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Cheese Rolls

cheese rolls

Cheese Rolls

3 cups flour 
2 pkgs. yeast (4 1/2 tsp)
1 Tbsp sugar 
1 Tbsp dry minced onion
1 tsp salt 
½ tsp celery seed, crushed 
1 cup milk 
½ cup water 
2 Tbsp shortening 
1 egg 
1 cup shredded Cheddar Cheese 

Preheat oven to 400 degrees F. In large mixer bowl combine 2 cups flour, yeast, sugar, onion, salt and celery seed and mix well. In saucepan, heat milk, water and shortening until warm, shortening does not need to melt. Add to flour mixture. Add egg and blend until moistened. Beat 3 minutes and add cheese. By hand, gradually stir in remaining flour to make a stiff batter. 

Cover and let riser in warm place until light and doubled in size, about 30 minutes. Stir down batter and spoon into greased muffin cups. Cover and let rise in warm place until doubled again, about 30 minutes. Bake for 20 minutes or until golden brown. Serve warm.

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Preserved Peach Pie Filling…

preserved peach pie filling

Preserved Peach Pie Filling…

6 quarts sliced fresh peaches, Redhaven, JH Hale, Elberta, Redskin 
7 cups white sugar 
1 cup Clear Jel®, see note below
5 cups or so cold water 
1 tsp cinnamon 
1 tsp Almond extract 
1 ½ cups Bottled lemon juice 
Fruit Fresh®, see note below

Peel peaches. To loosen skins, place peaches in boiling water for about 60 seconds, and then place in cold water for 30 seconds, the skins will now slip off. 

Slice peaches slices half inch thick. Place slices in cold water; add fruit fresh about half tsp. per 1 gallon of water to prevent browning. 

Place 6 cups prepared fresh peaches in 1 gallon boiling water. Boil each batch one minute after the water returns to a boil….

For the Syrup: Combine water, sugar, Clear Jel®, and, if desired, cinnamon and/or almond extract in a large kettle. Stir and cook over medium high heat until mixture thickens and begins to bubble. Add lemon juice; boil sauce one minute longer, stirring constantly. Fold in drained peach slices and continue to heat mixture for 3 minutes. Fill hot jars immediately to about 2 inches from the top. Remove air bubbles and adjust headspace if needed. Wipe rims clean; seal with hot sterile lids and rings; process immediately in water bath canner for 30 minutes.

Makes 7 quarts

Clear Jel is a modified cornstarch that is recommended for canning because it doesn’t lose its thickening powers after extended heating. Conventional cornstarch starts to break down at high heat and also doesn’t thicken high acid liquids well. 

Ball® Fruit-Fresh® Produce Protector prevents browning of fresh-cut produce for up to 8 hours. Just sprinkle on your freshly-cut fruit or veggies and protect the color and flavor of your signature creations.

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Granny’s Red Velvet Cake

Granny's Red Velvet Cake

Granny’s Red Velvet Cake

1/2 cup shortening 
1 1/2 cups sugar 
2 eggs 
1 tsp vanilla
1 tsp baking soda
1 Tbsp vinegar 
2 1/2 cups flour 
2 Tbsp cocoa 
1 tsp salt 
1 cup buttermilk 
2 oz. red food coloring, see all natural recipe below 

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or a 9×13 baking dish.

In a large mixing bowl cream together shortening and sugar. Beat in eggs and vanilla.

In a small bowl add vinegar and sprinkle baking soda on top; set aside.

Sift together flour, cocoa and salt; add alternately with buttermilk, beat after each addition. Stir in baking soda and vinegar mixture. Mix in food coloring. Pour into prepared baking pans. 

Bake 30 minutes, or until knife inserted into center comes out clean. Remove from oven, set aside to cool.

Frosting:
1 cup milk
¼ cup flour 
1 ½ cups granulated sugar 
3/4 cup butter, 1 1/2 sticks room temperature 
1 tsp vanilla 

Over medium low heat cook milk and flour until thick, stirring constantly. Remove from heat, set aside; let cool. 

Cream together sugar and butter until light and fluffy. Add vanilla and blend in well. Add cooled 
Milk sauce; beat until stiff. Frost cooled cake….enjoy!

Red Beet Juice is an all natural red food coloring….here is how you make it…
Use a few large red beets, remove greens and roots; slice them up. Cover with water in sauce pan; bring to a boil; reduce heat and simmer until tender only a small amount of water remains, about a ¼ cup. Eat the beets and bottle up the red beet juice, you now have all natural red beet juice.

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Swedish Meatballs

swedish meatballs

Swedish Meatballs

Meatballs:
2 slices white bread, crusts removed
1 large egg
1 cup whole milk
1 Tbsp butter or bacon fat
1 Tbsp vegetable oil
1 cup minced onion
3/4 tsp ground cumin
1/4 tsp cayenne pepper
1 lb. ground beef
1 lb. ground pork
1 Tbsp celery salt, see note below
½ tsp salt
1 Tbsp butter or bacon fat
2 Tbsp vegetable oil
2 to 3 Tbsp flour, all purpose
1 cup beef stock
1 cup heavy cream
Salt to taste
Black pepper to taste
Dill for garnish and flavor

Meatballs….
Preheat oven to warm…170 degrees F. Line baking sheet with paper towel.

In a large mixing bowl soak bread in milk for about 5 minutes or so, until really soft, set aside. 

In a small bowl beat egg lightly, set aside.

In medium cast iron skillet melt butter and oil over low heat; add onions until soft, stirring constantly for about 5 minutes or so. Stir in cumin and cayenne pepper, cook for about a minute or so. Remove from heat, let cool.

By hand mix in ground meat to moistened bread. Mix in cooked onions, celery salt, salt and beaten egg. Time to chill in refrigerator at least 30 minutes or overnight. 

By hand, roll meatballs about 1 inch in size. Place on wax paper until all are formed and ready to cook. 

In large cast iron skillet or electric skillet, over medium low heat, melt butter and oil. Cook meatballs, turning often, until golden browned on all sides and cooked thoroughly about 8 to 10 minutes. Place on prepare baking sheet and place in warmed oven. (if using electric skillet cooking heat about 250 degrees F.)

Sauce….
Using the same large cast iron skillet pour all but 2 Tbsp fat, scrape up tidbits from bottom of skillet, this will add the best flavor to your sauce; add flour and brown; add cream and beef stock. Simmer over low heat until thick, about 4 to 7 minutes or so, until desired consistency. Season with salt and pepper to taste. 

Return meatballs to skillet with sauce and simmer for a few minutes before serving to blend flavors. Sprinkle with dill and serve alone or over cooked noodles, cooked rice or biscuits, garnish with cranberry sauce…the sky is the limit with this old favorite.

Makes about 4 to 5 dozen meatballs depending on the size.

Note: Granny makes her own celery salt…grind 1 part celery seed to 2 parts salt in spice grinder or food processor, store in jar and use as needed.

Variations: Use your own spice combination…allspice, nutmeg, sugar just to name a few.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Apple Streusel Muffins

apple streusel muffins

Apple Streusel Muffins

Muffins:
1 large tart sweet apple
2 tsp brown sugar
1 tsp cinnamon
Pinch nutmeg 
2 cups flour, sifted 
1 Tbsp baking powder 
½ tsp salt 
3 Tbsp sugar, granulated 
1 egg, beaten 
1 cup milk 
3 Tbsp oil
Streusel topping, see recipe below 

Preheat oven to 400 degrees F. Grease muffins tins or line with paper muffin liners. 

Peel and chop apple. Mix together brown sugar, cinnamon and nutmeg; toss with apple, coat well. 

Sift together flour, baking powder, salt and granulated sugar. Combine egg, milk and oil; pour into dry ingredients. Stir only until moist. Do not over-mix. Fold in apple and spice mixture. Spoon batter into prepared muffin tins. Fill each cup about 2/3’s full. Sprinkle with desired amount Streusel Topping. Bake for about 20 to 25 minutes or so. Makes 12 muffins.

Streusel Topping:
1 1/4 cup flour
1 tsp cinnamon 
1/4 tsp nutmeg 
1/2 cup brown sugar, packed 
1/4 tsp salt
1/2 cup butter, soft 
1/2 cup pecans, chopped

Preheat oven to 350° F. Stir together flour, cinnamon, nutmeg, sugar and salt. Add butter and blend with fork until crumbly. Stir in pecans. Press palm full of streusel, clump together and put on baking sheet. Bake for 25 minutes, until firm and golden brown. Cool on baking sheet. 

Coarsely chop and store in air tight container until ready to use. Use in muffins, cookies, coffee cake, pies, pancake batter, or over ice cream.

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Old Time Penuche aka Brown Sugar Fudge

old time penuche aka Brown sugar fudge

Old Time Penuche aka Brown Sugar Fudge

4 1/2 c. firmly packed light brown sugar
1 c. evaporated milk, undiluted
1/2 c. butter
1/4 tsp. salt
1 tsp. vanilla extract
2 c. chopped nuts, optional

In a large saucepan, mix sugar, milk, butter and salt; cook, stirring constantly until sugar is dissolved. 

Continue cooking until 238 degrees F. registers on candy thermometer or until a small amount of mixture dropped into cold water forms a soft ball. 

Remove from heat and let stand until lukewarm, 110 degrees F. Add vanilla and walnuts if using. Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan, let cool completely. 
When firm, cut into squares. Makes 3 pounds or so.

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APPLE CIDER VINEGAR

homemade apple cider vinegar

APPLE CIDER VINEGAR

Press or juice your apples. Pour into sterile jar. Put on sterile lid. Place in a dark, cool place. Unscrew the lid and leave ajar for 30 days. After 30 days, remove the mother yeast and filter thru a sieve. Place back into sterile jar and seal. What a flavor this cider vinegar has.

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