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Preserving Peaches

Preserving Peaches

Wash, scald, cold dip and peel firm-ripe fruit. Cut in half, quarter or slice fruit.

Pack into hot sterile jars. Pour hot syrup over fruit to 1/2 inch from top of jar, remove any bubbles and pour in more syrup if necessary. Place a peach pit on top of peaches to hold them down, this also adds a lot of flavor to your peaches.

Wipe rim and seal with hot sterile lids and rings. Process in full boil water bath 10 minutes. Turn off heat, let sit for another 5 to 10 minutes, then remove from water, let cool overnight. Then label and store in a dark cool place until ready to use. Have fun now and enjoy all year long.
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Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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Chicken Cacciatore, Slow Cooker

Chicken Cacciatore, Slow Cooker

3 lbs chicken, cut into pieces
28 oz can San Marzano crushed tomatoes, with juice
1 small sweet onion, diced, about 1 cup
1 red and 1 yellow bell pepper, seeded and sliced
2 cups fresh mushrooms, your favorite
1/2 cup red wine, optional
minced garlic, to taste
1 Tbsp Italian seasoning, see recipe below
Salt, to taste
Fresh ground pepper, to taste
Red pepper flakes, to taste
Parmesan cheese

Turn on slow cooker or crock pot to low, add chicken. Cover with tomatoes, onion, sweet peppers, mushrooms, wine, garlic, herbs, spices and pepper flakes. Cook all day long, 6 to 8 hours.

Serve over your favorite cooked pasta or rice. Top with Parmesan Cheese. Enjoy!

Variations:
cut chicken into bite size pieces
add your favorite veggies to it…celery, chives etc….

Italian Seasoning

1/3 cup dried, oregano, crushed
1/3 cup dried basil
2 Tablespoons rosemary
1/4 cup thyme
1/4 cup sage
1/4 cup marjoram

Makes 1 1/4 cups

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Granny’s Red Velvet Beet Cake

Granny’s Red Velvet Beet Cake

1/2 cup shortening or vegetable oil
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 tsp baking soda

1 Tbsp. vinegar
3 cups flour
2 Tbsps. cocoa powder
1 tsp salt
1 cup buttermilk

1 cup pureed cooked beets, see instructions below
1 Tbsp. all natural red food coloring, see recipe below

Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or a 9×13 baking dish.

In a large mixing bowl cream together shortening and sugar. Beat in eggs and vanilla.

In a small bowl add vinegar and sprinkle baking soda on top; set aside.

Sift together flour, cocoa and salt; add alternately with buttermilk, beat after each addition. Stir in baking soda and vinegar mixture. Mix in pureed beets and food coloring. Pour into prepared baking pans.

Bake 30 minutes, or until knife inserted into center comes out clean. Remove from oven, set aside to cool.

Frosting:
1 cup milk
¼ cup flour
1 ½ cups granulated sugar
3/4 cup butter, 1 1/2 sticks room temperature
1 tsp vanilla

Over medium low heat cook milk and flour until thick, stirring constantly. Remove from heat, set aside; let cool.

Cream together sugar and butter until light and fluffy. Add vanilla and blend in well. Add cooled
Milk sauce; beat until stiff. Frost cooled cake….enjoy!

For the Beats and all natural red food coloring:

Red Beet Juice is an all natural red food coloring….here is how you make it…
Use a few large red beets, remove greens and roots; slice them up. Cover with water in sauce pan; bring to a boil; reduce heat and simmer until tender only a small amount of water remains, about a ¼ cup. Puree down 1 cup beets for cake then reserve the remaining beets for another dish.   Bottle up the red beet juice, you now have all natural red beet juice.

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Taco Pie

Taco Pie
1 pkg. Taco seasoning mix, see recipe below
2 1/2 cups mashed potatoes

1 lb. ground beef
1/2 cup sweet onion, chopped
1/2 cup salsa
1 cup shredded lettuce
1 large tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional

 

Preheat oven to 350 degrees F.

 

Mix together 2 tablespoon taco seasoning and mashed potatoes.   Press mixture into the bottom of a 10-inch pie pan.   Bake 7 to 10 minutes or until lightly golden in color.   Remove from oven and set aside.

 

In a skillet, brown beef and cook onions until translucent, drain.   Add Salsa and remaining taco seasoning, cook until bubbly.   Pour into crust.    Bake 15 minutes, or until crust is golden brown.    Remove from oven and let cool for 5 minutes.   Top with cheese, lettuce, and tomatoes.   Cut and serve with sour cream.

 

Variation: top with cheese before the last bake for a melted cheese.

 

Homemade Taco Seasoning:
2 tsp chili powder
1 ½ tsp paprika
1 ½ tsp ground cumin
1 tsp onion powder
¾ tsp garlic salt
½ tsp salt
dash cayenne pepper

Combine all ingredients. Makes 3 Tbsp seasoning, equal to 1 pkg. taco seasoning mix.

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Granny’s Chocolate Gravy

Granny’s Chocolate Gravy

3 Tbsp. bakers cocoa
3 Tbsp. flour
1/2 cup. hot water
2/3 cup. sugar
2 cup. milk
pinch salt

In a large saucepan, combine cocoa, flour, and sugar. Add hot water; cook over low heat until dissolved; stirring constantly. Stir in milk and salt…continue stirring until thickened.

Serve over hot homemade biscuits or pancakes. Makes a great sauce for ice cream as well.

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Granny’s Blueberry Crisp

Granny’s Blueberry Crisp

5 1/2 cups blueberries
1/4 cup sugar, granulated
2 Tbsps. quick tapioca

1 tsp. almond extract, or vanilla if preferred

Place berries in 9×9 baking dish; mix in sugar, tapioca, and extract.

Biscuit Topping

1 cup all-purpose flour

1/2 cup milk
1/3 cup oats, quick or regular
1/2 cup sugar, granulated
1/4 cup butter
1 tsp. cinnamon
dash nutmeg

Mix together by hand; drop the biscuit topping evenly over the fruit base.

Bake cobbler at 375 degrees F. for 35 to 45 minutes or until golden brown.

Variation: use gluten free all-purpose flour or coconut flour in place of all-purpose flour and gluten free oats in place of quick oats to make Gluten Free.

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Crock Pot Pork Chops

Crock Pot Pork Chops

 

5 or 6 pork chops
1 can cream of mushroom soup
1 soup can water

1 onion, chopped

1 tsp. Worcestershire sauce

Salt & pepper to taste

 

Put pork chops in crock pot, cover with cream of mushroom soup, water, onion, Worcestershire sauce, salt and pepper. Cook on high for 4 hours.    Serve over rice or noodles.

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