If you must – as some do – watch your cholesterol, you could use this recipe for low cholesterol pie crust. I don’t know how it turns out, honestly because I buy pre-made pie crust. Anything involving a rolling pin just turns out terribly for me. It either sticks to the pin and/or board, or … Continue reading
This recipe is on the back of a “things to do” list. The other side says: Kitchen shelf Sew pocketbook Strap side Statement Read mail Since cooking is a ton more fun than reviewing statements and reading mail, I can only assume that Gram sat down and came up with this recipe instead. This actually … Continue reading
All the tapioca pudding I’ve ever tasted was gluey and pretty disgusting. I suspect it was not good quality, but all it takes is one bad experience to turn you off something, right? I don’t know if I’ll ever make this maple tapioca pudding, but maybe one of you will. If you do, let us … Continue reading
Here’s a slightly confusing recipe for lemon pudding. I don’t understand the comment to put it in a hot oven first and then decrease (the temperature). Are the eggs beaten separately from the other ingredients or actually beaten separately from one another? Something tells me there is some research in my future before making this … Continue reading
I’m going back to what I’m good at, ha ha. Here is a recipe for graham cracker dessert. At first, I thought it would be a “stack up” which I know was a dessert Gram served. It went like this: alternate a square of graham cracker with a layer of jam or jelly, topping with … Continue reading
Gram's Recipe Box 