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Granny’s Cherry Pie…

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Granny’s Cherry Pie…

2 pie crust, one bottom and one top layer, see recipe below…
Cherry Pie Filling, see recipe below

Granny’s Best Pie Crust:
5 ½ cups flour
1 lb butter or shortening
1 tsp salt
1 egg
1 Tbsp apple cider vinegar
Water to fill cup

Cherry Pie Filling:
4 cups fresh or frozen tart cherries, pitted
1 to 1 1/2 cups granulated sugar
1/4 cup cornstarch or flour
a splash almond extract, optional
2 Tbsp butter

Preheat oven to 425 degrees F.

Mix cherries, sugar and almond extract; set aside to meld together..

Put together Pie Crusts:

Cut butter (or shortening, I use butter flavored) into flour and salt. In a Cup put egg and vinegar and fill to the top with water. Work into flour mixture. Makes 3 double crusts.

Split into 6 even balls, roll out on floured surface each ball, place in pie plate, crimp edges, prick with fork on bottom and sides before baking into your favorite pie.

Remaining dough may be rolled in plastic wrap tightly, put into freezer bags and frozen up to 6 months. Makes 6 Pie Crusts

Assemble the Cherry Pie:

Roll out one pie crust. Place in pie plate. Cut slits in bottom and around the edges to prevent bubbling.

Mix together Cherry mixture in with flour. Pour into prepared pie crust in pie plate. Top with butter.

Roll out top crust. Place on top of pie, flute edges and cut some slits in top of the crust for venting. Or cut in stripes and build a lattice pie top…flute edges.

Bake 35 to 45 minutes or until crust is golden brown……

Remove from oven. Let cool a 15 minutes at least….and serve.

Posted by Granny’s Favorite Recipes

Turkey Gravy

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Turkey Gravy

1/2 cup butter, 1 stick
Black pepper to taste
1/2 cup plus 3 Tbsp all-purpose flour
1/2 teaspoon black pepper (more is better, I use freshly ground pepper)
4 cups pan drippings (or see options below the recipe)

Measure dripping from turkey…let sit and remove fat from top. Use chicken broth or water to measure up to 4 cups.

Melt butter in sauce pan…season with pepper. Whisk in flour over low heat for a few minutes. Slowly add turkey drippings and broth over medium low heat, whisking constantly, to full boil for about 3 minutes or until gravy starts to thicken. Remove from heat…gravy will thicken as it cools.

Posted by Granny’s Favorite Recipes

Granny’s Roast Turkey

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Granny’s Roast Turkey

Turkey
olive Oil
Salt and Pepper
Stuffing or Celery leaves, Onions, Lemon to season turkey cavity, if desired
Butter

Defrosting Frozen Turkey

Keep the turkey in its original wrapper. A 20-pound bird takes 3 to 4 days to defrost in the refrigerator, about 12 hours in a sinkful of water.

Warning: Do not stuff your turkey in advance, since the stuffing could start to sour and spoil inside the bird.

Servings: Count on 1/2 pound of turkey per serving, or 1 pound per person, with leftovers.

Roast at 325 degrees F. Cooking time:
For unstuffed birds: 12 to 14 pounds, about 4 hours; 16 to 20 pounds, about 5 hours; 20 to 26 pounds, about 6 hours.
Add 20 to 30 minutes in all for stuffed birds.

Internal temperatures: 175 degrees F at the thickest portion of the leg; 165 degrees F in the breast; 160 degrees F in the center of the stuffing. Stuffing amounts are 1/2 to 3/4 cup per pound of turkey, making roughly 2 to 2 1/2 quarts of stuffing for a 14 to 16 pound bird.

Flavoring in the cavity: use salt and pepper, and a thinly sliced lemon, a small onion and a handful of celery leaves, Or use stuffing.

Using the whole turkey….Make turkey stock with the neck and scraps, see Turkey Stock recipe below. Save the liver, heart, and gizzard for giblet gravy, see Giblet Gravy recipe below.

To prepare the turkey for roasting, cut out of the wishbone, optional, and cut off the wing nubbins.

Skewer the neck skin to the backbone, and skewer or sew the cavity closed or close it with foil if using flavoring in the cavity. Not necessary if stuffing the bird.

Rub the turkey with olive oil and season with salt and pepper or your favorite turkey spice blend.. Roast breast up on an oiled rack, basting rapidly every 20 minutes or so.

Start testing rapidly for doneness 20 minutes before the estimated roasting time and note that a sure indication of approaching doneness is that turkey juices begin to exude into
the pan.

Turkey Stock

Simmer the turkey neck and scraps in enough water to cover them, skim off scum that rises to the surface for several minutes, then salt very lightly. Cover loosely and simmer for 1 to 1 1/2 hours, adding water if necessary. You may also wish to include chopped onions, carrots, and celery. Strain and degrease. When stock is cool, cover and either refrigerate for several days or freeze.

Giblet Gravy

First make a simple sauce, as follows. Steam the turkey bones, breaking the bones will add much more flavor, optional. Remove bones, brown sauce from bones with a little oil or butter in a heavy pan with a chopped carrot, onion and celery stalk. Sprinkle on a tablespoon of flour and brown, stirring for a minute or two.

Add a chopped plum tomato, spices, turkey stock, and water to cover. Simmer slowly, loosely covered for two hours, adding more liquid as needed.

Peel the gizzard and add it to simmer with the rest of the ingredients, removing it after about an hour, or when it is tender. Mince it.

Sauté the heart and liver briefly in butter, mince them, and add to the finished sauce along with the minced gizzard, simmering for several minutes. Strain, degrease and gently boil down to concentrate flavor.

Posted by Granny’s Favorite Recipes

Poteca

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Poteca

No Knead Refrigerator Rich Sweet Dough
I make it the night before, or you can use the basic sweet dough or bread dough.

This is the No Knead Refrigerator Dough:
¾ cup milk
½ cup sugar
2 tsp salt
½ cup butter
½ cup warm water
2 pkgs or cakes yeast
1 egg
4 cups un-sifted flour

Scald milk; stir in sugar, salt, butter; cool to lukewarm. Measure warm water into large warm bowl, sprinkle in yeast; stir until dissolved; stir in cooled milk mixture, egg and half the flour; beat till smooth; stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil; refrigerate at least 2 hours. This is easy to roll out thin.

Filling:
2 eggs
¾ lb walnuts, ground
½ cup honey or brown sugar
2 Tbsp butter, melted
1 tsp cinnamon
1 tsp vanilla or ½ tsp vanilla & ½ tsp lemon extract

If too thick spread thin with milk.

Roll out dough and spread with filling and roll up like a jelly roll. Place on greased cookie sheet or cut in loaf size and put in bread pans; cover and let rise until double in bulk, about 1 hour.

Bake 350 degrees F 40 to 50 minutes or until it sounds hollow when rapped with knuckle.

Posted by Granny’s Favorite Recipes

Forgotten Pudding

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Forgotten Pudding

5 eggs whites, beaten until stiff
1 cup sugar
½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla
1 ½ or so cups whipped cream
Fresh berries

Preheat oven to 450 degrees F. Butter 8×8 cake pan. Beat egg whites until stiff; add sugar, cream of tartar, salt and vanilla gradually whipping after each addition. Spread mixture evenly in buttered dish.

Place in oven; immediately turn off oven. DO NOT OPEN OVEN DOOR UNTIL MORNING, or minimum of 6 hours. Remove from oven. Cover with whipped cream; chill remainder of the day. Cut into squares; Top with berries and serve.

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

Homemade Lemon-Lime Aide

Homemade Lemon-Lime Aide fb

Homemade Lemon-Lime Aide

1 ½ cups lemon juice (6 to 8 lemons)
¾ cup lime juice (8 to 10 limes)
8 cup water
1 cup sugar

Microwave Lemons for 1 ½ minutes on high and Limes for 1 minute for maximum juice. Combine juices in a 4 quart container. Stir in sugar and water, chill and serve.

Variation: keep lemons and limes out at room temperature…roll each on the table by hand to loosen juice.

Posted by Deedol Schoenmakers Kitchen

Marinated Tomato Salad

Marinated Tomato Salad fb

Marinated Tomato Salad

1 ½ cup white wine or cider vinegar
½ tsp. salt
¼ cup shallots, chopped
2 Tbsp. chives, chopped
2 Tbsp. lemon juice
white pepper
2 Tbsp. extra virgin olive oil
6 plum tomatoes, quartered vertically
2 large yellow tomatoes, sliced
16 red cherry tomatoes, halved
16 yellow pear tomatoes, halved

Combine vinegar and salt in large bowl, stir until salt is dissolved. Add shallots, chives, lemon juice, white pepper and mix well. Slowly whisk in oil until well blended. Add tomatoes and toss well. Cover and let stand at room temperature 2 to 3 hours.

Variation: use sweet onions; add sweet peppers; add cheese

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection

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