Grandma Kitchen

10/06/2026

03/06/2026

No-Bake Lemon Éclair Cake

Ingredients:

- 1 package cream cheese, softened (8 oz)
- 1 can sweetened condensed milk (14 oz)
- 1 package instant lemon pudding mix (3.4 oz)
- 2 1/2 cups milk
- 1 container whipped topping, thawed (8 oz)
- 1 box graham crackers (16 oz)
- 1 can lemon pie filling (16 oz)

07/09/2025

Amish Apple Fritter Bread

Ingredients:

- 1/3 cup light brown sugar
- 2 teaspoons ground cinnamon
- 2 large apples, peeled, cored, and diced
- 2/3 cup white sugar
- 1/2 cup unsalted butter, softened
- 2 eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 cup milk

For the Glaze:
- 1/2 cup powdered sugar
- 2–3 tablespoons milk or cream

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. In a small bowl, combine light brown sugar and cinnamon. Toss the diced apples in this mixture until coated. Set aside.
3. In a large bowl, cream together the white sugar and softened butter until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the all-purpose flour and baking powder.
6. Gradually add the flour mixture to the wet ingredients alternately with the milk, beginning and ending with the flour mixture. Stir until just combined.
7. Gently fold in the cinnamon-coated apples.
8. Pour the batter into the prepared loaf pan and smooth the top.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. While the bread is baking, prepare the glaze by whisking together powdered sugar and milk or cream until smooth.
11. Allow the bread to cool for about 10 minutes in the pan, then remove it to a wire rack.
12. Drizzle the glaze over the warm bread and let it set before slicing.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes

Kcal: 320 kcal | Servings: 8 servings

Tips:
Use tart apples like Granny Smith for a nice balance of sweetness and tang.
Make sure the butter is softened to room temperature for easier creaming and a lighter texture.

07/09/2025

No Oven Cake

Ingredients:

- 2 packs plain petit beurre biscuits
- 2 cups milk
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 2 soup spoons cocoa powder
- 100 g dark chocolate (for the pudding)
- 250 ml heavy cream (for the topping)
- 200 g dark chocolate (for the topping)

Directions:

1. In a saucepan, combine milk, sugar, cornstarch, cocoa powder, and 100 g dark chocolate. Heat over medium heat, stirring constantly until the mixture thickens into a smooth pudding. Remove from heat and let cool slightly.
2. Dip each petit beurre biscuit briefly in milk to soften, then layer them in a rectangular dish.
3. Spread a layer of the chocolate pudding over the biscuits.
4. Repeat layering dipped biscuits and pudding until all ingredients are used, finishing with a pudding layer on top.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Melt the remaining 200 g dark chocolate over a double boiler or gently in the microwave.
7. Fold the melted chocolate into the whipped cream until well combined.
8. Spread the chocolate cream mixture evenly over the top layer of pudding.
9. Refrigerate the cake for at least 4 hours or overnight to set before serving.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 4 hours 35 minutes

Kcal: Approximately 320 kcal per serving | Servings: 6 servings

Tips:
Use chilled milk for dipping biscuits to prevent them from becoming too soggy.
Allow the pudding to cool slightly before layering to avoid melting the biscuits completely.