Grandma's Feast, Shattuck Ave., Berkeley, California City, CA (2026)

08/22/2026

Crispy Garlic Parmesan Julienne Fries (The Shatter-Crisp Method) - Receipster

Ingredients:
- 2 lbs russet potatoes, cut into thin julienne (matchstick) strips, about 1/8-inch thick
- 1 tablespoon baking soda
- 1 tablespoon kosher salt, plus more to finish
- 2 tablespoons cornstarch
- Neutral oil for frying (peanut or vegetable), about 6 cups
- 4 tablespoons olive oil
- 4 garlic cloves, smashed
- 1/2 cup finely grated parmesan
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon
- Freshly cracked black pepper

Directions:
1. In a large bowl, combine 6 cups warm water, baking soda, and salt. Add the julienne potatoes and soak for 10 minutes, stirring once halfway through.
2. Drain the potatoes and spread on a clean kitchen towel. Pat completely dry, then toss in a dry bowl with the cornstarch until lightly coated.
3. Heat neutral oil in a heavy pot to 350°F (175°C). While it heats, warm the olive oil and smashed garlic in a small skillet over low heat for 3-4 minutes until fragrant and just golden at the edges. Remove from heat, discard the garlic, and set the infused oil aside.
4. Fry the potatoes in small batches (do not crowd the pot) for 2-3 minutes per batch, until deep gold and crisp. Lift with a spider strainer and drain on a wire rack, not paper towels, to keep the underside crisp.
5. While still hot, toss the fries in a large bowl with the garlic-infused oil, parmesan, parsley, lemon zest, and a pinch of salt and pepper. Serve immediately.

08/22/2026

Cheesy Bacon Ranch Pinwheels: The Easiest Crowd-Pleasing Snack Recipe for Any Occasion - Receipster

Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/3 cup finely chopped green onions
- 4 large flour tortillas (burrito size)
- 1/2 cup shredded mozzarella cheese

Directions:
1. In a large bowl, beat the softened cream cheese and sour cream together until smooth and creamy.
2. Stir in the ranch seasoning mix, cheddar cheese, bacon bits, and green onions until fully combined.
3. Lay the tortillas flat on a clean work surface and spread the cheese mixture evenly over each one, going all the way to the edges.
4. Sprinkle the mozzarella cheese evenly over the filling on each tortilla.
5. Tightly roll each tortilla into a log, then wrap in plastic wrap and refrigerate for at least 1 hour to firm up.
6. Unwrap the chilled rolls and slice each into 1-inch pinwheels using a sharp knife.
7. Arrange the pinwheels on a serving platter and serve chilled or at room temperature.

08/22/2026

Back-to-School Snack Board - Receipster

Ingredients:
- 1 cup whole grain crackers
- 1 cup mini pretzel twists
- 1 cup cubed cheddar cheese
- 4 mozzarella cheese sticks, halved
- 1 cup red grapes
- 2 apples, sliced and tossed in lemon juice
- 1 cup carrot sticks
- 1 cup cucumber slices
- 1/2 cup hummus
- 1/2 cup ranch dip or yogurt dip
- 6 mini muffins or granola bites
- 1/2 cup dried fruit (raisins or apricots)
- 1/2 cup mixed nuts or seeds (omit for nut-free)

Directions:
1. Wash and prep all fruits and vegetables, patting dry to prevent sogginess on the board.
2. Place small bowls for hummus and dip in different corners of a large board or tray.
3. Arrange cheese cubes and mozzarella sticks in one section, grouped by color.
4. Add crackers and pretzels in small overlapping rows near the dips.
5. Fill in gaps with grapes, apple slices, carrot sticks, and cucumber slices.
6. Scatter dried fruit, nuts or seeds, and mini muffins in the remaining open spaces.
7. Serve immediately, or cover tightly and refrigerate up to 4 hours before serving.

08/22/2026

Apple Cider Streusel Coffee Cake - Receipster

Ingredients:
- 1 1/2 cups apple cider
- 2 1/2 cups all-purpose flour, divided
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon, divided
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, melted and divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup diced peeled apple
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup powdered sugar, for glaze (optional)
- 1–2 tablespoons apple cider, for glaze (optional)

Directions:
1. In a small saucepan, simmer the apple cider over medium heat for about 15-20 minutes until reduced to 1/2 cup. Let cool slightly.
2. Preheat oven to 350°F (175°C) and grease a 9-inch springform or square baking pan.
3. In a medium bowl, combine 3/4 cup flour, brown sugar, 2 teaspoons cinnamon, and nutmeg for the streusel. Stir in 1/2 cup melted butter until crumbly. Mix in nuts if using. Set aside.
4. In a large bowl, whisk together remaining 1 3/4 cups flour, granulated sugar, remaining cinnamon, baking powder, baking soda, and salt.
5. In another bowl, whisk eggs, sour cream, vanilla, remaining 1/4 cup melted butter, and the cooled reduced apple cider until smooth.
6. Pour wet ingredients into dry ingredients and stir just until combined. Fold in diced apple.
7. Spread batter evenly into the prepared pan. Sprinkle streusel topping evenly over the batter, pressing gently.
8. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 15 minutes. Whisk powdered sugar with 1-2 tablespoons apple cider and drizzle over the cake if desired.
10. Slice and serve warm or at room temperature.

08/22/2026

Crock Pot Tuscan Sausage Soup - Receipster

Ingredients:
- 1 lb Italian sausage, casings removed
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 medium russet potatoes, diced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- Salt and pepper, to taste
- 3 cups chopped kale, stems removed
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese

Directions:
1. In a skillet over medium heat, brown the Italian sausage, breaking it into crumbles, about 5-6 minutes. Drain excess fat.
2. Transfer the sausage to the crock pot along with the onion, garlic, chicken broth, potatoes, Italian seasoning, and red pepper flakes.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are fork-tender.
4. Stir in the chopped kale and let it wilt for about 10 minutes.
5. Add the heavy cream and parmesan cheese, stirring until the soup is creamy and heated through.
6. Season with salt and pepper to taste and serve hot.

08/22/2026

Puff Pastry Cheese Straws with Basil and Parmesan - Receipster

Ingredients:
- 1 sheet puff pastry, thawed
- 1 cup finely grated Parmesan cheese
- 1/4 cup fresh basil leaves, finely chopped
- 1 egg, beaten (for egg wash)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Flaky sea salt, for sprinkling

Directions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface into a rectangle roughly 10×12 inches.
3. Brush the entire surface of the pastry with the beaten egg.
4. Evenly sprinkle the Parmesan, chopped basil, garlic powder, black pepper, and red pepper flakes over one half of the pastry.
5. Fold the other half of the pastry over the filling and gently press down to seal.
6. Roll gently with a rolling pin to help the filling adhere.
7. Cut the pastry into 1/2-inch wide strips using a sharp knife or pizza cutter.
8. Twist each strip several times and place on the prepared baking sheet, pressing the ends down to prevent unraveling.
9. Brush the twisted straws with the remaining egg wash and sprinkle with flaky sea salt.
10. Bake for 12-15 minutes, or until puffed and deep golden brown.
11. Let cool slightly on the baking sheet before serving warm or at room temperature.

08/22/2026

Easy Cozy Spiced Apple Crisp – The Best Fall Dessert Recipe - Receipster

Ingredients:
- 6 cups peeled and sliced apples (Granny Smith and Honeycrisp mix)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted

Directions:
1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large bowl, toss the sliced apples with lemon juice, granulated sugar, 2 tablespoons flour, cinnamon, and nutmeg until evenly coated.
3. Spread the apple mixture evenly into the prepared baking dish.
4. In another bowl, mix the oats, 1 cup flour, brown sugar, cinnamon, and salt.
5. Pour in the melted butter and stir until crumbly and well combined.
6. Sprinkle the oat topping evenly over the apples.
7. Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbling.
8. Let cool for 10 minutes before serving warm, ideally with a scoop of vanilla ice cream.

08/21/2026

Apple Cider Cinnamon Rolls - Receipster

Ingredients:
- 2 cups apple cider
- 1 cinnamon stick
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 1/2 tsp salt
- 1/2 cup whole milk, warmed
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened (for filling)
- 1 cup powdered sugar
- 2–3 tbsp reduced apple cider (reserved from reduction)
- 1/2 tsp vanilla extract
- Pinch of salt

Directions:
1. In a saucepan, simmer the apple cider with the cinnamon stick over medium heat until reduced to about 1/2 cup, roughly 15-20 minutes. Remove the cinnamon stick and let cool; reserve 2-3 tablespoons for the glaze.
2. In a large bowl, whisk together flour, granulated sugar, instant yeast, and salt.
3. Add the warm milk, melted butter, egg, and 1/4 cup of the cooled reduced apple cider to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
5. Punch down the dough and roll it out into a 16×12-inch rectangle on a floured surface.
6. Spread the softened butter evenly over the dough. Mix brown sugar and cinnamon together, then sprinkle evenly over the buttered dough.
7. Starting from the long edge, roll the dough tightly into a log. Slice into 12 equal rolls using a sharp knife or dental floss.
8. Arrange the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy.
9. Preheat oven to 350°F (175°C). Bake the rolls for 22-25 minutes until golden brown on top.
10. While the rolls bake, whisk together powdered sugar, remaining reduced apple cider, vanilla extract, and a pinch of salt until smooth to make the glaze.
11. Drizzle the warm glaze over the rolls immediately after baking and serve warm.

08/21/2026

Basil Caesar Dressing - Receipster

Ingredients:
- 1 cup fresh basil leaves, packed
- 1/2 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves garlic, peeled
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste (optional)
- 1/4 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly cracked
- 2–3 tablespoons water, to thin as needed

Directions:
1. Add the fresh basil leaves, mayonnaise, grated Parmesan, olive oil, lemon juice, garlic cloves, Dijon mustard, Worcestershire sauce, and anchovy paste (if using) to a blender or food processor.
2. Blend on high speed for 30-45 seconds, scraping down the sides as needed, until the mixture is smooth and vibrant green.
3. Season with salt and black pepper, then blend again briefly to combine.
4. Check the consistency and add water, one tablespoon at a time, blending until the dressing reaches your desired thickness.
5. Taste and adjust seasoning, adding more lemon juice for brightness or Parmesan for extra depth if desired.
6. Transfer the dressing to a jar or airtight container and refrigerate for at least 20 minutes before serving to let the flavors meld.
7. Toss with crisp romaine lettuce, drizzle over roasted vegetables, or serve as a dip alongside your favorite dishes.

08/21/2026

Puff Pastry Peach Tart - Receipster

Ingredients:
- 1 sheet frozen puff pastry, thawed
- 3–4 ripe peaches, thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 2 tablespoons apricot jam, for glazing
- 1 tablespoon sliced almonds, optional

Directions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on the prepared sheet and score a border about 1 inch from the edge, without cutting all the way through.
3. In a bowl, toss the sliced peaches with granulated sugar, brown sugar, cinnamon, cornstarch, and vanilla extract until evenly coated.
4. Arrange the peach slices in overlapping rows within the scored border of the pastry.
5. Brush the exposed pastry border with the beaten egg and drizzle the melted butter over the peaches.
6. Bake for 22-25 minutes, or until the pastry is puffed and deep golden brown and the peaches are tender.
7. Remove from the oven and immediately brush the warm peaches with apricot jam for a glossy finish.
8. Sprinkle with sliced almonds if using, slice, and serve warm or at room temperature.

Grandma's Feast

08/22/2026

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