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Granny’s Monster Cookies

Granny's Monster Cookies FB

Granny’s Monster Cookies


1 cup flour, coconut to make gluten free

1/2 tsp baking soda

1/2 tsp salt

1 cup M&M candies, mini candy-coated chocolate pieces

1 1/4 cups oats

1/4 cup brown sugar, packed

1/4 cup sugar

1 cup peanut butter chips or chocolate chips

1/2 cup raisins, optional

3/4 cup butter, soft

2 large eggs, beaten

1 tsp vanilla


Preheat oven to 350° F.   Cream together butter, sugars, eggs and vanilla.


Mix together flour, soda, salt, oats and blend in well into creamed mixture.   Stir in M&M candies, peanut butter chips and raisins if using.


Drop by heaping spoonfuls onto baking sheet 2 inches apart and bake 12 minutes or until golden brown.   Cool a few minutes then remove to cooling rack.   Makes 3 dozen cookies

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


Caramel Apple Strata

Caramel Apple Strata fb

Caramel Apple Strata

2 cups packed brown sugar
1/2 cup butter, cubed
1/4 cup corn syrup
3 large apples, peeled and chopped
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon cinnamon
1 dash nutmeg
1 loaf (1 pound) day-old cinnamon bread
1/2 cup chopped pecans
10 eggs
1 cup milk
1 teaspoon salt
1 teaspoon vanilla extract

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.

In a small bowl, combine apples, lemon juice, sugar, cinnamon and nutmeg.

Arrange half of the bread slices in a greased 13 x 9 baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.

In a large bowl, combine the eggs, milk, salt and vanilla; pour over top; cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.

Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

In a small sauce pan heat on low the reserved sauce, uncovered, until heated through. Drizzle over strata. Serves 12 servings.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Homemade Sweet Tartar Sauce also Dill Tartar Sauce

Homemade Sweet Tartar Sauce also Dill Tartar Sauce fb

Homemade Sweet Tartar Sauce also Dill Tartar Sauce

Homemade Sweet Tartar Sauce:
1 egg
1 Tbsp minced garlic
2 Tbsp lemon juice
1 Tbsp chopped parsley
2 Tbsp chopped green onion
2 Tbsp drained sweet pickle relish
1 cup vegetable oil
¼ tsp cayenne pepper
1 Tbsp mustard
1 tsp salt

Put egg, garlic, lemon juice, parsley, green onion and relish in blender for 15 second. With motor running pour in oil in steady stream. Stop motor. Add cayenne, mustard, salt and pulse to blend. Cover and let sit for 1 hour in refrigerator before using. Use within 24 hours.

Homemade Dill Tartar Sauce:
2 cups mayonnaise
¼ onion, diced
1 dill pickle, chopped
1 tsp Worcestershire sauce
1/3 tsp cream of tartar
1 ½ tsp lemon juice
2 drops Tabasco sauce

Beat all ingredients together for 1 minute to make it fluffy. Serve

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


Jo Jo Potatoes

Jo Jo Potatoes fb

Jo Jo Potatoes

spuds, 1 lb each
Flour, optional
garlic, salt, black or cayenne pepper
olive oil

Get 1 lb spuds, scrub them good, cut them lengthwise about 8 slices per spud. Put them on a cookie sheet drizzle them with olive oil, sprinkle your spices or roll them in season flour; bake 400 degrees F. 30 to 40 minutes or fry in olive oil until fork tender.
Let cool a few minutes and chow down with dipping sauce (see below).

Variation: roll in Italian bread crumbs

Horseradish dipping sauce

½ cup mayo or sour cream or plain yogart
1 heaping tsp prepared horseradish
Splash lemon juice
¼ cup BBQ Sauce
Salt and pepper to taste

Mix well and Dip your favorite Jo Jo, French fries

Variation: omit the BBQ sauce and this is a great dip for fish and meats.

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


Hot and Spicy Chicken Wings

Hot and Spicy Chicken Wings fb

Hot and Spicy Chicken Wings

20 chicken wings, split and tips removed
1/2 cup butter, melted
1/2 cup red pepper sauce
3/4 cup tomato sauce
1 1/2 tablespoons chili powder
1 teaspoon cayenne pepper

Preheat oven to 375 degrees F (190 degrees C). Bake wings in preheated oven for 30 minutes, or until cooked through and crispy.

Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder and cayenne pepper. Mix together.

When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

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


Molasses Oat Bread

Molasses Oat Bread fb

Molasses Oat Bread 

4 Cup Boiling Water
2 Cup Old Fashion Oats
1 Cup Molasses
3 Tbsp Olive Oil
3 tsp Salt
4 Cup Sugar
1 Package Yeast, equal to 2 ¼ tsp or ¼ oz. or 7 g.
9 to 10 Cup Flour

Pour boiling water over Old Fashion Oats; add Molasses, Olive oil, salt and sugar. Let cool to about 110 degrees F. then mix in Yeast.

Add about 8 cups Flour. Add in enough flour to form a soft dough; knead until smooth and elastic, about 7 to 8 minutes or so. Place in greased bowl, turn dough over to coat all with grease and let raise about 1 1/2 hours or until doubled in size. Punch down dough and divide into 3 pieces. Place in greased three 9x5x3 loaf pans. Cover and let raise about 1 hour or so.

Bake 350 degrees F. 45 to 50 Minutes or until golden brown. Makes 3 Loaves….12 slices each.

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


Banana Pudding Cake

Banana Pudding Cake fb

Banana Pudding Cake

1 box yellow cake mix
2 small boxes 3.4 oz. instant banana pudding
4 cups milk
8 oz whipped topping
20 vanilla wafers, crushed
sliced bananas

Mix cake according to directions on box; pour into greased 9×13 cake pan. Bake according to directions on box.

Remove from oven and poke holes with a wooden spoon in warm cake. Mix together banana pudding mix and milk. Pour banana pudding over cake. Allow cake to cool overnight, covered in the frig.

Next morning top cake with sliced bananas, whipped topping and crushed vanilla wafers. Chill, serve and enjoy!

Posted by Deedol Schoenmakers Kitchen


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