Granny’s Banana Cake
½ cup shortening
¾ cup brown sugar, packed
½ cup sugar
2 eggs
1 cup mashed ripe bananas, 2 to 3 bananas
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1 tsp salt
½ cup buttermilk
½ cup chopped nuts, optional
Frosting:
½ cup brown sugar, packed
¼ cup butter, soft
6 Tbsp milk
2 ½ to 3 cups powdered sugar
Preheat oven to 350 degrees F. Grease 9×13 baking pan.
Cream together shortening and sugars; add eggs, one at a time, beating in each. Beat in bananas and vanilla. Sift together flour, soda and salt; add to creamed mixture alternately with buttermilk. Stir in nuts, if using.
Pour into prepared baking pan. Bake for 25 to 30 minutes or until a knife inserted in center comes out clean. Cool completely.
For Frosting, bring to a boil over medium heat brown sugar, butter and milk; boil for 2 minutes. Remove and cool until lukewarm. Beat in powdered sugar a little at a time until frosting reaches spreading consistency. Frost cake.
Variation: use raisins in place of nuts
Use a muffin tin in place of 9×13 baking pan, for cupcakes, makes 12
Frosting is optional; this cake is great without it! Make your own family favorite today! Enjoy!
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Five Cheeses Cheese Balls
16 oz. cream cheese
1 jar bacon cheese spread
1 jar Roka cheese spread or 8 oz cream cheese + ¼ cup blue cheese crumbled
2 cups cheddar cheese, grated
1 small block smoky cheddar cheese, grated
2 tsp lemon juice
dash salt
1 Tbsp. Worcestershire sauce
1 Tbsp. minced onion
1 Tbsp. minced green peppers
6 black olives, sliced
6 green olives, sliced
2 diced garlic buttons
walnuts, chopped
Mix cheeses well and add lemon juice and sauce. Add remaining ingredients and chill over night. Next day form into balls and roll in chopped nuts. Makes 3 large balls or 4 medium balls.
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Granny’s Fruit Dip
8 oz. Cream Cheese, room temperature
7 oz. Marshmallow crème, about 2 ½ cups
Beat together until smooth and creamy. Serve with sliced fruit of choice and enjoy!
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
Avocado SalsaAvocado Salsa
3 avocados, diced chunky
¼ cup sweet onion, chopped
3 Roma Tomatoes, diced
⅛ cup fresh cilantro, finely chopped
1 Tbsp. lime juice
¼ tsp. garlic salt
⅛ tsp. pepper
Chop avocados and diced red onion, Roma tomatoes, cilantro, and put in a bowl. Add lime juice, pepper and garlic salt, toss and lightly stir to blend flavors.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks
Granny’s Famous Oatmeal Cookies
1 cup butter
1 cup brown sugar, packed
½ cup sugar
2 eggs
1 tsp. cinnamon
1 tsp vanilla
1 ½ cup flour
½ tsp. salt
1 tsp. soda
3 cups oats
Beat butter, sugars, eggs, water and vanilla together until creamy. Sift together flour, salt, soda, cinnamon, and add to creamy mixture. Blend well. Stir in oats, and drop onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 5 dozen.
For variations add 1 cup nuts, chocolate or peanut butter or butterscotch chips, raisins, or coconut.
Granny’s Macaroni Salad
2 cups elbow or your favorite macaroni, uncooked
1 sm. green pepper, seeded and chopped
1/2 cup sliced green onions or chives
1 1/2 cup chopped celery
½ cup chopped dill pickles
2 tbsp. chopped pimiento
6 hard cooked eggs
6 large black olives
6 large green olives
1 cup diced sharp Cheddar cheese
1 cup mayonnaise
1 Tbsp. apple cider vinegar, lemon or pickle or green olive juice
2 tsp. prepared mustard
1 tsp. salt
1/2 tsp. pepper
Paprika and parsley
Cook macaroni as instructed on the package. Drain and cool completely.
Chop 4 eggs for salad and slice 2 eggs for topping.
In a large bowl combine cooled macaroni, green pepper, green onions, celery, pickles, chopped eggs, olives and cheese.
In a small bowl blend mayonnaise, vinegar, mustard, salt and pepper. Toss with salad. Top with sliced eggs. Sprinkle with paprika and garnish with parsley. Chill thoroughly. Makes 10 to 12 servings.
Variations:
add grated carrots
add chopped broccoli
add chopped cauliflower
So many wonderful ways to made this old dish…make your own family favorite today! Enjoy!
Granny’s Pea Salad
2 cups frozen peas, thawed
½ cup celery, chopped
1/4 cup sweet onions, chopped
2 boiled eggs, chopped
1/2 cup cheddar cheese, shredded
Salt and pepper to taste
2 or 3 Tbsps mayonnaise
¼ tsp mustard
A splash of lemon juice
Chopped pimento, optional
Directions
In a colander, run cold water over peas to until thawed.
In a medium size bowl mix together thawed peas, celery, onions, eggs, and cheese. In a small bowl mix together well mayonnaise, mustard, lemon juice, salt and pepper taste; add to pea mixture tossing to coat salad well. Add pimento, if using.
I usually double this recipe for a crowd.
Variations:
Use sweet or dill pickle juice in place of lemon juice.
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Cherry Crisp in a Crock Pot
21 oz. can cherry pie filling
2/3 cup brown sugar
1/2 cup quick-cooking oats
1/2 cup flour
1 tsp. granulated sugar
1/3 cup butter, softened
Lightly butter a 3 1/2 quart Crock Pot. Place cherry pie filling in the Crock Pot.
Mix together brown sugar, quick oats, flour and granulated sugar; cut in butter with a fork or pastry blender until crumbly. Sprinkle crumbs over the cherry pie filling. Cook for 5 hours on low.
Crepes, Gluten Free
1/2 cup white rice flour (mochiko)
1/2 teaspoon salt
3 eggs, beaten
3/4 cups milk
1/8 cup use brandy or syrup or juice from black cherries, raspberries, boysenberries
2 tablespoons melted butter
For the crepe batter, combine flour and salt in a bowl and make a well in the center. Add eggs, milk and brandy to the well and whisk to combine. Stir in melted butter. Cover batter and set aside for 25 minutes.
Crepes should be made in a nonstick skillet over medium heat. Cover the bottom of the pan with just enough batter to coat (by swirling pan in the air, off the burner). When edges naturally lift from the pan, turn the crepes with a very thin spatula and briefly heat other side to taste. (Not for long or they will get too crispy to roll up.)
So many ways to fill crepes:
Cherry or other fruit pie filling topped with powdered sugar.
OR broccoli and top with melted cheese.
OR a sweet cream sauce then top with chocolate syrup.
OR Teriyaki or other meat in sauce.
OR your favorite salad and dressing.
OR Nutella and bananas.
The sky is the limit when filling and topping your crepes …enjoy!!!
Variations:
Use coconut flour or gluten free all-purpose flour in place of rice flour.
Zucchini Quiche with Hash Brown Crust
Hash Brown Crust:
3 cups raw hash browns, patted dry
2 Tbsps. olive oil
2 Tbsps. butter, melted
Salt and Pepper to taste
Quiche Filling:
1/2 lb. bacon cooked, crumbled
½ cup chives, chopped
1 medium zucchini, shredded
1/2 tsp. salt
1/2 tsp. black pepper
1/4 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
5 eggs at room temperature
1 cup plain Sour Cream
1 cup Cheddar cheese, shredded
2 cups Pepper Jack cheese, shredded
Preheat oven to 400 degrees F. Butter up a 9-inch pie plate, set aside.
Grate zucchini onto a large paper kitchen towel then squeeze dry, removing as much excess liquid as possible. Set aside.
Hash Brown Crust:
In a medium bowl, combine, hash browns, olive oil, butter, salt, and pepper and toss to combine. Press hash browns firmly onto the bottom and all the way up the sides of the prepared pie plate to form a crust. Bake for 20 to 25 minutes or until the edges are golden brown. Remove from oven and reduce oven temperature to 350 degrees F.
Quiche Filling:
Cook bacon in a large skillet over medium high heat until crispy, remove from skillet and crumble into small pieces.
Remove all but one tablespoon of the bacon grease from the skillet. Add shredded zucchini, season with salt and pepper. Cook the zucchini for 8 to 10 minutes, stirring occasionally. Remove from heat and set aside to cool a bit.
In a small bowl mix together the flour, baking powder, and salt.
In a large bowl, beat the eggs a few minutes, until fluffy. Whisk in the sour cream until smooth. Add in the grated cheeses, chives, flour mixture, bacon, and zucchini and mix together well.
Pour filling onto hash brown crust and bake for 35 to 40 minutes or until center is set, the top is golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let stand for 15 minutes. Eat at room temperature.
Zucchini Bites
1 cup zucchini grated and drained
1 Tbsp. fresh garlic clove, grated
1 egg
1/3 cup breadcrumbs
1/4 cup cheese, grated
2 Tbsps. fresh chives, chopped
1 Tbsp. fresh parsley, chopped
1 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
salt and pepper to taste
BBQ or marinara sauce for dipping
Preheat oven to 400 degrees F. Lightly coat a baking sheet with olive oil. Set aside.
Grate the zucchini onto a paper towel, then roll up zucchini and wring out the moisture. Grate the garlic and add to zucchini. Add the egg, breadcrumbs, cheese, chives, parsley, basil, oregano, and salt and pepper, mix all together well. Roll a tablespoon of the mixture into balls and place on the prepared baking sheet. Makes about 16 bites.
Bake for 15 to 18 minutes or until golden. Serve warm with BBQ or marinara sauce.
Variations:
Use 1/3 tsp. garlic powder in place of fresh grated garlic clove
Use Mozzarella, Parmesan cheese or your favorite cheese.
Use 1 ½ tsp. dried parsley in place of fresh parsley.
Use ½ tsp. dried basil in place of fresh basil.
Use 1/3 tsp. dried oregano in place of fresh oregano.
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Fruit and Berry Yogurt Pops
12 oz Vanilla Yogurt
2 cups cup up fresh fruit or berries
1 Tbsp honey
Mix together well yogurt, fruits or berries and honey, until nice and smooth. Divide into 6 small paper cups, 5 oz. each. Cover with foil; insert wooden stick into center of each pop. Freeze about 6 hours or overnight….until frozen.
Homemade Orange Sherbet
3 oz. pkg. orange Jello
2 cups boiling water
1 cup sugar
1 ½ cups milk
Dissolve Jello, sugar and milk. Beat up and put in plastic bowl and freeze until quite firm. Beat real well and put in container. Store in Freezer.
You can make any flavor sherbet using any flavor jello!
OR
1 can evaporated milk
1 can frozen orange juice
1/2 cup sugar
Chill one can of evaporated milk in bowl in the freezer for 30 minutes.
You want it really cold, but not frozen. Just until ice starts to form in the bowl. (The colder it is, the quicker it whips up!)
Thaw one can frozen orange juice.
Whip milk until soft peaks form. Blend in orange juice and 1/2 cup sugar. Place in the freezer for approx. 2 hours.
You can make any flavor sherbet using any frozen juice concentrate.
Dream Bars
1/2 cup butter (1 stick)
3/4 cup brown sugar, packed
1 cup flour
Preheat oven to 350 degrees F. Mix butter, sugar until creamy and stir in flour. Press, by hand, into 9×13 baking dish and bake for 10 minutes.
Spread with topping (see below) and return to oven and bake for an additional 25 minutes or until golden brown. Cool then cut into bars.
Topping:
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
2 Tbsp flour
1 tsp baking powder
1/2 tsp salt
1 cup coconut
1 cup chopped nuts
1 cup chocolate chips, optional
Mix together flour, baking powder and salt, set aside. Mix well beaten eggs, sugar and vanilla; blend into flour mixture. Stir in coconut, nuts and chocolate chips if using (if not using chocolate chips use 2 cups coconut)
Variations:
Add 1/4 cup chocolate baking powder to bottom layer.
Use butterscotch chips in place of chocolate chips or a mixture of both
Omit the nuts and double the coconut
Granny’s Favorites Cookbooks aka The Deedol Collection
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