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Peach French Toast Bake

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Peach French Toast Bake

4 whole eggs
4 egg whites
1 cup milk
1 tsp vanilla extract
½ cup chopped pecans or walnuts, optional
1 loaf wheat French bread, ½ inch slices
5 cups peaches, fresh or frozen
1 ½ tsp lemon juice, to prevent browning
1 + 2 Tbsp brown sugar
¼ tsp cinnamon

Whisk eggs, milk, and vanilla together. Butter a 9×13 baking dish, lay bread pieces flat in dish and pour mixture over bread, sprinkle nuts over top. Toss peaches with lemon juice and 1 Tbsp Brown sugar; add peaches over top. Mix 2 Tbsp brown sugar and cinnamon and sprinkle over top. Cover and refrigerate over night.

Preheat oven to 350 degrees F. Bake for 40 to 50 minutes. Serves 6

Posted by Granny’s Favorite Recipes

Coconut Cashew Bars

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Coconut Cashew Bars

Sugar Cookie Crust:
1 cup sugar
1 cup powdered sugar
1 cup butter, soft
1 cup olive oil
2 eggs
1 tsp vanilla
4 1/2 cups coconut all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp baking powder

Preheat oven to 350° F. Butter 15×10 inch baking pan. Cream together sugars, butter and oil; add eggs and vanilla, cream together. Add dry ingredients, flour, cream of tartar, baking soda and powder. Press into prepared baking pan.

Filling:
14 oz sweetened condensed milk
1 1/2 cups dried pineapple, chopped
1 cup chocolate chips
1 1/3 cup coconut, flaked
1 1/3 cups cashews or macadamia nuts, chopped

Top crust evenly with sweetened condensed milk, then pineapple, then chocolate chips, then coconut, finally nuts in this order. Press down firmly. Bake about 20 minutes or until golden. Cool in pan completely. Cut into bars. Makes 72 bars.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Sweet Potato Pudding Pound Cake

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Sweet Potato Pudding Pound Cake

1 1/4 cups butter, room temperature
1 cup dark brown sugar, packed
2 cups sweet potato, pureed smooth
3 large eggs
1/4 cup rum or 4 tsp rum extract
1 1/2 tsp vanilla extract
1 1/2 tsp maple extract
1 Tbsp orange or lemon zest, grated peel, optional
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves, just a pinch really
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup raisins, optional
2 cups flour, all purpose
Glaze, see recipe below
Chopped nuts for garnish, optional

Preheat oven to 350 degrees F. Butter a loaf pan.

In large mixing bowl, cream together butter, brown sugar and sweet potato puree until smooth. Beat in eggs, rum, vanilla and maple extracts. Beat in orange or lemon zest if using, cinnamon, nutmeg, cloves, baking powder, baking soda and salt. Stir in Raisins if using. Last of all beat in flour until just combined, do not over mix.

Pour batter in to prepared loaf pan. Bake 60 to 70 minutes or so until tooth pick inserted in center comes out clean. Make sure cake rises well and is golden brown. Cool cake in pan completely before removing.

Glaze:
1 cup powdered sugar
1 Tbsp milk or so
1/2 tsp vanilla extract
Garnish with nuts, shredded lemon or orange peel

Mix together well until smooth and desired consistency, add a bit more milk if too thick. After cake has cooled completely, drizzle glaze over cake.

Variation:
Use Bourbon in place of rum
Use 1 Tbsp Vanilla extract in place of 1 ½ tsp vanilla and 1 ½ tsp maple extract.
Garnish with walnuts or pecans on top of glaze if desired
For Glaze: use orange juice in place of milk

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Hot Water Cornbread</strong

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Hot Water Cornbread….

2 ½ cups cornmeal
1 tsp salt
1 Tbsp sugar
boiling water
vegetable oil for frying
room temperature butter for serving

Mix together cornmeal, salt and sugar. Gradually stir in boiling water until batter is just wet enough to hold it together.

Heat oil, about ½ inch deep, to medium high in cast iron skillet..

Dip your hand in a bowl of cold water, batter will be hot. Scoop batter into hand and pat into cornbread patties. Place in hot oil and fry a few minutes until golden brown, turn and fry second side until golden brown. Remove from oil. Let drain on paper towel. Continue with remaining patties. Serve warm with some butter. Quick, easy and oh so delicious! Enjoy!

Variation: Add your favorites spices or not…these are wonderful either way.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Southern Fried Fish

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Southern Fried Fish

4 fish fillets, cod, red snapper, trout
Salt and pepper to taste
Flour or corn meal
2 Tbsps shortening or Olive oil
2 Tbsps butter

Salt and pepper fish fillets and roll in flour until cooked well. Place in Hot skillet with melted shortening and butter; fry until crisp and golden brown on both sides.

Variations:
Season with garlic salt and pepper or
Heat oil or shortening butter combo , roast sliced garlic until crispy, remove and fry fish in oil of shortening butter combo.

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

Tres Leches aka Three milk cake

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Tres Leches aka Three milk cake

Cake:
1 cup + 2 tbsp cake flour or use 1 cup all purpose flour
1 ½ tsp Baking Powder
¼ tsp Salt
5 whole Egg, separated
3/4 + 1/4 cup Sugar used separately
1 tsp Vanilla
⅓ cups Whole Milk
1 can Evaporated Milk, 12 oz.
1 can Sweetened Condensed Milk, 14 oz.
¼ cup Heavy Cream

Icing:
1 pint Heavy Cream, for whipping
3 Tablespoons Sugar

Preheat oven to 350 degrees F. Grease and flour well 8 x 8 inch baking dish that is 2 inches deep. May use a 9×13 baking dish for a sheet cake size.

Sift together flour, baking powder, and salt into a large bowl.

Beat together well egg yolks and 3/4 cup sugar on high speed. Stir in whole milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff, but not dry, until peaks form, like meringue.

Fold egg white mixture into batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake 35 to 45 minutes or until a toothpick comes out clean.

Combine sweetened condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork or the handle of a wooden spoon several times. Slowly drizzle all but about 1 cup of the milk mixture, get as much around the edges of the cake as you can. May have almost a cup remaining…

Wait at least 30 minutes or so to allow the cake to absorb the milk mixture, I find it best to chill in frig over night. Next day Cut into squares and serve.

Icing:
Next day whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable. Serve each piece with a dollop of the icing on at serving time.

Top with fresh fruit, shaved chocolate and or coconut…the sky is the limit with this old favorite…Enjoy!

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

Pita Bread

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Pita Bread

1 pkg. yeast
1 ¼ cup warm water
3 cups flour
2 tsp salt

Dissolve yeast in warm water. Stir in flour and salt. Stir into a rough sticky ball. Knead on floured board until smooth, adding more flour if necessary. Divide into 6 balls.

Knead each until smooth and round. Flatten each until ¼ inch thick and four to five inches around. Cover with towel and let rise about 45 minutes.

Arrange the rounds upside down on baking sheet. Bake at 400 degrees F. for 10 to 15 minutes or until browned and puffed in center. Will be hard to remove from oven, but will soften and flatten as they cool. For sandwiches, split carefully and fill with sandwich makings.

Variations:
Bake Pita bread as directed; top with marinara sauce, sliced tomatoes and mozzarella cheese for a wonderful pizza, bake at 350 degrees F. 6 to 8 minutes.

Split carefully, spread with garlic butter; tear or cut into bite size pieces, bake a few minutes or until nicely browned and crispy. Serve with your favorite dip.

Variation: To make Gluten free use all purpose gluten free flour…

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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