Home - Taste of Home Grandmas Favorites: A Treasured Collection of 475 Classic Recipes

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ISBNs:

978-1-61765-868-6 (Wire Bound)

978-1-61765-917-1 (Paperback)

978-1-61765-869-3 (ebook)

LOCC: 2019904320

Deputy Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Senior Designer: Courtney Lovetere

Designer: Arielle Jardine

Copy Editor: Ann Walter

Cover Photographer: Mark Derse

Cover Senior Set Stylist: Melissa Franco

Cover Senior Food Stylist: Shannon Norris

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Pattern: Eva Marina/Shutterstock

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W hen you think of finger-licking, stick-to-your-ribs, all-time comfort foods, Grandmas house quickly comes to mind. From the aroma of freshly baked breads to the satisfaction of a bubbling casserole and the anticipation of a rich chocolate dessert, Grandmas kitchen never disappoints.

Now you can relish these much-loved specialties in your own home when you explore the 475 recipes in Taste of Home Grandmas Favorites. From savory to sweet, youll find delight in forgotten foods, add heartwarming flair to weeknight suppers and bring Grandmas special touch to holidays and other celebrations. Youll also enjoy

Grandmas Favorite Breakfasts. Remember sleepovers at Grandmas? The best food was always waiting first thing in the morning. Relive those moments with these eye-opening classics.

Grandmas Favorite Main Courses. You cant go wrong when your meal features meat loaf, potpie, roasted chicken or from-scratch spaghetti sauce. Dont forget hearty roasts, tangy hams and fish thats fried to perfection in a cast-iron skillet.

Grandmas Favorite Sunday Dinners. Surprise everyone at the table when you serve one of these complete menus inspired by Sunday meals with Grandma. The planning is donelet a deliciously delightful night begin!

Grandmas Favorite Desserts. Crisps and cobblers, tarts and torteshere youll find all the sweets you crave, as well as crispy cookies, decadent brownies and so many other much-loved treats.

Relive those glorious moments around the table, create new memories in your kitchen and savor the goodness of the home-cooked foods youve always adored. Its easy with this all-new keepsake, Taste of Home Grandmas Favorites.

Whether made for a weekend sleepover or holiday brunch, Grandmas eye-opening breakfasts continuously warmed hearts and satisfied tummies. Enjoy those sunny dishes once again with this collection of all-time classics.

Vanilla cake with cream cheese filling and strawberry rhubarb sauce makes a grand finale for family brunches. Thats how we honor moms and grandmas at our house.

Danielle Lee, Sewickley, PA

Prep: 50 min. Bake: 50 min. + cooling Makes: 12 servings

• 1 tsp. cornstarch
• 3 Tbsp. sugar
• cup chopped fresh strawberries
• cup chopped fresh or frozen rhubarb
• 1 Tbsp. water

FILLING

• 1 pkg. (8 oz.) cream cheese, softened
• cup sugar
• 1 large egg, lightly beaten

CAKE

• 2 cups all-purpose flour
• cup sugar
• cup cold butter, cubed
• tsp. baking powder
• tsp. baking soda
• tsp. salt
• 1 large egg, room temperature, lightly beaten
• cup fat-free sour cream
• 1 tsp. vanilla extract

Preheat oven to 350. Line the bottom of a greased 9-in. springform pan with parchment; grease parchment. In a small saucepan, mix the cornstarch and sugar; stir in strawberries, rhubarb and water. Bring to a boil. Reduce the heat; simmer, uncovered, until thickened, 6-8 minutes, stirring occasionally. For filling, in a small bowl, beat cream cheese and sugar until smooth. Beat in egg.

In a large bowl, combine flour and sugar; cut in butter until crumbly. Reserve cup for topping. Stir baking powder, baking soda and salt into remaining flour mixture. In a small bowl, whisk egg, sour cream and vanilla until blended; gently stir into flour mixture (do not overmix).

Spread batter onto bottom and in. up sides of prepared pan. Spread filling over crust, leaving a -in. border around edge of pan. Spoon strawberry mixture over top; sprinkle with reserved crumb mixture.

Bake until edges are golden brown, 50-60 minutes. Cool on a wire rack for 20 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Refrigerate leftovers.

Freeze option: Securely wrap cooled cake in plastic wrap and foil, then freeze. To use, thaw in refrigerator.

1 slice: 320 cal., 15g fat (9g sat. fat), 75mg chol., 274mg sod., 41g carb. (22g sugars, 1g fiber), 6g pro.

I stack some cheese, Canadian bacon and poached eggs on an English muffin to make this appealing eye-opener. Perfect for one or two, this delicious open-faced sandwich is special enough for guests as well.

Terry Kuehn, Waunakee, WI

Takes: 15 min. Makes: 2 servings

• 1 Tbsp. white vinegar
• 2 large eggs
• 1 Tbsp. cream cheese, softened
• 1 English muffin, split and toasted
• 2 slices process American cheese
• 2 slices Canadian bacon

Place 2-3 in. of water in a large skillet with high sides; add the vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip the egg into water. Cook, uncovered, until whites are completely set, about 4 minutes.

Meanwhile, spread cream cheese over muffin halves. Top with cheese slices and Canadian bacon. Using a slotted spoon, lift eggs out of water and place over bacon.