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Granny’s Mummy Cookies

Granny’s Mummy Cookies

 

3/4 cup butter, soft

1 cup sugar

1 large egg

1 tsp vanilla

2 1/4 cups flour

1/4 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

2 cups White chocolate chips

powdered sugar

Cinnamon hot shot candies or mini M&M candies

 

Cream together butter and sugar until light and fluffy; beat in egg; beat in vanilla.   Sift together flour, cocoa, baking powder, salt and gradually beat in to butter mixture until dough just comes together.   Divide dough into 2 balls, flatten and wrap with plastic wrap.   Chill overnight, until firm.

 

Preheat oven to 350° F.   Line baking sheet with parchment paper.   Roll first part of dough on sifted powdered sugar surface.   Cut with ginger man cookie cutter and transfer with spatula to prepared cookie sheet. Place cinnamon hot shot candies or mini M&M candies for eyes.   Bake for 11 to 13 minutes, until they are slightly firm at the edges.   Cool 10 minutes then transfer to cooling rack.  Cool completely.

 

Melt white chocolate chips over medium heat and put into piping bag.   Pipe horizontal and vertical lines over cookie to appear to be wrapped in white bandages…like a mummy.   Allow cookies to sit for 30 minutes or so for icing to set completely.

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Texas Peanut Butter Sheet Cake

Texas Peanut Butter Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup butter
1 cup water
1/4 cup creamy peanut butter
2 eggs, beaten
1 tsp. vanilla extract
1/2 cup buttermilk

Peanut Butter Icing, see recipe below

 

Preheat oven to 350 degrees F.    Grease 15×10 jelly roll pan; set aside.

 

Mix together flour, sugar, salt and baking soda in a large bowl; set aside.

 

Combine butter, water and peanut butter in a saucepan over medium heat; bring to a boil.   Mix in well to flour mixture; set aside.

 

Combine eggs, vanilla and buttermilk; add to peanut butter mixture.    Spread batter in a prepared jelly-roll pan.    Bake for 25 to 28 minutes or until cake springs back when gently touched.     Spread Peanut Butter Icing over warm cake.

 

Peanut Butter Icing:
1/2 cup butter
1/4 cup creamy peanut butter
1/3 cup plus 1 Tbsp. milk
16 oz.  powdered sugar
1 tsp. vanilla extract

 

Mix together butter, creamy peanut butter and milk a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla, mixing until desired consistency.

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Freezing Vegetables

Freezing Vegetables

HOW TO PREPARE VEGETABLES FOR FREEZING
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VEGETABLES PREPARATION
________________________________________
Asparagus
Pick bright colored brittle stalks that snap when broken and have tight heads. Wash and sort medium and large stalks. Discard woody and blemished stalks. Break off fibrous ends. Leave whole or cut in 1- to 2-inch lengths. Blanch medium stalks 3 minutes, large stalks (½- to ¾-inch diameter) 4 minutes. Chill in ice water. Asparagus has a shorter storage life than other frozen vegetables. Should be used within 9-10 months.
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Beans (Green and Yellow Podded)
Pick young tender beans that snap when broken. Harvest while seeds are small and tender. Wash, snip off tips and sort for size. Cut or break into suitable pieces or freeze small beans whole. Blanch 3½ minutes. Chill in ice water.
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Beans, Lima
Pick well-filled pods containing green, young tender beans (white beans are over mature). Wash, shell and sort. Blanch small and medium beans, 3 minutes; large beans, 4 minutes. Chill in ice water.
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Beans, Snap (Italian) Wash, snap off ends and cut or break into l – or 1½-inch lengths. Blanch 3½ minutes. Chill in ice water.
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Beets
Use garden varieties of good color and quality. Pick smooth, tender small to medium beets. Remove tops leaving 2 inches of top and wash. Cook until tender. Chill. Remove skins. Slice or dice large beets.
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Broccoli
Choose firm, tender stalks with bright green compact heads. Discard off-color heads or any that have begun to blossom. Remove tough leaves and woody butt ends. Cut through stalks lengthwise, leaving heads 1 inch in diameter. Soak ½ hour in salt brine (½ cup salt to 1 quart water) to drive out small insects. Rinse and drain. Blanch 4 minutes in water. Steam-blanch 5 minutes. Chill in ice water. Pack heads and stalks ends alternately in container. Broccoli may be cut into chunks or chopped.
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Brussels Sprouts
Pick firm, compact heads of good green color. Wash and trim. Soak ½ hour in salt brine (see broccoli). Rinse and drain. Blanch medium heads, 4 minutes; large heads, 5 minutes. Chill in ice water.
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Carrots
Pick smooth, tender carrots before roots become woody. Harvest in cool weather. Top, wash and scrape. Dice or slice ¼-inch thick. Blanch 3½ minutes. Chill in ice water.
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Cauliflower
Use well-formed, compact heads with fresh leaves. Trim and wash. Split heads into individual pieces 1 inch in diameter. Soak ½ hour in salt brine (see broccoli). Rinse and drain. Blanch 4 minutes. Chill in ice water.
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Sweet Corn—On-the-Cob
Use Golden Bantam types. Small to medium ears are preferred. Harvest early in the morning if weather is hot. If corn is immature, it is watery when cooked; if too mature, it is doughy. Process rapidly. Husk, remove silks and trim ends. Use a large kettle (12- to 15-quart capacity) for blanching. Chill in ice water. Corn which is not thoroughly cooled may become mushy. The long blanching time is necessary to inactivate enzymes which are in the cob. The long cooling time is needed to chill the cob. Failure to follow the blanching and freezing times will result in the development of cobby off-flavors.
Blanching Time—12 Quarts Water
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Size of ears Number
ears Diameter
(inches) Blanch
(minutes) Cooling
time
(minutes)
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Midget 24 1¼ or less 8 16
Small 14 Between 1¼
and 1½ 8 16
Medium to
large 10 Over 1½ 11 22
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Sweet Corn—Cut Husk, remove silks and trim ends. Use a large kettle (12- to 15-quart capacity). Blanch whole kernel corn to be cut from the cob 4½ minutes.
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Eggplant
Use garden varieties of good color and quality. Precooked eggplant is usually more satisfactory for freezing than blanched eggplant. Peel, cut into ¼ to 1/3-inch slices, or dice. To retain light color, drop pieces immediately into cold water containing 4 tablespoons salt per gallon. Blanch 4½ minutes. Chill and package in layers separated by sheets of freezer paper.
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Garden Herbs Wash and drain, but do not blanch leaves. Wrap a few sprigs or leaves in foil or seal in film bags. Store in carton or glass jar.
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Kohlrabi
Choose young, tender kohlrabi. Cut tops, wash, peel and dice in ½-inch cubes. Blanch 2½ minutes. Chill in ice water.
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Mushrooms
Pick young firm mushrooms of edible types. Wash and remove stem base. Freeze small mushrooms whole; cut large ones into 4 or more pieces. When blanching mushrooms, add 1 teaspoon citric acid (or 3 teaspoons lemon juice or ½ teaspoon ascorbic acid) per quart of water to prevent darkening. Blanch medium or small whole mushrooms 4 minutes; cut pieces, 3 minutes. Chill. OR: Slice mushrooms ¼-inch thick. Sauté in butter, 2 minutes. Cool.
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Onions
Sweet Spanish types preferred. Can use good garden varieties. Peel onions, wash and cut into quarter sections. Chop. Blanch 1½ minutes. Chill in ice water. (They will keep 3-6 months.)
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Peas (Green, English)
Avoid Alaska (smooth skin) and other starch peas. Pick bright green, crisp pods with tender, sweet peas but not over mature. Wash, shell small amount at a time. Blanch 1½ to 2 minutes. Blanch black-eyed peas 2 minutes. Chill in ice water.
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Peas (Edible, Podded, Sugar or Chinese)
Select bright green, flat tender pods. Wash. Remove stems, blossom ends, and any string. Leave whole. Blanch 2½ to 3 minutes. Chill in ice water,
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Peppers (Green)
Choose crisp, well developed peppers of deep green color. Wash, cut out stem and remove seeds. Halve, slice or dice. Blanch halved peppers, 3 minutes, sliced or diced ones, 2 minutes. Chill in ice water. You can freeze chopped peppers without blanching them.
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Peppers (Pimiento)
Choose crisp, well developed peppers of deep red color. Oven roast at 400° F for 3 to 4 minutes. Cook, skin and pack dry without additional heating.
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Potatoes
Any good quality potato. For french fries, a russet type preferred. Wash, peel, remove deep eyes, bruises and green surface coloring. Cut in ¼- to ½-inch cubes. Blanch 5 minutes. Cool. For hash browns: Cook in jackets until almost done. Peel and grate. Form in desirable shapes. Freeze. For french fries, peel and cut in thin strips. Fry in deep fat until very light golden brown. Drain and cool.
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Pumpkin
Select any good pie pumpkin of good color. Cut or break into fairly uniform pieces. Remove seeds. Bake at 350° F, or steam until tender. Cool, scoop pulp from rind, and mash or put through ricer. You can prepare pie mix for freezing, but omit cloves.
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Spinach and other Greens
Select young, tender leaves. Sort and remove tough stems. Wash. Blanch most leafy greens 2 minutes. Blanch collards and stem portions of Swiss chard 3 to 4 minutes. Blanch very tender spinach 1½ minutes. Chill in ice water.
________________________________________
Summer Squash—Zucchini
Select when 5-7 inches long and rind tender and seeds small. Wash, peel and cut in pieces. Blanch ¼-inch slices, 3 minutes; 1½-inch slices, 6 minutes. Chill in ice water. If skin is tender, you do not need to peel.
________________________________________
Winter Squash
Select squash with shells hard enough so you cannot push thumbnail through them. “Dry” types are recommended. Prepare same as pumpkin. You can blend two or more varieties or blend squash with pumpkin.

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Mother’s Oatmeal Cookies

Mother’s Oatmeal Cookies

 

2 1/2 cups flour

1 cup oats, quick (not instant)

1/2 tsp salt

1 tsp soda

1 tsp cinnamon

1/4 tsp cloves

2 tsp lemon zest

1 cup brown sugar, packed

1 1/2 sticks butter, ¾ cup

1 egg

1/2 cup applesauce, unsweetened

1/2 cup honey

1 cup raisins

1 cup fresh apples, peeled and finely chopped

1/2 cup quick oats, topping

 

Preheat oven to 300° F.   Combine flour, oats, salt, soda, cinnamon, cloves, lemon zest and set aside.   Cream together sugar, butter until fluffy; beat in egg, applesauce and honey until smooth.   Add flour mixture, fresh apple, raisins and blend well.   The dough will be soft.   Drop by rounded Tablespoon onto cookie sheet 2 inches apart, sprinkle with oats and bake 23 to 25 minutes or until bottoms are golden.   Makes 48 cookies

 

Variations:

add 1 cup nuts, chopped

any  chopped dried fruit will do here in place of raisins

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Granny’s Preserved Apple Pie Filling

Granny’s Preserved Apple Pie Filling

4 1/2 cups white sugar
1 Cup cornstarch
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 Tbsp lemon juice
6 pounds apples

Peel, core, and slice apples; add lemon juice, toss to coat.

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!

Makes 6 quarts

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Roast Beef, Potatoes, Carrots and Onions

Roast Beef, Potatoes, Carrots and Onions

Brown beef roast on all sides, place in roaster oven (or conventional oven) and add enough water to cover the bottom of the roaster pan, rub roast with favorite spices. Add potatoes, carrots all-round the roast in the water and top with sliced onions.

Cover and roast 375 degrees F. for 1 hour, reduce heat and continue to roast 350 degrees for 1 hour, reduce heat and continue to cook 275 degrees for 2 hours.

Turn off roaster oven and remove roast, carrots and onions. Let sit 10 minutes and serve.

This is my fall apart Roast Beef with tender potatoes, carrots and onions.

Don’t forget to save those wonderful drippings for gravy or beef soup stock for another meal.

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Apple Brown Betty in the Crockpot

Apple Brown Betty in the Crockpot

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 cup brown sugar
1/2 cup butter, melted
handful of raisins

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter and raisins; toss together. Place on top of apples in crock. Cover. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

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