Cornbread goes with so many meals, but it is especially good with chili! This recipe makes a very small batch, but you can double it and back in larger pan if desired.
Grandma Reble’s Cornbread
Strawberry Shortcake
This is a sweet, but not overly sweet shortcake. It makes a great base for strawberries or other favorite berries. While we often use whipped cream with this, vanilla ice cream also works well.
Elephant Ears
I learned how to make elephant ears in high school cooking class. But I never made them again until after we went to the fair in 2009.
The kids all wanted elephant ears and we were on a tight budget. I told them that we could make elephant ears at home. So we researched recipes and made them.
We often make them after the fair now.
Sugar Cookies
This is our favorite sugar cookie recipe. It is a flat, crisp cookie that is great for decorating. We usually use lemon extract (or 1/2 tsp lemon peel), but almond extract is good in these cookies also.
Graham Crackers
When we were overseas, we could not find graham crackers. We found a lot of other really good cookies and crackers, but sometimes I just wanted a graham cracker to dunk in milk or a good base for a s’more.
Cutting into long thin rectangles, and then baking the crackers until crisp, we often used these for when the children were teething. As they grew older, we cut them into small animal shapes for “animal crackers”. They also enjoyed these cut into large hearts and stars with shaped cut out from the middle.
The recipe makes a lot, but if stored in a cool dry place, they last for weeks. Unless your family enjoys them as much as mine, then the crackers only last a short while.
Hummus
There are so many uses for hummus! This is just a starting point recipe for reference. Adjust the seasonings, garlic and tahini to your personal taste.
Two Bite Chocolate Chip Peanut Butter Cookies
One of the first recipes that Andrea “invented” on her own. She wanted chocolate chip cookies and Audrey wanted peanut butter, so she experimented and came up with these.
English Muffins
While overseas, we often could not get some of our favorite foods. Most of the time it did not matter, but occasionally we wanted comfort food from home. Not only are English muffins easy to make, but use ingredients that were found easily while we traveled.
They are good plain, but English muffins are much better toasted. They are good eaten in so many ways; with eggs and cheese, as hamburger rolls, smothered in butter, or as a base for peanut butter and jelly.
Biscochitos
Our friend Mike is from New Mexico. He thought this would be a good cookie to add to the girls’ baking portfolio. They are super easy to make and great with tea.
Biscotti
I was looking for a good biscotti recipe and my friend, Cheri, had the perfect one for me. This is super easy to make with many variations. The cookies store well for a few weeks too.
If desired, these cookies are firm enough to dunk in chocolate.