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Granny’s Baked Custard

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Granny’s Baked Custard

3 eggs, slightly beaten
¼ cup sugar
¼ tsp salt
½ tsp vanilla
2 cups milk, scalded (just before boiling)
nutmeg or cinnamon, garnish

Preheat oven 325 degrees F.

Combine eggs, sugar, and salt. Add milk and vanilla slowly. Pour into custard cups. Garnish with nutmeg or cinnamon, optional. Set cups into shallow pan containing about 1 inch hot water.

Back 40 to 45 minutes or until knife inserted in center comes out clean. Serve warm or chilled.

Posted by Granny’s Favorite Recipes

Granny’s Rice Fritters with Blueberry Sauce

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Granny’s Rice Fritters with Blueberry Sauce

1 cup rice, uncooked
2 cups milk
1 cup flour
1 tsp cinnamon
Butter or lard
3 cups blueberries
1 cup water
1/2 cup sugar

Rice Fritters: Boil rice until it becomes soft; Strain and cool. Add milk, flour and cinnamon. Fry in butter or lard, dust with powdered sugar, optional. Serve them with blueberry sauce.

Blueberry Sauce: Bring blueberries and water over medium low heat to a boil, reduce heat to low; add sugar and simmer until tender and sauce thickens.

If you already have left over rice you are one step ahead with this old favorite, Enjoy!

To Make Gluten Free us Rice or Coconut Flour….

Variation: fry in olive oil…

Posted by Granny’s Favorite Recipes

Granny’s Chicken Divan

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Granny’s Chicken Divan

3 whole chicken breasts, cooked and cut into large chunks
4 cups frozen, chopped broccoli, cooked and drained
2 cans cream of chicken soup, undiluted
1 cup sliced mushrooms, optional
¼ cup mayonnaise
½ tsp curry powder
1 tsp lemon juice
½ cup sharp cheddar cheese, grated
1 cup soft buttered bread cubes

Preheat oven to 350 degrees F.
Arrange chicken chunks, chopped broccoli, and sliced mushrooms in 9×13 greased casserole dish. Mix soup with mayonnaise, lemon juice, and curry powder. Spread soup mixture over top. Butter bread and cut into cubes. Add cheese and buttered bread cubes. Bake uncovered for 30 minutes.

Posted by Granny’s Favorite Recipes

Lazy Daisy Cake

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Lazy Daisy Cake

2 eggs
1 cup sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
½ tsp salt
½ cup milk
1 Tbsp butter (hard)
Coconut Frosting, see recipe below

Beat eggs until frothy. Add sugar 2 Tbsps. at a time while beating, until thickened. Add vanilla and beat well. Combine flour, baking powder and salt in small bowl. Add to egg mixture and stir. Heat and stir milk and butter in saucepan on medium heat until butter is melted. Add to flour mixture and mix well.

Spread batter in greased 9” square baking dish and bake at 350 degrees F. for 25 to 30 minutes until pick comes out clean.

Top with Coconut Topping, see instructions below.

Coconut Frosting:
3 Tbsp hard butter
½ cup brown sugar, packed
2 Tbsp half and half cream or butter milk
½ Coconut, flaked

Cream butter, brown sugar and cream into saucepan and bring to a rolling boil over medium-high heat, stirring occasionally. Remove from heat. Add coconut and stir. Spread over warm cake.

Return to oven for about 3 minutes at 350 degrees F, until topping is bubbling. Let stand in pan on wire rack until cool.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Spinach Salad

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Spinach Salad

baby spinach leaves
1 cup black olives, sliced
fresh mushrooms, sliced
real bacon bits
1 can water chestnuts
Dried cherries, grapes or cranberries
Feta Cheese
Croutons
Sunflower Seeds
Oil and Vinegar or Balsamic Vinaigrette

Put water chestnuts in 1 cup dressing over night.

Next day toss salad, crumble feta cheese, top with croutons. Pour on dressing over salad.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Mashed Potatoes with Onions Casserole

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Mashed Potatoes with Onions Casserole

4 cups mashed potatoes
6 eggs, beaten
3 cups shredded cheddar cheese
½ cup milk
½ chopped small onion

Mix and bake at 375 degrees F. for about 50 minutes.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Granny’s Chocolate Cinnamon Rolls

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Granny’s Chocolate Cinnamon Rolls

1 Package Yeast
3/4 Cup Water
1/4 Cup Shortening
1/3 Cup Cocoa
1 tsp salt
1 egg
1 Cup Flour
Butter, soft
1 ½ tsp cinnamon
¼ cup sugar
Walnuts, chopped finely (optional)
1 cup mini chocolate chips, or chocolate shavings in small pieces

Dissolve yeast in water. Add remaining ingredients. Beat 2 minutes. Stir in 1 1/4 Cup Flour. Blend well. Cover with cloth; let rise 1 hour. Stir down by beating 25 strokes. Turn soft dough onto well floured board. Roll into 9×12 rectangle. Spread with soft butter. Mix together cinnamon and sugar and Sprinkle over butter. Top with chocolate chips. Sprinkle with walnuts, is desired. Roll up and pinch sides. Cut into 12 pieces. Place in greased pan.
Let rise until double for 40 minutes in a warm place, free of drafts. Bake 375 degrees F. for 25 minutes.

Remove from oven. Place cinnamon rolls on serving platter, drizzle with glaze (see recipe below) and sprinkle with mini chocolate chips or shavings.

Glaze:
2 Tbsp butter, melted
1 tsp vanilla
1 cup powdered sugar
1 to 2 Tbsp hot water

Melt butter, mix in powdered sugar and vanilla; beat in hot water 1 teaspoon at a time until smooth and right consistency.

Posted by Deedol Schoenmakers Kitchen

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