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Granny’s Lemon Drop Cookies

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Granny’s Lemon Drop Cookies

1/2 cup solid, vegetable shortening
1 cup light brown sugar
1/4 cup lemon juice
2 eggs
1 tsp vanilla
2 cups sifted all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1 tsp grated lemon rind
Glaze, optional, see below

Preheat oven to 350 degrees F. Grease baking sheets.

Cream together shortening and brown sugar until light and fluffy; blend in lemon juice. Blend in eggs and vanilla. Sift together flour, baking soda and salt; add to creamed mixture; mix well.

Lemon sugar: Mix together 1/4 cup sugar with 1 teaspoon lemon rind.

Drop by teaspoon onto prepared baking sheets.

Sprinkle with lemon sugar. Bake 10 to 12 minutes. Remove from oven; let cool about 10 minutes or so. Drizzle with glaze, see recipe below.

Glaze:
1 1/2 cups powdered sugar
3 Tbsps lemon juice

Mix together powdered sugar and lemon juice. Drizzle over baked cookies, let set then serve.

Makes about 5 dozen.

Variations:
Dust with powdered sugar after baking
Top glaze with crushed lemon drop candies
Use solid coconut oil in place of shortening
Use all-purpose gluten free flour for gluten free cookies

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Blackberry Cobbler…

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Blackberry Cobbler…

Mix together and place in crockpot…

5 ½ cups berries
¼ cup sugar
2 Tbsp quick tapioca
1 Tbsp lemon juice
1 tsp almond extract

Then mix together your favorite topping and place on top of berry mixture in crock pot…

Oat Topping

½ cup flour
½ cup oats
½ cup sugar
¼ cup chopped nuts
¼ cup butter
1 tsp vanilla
1 tsp cinnamon
dash nutmeg

OR

Biscuit Topping

1 cup flour
½ cup milk
1/3 cup oats
¼ cup butter
2 tsp baking powder
1 tsp cinnamon
dash nutmeg

Cover. Cook on high setting 2 to 4 hours, when top is crispy and berries are bubbling turn down on low for the remainder of the time, and serve. Enjoy!

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Granny’s Corn Bread

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Granny’s Corn Bread

1 cup yellow cornmeal
1 cup flour
¼ cup sugar
½ tsp salt
4 tsp baking powder
1 egg, beaten
1 cup milk
¼ cup oil

Preheat oven to 425 degrees F. Mix all until well blended. Pour into greased bread pan; bake 20 minutes or until lightly golden or until knife inserted in the center comes out clean.

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15 Bean Soup

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15 Bean Soup

1 lb 15 bean mix
1 large onions, chopped
4 garlic cloves, minced
1 quart stewed tomatoes
3 stalks celery chopped, leaves included
1 lb beef, turkey, chicken, or ham hocks
1 Tbsp dried parsley or 2 Tbsp fresh parsley
1 Tbsp paprika
1 tsp dried mustard powder or 1 Tbsp Dijon mustard
1 tsp dried rosemary, optional
1 tsp black pepper
salt to taste
2 Tbsp olive oil or bacon fat
2 chicken bouillon cubes

Cover beans with water and let soak over night.

Next day, rinse beans, set aside. In a large heavy pot add oil or bacon fat; sauté meat, onion, and celery until tender; add garlic and sauté two more minutes.

Add beans and cover with water. Add tomatoes with juice, parsley, paprika, mustard, rosemary (if using), black pepper, bouillon cubes, and about 1 teaspoon of salt to start with. Mix well. Bring to boil; stir, reduce heat cover and simmer for 4 to 5 hours or until all beans are tender; stir every 20 minutes or so. You want consistency a little thicker than soup. Taste, add more salt or pepper if needed.

Serve over cooked rice or with biscuits or cornbread.

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Austrian Chocolate Walnut Bars

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Austrian Chocolate Walnut Bars

1 cup butter, softened
1/2 cup packed brown sugar
2 1/2 cups flour
2/3 cup apricot preserves
4 eggs
1 1/2 cups packed brown sugar
1/4 cup cocoa powder
2 tsp vanilla
1 tsp salt
3 cups walnuts, finely ground
8 oz bittersweet chocolate, chopped
3 Tbsp butter
1 Tbsp corn syrup
1 Tbsp rum or 1 tsp rum flavoring
About 40 walnut halves (optional)

Preheat oven to 375° F. Grease a 9×13 baking pan. Cream butter and 1/2 cup brown sugar. Gradually add flour, until combined, mixture will look slightly dry. Press mixture into prepared pan. Bake for 10 minutes. Carefully spread preserves over hot crust.

Cream eggs with 1 1/2 cups brown sugar, the cocoa powder, vanilla, and salt. Gradually add the finely ground walnuts, beating just until combined. Carefully spread chocolate mixture evenly over preserves. Bake about 30 minutes or until set. Cool completely in pan on a wire rack.

Chocolate icing: In a medium heavy saucepan, combine bittersweet chocolate and the 3 tablespoons butter. Cook and stir over low heat until melted. Stir in corn syrup and rum. Spread icing over cooled uncut cookies. If desired, top with the walnut halves. Let stand for 1 to 2 hours or until chocolate is set. Using a sharp knife, loosen edges of cookies from sides of pan. Cut into bars. Makes about 40 bars.

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How to Preserve Pears

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How to Preserve Pears….

select your pears….

You will need tongs for the lids and rings and a jar grip lifter…

sterilize your jars….

steam your lids and rings bring them just to a boil and turn them off, you must have sterile, put them together for easy lifting and applying them to jars.

peel pears, remove seeds and any strings and grits and cut how every you like. soak in cold water with fruit fresh for whiter and brighter pears…

make your syrup…I use fruit fresh and sugar. For 2 quarts of water I use 1/2 cup of sugar and 1 Tbsp fruit fresh (absorbic acid)…this is low sugar canning.

fill jars and remove any bubbles….

wipe rim….

apply sterile rings and lids….

put thru hot water bath. Boil for 10 minutes, turn off burner and let sit for another 10 minutes. Remove jars to cool. If you have another load to do remove 2 quarts of hot water and replace with cold water in the pot so your next batch of jars do not break.

There you have it. Canned pears. Cool completely. Label and store in a dark cool place….enjoy now!

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Baked Custard

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Baked Custard

3 eggs, slightly beaten
¼ cup sugar
¼ tsp salt
½ tsp vanilla
2 cups milk, scalded (just before boiling)
nutmeg or cinnamon, garnish

Preheat oven 325 degrees F. Combine eggs, sugar, and salt. Add milk and vanilla slowly. Pour into custard cups. Garnish with nutmeg or cinnamon, optional. Set cups into shallow pan containing about 1 inch hot water. Back 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm or chilled.

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