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Grandpappy's Basic Recipes

A Collection of
Easy Recipes for
Assorted Sweet Treats

Copyright 1976,2005 by Robert Wayne Atkins, P.E.
All Rights Reserved.



Peanut Butter Cookies With ONE EGG (42 Small Cookies)
1 1/3 cups flour1 tsp. baking soda1/2 tsp. salt
1/2 cup shortening1/2 cup granulated sugar1/2 cup light brown sugar
1/2 cup peanut butter1 tsp. vanilla extract1 egg
Preparation: Combine the flour, baking soda, and salt. In a large bowl, cream the vegetable shortening and the two sugars. Beat in the peanut butter. Beat in the vanilla extract and the egg. Gradually blend in the dry ingredients. Pinch off walnut sized pieces of the dough and roll into balls. Roll the balls in granulated sugar and place 1 apart on an ungreased baking sheet. If desired, use a wet fork to press the balls flat.
Cook: Bake at 350F for 11 to 13 minutes. Transfer to a wire rack to cool.
Optional: Press between one to three small chocolate chips into the top of each cookie immediately after they are removed from the oven.

Peanut Butter Balls
1/3 cup peanut butter1/2 cup instant nonfat dry milk1/4 cup honey
Combine all ingredients and shape into small balls about one-inch in diameter.

Homemade Marshmallows
2 tbsp. gelatin8 tbsp. cold water1/2 cup cold water
2 cups granulated sugar2 tsp. vanilla extract1/4 tsp. salt
Plus a little confectioners' sugar for coating the outside of the marshmallows.
Preparation: Dust a 8-inch square pan with confectioners' sugar. Set aside. In a small bowl, soak gelatin in 8 tbsp. of cold water. Set aside. Combine granulated sugar and 1/2 cup cold water in a large heavy saucepan.
Cook: Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil. Remove from heat, pour into a large bowl and let stand until partially cool. Add vanilla extract and salt. Beat until soft and doubled in volume. Pour into the prepared pan to about 1/2 thick. Allow to cool until it will not stick to the finger. Cut into 1.5 pieces and roll in confectioners' sugar. Or cut into 3/4 pieces for miniature marshmallows.

Caramel Syrup
1.5 cups granulated sugar1/4 cup lemon juice1/4 cup cold water
1/2 cup boiling water2 tbsp. unsalted butter
Combine the sugar, lemon juice, and cold water in a saucepan. Heat to boiling and stir until the sugar dissolves. Cook over medium-low heat, stirring occasionally, until the syrup turns a golden brown. Remove the pan from the heat. Protect your hand with a mitt and use a long-handled spoon, and stir in the boiling water and butter until well blended. Serve warm or at room temperature. The syrup will thicken as it cools but it can be thinned with a little more boiling water if necessary.

Caramel Popcorn
8 cups popped corn1/8 tsp. salt
30 vanilla caramels2 tbsp. water
Melt caramels and water in double boiler (or in glass jar in microwave for 1 minute). Stir until smooth. Put the hot popped corn in a large buttered bowl and sprinkle with the salt. Then pour the melted caramel over the popcorn and toss until well coated. Butter your hands and shape the mixture into 2 inch balls or press into shapes (tree, snowman).
Variation: Use the Caramel Syrup from the above recipe in place of the 30 vanilla caramels.

Basic Pudding
1.5 tbsp. corn starch2 tbsp. granulated sugar
1 cup cold milk1/2 tsp. vanilla extract
Add the corn starch and the sugar to 1/4 cup cold milk. Scald the rest of the milk in the top of a double boiler. Gradually add the corn starch and sugar mixture while stirring constantly. Continue to cook over low heat for 2 minutes. When the pudding starts to boil, cover the boiler with a lid, and cook on low heat for another 5 minutes. Add the vanilla extract. Chill in the refrigerator.
Variation - Chocolate Pudding: Increase sugar to 3 tbsp. and add 1 tsp. butter and 1.5 tsp. cocoa to the corn starch mixture.

Chocolate Pudding
2/3 cup granulated sugar1/3 cup cocoa powder1/3 cup corn starch
1/4 tsp. salt3 cups milk1.5 tsp. vanilla extract
Preparation: Combine the sugar, cocoa powder, corn starch, and salt in a bowl and mix well.
Cook: Heat 3 cups of milk over medium heat until bubbles appear around the inside edges of the pot and then remove the pot from the heat. Pour 1/2 cup of the warm milk into the bowl with the dry ingredients and stir to make a smooth paste. Then put the paste into the pot with the rest of the milk. Add the vanilla extract (if available), and stir until well blended. Heat the mixture in the pot over medium heat for about 3 or 4 minutes, stirring constantly, until the mixture thickens to the consistency of pudding. If the pudding starts to bubble, reduce the heat. Pour the pudding into serving bowls and chill.

Kool Aid Pudding (or Pie Glaze)
1 or 2 packages of Kool Aid (any flavor)2 quarts water
8 tbsp. corn starch1 cup granulated sugar
(Note: Use 1 tablespoon of corn starch per cup of water.)
Mix dry ingredients in a large sauce pan. Add water and bring to boil stirring until thick and clear. Let cool and serve.
Variation - Pie Glaze: Increase corn starch to 10 tbsp. and it makes a good glaze for strawberry or raspberry pie or other fruit.

Pioneer Pudding
1/3 cup cornmeal5 cups milk1 tsp. ginger
1 tsp. salt1/2 cup honey, or molasses, or corn syrup
Add the cornmeal to the milk and cook in a double boiler for 20 minutes. Add the ginger, salt, and honey. Stir well. Pour into a buttered pan and bake for 2-hours at 250F.

Homemade Granola
3 cups rolled oats1/2 cup toasted wheat germ1 cup chopped almonds
1 cup shredded coconut1/2 cup sesame seeds1/3 cup honey or maple syrup
1/3 cup melted butter1 tsp. salt1/2 cup raisins
Preparation: Stir everything, except raisins, together. Spread in a 15x10x1 inch baking pan.
Cook: Bake at 375F for 15 to 20 minutes stirring once. Remove from oven and stir in the raisins. Cool. Store in an air tight container in a cool, dry place or in the refrigerator. Makes about 7 cups.

Chewy Granola Bars (24 Bars)
1/2 cup brown sugar1/2 cup butter1/3 cup honey
5 cups homemade granola1/2 cup wheat flour
Combine brown sugar, butter, and honey in a saucepan and bring to a boil stirring constantly. In a large bowl stir together the granola and the flour. Then pour the brown sugar mixture over the granola mixture and stir until well coated. Press into a 9x13 inch pan. Cool. Cut into bars.

Corn Cob Jelly
12 sweet corn cobs4 cups water
3.5 tbsp. fruit pectin4 cups granulated sugar
Bring water with cobs to a boil and boil for l0 minutes. Measure 3 cups liquid and strain through a cheesecloth. Put strained fluid into a large saucepan. Add pectin. Bring to rolling boil. Add sugar. Bring mixture back to a boil. Simmer for 3 minutes. Then skim. Add food coloring, if desired. Pour into scalded jars & seal. Jelly will be clear & taste like apple-honey.

Pear Preserves
16 cups peeled, sliced pears1 tbsp. lemon juice
4 cups granulated sugar2 cups water
Simmer all in a large pot over medium heat, until the pears are tender and the syrup is thick. The pears will be slightly translucent. Pour into hot sterilized jars to about 1/4 inch from the top of the jar. Finish by processing jars in a hot water bath.

Hot Chocolate or Chocolate Milk
1 tbsp. cocoa powder2 tbsp. sugarpinch of salt
1/3 cup instant nonfat dry milk1 cup water, either hot or cold
Combine everything in water, either hot or cold, and stir well.

Chocolate Milk Shake
4 tsp. chocolate syrup2 tbsp. sugar
1/3 cup instant nonfat dry milk1 cup cold water
Combine all and chill.

Peanut Butter Milk Shake
3 tbsp. peanut butter2 tbsp. sugar
1/3 cup instant nonfat dry milk1 cup cold water
Blend all using blender. Chill and serve.

Russian Tea
1 cup instant tea2 cups Tang3 cups sugar1 tsp. cinnamon
Preparation: Mix all the above dry ingredients and store in an air-tight plastic container.
Cook: Add 2 tsp. of the above mixture to one cup of hot water and stir.

Clover Tea
Dried clover leaves and blossoms
Preparation: Collect clover leaves and blossoms when mature. Dry at room temperature. When thoroughly dry, crush or rub into very small particles. Store in an airtight jar or plastic container.
Cook: Add 1 tsp. to one cup of boiling water and stir.
Option: May be sweetened with honey.



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Grandpappy's e-mail address is: RobertWayneAtkins@hotmail.com