Like Grandma Used to Make

Share your favourite memory of grandma’s baking (or great grandma, mum, or favourite aunt) and you could win a gorgeous collection of wisdom from a host of grandmothers.

Like Grandma Used to Make

Growing up in rural South Australia in a small farming community, Rebecca Sullivan’s beloved great-grandmother, Lilly, was an award winning cake baker, famous for her Victorian sponge. When Lilly passed away, Rebecca realised the wealth of knowledge that had gone with her and made it her mission to collect and preserve as many recipes and stories as she could, from all the grannies, nonnas and yiayias willing to share their wisdom with her.

Crammed with useful tips and tricks, more than 100 recipes, and practical home crafts, ‘Like Grandma Used to Make’ is a wonderful manual for anyone wanting to reconnect with the simplicity and goodness of days gone by, and is available from all good booksellers now.

To win a copy of this delightful book tell us about your favourite childhood memory of home-baked treats… we want to smell the butter and icing sugar! Please comment below… the winner will be announced in the next Into Vintage newsletter.

12 thoughts on “Like Grandma Used to Make

  1. Kerry Brenner

    Nothing would beat going to my Granny’s house, opening the door and smelling a pot full of delicious chicken soup simmering on the stove. We would race to the kitchen to look through the glass lid at the kneidlach (matzo ball dumplings) bouncing around inside. Nobody was allowed to lift the lid- if you did before they were ready the magic would be lost, the kneidel’s would break and fall apart, but if you were patient and waited, they would be perfect- a bowl full of tasty chicken soup with two deliciously fluffy, but firm, kneidels for each of us. Not a sweet treat, but just as much a treat, a warm bowl full of love!!

  2. Lesley Needham

    I remember going with my Mum to someone’s house. The lady had made a sponge cake from scratch. It was huge and the smell was amazing. It looked like it should have been on the cover of a cookbook.

  3. Emma Greenley

    My nana used to make home made scones which I used to love, we used to go to her place on a Sunday afternoon and have fresh baked scones with real full fat butter and strawberry jam. Great memories

  4. Milica

    Easter time we would make traditional Greek Easter biscuits that were too yummy to resist eating the dough whilst shaping them.

  5. Alisha van Kimmenade

    My nan was an amazing baker and there was always a fight between my sister and I about which was better – her lemon meringue tart or her apple pie. The lemon meringue was always my favourite. It had the highest meringue on top with beautiful peaks coming out beaded with little brown droplets which clung on defying gravity, while the lemony insides were tart and soft but still held their shape when she served up the perfect slice! YUM! I’ve tried to recreate it since, but nan’s will always be the perfection I’m striving for!

  6. Suzette Deville

    My lovely Grandmother became a station cook at 15 in the outback in South Australia in the 1930s. Eventually she ended up in her home beside the beach warmed day and night by a 4 door enamelled Rayburn wood stove. Among my favourite memories are mornings when until the late 1980s we’d have what we called roast toast. Bread was impaled on prongs of a long fork fashioned from a wire coat hanger dangled over the burning wood and coals until crisp. The slices came out hot and crunchy with a delightful smokiness. Unbeatable when topped with butter and honey. Christmas spent at her house would see my uncles chasing down chooks in the yard for my Grandmother to prep for lunch which was a traditional baked dinner – boring by todays standards however not so when slow cooked in that style of oven it was grand. Vegetables from her garden, pumpkin caramelised, potatoes crisp and lashings of gravy – made with tenderness.

  7. Jann Cadez

    My Mother was a fabulous cook, she would make pumpklin scones and they were 4-5 inches high and when the milkman came and delivered the milk in bottles, she would scrape the cream from the top of the milk and save it for the scones and jam or lemon butter which my Aunty was famous for, made from scratch. Another memory was as children we would go around to my mothers cousins and climb the mulberry tree and pick mulberries all day to take home and make a mulberry pie in winter with lashings of homemade custard, everything was homemade and tasted fantastic, nothing like the frozen pies of today. I remember my parents picking apples and making toffee to make toffee apples for our local school fair day to raise money for the school. Those were the days……………Yum

  8. Kylie Colemane

    I loved reading all of the comments above. It’s amazing how
    many memories are associated with & are interwoven with food and home cooking..a tribute to the original Domestic Goddess’ indeed!
    My Grandmother & aunties & mum all were great home cooks with cooking & food being the focus of every social occasion.
    My grandmother raised her 7 children as a single parent at times weeding paddocks with a hoe. But she started in a local restaurant as a kitchen hand, than cook & eventually worked her way up to head chef at the same place for 35 years . No matter the circumstances she was at work every evening( often walking to work). She never compromised meaning all sauces etc. we’re made from scratch. I like all of my other cousins grew up in & out of kitchens learning to make all of our grandmothers recipes. The location & mentor changed but the fun frivolity and laughter was always a constant.
    My nan makes the best lemon meringue pie & creme caramel ever and believe you me I have tried many 😉
    Needless to say her house was never empty!
    Everything was made with love & lashings of sugar, butter & cream.
    When I head home I always visit my nan as she may be retired now-but she will never retire from the kitchen !!

  9. Jane

    It seems I come from a line of “Speciality” cooks.

    My Great Grandmother made the best meringues. They were crunchy on the outside and chewy in the middle. We were always given a choice of 1 meringue or 3 boiled lollies. I ALWAYS chose the golden meringues.

    My Nana made the most wonderful traditional Scottish shortbread. She had magic in her fingers and never had a batch that crumbled or melted, even in a boiling hot kitchen on a hot Christmas day! They tasted perfectly buttery and crunchy and they were always the first things to disappear at Christmas. My cousins and I had a system of walking through the kitchen and grabbing a piece ( or 2) off the “adults plate” and then dividing our spoils in the back room. I’m sure my Nana knew what we were doing but never stopped us.

    My Mum’s Chocolate Gummy Cake with melting chocolate and marshmallow icing was the biggest hit at my 16th birthday party it’s now the family standard at our birthdays. So moist and “choclatey” and doesn’t use eggs or milk only rice bran oil.

    I am a dab hand at the good old Victoria Sponge. There’s something satisfying about getting the batter to hold that ” figure 8″ and then see it rise to be a wonderfully light and fluffy cake filled with freshly whipped cream ( or clotted if I can find it) and homemade Strawberry jam made by my Mum.

    I don’t have a daughter but I’m hoping to inspire my son to take to the kitchen and make a certain recipe his own. I’m looking forward to what he can come up with. :)

  10. Bev

    No plastic packaging, no jars, no boxes everything was home made. I loved and remember so warmly coming in from School to the most delicious smells of Mums home made cooking. Always so eager to see what she had made and ask “What’s for tea, Mum?”. Mum made the most delicious pastry, cakes, desserts, sweets, casseroles, pies, sausage rolls, jams, scones, slices, trifles, etc. etc. nothing was too difficult or too much trouble. Many of her recipes have been passed on to me and to my own children – classic apple pies, mince pies, sausage rolls. A special memory would have to be the apple pie, walking into the kitchen to smell that sweet warm apple smell (and of course blackberry and apple if we had been picking). What a wonderful legacy she has left behind – one that will be passed on and on and benefit many.

  11. carol goodwin

    Home made butter with sugar hand beaten until the sugar dissolved. Vanilla essence added, eggs too, beaten together before adding the flour, fruit, spices, brandy. Finally, the silver threepence pieces stirred into Grandma’s Christmas Pudding, placed in cloth ready to be boiled and hung waiting for Christmas time. The warmth in the kitchen from the old fuel stove from which Grandma created wonderful food. Sitting with the family around the Christmas table, such a thrill if your piece of pudding (covered in home made custard) hid a treasured threepence. Breakfast with Grandad sitting by the open fire holding the bread on the long pitchfork cooking toast over the heat from the fire. The table beautifully set with bowls of cereal containing home stewed fruit with clotted cream straight from the dairy. Today my grandmother’s wooden spoons, worn on the edges from years of use and stained from making jam along with her wooden butter pats are most treasured pieces in my Kitchen. She’s with me still!

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