Grandma's Biscuits

Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg. 
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

Grandma's Best Doughnuts

Grandma's Best Doughnuts

2 Tbsp. butter, softened

3/4 cup sugar

1 egg

3/4 cup buttermilk

3 cups flour 

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. nutmeg

1/4 tsp. cinnamon

1/8 tsp. salt

oil for frying

Cinnamon Sugar - 1/2 c. sugar + 2 tsp. cinnamon

1.  In mixer beat together butter and sugar; add the egg; mix well.

2.  In a separate bowl, mix together the flour, baking powder, baking soda, nutmeg, cinnamon and salt. 

3. Add dry ingredients and buttermilk alternately, mixing well.

4.  Turn onto a floured board. Knead for a couple of minutes, adding more flour if dough is too sticky to work. 

5.  Roll to 1/4 inch thick. Cut with doughnut cutter.

6.  Fry in 375 degree oil - just a few at a time - 2 minutes per side.

7. Drain on paper towels. Toss in cinnamon/sugar mixture.

Grandma's Hermits

Grandma's Hermits

2 c. packed brown sugar

1/2 c. vegetable shortening

1/2 c. butter, softened

1/2 c. cold strong coffee

2 eggs

3 1/2 c. flour

1 tsp. baking soda

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. salt

1 1/2 c. raisins

1 c. chopped nuts

Heat oven to 375 degrees.  

Mix brown sugar, shortening, butter, coffee and eggs.

Stir in flour, baking soda, nutmeg, cinnamon and salt.

Stir in raisins and nuts.

Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet.

Bake 8 to 10 minutes or until almost no indentation remains when touched.

Cool slightly on cookie sheet. Then remove to rack to cool completely.

Makes about 7 1/2 dozen.

Grandma's Gingerbread

Grandma's Gingerbread

1/2 cup butter, softened

1/2 cup sugar

1 egg

1 cup molasses

2 1/2 cup flour

1 1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. cloves

1 tsp. ginger

1 cup hot water

Cream butter; gradually add sugar, mixing well. Add egg and molasses, mixing well.

Combine dry ingredients; add to the creamed mixture alternately with the hot water - beginning and ending with the flour mixture - beat well after each addition.

Pour batter into lightly greased and floured 9-inch square pan.

Bake at 350 degrees for 35-40 minutes or until a wooden pick inserted in center comes out clean.

Makes 9 servings.

Grandma's Biscuits

Grandma's Biscuits

3 c. flour
2 1/2 tbsp. sugar
1 1/2 tbsp. baking powder
3/4 tsp. salt
3/4 tsp. cream of tarter
3/4 c. butter
3/4 c. milk
1 egg, beaten

Heat oven to 425.
Mix together all dry ingredients.
Add butter and with pastry cutter, cut in until it looks like coarse meal. Stir in milk and egg.
Turn onto floured board and knead 4 or 5 times. Roll to 3/4 inch thickness. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake for 10 to 15 minutes.

Buffalo Chips

Buffalo Chips

2 c. butter, softened
2 c. brown sugar
2 c. white sugar
4 eggs
2 tsp. vanilla
4 c. flour
2 tsp. baking soda
2 tsp. baking powder
2 c. oatmeal
2 c. crushed corn flakes
1 package (12 oz) chocolate chips
1 package (12 oz) butterscotch chips
1 c. chopped walnuts
12 oz. mini M & M's
1 1/2 c. coconut
1 c. raisins

Blend butter and sugars. Add the rest of the ingredients - one at a time - mix well.
Drop on cookie sheet with ice cream scoop and bake at 325 for about 20 minutes.

NOTE: You can add anything you want to these cookies. I've used peanut butter chips or cinnamon chips or chopped peanut butter cups.

Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies

1 c. butter
1 c. sugar
1 c. powdered sugar
2 beaten eggs
1 tsp. salt
1 c. oil
1 tsp. vanilla
5 c. flour
1 tsp. baking soda
1 tsp. cream of tarter

Cream butter and sugars. Add eggs, salt, oil and vanilla; mix thoroughly. Add sifted flour, baking soda and cream of tarter; blend well.
Take pieces of dough - about the size of a walnut - roll into a ball; place 1-inch apart on greased cookie sheet. Put 1/2 c. sugar in a small dish and be ready with a glass tumbler about 2 1/2 inches in diameter. Dip bottom of glass into sugar, then press dough balls flat. As soon as the glass is oil it will pick up enough sugar to decorate the top of the cookies.
Bake at 350 for about 8 to 10 minutes. Makes about 7 dozen.

Durgin Park Baked Beans

Durgin Park Baked Beans

1 lb. dried navy beans
1/2 tsp. baking soda
1/2 lb. salt pork
1/2 medium onion (peeled, but uncut)
4 Tbsp. brown sugar
1/3 c. molasses
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper

Soak beans overnight.

Preheat oven to 325. Place baking soda in Dutch oven and fill halfway with water. Bring to a boil; add beans.  Boil for 10 minutes. Drain beans in colander and run cold water over them. Set aside.

Dice salt pork into 1 inch cubes. Put 1/2 the salt pork on bottom of pot with onion. Put beans in pot. Put in remaining salt pork on top of beans.

Mix together sugar, molasses, mustard, salt and pepper with 3 c. hot water; pour over beans. Cover. Bake for 6 hours. Check periodically for liquid. Add water if needed. DO NOT FLOOD THEM.

This is a copycat recipe from the Durgin Park Restaurant in Boston, Mass. This is exactly what my Grandma would make in her old cast iron stove fueled with coal. She would cook them all night - usually on a cold night in the winter. The aroma when you walked into her house was amazing! Always serve with Boston Brown Bread and Maple Leaf Hot Dogs with some mustard on the side.

You can find the Boston Brown Bread recipe on my Pinterest site under "Breads". Or, you can go to the King Arthur Flour site - that's where I got it.

Peanut Butter Fudge

Peanut Butter Fudge

3 c. sugar
3 Tbsp. cocoa
pinch salt
1 stick butter
1 c. evaporated milk
3 heaping Tbsp. peanut butter*
3 heaping Tbsp. marshmallow creme (Fluff works best)*

Mix together sugar, cocoa and salt in a heavy saucepan. Bury up the stick of butter. Pour in the evaporated milk. Bring to a rolling boil. Boil like this for about 6 or 7 minutes. DO NOT STIR.  At the end of 6 minutes, test a bit in cold water to see if it forms a soft ball. If so, then it's ready.

Now, beating continuously, add the peanut butter and the marshamallow creme.  Beat until it's all mixed in and loses it's shine. Pour into a buttered pan. Let set completely and cool before cutting into squares.

*When measuring the peanut butter and marshmallow creme, use a serving tablespoon - NOT a measuring spoon.

Grandma's Molasses Cookies

Grandma's Molasses Cookies

1 c. molasses
1 tsp. vinegar
1 heaping Tbsp. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 c. shortening                                                                                                                                  
1/2 c. boiling water (more if needed)
2 tsp. soda
3 c. flour
2 tsp. baking powder

Pour boiling water over shortening. Beat in molasses and vinegar.  Add the rest of the ingredients.

Roll out onto floured board - about 1/4 inch thick.  Use a biscuit cutter to cut out big cookies and place on greased cookie sheet.

Bake at 350 for about 10 minutes.*
These are best when you frost them with chocolate frosting. That's what my Gramma and Mother always did. These were one of those cookies we got when Autumn rolled around.

*This is a recipe from my grandmother. There were no directions - just ingredients. So, I had to add directions as I remembered. You might have to adjust the baking times.