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Granny’s Cranberry Jumbles

Granny’s Cranberry Jumbles

 

1 cup flour

1/3 cup whole wheat flour

3/4 cup brown sugar, packed

3/4 tsp baking powder

1/8 tsp baking soda

1/2 tsp cinnamon

1/2 cup butter

1 egg

2 Tbsp cranberry juice

1 cup dried cranberries

1/2 cup chopped almonds, pecans or walnuts, optional

Orange frosting (see recipe below)

 

Preheat oven to 350° F

 

Stir together flours, brown sugar, baking powder and soda, cinnamon;   Cut in butter until crumbly.   Stir in eggs and cranberry juice.   Stir in cranberries and nuts, if using.    Drop onto baking sheet 2 inches apart.   Bake 12 to 14 minutes or until lightly browned along bottom edges.    Transfer to wire racks; cool.

 

Orange Frosting: 

1 cup sifted powdered sugar

1/2 tsp finely shredded orange peel

2 Tbsp orange juice

 

Mix together all together to make a frosting of drizzling consistency.   Drizzle over cookies.

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Oriental Pork Slaw

Oriental Pork Slaw
1 lb pork sausage
6 cups coleslaw mix with carrots*

1/2 cup sweet onion diced

1 tsp. garlic, ground
1 tsp. ginger, ground

1 Tbsp soy sauce

Salt and pepper to taste

 

Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain.   Add the coleslaw, onions, garlic, ginger, and soy sauce, stirring to blend.   Cook for 3 to 4 minutes or until cabbage has softened, season with salt and pepper.  Remove from the heat.

 

* shredded cabbage with 2 shredded carrots to equal 6 cups total

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Granny’s Onion Casserole

Granny’s Onion Casserole

 

1/4 cup butter
3 medium sweet onions, chopped
2 cups Swiss cheese, grated

1 cup saltine crackers, crushed
2 eggs
3/4 cup light cream, or half & half
1 tsp. salt
3 finger pinch black pepper
2 Tbsps. melted butter

 

Melt 1/4 cup butter in large skillet and sauté onions until tender.     Place half the onions in a 1 1/2 quart baking dish.   Sprinkle 1 cup Swiss cheese and 1/2 cup cracker crumbs over onions. Repeat layers of onions and cheese.    Beat eggs with cream, salt and pepper, then pour evenly over onion mixture.

 

Melt 2 tablespoons butter in skillet and stir in remaining cracker crumbs.   Lightly brown, then sprinkle crumbs over casserole. Bake at 350 degrees F. for about 25 minutes.

 

Serves 6 to 8.

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Coconut Cream Drops

Coconut Cream Drops

 

½ cup butter or shortening

1 cup brown sugar, packed

½ cup granulated sugar

2 eggs

1 cup sour cream

1 tsp vanilla

2 ¾ cup sifted flour

½ tsp soda

1 tsp salt

1 cup moist shredded coconut

 

Preheat oven to 375 degrees F.   Grease baking sheet.

 

Mix thoroughly butter, brown sugar, granulated sugar and eggs.   Stir in sour cream and vanilla.   Sift together and stir in flour, soda and salt.   Mix in coconut.

 

Chill dough for 30 minutes.   Drop rounded Tablespoons about 2 inches apart on prepared baking sheet.   Bake about 10, just until, when touched lightly with finger, almost no imprint remains.   Makes about 4 dozen 2 ½ inch cookies.

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Magic Custard Cake

Magic Custard Cake
1/2 cup Butter, melted
2 cups Warm Milk
4 Eggs, separated
4 drops Apple Cider Vinegar
1 1/4 cups Confectioner’s Sugar
1 Tbsp. Water
1 cup Flour
1 tsp. Vanilla Extract
extra confectioner’s sugar for dusting

Preheat the oven to 325 degrees F.    Lightly butter 8 x 8 baking dish.
Whip egg whites and vinegar to stiff peaks and set aside.
Beat egg yolks and sugar until light. Mix in well melted butter and water.   Mix in flour well.    Slowly beat in warm milk and vanilla extract until smooth.   Fold in egg whites, a little at a time, until all are folded in.   Pour batter into prepared pan and bake for 45 to 60 minutes or until the top is golden.    Allow cake to completely cool before cutting and then dust with confectioner’s sugar and serve.

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Baked Chicken

Baked Chicken

8 pieces chicken, thighs, legs, breasts
3 to 4 eggs
2 cups Italian bread crumbs…
1 cup butter, plus some for greasing baking dish.

Preheat oven to 375 degrees F. Butter a 9×13 baking dish. Cut butter into cubes, set aside..

Beat eggs in a bowl. Place bread crumbs in pie plate or another shallow dish. Dip chicken thighs into beaten eggs then dredge into bread crumbs, coat well.

Place coated chicken into prepared baking dish; dot with butter around each piece of chicken.

Bake uncovered for about 40 minutes or until juices run clear and chicken is cooked thru.

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Granny’s Butter Conversion Chart

Granny’s Butter Conversion Chart

 

½ stick = ¼ cup = 4 Tbsps. = 2 oz. = 57 g.

1 stick = ½ cup = 8 Tbsps. = 4 oz. = ¼ lb. = 113 g.

1 ½ sticks = ¾ cup = 12 Tbsps. = 6 oz. = 170 g.

2 sticks = 1 cup. = 16 Tbsps. = 8 oz. = 12 lb. = 227 g.

2 ½ sticks = 1 ¼ cups = 20 Tbsps. = 10 oz. = 284 g.

3 sticks = 1 ½ cups = 24 Tbsps. = 12 oz. = ¾ lb. = 341 g.

3 ½ sticks = 1 ¾ cups = 28 Tbsps. = 14 oz. = 398 g.

4 sticks = 2 cups = 32 Tbsps. = 16 oz. = 1 lb. = 454 g.

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