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Granny’s Apple Crisp Pizza

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Granny’s Apple Crisp Pizza

1 pie crust, unbaked
2/3 cup sugar
3 Tbsps. all-purpose or coconut flour
1 tsp. ground cinnamon
4 medium baking apples, peeled and cut into 1/2-inch slices

Topping:
1/2 cup all-purpose or coconut flour
1/3 cup packed brown sugar
1/3 cup rolled oats or gluten free
1 teaspoon ground cinnamon
1/4 cup butter, softened
1/4 to 1/2 cup caramel sauce, see below

Caramel Sauce:
2 cups brown sugar
1/2 cup butter, room temperature
1/4 cup honey or corn syrup

Caramel Sauce: In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside.

Preheat oven to 350 degrees F.

Roll pie crust to fit a 12-in. pizza pan; fold under or flute the edges as you would for a pie.

Mix together sugar, flour and cinnamon in a bowl. Peel, core and cut apples into ½ inch slices. Add apples to sugar mixture and toss. Arrange apples in a single layer onto pie crust.

For Topping, mix together flour, brown sugar, oats, cinnamon and butter with your hands. Crumble over apples.

Bake for 35 to 40 minutes or until apples are tender. Remove from oven and drizzle with caramel topping or glaze. Serve warm with ice cream if desired. Makes 12 servings.
The Deedol Collection
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BBQ Pork Ribs

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BBQ Pork Ribs

BBQ sauce
Pork ribs
salt and pepper to taste

Salt and pepper ribs and place on broiler pan. Apply BBQ sauce and. place into preheated oven at 400 degrees F. Turn in 20 minutes and apply BBQ sauce and return to oven for 20 minutes or until ribs are crispy.

Variation: Cook on an outside Grill instead of the oven…
The Deedol Collection
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Bread and Butter Pickles

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Bread and Butter Pickles

4 pounds cucumbers, sliced
8 small onions, sliced
1/2 cup canning salt
5 cups sugar
4 cups apple cider vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Wash cucumbers and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight. Drain the cucumber mixture.

In a Dutch oven, combine the sugar, vinegar, mustard and celery seed, turmeric and cloves; bring to a gentle boil. Add cucumber mixture; return to boil. Remove from the
heat.

Ladle hot mixtures into hot, sterilized pint jars, leave ½ inch from the top. Remove air bubbles with a knife, wipe rim of jar, seal with hot sterile lid and ring. Process in boiling water bath 15 minutes. Remove jars, let cool overnight, label and store in a dark cool place. Makes 7 pints.

Variations:
Add a hot pepper or two to each jar.
Granny’s Favorites Cookbooks
The Deedol Collection
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German Cinnamon Jumbo Cookies

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German Cinnamon Jumbo Cookies

2 cups sugar
1 cup shortening
2 eggs
4 cups flour, all purpose
1 tsp baking soda
1 tsp salt
2 tsp vanilla
1 1/2 cup sour milk, or buttermilk
1 tsp cinnamon
2 Tbsp sugar

Preheat oven to 350° F. Cream sugar, shortening, vanilla and eggs together. Combine flour, soda, salt and gradually add along with milk to creamed mixture. Drop by spoonfuls onto cookie sheet. Mix together cinnamon and sugar; sprinkle on each cookie. Bake 13 minutes. Makes 4 dozen.

Note: if you do not have sour milk or buttermilk use 1 cup milk plus 1 Tbsp vinegar or lemon juice, let sit for 5 minutes and use as directed in recipe.
The Deedol Collection
Granny’s Favorites Cookbooks
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Homemade Bruschetta

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Homemade Bruschetta

1 lb. firm Roma tomatoes
1 clove of garlic
1 Tbsp. parsley
2 tsp. fresh basil
1/4 cup red onion, diced
1/4 cup celery, diced
1/4 cup extra virgin olive oil
2 Tbsps. balsamic vinaigrette
Salt and white pepper to taste

Dice and pat dry Roma tomatoes. Chop fine garlic clove, parsley and basil. Dice red onion and celery. Mix tomatoes, garlic, parsley, basil, red onion and celery together. Add olive oil and balsamic vinaigrette, season with salt and pepper. Chill in frig.
Serve on toasted French bread.
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Old Fashioned Butter Cake

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Old Fashioned Butter Cake

1 cup butter, room temperature
2 cups sugar, granulated
1 tsp vanilla
4 eggs
3 cups flour
1 tsp baking soda
1 tsp salt
1 cup buttermilk, see variation below
sifted powdered sugar

Preheat oven to 350 degrees F. Butter and flour baking dish, either 9×13 baking dish or 2 loaf pans….

Beat together butter and sugar until fluffy. Beat in vanilla. Add eggs one at a time, blending well after each addition. Combine flour with baking soda and salt. Add to batter alternately with buttermilk, beginning and ending with flour.

Pour batter into prepared baking dish. Bake for about 1 ½ hours or until a pick inserted comes out clean.

Allow cake to stand 5 minutes and remove from pan and finish cooling on a rack.

Dust with powdered sugar before serving or top with your favorite Fruit jelly, or fruit syrup….this is so delicious

Variation to buttermilk: mix 1 Tbsp apple cider vinegar to 1 cup milk.
The Deedol Collection
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Homemade Almond Butter Beverage Mix

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Homemade Almond Butter Beverage Mix

3 cups brown sugar, packed
1 ½ sticks butter at room temperature, 3/4 cup
1/4 cup plus 2 Tbsps. water
2 tsps. almond extract
3/4 cup heavy cream
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice

Cream together brown sugar and butter; stir in cinnamon and allspice. Mix together water and almond extract; stir in heavy cream; add to butter mixture, blend well. Place in 2 pint jars. Chill and store in the refrigerator for about a month; freezes well. Makes about 4 cups.

Mix 1 Tablespoon Almond Butter mix with about 6 ounces of hot coffee, cocoa or milk. Enjoy!
The Deedol Collection
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