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Granny’s Banana Cake

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

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Five Cheeses Cheese Balls

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

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!

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Avocado Salsa…Avocado SalsaAvocado Salsa

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.

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Granny’s Gravy Mix

Granny’s Gravy Mix

3 Tbsp beef bouillon granules
3/4 cup flour, heaping 
1/2 tsp pepper

Mix together and store in airtight container in a cool dry place for up to 6 months. 
Makes 1 cup gravy mix; which will make 8 batches gravy

To prepare a batch of gravy melt 2 Tablespoons butter in a small saucepan. Add 2 Tablespoons gravy mix. Cook until lightly browned, about 1 minute, stirring constantly. Whisk in ¾ cup water until smooth. May add mushrooms, sautéed onions, and or left over roast beef to gravy. Bring to a boil; cook and stir until thickened, about 2 minutes or so. 

Variation: 
for chicken gravy use chicken bouillon granules

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

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Granny’s Toffee

Granny’s Toffee

3/4 cup of brown sugar
1 stick of butter
Chocolate chips
Chopped Almonds or pecans. Enough to cover the bottom a 9″ x 9″ pan with some extra to put on top of the chocolate chips

Melt the sugar and butter in a heavy bottomed saucepan and bring to a boil over medium heat. Boil for seven minutes stirring constantly. Test in cold water. When the thread cracks in the cold water, pour mixture into a buttered 9″ x 9″ pan with chopped nuts in the bottom. 

Put chocolate chips on top. Cover to contain the heat to melt the chocolate. Spread the melted chocolate and sprinkle with remaining chopped nuts. Let cool. Break into servings.

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Granny’s Irish Beef Stew

Granny’s Irish Beef Stew

2 large onions
4 large Carrots
2 cups peas
2 cups corn
4 stalks celery, sliced
2 cups mushrooms, sliced
1 cup cabbage, chopped
½ stewing steak or lamb
8 large potatoes
Salt & pepper to taste
Parsley
Herbs (Oregano, basil, garlic, paprika, cayenne, rosemary)

Wash and cut onions into moderate size chunks and add to the pot. Also wash carrots and cut into chunks, some prefer thicker chucks for taste. Wash and peel the potatoes (spuds), cut each one in half. Slice the meat into smaller pieces and if using stewing mince roll into meatballs; add parsley and herbs. Get a large pot full of water and add the potatoes and meat.

Bring to boil then start adding the carrots, onions and the rest of your vegetables, keep on a low boil. Cooking time for the Irish stew should be approximately 60 minutes or when the meat is fully cooked and the potatoes are soft inside (check using a fork). Add salt & pepper according to taste. Once the stew is cooked, serve in bowls and provide fresh slices of bread & butter.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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Crockpot Irish Corned Beef and Cabbage…

Crockpot Irish Corned Beef and Cabbage…

3 lb uncooked corned beef brisket  

2 carrots, chopped or 1 lb. baby carrots

5 small red potatoes, halved

1 onion, quartered

1 small turnip, chopped

3/4 cup malt vinegar       

6 oz. Irish stout Guiness Beer

1 tsp mustard seed

1 tsp coriander seed

1 tsp whole black peppercorns

1 tsp dill seed

1 tsp allspice (whole)

1 bay leaf

2 Lb. head cabbage, cut into wedges

Coarse Grain Mustard

Horseradish Sauce, see below

Place carrots, potatoes, onions and turnips in bottom of a large crockpot, at least 6 quarts in size.   Add malt vinegar and stout beer.  

Rub mustard seed, coriander seed, peppercorns, dill seed, allspice on brisket.   Place brisket on top of veggies.    Toss in bay leaf.  Cover and cook about 8 hours on low.

Add cabbage; cook 3 more hours on low.  

Serve with Coarse Grain Mustard and Horseradish Sauce.

Horseradish Sauce:

1 cup whipping cream

3 Tbsp prepared horseradish

Whip cream until it peaks, then fold in horseradish.

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

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Irish Apple Cake

Irish Apple Cake

4 Tbsps. butter, room temperature

1 cup sugar, granulated

1 egg, room temperature

4 Tart apples

¼ cup walnuts, chopped

1 tsp.  vanilla extract

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ tsp. cinnamon, ground

½ tsp. nutmeg, ground

1 cup flour, all-purpose

Preheat oven to 350 degrees F.   Grease well a 8×8 baking dish.  

Cream together butter and sugar in a large bowl until light and fluffy.   Beat eggs, set aside.  Peel, core and dice apples.   Add eggs, apples, walnuts and vanilla into butter mixture and stir in well.   Sift together, baking powder, baking soda, salt, cinnamon, nutmeg and flour and mix in well to cake batter.

Pour batter in prepared baking dish.   Bake about 45 minutes, or until cake is lightly browned.   Insert a toothpick into the center of cake, if comes out clean, cake is done.

Remove from oven, let cool in pan a few minutes then remove from pan.   Serve warm with whipped cream topping or vanilla ice cream.   Enjoy!

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

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Homemade Sweet and Sour Sauce

Homemade Sweet and Sour Sauce

20 oz. can crushed pineapple in juice or syrup
1 cup brown sugar
1 cup water
1 cup white, rice, cider or wine vinegar
1 Tbsp soy sauce or salt
½ tsp pepper
¼ cup ketchup
2 Tbsp cornstarch
2 Tbsp cold water
1 cup plum sauce or jam

Heat pineapple with juice, sugar, 1 cup water, vinegar, soy sauce, spices and ketchup to a boil. For Thickener mix cornstarch and 2 Tbsp water together well; stir into pineapple mixture. Heat to a boil stirring constantly. Cool to room temperature; stir in plum sauce. Cover and chill. Makes 6 cups

Variations: 
Omit pineapple, just use the juice and use 2 cups plum, apricot jam or marmalade
May substitute plum jam for apricot jam or orange marmalade. 
May substitute soy sauce with Worcestershire Sauce.
For sweet and sour hot sauce substitute soy sauce with chili sauce.
May puree 3 Tbsp onion, 2 Tbsp sweet pepper and add ½ tsp ginger and add to sauce.
Try different vinegars for the flavor you prefer.

Serve over chicken, pork, beef, fish, or egg rolls, won tons, rice…..or what ever you like!

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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Cocoa Butter Frosting

Cocoa Butter Frosting

5 1/2 Tbsp butter
4 1/2 Tbsp unsweetened bakers cocoa 
2 cups sifted confectioners’ sugar 
1/2 tsp vanilla
dash of salt 
4 tsp milk or so 

Melt 2 Tablespoons butter over medium low heat; stir in cocoa; remove from heat and cool. 

Cream remaining butter; add part of sugar gradually, blending after each addition. 
Add vanilla, salt and cooled chocolate; mix well. Add remaining sugar, alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Use sugar to thicken and milk to thin…
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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks