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Chocolate Pancakes….

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Chocolate Pancakes….

2 1/2 cups all-purpose flour, coconut flour to make gluten free
1 Tbsp baking powder
1 tsp salt
½ cup bakers cocoa powder
1 ½ cup heavy cream
4 eggs, slightly beaten
1 Tbsp vanilla extract
½ stick butter, room temperature (1/4 cup)
1 cup brown sugar, packed

Mix together flour, baking powder, salt and cocoa; set aside.

Cream together heavy cream, eggs, vanilla, butter and brown sugar; stir in flour mixture, beat until smooth and creamy.

Pour onto hot griddle, turn over when bubbling, and remove from heat when done. Enjoy with butter, and your favorite syrup.

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Haystack Cookies

Haystack Cookies fb

Haystack Cookies

12 oz. Butterscotch or chocolate chips
10 oz. cashews or macadamia nuts
5 oz. Chow Mein noodles

Melt butterscotch chips over low heat. Stir in nuts and noodles. Spoon onto waxed paper and let cool completely.

Enjoy!

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

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

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Granny’s Baked Doughnuts

Granny's Baked Doughnuts

Granny’s Baked Doughnuts 

1/2 cup sugar
1/4 cup butter
1/2 tsp. salt
1 cup mashed potatoes
2 eggs
1 1/2 cups milk
5 cups flour, sifted
2 pkgs. yeast, dissolved in 1/4 c. warm water about 10 minutes or so

Mix together yeast, sugar, butter, salt mashed potatoes, eggs, milk; Add flour to good dough consistency as for rolls. On floured surface roll and cut out with doughnut cutter. Place on greased pans. Let rise. Bake at 450 degrees F for 15 to 20 minutes. Dust with powdered sugar….or Roll in Sugar and Cinnamon ….or drizzle with icing…..may top with nuts or sprinkles.

May press into shredded coconut or chocolate chips before baking.

Icing for doughnuts: Mix together and drizzle over doughnuts.
Small amount of butter
2 tbsp. cream
1 tsp. vanilla
3/4 cup hot water

Chocolate icing for doughnuts: melt all together…
1 Tbs. butter
Scant 1/3 cup whole milk
1/3 cup semi-sweet chocolate chips or butterscotch, peanut butter, or vanilla chips
Mix together and drizzle over doughnuts.

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

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

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Boston Cream Pie

Boston Cream Pie (2)

Boston Cream Pie

Butter Cake:

1 ¾ cups cake flour, see substitute below
½ tsp salt
2 tsp baking powder
1/3 cup butter
1/3 tsp vanilla
1 cup sugar
2 egg, separated
1/2 cup milk, divided

Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.

Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.

Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.

Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.

Bake 20 to 30 minutes. Remove from oven; cool completely.

Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.

Put cake layers together with Rich Cream Filling, see below.
Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.

Rich Cream Filling:

½ cup sugar
3 Tbsp flour or 1 Tbsp cornstarch
Small pinch salt
3/4 cup milk
1 egg or 2 egg yolks, slightly beaten
Add flavoring, see variations below
¼ cup heavy cream

In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat heavy cream until stiff; fold into cooled filling; chill. Put cake layers together with Rich Cream Filling.

Rich Cream Filling Flavoring variations:
Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
Coffee Cream Filling: Flavor to taste with instant coffee granules.

Chocolate Frosting:

2 oz. unsweetened chocolate
1 Tbsp butter
½ cup milk
2 cups confectioners’ sugar
½ tsp vanilla

In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread.

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

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

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Smokey Marinade…

smokey marinade...

Smokey Marinade…

¼ cup olive oil
salt, pepper, garlic powder to taste
1/2 cup teriyaki sauce
3 Tbsp Worcestershire sauce
1 Tbsp soy sauce
a few drops liquid smoke or to taste

Pour a little olive oil on each side of each steak. Season with salt, pepper, and garlic powder on one side of each steak; rub into oil well on both sides of steak.

Place Steaks in a glass baking dish.

Mix together remaining oil, teriyaki, Worcestershire and soy sauce together. Add a drop or two of liquid smoke or to taste. Pour some over each steak.

Cover and marinate at least 2 hours or overnight.

Variation: use Balsamic vinegar plus 2 tsp Dijon mustard in place of teriyaki sauce

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The Deedol Collection

Granny’s Sugar Cookies with Butter Cream Icing

Halloween sugar cookies...

Granny’s Sugar Cookies with Butter Cream Icing

Cookies:
3 cups flour
1 1/4 cups sugar
1/4 tsp salt
1 tsp baking powder
1 cup shortening
3 eggs, slightly beaten
1 Tbsp vanilla or almond extract

Preheat oven to 375° F. Sift together flour, sugar, salt and baking powder; cut in shortening with a fork. Add eggs, vanilla and mix well, chill for 30 minutes or so. Roll out a portion of dough on floured surface. Cut with floured cookie cutters. Work in left over dough into next portion and repeat. Bake 8 to 10 minutes. Cool.

Butter Cream Icing:
1 lb powdered sugar (1 1/2 cups)
3 Tbsp butter, soft
1/4 cup milk or so
1 tsp vanilla

Cream together powdered sugar, butter, milk and vanilla….add more milk if necessary. Beat until smooth, but stiff. Separate into portions and add food coloring to each if desired. Decorate cookies.

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

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

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Deluxe Old Fashioned Chocolate Cake

Deluxe Old Fashioned Chocolate Cake

Deluxe Old Fashioned Chocolate Cake

3 oz. Hershey baking chocolate, see substitution below
1/3 cup water
3/4 cup butter
2 1/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup unsifted cake flour, see substitution below
1 tsp. baking soda
1/2 tsp. salt
1 cup water

Preheat oven to 350 degrees F.

Break chocolate into pieces. Place in small saucepan with 1/3 cup water; stir constantly over low heat until chocolate has melted. Cool.

Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanilla; beat well. Blend in chocolate.

Combine flour, baking soda, salt and add alternately to cake batter with 1 cup water with wooden spoon; beat just until well blended. Pour batter into well greased and floured cake pans.

For two 8 inch layer pans Bake 35 to 40 minutes.
For two 9 inch layer pans Bake 30 to 35 minutes.
For two 9 inch square pans Bake 30 to 35 minutes.

Cool 10 minutes. Remove from pans. Cool completely. Frost as desired, see options below.

Baking Chocolate Substitute: 1 oz. bakers chocolate is equal to: Melt 1 tbsp. of butter or shortening, then stir in 3 tbsp. unsweetened cocoa until it dissolves

Cake Flour Substitute: Equal to 1 cup of cake flour: replace with 1 cup minus 2 Tbsps all purpose flour or coconut flour plus 2 Tbsp cornstarch, sift together several times until well incorporated. Use coconut flour to make gluten free.

Chocolate Butter Frosting

4 Tbsp butter
2 cups sifted confectioners’ sugar
1/2 tsp vanilla
dash of salt
4 tsp milk or so
2 oz. Baker’s Unsweetened Chocolate, melted

Melt chocolate over medium heat, remove from heat and cool. Cream butter and add part of sugar gradually, blending after each addition. Add vanilla, salt and chocolate; mix well. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Variation: add 2 Tbsp grated orange rind.

Peanut Butter Frosting

1 1/4 cups butter, softened
1 cup creamy peanut butter
1/4 cup heavy whipping cream
5 cups confectioners’ sugar
1 tsp vanilla

In a large bowl, beat butter and peanut butter at medium-high speed with an electric mixer until fluffy. Add cream, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Beat in vanilla.

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

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

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