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Granny’s Streusel Strawberry Bars

Granny’s Streusel Strawberry Bars

 

2 cups butter, soft

2 cups sugar

2 eggs

4 cups flour

1 1/2 cups pecans, coarsely chopped

2 cups strawberry or your favorite preserves

Powdered sugar icing

 

Preheat oven 350° F

 

Beat butter and sugar until light and fluffy.   Beat in eggs; stir in flour, pecans until crumbly.   Set aside 2 cups of mixture.

 

Press remaining mixture in 9×13 baking pan.   Spread preserves to 1/2 inch from the edges.   Sprinkle reserved mixture on top of preserves.

 

Bake about 45 minutes or until top is golden brown.   Cool in pan.   Drizzle with powdered sugar icing.   Cut into bars.   Makes 48 bars.

 

Powdered Sugar Icing

1 cup sifted powdered sugar

1 Tbsp milk

1/4 tsp vanilla

 

Mix all together, adding extra milk 1 tsp. at a time until icing is of drizzling consistency.

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Fruit Emerald Salad

Fruit Emerald Salad

 

3 oz. pkg. lemon gelatin

3 oz. pkg. lime gelatin

1 ½ cups pineapple juice

1 cup crushed pineapple

1 cup mayonnaise

1 cup cottage cheese

1 cup canned milk

1 cup any fresh fruit, drained

 

Heat pineapple juice and dissolve gelatin in it.   Chill until partially set and fold in pineapple, mayonnaise, cottage cheese, canned milk and fresh fruit or berries.   Chill until firm and serve.

 

Variations:

Add a handful of mini marshmallows

Add a handful chopped nuts

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Granny’s BBQ Beef Stew

Granny’s BBQ Beef Stew

 

2 lbs. stew meat

3 Tbsps. oil

1 cup onion, sliced

1/2 cup green pepper, chopped

1 clove garlic

1/2 tsp. salt

1/8 tsp. pepper

2 cup beef stock

8 oz. can tomatoes

1 cup carrots, chopped

1 large potato, chopped

1 cup mushrooms, sliced

1/3 cup barbecue sauce

3 Tbsps. flour

1/4 cup cold water

 

In a skillet sauté stew meat, onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours.    Mix flour and cold water add to stew and thicken before serving. Serve over hot cooked rice or with Granny’s biscuits.

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Granny’s Spiced Oatmeal Raisin Cookies

Granny’s Spiced Oatmeal Raisin Cookies

 

3/4 cup butter, room temperature

1 cup brown sugar, packed

1/2 cup sugar

2 eggs

1 1/2 tsp vanilla

2 cups flour

1/2 tsp kosher salt

1 1/2 tsp baking soda

1 1/2 tsp apple pie or pumpkin pie spice

1 1/2 cups rolled oats

1 cup raisins

 

Preheat oven 350° F.       Grease baking sheet.

 

Cream together butter and sugars until light and fluffy; beat in eggs, one at a time; beat in vanilla.   Whisk together flour, baking soda, salt and spices.   Gradually stir in flour mixture.   Stir in oats and raisins.   Drop 1 1/2 inch size balls onto prepared baking sheet, 2 inches apart.

 

Bake 12 to 15 minutes, until cookies are light golden color.   Cool on wire rack.   Makes 3 dozen cookies

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Granny’s Chocolate Peanut Butter Bites

Granny’s Chocolate Peanut Butter Bites

¾ cup brown sugar
1 lb confectioners’ sugar, 3 3/4 cups
1 stick sweet butter, room temperature
2 cups peanut butter
1 cup peanuts, chopped
12 oz chocolate chips
1 Tbsp sweet butter

Mix together sugars, 1 stick sweet butter, peanut butter and peanuts. Press into ungreased jelly roll pan, 15×10 inches in size. Flatten top with rolling pin.

Melt chocolate chips and 1 Tbsp sweet butter over medium low heat, stir frequently. Spread chocolate on peanut butter mixture. Cut into bit size squares. Chill 15 to 20 minutes or so. Remove from pan. Serve chilled. Makes about 50 or so bites.

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Old Fashioned Chocolate Cake

Old Fashioned Chocolate Cake

1 1/2 cups flour
1 cup superfine sugar
1 tsp baking powder
1/2 tsp baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter, room temperature
2 large eggs, room temperature
2 tsp vanilla extract
2/3 cup sour cream, room temperature
Frosting, see below

Preheat the oven to 350 degrees F. Butter two 8 inch layer cake tins. Sift together flour, sugar, baking powder and soda; set aside. Cream together butter, eggs, vanilla, sour cream and cocoa; Whisk into flour mixture until well blended. Divide batter into prepared cake tins. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Remove from oven; let cool 10 minutes on wire rack. Turn cakes out of tins. Make frosting.

Frosting:
6 ounces semisweet chocolate, broken into small pieces
3/4 stick unsalted butter, room temperature
2 1/2 cups confectioners’ sugar
1 Tbsp light corn syrup
1/2 cup sour cream, room temperature
1 tsp vanilla extract
1 tsp or so, boiling water

Melt chocolate and butter slowly over low heat. Remove from heat; cool a bit. While chocolate and butter is cooling, sift confectioners’ sugar to remove lumps into another bowl; set aside.

Add corn syrup to cooled chocolate mixture; add sour cream and vanilla; whisk in sifted confectioners’ sugar. Add boiling water or more confectioners’ sugar correct consistency, liquid enough to coat easily but thick enough not to drip off.

Frost Cake…Place one cake, flat side up on platter. Spoon 1/3 of the frosting evenly over top of cake. Sit the other cake on top, normal way up, pressing gently to sandwich together; place toothpicks into top cake to secure to bottom cake (we always liked to find a toothpick while eating our cake.) Spoon 1/3 of the frosting onto top of cake and spread it in a swirly, textured way or a smooth finish. Spread sides of cake with remaining frosting; let sit a few minutes until set. Serve.

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Granny’s Spaghetti Sauce

Granny’s Spaghetti Sauce

1 lb lean ground beef
1 qt Stewed tomatoes with celery, sweet peppers and onions*
1 can tomato sauce
1 cup or so chopped Mushrooms, optional
1 pkg. spaghetti seasoning, see below
Parmesan cheese

Brown beef, drain and set aside. In large pot add beef, stewed tomatoes, tomato sauce and seasonings. Bring to a boil and simmer for 2 hours. Serve over cooked spaghetti noodles topped with Parmesan cheese.

*If you do not have stewed tomatoes with celery, sweet peppers and sweet onions…simply chop some up and add to the pot, about 1 cup each.

Variation: Add chopped black olives

Granny’s Spaghetti Sauce Mix

1 Tbsp each instant minced onion
1 Tbsp parsley flakes
1 Tbsp cornstarch
2 Tsp green pepper flakes
1 ½ tsp salt
1 tsp sugar
½ tsp instant minced garlic
¾ tsp Italian seasoning.

Mix all well. Makes 1 pkg. of mix.

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