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Inherited Recipes

Baking my way through my Grandma's recipe collection.

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Starlight Sugar Crisps

Starlight Sugar Crisps

How to make Vanilla Bean Sugar

How to make Vanilla Bean Sugar

Norwegian Almond Bars Recipe | Traditional Almond Shortbread

Norwegian Almond Bars Recipe | Traditional Almond Shortbread

From the cookie box

Pumpkin Cookie Recipe| Inherited Recipes

Pumpkin Cookie Recipe| Inherited Recipes

Chocolate Crinkle Cookies| Inherited Recipes

Chocolate Crinkle Cookies| Inherited Recipes

Easy No-Bake Cookie Recipe! | Inherited Recipes

Easy No-Bake Cookie Recipe! | Inherited Recipes

Simple Sourdough

Sourdough Discard Poppyseed Muffins

Sourdough Discard Poppyseed Muffins

Maintaining a Sourdough Starter

Maintaining a Sourdough Starter

Sourdough Blueberry Muffins – Recipe | Inherited Recipes

Sourdough Blueberry Muffins – Recipe | Inherited Recipes

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I am Madison, the face behind the mixer. I inherited thousands of recipe sfrom my grandma, and I wanted to share as I bake my way through her recipe collection. I am so happy to have you here with me! Read more...

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I am the baker behind these inherited recipes I am so happy to have you here with me! These recipes are built on family tradition, coming from my Grandma, some of these recipes have been staples in my family’s gatherings for as long as I can remember, and I hope these recipes that can pour over into dishes that can be shared and enjoyed by many families.

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An oldie but goodie 🍪 these are from a 1950’s

An oldie but goodie 🍪 these are from a 1950’s edition of Pillsbury’s Best Butter Cookies- Volume 2! Save to make these cookies later! #starlightsugarcrips #buttercookies #bakewithme INGREDIENTS
COOKIES
1 pkg yeast
1/4 cups Water warm
3 1/2 cups Flour
1 1/2 tsp Salt
1 cup Butter
2 Eggs beaten
1/2 cup Sour cream
1 tsp Vanilla extract
VANILLA SUGAR
1 ½ cups Sugar
3 Vanilla Beans

INSTRUCTIONS
Sift together flour and salt in large mixing bowl.
Cut in the butter until particles are the size of small peas.
Blend in beaten eggs, sour cream, and vanilla
Add the softened yeast.
Mix thoroughly and cover. Chill at least 2 hours.
PREPARING DOUGH

Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well.
Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar.
Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar.
Fold one end of dough over center.
Fold other end over to make three layers.
Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary.
Roll out to a 16 x 8 inch rectangle ¼-inch think.
Cut into 4 x 1 inch strips.
Twist each strip 2 or 3 times.
Place on ungreased baking sheets.
Repeat entire process with remaining dough.
Bake at 375℉ for 10-12 minutes until light golden brown.
Remove from baking sheet & enjoy!

Are these a cookie? Or a pastry? Or both? Save thi

Are these a cookie? Or a pastry? Or both? Save this post to make Starlight Sugar Crips cookies!

INGREDIENTS
COOKIES
1 pkg yeast
1/4 cups Water warm
3 1/2 cups Flour
1 1/2 tsp Salt
1 cup Butter
2 Eggs beaten
1/2 cup Sour cream
1 tsp Vanilla extract
VANILLA SUGAR
1 ½ cups Sugar
3 Vanilla Beans

INSTRUCTIONS
Sift together flour and salt in large mixing bowl.
Cut in the butter until particles are the size of small peas.
Blend in beaten eggs, sour cream, and vanilla
Add the softened yeast.
Mix thoroughly and cover. Chill at least 2 hours.
PREPARING DOUGH

Combine 1 ½ c. sugar and 2 tsp. Vanilla in a small bowl. Mix well.
Roll out half of chilled dough on board that has been sprinkled with about ½ c. of the vanilla sugar.
Roll out to a 16 x 8 inch rectangle. Sprinkle with about 1 Tbsp. more vanilla sugar.
Fold one end of dough over center.
Fold other end over to make three layers.
Turn ¼ way around and repeat rolling and folding twice, sprinkle board with additional vanilla sugar as necessary.
Roll out to a 16 x 8 inch rectangle ¼-inch think.
Cut into 4 x 1 inch strips.
Twist each strip 2 or 3 times.
Place on ungreased baking sheets.
Repeat entire process with remaining dough.
Bake at 375℉ for 10-12 minutes until light golden brown.
Remove from baking sheet & enjoy!

How to make vanilla bean sugar! It’s so easy, I

How to make vanilla bean sugar! It’s so easy, I pulled the vanilla beans from my homemade vanilla extract and scraped 3 vanilla beans into 1 and 1/2 cups of sugar! I mixed it real good and it is ready to be used as a substitute for any recipe, added to coffee, or as a topping! Save this for later and make your own vanilla sugar! #bakewithme #vanillabeansugar #howtomakevanillabeansugar #bakinghack

How to make Norwegian Almond Bars! I found this re

How to make Norwegian Almond Bars! I found this recipe in an old Pillsbury Cook book from the 1950’s that my grandma had in her collection! These are shortbread cookies with a delicious marzipan filling! Save to make these cookies for later!

SHORTBREAD
2 cups Flour
2 tsp Baking Powder
½ cup Sugar
1 cup Butter softend
1 Egg beaten

MARZIPAN FILLING – FROM SCRATCH (OR YOU CAN USE STOREBOUGHT MARZIPAN)
2 cups Powdered Sugar
1 ½ cups Blanched Almond Flour
1 Egg White
2 Tbs water

INSTRUCTIONS
Sift together the flour, baking powder, and sugar in a mixing bowl.
Cut in the butter, and mix with a dough hook or by hand until the butter is the size of small peas. You can also add the mixture to a food processor.
Add in one beaten egg and mix until the dough comes together. It will still be a bit crumbly, but it should generally form a ball.
Add ⅔ of the shortbread mixture in a 9 in round pan or 8×8 pan.
If you are using store-bought marzipan, roll it out until it is the shape of your pan, then add it on top of the. shortbread.
Use the remaining shortbread to create a lattice pattern on top of the marzipan.
Brush the strips of the lattice with an egg wash
Bake at 350° for 35-40 min

HOMEMADE MARZIPAN
To make marzipan from scratch, combine the blanched almond flour, powdered sugar, egg white, and water in a bowl and mix well until it forms a paste. Use this for the marzipan filling between shortbread layers.

My most popular recipe from 2023! This handwritten

My most popular recipe from 2023! This handwritten classic from my grandma’s recipe collection: Coffee Cake! Simply delicious! Save for the full recipe!
INGREDIENTS
2 ⅔ cups Flour
1½ cups Sugar
2 tsp Baking Powder
½ tsp Salt
½ cup Butter
2 Eggs beaten
1 ½ cups Milk
2 tsp Vanilla
TOPPING
⅔ cups Brown Sugar
1 Tbs Cinnamon
INSTRUCTIONS

1. In a bowl add the flour, sugar, baking powder, and salt. Cut in the butter until the mixture is crumbly. Make a well in the center.
2. In a separate bowl, beat the egg and vanilla until the egg is frothy. About 1-2 minutes. Then add the milk into the egg mixture.
3. Pour the egg mixture into the well of the flour mixture. Stir the batter just enough to bring it all together. Do not overmix.
4. Pour into a greased or parchment lined 9x13 pan.
5. Prepare the topping in a bowl, mixing brown sugar and cinnamon together. Sprinkle over the top!
6. Bake at 350° for 45-50 minutes.

Deliciously Easy Christmas Shortbread Recipe! 🎄

Deliciously Easy Christmas Shortbread Recipe! 🎄 it’s been a while since I’ve posted a new recipe to my blog, I’m in my mom era and loving every minute, but I do miss baking so I’m thrilled to add my grandmas shortbread recipe with a fun, festive twist! Save to bake this for later 🎄

INGREDIENTS
2 cups Flour
½ cup Sugar
1 cup Butter cold
INSTRUCTIONS
Preheat oven to 300°
In a food processor, blend the flour and sugar with a metal blade.
Cut the butter into chunks and add to the food processor gradually, mixing between additions. When all the butter is added, process until the mixture turns into crumbly bits – it resembles wet sand.
Add the mixture into a plastic bag, and mash together into a ball and knead the dough in the bag just until the mixture holds together. Try and handle the dough as little as possible.
Divide the dough into 2 equal portions. Press each portion into a 9 in square pan and press down with your fingers.
Sprinkle colored sugar sprinkles over the dough.
Bake for 1 hour, when finished baking, the shortbread should be a pale color with a light golden tint on the edges.
Remove from the oven and let the shortbread sit for 10-15 minutes
Remove from the pans when still slightly warm, cut the shortbread into desired pieces when still warm.
NOTES
If you are going to use an electric mixer – take your butter out of the fridge 30 minutes before to soften it a little. And then cream the butter in the mixer FIRST before adding the flour and sugar.

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