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Making Hash Browns for the Freezer

Making Hash Browns for the Freezer

Scrub the potatoes, poke them a few times with a fork.  Then boil the potatoes whole just until fork tender.   Then drop potatoes into cold water and the peeling will slip off.   Cool completely and then place in the refrigerator for a few hours or overnight so grating the potatoes is easy.

Then the next day shred the potatoes with a box grater.   Place the shredded potatoes on a parchment or wax paper lined baking sheet or metal pie plates and then freeze for about an hour.   Remove from freezer and put into freeze bags and return to the freezer for later use.

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


Granny’s Dried Fruit Leather

Granny’s Dried Fruit Leather


Fruit leather is a nutritious snack that everyone will enjoy.   It is easy to make from fruit puree using fresh or canned fruits.


Fruits that are suitable for fruit leather are apples, apricots, bananas, berries, cherries, grapes, oranges, pears, pineapples, plums, rhubarb, strawberries, tangerines, and tomatoes.


Mix and match your own combinations.   Some family favorites are strawberry rhubarb, pear apple, banana and black berry, just to name a few.


Spice it up with your favorite seasonings by blending them with the puree or sprinkling them on before drying (Sugar optional, Cinnamon and Nutmeg).   Applesauce leather….oh what a flavor.



Selecting and Preparing Fresh Fruit


Choose fruit that is very ripe, heavy with natural sugar.   Sort and wash, remove stems, and any blemishes or bruises.   Pare or peel if necessary.   Pit, core, or remove seeds if necessary.   Cut fruit into slices or chunks that will be pureed or ground easily.   Make the puree immediately to avoid browning.


To prevent browning or discoloring during drying you may add Fruit Fresh, Ascorbic Acid (Vitamin C) or lemon or pineapple juice.


Cooked Method:   Fruit can be pureed when hot (hot break method) which will retain more natural fruit flavor and will preserve light colored fruit.   Or you may puree when cold (cold break method), which is faster.


Dehydrator:   Maintain the temperature at 135 to 140° F.   Drying time will be from 4 to 8 hours.


Oven Drying:   Use Electric or Gas ovens with automatic shutoffs for temperature regulation.   Place racks in center of oven.   Set oven on the lowest setting and prop door open with a potholder or a stick (opening from a 1/2 inch for electric ovens and up to 8 inches for gas ovens) to let moisture escape.   Dry at a maintained 140° F (it is best to use an oven thermometer) rotating the pans each hour or two.   Drying time will be from 4 to 8 hours depending on the temperature, humidity and puree you are drying.


Sun Drying:   Put cheesecloth over, but not touching the puree to guard from insects.   Place trays in direct sunlight.  Bring in if signs of rain or possibility of moisture.   Drying time will be from 8 hours to 2 days depending on temperature and humidity.


When is it done?   The leather will feel tacky but should not contain any moisture.


Storing the leather:   Roll the fruit leather like a scroll within plastic wrap or butcher paper to store.   May cut sheets into pieces, easy to store.   Put into plastic freezer bags or air tight containers and store in dark, cool place for about 3 weeks shelf life.   May be frozen up to 12 months for long-term storage or just refrigerated for 3 months.

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

Click here….How to purchase the Deedol Collection aka Granny’s Favorites Cookbooks.


Coffee Jelly Parfait

Coffee Jelly Parfait

1 Tbsp gelatin
2 ¼ cups strong cold coffee
2/3 cup sugar, divided
1 Tbsp brandy flavoring or vanilla extract
1 cup heavy cream, whipped
Chocolate and Vanilla ice cream, optional
½ cup chopped, salted, almond nut meats, optional

Soak gelatin in ¼ cup cold coffee 5 minutes. Heat remaining coffee to boiling point; add gelatin mixture; stir until gelatin dissolves. Add 1/3 cup sugar and flavoring; mix well.

Pour into 8×8 pan; chill in frig until firm. Cut in ½ inch cubes.

Add remaining sugar to whipped cream and mix well. Arrange alternating layers of cubed gelatin, whipped cream, ice cream and nut meats, if using, in parfait glasses. Chill; top with before serving. Makes 6 to 8 servings
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


Granny’s Homemade Split Pea Soup

Granny’s Homemade Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 hambone, or 2 meaty ham hocks, or 2 cups diced ham
3 carrots, peeled & sliced
1 med. onion, chopped
2 stalks of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped (optional)
1 Tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croutons. Freezes well.

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


Granny’s Bourbon Street Chicken

Granny’s Bourbon Street Chicken

2 lbs boneless chicken breasts, cut into 1 inch pieces
2 Tbsps. olive oil
1/2 tsp.  Garlic flakes
1⁄4 tsp. ginger
1⁄2 tsp. cayenne
1⁄4 cup apple juice
1⁄3 cup brown sugar
2 Tbsps. ketchup
1 Tbsp. apple cider vinegar
1⁄2 cup water
1⁄3 cup soy sauce

Green onions, chopped

In a large skillet heat olive oil.   Add chicken and cook until lightly browned.   Remove chicken and set aside.


In a bowl mix together garlic, ginger, cayenne, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce.   Pour into skillet.  Cook together over medium heat until all is smoothly melded together.   Add chicken and bring to a hard boil.   Reduce heat and simmer for about 20 minutes or so.
Serve over hot rice and top with green onions.

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


Blueberry Crisp, gluten free

Blueberry Crisp, gluten free

5 ½ cups berries
½ cup sugar, granulated
2 Tbsp quick tapioca
1 tsp almond extract, or vanilla if preferred

Place berries in 9×9 baking dish; mix in sugar, tapioca, and extract.

Oat Topping

½ cup coconut flour
½ cup oats, gluten free
½ cup sugar, granulated
¼ cup chopped nuts
¼ cup butter
1 tsp vanilla
1 tsp cinnamon
dash nutmeg

Mix together by hand until crumbly; drop the biscuit topping evenly over the fruit base.

Bake cobbler at 375 degrees F. for 35 to 45 minutes or until golden brown.

Variation: use all purpose flour in place of coconut and quick oats in place of gluten free, to make Not Gluten Free.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


How to Flash Freeze Peaches

How to Flash Freeze Peaches


Wash, slice fruit and put in a bowl with water and some lemon juice to keep from browning.    Then lay out on a cookie sheet lined with wax paper and flash freeze.


After fruit is frozen put into clean freezer bags or containers, remove as much air as possible, seal and put back into the freezer quickly before thawing begins.


When ready to use your fruit…. Thaw at room temperature until the fruit can be removed from the jar and container or until it is thawed enough to serve.

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

Click here….How to purchase the Deedol Collection aka Granny’s Favorites Cookbooks.