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Rice Pudding

Rice Pudding

3 cup rice, cooked

2 cup milk
14 oz. sweetened condensed milk, see recipe below

½ cup brown sugar

1 tsp vanilla
1 tsp cinnamon
pinch nutmeg
1 cup dried cherries

Combine cooked rice, milk, sweetened condensed milk, brown sugar, vanilla, cinnamon, nutmeg and dried cherries in a saucepan; bring to a strong simmer, then reduce to a gentle simmer for about 20 minutes. The milk should become thicker and the rice should appear creamy. Place into bowl.  Let sit and cool…and serve.


Homemade Sweetened Condensed Milk
1 cup sugar
½ cup water
1/3 cup butter
1/3 cup dry milk

In saucepan combine, sugar, water and butter, bring to boil, stirring constantly. Cool slightly. Put in Blender and add dry milk. Blend until smooth. Makes 14 oz. equal to 1 can.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Pear Almond Cake, Gluten Free

Pear Almond Cake, Gluten Free

4 ripe firm Pears, divided
1 ¾ cups plus 2 tsp granulated sugar, divided
1 Tbsp lemon juice
3 ¼ cups blanched almond meal, finely chopped
8 large eggs
1¼ tsp pure vanilla extract, divided
1 Tbsp honey
1 Tbsp light olive oil
½ cup sliced almonds

Preheat the oven to 350 degrees F. Lightly grease 9 or 10 inch springform pan. Cut a circle of parchment paper and place in the pan; spray it lightly with cooking spray.

Peel and core the pears. Chop three of the pears roughly and cook with lemon juice and 2 teaspoons sugar until tender; mash into a coarse puree with a fork, let cool. Slice the fourth pear into ¼ inch slices, set aside.

Put the almond meal and 1 ¾ cups of sugar in food processor, pulse 5 long times. Add eggs, 1 tsp of vanilla extract, cooked pears and puree until smooth. Pour into the prepared pan.

In a small skillet, heat honey and oil, stirring constantly until it boils. Remove from heat; stir in ¼ teaspoon vanilla. Add pear slices; toss gently to coat.

Sprinkle the sliced almonds over the top of the cake. Add the pear slices and spoon honey mixture over the top of the cake.

Bake for 35 minutes, if browned nicely, cover with foil and continue to bake and additional 10 to 20 minutes or until knife inserted in center comes out clean.

Let the cake cool in the pan for about 30 minutes, then remove the sides of the pan and transfer to a serving platter, remove parchment paper. Serves 12 slices

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


Granny’s Own Breakfast Bars, gluten free

Granny’s Own Breakfast Bars, gluten free

Mix together:
2 cups sugar
2 cups crunchy peanut butter
2 cups coconut
2 cups chocolate chips
2 cups oats, gluten free
2 bananas, mashed
2 eggs or ½ cup apples sauce
2 Tbsp cream or milk, rice milk, almond milk
2 tsp vanilla

When well blended press into a greased 9×13 baking pan. Bake 350 degrees F. for 40 to 45 minutes.

Let cool completely, cut into breakfast bars. Let sit on wax paper to firm up. Enjoy!

To Store, wrap each breakfast bar in wax paper, and place in plastic baggies. Keep in Air tight container.

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


Sauerkraut Meatballs

Sauerkraut Meatballs


Mix together and form into balls:


1 lb hamburger

1 lb sausage

1 1/2 cups crushed crack crumbs

Italian seasoning to taste

3 eggs

1/2 cup BBQ sauce

salt and pepper to taste


Mix in separate bowl:


1 can whole cranberry sauce, not jellied

2 cups sauerkraut

1 cup BBQ sauce

1 cup brown sugar


Pour mixture over meatballs and bake in 9 x 13 pan, 350˚ F for approximately 1 hour.

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


Mrs. Truman’s Coconut Balls

Mrs. Truman’s Coconut Balls

1 1/2 cup coconut
2/3 cup sweetened condensed milk
1 dash salt
1 teaspoon vanilla
1/4 teaspoon almond extract

Combine ingredients and make into balls. Bake on a well greased baking sheet at 350° degrees F. for 12 minutes, or until lightly brown.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks




3 beef bouillon cubes or quart of beef stock
1 Tbsp. chopped onion
1 cup chopped carrots
2 cups boiling water
¼ Tsp. salt, pepper and basil
1 can corn
½ cup uncooked macaroni
1 can stewed tomatoes
1 can each lima beans and kidney

Dissolve bouillon cubes in water or beef stock in large soup pan. Add remaining ingredients, add water to cover. Cover and simmer about 45 minutes.

Variation: add chopped zucchini, baby spinach, top with shredded cheese and serve.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Sliced Tomato Pie

Sliced Tomato Pie

Cornmeal Pie Shell (see below)
6 to 8 medium tomatoes
¼ cup mayonnaise
¼ cup plain yogurt or sour cream
1 garlic button, chopped
¼ tsp. salt
pepper to taste
2 Tbsp. butter
½ cup chopped parsley
½ cup chopped green onions
½ cup soft bread crumbs
¼ cup grated Parmesan cheese
¼ cup grated Mozzarella

Prepare pie shell and partially bake as directed. Slice tomatoes and layer in pie shell. Combine mayonnaise, yogurt or sour cream and garlic and spread over tomatoes. Season with salt and pepper.


Melt butter and sauté green onions for a few minutes. Stir in bread crumbs, parsley and cheese. Sprinkle over tomatoes. Bake at 350 degrees F. for 30 minutes. Let sit 10 minutes before cutting.

Cornmeal Pie Shell:
Combine ¾ cup plus 2 Tbsp. flour and 2 Tbsp. yellow cornmeal. Remove 2 heaping Tbsp. and combine with 2 Tbsp. water to make a paste. Cut in 6 Tbsp. butter and remaining flour. Roll out and put into pie pan. Partially bake at 450 degrees F. for 5 minutes.

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