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Granny’s Praline Strips

Granny’s Praline Strips

 

24 whole graham crackers

1 cup butter

1 cup brown sugar, packed

1 cup pecans, chopped

 

Over medium heat bring butter and sugar to boil; boil 2 minutes on low.   Stir in pecans.   Arrange graham crackers on 9 x 13 x 1 baking sheet.   Spoon hot butter mixture over crackers, spread evenly to cover and then bake for five minutes at 400° F.   Cut each crack in half while warm.

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Granny’s Cheese Soup

Granny’s Cheese Soup

2 Tbsp. butter
2 Tbsp. chopped celery
2 Tbsp. chopped carrots
1 Tbsp. chopped onion
dash of pepper
½ Tsp. salt
3 Tbsp. cornstarch
2 cups cold milk
2 cups grated cheddar cheese
Croutons

Sauté vegetables in butter until tender. Add seasonings. Blend cornstarch and milk together: add to vegetables stirring constantly. Heat until thick and bubbly. Stir in cheese until melted. Top with croutons and serve.

Variations:
add sausage

add peas
add broccoli
add cauliflower

add noodles
Try different cheeses….Pepper Jack is Granny’s Favorite

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Granny’s Grand Cinnamon Rolls

Granny’s Grand Cinnamon Rolls

1 cup warm water
2 pkg. active dry yeast
1 cup warm milk
1 tsp + 2/3 + 1 ½ + ¼ cup granulated sugar
2 tsp salt
2/3 + ½ + ½ + 2/3 cups butter, melted
2 eggs, slightly beaten
8 cups flour, all purpose
3 Tbsp cinnamon
4 cups powdered sugar
2 tsp vanilla
6 Tbsp hot water
walnuts

In a small bowl mix together warm water, yeast, and 1 tsp sugar and set aside. In a large bowl, mix milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs, stir well and add to yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn onto well floured board and knead 5-10 minutes. Place in well buttered bowl, cover and let rise in warm place, free from drafts, until double in size, about 1 to 1 ½ hours. When doubled, punch down dough and let rest 5 minutes.

Roll onto floured surface into a 15×20 rectangle. Spread dough with ½ cup melted butter. Mix together 1 ½ cups sugar and cinnamon, next sprinkle over buttered dough. Sprinkle with walnuts, and roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of 9×13 and 8” square baking pans with ½ cup melted butter, next sprinkle with ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in size, about 45 minutes. Bake in preheated oven at 350 degrees for 25 to 30 minutes or until rolls are nicely browned. Cool rolls slightly.

Meanwhile, in medium bowl, mix 2/3 cup melted butter, powdered sugar and vanilla. Add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls and serve warm. Makes 12 to 15 large cinnamon rolls.

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Danish Butterhorns

Danish Butterhorns

¾ cup sugar
1 cup butter or oleo
3 eggs
2 pkgs. yeast
1 tsp salt
1 ½ cups luke warm milk
5 ½ cups flour

Cream sugar and butter. Dissolve yeast in milk. Add eggs one at a time beating well. Add salt and milk and mix well. Add flour. Let rise until double in bulk.

Divide dough into fourths. Roll out into circles. Cut each into triangles. Spread with paste and roll up. Place on pan; let rise. Bake at 350 degrees F. 15 to 20 minutes or so. Frost while still warm with powdered sugar icing.

Paste:
1 cup brown sugar
4 Tbsp sweet cream
2 Tbsp butter
1 cup finely chopped nuts
1 Tbsp cinnamon

Measure on the heavy side, to make enough.

Powdered Sugar Icing:
1 lb confectioners’ sugar
4 to 5 Tbsp warm water
2 tsp vanilla

Combine confectioners’ sugar, warm water and vanilla.

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Boston Cream Pie aka Bavarian Cream Pie

Boston Cream Pie aka Bavarian Cream Pie

Butter Cake:

1 ¾ cups cake flour, see substitute below
½ tsp salt
2 tsp baking powder
1/3 cup butter
1/3 tsp vanilla
1 cup sugar
2 egg, separated
1/2 cup milk, divided

Butter two 7 or 8 inch layer pans or 12 muffin tins. Preheat oven to 375 degrees F.

Sift together cake flour, salt and baking powder, set aside. Cream butter thoroughly then add vanilla. Beat in sugar gradually; beat until fluffy. Beat in egg yolks.

Stir in ½ cup flour mixture. Stir in ¼ cup milk; add ½ cup flour mixture and ¼ cup milk; add remaining flour; beat well.

Beat egg whites until stands up in soft peaks; fold into batter. Spoon batter into prepared cake pans or muffin tins.

Bake 20 to 30 minutes. Remove from oven; cool completely.

Cake Flour Substitute: For every cup of cake flour use ¾ cup all purpose flour plus 2 Tbsp cornstarch.

Put cake layers together with Rich Cream Filling, see below.
Dust cake top with confectioners’ sugar or spread with Chocolate Frosting, see below.

Rich Cream Filling:

½ cup sugar
3 Tbsp flour or 1 Tbsp cornstarch
Small pinch salt
3/4 cup milk
1 egg or 2 egg yolks, slightly beaten
Add flavoring, see variations below
¼ cup heavy cream

In small heavy sauce pan put sugar, flour and salt; stir in milk. Cook and stir over low heat until mixture thickens, about 5 minutes or so. Add slightly beaten egg; cook and stir 3 minutes longer. Add flavoring, see variations below; let cool. Beat heavy cream until stiff; fold into cooled filling; chill. Put cake layers together with Rich Cream Filling.

Rich Cream Filling Flavoring variations:
Banana Cream Filling: Add 1 cup mashed banana pulp that has been forced through strainer and 2 Tbsp lemon juice.
Caramel Cream Filling: Use 1/2 cup flour added to 1/3 cup caramel syrup
Chocolate Cream Filling: Increase sugar to 1 cup. Heat milk with 2 oz. unsweetened chocolate. Add splash vanilla with heavy cream.
Coffee Cream Filling: Flavor to taste with instant coffee granules.

Chocolate Frosting:

2 oz. unsweetened chocolate
1 Tbsp butter
½ cup milk
2 cups confectioners’ sugar
½ tsp vanilla

In double boiler or heavy sauce pan cook chocolate, butter and milk over low heat until chocolate melts. Stir well. Let stand until luke-warm; stir in confectioners’ sugar and vanilla. Beat until thick enough to spread.

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Granny’s Pork Tenderloin…

Granny’s Pork Tenderloin…

 

2 pork tenderloins about 1 lb each

Olive oil

Granny’s spice rub seasoning, see recipe below

Red potatoes cut in 1 inch pieces.

 

Preheat oven to 450 degrees F.     Line baking sheet with foil.   Place meat on lined baking sheet.    Brush meat with oil.    Rub spices over the pork tenderloins.

 

Brush potatoes with oil, and place around pork tenderloins.   Place in oven.   Roast meat 30 minutes or until meat temperature reaches 160 degrees F.    Remove from oven.   Let sit 10 minutes.    Then slice and serve.

 

Granny’s Spice Rub Seasoning:
1 cup Oregano
1 cup Basil
½ cup Marjoram
½ cup Dill Weed
½ cup mint leaf
½ cup onion powder
2 Tbsp salt
1 Tbsp pepper

Mix together and keep in a air tight container, store in a dark cool place….fill a spice shaker up to use in the cupboard.

Rub on Pork, Beef or Chicken roast before roasting….adds a wonderful flavor and the aroma while cooking is priceless!

 

Variation for a larger crowd:

One 4 lb boneless pork loin, with fat

Olive oil

Granny’s Spice rub

Red potatoes

 

Preheat oven to 450 degrees F.   Place meat in roasting pan; brush with oil, rub with spice seasoning.   Roast in oven for 30 minutes.

Place red potatoes in with roast.   Reduce heat to 425 degrees F and continue to roast for 1 hour and 15 minutes or until pork reaches about 160 degrees F.   Remove from oven.   Let sit for 20 minutes.   Then carve and serve.

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Peppermint Candy Shortbread Cookies

Peppermint Candy Shortbread Cookies

 

1 cup butter, soft

1/4 cup sugar

1/4 cup crushed peppermint candy

1 tsp vanilla

1/4 cup corn starch

2 cups flour

 

Preheat oven to 300° F.    Butter baking sheet or use parchment paper.   Cream together butter, sugar, peppermint candy and vanilla; mix in corn starch and flour.  Form into 1” balls prepared baking sheet.   Dip the bottom of a glass in sugar and flatten balls.   Bake 25 to 30 minutes.   Cool.   Drop in or drizzle with Frosting.   Makes 36 cookies

 

Frosting:

1 cup powdered sugar

1/2 tsp vanilla

1 to 2 Tbsp milk

 

Blend until smooth and use as dipping or drizzling over cookies.

2 to 3 Tbsp crushed peppermint candy to garnish on top frosting (optional)

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