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Grandma's Tasty recipes, Austin, TX (2026)

07/13/2025

Candied Almonds

Ingredients:

2 cups whole raw almonds

1 cup granulated sugar

1/2 cup water

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon vanilla extract (optional)

Directions:

Line a baking sheet with parchment paper and set aside.

In a nonstick skillet, combine sugar, water, cinnamon, and salt.

Bring to a boil over medium heat, stirring constantly.

Add almonds and continue stirring as the mixture thickens.

Stir until the water evaporates and sugar crystallizes on almonds.

Lower heat and keep stirring until almonds are dry and slightly glossy.

Remove from heat and stir in vanilla extract if using.

Spread almonds on the baking sheet to cool completely.

Store in an airtight container once fully cooled.

07/13/2025

Pumpkin Cinnamon Roll Muffins

Ingredients:

1 can (8 oz) refrigerated crescent roll dough

1/2 cup canned pumpkin puree

1/4 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon vanilla extract

1/2 cup powdered sugar

1 tablespoon milk

Directions:

Preheat oven to 375°F (190°C) and grease a muffin tin.

Unroll dough and press perforations to seal into one sheet.

In a bowl, mix pumpkin, brown sugar, cinnamon, nutmeg, ginger, and vanilla.

Spread pumpkin mixture evenly over the dough.

Roll up dough tightly and slice into 6 equal rounds.

Place each round into a greased muffin cup, cut side up.

Bake for 15–18 minutes or until golden brown.

Mix powdered sugar and milk to make a glaze.

Drizzle glaze over warm muffins before serving.

07/13/2025

Strawberry Danish

Ingredients:

1 sheet puff pastry, thawed

4 oz cream cheese, softened

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/2 cup strawberry jam or preserves

1/2 cup fresh sliced strawberries

1 egg, beaten (for egg wash)

Optional: powdered sugar for dusting

Directions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a bowl, mix cream cheese, sugar, and vanilla until smooth.

Unroll puff pastry and cut into 6 equal rectangles.

Score a smaller rectangle inside each piece, leaving a 1/2-inch border.

Spread cream cheese mixture in the center of each rectangle.

Top with a spoonful of strawberry jam and a few slices of strawberry.

Brush edges with beaten egg.

Bake for 15–18 minutes or until golden brown and puffy.

Cool slightly, dust with powdered sugar if desired.

07/13/2025

Rice Pudding

Ingredients:

1/2 cup long grain white rice

4 cups whole milk

1/4 cup granulated sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Optional: raisins or chopped nuts

Directions:

In a saucepan, combine rice, milk, sugar, and salt.

Bring to a gentle boil over medium heat, stirring often.

Reduce heat to low and simmer uncovered for 25–30 minutes.

Stir frequently until mixture thickens to pudding consistency.

Remove from heat and stir in vanilla and cinnamon.

Fold in raisins or nuts if desired.

Serve warm or chilled, topped with extra cinnamon if preferred.

07/13/2025

Midnight Glow Cupcakes

Ingredients:

1 box dark chocolate cake mix (15.25 oz)

Ingredients listed on the box (eggs, oil, water)

1/2 teaspoon black gel food coloring (optional, for deeper color)

1 cup heavy cream

1/2 cup white chocolate chips

1 tablespoon unsalted butter

Neon or glow-in-the-dark sprinkles (edible and FDA-approved)

Black cupcake liners

Directions:

Prepare dark chocolate cake mix according to package directions.

Stir in black gel food coloring for extra depth.

Fill black liners 2/3 full and bake as directed; cool completely.

In a saucepan, heat heavy cream until just simmering.

Pour over white chocolate chips and butter in a bowl.

Let sit 2 minutes, then stir until smooth and glossy.

Chill ganache briefly, then whip to a fluffy consistency.

Pipe onto cooled cupcakes and top with glow sprinkles.

07/13/2025

Lebkuchen (German Spice Cookies)

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 cup chopped almonds

2/3 cup honey

1/2 cup brown sugar

1 large egg

1/4 cup candied orange peel, chopped

1/2 teaspoon vanilla extract

Optional: powdered sugar or glaze for topping

Directions:

In a bowl, mix flour, baking soda, and all spices.

Stir in almonds and chopped candied orange peel.

In a saucepan, warm honey and brown sugar until dissolved. Let cool.

Beat in egg and vanilla, then add to dry ingredients.

Mix into a sticky dough; chill for 1 hour.

Preheat oven to 350°F (175°C) and line a baking sheet.

Scoop dough by tablespoonfuls, flatten slightly.

Bake 10–12 minutes until edges are set.

Cool, then dust with powdered sugar or glaze if desired.

07/13/2025

Cherry Fluff

Ingredients:

1 can (21 oz) cherry pie filling

1 can (14 oz) sweetened condensed milk

1 container (8 oz) whipped topping, thawed

1 can (8 oz) crushed pineapple, drained

1/2 cup chopped walnuts (optional)

1 1/2 cups mini marshmallows

Directions:

In a large bowl, combine cherry pie filling and sweetened condensed milk.

Stir in crushed pineapple until evenly mixed.

Fold in whipped topping gently to keep it fluffy.

Add mini marshmallows and chopped walnuts if using.

Stir until well combined, then cover.

Refrigerate for at least 1 hour before serving chilled.

07/13/2025

Pumpkin Pie Dip

Ingredients:

1 cup canned pumpkin puree

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

Directions:

In a medium bowl, beat cream cheese until smooth.

Add powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and vanilla.

Mix until fully combined and creamy.

Fold in the whipped topping gently until blended.

Transfer to a serving bowl and chill for 30 minutes.

Serve with graham crackers, apple slices, or vanilla wafers.

07/13/2025

Boston Cream Poke Cake

Ingredients:

1 box yellow cake mix (15.25 oz)

Ingredients listed on the box (usually eggs, oil, water)

2 boxes (3.4 oz each) instant vanilla pudding mix

4 cups cold milk

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

1 tablespoon unsalted butter

Directions:

Prepare and bake the yellow cake in a 9x13-inch pan according to package directions.

Let the cake cool for 10 minutes, then poke holes all over the top using a wooden spoon handle.

In a bowl, whisk pudding mix with cold milk until thickened slightly.

Pour the pudding evenly over the cake, spreading it to fill the holes.

Refrigerate cake for 1 hour to allow pudding to set.

Heat heavy cream in a saucepan until just simmering.

Pour cream over chocolate chips and butter in a bowl, let sit for 2 minutes.

Stir until smooth, then spread over the chilled cake.

Refrigerate another hour before slicing and serving.

07/13/2025

Strawberry Brownies with Pink Glaze

Ingredients:

1 box (15.25 oz) strawberry cake mix

2 large eggs

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons strawberry puree or milk

1 drop pink food coloring (optional)

Directions:

Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.

In a large bowl, mix cake mix, eggs, oil, and vanilla extract until smooth.

Spread the thick batter evenly into the prepared pan.

Bake for 18–22 minutes or until edges are set; do not overbake.

Let brownies cool completely in the pan.

In a small bowl, whisk powdered sugar with strawberry puree until smooth.

Add food coloring if desired, then pour glaze over cooled brownies.

Let glaze set before slicing into squares and serving.

07/12/2025

HONEY BUTTER SKILLET CORN

Ingredients:
4 cups fresh or frozen corn kernels
3 tablespoons butter
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley (optional)

Directions:
In a large skillet, melt butter over medium heat. Add corn kernels and sauté for 5–7 minutes until heated through and slightly caramelized. Stir in honey, salt, and pepper. Cook for another 2 minutes, allowing flavors to meld. Remove from heat, sprinkle with fresh parsley if desired, and serve warm as a sweet and buttery side dish perfect for any meal.

07/12/2025

CHEESESTEAK TORTELLINI IN RICH PROVOLONE SAUCE

Ingredients:
1 lb refrigerated cheese tortellini
1 tablespoon olive oil
1 lb thinly sliced steak (ribeye or sirloin)
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
2 tablespoons butter
2 tablespoons flour
1½ cups milk
1 cup shredded provolone cheese
Salt and black pepper to taste

Directions:
Cook tortellini according to package instructions; drain and set aside. In a skillet, heat olive oil and sauté steak until browned. Remove and set aside. In the same pan, cook onions and peppers until soft. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Gradually whisk in milk until smooth. Simmer until thickened, then stir in provolone cheese until melted. Season with salt and pepper. Combine tortellini, steak, veggies, and cheese sauce. Stir well and serve hot for a creamy, savory twist on a Philly classic.

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