. Neither Mom nor I remember Grandma making these, but anise is a very traditional Italian flavor, and anise cookies can be found at Italian bakeries. Anise seeds have a licorice-like flavor. I had to try these cookies.

Grandma's recipe calls these squares, but mine did not come out quite as square, so I will just call them cookies. The recipe is easy but the dough requires refrigeration. The recipe called for ground anise seed, but I substituted anise extract and whole anise seed. The cookies are tasty treats, especially with a cup of coffee. I must admit that I had one or two at breakfast with my coffee.

Anise Cookies 

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg, beaten
• 1 teaspoon anise seed
• 1 teaspoon anise extract
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 2 cups flour

Cream butter  in a large mixing bowl and gradually add sugar stirring constantly until smooth. Add egg and blend well. Mix in anise seed and extract, salt, and baking powder. Gradually add in the flour and blend vigorously. When dough is smooth, divide into 3 or 4 sections. Shape each section into a log roll about 2 inches in diameter. Wrap each roll in wax paper. Place the rolls in refrigerator for at least 30 minutes. Cut the log rolls into thin slices. Arrange the slices on a greased cookie sheet. Bake at 400 for 10 minutes. Allow to cool on a wire rack. Enjoy!