10 No-Frills, No-Fail Desserts From My Grandma’s Recipe Box

Sometimes when a sweet tooth strikes, it’s satiated with a simple bowl of ice cream. But when your sweet tooth needs an extra serving of comfort and a pinch of nostalgia, only a family recipe will do. Growing up, my grandmother provided that comfort in her amazing — and surprisingly simple — desserts. It was a sweet (pun intended) way to spend time together, just a couple of gals enjoying some dessert and gabbing about our lives.

When you want to make memories with your family and instill lifelong memories in your nearest and dearest, whip up one of these amazing dessert recipes — just like my Grandma used to make.

Fresh Strawberry Pie

This one is at its best when strawberries are in season, right as spring gives hints of warmer days to come.

INGREDIENTS: 1 c sugar, 3 Tbsp. cornstarch, 1 cup fresh, mashed strawberries, 1/2 c water

INSTRUCTIONS: Cook and cool all ingredients, and pour over whole, fresh strawberries in a baked pie shell.

Cherry Crumb Dessert

A few simple ingredients yield a spectacular — and sweet — treat.

INGREDIENTS: 1/2 c butter (chilled), 1 package yellow cake mix, 1 can cherry pie filling (21 oz), 1/2 c chopped walnuts, whipped cream or ice cream (optional)

INSTRUCTIONS: In a mixing bowl, cut butter into cake mix as for pastry dough. Set aside 1 c. Pat the remaining crumbs onto the bottom and a half-inch up the sides of a 9×13 pan. Spread pie filling over the crust. Combine the walnuts with reserved crumbs, spring over top and bake at 350 degrees F for 30-35 minutes. Serve warm with whipped cream or ice cream.

Grandma’s Lemon Bread

This is a perfect dessert for a spring brunch or luncheon.

INGREDIENTS: 1 package lemon cake mix, 1 package lemon instant pudding, 1/3 c oil, 1 c water, 4 eggs beaten in one at a time

INSTRUCTIONS: Beat for 4-5 minutes. Bake in two loaf pans at 350 degrees F for 40 minutes. While still hot, pour over loaves 3/4 c powdered sugar and 3 Tbsp. lemon juice.

Great Aunty Charlotte’s Spice Cake

I never met Great Aunty Charlotte, but because of her, I’ve met one of my favorite desserts.

INGREDIENTS: 2 c flour, 1 tsp baking powder, 2 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp cloves, 1 tsp baking soda, 1 tsp salt, 1/4 tsp nutmeg, 1/4 tsp allspice, 1.5 c sugar, 2 c sour cream, 3 Tbsp buttermilk, 2 eggs, 1 tsp vanilla, 1/2 c nuts (optional)

INSTRUCTIONS: Sift the first 10 ingredients (through sugar) in a large bowl. Then add the remaining ingredients, beating for two minutes. Bake in a 9×13 pan for 25-30 minutes at 350 degrees F.

Grandma Sharon’s Fudge

This dessert is a winner year-round, but it makes a great teacher gift during the holidays.

INGREDIENTS: 6 squares of semi-sweet chocolate (grated), 1 jumbo package chocolate chips, 1 pint marshmallow cream, pinch of salt, 5 c sugar, 1 large can evaporated milk, 2 Tbsp butter

INSTRUCTIONS: Combine the first three ingredients in a large bowl. In a large pot (or as Grandma calls it, a “kettle”), combine the remaining ingredients. Mix and bring to a rolling boil, boiling for six minutes and stirring occasionally. Pour over the first mixture in the large bowl and beat until well-mixed. You can add nuts if you want. Put it all in a buttered 9×13 cake pan. Let cool, and then cut into squares. (Pro tip: I put the cake pan into the freezer to cool and harden. It make it easier to cut.)

Grandma’s Ginger Snaps

These have the PERFECT amount of a spicy kick to make them addictive.

INGREDIENTS: 1 c sugar, 3/4 c Crisco, 1/4 c molasses, 1 tsp cinnamon, 1 tsp salt, 1 egg, 1 tsp baking soda, 1/2 tsp ginger, 1/2 tsp cloves, 2 c flour

INSTRUCTIONS: Mix all ingredients until well combined. Shape dough into the size of a walnut. Then roll in sugar and bake at 350 degrees F. Take them out of the oven before they bake too hard.

Peanut Blossoms

Pro tip: Double the recipe because these go FAST!

INGREDIENTS: 1.75 c flour, 1 tsp soda, 1/2 tsp salt, 1/2 c sugar, 2 Tbsp milk, 1/2 c packed brown sugar, 1/2 c Crisco, 1/2 c peanut butter, 1 egg, 1 tsp vanilla, 48 Hershey Kisses

INSTRUCTIONS: Combine all ingredients except the Kisses in a large mixing bowl. Shape dough into balls, roll in sugar, place on a cookie sheet and bake for 10-12 minutes. As soon as they come out of the oven, place a Hershey Kiss on top of each one, pressing down firmly so the cookie cracks around the edge.

Grandma’s Lemon Bars

These are a wonderful option for a lighter dessert.

INGREDIENTS: 2 c flour, 1 c soft butter, 1/2 c powdered sugar, 4 eggs lightly beaten, 1.75 c sugar, 4 Tbsp flour, 1 tsp baking powder, 4 Tbsp lemon juice

INSTRUCTIONS: Combine the first three ingredients (through powdered sugar) and spread in a 9×13 pan and bake for 20 minutes at 350 degrees F or until light brown. Combine the remaining ingredients and pour over the hot crust. Bake all of it at 350 degrees F for 25 minutes. Do not overbake. Sift powdered sugar on top if you desire.

Rhubarb Cake

If you have never had rhubarb, make this your first experience and you’ll be a fan for life.

INGREDIENTS: 1 box white cake mix, 1 c sugar, 3 c chopped rhubarb, 1 pint whipping cream

INSTRUCTIONS: Prepare cake mix per package instructions. Pour into a 9×13 pan that has been greased and floured. Top with rhubarb. Cover with sugar. Pour 1 pint whipping cream over all of it. Bake at 350 degrees F for approximately 30-40 minutes or until golden brown and firm to the touch. When serving, invert on the plate and top with whipped cream.

Grandma’s “Easy” Dessert

And finally, when all else fails, opt for something easy, like Grandma’s Easy Dessert.

INGREDIENTS: 1 c flour, 1 stick butter, 8 oz package of cream cheese, 1 c Cool Whip, 1 package instant pudding (any flavor)

INSTRUCTIONS: Crumble flour and butter and put in a 9×13 pan. Bake at 350 degrees F until light brown. Let cool. Add a first layer of cream cheese and Cool Whip. Add a second layer of pudding and top with remaining Cool Whip.

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