Grandma Holmes's Tomato Pudding

In looking through some of Grandma Holmes's recipes, I found a curious one. MDS did not remember the recipe and actually thought it sounded gross. But, to me, it sounded good. Tomato Pudding is a bread pudding that is baked in the oven. Like any bread pudding, it is a perfect use for bread that is about to become stale. Using Google, I learned that tomato pudding is in fact a common side dish in the south and also Northern Michigan. I suspect Grandma Holmes learned of this recipe via Northern Michigan.

Tomato Pudding makes a good side dish. I followed the recipe as is, but there could be some adjustments that could really make this dish. Next time I make this dish, I might try using some fresh garlic and oregano. MDS thought mixing in some cooked ground Italian sausage would make for a good addition. I saw some recipes that added a bit of cheese, usually just on top. Whether you follow the recipe as is or adjust it to suit your tastes, this dish is easy to make and enjoy.

Tomato Pudding 

• 1 (8 ounce) can tomato sauce
•  1/2 cup brown sugar
• 3/4 cup boiling water
• 6 tablespoon butter
• 5 slices bread, cubed

In a saucepan, combine tomato sauce, brown sugar and boiling water. Bring to a boil and continue boiling for five minutes, stirring occasionally. Meanwhile, in a casserole, melt the butter. Add in the cubed bread and toss the bread to coat with butter. Pour the tomato sauce over the bread. Bake for about 30 minutes at 350. Broil for the last minute if desired. Enjoy!

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!