Recipes: Grandma Hurst & The Betty Crocker Cookbook

“If God Had Intended Us To Follow Recipes, He Wouldn’t Have Given Us Grandmothers.”

Linda Henley

This blog is super special to me. When I think of a Grandmother, I think of a lady who cooks with her family, teaching them the secrets to each thing she makes. This was Grandma Hurst from the first day I set foot in her home. She accepted me in with welcoming arms, as if I was her Granddaughter from the start. On one special occasion, right before Nate and my wedding, Grandma Hurst gave me her favorite cookbook. It was a Betty Crocker Cookbook from 1969. This book had seen it’s years when I received it back in 2004, and I have done my best to make sure it doesn’t fall apart. My wish is to pass it down to my son’s wife. The book may need to be rebound, but the life that it has seen is amazing!

One of my favorite recipes to make is this one in the picture. There is so many ways to take this batter and make it into somethings else. Now remember most grandmother’s or the grandmothers I know, don’t measure everything exact to what the recipe calls for. I too have have made some changes to the recipe. Grandma Hurst did it, and it is only fair for me to do my part as well. (If you were to thumb through this book, you will find missing pages, ripped out recipes, sticky notes posted inside, and paper clips on certain pages.)

For my Nut Bread, I always double the recipe. This gives plenty of batter to make whatever you want for a family of 4. The changes also let me add a few healthier alternatives for those pickier kids.


  • 5 Cups of King Arthur’s Gluten Free Flour
  • 1.2 Cup of D’Vash Date Syrup
  • 7 TSP of Baking Powder
  • 1 TSP Course Salt
  • 6 TBSP Olive Oil
  • 3 Cups of Planet Oat Oatmilk
  • 2 Eggs
  • 3 Cups Mashed Sweet Potato
  • I do not use the nuts

If by chance the batter is still too thick, add a little more Oatmilk. It will be different when using different types of flour.

Depending on what you make, depends on the amount of type the bread needs to be in. Preheat Oven to 350*.

Breads will be in for about 60-70 minutes.

Muffins will be in for about 20-30 minutes.

Waffles are cooked for 1.5 minutes per waffle. I use the Pampered Chef Waffle Iron.

From old books to new appliances, memories in the kitchen should always be made. When I am really into the spirit of cooking, I always feel like Grandma Hurst is looking over my shoulder, helping me come up with my special meal. There are times where I have few ingredient in the kitchen and an amazing idea will pop into my head. Maybe Grandma Hurst is whispering and idea in my ear. However it may be, I know she is looking down and smiling.

There will be more recipes coming from the cookbook, and the attempts I try on her homemade secret recipes. Let’s see if one day I will finally get those Onion Rolls and Fago Red Pop Apple Sauce right. Stay Tuned….

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#Anchored_Heart_And_Soul #BettyCrockerCookBook #Cookbooks #Family #FamilyRecipes #GlutenFreeOption #HealthierThanBefore

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