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Granny’s Cupboard Cookies

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Granny’s Cupboard Cookies

1/2 cup brown sugar 
1/2 cup sugar
1 stick butter, soft 
1 tsp vanilla
1 eggs, beaten 
1 1/2 cups flour, all purpose, do not sift
1/2 tsp baking soda 
1/2 tsp salt
1/2 cup oats 
1 cup chocolate chips

Preheat oven to 375 degrees F. Lightly butter a baking sheet.

Cream together butter and both sugars; beat in vanilla and egg; stir in flour, soda and salt into creamed mixture. Stir in oats and chocolate chips.

Drop by teaspoon onto prepared baking sheet and bake 10 minutes.

Makes about 3 dozen cookies

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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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Granny’s Fried Chicken

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Granny’s Fried Chicken

chicken, legs, thighs, breasts
flour
Salt
Pepper
Poultry seasoning
Shortening, butter flavored

Preheat skillet or fry pan to 350 degrees F (or medium high burner) and melt enough shortening to coat bottom of pan. Coat chicken with flour and put in hot fat. Cover and cook for about 8 minutes. Sprinkle salt, pepper, and poultry seasons over chicken….turn chicken, cook 10 minutes. Turn heat down to 300 degrees F. (medium low burner).   Turn chicken and cook for 10 minutes on each side. Remove to plate with paper towel to rest. Serve.

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Click here….How to purchase the Deedol Collection aka Granny’s Favorites Cookbooks.

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Chocolate Hazelnut Brownies

Chocolate Hazelnut Brownies

Chocolate Hazelnut Brownies

1 ½ cups Chocolate hazelnut spread, see recipe below
3 eggs
1 cup flour, coconut flour to make gluten free

Preheat oven to 350 degrees F. 

Blend all together well. Pour into 9×9 baking dish. 

Bake 30 minutes or so, until center is baked thru. Remove from oven. Let cool and serve. Makes 12 servings.

Chocolate Hazelnut Spread aka Nutella

1/3 cup hazelnut meal (ground hazelnuts) 
1/3 cup brown sugar
1/2 cup dry nonfat milk powder 
1/4 cup unsweetened cocoa powder
1 Tbsp cornstarch 
3/4 cup low fat milk 
1 Tbsp vegetable oil

In a medium saucepan, combine hazelnut meal, dry milk powder, brown sugar, cocoa powder and cornstarch. Add in milk and vegetable oil and whisk until smooth. Cook over medium heat, whisking frequently, until mixture begins to thicken and just starts to bubble. 

Remove from heat and transfer to a heatproof container, preferably one with an airtight lid. Cool to room temperature and, if not eating right away, store in the fridge with an airtight lid on the container. 

Spread tastes best at room temperature and will keep for several days in the fridge. Makes about 1 1/2 cups

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Granny’s Blueberry Buckle

Granny’s Blueberry Buckle

Granny’s Blueberry Buckle

Cream together:
1 cup brown sugar
¼ cup shortening or butter
½ cup milk
1 eggs

Mix together:
2 cups flour
2 tsp baking powder
½ tsp salt

Stir flour mixture into creamed mixture. Fold in:
3 cups blueberries

Pour into greased 9×9 baking dish. 

Combine Topping and sprinkle over cake:
3/4 cup brown sugar
1/3 cup flour
1 tsp cinnamon
¼ cup butter, soft

Bake in Preheated oven at 375 degrees F (190 degrees C) for 25 to 30 minutes.

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Click here….How to purchase the Deedol Collection aka Granny’s Favorites Cookbooks.

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Chicken Cacciatore, Slow Cooker

Chicken Cacciatore, Slow Cooker

Chicken Cacciatore, Slow Cooker 

3 lbs chicken, cut into pieces
28 oz can San Marzano crushed tomatoes, with juice
1 small sweet onion, diced, about 1 cup
1 red and 1 yellow bell pepper, seeded and sliced
2 cups fresh mushrooms, your favorite
1/2 cup red wine, optional
minced garlic, to taste
1 Tbsp Italian seasoning, see recipe below
Salt, to taste
Fresh ground pepper, to taste
Red pepper flakes, to taste
Parmesan cheese

Turn on slow cooker or crock pot to low, add chicken. Cover with tomatoes, onion, sweet peppers, mushrooms, wine, garlic, herbs, spices and pepper flakes. Cook all day long, 6 to 8 hours. 

Serve over your favorite cooked pasta or rice. Top with Parmesan Cheese. Enjoy!

Variations: 
cut chicken into bite size pieces 
add your favorite veggies to it…celery, chives etc….

Italian Seasoning

1/3 cup dried, oregano, crushed 
1/3 cup dried basil
2 Tablespoons rosemary 
1/4 cup thyme
1/4 cup sage 
1/4 cup marjoram

Makes 1 1/4 cups

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Black Bean Burger

Black Bean Burger

Black Bean Burger

2 cups cooked black beans
1/2 cup quick oats, gluten free
1 Tbsp cooking oil
2 cloves garlic minced
1/2 cup red onion, chopped fine
1/2 cup green or red pepper, chopped fine
1 large stalk celery, chopped fine
1/2 cup corn
2 tsp cumin
2 tsp paprika
1 tsp dry ginger
1/4 tsp cayenne or chipotle pepper
Salt and pepper to taste
2 eggs
1 Tbsp soy sauce
1 1/2 cup dry bread crumbs, gluten free

Heat oil in a frying pan on medium low. Sauté garlic & onion in oil until soft. Add peppers, celery and corn, fry until softened and most of the liquid has evaporated. Mix in herbs and spices; heat through. Divide into 2 portions and set aside.

Mash 1 cup beans in bowl. Add oats; mix well; add half sautéed garlic onion spice mixture, blend well.

Mix together remaining cup beans with remaining sautéed garlic onion spice mixture, blend well. Add eggs, soy sauce and bread crumbs; blend. Add mashed bean mixture and blend well.

Form into 10 balls and flatten into patties. Let sit for 15 minutes or so.

Over medium heat fry patties until brown, about 10 minutes on each side. Serve on buns with mustard, lettuce, avocado, tomato and pickles if desired.

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