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Churro Ice Cream Bowls


Churro Ice Cream Bowls


¼ cup butter

2 Tbsps. brown sugar

½ tsp salt

1 cup water


Mix together and bring to a boil.



1 cup flour


Stir in well.   Remove from heat, let cool about 5 minutes.



1 tsp. vanilla

4 eggs, one at a time and stir in well after each addition.


Spray the bottom of a muffin tins.   Fill Icing Dispenser bag full of churro batter.   Using a star piping tip curl around the sides of each muffing cup working your way to the top and seal off to make a cup shape.      Freeze solid.


When frozen remove from pan.


Heat deep heavy pan filled with veggie oil.   Deep fry each cookie cup until golden brown.   Remove from oil, let drain on paper towel then roll in a cup of sugar mixed with a ¼ tsp. cinnamon.   Set aside.


When all is done, fill with ice cream and drizzle with chocolate or your favorite syrup.   Enjoy!

Posted by Granny’s Favorite Recipes


Granny’s Chex Party Mix


Granny’s Chex Party Mix


2 cups Corn Chex cereal

2 cups Rice Chex cereal

2 cups Wheat Chex cereal

2 cups cheerios cereal

2 cup bite size pretzels

1 cup mixed nuts

1 cup garlic flavor bagel chips broken into 1 inch pieces

6 tablespoons butter

2 tablespoons Worcestershire sauce

1 1/2 teaspoons seasoned salt

3/4 teaspoon garlic powder

1/2 teaspoon onion powder


Heat oven to 250 degrees F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated.


Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool completely. Store in airtight container.


To make Gluten Free:

Use 8 cups Rice Chex cereal

Gluten free pretzels

Gluten free garlic flavor bagel chips

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection


Butterscotch Oatmeal Crinkles


Butterscotch Oatmeal Crinkles


2 cups brown sugar, packed

1/2 cup butter, room temperature

1/2 cup shortening

1 tsp. vanilla

2 eggs

2 1/4 cups all-purpose flour

2 cups old fashioned or quick-cooking oats

1 1/2 tsps. baking powder

1/2 tsp. salt

1/2 cup granulated or powdered sugar


Preheat oven to 350 degrees F.    Grease cookie sheet.


Beat brown sugar, butter, shortening, vanilla and eggs in large bowl until well blended. Stir in well flour, oats, baking powder and salt.


Shape dough into 1-inch balls; roll in granulated sugar. Place about 2

inches apart on cookie sheet. Bake 10 to 12 minutes.  Remove from cookie sheet to wire rack just out of the oven.

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


Hot Water Cornbread….


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


Beef and Bean Chili


Beef and Bean Chili

1 lb lean ground beef
1 Tsp. salt
1 cup chopped onion
1 Tsp. sugar
1 quart stewed tomatoes
2 Tbsp. cider vinegar
2 cans kidney or pinto beans
2 Tsp. garlic powder
2 Tbsp. chili powder
1 stalk celery

In a large saucepan, cook and brown beef, onion and celery until done. Drain and add remaining ingredients and simmer for 30 to 40 minutes or put in Crock pot and simmer the day away.

Top with shredded cheddar or your favorite cheese; serve with corn bread or biscuits.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Preserved Apple Pie Filling


Preserved Apple Pie Filling

4 1/2 cups white sugar
1 Cup cornstarch
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 tsp salt
10 cups water
3 Tbsp lemon juice
6 pounds apples

Peel, core, and slice apples; add lemon juice, toss to coat.

In a large pan, mix sugar, cornstarch, cinnamon, nutmeg and salt; add water and mix well. Over medium heat bring to a boil and cook until thick and bubbly. Stir frequently to prevent scorching. Remove from heat.

Pack the sliced apples into hot canning jars, leaving a 3/4 inch headspace.

Fill jars with hot syrup and gently remove air bubbles. Wipe rim and seal with hot sterile lid and ring; process in a Hot water bath canner for 20 minutes.

Remove jars; let cool overnight; label and keep in a dark cool place until ready to use. Enjoy!!!

Makes 6 quarts

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

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


Granny’s Sugar Cookies with Butter Cream Icing


Granny’s Sugar Cookies with Butter Cream Icing

3 cups flour
1 1/4 cups sugar
1/4 tsp salt
1 tsp baking powder
1 cup shortening
3 eggs, slightly beaten
1 Tbsp vanilla or almond extract

Preheat oven to 375° F. Sift together flour, sugar, salt and baking powder; cut in shortening with a fork. Add eggs, vanilla and mix well, chill for 30 minutes or so. Roll out a portion of dough on floured surface. Cut with floured cookie cutters. Work in left over dough into next portion and repeat. Bake 8 to 10 minutes. Cool.

Butter Cream Icing:
1 lb powdered sugar (1 1/2 cups)
3 Tbsp butter, soft
1/4 cup milk or so
1 tsp vanilla

Cream together powdered sugar, butter, milk and vanilla….add more milk if necessary. Beat until smooth, but stiff. Separate into portions and add food coloring to each if desired. Decorate cookies.

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