Gram’s Creamy Chicken Noodle Soup
Sandy Coffey
Cincinnati, OH
This is my one-of-a-kind chicken noodle soup. It goes well with peanut butter & jelly sandwiches any time of year...real comfort food!
2 lbs. boneless, skinless chicken breasts, diced
10 c. water
2 T. chicken bouillon granules
4 t. dried parsley
2 t. dried thyme
1/2 t. pepper
2 bay leaves
4 c. carrots, peeled and sliced
2 c. celery, diced
2 c. onion, chopped
8-oz. pkg. medium egg noodles, uncooked
4 c. milk, divided
1/2 c. all-purpose flour
In a large soup pot, combine chicken, water, bouillon and seasonings. Bring to a boil over medium-high heat. Add vegetables and noodles; return to a boil. Reduce heat to medium; cover and simmer 20 to 30 minutes, until vegetables are tender. Meanwhile, in a small covered container, combine one cup milk and flour; shake well until smooth. Stir into soup along with remaining milk. Continue cooking over medium heat until thickened and heated through. Discard bay leaves before serving. Makes 16 servings.
Soup is so nice when shared. Thank a friend with a basket of warm rolls and a pot of steaming homemade soup. What a welcome surprise on a brisk day!
Homemade Soup Noodles
Patricia Tiede
Cheektowaga, NY
My mom always made these tender noodles for her chicken soup. She also served them tossed with butter as a hearty side dish. These can be made very quickly in your stand mixer with the dough hook. They’re well worth the effort!
1-1/2 c. all-purpose flour
3/4 t. salt
3 large or 4 small eggs, beaten
Combine all ingredients in a bowl; mix with a fork until dough forms. If too dry, add a few drops of water. Knead dough several times on a floured surface; roll out until very thin. Cut dough into thin strips or squares, as desired. Lay noodles on floured surface. Bring a large saucepan of water to a boil over high heat. Add noodles; boil about 15 minutes, until noodles rise to the top and puff up. Drain; add to hot soup or toss with butter. Makes about 6 servings.
Keep a stash of aprons in big and little sizes for everyone who wants to help out in the kitchen!
Country Corn & Cheddar Chowder
Vicki Callahan
Saint Peters, MO
With sweet corn and other fresh-picked vegetables, this made-from-scratch soup is just delicious! When corn isn’t in season, substitute 3 cups frozen corn kernels.
6 ears corn, husked
3 T. butter, melted and divided
1 c. onion, diced
2 stalks celery, diced
1 leek, split and diced
1 red pepper, diced
2 t. ground cumin
1 t. ground coriander
1/2 t. cayenne pepper
1/2 t. salt
8 c. chicken broth
8-oz. pkg. shredded extra sharp Cheddar cheese
Brush the ears of corn lightly with one tablespoon melted butter. Grill or broil corn until roasted on all sides, about 5 minutes. Slice off kernels, reserving the cobs. Add remaining butter to a large, heavy soup pot over medium heat. Add corn, remaining vegetables and seasonings; sauté until vegetables are soft but not browned. Pour in broth. Bring to a boil; reduce to a simmer and add reserved corn cobs. Simmer 40 to 45 minutes, stirring occasionally. Discard cobs; stir in cheese and serve immediately. Serves 8.
When cutting the kernels from ears of sweet corn, here’s a clever way to keep them from flying all over the kitchen. Simply stand the ear in the center tube of an angel food cake pan...the kernels will fall neatly into the pan.
Cream of Broccoli Soup
Sara Tatham
Plymouth, NH
This is our family’s favorite broccoli soup. The bay leaves in this recipe make all the difference to the flavor! It doesn’t call for cheese like most broccoli soup recipes, so it’s a little bit healthier too.
3 c. chicken broth
1 bunch broccoli, chopped
1 onion, chopped
3 bay leaves
6 T. butter, sliced
1/4 c. plus 3 T. all-purpose flour
3 c. milk
salt and pepper to taste
In a Dutch oven over medium heat, bring broth to a boil. Add broccoli, onion and bay leaves. Reduce heat; cover and simmer until broccoli is tender. Discard bay leaves. In a separate saucepan, melt butter over medium heat. Stir in flour until smooth and bubbly. Remove from heat; gradually stir in milk. Return pan to heat and cook over medium heat, stirring often, until mixture is hot and thickened. Add one cup broccoli mixture to milk mixture, stirring until well blended. Gradually add all of milk mixture to broccoli mixture in the Dutch oven. Stir to combine well; cook and stir until well blended. Add salt and pepper to taste. Serves 4 to 6.
Yellowware soup bowls make any soup supper extra special. Pick up a set of vintage-style new bowls or collect old ones at antique shops...mix & match for fresh farmhouse style.
Grandma Jo’s Potato Soup
Hope Davenport
Portland, TX
My grandma has been making this satisfying soup for as long as I can remember. We really enjoy it on a chilly afternoon.
2 lbs. potatoes, peeled and diced
1/2 lb. carrots, peeled and diced
2 stalks celery, diced
1 onion, diced
4 c. water
12-oz. can evaporated milk
1/4 c. butter, sliced
onion and garlic seasoned salt to taste
pepper to taste
8-oz. pkg. shredded Cheddar cheese
3 slices bacon, crisply cooked and crumbled
Combine vegetables and water in a stockpot over medium-high heat. Cook until vegetables are fork-tender, 15 to 20 minutes. Reduce heat to low; stir in evaporated milk, butter and seasonings. Heat through. Ladle into soup bowls; garnish with cheese and bacon. Serves 6.
Evaporated milk was an old standby in Grandma’s day...it’s still oh-so handy because it’s extra creamy and needs no refrigeration. Keep several cans in the pantry to use in soups and gravies that call for regular milk.
Sunday Meeting Tomato Soup
Gretchen Ham
Pine City, NY
Fresh basil really makes this soup special. It’s often requested at our church’s Sunday soup & sandwich lunches after church services.
1/2 c. butter, sliced
1 c. fresh basil, chopped
2 28-oz. cans crushed tomatoes
2 cloves garlic, minced
2 pts. half-and-half
salt and pepper to taste
Garnish: croutons, grated Parmesan cheese
In a large saucepan, melt butter over medium heat. Add basil; sauté for 2 minutes. Add tomatoes and garlic; reduce heat and simmer for 20 minutes. Remove from heat; let cool slightly. Working in batches, transfer tomato mixture to a blender and purée. Strain into a separate saucepan and add half-and-half, mixing very well. Reheat soup over medium-low heat; add salt and pepper to taste. Serve topped with croutons and grated Parmesan cheese. Makes 10 servings.
Savory homemade croutons are easy to make. Toss cubes of day-old bread with olive oil, garlic powder, salt and pepper. Place bread cubes in a single layer on a baking sheet and bake at 400 degrees for about 10 minutes, or until toasty.
Mom’s Chicken-Veggie Soup
Marilyn Petersen
Boulder City, NV
Mmm...nothing says “I love you” like a bowlful of chicken soup brimming with noodles and vegetables.
1 to 2 T. olive oil
1/2 c. onion, chopped
2 T. garlic, chopped
1 c. carrots, peeled and diced
1 potato, peeled and diced
1 c. celery, diced
6 to 8 c. chicken broth
15-oz. can tomato sauce
1 c. boneless, skinless chicken, diced
3/4 c. frozen corn
1/2 c. frozen peas
2 t. dried parsley
1 t. lemon-pepper seasoning
1-1/2 c. wide egg noodles, uncooked
Heat oil in a large soup kettle over medium heat. Add onion and garlic; sauté for 3 to 5 minutes, until onion is translucent. Stir in carrots, potato and celery; sauté for an additional 8 to 10 minutes. Add remaining ingredients except noodles; simmer for 10 to 12 minutes. Add noodles and cook until tender, about 10 minutes. Makes 8 servings.
Need to add a little zing to a soup or stew? Just add a dash of herb-flavored vinegar...a super use for that bottle you brought home from the farmers’ market.
Grandma’s Pastina
Michelle McFadden-DiNicola
Highland Park, NJ
This is an old family recipe that my grandma used to make for us when we weren’t feeling well. It’s deceptively simple...and really delicious and cozy!
4 c. water
3 cubes chicken bouillon
2 cubes beef bouillon
3/4 c. tiny star or alphabet soup pasta, uncooked
1/2 c. fresh parsley, coarsely chopped
1/8 t. pepper
2 eggs
salt and pepper to taste
Place water and bouillon cubes in a soup pot over medium heat. Stir to break up bouillon cubes once the water is simmering. Stir in pasta, parsley and pepper; boil until pasta is tender, 3 to 4 minutes. Turn heat down to lowest possible setting. In a small bowl, whisk eggs lightly with a fork; season with salt and pepper. While stirring the soup slowly, pour in eggs. Continue stirring until eggs begin to turn white. Allow eggs to cook thoroughly, about one additional minute. Serve hot. Makes 2 to 3 servings.
Make a family recipe book of all the best handed-down family favorites. Tie it all up with a bow and slip a family photo in the front...a gift to be treasured.
Gramble’s Vegetable Soup
Sandy Coffey
Cincinnati, OH
This was my mom’s famous soup and now it’s mine. Since my grandkids are not fond of canned soup, they named mine “Gramble’s” vegetable soup. This soup simmers for several hours, and it’s well worth the wait. Yum...good to the last spoonful!
1 lb. stew beef, diced
1 onion, chopped
5 stalks celery, chopped
1 head cabbage, chopped
28-oz. can whole tomatoes
29-oz. can tomato purée
16-oz. pkg. frozen mixed vegetables
14-oz. can corn, drained
14-oz. can peas, drained
14-oz. can green beans, drained
14-oz. can sliced carrots, drained
salt and pepper to taste
In a large stockpot over medium heat, place beef, onion, celery and cabbage; add enough water to cover. Reduce heat to low; cover and simmer for one hour, stirring occasionally. Add undrained tomatoes and tomato purée; continue simmering for 30 minutes. Stir in frozen vegetables and simmer another hour. Mix in remaining ingredients and simmer another hour. Makes about 15 servings.
Be sure to bring out all the old family photo albums at your next family gathering. They’re sure to spark fun conversation as guests look at pictures they haven’t seen in years!
Nonnie’s Italian Wedding Soup
Liz Roaden
Miamisburg, OH
This recipe was in our family long before I came along! My grandmother always served it at holiday dinners. We still have it on special days...when she passed on, my mom and then my youngest sister took over making the wedding soup. It brings back such memories!
18 c. water
4 boneless, skinless chicken breasts
1 yellow onion, peeled
1 c. celery, diced
1 c. carrot, peeled and diced
12 to 15 cubes chicken bouillon, or to taste
2 10-oz. pkgs. frozen chopped spinach, thawed
Optional: frozen mini meatballs, uncooked acini de pepe or orzo pasta
Garnish: croutons
In a 6-quart stockpot, combine water, chicken and whole onion. Bring to a boil over medium-high heat. Reduce heat to medium and cook until chicken juices run clear, 10 to 15 minutes. Remove onion and discard. Remove chicken and shred; return to pot. Add celery and carrot; continue to simmer, uncovered, for 45 minutes. Stir in bouillon, spinach and meatballs, if using; simmer over low heat an additional 30 minutes. If desired, stir in pasta about 5 minutes before soup is done. Garnish with croutons. Makes about 25 servings.
When you look at your life, the greatest happinesses are family happinesses.
Mini Ham & Cheesewiches
Elisa Thompson
Celina, TN
I always take these little sandwiches to family gatherings. I have a very large family, so I have to fix lots!
17-oz. pkg. brown & serve dinner rolls
8-oz. pkg. sliced deli ham
12 slices American cheese
Garnish: melted butter, garlic salt
Slice each roll in half like a hamburger bun. Place a slice of ham and a slice of cheese on each roll bottom. Add tops; brush with butter and sprinkle with garlic salt. Arrange on an ungreased baking sheet. Bake at 450 degrees until golden and cheese is melted. Makes one dozen.
A sweet way to remember Sunday dinner at Grandma’s house...use a vintage flowered hankie as a mat for her handwritten recipe cards.
Granny’s Tin Can Soup
Barb Pitcock
Bowling Green, KY
My granny had a large family and this soup, served with fresh bread, filled a lot of hungry tummies. I would like to dedicate this recipe to my sister, Norma, whom I love dearly. The two of us played with this recipe until we perfected it. I hope you enjoy it as much as we do!
1 lb. ground beef, browned and drained
15-oz. can diced tomatoes
15-oz. can diced tomatoes with chiles
15-1/2 oz. can chili beans
15-oz. can corn
2 10-3/4 oz. cans vegetarian vegetable soup
10-3/4 oz. can tomato soup
16-oz. can sliced potatoes, drained
14-1/2 oz. can sliced carrots, drained
Combine all ingredients in a large stockpot. Bring to a simmer over medium heat. Reduce heat and simmer, uncovered, for 35 to 40 minutes, stirring occasionally. Makes 8 to 10 servings.
Grandma’s stove always had a pot of savory soup bubbling on a back burner...use a slow cooker to cook up the same slow-simmered flavor! A favorite soup recipe that simmers for one to 2 hours on the stove can cook for 6 to 8 hours on the low setting without overcooking.
Grandma Logsdon’s Beef Stew
Teresa Amert
Upper Sandusky, OH
My mother may have gotten this recipe from her mother-in-law, since Mama “didn’t know how to boil water” as a 19-year-old bride. Mama used our own beef, and of course, all the vegetables came from our garden. We kids did the hoeing and weeding and shelled the peas and beans. Since there were so many of us, it didn’t take that long! This stew is delicious with baking powder biscuits, hot from the oven.
1-1/2 lbs. beef round steak, cut into bite-size pieces
1 T. oil
1/4 c. all-purpose flour
2-1/2 c. water, divided
1 c. tomato juice or sauce
5 potatoes, peeled and quartered
1 onion, sliced
2 carrots, peeled and chopped
1 stalk celery, chopped
1/2 c. peas
Optional: 1/2 c. green beans
salt and pepper to taste
In a large soup pot over medium heat, brown beef in oil. Drain; sprinkle with flour and mix in. Slowly add 1/4 cup water; stir well. Add tomato juice or sauce and an additional 1/4 cup water; stir together and bring to a boil. Stir in remaining water; add remaining ingredients. Cook, partially covered, over low heat until beef and vegetables are tender, about one hour. Ladle into rimmed dinner plates. Serves 4.
Plan ahead for soups and stews that are practically fat-free. Simmer soup the day before, refrigerate overnight and simply lift off the fat that solidified on the top.
Plenty o’ Veggies Beef Stew
Paula Marchesi
Lenhartsville, PA
Years ago, when I helped my mom in the kitchen, there was no such thing as a slow cooker. Well, times have changed. This is a version of my mom’s recipe which for years has been a mainstay in our home. Perfect for today’s slow cooker!
8 slices bacon, diced
3 lbs. stew beef, cubed
6 carrots, peeled and thickly sliced
6 tomatoes, peeled and cut into wedges
4 potatoes, peeled and cubed
3 c. butternut squash, peeled and cubed
1/2 c. frozen lima beans
1/2 c. corn
2 cloves garlic, minced
2 t. dried thyme
2 14-1/2 oz. cans beef broth
6 c. cabbage, chopped
1/2 t. celery salt
1/2 t. pepper
In a large skillet over medium heat, cook bacon until crisp. Remove bacon to paper towels with a slotted spoon and refrigerate; reserve pan drippings. Brown beef in batches in reserved drippings; drain. In a 6-quart slow cooker, combine carrots, tomatoes, potatoes, squash, beans, corn, garlic and thyme. Top with beef. Pour broth into slow cooker. Cover and cook on low setting for 8 hours. Stir in cabbage and seasonings. Cover; increase to high setting and cook for 30 to 35 minutes, until cabbage is tender. Sprinkle servings with bacon. Makes 10 to 12 servings.
Pass along Grandma’s soup tureen or kettle to a new bride...fill it with jars of favorite seasonings and tie on a cherished soup recipe.
Aunt Jessie’s Welch Stew
Ida Mannion
North Chelmsford, MA
This simple recipe is from my husband’s grandmother. He still remembers how the aroma of this stew would make him feel comfy and warm.
4 slices bacon, diced
1 onion, finely chopped
1 green pepper, chopped
1-1/2 lbs. ground beef
2 10-3/4 oz. cans tomato soup
2 15-oz. cans pork & beans
salt and pepper to taste
In a large saucepan over medium heat, cook bacon until crisp. Add onion and pepper; sauté until translucent. Add ground beef and brown; drain. Stir in remaining ingredients; simmer over low heat for 15 to 20 minutes. Makes 2 to 4 servings.
Add flavor to soups with dried celery leaves. Spread fresh celery leaves on a baking sheet and bake at 180 degrees for about 3 hours. When they’re crisp, store them in a canning jar. To use, crumble the leaves into the soup pot.
Grandma Hallie’s Spicy Chili
Ashley Hull
Virden, IL
This recipe is from my Great-Grandma Hallie. I am so glad I actually have one of her recipes written down! She would make the best food and say, “Honey, it’s all up here,” meaning she memorized all her recipes. This recipe shows what a wonderful cook she was!
2 lbs. ground beef
1/4 c. dried, minced onion
2 t. salt
2 10-3/4 oz. cans tomato soup
2 16-oz. cans kidney beans
2-1/2 c. water
1 t. Worcestershire sauce
2 T. butter, sliced
3 T. chili powder
In a large soup pot, brown beef over medium heat; drain. Add remaining ingredients; reduce heat to medium-low. Simmer for 45 minutes, stirring occasionally. Makes 8 to 10 servings.
Pour herbs and spices into your hand before adding them to a kettle of hot soup. Sprinkling herbs right from the container over hot food can cause them to absorb steam and clump.
Abigail’s Crusty White Bread
Abigail Smith
Gooseberry Patch
My mother used to bake a version of this bread in early summer. We enjoyed it hot from the oven with fresh butter and strawberry jam, homemade with berries from her patch...a tradition I now share with my own children.
2-1/2 c. water
1 T. active dry yeast
1 T. sugar
1 T. salt
7 c. all-purpose flour, divided
1/4 to 1/2 c. butter, softened and divided
Heat water until very warm, about 110 to 115 degrees. In a large bowl, combine 1/2 cup warm water, yeast and sugar. Stir until foamy; let stand for 5 minutes. Add remaining water, salt and 3-1/2 cups flour. Blend with an electric mixer on low speed, using a dough hook if available. Add remaining flour, 1/4 cup at a time. Beat on medium speed for 10 minutes, until dough is smooth and elastic. Beat in butter, one tablespoon at a time. Place dough in a lightly greased bowl, turning to coat. Cover with a tea towel; set in a warm place. Let rise for 45 minutes, until double in bulk. Punch down dough and turn out onto a floured surface; divide in half. Roll out each half into a 12-inch by 9-inch rectangle. Fold each rectangle into thirds, pinching seam closed. Place loaves in 2 greased 9"x5" loaf pans, seam-side down. Cover again and let rise until double, about 45 minutes. Bake at 375 degrees for 35 to 45 minutes, until golden. Cool on a wire rack. Makes 2 loaves.
Keep fresh-baked rolls hot alongside servings of soup. Before arranging rolls in a bread basket, place a terra-cotta warming tile \in the bottom and line with a flowered tea towel.
Jai Lai Herb Butter
Karen McCann
Marion, OH
A central Ohio restaurant used to be famous for serving this fantastic butter with their rolls. My family loves it! I’m sure yours will too.
1 lb. butter
4 t. lemon juice
1/2 t. garlic powder
1 t. dried oregano
1 t. dried chives
1 t. dried thyme
1 t. dried rosemary
1 t. dried tarragon
Place butter in a bowl; soften to room temperature. Add lemon juice and garlic powder; blend until smooth. Finely crush herbs and add to butter mixture; mix well. Spoon into a covered crock or form into logs and wrap in plastic wrap. Chill overnight before serving. May be frozen; allow to thaw in refrigerator. Makes one pound.
Cooked Cheese
Judy Scherer
Benton, MO
My great-grandmother used to make this yummy spread. It’s been a family tradition ever since.
16-oz. container cream-style cottage cheese
1-1/2 t. baking soda
1/2 c. margarine, sliced
3/4 c. pasteurized process cheese spread, diced
Spoon cottage cheese into a bowl. Sprinkle with baking soda; let stand 2 hours. Place margarine and cheese spread in a heavy saucepan over low heat. Stir until melted; mix together and add cottage cheese mixture. Cook and stir over low heat until thin and smooth. Serve warm as a spread for bread. Makes 8 servings.
Swope Bread
Dan Needham
Columbus, OH
My grandmother used to make this simple batter bread. We never did find out where the name came from, but it is tasty and easy to make.
2 c. whole-wheat flour
1 c. all-purpose flour
1/2 c. sugar
1 t. salt
2 t. baking soda
2 c. buttermilk
In a large bowl, stir together flours, sugar and salt; set aside. In a separate bowl, dissolve baking soda in buttermilk. Stir buttermilk mixture into flour mixture; beat well. Pour batter into a lightly greased 9"x5" loaf pan. Bake at 350 degrees for one hour, until golden. Cool on a wire rack. Makes one loaf.
Turn slices of bread into jigsaw puzzles...dinnertime fun for the kids! Butter bread slices and use a cookie cutter to slice a shape through the center. Then cut the surrounding bread into puzzle pieces with a kitchen knife. Mix up the pieces before serving the sandwich.
Cloverleaf Oat Rolls
Sharon Crider
Junction City, KS
It wouldn’t be Sunday dinner at Grandma’s without a basket of her delicious homemade rolls on the dinner table!
1 c. quick-cooking oats, uncooked
1/3 c. brown sugar, packed
1 t. salt
1/3 c. shortening
1-1/2 c. boiling water, divided
1 env. active dry yeast
4 c. all-purpose flour, divided
1 egg, beaten
Place oats, brown sugar, salt and shortening in a large bowl; pour 1-1/4 cups boiling water over all. Let stand until lukewarm. In a separate small bowl, let remaining water cool slightly; sprinkle with yeast and stir until dissolved. Add yeast mixture to oat mixture along with 2 cups flour and egg. Beat until well blended. Add remaining flour, a little at a time, to make a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic. Place dough in a greased bowl; turn so top is greased. Cover with a tea towel; let rise in a warm place until double in bulk, about 1-1/2 hours. Punch down; let rise again until double, about 30 minutes. Form into one-inch balls; place 3 balls in each cup of greased muffin tins. Let rise again until double, 20 to 30 minutes. Bake at 375 degrees for about 25 minutes, until golden. Makes about 2-1/2 dozen.
When baking bread, if the water added to yeast is too hot, it will kill the yeast. Use Grandma’s old trick to test the temperature...sprinkle the heated water on your forearm. If it doesn’t feel either hot or cold, the temperature is just right.
Homemade Butter Rolls
Deborah Goodrich
Smithfield, VA
These scrumptious rolls are a must for our family’s holiday dinners. We smoke our own ham, so they go hand-in-hand around here on our farm. Try them split and filled with thin slices of ham...yum!
1 c. water
1 env. active dry yeast
1/2 c. sugar, divided
3 eggs, beaten
3/4 t. salt
4-1/2 c. all-purpose flour
1/2 c. butter, melted
Heat water until very warm, about 110 to 115 degrees. In a large bowl, sprinkle warm water with yeast and 2 tablespoons sugar. Stir; let stand 5 minutes. Stir in remaining sugar, eggs and salt. Gradually stir in enough flour to make a soft dough. Cover and let rise for about 1-1/2 hours, or until double in bulk. Punch down. Use the melted butter to coat hands generously; form dough into 2 dozen rolls. Place rolls into 2 greased 13"x9" baking pans. Cover and let rise again until double, about 2 hours. Bake at 400 degrees for 10 minutes, or until golden. Makes 2 dozen.
Give breads and rolls a beautiful finish. Whisk together a tablespoon of water with an egg yolk for a golden finish, or an egg white for a shiny luster. Brush over dough just before baking...so easy!
Grandma’s Best Crescent Rolls
Marsha Overholser
Ash Grove, MO
My grandmother’s rolls have always been a favorite at our family and church dinners. Grandma used a pie cutter to cut the dough into wedges. These make excellent cinnamon rolls too!
1/4 c. water
1 env. active dry yeast
1/4 c. sugar
3/4 c. warm milk
1/4 c. oil
3/4 t. salt
3 c. all-purpose flour
1/4 c. butter, melted
Heat water until very warm, about 110 to 115 degrees. In a large bowl, dissolve yeast in warm water. Stir in sugar, milk, oil and salt. Add enough flour to make a stiff dough; knead until smooth and elastic. Place dough in a separate greased bowl; turn to coat. Cover and let rise until double in bulk. Punch down dough; divide in half. On a floured surface, roll out each half into a 12-inch circle. Spread melted butter on dough; cut each circle into 12 wedges. Starting at the large end of each wedge, roll up and place in a greased 13"x9" baking pan. Cover and let rise a second time. Bake at 350 degrees for about 20 minutes, or until golden. Makes 2 dozen.
A tiered cake stand is just right for holding a variety of breads, rolls and muffins to serve with dinner.
Delicious Quick Rolls
Ursula Juarez-Wall
Dumfries, VA
My Grandma Bohannon is the most amazing woman I know! Not a single holiday meal passed without Grandma’s piping-hot rolls on the table, and for decades she made dozens & dozens of rolls to sell to her neighbors. At ninety-nine years of age, she no longer bakes, so I am glad to share this recipe of hers.
1 c. water
1 env. active dry yeast
2 T. sugar
2 T. shortening, melted
1 egg, beaten
2-1/4 c. all-purpose flour
Heat water until very warm, about 110 to 115 degrees. In a large bowl, dissolve yeast in warm water. Add remaining ingredients; beat until smooth. Cover and let rise until double in size, about 30 to 60 minutes. Punch down. Form dough into 12 balls and place in a greased muffin pan. Cover and let rise again until double, about 30 minutes. Bake at 350 degrees for 15 minutes, or until golden. Makes one dozen.
A loaf of homemade bread is always a welcome gift! To make sure it stays fresh and tasty, let the bread cool completely before wrapping well in plastic wrap or aluminum foil.
Homemade Southern Dumplings
Lena Butler Smith
Pickerington, OH
My grandmother, a southern-raised Native American Indian, made these dumplings for every holiday for as long as I can remember. It was an unspoken rule that this is the dish that Mawmaw brings. They’re great to serve over mashed potatoes, rice and chicken. It took me awhile to convert her recipe from “handfuls & pinches” but I finally got it worked out. Now, when I make these dumplings, my father feels right back at home!
2 c. all-purpose flour
1 c. milk
2 T. butter
salt to taste
32-oz. container chicken or beef broth
Combine flour, milk, butter and salt in a large bowl. Mix together by hand until well blended and dough forms. On a floured surface, roll dough out 1/2-inch thick. Use a pizza cutter to cut into long noodles, about 2 inches wide; set aside. In a large stockpot over medium-high heat, bring broth to a boil. Drop dumplings into boiling broth and cook for 5 to 7 minutes. Remove when done. Serves 8 to 10.
Add a little whimsy to a buffet table...under an old-fashioned glass garden cloche, arrange a little bird’s nest and a tiny bluebird from a craft store.
Angel Biscuits
Tara Geiger
Carrollton, TX
It just isn’t Sunday dinner without a basket filled with tender biscuits baked from my grandmother’s recipe! We’ve always called them biscuits, but they are really more like a yeast roll.
5 c. all-purpose flour
1/3 c. sugar
1 T. baking powder
2 t. baking soda
2 t. salt
1/2 c. corn oil
2-1/2 c. buttermilk
1/2 c. water
2 envs. active dry yeast
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt; set aside. Mix together oil and buttermilk in a separate bowl; add to flour mixture. Heat water until very warm, about 110 to 115 degrees. Dissolve yeast in warm water; add to mixture and mix thoroughly. Refrigerate overnight in a tightly closed container. With floured hands, pinch off palm-sized pieces of dough; tuck under sides and arrange rolls in a greased 13"x9" baking pan. Cover and let rise 40 minutes to an hour, until double in size. Bake at 450 degrees for 20 minutes, until golden. Makes 2 to 3 dozen rolls.
Keep tiny pots of fresh herbs on the kitchen windowsill...they’ll be right at your fingertips for any recipe!
Maravene’s Cornbread Gators
Judy Goldthorp
Euless, TX
We’ve made this cornbread recipe of my mother’s for many years. We’ve always called them “Cornbread Alligators” just for fun...slice open the wedge and the alligator will open his mouth for a bite of butter! This cornbread tastes great with a glass of milk and is a must-have with chili or stew on a chilly day.
1 egg, beaten
1 c. milk
2 T. oil
3/4 c. cornmeal
1 c. all-purpose flour
1/3 c. sugar
1 T. baking powder
1 t. salt
Whisk egg, milk and oil in a bowl; set aside. In a separate bowl, mix remaining ingredients and add to egg mixture. Using a spoon, mix only until moistened; mixture will be lumpy. Pour batter into a greased and floured 9" round cake pan. Bake at 425 degrees for 20 minutes. Cut into wedges. Serves 8.
Treat everyone to honey-pecan butter with warm biscuits or rolls. Simply blend together 1/2 cup butter, 1/2 cup honey and 1/3 cup toasted chopped pecans. Delectable!
Tracy’s Bacon Cornbread
Mary Walsh
Valencia, CA
This recipe from Grandma Tracy has been in our family for over fifty years, so you know it has to be good! We love it with bowls of homemade soup.
1 egg, beaten
1 c. milk
1/2 c. bran cereal, shredded or crushed
1 c. yellow cornmeal
1 c. all-purpose flour
2 T. sugar
1-1/2 t. baking powder
Optional: 1/2 t. salt
2 to 3 slices bacon, diced
Garnish: butter
In a large bowl, mix together all ingredients except bacon and butter. Pour into a greased 8"x8" baking pan. Sprinkle bacon over top. Bake at 375 degrees for 30 minutes, or until golden. Cut into squares; serve warm with butter. Makes 8 to 10 servings.
Share silly memories at the next family get-together. Ask everyone to jot down their favorites and toss them in a hat. Pull them out one at a time to read out loud...guaranteed giggles!
Grandmother’s Brown Bread
Kathleen Walker
Mountain Center, CA
Serve this hearty old-fashioned bread warm with homemade apple butter...it’s the best!
1 c. molasses
2 c. sour milk or buttermilk
2 eggs, beaten
1/4 c. shortening, melted and cooled
2 c. all-purpose flour
4 c. whole-wheat, graham or bran flour
1 c. brown sugar, packed
2 t. baking soda
1/2 t. salt
Mix molasses, milk, eggs and shortening in a bowl; set aside. Combine remaining ingredients in a separate large bowl; add molasses mixture and stir until moistened. Pour batter into a greased 9"x5" loaf pan; let stand 20 minutes. Bake at 350 degrees for 45 minutes. Cool on a wire rack. Makes one loaf.
It’s fun to bake mini loaves of quick bread in empty food cans...they make great little gifts too! Grease cans well and spoon in batter a bit more than half full. Set cans on a baking sheet and bake at 350 degrees for 25 to 30 minutes, depending on the size of the cans.
Country Wheat Crackers
Jo Ann
These crisp, hearty homemade crackers are a real treat with a bowl of hot vegetable soup!
1 c. whole-wheat flour
1 c. all-purpose flour
1/2 t. baking powder
1/2 t. salt
2 T. butter, diced
1/3 c. water
1 T. whipping cream
Garnish: butter
Mix flours, baking powder and salt in a bowl. Cut in butter with 2 knives until mixture resembles coarse meal. Add water and cream; stir to form a stiff dough. Pat dough into a 13-inch by 13-inch square on an ungreased 15"x10" jelly-roll pan. Score into 16 squares; pierce each square several times with a fork. Bake at 300 degrees for 45 minutes. Cool on pan; break apart and store in an airtight container. Serve with butter. Makes 16.
Ruth’s Swiss Bacon-Onion Dip
Ruth Cooksey
Plainfield, IN
A yummy hot appetizer to serve with crackers until dinner is ready.
8-oz. pkg. cream cheese, softened
1 c. shredded Swiss cheese
1/2 c. mayonnaise
2 T. green onions, chopped
8 slices bacon, crisply cooked and crumbled
1 c. round buttery crackers, crushed
Mix cheeses, mayonnaise and onion; spread in a greased 8"x8" baking pan. Top with bacon and cracker crumbs. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until hot and bubbly. Makes about 4 cups.
Grammy’s Sweet Bread
Susan Rodgers
Mohnton, PA
As a child, I always looked forward to my grandmother bringing a loaf of her sweet bread every Easter and Christmas. She didn’t use a written recipe, so one time I asked her how she made it and I wrote it down. It took me several tries until I felt it was as good as Grammy’s bread. Thank you, Grammy!
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
3 eggs, beaten
2 t. vanilla extract
1 c. water
2 envs. active dry yeast
8 c. all-purpose flour
1/2 t. salt
2 c. warm milk
16-oz. pkg. raisins
1/2 c. butter, melted
Garnish: sugar
In a very large bowl, blend together softened butter and shortening. Add sugar, eggs and vanilla, beating well after each addition; set aside. Heat water until very warm, about 110 to 115 degrees. In a cup, add yeast to warm water; stir until dissolved. With a large wooden spoon, gradually stir flour and salt into butter mixture alternately with yeast mixture and warm milk. Mix well; stir in raisins. Turn out dough onto a floured surface. Knead, adding additional flour until dough is no longer sticky. Return dough to bowl. Lightly spray dough with non-stick vegetable spray; cover with wax paper and a tea towel. Let rise 6 to 8 hours or overnight, until double in size. Punch down; divide into 6 equal portions and place in 6 greased 9"x5" loaf pans. Cover and let rise again until rounded, 4 to 6 hours. Drizzle melted butter over loaves; sprinkle with sugar. Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool on wire racks. Makes 6 loaves.
Here’s how to tell when rising dough has doubled in size. Press two fingertips 1/2-inch deep into the dough, and then release. If the dent remains, the dough has doubled.
Cinnamon Bread
Dawn Saunders
New Brunswick, Canada
This recipe from my mother is my daughter’s very favorite...it is her only request when she comes home for a visit!
1/2 c. shortening
1 c. sugar
2 eggs, beaten
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. sour milk or buttermilk
3 T. sugar
1 t. cinnamon
In a large bowl, blend shortening and sugar; stir in eggs and set aside. In a separate bowl, combine flour, baking powder, baking soda and salt; add to shortening mixture alternately with milk. Mix sugar and cinnamon in a cup; set aside. In a greased 9"x5" loaf pan, alternate 4 layers of batter and sugar mixture. Bake at 350 degrees for one hour. Cool on a wire rack. Makes one loaf.
Choose an older neighbor or friend to “adopt” as a grandparent! This is so good for your children, especially if their own grandparents live out of town. As a family you can do little service projects like washing windows, raking leaves, or weeding flower beds that will be greatly appreciated.
Peachy Oat Bread
Sharon Velenosi
Stanton, CA
So yummy made with fresh peaches just off the tree! I’ve also used canned peaches, drained very well.
2 c. whole-wheat flour
1 c. quick-cooking oats, uncooked
3/4 c. sugar
3 T. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon
2 c. peaches, pitted and chopped
2 eggs, beaten
1 c. milk
1/4 c. oil
In a large bowl, stir together dry ingredients. Add peaches and stir gently to coat; set aside. In a separate bowl, whisk together eggs, milk and oil. Add to peach mixture; stir just until moistened. Pour batter into a greased 9"x5" loaf pan. Bake at 350 degrees for one hour. Cool in pan 10 minutes. Remove from pan and cool completely on a wire rack. Makes one loaf.
Sunday afternoon is a great time to watch sweet and funny old family home movies together. Draw the drapes and scatter plump cushions on the floor for extra seating. Pass the popcorn, please!
Farmhouse Pumpkin Bread
Brandi Divine
Forney, TX
My Great-Grandmother Mayne used to make this at her home in the country. It is still a family favorite, especially around the holidays.
3-1/2 c. all-purpose flour
3 c. sugar
2 t. baking soda
1-1/2 t. salt
1 t. cinnamon
1 t. nutmeg
1 t. ground ginger
3/4 c. oil
2/3 c. water
4 eggs, beaten
2 c. canned pumpkin
Optional: 1 c. chopped pecans or walnuts
Combine all ingredients except nuts in a large bowl; mix well. Fold in nuts, if desired. Divide batter into two, 9"x5" loaf pans that have been sprayed with non-stick vegetable spray. Bake at 350 degrees for about 30 minutes. Makes 2 loaves.
Bake some crisp cornbread sticks. Stir up a corn muffin mix, pour it into a cast-iron cornstick pan and bake according to package directions. So tasty, and little ones love ’em!
Special Zucchini Bread
Tara Geiger
Carrollton, TX
My grandmother had a wonderful fruit & vegetable garden...it was one of my favorite things about her. She would bake this bread for me when I visited her in the summertime. It’s yummy served warm with butter or at room temperature with whipped topping!
3 eggs, beaten
2 c. sugar
1 c. oil
1 T. vanilla extract
2 c. zucchini, grated
3 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1 T. cinnamon
1 t. salt
1 c. chopped pecans
In a large bowl, beat eggs, sugar, oil, vanilla and zucchini together. Add remaining ingredients in order listed; mix well. Pour batter into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for one hour. Makes 2 loaves.
Subtract fat from quick breads, cakes and other baked goods...it’s a snap. Just replace some of the oil in the recipe with the same amount of applesauce, puréed prunes or canned pumpkin.
Banana-Nut Bread
Carolyn Ayers
Kent, WA
This scrumptious recipe has been in my family for about seventy-five years. My grandmother lived in Bermuda and made this bread using bananas picked from the banana trees in her yard.
2 c. all-purpose flour
1 c. sugar
1 t. baking soda
1/4 t. salt
1/2 c. canola or safflower oil
2 eggs, beaten
3 very ripe bananas, mashed
1 c. chopped walnuts or pecans
Combine flour, sugar, baking soda and salt in a bowl; mix well and set aside. In a separate large bowl, mix oil and eggs; add bananas. Add flour mixture and mix well; stir in nuts. Pour batter into a greased 9"x5" loaf pan or two, 7"x3" loaf pans. Bake at 350 degrees, 45 minutes for a regular loaf pan or 25 to 30 minutes for 2 smaller pans. Makes one regular loaf or 2 smaller loaves.
Quick breads will have a better flavor if you store them overnight before slicing and serving them.
Apple Pie Bread
Mackenna Ask
Lynnwood, WA
We especially enjoy this bread at autumn apple-picking time, but it’s wonderful year ’round! It freezes well too.
3 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
2 t. cinnamon
1 t. nutmeg
1/2 t. ground cloves
3 eggs, beaten
1 c. oil
1-1/4 c. brown sugar, packed
1 c. sugar
1 T. vanilla extract
2 c. Fuji apples, cored, peeled and diced
3/4 c. chopped pecans
Sift flour, baking powder, baking soda, salt and spices together in a bowl; set aside. Beat eggs, oil, sugars and vanilla together in a separate large bowl. Add flour mixture to egg mixture; beat well. Add apples and pecans; stir until mixed well. Pour batter into 2 greased 8"x4" loaf pans. Bake at 325 degrees for 40 to 60 minutes, until a tester inserted in the center comes out clean. Cool pans on a wire rack for 20 minutes. Turn bread out of pans; cool completely. Makes 2 loaves.
A single vintage quilt patch makes a charming topper for a bread basket...just stitch it to a large napkin in a matching color.
Raisin Spice Bread
Nancy Neff Bell
Shawnee Mission, KS
This is my grandmother’s recipe...it’s over a hundred years old! This scrumptious bread is very moist, yet it has no eggs in it.
1 c. shortening
3 c. water
3 c. sugar
16-oz. pkg. raisins
1 t. ground ginger
1 t. ground cloves
1 t. nutmeg
1 t. cinnamon
1/8 t. salt
5 c. all-purpose flour
2 t. baking soda
Optional: chopped nuts to taste
In a large saucepan over medium heat, combine shortening, water, sugar, raisins, spices and salt. Bring to a boil; boil for 5 minutes, stirring occasionally. Remove from heat; cool completely. Add remaining ingredients; mix well. Pour batter into 2 greased and floured 9"x5" loaf pans. Bake at 350 degrees for one hour, or until center tests done. Makes 2 loaves.
