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Blueberry Cobbler, Gluten Free

Source: Blueberry Cobbler, Gluten Free


Homemade Do Si Dos “a.k.a. Peanut filled sandwich cookies”

Homemade Do Si Dos
“a.k.a. Peanut filled sandwich cookies”

1 1/2 cups butter, soft
3/4 cup chunky peanut butter
1 cup brown sugar
1 cup sugar
3 eggs
1 tsp vanilla
2 1/4 cups flour
2 Tbsp baking soda
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups minute oats

Preheat oven to 350° F. Line baking sheet with parchment paper.

Cream together butters and sugars until fluffy; beat in eggs, one at a time; stir in vanilla. Whisk together flour, baking powder, soda and salt; beat into creamy mixture; lastly stir in oats.

Drop onto prepared baking sheet. Bake 10 minutes, until cookies are lightly golden.

Cool on baking sheet 5 minutes; poke holes in 1/2 of the cookies, for top half of cookie sandwich; and then move to cooling rack; cool completely.

1 1/2 cup creamy peanut butter
1/2 cup butter, soft
1/4 cup powdered sugar

Cream together butters, and powdered sugar until very smooth. Spread 2 Tablespoons filling on each bottom cookie; place cookies with holes on top to complete sandwich. Enjoy!!!

Makes about 48 sandwich cookies.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


How to Juice Fruit

How to Juice Fruit


Use a 3 piece Steamer Juicer


You simply fill the bottom piece to the level line with water, then put your fruit, unpeeled or seeded into the top basket with lid over the juicer middle section and heat on high.   Juice will come out the side in the draining tube into waiting jars or kettle.


You may mash fruit in the strainer for more juice, but in doing so you may have to strain the juice later before jellying for a clear jelly.


This process takes about 45 minutes.   The less time and effort into making juice is remarkable.


Make sure to use sterile jars.   After jar is full of juice, wipe the rim and seal with sterile lids and rings.


You will never go back to the Old Way Again. . . .  My Mother told me that and she was right.


If your fruit is frozen, thaw completely then put into the steamer juicer.

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


Homemade Curry Powder

Homemade Curry Powder


4 ½ tsp ground coriander

2 tsp ground turmeric

1 ¼ tsp cumin seed

1 tsp whole black peppercorns

1 tsp crushed red pepper

½ tsp whole cardamom seed (without pods)

½ inch stick cinnamon

¼ tsp whole cloves

¼ tsp ground ginger


In blender place all spices and blend for 2 minutes or until mixture is fine powder.   Store spice mixture in an air-tight container, in a cool, dry place.


Makes about ¼ cup curry powder.

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


Coconut Curry Chicken

Coconut Curry Chicken

1 whole chicken, cut meat into pieces
3 Tbsps. of coconut oil
2 Tbsps. of coconut flour
1/2 tsp. fine salt
1/4 tsp. black pepper
1 Tbsp. ginger root, chopped fresh or 1/8 tsp ground ginger
1/4 cup onion, chopped
4 cloves garlic
1 Tbsp. curry powder
2 cups chicken stock, see recipe below
1/4 cup water
Parsley, optional

In a frying pan sauté garlic, onion, ginger fresh (if using), with coconut oil. Add the cut-up chicken, slightly brown the chicken. Add chicken stock, simmer for 15 minutes. Add salt, black pepper, ground ginger (if using) and curry powder. Cover the pan. Continue cooking for another 5 minutes. Dissolve coconut flour in 1/4 cup of water. Stir it into the pan. Continue cooking for another 5 minutes.
Serve over Rice, Couscous or noodles of choice. Top with Parsley, optional.

Homemade Chicken Stock: Cover neck and carcass of chicken with cold water add 1 tsp salt and ¼ tsp black pepper, Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface. Remove the bones and strain the stock.

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


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.

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


Blueberry Cobbler, Gluten Free

Blueberry Cobbler, Gluten Free

4 cups blue berries
1 ½ cups brown sugar, packed
½ cup gluten free flour
¼ cup butter, room temperature

Preheat oven to 400 degrees F. Wash and place blueberries in a pie plate.

Mix together brown sugar and gluten free flour. Measure out ½ cup of this mixture and add to blueberries, toss to coat. Add butter to remaining brown sugar flour mixture by hand into a crumble. Crumble over blueberries.

Bake for 40 minutes. Remove from oven and let sit for 10 minutes. Cover until ready to serve. Serve warm.

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