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Granny’s Snickerdoodles

Granny’s Snickerdoodles

1 cup butter, soft
1 ½ cup sugar
2 eggs
2 tsp vanilla
2 ¾ cup flour, sifted
2 tsp cream of tarter
1 tsp baking soda
½ tsp salt

Cream butter, sugar, eggs and vanilla; sift together flour, cream of tartar, soda and salt; add to butter mixture.

Chill for 1 hour. Shape into balls and roll into 2 Tbsp cinnamon and ½ cup sugar. Bake at 400 degrees F. for 8 to 10 minutes.

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Granny’s Cilantro Pesto

Granny’s Cilantro Pesto

 

1/2 cup whole almonds
2 cup cilantro, large stems removed
1/3 cup grated pecorino Romano or parmesan cheese
2 garlic cloves
1/2 cup olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper (optional)

 

In a food processor or blender, process the almonds until they have turned into fine crumbs.

 

Add cilantro, cheese, garlic, olive oil, lemon juice, salt and peppers and process until smooth.

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Granny’s Hamburger Stew and Drop Biscuits

Granny’s Hamburger Stew and Drop Biscuits

 

Hamburger Stew:

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

Cook onion in garlic olive oil until tender and Brown meat spiced with salt and pepper.

Put in Soup pot; add water, celery, carrots, bouillon cubes, green beans, spices, potatoes, stewed tomatoes, flour and cream; bring to boil.

Simmer for 2 hours or until all is tender. Add flour butter mixture to thicken. Cook 20 minutes and serve with biscuits or corn bread.

So many wonderful ways to prepare this old favorite…add your favorite veggies ….make your own family favorite today! Enjoy!

 

Drop Biscuits:

½ tsp. salt

2 cups flour

1 Tbsp. Baking Powder

1/3 cup shortening

1 cup milk, butter milk or sour milk

 

Preheat oven to 400 degrees F.    Butter up a baking sheet.

 

Sift together dry ingredients. Cut in shortening until crumbly. Add milk and mix dough forms. Knead by hand then drop by heaping spoonful onto prepared baking sheet.   I like to let them rise on top of the stove while oven is heating up or after it is heated for about 20 minutes or so.

 

Bake for 10 minutes or until golden brown.

 

If you do not have sour milk and want to make some use 1 cup milk and add 1 Tablespoon cider vinegar.

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Granny’s Homemade Steak Sauce

Granny’s Homemade Steak Sauce

 

1/2 cup cold water
1/4 cup raisins
1/2 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup ketchup
1/4 cup Dijon mustard
a pinch of cayenne pepper
1/4 tsp. black pepper
2 garlic cloves, cubed

1/2 sweet onion sliced
1/2 tsp. celery seed
1/4 tsp. kosher salt
2 Tbsps. orange juice

 

Mix together all ingredients into a sauce pan.   Simmer over low heat for about 15 minutes, until bubbles just start to surface, Do Not bring to a rolling boil.   Remove from heat, let cool about 15 minutes.   Pour through cheese cloth and squeeze out all juices.   Let cool completely then use in your favorite dishes.

Makes about 1 3/4 cups

 

Variations:

Used only one clove of garlic

Omit the onion

Add more salt and pepper to taste after sauce is completely cooled.

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Granny’s Butter Pecan Turtle Bars

Granny’s Butter Pecan Turtle Bars

 

Crust

2 cups flour

1 cup brown sugar, packed

1/2 cup butter, soft

1 cup pecan halves

 

Combine flour, sugar and butter; mix well.   Pat firmly in 9×13 baking pan; sprinkle pecans on top.

 

Caramel Topping

2/3 cup butter

1/2 cup brown sugar

1 cup chocolate chips

 

Preheat oven to 350° F.   Over medium heat cook butter, sugar, stirring constantly; boil 1 minute.    Pour evenly over crust.   Bake 18 to 22 minutes or until layer is bubbly.   Remove from oven and immediately sprinkle chocolate chips over top.   Allow to melt 2 to 3 minutes; swirl for marble effect.   Cool completely before cutting.   Makes 3 to 4 dozen.

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Apple Fritter Cake

Apple Fritter Cake

 

For batter:
3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted

 

Top with 3 large apples cored, peeled and diced

 

For topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon

For glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla

 

Preheat oven to 350 degrees F.   Butter a  9×13 baking pan.

For Batter: mix together flour, salt, sugar, and baking powder.   Add in milk, eggs, vanilla and melted butter.   Pour into prepared baking pan.   Top with prepared apples.

 

For Topping: Mix together softened butter, brown sugar, flour and cinnamon.   Drop on top of apples, spread evening over apples.

 

Bake for 60 minutes or so. Remove from oven and let sit for 20 minutes or so.

For Glaze: Mix together powdered sugar, milk and vanilla.   Pour over cooled cake.   Serve and enjoy!

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Meatless Meatballs

Meatless Meatballs

 

1 tablespoon olive oil

1 pound fresh white mushrooms, finely chopped

1 pinch salt

1 tablespoon butter

1/2 cup onion, chopped finely

4 cloves garlic, minced

1/2 cup oats, quick-cooking

1 ounce Parmesan cheese, very finely shredded

1/2 cup bread crumbs

1/4 cup fresh chopped parsley, packed

2 eggs, divided

1 teaspoon salt

black pepper to taste

1 pinch cayenne pepper

1 pinch dried oregano

 

Over medium high heat, in a skillet heat olive oil until hot.   Add mushrooms to hot oil, season with salt, and cook, stirring constantly until liquid from mushrooms has evaporated.    Melt butter in with mushrooms, reduce heat to medium, and cook stirring constantly until mushrooms are golden brown, about 5 minutes.

 

Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes.

 

Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.

 

Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmesan cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano.    Mix together with a fork until crumbly. Stir in remaining 1 egg.    Mixture should hold together when pressed.

 

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight, the longer you chill the better flavor you will have.

 

Preheat oven to 450 degrees F.    Line a baking sheet with parchment paper.

 

Form 2 tablespoons of mixture into small meatballs about 1.5 inches in size and place on prepared baking sheet.  Bake until meatballs are lightly golden brown, about 12 to 15 minutes.   Remove from oven and enjoy in many dishes of choice.   May freeze and reheat later.

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