Grandma always knew how to make tried-and-true baked goods, and these recipes prove it! Feel like a kid again with recipes for cakes, cookies, breads and more.
Grandma’s Yeast Rolls
My grandmother use to make these rolls for family get-togethers and holidays. The applesauce adds so much flavor. —Nancy Spoth, Festus, Missouri
Contest-Winning Chocolate Potato Cake
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I’ve spent over 85 years on the farm.
Granny’s Spice Cookies
Granny always had a batch of these delicious, crispy cookies waiting for us at her house. When I miss her more than usual, I make these cookies and let the aroma fill my house and heart. —Valerie Hudson, Mason City, Iowa
Learn how to make grandma’s classic spritz cookie recipe!
Classic Blueberry Buckle
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
Skillet Herb Bread
We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom’s was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
Wild Rice Bread with Sunflower Seeds
I loved skipping the boring school cafeteria meals and going to my grandma’s house for lunch. She spent most of her life in northeastern Minnesota, which is reflected in this bread’s ingredients. Now my family uses this for our holiday stuffing. —Crystal Schlueter, Northglenn, Colorado
Blueberries and Cream Coffee Cake
This blueberry coffee cake is my go-to recipe for all of our holiday get-togethers because it’s perfect for breakfast or dessert. It’s easy to make, and it’s the most delicious coffee cake I’ve ever had. —Susan Ober, Franconia, New Hampshire
Grandma’s Pecan Rum Bars
My grandmother handed down the recipe for these gooey bars that we all love. The candied cherries are a must. —Deborah Pennington, Falkville, Alabama
Strawberry Buttermilk Skillet Shortcake
This scratch-made strawberry buttermilk cake is a family favorite. My grandma even carries out our family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, Florida
Chocolate Chess Pie
This is one of my mother’s go-to recipes. It’s a yummy spin on classic chocolate chess pie. — Ann Dickens, Nixa, Missouri
Grandma’s Carrot Cake
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Oat & Coconut Icebox Cookies
This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It’s a true cookie lover’s cookie: crispy on the outside, chewy on the inside and perfectly dunkable. —Lori Rowe, Tigerton, Wisconsin
Grandma’s Onion Squares
My grandma brought this recipe with her when she emigrated from Italy as a young wife and mother. It is still a family favorite. —Janet Eddy, Stockton, California
My grandmother made this zucchini banana bread for as long as I can remember, and I’ve been making it ever since I learned how to bake. Children love it for a snack, and it’s good to serve at any meal. It’s another delicious way to use zucchini, which is so abundant in late summer. —Eva Mae Hebert, Lafayette, LA
Minty Chocolate Cream Cheese Bars
I always looked forward to my grandma’s gooey rich cream cheese bars while I was growing up. This version includes mint, which is one of my favorite flavor add-ins. —Jill Lutz, Woodbury, Minnesota
Cast-Iron Chocolate Chip Banana Bread
I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan
Pecan Shortbread Tea Cakes
My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are, too!—Trisha Kruse, Eagle, Idaho
Grandma’s Blackberry Cake
A lightly seasoned spice cake lets the wonderful flavor of blackberries shine through in this delectable blackberry cake recipe. —Diana Martin, Moundsville, West Virginia
Winnie’s Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, California
Lemon Bars with Cream Cheese Frosting
I won a baking contest at Purdue University with this recipe for lemon bars with cream cheese frosting. I think you’ll love the dreamy topping. —Michael Hunter, Fort Wayne, Indiana
Grandma Pietz’s Cranberry Cake Pudding
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Caramel-Apple Skillet Buckle
My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I’ve adapted her recipe because I love the combination of apples, pecans and caramel. —Emily Hobbs, Springfield, Missouri
Grandma’s Molasses Fruitcake
This dense, dark, moist fruitcake was my grandmother’s recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! —Debbie Harmon, Lavina, Montana
Flaky Butterhorn Rolls
The recipe for these dinner rolls, slightly sweet and so very flaky, was my mother’s. They are simple to prepare because kneading skills are not required and the dough is easy to handle. My grandchildren have renamed them “Grandma’s croissants”! —Bernice Smith, Sturgeon Lake, Minnesota
Spiced Upside-Down Apple Pie
My grandma taught me to make this pie when I was 4. Over the years, I’ve kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina
Old-Fashioned Peanut Butter Cookies
My mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Mamaw Emily’s Strawberry Cake
My husband loved his mamaw’s strawberry cake recipe. He thought no one could duplicate it. I made it, and it’s just as scrumptious as he remembers. —Jennifer Bruce, Manitou, Kentucky
Grandma’s Sweet Potato Biscuits
The recipe for these mild-tasting biscuits was my grandmother’s. They’re a family favorite that we always serve at holidays. —Nancy Daugherty, Cortland, Ohio
I remember coming home sullen one day because we’d lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
My granddaughter nicknamed my mother Cookie Grandma because she made wonderful cookie—including these crisp and chewy treats. —Donna Grace, Clancy, Montana
Having lived in Germany, I try to keep my German cooking as authentic as possible. This lovely lebkuchen recipe is a culinary Christmas custom. —Cathy Lemmon, Quinlan, Texas
Gran’s Apple Cake
My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this recipe one that we treasured. Even though I’ve lightened it up, it’s still a family favorite. —Lauris Conrad, Turlock, California
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. —Maxine Hron, Quincy, Illinois
Grandma’s Honey Muffins
I can remember my Grandma Wheeler making these delicious muffins—we’d eat them nice and warm, fresh from the oven! She was a “pinch of this and handful of that” kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it’s a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Grandma Krause’s Coconut Cookies
Rhubarb Sour Cream Coffee Cake
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania
Grandma’s Star Cookies
My husband’s grandma would make these butter cutouts only with a star cookie cutter. I use various shapes for celebrations throughout the year. —Jenny Brown, West Lafayette, Indiana
Sour Cream Rolls with Walnut Filling
When I was a little girl, my grandmother taught me how to make these rolls. I remember feeling so special when “we” served them. If you have never worked with yeast, this is the recipe for you. —Nadine Mesch, Mount Healthy, Ohio
Gingersnap Crumb Pear Pie
This basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Grandma Nardi’s Italian Easter Bread
My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
Cookie Jar Gingersnaps
My grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They’re still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
German Black Forest Cake
As far as I know, this cake recipe can be traced back to my German great-grandma. When I got married, my mother gave me a copy and I hope to someday pass it down to my children. —Stephanie Travis, Fallon, Nevada
Apple Cake for Passover
Adding a dollop of whipped cream is a sweet addition to this Passover apple cake! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lime & Spice Peach Cobbler
This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania
Iced Orange Cookies
Hungarian Nut Rolls
It isn’t officially the holidays until I’ve made this treasured nut roll recipe from my husband’s grandmother. The apple-walnut filling is moist, subtly sweet and flavorful. —Donna Bardocz, Howell, Michigan
Buttery Orange Sugar Cookies
My husband’s grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
Chocolate Chip Red Velvet Whoopie Pies
Baking a fun treat is a must when my four grandchildren come to stay for “grandma camp.” Sometimes the grandkids help by piping the cake batter. —Linda Schend, Kenosha, Wisconsin
Raspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It’s no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Wholesome Wheat Bread
My sister and I were in 4-H, and Mom was our breads project leader for years. Because of that early training, fresh homemade bread like this is a staple in my own kitchen.
-Karen Wingate, Coldwater, Kansas
Crisp Sugar Cookies
I love this chocolate babka. It’s a rewarding recipe for taking the next step in your bread baking. Even if it’s slightly imperfect going into the oven, it turns out gorgeous. Look at those swirls! —Lisa Kaminski, Wauwatosa, Wisconsin
Lemon Raspberry Buckle
I’ve given a fresh summery twist to the classic blueberry buckle everyone loves by swapping out the blueberries for raspberries (my favorite) and adding sweet and tart lemon curd. This berry buckle cake recipe tastes great with vanilla ice cream! —Jenna Fleming, Lowville, New York
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert, you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Grandma Brubaker’s Orange Cookies
At least two generations of my family have enjoyed the recipe for these light, delicate orange-flavored cookies. —Sheri DeBolt, Huntington, Indiana
Black Forest Upside-Down Cake
The divine flavors of this simple Black Forest cake will impress your guests and leave you with many requests for the recipe! —Kimberly Campbell, Wheeling, West Virginia
Poppy Seed Cheese Bread
This easy-to-make bread goes well with a salad luncheon or a casserole dinner. But I especially like to serve it with spaghetti and pasta dishes. The cheese topping is its crowning glory! —Elaine Mundt, Detroit, Michigan
Best Red Velvet Cake
It’s just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Danish Coffee Cakes
There’s no brownie recipe or mix I’ve ever tried that’s better than this! And it’s so easy—you can mix it in one bowl in just a few minutes. My husband’s grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
Apple Raisin Bread
I’ve been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn’t stay around long with our sons home from college in the summer. —Perlene Hoekema, Lynden, Washington
Double Cranberry Banana Bread
We love quick breads, and I’ve found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas
Meringue-Topped Pecan Custard Pie
I only use this recipe on special occasions. It’s an amazing variation on the pecan pie everyone knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that’s the perfect ending to a multi-course feast. —Therese Asche, Maple Grove, Minnesota
Mama’s Blackberry Cobbler
Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama’s recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it’s baked. —Lisa Allen, Joppa, Alabama
This cookie recipe from my 91-year-old grandmother was my grandfather’s favorite. She still makes them and sends us home with the dough so that we can make more whenever we want, I love to make a fresh batch when company drops in. —Chris Paulsen, Glendale, Arizona
My family’s best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there’s enough to go around. You’ll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland
Grandma’s Rosemary Dinner Rolls
My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Double Butterscotch Cookies
This is a very old recipe that’s been in the family for generations. Sometimes I’ll omit the toffee bits and add miniature chocolate chips or coconut instead. —Beverly Duncan, Lakeville, Ohio
7UP Pound Cake
My grandmother gave me this 7UP pound cake recipe. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. —David Feder, Buffalo Grove, Illinois
Breakfast Apple Cake
Baked in a pretty tube pan and drizzled with icing, this breakfast cake will be a highlight of your holiday menu. I adapted the recipe from one of my grandmother’s. —Shaunda Wenger, Nibley, Utah
Grandma Russell’s Bread
I remember as a child always smelling fresh homemade bread and rolls whenever I walked into Grandma’s house. The warm slices were delicious and melted in my mouth! —Janet Polito, Nampa, Idaho
Old Fashion Gingerbread
My dad would always tell me his mother made gingerbread with hot water and that it was dense and rich with molasses. Over the years I looked for such a recipe, to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made one slight change, substituting shortening for lard. For gingerbread lovers, this classic version is wonderful, whether you eat it hot and dripping with butter or at room temperature. &mda
Rich Fruit Kuchens
This German classic is such a part of our reunions, we designate a special place to serve it. Five generations flock to the “Kuchen Room” for this coffee cake. —Stephanie Schentzel, Northville, South Dakota
Strawberry Rhubarb Cheesecake Bars
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Chocolate Pear Hazelnut Tart
As a teenage foreign exchange student in the south of France, I was horribly homesick. Then my host family’s Grandmother Miette arrived and asked if I’d like to help her bake this nutty tart from scratch. It turned my trip around and inspired my lifelong passion for baking. Weighing ingredients, roasting nuts, kneading dough—the art of baking transcends language. —Lexi McKeown, Los Angeles, California
Jelly Bean Cookies
It’s a family tradition for my grandmother and me to make these colorful cookies every year for the holidays. —Cheyenne Fink, Pleasantville, Pennsylvania
Oma’s Apfelkuchen (Grandma’s Apple Cake)
Frosted Spice Cookies
This recipe has been handed down through many generations of my husband’s family. The cookies were always in his grandmother’s cookie jar when he’d visit. Today, he enjoys them more than ever—and so do I. —Debbie Hurlbert, Howard, Ohio
I remember my mom making these rolls almost every Saturday so they’d be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they’re really not all that difficult to make. And there’s nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Italian Lemon Cookies
Christmas wouldn’t be the same without my grandmother’s cookies. A plate full of these light and zesty cookies is divine!—Elisabeth Miller, Broadview Heights, Ohio
Cast-Iron Apple Nutmeg Coffee Cake
I’m not a great baker, but I do love coffee. In an effort to practice my baking, I use up the morning’s last bit of coffee to make this cake—literally. It is super moist and crumbly, and tastes like you dunked your cake right into a cup of hot joe. — Darla Andrews, Schertz, Texas
Dipped Chocolate Logs
When my sister and I were little, we used to beg my mother and grandmother to make these buttery chocolate cookies during the holidays. Now, as moms ourselves, we get together every year to make Christmas cookies, and the chocolate logs are always on the top of our list. —Deanna Markkos, Western Springs, Illinois
Pennsylvania Dutch Funny Cake
I can still remember my grandma serving this delicious cake on the big wooden table in her farm kitchen. Every time I bake this unusual cake, it takes me back to those special days at Grandma’s. —Diane Ganssle, Bethlehem, Pennsylvania
Glazed Strawberry Cookies
Raisin Pecan Pie
I remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
Triple Berry Shortcake
My great-great-grandmother handed down her shortcake recipe. I’m sharing it because it’s way too fabulous to keep it a secret! —Sara Kingsmore, Vadnais Heights, Minnesota
Mexican Chocolate Sugar Crisps
My grandma loved these so much, she would hide them from my grandpa! I think of her every time I make a batch. Like Mexican spice? Try stirring in a little chili powder. —Michele Lovio, Thousand Oaks, California
Cinnamon Coffee Cake
I love the excellent texture of this easy cinnamon coffee cake recipe. Always a crowd-pleaser, its pleasing vanilla flavor enriched by sour cream may remind you of breakfast at Grandma’s! Make it the night before a holiday to save time in the morning. —Eleanor Harris, Cape Coral, Florida
Herbed Oatmeal Pan Bread
This beautiful, golden pan bread is especially good with a steaming bowl of homemade soup. The oats give it a distinctive flavor, and we really like the herb and Parmesan cheese topping.—Karen Bourne, Magrath, Alberta
Nana’s Chocolate Cupcakes with Mint Frosting
Even though Nana is no longer with us, her treats bring me so much joy every time
I bake them. For a more indulgent version, double the frosting and pile it on high! —Chekota Hunter, Cassville, Missouri
Favorite Mexican Cornbread
I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. —Donna Hypes, Ramona, California
Chocolate & Coconut Cream Torte
My grandmother passed this recipe down to me years ago and now I make it for my own grandchildren. When preparing, make sure the chocolate layer is properly chilled before adding the next layer, or the coconut will sink into it. —Jason Purkey, Ocean City, Maryland
Pecan Coffee Cake
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big timesaver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
It is at the height of local strawberry season; therefore, it is the perfect time to make this pie; no baking a filling, no top crust, just ripe sweet berries in a coating of sweet berry goop and real whipped cream! This dessert is so lick-your-fingers yummy that I don’t want you to miss it and have to wait until next June to enjoy this strawberry classic. The local orchard, Bechdolt’s Orchard has some, there are pick your own like Phillips Farm Market in Milford NJ where we went on Saturday and a few other pick your own close to the Lehigh Valley. Or try a farmer’s market for fresh flavorful local berries. If you can make a crust and stir the strawberry goop you can make this.
If you are one of my wheat loving friends; make whatever basic crust you like. The filling is naturally gluten free.
My mom loved this pie and frankly so does our entire family. Mom never put the cream cheese on the bottom but I like it as it keeps the crust from getting soggy and adds a delicate counter point to the sweetness of the filling.
It is not a great summer if you don’t indulge in this dessert at least once!
Angie’s GF Strawberry Glace Pie
1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)
2 tbsp sweet rice flour
1 Tbsp. granulated sugar
½ tsp xanthan gum
¼ tsp salt
6 Tbsp. cold butter cut into 6 chunks
1 lg egg
2 tsp fresh orange or lemon juice
Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. (I forget this step a LOT!)
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.
Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Prick it in a dozen places with a fork to keep it from blowing up bubbles. Bake in a preheated 375 degree oven for 15-18 minutes until the crust is light brown. Cool at least 30 minutes before filling.
1 cup mashed very ripe strawberries (I sort through the berries and use only the ripest ones for this part.)
2/3-3/4 cup sugar
3 tbsp cornstarch
½ cup water
Mix sugar and cornstarch in 1 qt heavy bottomed sauce pan, stir in water and mashed strawberries. Cook on medium heat until it boils, stirring constantly. If it seems too thick, add up to half a cup more water. It needs to be thin enough to cling to your berries. Boil and stir one minute. Let cool at least 20-30 minutes or until close to room temperature.
3-4 ounces of light cream cheese, room temperature
4-5 cups fresh strawberries, hulled
Line the bottom of the cooled pie shell with the cream cheese, spread it as evenly as possible. I use ½ an 8 ounce package. Place berries in a big bowl. Pour the glaze over top and gently mix. Pour the goopy berries into the pie shell. I like to pick the nicest ones for the top of it.
Chill 2-3 hours before serving. Make some real whipped cream, the fake stuff will not do for this pie; 1 cup heavy cream whipped with an electric mixer or a whisk until soft peaks, I like to chill the bowl and beaters a few minutes as it helps the cream whip faster. Then add 2-3 tbsp powdered sugar and ½ to 1 tsp. vanilla. Beat just a bit longer, until nearly stiff peaks. Slice the pie and top each piece with the whipped cream. Dive in! You won’t be disappointed.
Brown Rice Flour Mix– for crust
2 c brown rice flour
2/3 c potato starch
1/3 c tapioca flour
I feel that sourdough breads have a better crumb and texture than regular gf breads. They toast up simply amazing, sort of like an English muffin bread. Makes great sandwiches. Lovely for us celiacs who miss good bread in a deep and fundamental way. I actually have eaten a lot less bread since going gf, its expensive and sometimes very disappointing so I just kept finding ways to avoid it. Baking bread that is worth the time and ingredients can be very hit or miss. My French baguettes are delicious, and my Italian fennel and golden raisin wide loaves are wonderful but I have also made many subpar loaves of gf bread over the past 9 years. Gummy, heavy, grainy and poor flavor plus they often only taste good the day you bake them. I strongly urge you just take a minute and check out this gf sourdough group on fb. Another recent and strong source for possible gf bake recipes are the two cookbooks out by Aran Goyoaga. Last month I bought Cannelle et Vanille in hardcover which is mostly very interesting components of a healthy meal using lots of flavors and lots of vegetables and I just got Cannelle et Vanille Bakes Simple on kindle. I haven’t baked much yet from either book but I hear a lot of good buzz in social media from gluten free bakers. Folks on fb call her CV as a nickname, now you are in the know too! I will report in this blog on how bread turns out when I use her recipes.
As I wrote above, the ones out of the gf sourdough bread bakers on fb are pretty tasty, the raisin and current loaf was amazing fresh and delish toasted a couple days later. I froze a lot of it and it defrosts quickly in my microwave before toasting slices to give it all those golden nooks and crannies. The seeded one makes awesome avocado toast and I love it toasted along with a couple of eggs in the morning. Just know that these gf sourdough breads take several hours to rise, can’t be rushed. AG’s Bakes Simple has several non sourdough bread recipes. Also other kinds of baked goods. They are much quicker than sourdough; use yeast from the store. Enjoy!
The other book by her is all bakes cookbook but is is pretty much sold-out hence I bought it as a kindle.
Meanwhile, join that gf sourdough group on fb (who would have ever thought that such a group exists!) and make a starter; takes about 7-10 days. I used CV’s recipe that is made with brown rice flour. It’s not that difficult to stir up a loaf if you have a stand mixer and you might really enjoy watching the slow rise of a tasty loaf of gf sourdough bread.
Raisin bread before I cut into it. Incredible scent and flavor. Mmmmm best raisin bread ever!
I feed my starter most every day; just a little bit and try to discard some each week. I guess it is time for some scones this weekend! I made some interesting chocolate chip sourdough cookies the other day; uses just almond flour so it is a bit grainy to me, made also with coconut sugar and coconut oil so kinda healthy but just not quite the texture I am dreaming of. My favorite CC recipe is King Arthur’s recipe. I love how you can form and freeze the cookies in a ziplock bag and bake just as many as I like. I guess I will live without sourdough in them! Back to the sourdough scones; there is nothing going less than perfect with them. Incredible flavor and impeccable texture. This weekend it is raspberry time!
I had few portable baked snacks and a few bosc pears so I figured it was time for a new muffin recipe. This is a riff off a recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is similar to my recipe for apple nut muffins that I created from her banana muffin recipe. If I had to have just one GF cookbook hers would be the one for me.
Do use a fairly firm pear; I used a bosc which is naturally great for baking but almost any firm pear will do. Notice I didn’t say “hard”. Nope to that; not gonna taste great. Don’t chop them super fine or big; 1/3 inch dice is good.
I always enjoy eating a muffin still warm out of the oven. It is smart to freeze any you won’t eat in 2 days; ziplock freezer bag works great. They make super snacks. These muffins are kinda delicate; if you want to take them on a hike or car ride put them in a plastic food box – the rigid sides will keep your muffins safe from crushing.
Pear Spice Muffins
2 cups brown rice flour mix (see below)
2/3 c granulated sugar (can use coconut palm sugar: just increase milk by 2 Tbsp.)
1 tbsp. baking powder
1 tsp. baking soda
¾ tsp xanthan gum
1 1/2 tsp cinnamon
skimpy 1/2 tsp. nutmeg
1 1/2 c chopped firm pear; peel and core! (about 2 pears)
½ c chopped walnuts
2 large eggs beaten
½ c milk, 1 or 2 percent
½ c canola oil
DIRECTIONS: Heat oven to 375, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 14-16 muffins.
Mix all dry ingredients in bowl of stand mixer or big bowl
Add pear chunks and walnuts; stir to coat them with dry mix
Combine milk and oil, Beat in eggs. Add liquids to big bowl; stir until blended.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with a bit of raw old fashioned oatmeal; 2-3 Tbsp. should do it or try cinnamon sugar.
Bake 20-24 min until golden brown. I used my convection setting and did them for 17 minutes. Perfect. Do not over bake or they will taste dry. Rest five minutes and then remove from the pans and cool on a rack.
Freezes well for up to 3 weeks. Keeps in fridge (well wrapped) a few days.
Brown Rice Flour Mix base mix
2 c brown rice flour
No muffins in the freezer, and I was a tiny bit tired of all my flavors: it was time for a new kind of muffins. This is a riff on a recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics. It is very similar to her blueberry muffins. If I had to have just one GF cookbook hers would be the one: her quick breads are delicious! I saw the topping on a blog (Swirls and Spice) and modified it just a touch.
These muffins did not disappoint: delicate texture yet crunchy outside with a great blueberry cinnamon flavor. The pomegranate seeds add color and a touch of flavor. Fall is the season for pomegranates so toss them in and surprise your family. I suppose you could leave them out; add another ¼ cup of blueberries. I used frozen blueberries; easy to get in the winter, don’t defrost them before adding. There are walnuts in there to so you get some really great nutrients from the fruit and nuts. No guilt in eating one of these treats!
It must be mentioned that I used a different sugar; organic coconut palm sugar from Frey’s Better Foods. It looks like soft brown sugar, can be used 1-1; same amount as granulated sugar and tastes great. Best of all, it is low on the glycemic scale so you don’t get that sugar rush/crash nearly as much as most sugars. I found that to be so; no sugar reaction like I often get when eating sweet baked treats. I think it tastes slightly like brown sugar and it does darken the baked good slightly. As a pre-diabetic I love that this sugar is low glycemic; much better for my body. But use granulated sugar if that is what you prefer.
I always eat a muffin from the batch while they are still warm out of the oven, just perfection. The streusel topping makes them look like they came from a bakery.
It is smart to freeze any you won’t eat in two days time; a zip lock freezer bag works great. These muffins are delicate; if you take them on a hike or trip, put them in a plastic bin – rigid sides will keep them safe from crushing.
Blueberry Pomegranate Cinnamon Muffins
2/3 cup granulated sugar
¾ tsp. xanthan gum
¼ tsp. salt
1¼ cup fresh or frozen blueberries
1/3 cup chopped walnuts
¼ cup pomegranate seeds (ariels)
½ cup milk, 1 or 2 percent
½ cup canola oil
½ tsp. vanilla extract
½ cup rolled oats
¼ cup brown sugar
2 tbsp. almond meal
1½ tbsp. butter
¼ tsp. cinnamon
Directions: Heat your oven to 375 degrees, placing the rack in middle of oven. Spray muffin pans with cooking spray. One batch makes 12-16 muffins. I got 16 when I made them yesterday.
Mix all dry ingredients in bowl of stand mixer or big bowl Add fruits and walnuts; stir to coat them with dry mix. Combine milk and oil. Beat in eggs, add vanilla. Add liquids to big bowl; stir just until blended. It is a very thick batter.
Fill muffin pans 2/3 full. I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with the topping. Gently press the streusel into the muffin batter just a bit so it doesn’t fall off after they are done. Bake 21-24 min until golden brown. Do not over bake or they will taste dry. I let them cool 3-4 minutes before I removed them from the pans to cool on a rack.
Freezes well for a few weeks. Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.
Post script: I froze 2/3 of my batch and six days later I have just two left. These muffins are addictive and I love how they don’t raise my blood sugar noticeably yet they taste so wonderful; bursts of blueberry/pomegranate flavor and the crunch of the nuts. I promise that you will be thrilled with these muffins even if you skip the pomegranates!
So you might need to make a GF pie for the holidays. There are lots of fancy pies but I think pumpkin is a traditional yet easy to make pie choice: it has only a few steps and no top crust, not even crumbs. Make a crust, dump and mix up the filling, bake it, chill it and yumm it up!! Some people like theirs with whipped cream, I like mine plain so I can savor the spicy flavor all the better.
This GF crust by Annalise Roberts will work for any pie you should want to make including pecan pie. This particular pumpkin pie filling recipe is adapted from my 1970s Betty Crocker and is one I have made for years; perfect custard texture. If you like it really sweet add another quarter cup sugar.
My mom always says that eating a slice of pumpkin pie is like having an extra vegetable serving. I like to cook up a butternut squash and run it through a food mill to make it silky smooth for the pie but you can just buy a can of pumpkin, not pie filling which has other stuff; just the pumpkin please.
Go ahead, bake as easy a pie as is humanly possible and enjoy a tasty yet kinda healthy dessert for Thanksgiving or Christmas!
Angie’s GF Pumpkin Pie
1 Tbps. granulated sugar
6 Tbps. cold butter cut into 6 chunks
Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour.
Mix dry ingredients in bowl of stand electric mixer. Add butter and mix until crumbly and resembling coarse meal. Add egg and juice. Mix until it comes together into big chunks. Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you make the filling.
2 cups cooked pumpkin or butternut squash puree (canned is okay)
½ cup sugar
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. cloves
Sprinkle of nutmeg
1 3/4 c evaporated milk (1 can)
Beat eggs well and add the rest of the ingredients and mix it all together with a mixer at low speed until blended.
Put It Together:
Roll out pie crust between the two sheets of wax paper, try to get the thickness even, no thick middle! My sister Karen gave me a pie bag and I love it for an even thin crust. You can get one on line from King Arthur Flours. Peel off one side of paper and place in pie pan, centered. Remove other slice of wax paper. Crimp edges all around. Fill with pumpkin pie mixture. Sometimes I sprinkle the top with more cinnamon and nutmeg.
Bake in a preheated 425 degree oven for 15 minutes, lower temperature setting to 350 and bake for 45 minutes until just set and the crust is light brown. Cool and chill at least 2 to 4 hours before serving at or close to room temperature.
Brown Rice Flour Mix
2 c brown rice flour
Bailey’s Irish Cream Chocolate Chip Cookies
Cookie Butter Bars
Chocolate Bourbon Pecan Pie Cookies
Hard Apple Cider Cupcakes
Nutella kiss cookies
Easy Guinness Brownies
Red Velvet Cake Mix Cookies
Baking, Cookies, UncategorizedMarch 15, 2021
Irish Cream Sugar Cookies
The Best Chocolate Chip Cookies
Hot Cocoa Cookies
Brown Butter Pear Tart
Pumpkin Cornbread Muffins
Pumpkin Monkey Bread
Pumpkin Whoopie Pies
Dulce De Leche Filled Cookies
Easy Weeknight Dinners, Entrees, PastaOctober 14, 2020
Creamy Pumpkin Pasta
Butterscotch Marshmallow Blondies
Chocolate Coca-Cola Cookies
Easy Dulce De Leche Bars
Pain de Mie Unity Bread
This recipe comes from Michelin three-starred Chef Dominique Crenn of Atelier Crenn in San Francisco. Thanks to our partners at Miyoko’s Creamery, 100% of the proceeds go directly to World Central Kitchen and their efforts to distribute fresh meals across Ukraine and at border crossings. As a thank you for your donation, you’ll receive the ingredients to bake your own loaf of Chef Crenn’s pillowy pain de mie.
- Stand Mixer with Bread Hook Attachment
- Cooking Spray
- Large Mixing Bowl
- Kitchen Towel
- 8 ½ or 9-inch Loaf Pan
- Pastry or Basting Brush
- Food Thermometer (optional)
- Cooling Rack
- 153g (⅔ cup) Whole Milk
- 83g (2 Whole Eggs), beaten then measured, plus an extra egg for egg wash
- 63g (¼ cup + ½ teaspoon) Crème Fraîche or Sour Cream
- 8g (2 ¼ teaspoons) Active Dry Yeast
- 400g (2 ½ Cups + 2 Tablespoons) Bread Flour, plus extra for dusting
- 8g (1 ½ teaspoons) Fine Sea Salt
- 32g (2 Tablespoons + 2 teaspoons) Granulated Sugar
- 52g (4 Tablespoons) Unsalted Butter, softened
- Make sure you have all of your ingredients laid out and that your butter is softened and at room temperature. Separate out 2 Tablespoons of the bread flour to use for dusting your table for kneading the dough. Into the bowl of a stand mixer add the milk, egg, crème fraîche, and yeast. Gently add in your bread flour, with a spatula, or your hands, and begin to gently combine the ingredients together.
- Once the ingredients have been fully incorporated, and the dough is springy, soft, and slightly sticky, take it out of the bowl and put it onto a lightly floured work surface. Gently knead the dough by rolling it into a loose, plump log and pushing it towards you then pulling it back with the heel of your hand. Then fold one side into the middle, then the other side, rotate it 90 degrees and knead the log the same way again. Then shape it into a ball. Grease a large mixing bowl and transfer your dough into it, covering it with a kitchen towel. Let it proof for 30 minutes (it will proof two times after this!) in a warm area of your kitchen, such as on top of your fridge or on your oven, which will preferably be around 75°F-80°F.
- After the first proof, take the dough out of the bowl and do the folding method again, folding one side into the middle, then the other side on top, then rolling it back into a ball. Put it back into your greased bowl, cover it with a kitchen towel and proof for an additional 30 minutes in a warm area of your kitchen.
- To make the egg wash, whisk an egg in a small bowl. After the final proof, brush the top of the bread with a thin layer of egg wash with a basting or pastry brush. Put the bread into the oven and bake for 35-45 minutes, or until a food thermometer comes out at 195°F.
- Once it’s out of the oven, carefully unmold the bread from the pan and let it rest on a cooling rack for at least 30 minutes.
- Slice and enjoy your Unity Bread! (Chef recommends smearing soft butter or Miyoko’s Vegan butter on a slice and then drizzling warm chocolate on top to taste)
About the Chef
Chef Dominique Crenn
Chef Dominique Crenn and World Chef are partners on the Chefs for Unity Ukrainian Relief project benefitting José Andrés and his non-profit World Central Kitchen.
Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco, where artistry is at the forefront, cuisine is a craft, and the community is an inspiration. “Atelier” can be defined as a workshop or studio, a concept that drives Chef Crenn’s modern vision for fine French cuisine. Her highly distinctive French heritage and imaginative gastronomic lair behind the stove at Atelier Crenn is a clear reflection of her unique life story. In November 2018, Crenn became the first female chef in the US to receive three Michelin Stars. In 2021, Crenn was the recipient of the World’s 50 Best Icon Award.
Good evening all,
The jet lag has taken a greater toll than I thought after returning from a few weeks in SE Asia
Expect a lot of Thailand content mixed in with regular programming/ Everything from travel tips, restaurant recs, recipes and stories from the Thai people themselves.
Cannot wait to go back 🙏
ICYMI I was a guest recently on BowtiedCommoners podcast, “Common Sense”. We had a blast talking all things cooking, resturants, modern agriculture, japanese steel and more. 🙌 Listen on Spotify or with cool animations on YouTube
After the episode we ended up chatting more about cooking and I found out Commoner loves to bake. When asked her favorite item to bake, without hesitation, “Brown Butter Carrot Cake” was her answer.
This immediately caught my attention because browned butter is one of my favorite kitchen secret weapons. One of the best carrot cakes I ever had was made with brown butter, and we both love cream cheese frosting 😂 so I immediately asked her to do a guest post for all the sweet tooth lovers here.
Far more importantly, however, is how well it transports copious amounts of cream cheese frosting.
So, let us begin.
I believe that baking should be a “choose your own adventure.” Yes, you could weigh your flour. Yes, you could sift your powdered sugar.
You could be extremely precise in all aspects of the preparation- or, you could rely on the fact that something composed mainly of butter and sugar is extremely difficult to screw up. It’s up to you.
Now, let us begin. Here’s what you’re going to need:
For the cake:
· 10 tablespoons (142 grams) unsalted butter
· 2 ½ cups all-purpose flour
· 2 teaspoons baking soda
· ½ teaspoon fine salt
· 1 teaspoon cinnamon
· ½ teaspoon nutmeg
· ½ teaspoon ginger
· 2 cups firmly packed light brown sugar
· 3 large eggs (at room temperature)
· 1 cup unsweetened applesauce
· 1 teaspoon vanilla
· 3 cups finely shredded carrots (about 6 medium carrots) The recipe originally called for 4 but I needed 6, so I always suggest buying more.
· ¾ cup finely chopped walnuts or pecans
For the cream cheese frosting:
· 24 oz cream cheese, softened
· 2 sticks unsalted butter, softened
· 1 tablespoon vanilla extract
· ¼ teaspoon salt
· 5 cups powdered sugar, sifted (if you really want to)
I halved this recipe while making it for this article because I cannot be held responsible for my actions when a bucket of cream cheese frosting is in the refrigerator. And, it’s #cuttingseason.
I am a strong believer in “Quality Control.” It is a necessary step to ensure your final product is of the standard you expect- as such, I will indicate when it is appropriate to engage in “Quality Control” throughout the process.
1. Preheat the oven to 350°F. Grease (intensely) two 8-inch round cake pans and line with parchment paper.
2. (Here’s the brown butter part) In a skillet over medium heat, melt the butter. Every so often, “swirl” the pan as the butter continues to cook. It should be sounding like “snap, crackle, pop” right now. Once it stops popping and crackling, continue to swirl the pan until brown bits form at the bottom of the pan. It should be smelling FANTASTIC. 2-3 minutes after the popping stops, remove from heat, pour into mixing bowl and let cool completely.
3. Whisk together dry ingredients: flour, baking soda, salt, cinnamon, nutmeg and ginger.
4. To the browned butter, stir in the brown sugar, then eggs. Add in the applesauce, vanilla, and carrots. Stir in dry ingredients, mix until just combined. Stir in nuts. Opportunity for Quality Control #1
5. Divide batter into your cake pans. Bake until a knife inserted comes out clean, about 30 minutes (let cool completely before frosting).
Even better, let’s make some cream cheese frosting!
1. Beat cream cheese, butter, vanilla cinnamon, and salt on medium-high speed until very creamy and light (scraping down the sides of the bowl as needed). On low speed gradually add in sugar and beat until creamy. Opportunity for Quality Control #2,3,4,5
1. Place a layer on a platter.
2. Smother it with cream cheese frosting.
3. Place the second layer on top.
4. Smother with cream cheese frosting.
5. Daintily add chopped pecans or walnuts to the top!
(If you really wanted to show off, you could cut each layer in half first, then have a 4 layer carrot cake. I’ve considered it myself).
Now, you’ve got a beautiful, elegant dessert to take to Easter! Well done, Anon. You can see my two final products here: (one little one for #cuttingseason, and a Big Kahuna I made last year).
If you enjoyed this, make sure to listen to Octopod and I’s podcast episode! You can listen here: Commoner Interviews Octo!
Special thanks to Commoner for sharing this recipe with us. 👏
Make sure you checkout her YouTube channel, making some of the funniest and smart videos on the interwebs. In a world where laughter is becoming less common, Commoner cracks me up on the weekly.
Until next time! 🥂