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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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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 Beans and Ham

Granny’s Beans and Ham

2 cups dry kidney or pinto beans 
1 quart stewed tomatoes with juice
3 tomatoes, chopped
1 cup carrots, sliced thin
1 sweet pepper, diced 
3 stalks celery with tops, sliced thin 
1 shallot or medium onion, chopped 
2 cups ham, chopped 
2 tsp salt
Pepper to taste 
2 Tbsp parsley flakes 
1/2 tsp thyme

Soak beans overnight in water. Next day, rinse; cover with hot water with 4 chicken bouillon cubes or cover with chicken stock; cook four hours in Crockpot or slow cooker on high. 

Add remaining ingredients; cook 2 to 3 more hours or until done. Serves 12

Variation:   Use 3 Tablespoons of Granny’s All-Purpose Herb Blend in place of salt, pepper, parsley and thyme for another wonderful blend of flavors.

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Granny’s Biscuits and Gravy

Granny’s Biscuits and Gravy

For biscuits:
½ Tsp salt
2 cups flour
1 Tbsp. Baking Powder
1/3 cup butter or shortening
¾ cup milk or buttermilk

Preheat oven to 400 degrees F. 
Blend flour, baking powder and butter until crumbly; blend in milk. Roll out biscuits and cut in shapes. Bake 10 minutes or until golden brown on top.

For Drop Biscuits: add ¼ more milk, drop by heaping Tbsp onto baking sheet.


For Gravy: 
½ cup butter, 1 stick
¼ cup flour
salt and pepper to taste
2 cups milk

Melt butter in frying pan until bubbling . Whip together milk, flour and spices until foamy. Add to melted butter stirring constantly. Bring to a boil stirring constantly for 5 minutes or until gravy starts to thicken. Remove from heat and set to cool. Gravy will thicken while cooling. Pour over biscuits and serve. Serves 4

Variation: 
fry some crumbled sausage or hamburger until cooked through; remove from skillet; drain on paper towel. Prepare gravy, add cooked meat to gravy and serve.

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Granny’s Chocolate Pecan Pie

Granny’s Chocolate Pecan Pie

Crust:
1 cup flour 
6 Tbsp unsalted butter, 3/4 stick 
1 Tbsp sugar 
1/2 tsp salt 
2 Tbsp ice water, or more if needed

Cut chilled butter into 1/2 inch pieces. Combine flour, butter, sugar and salt until crumbly. Drizzle 2 tablespoons ice water over mixture. Mix together just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Form into ball. Flatten into disk. Wrap dough in plastic and chill for a bit, 30 minutes or so. 

Preheat oven to 325 degrees F. Roll out dough on floured surface to 13 inch round. Transfer to 9 inch glass pie baking dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside

Filling:
4 oz bittersweet or semisweet chocolate, chopped 
2 Tbsp unsalted butter, ¼ stick 
1/2 cup dark brown sugar, packed 
3 large eggs 
1/4 tsp salt 
3/4 cup light corn syrup 
1 1/2 cups pecan pieces, lightly toasted

Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes or so. Cool pie completely on rack, serve

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Mounds Bars and Almond Joy Bars

Mounds Bars and Almond Joy Bars

5 oz can sweetened condensed milk 
1 tsp vanilla extract 
2 cups powdered sugar 
14 oz package premium shredded flaked coconut 
24 oz semi-sweet chocolate chips. 

In a mixing bowl, blend the condensed milk and vanilla. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. Stir in the coconut; the mixture should be firm. Pat the mixture firmly into a greased 9x13x2 inch pan. Chill in the refrigerator until firm. 

In a double boiler over hot water (not boiling), melt the chocolate, stirring often. (You may also use a microwave oven: place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute).

Remove the coconut mixture from the refrigerator and cut into 1×2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap fork against the side of the pan or bowl to remove excess chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70°). You may speed up the process by placing the bars in the refrigerator for about 30 minutes. 

Variation:

Almond Joy

Add 1 cup dry roasted almonds to the list of ingredients. Substitute milk chocolate chips for semi-sweet chocolate. Place two almonds atop each bar before dipping in chocolate. Makes about 3 dozen bars.

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Granny’s Asparagus Frittata

Granny’s Asparagus Frittata

½ lb asparagus, cut into 2 inch pieces
1 tsp butter
2 tsp oil
8 eggs
1 Tbsp cream
Chives, chopped
Salt and pepper to taste

Boil asparagus 3 minutes, drain and set aside. Beat eggs and cream together; stir in chives, salt and pepper, set aside. Heat butter and oil in skillet, coat skillet well; add egg mixture. Cook over medium heat, covered, for 20 minutes or so, until knife inserted in center comes out clean. 

Variation: may add diced cooked potatoes to mixture…..also may top with cheese the last few minutes.

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Granny’s Potato and Ham Soup

Granny’s Potato and Ham Soup

4 lbs cubed potatoes
1 cube butter
1 small chopped sweet onion 
4 stalks diced celery

salt and pepper to taste 
water to cover
½ cup flour
2 cups milk or cream
1 lb. Ham, chopped

Cover potatoes, onion, celery, spices and butter with water and cook until all is tender.    Turn down to simmer.  Blend flour and milk together then add to soup stirring constantly until soup thickens. Chop Ham and add to soup.    Simmer until thick and creamy.   Serve and enjoy!
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Granny’s Twice Baked Potatoes

Granny’s Twice Baked Potatoes

2 large baking potatoes
salt to taste
pepper to taste
3 Tbs milk
2 Tbs butter
2 Tbs sour cream
1 tsp fresh chives, diced
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional


Preheat oven to 400 degrees F. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly. 

Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.

Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper. 

Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using. 

Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.

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