Grandma's 10 Best Baking Recipes We Keep Going Back To
Grandmother’s Pound Cake II
"This recipe is over 100 years old and is the original kind of pound cake: it contains 1 pound each of butter, sugar, eggs and flour and contains no salt, baking powder or flavoring (but flavoring such as vanilla extract or almond extract can be added if desired!)" —WHOLEGRAINWOMAN
Grandma’s Gingersnap Cookies
"This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899." —Marie Ayers
Grandma’s Lemon Meringue Pie
"This is a very fun recipe to follow, because Grandma makes it sweet and simple. This pie is thickened with cornstarch and flour in addition to egg yolks, and contains no milk." —Emilie S.
Grandma Johnson’s Scones
"A basic scone recipe that really does the trick. Tried and tested through 3 generations of kids. Simply the best anywhere!" —Rob
Nana’s Apple Crisp
"Very quick and easy recipe! Delicious with vanilla ice cream!" —KERI_B
Apple Pie by Grandma Ople
"This was my grandmother's apple pie recipe. I have never seen another one quite like it. It will always be my favorite and has won me several first place prizes in local competitions. I hope it becomes one of your favorites as well!" —MOSHASMAMA
Grandma VanDoren's White Bread
"What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's." —Marilyn VanDoren Sim
Grandma Ruth's Snickerdoodle Cookies
"This is my great-grandma's recipe that everyone loves!" —David.Beveridge
Grandma's Homemade Banana Bread
"This recipe is a number one family favorite!!! It's been handed down from generation to generation. You can get creative by adding nuts, raisins or anything else that you want to throw in the batter" —Jeannie Meyer
Grandma Rita's Soft Butter Rolls
"Want a roll that stays soft for days? Try these fluffy, soft rolls made with butter and love. This is my Grandma's recipe. The rolls are quick to rise due to the two packages of yeast. A special thanks to Baking Nana for writing the directions that are clear and easy to follow." —Lela
State of Home Cooking
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Portions of this article originally appeared in the February/March 2020 issue of Allrecipes Magazine.