Nutty Cracker Delights

This recipe is from my grandma. There was no measurement given for the pecans, so I guestimated.

42 club crackers
1/2 c butter
1/2 c sugar
chopped pecans (1/2 - 1 c?)

Place crackers in a single layer in a foil-lined 15x10x1" pan. In a saucepan over med heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 1 min. Remove from heat; pour evenly over crackers, sprinkle with chopped pecans. Bake at 350 degrees for about 8 min. Immediately remove from pan, cutting between crackers. Makes 3 1/2 dozen. Freezes very well.

Marshmallow Graham Bars

This recipe is from Hubby's grandma. I think she makes these bars every Easter. It seems she always has them when we visit her and Grandpa in spring. :)

1 c sugar
2 beaten eggs
3/4 c butter
1 tsp vanilla
2 1/2 c graham cracker crumbs
2 1/2 c mini marshmallows (Grandma always uses the mulit-colored ones.)
1/2 c coconut
1/2 c chopped nuts

Place first 3 ingredients in a saucepan over low heat. Watch closely til butter is melted. Cook slowly for 3 min. Add vanilla. Cool slightly.

While mixture is cooling, mix together remaining ingredients. Pour sugar mixture over graham cracker mixture. Mix well.

Pour into buttered 9x13 pan. Refrigerate. Cut into bars. Makes 2-3 dozen.

Grandma's Meatballs

This definitely one of my comfort foods. I remember my grandma making these meatballs frequently when I was growing up (and she still does).

When I was young, she and my grandpa used to take us cousins camping with them every summer in their camper. These meatballs were always served at atleast one meal on our camping trip. One year I remember her saying that she made 72 meatballs for us hungry campers!

We usually serve mashed potatoes with this. The recipe's gravy is so good served over the potatoes!

When my grandma gave me this recipe, it didn't have amounts for the minced onion, cracker crumbs, or ketchup. I don't usually measure how much of them I put in the recipe, but I've included estimated amounts for each.

The recipe can easily be doubled (or tripled or more).

1 lb ground beef (thawed)
1 egg
minced onioin (about 1 Tbsp)
cracker crumbs (about 1/3 c)
ketchup (about 1 Tbsp)
1 can tomato soup
1 can cream of mushroom soup

In a bowl, mix together first 5 ingredients. Shape into balls and place in 9x13 pan. Mix together soups in a bowl and add a little water so that the soup mixture is pourable. Pour soup mixture over meatballs, covering all. Cover pan with foil and bake at 350 degrees for 1 hr or til meatballs are done. Makes about 24 meatballs.

Oatmeal Scotchies

I remember making these cookies with my Grandma when I was little.

2 c flour
1 tsp baking soda
1 c soft butter
2 eggs
1 1/2 c uncooked quick oats
1/2 tsp orange extract
2 tsp baking powder
1 tsp salt
1 1/2 c packed brown sugar
1 Tbsp water
6 oz butterscotch chips

Combine flour, baking powder, baking soda, and salt. Set aside. Combine butter, brown sugar, eggs, and water; beat til creamy. Gradually add flour mixture. Stir in oats, chips, and orange extract. Refrigerate 2-4 hrs. Drop on cookie sheet. Bake at 375 degrees for 10-12 min. Makes about 4 dozen.

Grandma's Donuts

My Grandma has been making these donuts for as long as I remember. I have memories of making shapes out of the dough with my cousin when I was about six.

This recipe is based on a recipe in the Betty Crocker Cookbook (circa 1950's) but modified. I wrote down the recipe at Grandma's, but she told me things and did things a bit differently than the recipe, so I hope I'm getting this right!

2 c lukewarm milk
1/2 c sugar
2 tsp salt
2 cakes compressed yeast (2 oz compressed yeast or 2 pkg dry yeast)
2 eggs
1/2 c shortening or lard
7 - 7 1/2 c sifted flour
1 can cherry pie filling (if making filled donuts)
oil for frying
additional sugar

If making filled donuts, put cherry pie filling in colander to drain. Do not stir. Some liquid is fine.Mix together milk, sugar, and salt. Crumble compressed yeast into mixture. Let sit til yeast is dissolved and foamy. Stir in eggs and shortening. Mix in flour with spoon at first, then by hand. Knead 100 x's by hand (or use mixer with dough hooks).

Put dough in greased bowl, turning to coat dough. Cover with towel. Let rise til doubled. Roll out dough and cut out with donut cutter or cut into 3" circles for filled donuts. (Roll dough about 1/2" to 3/4" thick for regular donuts, 1/4" for filled.) For filled donuts, put 3 cherries in middle of a dough circle, making sure to keep cherries and filling away from edges. Rub a little water around the edges of the dough with your finger. Put another circle on top and pinch edges closed. FOR BOTH TYPES OF DONUTS set donuts on a baking sheet and set aside to let rise til puffy.

Fry donuts in oil at 375-400 degrees. Turn halfway through to fry each side. Let donuts drain and cool on paper bags. Roll in sugar just before eating. (Donuts can be frozen before being rolled in sugar.)