50 grandma recipes

Grandma's cranberry scones studded with tart fresh cranberries, currants, and bright orange zest, made tender with buttermilk. Buttery wedge scones for breakfast or an afternoon tea treat.

Grandma Rosenbrook's old-fashioned gingersnaps with molasses, cinnamon, cloves, and ginger, rolled in sugar before baking. A crispy-edged, chewy-centered heirloom cookie recipe.

Grandma's strawberry freezer jam with mashed berries, sugar, and pectin. A no-cook style jam with bright fresh-fruit flavor that traditional cooked jams can't match.

Grandma's broccoli soup: a simple, silky pureed broccoli soup with sauteed onion and vegetable stock, lightened with a splash of warm milk instead of heavy cream. Six ingredients, ready in about half an hour.

Cold gazpacho soup with tomato, cucumber, green pepper, onion, garlic, and a hit of red wine vinegar and lemon. Chilled, no-cook, and perfect for hot summer afternoons.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Silky rose-scented candy squares dusted in powdered sugar, made with cornstarch and cream of tartar. Customize with pistachios, almonds, or fruit flavors for an authentic Middle Eastern sweet.

Grandma's baking powder biscuits use five pantry ingredients to deliver tall, flaky biscuits with crisp golden tops and tender layers inside. Cut, drop, or buttermilk variations all baked in a hot oven for that signature lift. Old-school comfort, no fancy gear needed.

Self-rising flour, shortening and buttermilk, easy as biscuit pie.

Excellent and easy easy barbeque sauce that was handed down from my Grandmother.

Tender, cloud-like buttermilk biscuits using Grandma's foolproof technique with shortening for extra-soft centers. Place close together for pillowy sides or spaced apart for all-over crispness.

The way my Grandma used to make it. Very hearty and comforting.

Grandma's three-ingredient rhubarb jam with strawberry jello for color and set. Freezer-jam method, no canning required. Macerate overnight, boil, jar, freeze.

Ginger bread is one of the classic and traditional cookies people make for Christmas. The rich flavor from brown sugar and molasses is so good and the spices make the uniquely delicious taste.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.