Wisdom From Grandma

This simple hot milk cake recipe is a kid pleasing favorite. I love the easy to make topping.

Ingredients:

1 cup of milk (Grandma used whole milk, but we use 2%)
1 stick of butter
2 cups of sugar
4 eggs
2 cups of sifted flour
3 teaspoons of baking powder
dash of salt
1 teaspoon of vanilla

Topping:
1 teaspoon of cinnamon
1/2 cup of sugar

Directions:

1. Put milk and butter into a pan and cook on low heat until the butter melts.
2. Blend eggs and sugar well. (I beat them with a mixer at high speed.)
3. Add flour and the hot milk mixture gradually.
4. Add salt and vanilla.
5. Add baking powder and stir slowly or beat at low speed with mixer.
6. Bake at 350 degrees for 20 to 25 minutes.
7. While cake is cooling, mix together cinnamon and sugar.
8. Sprinkle topping evenly over your cake.

Grandma’s carrots always tasted so wonderful. They were sweet, tender and flavorful. Her secret recipe for fresh cooked carrots:

Ingredients:
1 Teaspoon dried parsley
2 Tablespoons of butter
1 Tablespoon of brown sugar
4 cups of fresh carrots

Directions:
1. Cover carrots with water. Add your dried parsley and cook until tender.
2. Melt butter.
3. Mix butter and brown sugar together.
4. Drain carrots.
5. Toss carrots in butter and brown sugar mixture.

The carrots will melt in your mouth and will taste unbelievably sweet. Grandma’s carrot recipe has converted more than one former carrot hater.

These cookies are my personal favorites. You really have to refrigerate them for one hour before cooking. It’s Grandma’s secret tip for making them turn out right. Also, you need to sift your flour and then measure out your three cups.

Ingredients:
3 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soft butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla

Topping:
1/2 cup of sugar
1 teaspoon of cinnamon

Directions:
1. Combine flour, baking powder, baking soda, and salt. (The easiest way to do this is with your sifter. It doesn’t hurt the flour to be re-sifted.) Set your dry mixture aside.
2. Combine and bean butter, sugar and eggs until they are light and fluffy.
3. Blend in the sour cream and vanilla until the mixture is nice and smooth.
4. Add your dry mixture gradually.
5. Refrigerate your cookie dough for one hour.
6. Preheat your oven to 375 degrees.
7. Drop tablespoon sized cookie dough mixture onto your greased cookie sheet, making sure they are about two and 1/2 inches apart. (Dough will puff up and spread out.)
8. Sprinkle your cookies with topping.
9. Bake the cookies 10 to 12 minutes or until the tops of the cookies are a light golden brown color.

Makes 3 1/2 to 4 dozen cookies.