Grandma's Old Recipes, Hermansville, MI (2025)

07/24/2025

Make ahead and chill for easy serving at your gathering.

🧾 Ingredients
12 small slices seeded bread (or multigrain baguette)

150 g brie (or soft camembert), cut into thick slices

½ green apple, thinly sliced

½ red or yellow apple, thinly sliced

30 g walnuts, crushed

2 tsp liquid honey

Fresh thyme leaves (optional)

Toothpicks or cocktail skewers

👩‍🍳 Instructions
Prep the components
Slice bread into small pieces, apples into thin lamellae, and brie into manageable, thick slices.

Layer base flavors
On one bread slice, place green apple, then a slice of brie, then red/yellow apple.

Finish and flavor
Top with another slice of bread. Drizzle with honey, sprinkle crushed walnuts, and add thyme.

Secure and serve
Stick a toothpick in the center to keep everything intact.

Make ahead tip
Store assembled sandwiches in an airtight container in the fridge for up to 2 hours.

📊 Nutrition (Per Sandwich – Approximate)
Calories: 120 kcal

Protein: 4 g

Fat: 7 g

Carbohydrates: 10 g

Fiber: 1 g

Sugars: 5 g

Calcium: 60 mg

Sodium: 110 mg

07/24/2025

Topped with lemon glaze and herbs for visual appeal.

🧾 Ingredients
For the Cake:
180 g all-purpose flour

1 packet baking powder (11 g)

150 g granulated sugar

3 large eggs

120 g melted butter

100 ml milk

Juice of 2 lemons

Zest of 1 lemon

Pinch of salt

For the Lemon Glaze:
100 g powdered sugar

Juice of 1 lemon

Zest of 1 lemon (for garnish)

Optional Decoration:
Thin lemon slices

Fresh herbs (like lemon thyme or watercress)

👩‍🍳 Instructions
1. Prepare the Cake Batter
In a large bowl, whisk together eggs and sugar until pale and fluffy. Add melted butter, milk, lemon juice, and zest. Mix until smooth.
Fold in flour, baking powder, and salt. Stir just until combined for a smooth batter.

2. Bake
Preheat oven to 180°C (350°F), preferably with convection.
Grease and flour a 20 cm (8-inch) round cake pan. Pour in the batter.
Bake for about 35 minutes. Check doneness with a toothpick—it should come out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.

3. Make the Lemon Glaze
Mix powdered sugar and lemon juice until smooth and pourable.
Pour over the warm cake so it slightly absorbs into the crust. Let set.

4. Decorate
Garnish with thin lemon slices, lemon zest, and fresh herbs for an elegant finish.

🔍 Nutrition (per slice, based on 10 servings)
Calories: 260 kcal

Carbohydrates: 34 g

Protein: 4 g

Fat: 12 g

Saturated Fat: 7 g

Sugar: 22 g

Fiber: 1 g

Sodium: 90 mg

07/24/2025

Quick and simple vegetable treat even kids will absolutely love!

🧂 Ingredients:
Vegetable oil, for frying

2–3 cups milk

3 cups all-purpose flour

2 cups panko bread crumbs (plain or Italian)

2 medium zucchinis, sliced at an angle (about ¼ inch thick)

👩‍🍳 Instructions:
Heat Oil: Pour ¼–½ inch of vegetable oil into a frying pan and heat to 350–375°F (175–190°C).

Prepare Coating Stations:

Place milk in a medium bowl.

Add flour to a gallon-sized resealable plastic bag.

Add panko bread crumbs to another gallon-sized resealable plastic bag.

Coat Zucchini:

Dip zucchini slices in milk.

Transfer to flour bag, seal, and shake to coat.

Dip flour-coated slices back into milk.

Transfer to breadcrumb bag, seal, and shake until fully coated.

Fry:

Fry zucchini slices in batches for 1–2 minutes per side or until golden brown.

Remove and place on paper towel-lined plate to drain excess oil.

Repeat & Serve:

Repeat process for remaining zucchini.

Serve warm with your favorite dipping sauce.

📊 Nutrition (per serving, approx. for 6 servings):
Calories: 310

Protein: 6g

Carbohydrates: 34g

Fat: 18g

Fiber: 2g

Sugar: 4g

Sodium: 280mg

Saturated Fat: 2g

Cholesterol: 10mg

Note: Nutrition values will vary based on breading absorbed and dip used.

07/23/2025

Sweet Hawaiian bread soaks up eggs, cheese, and ham for perfection.
Ingredients:
1 cup diced ham
2 cups baby spinach, chopped
1/4 tsp minced garlic
1/4 tsp cayenne pepper
1/4 tsp cumin
2 cups frozen shredded hash browns
8 cups sweet Hawaiian bread, diced
1/4 cup green onions, chopped
12 large eggs
2 cups low-fat milk
1 cup heavy cream
2 cups shredded cheese (cheddar & Colby Jack)
Instructions:
Preheat oven to 400°F. Grease a bundt pan with nonstick spray.
In a pan, heat olive oil and sauté spinach until wilted.
Add minced garlic to spinach, mix, then remove from heat to cool.
In a skillet, fry hash browns in olive oil until lightly browned.
Remove hash browns from heat and set aside to cool.
In the bundt pan, layer half of the diced bread.
Add ham, green onions, spinach, hash browns, and 1 cup of cheese.
Top with the remaining bread cubes.
In a bowl, whisk eggs, milk, cream, salt, pepper, cumin, and cayenne.
Pour egg mixture over bread in bundt pan and let sit for 30 minutes.
Sprinkle remaining cheese on top.
Cover with foil and bake for 40 minutes.
Let cool slightly, then invert onto a plate and serve warm.
Nutrition (Per Serving):
Calories: ~320 kcal
Protein: ~18g
Carbohydrates: ~28g
Fat: ~16g
Fiber: ~2g

07/23/2025

A delicious, sugar-free hot chocolate mix perfect for chilly days.
Ingredients:
1 1/4 cup powdered Swerve Sweetener
3/4 cup cocoa powder
1/3 cup grass-fed collagen (optional)
2 ounces unsweetened chocolate, chopped
1 tsp vanilla extract
1/4 tsp salt

Instructions:
To Make the Hot Chocolate Mix:
1️⃣ Combine all ingredients in a food processor.
2️⃣ Process on high until well blended.

To Make Hot Chocolate:
3️⃣ Heat 10-12 oz of your favorite keto-friendly milk (e.g., h**p milk + heavy cream).
4️⃣ Stir in 2-3 tbsp of the mix until dissolved.
5️⃣ Serve hot and enjoy!

Nutrition (Per Serving - 2 Tbsp Mix):
Calories: ~50 kcal
Carbs: ~5g
Protein: ~3g
Fat: ~3g
Fiber: ~2g

07/23/2025

Easy homemade fish sandwich with a flavorful Old Bay seasoning kick.
Ingredients:
For the Fish:

4 orange roughy or petrale sole fillets, cut into 8 pieces each
1 teaspoon Old Bay seasoning
Kosher salt and black pepper, to taste
½ cup all-purpose flour
1 cup Panko breadcrumbs
6 cups vegetable oil (for frying)
4 brioche hamburger buns, lightly toasted
4 slices American cheese
For the Buttermilk Mixture:

1 cup buttermilk
1 large egg
2 tablespoons hot sauce (optional)
For the Homemade Tartar Sauce:

½ cup mayonnaise
3 tablespoons dill pickle relish
1 ½ tablespoons chopped fresh dill
1 teaspoon fresh lemon juice
Kosher salt and black pepper, to taste
Instructions:
Prepare the Fish: Pat fish fillets dry with paper towels. Season with Old Bay, salt, and black pepper.
Set Up Coating Station: Place flour in one bowl. In a second bowl, whisk together buttermilk, egg, and hot sauce. Place Panko breadcrumbs in a third bowl.
Coat the Fish: Dredge each fish piece in flour, dip into the buttermilk mixture, then coat with Panko, pressing gently to adhere.
Heat the Oil: In a Dutch oven or deep stockpot, heat vegetable oil to 360°F (182°C) using a deep-fry thermometer.
Fry the Fish: Working in batches, fry the fish for 3-4 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack over a baking sheet to drain.
Make the Tartar Sauce: In a small bowl, whisk together mayonnaise, relish, dill, and lemon juice. Season with salt and pepper to taste.
Assemble the Sandwiches: Spread tartar sauce on each toasted brioche bun. Top with crispy fish fillets and a slice of American cheese. Serve immediately and enjoy!
Nutrition (Per Serving):
Calories: ~620
Protein: ~30g
Carbohydrates: ~45g
Fat: ~38g
Sugar: ~4g

07/23/2025

A refreshing citrus dessert that's both healthy and indulgent.

Ingredients:
Crust:
1 recipe Almond Flour Pie Crust

Lemon Curd:
3 large eggs

6 tbsp powdered Swerve Sweetener

2 tbsp BochaSweet or allulose

1/4 cup (61g) freshly squeezed lemon juice

2 tsp lemon zest

4 tbsp butter, cut into 4 pieces

Filling:
12 oz (340.2g) mascarpone cheese (or cream cheese), softened

1/4 cup (45.5g) powdered Swerve Sweetener

2 tsp lemon zest

1/2 tsp lemon extract

1/2 cup (113g) lemon curd

Instructions:
Crust:
Preheat the oven to 325°F and grease a 10-inch ceramic tart pan.

Prepare the crust as instructed, pressing it into the pan.

Prick the crust with a fork and bake for 15–20 minutes until golden brown.

Let the crust cool completely before adding the filling.

Lemon Curd:
While the crust bakes, prepare the lemon curd.

In a heatproof bowl over simmering water, whisk eggs, sweeteners, lemon juice, and zest.

Continuously whisk until thickened (about 10 minutes).

Remove from heat, add butter, and whisk until smooth.

Let cool for at least 15 minutes.

Filling & Assembly:
In a bowl, beat mascarpone with powdered sweetener until smooth.

Mix in lemon zest and lemon extract.

Add 1/2 cup cooled lemon curd and beat until creamy.

Spread filling into the cooled crust and freeze for 1 hour.

Top with remaining lemon curd and chill for 3 hours before serving.

Nutrition (Per Serving):
Calories: 270

Fat: 24g

Carbs: 5g

Fiber: 2g

Net Carbs: 3g

Protein: 6g

07/23/2025

Sugar-free, gluten-free, and packed with chocolatey, nutty delight.

Ingredients:
1 recipe ultimate keto brownies (omit chocolate chips)

1/3 cup (78.86 ml) whipping cream

2 large egg yolks

1/4 cup (45.5 g) Swerve Granular

1/4 cup (45.5 g) allulose (or more Swerve Granular)

3 tbsp salted butter, cut into 3 pieces

1/2 tsp vanilla extract

1/2 cup (46.5 g) unsweetened shredded coconut

1/2 cup (54.5 g) chopped pecans, lightly toasted

1 ounce (28.35 g) sugar-free dark chocolate, melted

1 tsp coconut oil

Instructions:
Preheat oven to 350ºF (175ºC) and grease a 9×9-inch metal baking pan.

Prepare the keto brownie batter as directed, omitting the chocolate chips. Spread into the prepared pan.

Bake for about 15 minutes until edges are set, but the center remains slightly moist. Let cool completely.

Cook the topping: In a medium saucepan over medium-low heat, combine whipping cream, egg yolks, sweeteners, and butter. Cook for 5-10 minutes until thickened.

Mix in vanilla extract, shredded coconut, and toasted pecans. Stir well and spread evenly over cooled brownies.

Melt chocolate: In a heatproof bowl over simmering water, melt the dark chocolate with coconut oil. Drizzle over the brownies.

Chill in the refrigerator for 30 minutes to set the topping before cutting into bars.

Nutrition (Per Serving):
Calories: 220

Fat: 20g

Carbs: 5g (Net Carbs: 3g)

Protein: 4g

Fiber: 2g

07/23/2025

Perfect dessert for chocolate lovers: brownie, pudding, and Oreo crust.

🧂 Ingredients
Crust:
30 Oreo cookies

6 tablespoons unsalted butter (melted)

Brownie:
½ cup unsalted butter (melted)

¾ cup granulated sugar

½ cup brown sugar (packed)

2 large eggs (room temperature)

1 tablespoon vegetable oil

2 teaspoons vanilla extract

¾ cup all-purpose flour

½ cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt

Chocolate Pudding:
1 cup granulated sugar

3 tablespoons cornstarch

¼ cup cocoa powder

½ teaspoon salt

1 ¼ cups 2% or whole milk

1 ¼ cups heavy cream

4 large egg yolks

2 tablespoons unsalted butter

2 ounces premium bittersweet chocolate (chopped)

2 ounces milk or semi-sweet chocolate chips

1 teaspoon vanilla extract

Whipped Cream:
1 ½ cups heavy cream

3 tablespoons granulated sugar

Cocoa powder or shaved chocolate for garnish

🧄 Instructions
Oreo Cookie Crust:
Preheat oven to 350°F.

Crush the Oreos into fine crumbs (food processor or rolling pin).

Mix crushed Oreos with melted butter until combined.

Press the mixture into the bottom and sides of a 9-inch springform pan.

Bake at 350°F for 8-10 minutes or until firm.

Let the crust cool completely.

Chewy Brownie Bottom Layer:
In a bowl, combine melted butter, granulated sugar, and brown sugar.

Add eggs one at a time, mixing well after each.

Mix in oil and vanilla extract.

In another bowl, mix flour, cocoa powder, baking soda, and salt.

Gradually add the dry mixture to the wet mixture, combining well.

Pour the brownie batter over the cooled crust.

Bake at 350°F for 40-45 minutes or until a toothpick comes out with a few crumbs.

Cool completely, either on a wire rack or in the fridge.

Chocolate Pudding Layer:
In a saucepan, whisk together sugar, cornstarch, cocoa powder, and salt.

Add milk, cream, and egg yolks, and whisk to combine.

Over medium heat, whisk constantly until the pudding thickens, 10-15 minutes.

Remove from heat and stir in butter, bittersweet chocolate, milk chocolate, and vanilla extract.

Let the pudding cool completely, stirring occasionally.

Pour cooled pudding over the brownie layer.

Cover with plastic wrap, ensuring it’s in contact with the pudding.

Chill the pie in the refrigerator for at least 8 hours, preferably overnight.

Whipped Cream Topping:
In a large bowl, beat the cream and sugar until stiff peaks form.

Spread whipped cream over the pudding layer.

Garnish with cocoa powder or chocolate shavings.

Refrigerate until ready to serve.

🧮 Nutrition (Per Serving – Approx. 12 Servings)
Calories: 550

Protein: 5g

Fat: 35g

Carbohydrates: 55g

Fiber: 3g

Sugar: 40g

Sodium: 170mg

Cholesterol: 90mg

Calcium: 6% DV

Iron: 10% DV

07/23/2025

Deliciously healthy meal with protein-rich chicken and cool sauce.

🍗 Ingredients
For the Chicken Marinade:

1½ lbs boneless, skinless chicken thighs

¼ cup olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried oregano

Salt and black pepper, to taste

For the Tzatziki Sauce:

1 cup Greek yogurt

½ cucumber, grated and drained

1 clove garlic, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp fresh dill or mint, chopped

Salt, to taste

For Serving (Optional):

4 pita breads or flatbreads

Sliced red onions

Sliced tomatoes

Shredded lettuce

Crumbled feta cheese

👨‍🍳 Instructions
Marinate the Chicken:
In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes (or overnight).

Cook the Chicken:
Grill or pan-sear the chicken over medium-high heat for 5–6 minutes per side until fully cooked and golden brown. Let rest, then slice thinly.

Make the Tzatziki Sauce:
In a bowl, combine yogurt, grated cucumber (squeeze excess liquid), garlic, lemon juice, olive oil, dill/mint, and salt. Mix well and chill.

Assemble the Pitas:
Warm pita bread slightly. Layer sliced chicken, tomatoes, red onions, lettuce, and feta. Spoon tzatziki generously over the top.

Serve:
Wrap or fold and serve warm. Great with fries or a side Greek salad!

🧾 Nutrition (Per serving, based on 4 servings):
Calories: 430

Protein: 35g

Fat: 22g

Carbohydrates: 24g

Fiber: 2g

Sugar: 4g

Sodium: 560mg

07/23/2025

Mini pains briochés garnis, fondants et légèrement tiédis au four.

🧺 Ingrédients
6 mini pains briochés

200 g de filet de poulet cuit, tranché finement

100 g de fromage frais (type Philadelphia)

2 c. à soupe de cranberries séchées

30 g de fromage râpé doux (cheddar ou emmental)

1 c. à soupe de ciboulette ciselée ou herbes fraîches

1 c. à soupe de beurre fondu

Sel, poivre : au goût

👨‍🍳 Instructions
Préparer les pains : coupe-les en deux sans séparer complètement les moitiés.

Préparer la garniture : mélange le fromage frais, les cranberries, le fromage râpé, la ciboulette, le sel et le poivre.

Garnir : étale le mélange dans chaque pain, puis ajoute des tranches de poulet.

Refermer et badigeonner : referme les pains, badigeonne le dessus de beurre fondu, saupoudre d’herbes.

Réchauffer : enfourne à 160°C pendant 5 minutes pour tiédir et faire fondre légèrement le fromage.

🧾 Valeurs nutritionnelles (par sandwich, estimation)
Calories : ~260 kcal

Protéines : 14 g

Glucides : 20 g

Sucres : 5 g

Lipides : 15 g

Gras saturés : 7 g

Sodium : 430 mg

Fibres : 1 g

07/23/2025

Paprika garnish and parsley bring color and extra flavor.

🧾 Ingredients
For 6 Mini Sandwiches:

6 mini brioche buns or slider buns

120 g canned tuna in water (drained)

2 hard-boiled eggs

2 tbsp mayonnaise

6 medium pickles (or 3 large halved)

1 tbsp fresh parsley, chopped

Salt and pepper, to taste

Optional: 1 pinch sweet paprika, for garnish

👩‍🍳 Instructions
1. Boil the Eggs:
Boil eggs for 10 minutes, then cool under cold water. Peel and chop.

2. Make the Filling:
In a bowl, flake the tuna. Add chopped eggs, mayo, parsley, salt, and pepper. Mix until creamy.

3. Toast the Buns:
Slice buns in half. Lightly toast them in the oven or toaster for a crunchy texture.

4. Assemble the Sandwiches:
Spoon a generous amount of tuna mixture onto the bottom half of each bun. Top with a pickle or pickle half. Cover with the top half of the bun.

5. Garnish and Serve:
Sprinkle lightly with paprika and extra parsley if desired. Serve warm or cold.

🧊 Make-Ahead Tip
Prepare the filling in advance and store in the fridge until assembly. Assemble just before serving.

🔁 Ingredient Swap
Use chopped cucumber instead of pickles for a milder flavor.

🔥 Warming Tip
Warm the assembled sandwiches in a 150°C (300°F) oven for a few minutes to serve slightly heated without drying them out.

🍽️ Nutrition (per sandwich, estimated)
Calories: 210

Protein: 10g

Fat: 14g

Carbs: 12g

Fiber: 1g

Sugar: 2g

Sodium: 420mg

Grandma's Old Recipes

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07/23/2025

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07/23/2025

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