My Grandmother passed away one year ago this month. The one who had and raised 12 children. The one who always said, ‘If a job is first begun, never leave it ’till it’s done. Be the job great or small, do it well or not at all.’ She wasn’t one of those soft, snugly kind of Grandmother’s BUT boy could she cook. She loved feeding people, so much so, you’d have thought it were her life’s calling. Thus was born what our clan called ‘Monster Cookies,’ ‘Short Cake,’ and ‘Grandmother’s Torte.’ I hope you find them as appetizing, tasty and homey as we all have for generations.
1lb butter (4 sticks)
2lbs brown sugar (whole bag)
4c white sugar
1/4c vanilla extract
3lbs crunchy peanut butter
8tsp baking powder
18c quick oats
16oz chocolate chips (whole bag)
16oz chopped nuts
16oz m&m’s (whole bag)
Cream butters and sugars. Add eggs. Mix in rest of ingredients in huge bowl. Makes 3 ice cream pails of cookies. Freeze some for later! Bake at 350 degrees for 8-10 minutes or until done to your likeness.
6tsp baking powder
1 1/3c milk
Cut butter into dry ingredients. Add eggs and milk. Put into greased 9×12 pan. Bake at 400 degrees for 25 minutes. Do not over mix. Optional: serve with berries and ice cream.
Mix together. Press into bottom of 9×12 pan. Bake 15-20 minutes at 350 degrees. Let cool.
8oz (1pkg) cream cheese
1c powdered sugar
1/2 of 13 oz Cool Whip container. Spred onto cooled crust.
1 1/2c cold milk
1 package instant pudding (your choice of flavor)
Add rest of Cool Whip container to pudding mix.
Spred on top of cream cheese layer.
Chill and serve.
Do you have a generational cooking recipe? What is one recipe you would love to pass on to the next generation?
By: Hannah Howe