Grandma’s lemon bars were the stuff of legend. Tart, sweet, with a crumbly shortbread crust and a bright lemon curd filling. She used fresh-squeezed lemon juice and grated lemon zest, combining sugar, eggs, and butter for the curd. The crust was simplicity itself: flour, sugar, salt, and butter.
Her chocolate chip cookies were chunky, chewy, and crisp around the edges. Grandma let the dough chill before baking for maximum flavor. She added chopped walnuts or pecans and always used semi-sweet chocolate chips. No fancy flavors for Grandma, just classic chocolate chip.
Sunday dinners at Grandma’s meant her famous pot pies. Chicken, beef, or vegetable, they were all delicious. She made her own flaky pastry and rich stock for the fillings. Carrots, peas, potatoes, and parsley added flavor to her chicken and beef pies. Her vegetable pot pie was filled with sautéed carrots, mushrooms, spinach and pearl onions in a creamy sauce.
Grandma’s banana bread recipe has been passed down through generations. She mashed three ripe bananas and added them to a batter spiced with cinnamon, nutmeg and vanilla. Chopped walnuts or pecans added crunch. The bread was sweet but not too sugary, perfect for breakfast or snacking.
Her peach cobbler, made with sweet summer peaches and a buttery biscuit topping, was a treat. She cooked the peaches with a bit of sugar and cornstarch until bubbly, then dropped spoonfuls of biscuit dough over the top and baked until the biscuits were light golden brown. Served warm with a scoop of vanilla ice cream, it was heavenly.
Grandma’s tomato sauce was ideal for pasta. She sautéed onions and garlic in olive oil, then added crushed tomatoes, basil, oregano, rosemary and a bay leaf. Simmered for hours, the sauce developed a rich, complex flavor. She often added meatballs or sausage and served it over ziti or spaghetti.
Simple baked chicken, potatoes and a green salad were standard fare at Grandma’s. She rubbed chicken pieces with olive oil, salt, pepper and herbs before roasting. Crispy roasted potatoes and a fresh salad balanced the meal. No fancy ingredients, just quality produce and care in preparation.
Grandma’s secret to timeless recipes was using fresh, high-quality ingredients; lots of love; and patience in cooking familiar, comforting dishes. Her food nurtured family and friends, leaving memories that have lasted long after meals were over.
