Grandma’s Oatmeal Bread

This recipe is adapted from “Mountain Measures – A collection of West Virginia Recipes” published in 1974. This is a hearty bread that goes well with a soup or salad, and also makes for a great breakfast with butter and jam. If you have never made bread before, this recipe will be great to start with since it is not difficult and the dough comes together quite easily. Even if you are an experienced bread maker, give this one a try, you will love it!

Ingredients for one loaf

  • 1 package active dry yeast (or 2-1/4 tsp. dry yeast)
  • 1/2 tsp. sugar
  • 1/4 cup warm water
  • 3/4 cup boiling water
  • 1/2 cup quick-cooking rolled oats
  • 1/4 cup dark molasses
  • 1/6 cup vegetable shortening
  • 1/2 Tbsp. salt
  • 3 to 3-1/4 cups sifted all-purpose flour
  • 1 egg, beaten
  • 2 Tbsp. rolled oats
  • 1 egg white
  • 1 Tbsp. water
  1. Dissolve yeast in 1/4 cup warm water and add sugar, let sit for 10 minutes.
  2. Combine 3/4 cup boiling water, quick-cooking rolled oats, molasses, shortening, and salt; cool to lukewarm.
  3. Stir in 1 cup of sifted flour; beat well. Add beaten egg and the yeast; beat well. Add enough remaining flour to make a soft dough, roughly 3 cups total.
  4. Turn out on lightly floured surface; cover and let rest 10 minutes.
  5. Knead until smooth and place in a lightly greased bowl, turning dough once. This should take about five minutes. Cover, let rise until doubled, about an hour.
  6. Knock down dough (knead gently to remove any air bubbles that may have formed)
  7. Coat a well-greased loaf pan with 2 tablespoons of oats on all sides. Shape loaf and place it in pan, and let rest for 45 minutes.
  8. Brush with egg white and water mixture and sprinkle lightly with oats.
  9. Bake at 375° for 40 minutes.


Probably the most important thing to be aware of when making any bread is making sure the yeast has the proper conditions to do its job. This means to make sure you are not using old and stale yeast, and also not using too hot or cold water when starting it. I used 2-1/4 tablespoons of dry yeast in 1/4 cup of warm water, and as suggested on the yeast packaging, added 1/2 tablespoon of sugar and let sit for 10 minutes. This made a very foamy mixture, and this is how you know the yeast is working. When kneading, you want to make sure you do it long enough to get a smooth and consistent texture, and this took me about 5 minutes of fairly vigorous kneading to get to that point. Make sure to not skip the “knock down” to remove any large air bubbles that may have formed during proving. Please let me know what you think of this bread in the comments below, and don’t forget to like and share! Enjoy!

Beef-Noodle Casserole

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia in 1963. After doing some research, I can’t seem to find any particular origin of this recipe, and is most likely an evolved version of several different things such as spaghetti bolognese, lasagna, and beef stroganoff to name a few. If you have ever had any of the dishes, you know how hearty and satisfying beef and noodles can be, and this recipe is no different. The creaminess from the cottage cheese, cream cheese, and sour cream is very well balanced with the tomato sauce, and like any casserole, this is a one-pot (or casserole dish) meal. You can also double the amount and freeze for a super-easy weeknight meal; just allow more cooking time from frozen if you do.

Ingredients for 8-10 servings

  • 1 8-ounce package noodles, cooked
  • 2-1/2 pounds ground beef
  • 3 tablespoons butter
  • 2 8-ounce cans tomato sauce
  • 1 tablespoon oregano (fresh)
  • Salt and pepper to taste
  • 1 cup cottage cheese
  • 1 8-ounce package cream cheese
  • 1/2 cup sour cream
  • 1/3 cup minced onion
  • 1 tablespoon green pepper (optional)
  1. Cook beef in 1 tablespoon butter until browned.
  2. Add tomato sauce, oregano, salt, and pepper and set aside.
  3. Combine cottage cheese, cream cheese, sour cream, onion, and green pepper.
  4. Add cheese mixture and 2 tablespoons butter to warm cooked noodles.
  5. Place in the bottom of a buttered casserole dish. Pour in meat and stir to mix with the noodles.
  6. Cook about 35 minutes at 325 degrees.


This is a very easy recipe to make and you shouldn’t have any issues with this one. I used 93% lean ground beef and had a decent amount of fat in the pan after I browned it, so I scooped most of it out so the final result wouldn’t be too greasy. Also, don’t be too liberal with the salt when seasoning the meat; there is quite a bit of sodium in the cottage cheese and this takes care of most of the seasoning alone. Don’t forget to share and subscribe, and I would love to hear from you in the comments below. Enjoy!

Brown Sugar Pie

This recipe is adapted from “A Cook’s Tour of Athens” from Athens, Georgia published in 1963. A classic recipe that uses very basic and fundamental ingredients to make something that equals more than the sum of its parts. You will love this recipe since there are only five ingredients plus the pastry, and could not be any easier or more delicious. The texture is similar to a pecan pie but without the nuts, and the caramelized sugar on top gives a fantastic toffee and molasses flavor. A perfect southern summer picnic treat! 

Ingredients for 1 pie (6 servings)

  • 1 unbaked pastry shell (recipe here)
  • 2 eggs
  • 1.5 cups brown sugar
  • 1/2 cup evaporated milk
  • 1/4 cup melted butter
  • Vanilla ice cream (optional
  1. Add eggs to sugar, then melted butter, then milk.
  2. Mix well and pour into un-cooked shell.
  3. Bake for 1 hour in 350 degree oven or until a knife inserted in the center comes out clean.
  4. Serve with vanilla ice cream or as-is.


I used home-made pastry and this adds another level of quality and reminds me of when I was a child and my grandmother making pies that had that buttery and flaky crust. You should have no difficulties making this recipe and I would love to hear from you if you try it. Please don’t forget to share and subscribe below! Enjoy!

Old Fashioned Lemon Pie

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This recipe uses buttermilk and simple staple ingredients that are in much of classic southern American recipes. This pie has a smooth and creamy texture and is not over-powering, similar to a lemon-flavored sherbert. You can use pre-made pastry, but to make this truly special, use home-made pastry and I’m sure you will love the result!

Ingredients for 1 pie (6 servings)

  • 1-1/2 cups sugar
  • 1 tablespoon flour
  • 3 large eggs
  • 1 stick melted butter
  • 1/4 cup buttermilk
  • 1 lemon (grated rind and juice)
  • Unbaked pie crust
  1. Beat eggs and add buttermilk in a large mixing bowl.
  2. Sift flour and sugar together and add to egg-buttermilk mixture.
  3. Stir in butter and juice and rind of lemon.
  4. Pour into pie pan lined with unbaked pastry.
  5. Place in hot oven, 450 degrees, for 10 minutes to bake sides and bottom of crust. Decrease heat and cook at 325 degrees for 35 minutes or until a knife inserted in the center will come out clean.


I used home-made pastry which I recommend (recipe here). This pie is easy and satisfying to make; you will love how simple but flavorful it is. This pie is sweet and almost custard-like, and the lemon perfectly balances with this. I would not hesitate to serve this at any function, from a picnic to a Christmas Dinner. Please let me know if you try this in the comments below, and don’t forget to share and subscribe! Enjoy!

Easy Dependable Pastry

This recipe is adapted from “A Cook’s Tour of Athens” published in 1963. This is a basic pastry that is not difficult or time-consuming and can be used for any type of pie or savory dish that calls for a standard pastry. Although it is very convenient to buy a pre-made pastry, making it from scratch changes it from being an easily forgotten pie-filling carrier to one of the best parts and adds a noticeable “homemade” quality. If you have never made pastry before, give this recipe a try the next time and let me know if you notice the difference! 

Ingredients for 2 single layer pies/one double layer pie

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 tablespoons Crisco
  • 4 tablespoons butter
  • 5-1/2 tablespoons ice water
  • 1/4 cup sifted all-purpose flour
  1. Add salt and 2 cups of flour and sift into bowl.
  2. Cut the Crisco and butter into flour until a loose dough starts to form.
  3. Slowly stir ice water into the remaining 1/4 cup flour and mix until smooth.
  4. Add to shortening mixture and stir with a spatula until well blended and dough can be easily formed into a ball with the hands.
  5. Divide into two balls, wrap in wax paper, and chill for 1/2 hour in the refrigerator.
  6. Roll out pastry on lightly-floured board or counter top.


When you add the flour-water mixture to the dry ingredients, mix for several minutes before making any adjustments. You may have to add more ice-water to get the mixture to come together. When you are rolling out the dough, make sure to flour the work surface and the rolling pin so it does not stick. If the pastry becomes sticky as you are rolling out, do not be afraid to add more flour. A rip or tear is not a big deal, it is easy to form the pastry back into a ball and start over. Just make sure it does not become too warm in this process; you do not want the butter to melt out of the mixture. Just place it back in the refrigerator to cool if needed. If you try this recipe, I would love to hear about it in the comments below, and don’t forget to share and subscribe! Enjoy!

Hawaiian Honey Burgers

This recipe is adapted from “Seasoned with Love” from Sandersville United Methodist Church in Georgia published in the year 2000, and submitted by Melba May. After researching the history of the Hawaiian burger, there is no definite origin of either location or person as to where this exactly came from, but nonetheless this is a delicious burger. This is a very straight-forward recipe that is easy to make and a nice sweet and savory flavor profile. Please read below for the recipe and cooking notes. Enjoy!

Ingredients for 4 burgers

  • 1 lb. 80/20 ground beef
  • 1/4 c. honey
  • 1/8 tsp. cinnamon
  • 1/8 tsp. paprika
  • 1/8 tsp. curry powder
  • 1/8 tsp. ginger
  • 1/8 tsp. nutmeg
  • 1/8 c. soy sauce
  • Sliced tomato
  • Lettuce or any greens
  1. Combine ground beef, honey, cinnamon, paprika, curry powder, ginger and nutmeg and mix well.
  2. Divide meat in half and half again, making 4 even sized pieces. Form into patty or use a burger press.
  3. Place on a cast iron skillet on medium-high heat, baste with soy sauce once each side while cooking. There is enough fat that will render from the burgers that you do not need to add any oil to the pan. Cook 3-4 minutes each side for medium, or 6 minutes each side for well done.
  4. Sauté pineapple slices in a dry non-stick pan until they just begin to caramelize, about 3 minutes each side.
  5. Assemble burger with patty on the bottom, then pineapple, tomato, then lettuce/greens


This is a very easy burger recipe to make but with a nice twist with the added honey, spices, and pineapple. You can grill or broil these or cook them in any other way you wish. Also experiment with adding cheese or a tangy sauce, which would work well for this burger. Please share and subscribe, and I would love to hear from you if you make this recipe. Enjoy!