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Granny’s Chocolate Peanut Butter Bites

Granny’s Chocolate Peanut Butter Bites

¾ cup brown sugar
1 lb confectioners’ sugar, 3 3/4 cups
1 stick sweet butter, room temperature
2 cups peanut butter
1 cup peanuts, chopped
12 oz chocolate chips
1 Tbsp sweet butter

Mix together sugars, 1 stick sweet butter, peanut butter and peanuts. Press into ungreased jelly roll pan, 15×10 inches in size. Flatten top with rolling pin.

Melt chocolate chips and 1 Tbsp sweet butter over medium low heat, stir frequently. Spread chocolate on peanut butter mixture. Cut into bit size squares. Chill 15 to 20 minutes or so. Remove from pan. Serve chilled. Makes about 50 or so bites.

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Blueberry Cobbler, Gluten Free

Blueberry Cobbler, Gluten Free

4 cups blue berries
1 ½ cups brown sugar, packed
½ cup gluten free flour
¼ cup butter, room temperature

Preheat oven to 400 degrees F. Wash and place blueberries in a pie plate.

Mix together brown sugar and gluten free flour. Measure out ½ cup of this mixture and add to blueberries, toss to coat. Add butter to remaining brown sugar flour mixture by hand into a crumble. Crumble over blueberries.

Bake for 40 minutes. Remove from oven and let sit for 10 minutes. Cover until ready to serve. Serve warm.

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Granny’s Chicken and Dumplings

Granny’s Chicken and Dumplings

1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill

In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.

Dumplings:
1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten

Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.

Top with parsley or dill and serve.

Variation: add peas

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Pan Rolls

Pan Rolls

¾ cup sugar
¾ cup shortening
1 cup boiling water
2 pkgs. dry yeast
1 cup warm water
2 eggs, slightly beaten
6 to 7 cups flour, all purpose
1 tsp salt
1 tsp baking powder
½ tsp baking soda

Cream the sugar and shortening together; add the boiling water; mix well and set aside to cool. Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.

Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture. Pour out onto a floured board. Knead in the remaining flour until dough is no longer sticky.

Roll out about 1 ½ inch balls by hand; place in greased baking pans. Put pans of dough in warm place; cover lightly; let rise for about 3 hours or overnight.

Bake at 400 degrees F. for about 20 minutes.

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Granny’s Hamburger Soup

Granny’s Hamburger Soup

8 cups water
2 lb lean ground beef
1 cup celery, chopped
1 cup onion, chopped
1 cup diced carrots
2 beef bouillon cubes
1 can green beans
1 Tbls Steak Seasoning
1 tsp garlic powder
1 Tbls basil or 3 bay leaves
salt and pepper to taste
1 lb potatoes, cubed
1 qt. stewed tomatoes
Garlic Olive oil
¼ cup flour
1 cup cream or milk
2 Tbls Flour mixed with 1 Tbls butter until crumbly

Cook onion in garlic olive oil until tender and Brown meat spiced with salt and pepper. Put in Soup pot, add remaining ingredients except flour butter mix and bring to boil. Simmer for 2 hours or until all is tender. Add flour/butter mix to thicken. Cook 20 minutes and serve.

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Granny’s Homemade Heath Bars

Granny’s Homemade Heath Bars

Saltine crackers
1 cup butter
1 cup sugar
12 oz. milk chocolate chips
Chopped nuts, walnuts or pecans

Preheat oven to 350 degrees F. Line a cookie sheet with foil.

Cover bottom with crackers.

Melt butter in saucepan. Add sugar and bring to boil for 3 minutes. Pour over crackers and spread with knife or spatula to cover. Bake for 15 minutes.

Remove from oven and sprinkle top with chocolate chips. Bake until chocolate is melted smooth over top of crackers covering completely.

Add chopped nuts to top and chill; cool completely. Break or cut into pieces.

Variation: Omit nuts

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Granny’s way of Building a Cobbler

Granny’s way of Building a Cobbler

Build a cobbler from the bottom up. There are two basic formulas to follow: one for berries and stone fruits (fruits with a center pit, like peaches, apricots, plums, nectarines, and cherries); and one for apples or pears. Follow either recipe and use the fruit of your choice; stir all ingredients together in 9×9 baking dish and set aside to make topping.

Formula for Berries and Stone Fruits

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

Formula for Apples and Pears

5 cups peeled, cored, sliced apples or pears
1/3 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
1 Tbsp quick tapioca
1 Tbsp flour

After you have made your filling, you can put two kinds of toppings over it: a crisp and lacy one with oats and a touch of cinnamon; or a tender biscuit topping sweetened with brown sugar. Mix and match either topping will work over either fruit mixture. Mix the ingredients in a bowl with a fork, crumble the oat topping and drop the biscuit topping evenly over the fruit base.

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

Biscuit Topping

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

Bake cobbler at 375 degrees F for 30 to 40 minutes or until golden brown.
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