It’s been several years since we’ve had a new post here on ‘At Grandma’s Table‘. I recently ran across this old family recipe and being that it’s one of the EASIEST cookie recipes I’ve ever used, I felt compelled to share it here. I hope you enjoy!
This recipe is from my Mother’s friend, Vida. She was a great cook, baker and homemaker. As kids, we always enjoyed a trip over to Vida’s house! Here’s her recipe for Coconut Macaroons:
Preheat oven to 325°
Combine ingredients and drop by teaspoonfuls on to greased cookie sheet. Bake until brown, about 20 minutes. Let cool on cookie sheet. Remove with metal spatula and cool completely on wire rack.
Even on a well-greased cookie sheet, these cookies will tend to stick a bit. If you use a newer or ‘bright’ cookie sheet, they will be a little easier to remove. Parchment paper is a good option to eliminate the sticking.
posted by Mountain Republic recipe by Vida Slater
A new recipe on AGT! What could be next? A new Friday Funnies??
This recipe was submitted by a friend who says, “These cinnamon pancakes with blueberry syrup were served to us at a bed and breakfast in the Midwest this past summer. I’m glad I asked them for the recipe and they were generous enough to provide it. I told the proprietor that I was going to pass the recipe around and they were quite pleased. So here it is.”
2-1/4 cups flour
2 TBSP sugar
1 TSP cinnamon
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2-1/2 cups buttermilk
6 TBSP butter (melted)
2 eggs ( at room temperature)
1 cup maple syrup
1 cinnamon stick
2/3 cup fresh blueberries
Whisk together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the buttermilk, melted butter and eggs.
Make a well in the center of the flour mixture and whisk in the wet ingredients until just combined, with some small lumps.
Heat a non-stick griddle or electric frying pan over medium high heat until a drop of water sizzles when splashed on the pan. Brush the griddle with melted butter. Pour 1/4 cupful of batter onto the griddle per pancake, leaving space between the pancakes. When bubbles form all over the edges of the pancakes and they release easily, flip the pancakes with a spatula.
Cook on the other side until the pancakes are evenly pale golden, about 2 to 3 minutes more. Repeat, adding a little more butter to the griddle as needed.
Meanwhile, heat the syrup and cinnamon stick over medium-low heat until warm and fragrant. Lower the heat, stir in the blueberries and leave over low heat until the blueberries are just warmed, but still hold their shape, about 1 minute. Serve over warm pancakes and enjoy!
Oh, garlic. How we love you. How you make any and every dish sing. How you beguile us with your charms, seeping out of our pores like some noxious gas, all the while making us believe that we do, in fact, smell attractive to those in our immediate vicinity. We choose to believe it.
Here’s the thing. When you infest my fridge in droves, like, in 600,000 cloves? I can’t seem to use you fast enough. You start…sprouting. And you become less than you were meant to be.
It is my hope that by roasting you, mashing you and spreading you, I can make you presentable and delectable once again. Please do understand.
Yum Plum Crumb Loaf…a little bit of a tongue-twister, but it really does describe this moist and tasty quick bread! Ann, who has lots of yummy recipes and had lots of plums from her backyard plum tree, gave me a recipe for Plum Bread that a friend gave her, which I changed up by adding a little more plums, a little more baking soda, and a crumb mixture on top. There’s actually some crumb mixture in the middle of the loaf too, just to give it a little extra sweetness, but it’s not very visible. I used red plums in this but you can use any kind of plum, or you could probably substitute peaches or nectarines, too–I haven’t tried that yet, but I don’t see why you couldn’t! I strongly recommend using parchment paper to line your loaf pan (instead of greasing the pan)–it will come out…
This is the second and last installment of my “When Life Gives You Bananas” dictums. This recipe is for when you have two over-ripe bananas languishing in the fruit bowl.
This is my mom’s recipe and today, March 28, is her birthday. Lois “DeDe” Garneau died 12 years ago this month but her recipes live on. Being a woman who didn’t waste words, mom named these cookies “Banana Cookies.” Their simple name defies their depth of taste and comfort.
I cooked my first dinner for mom’s birthday when I was 12. The main course was Shrimp Tarragon. I found the recipe in Good Housekeeping and the ingredients were frozen baby shrimp, dried tarragon (exotic back then) and a can of cream-of-something-condensed soup all gooed up and served over white rice. Mom said it was delicious and never had anything like it. My dessert was Red Velvet Cake with cooked frosting…
A snickerdoodle is a type of cookie made with butter, shortening or oil, sugar and flour, then rolled in cinnamon and sugar. Eggs may also sometimes be used as an ingredient. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. In modern recipes, the leavening agent is frequently baking powder. This is in contrast with the traditional technique of utilizing baking soda and cream of tartar, which we will use today.
Snickerdoodles can be referred to as “sugar cookies.” However, traditional sugar cookies are often rolled in white sugar after baking, whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon before baking.
The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln (lit. “snail noodles”), a kind of pastry. A different author suggests that the word “snicker” comes from the German word Schnecke, which describe a snail shape. Yet another hypothesis suggests that the name has no particular meaning or purpose and is simply a whimsically named cookie that originated from a New England tradition of fanciful cookie names.
These cookies tend to puff up at first and then flatten out. Hope you enjoy!
2-3/4 cups sifted flour
2 TSP. cream of tartar
1 TSP. baking soda
1/4 TSP. salt
1/2 cup soft shortening
1/2 cup soft butter
1-1/2 cups sugar
3 TSP. cinnamon and 3 TBSP. sugar (mix together & set aside)
Turn on oven to 400°
Mix the shortening/butter, sugar and eggs well.
Sift together the dry ingredients and stir in.
Mix well by hand. Mixture will be light and fluffy.
Roll into balls about the size of small walnuts.
Roll balls in the mixture of cinnamon & sugar.
Place 2″ apart on an ungreased cookie sheet.
Bake 8 -10 minutes until lightly browned, but still soft.
Wait 2 minutes for cookies to set, then place on a wire rack to cool.
Did you know that TODAY is National Potato Lovers Day! How will you celebrate? Souplantation/ Sweet Tomatoes has baked potatoes, sweet potatoes, Loaded Baked Potato Soup w/bacon, Irish Potato Leek Soup, and two kinds of potato salad. Happy National Potato Lovers Day!
The potato is a starchy, tuberous crop from the perennial Solanum tuberosumof the Solanaceae family (also known as the
nightshades). The word potato may refer to the plant itself as well as the edible tuber. In the region of the Andes, there are some other closely related cultivated potato species. Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world’s cuisine. It is the world’s fourth-largest food crop, following rice, wheat, and maize. Long-term storage of potatoes requires specialised care in cold warehouses.
Wild potato species occur throughout the Americas, from the United States to…
When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.
Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.
STIR AND READ
The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.
1-1/2 cups margarine
1-3/4 cups sugar
1/3 cup light corn syrup
1-1/2 cups chopped walnuts
4 ounces semi-sweet chocolate
1/2 cup finely chopped walnuts (if desired)
Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.
Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.
Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.
Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.
Break candy into irregular pieces. Makes about 2 pounds.
STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.