Skip to content

Chocolate Cream Filling

Chocolate Cream Filling fb

Chocolate Cream Filling


½ cup sugar

1 Tbsp. cornstarch

¼ tsp. salt

¼ cup cocoa or 1 oz. unsweetened chocolate cut up

1 cup milk

1 egg yolk, slightly beaten

1 Tbsp. butter

½ tsp. vanilla


Mix sugar, cornstarch, salt and bakers cocoa in saucepan.   Gradually stir in milk.   Bring to boil over medium heat, stirring constantly.   Boil 1 minute.   Remove from heat.   Stir at least half of hot mixture into slightly beaten egg yolk.    Blend in remaining half of hot mixture.   Boil 1 minute more.    Remove from heat.   Blend in butter and vanilla.   Cool, stirring occasionally.   Place between two cooled cake layers or inside cream puff.

Posted by Granny’s Favorite Recipes


Granny’s Bloomin’ Onion

Granny's Blooming Onion fb

Granny’s Bloomin’ Onion 

For the Dip:
2 tablespoons mayonnaise
2 tablespoons sour cream
1 1/2 teaspoons ketchup
1/2 teaspoon Worcestershire sauce
1 tablespoon drained horseradish
1/4 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper

Bloomin’ Onion:
1 large sweet onion, such as Vidalia, about 1 pound
2 1/2 cups all-purpose flour
1 teaspoon cayenne pepper
2 tablespoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Freshly ground black pepper
2 large eggs
1 cup whole milk
1 gallon soy or corn oil
Kosher salt

For the Dip:

Mix together mayo, sour cream, ketchup, Worcestershire sauce, horseradish, paprika, cayenne pepper, salt and pepper in a bowl, cover and refrigerate.

Bloomin’ Onion:
Slice the onion: Cut off 1/2 inch from the pointy stem end of the onion, then peel. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

Repeat to make four evenly spaced cuts around the onion. Continue slicing between each section until you have 16 evenly spaced cuts.

Turn the onion over and use your fingers to gently separate the outer pieces.

Whisk flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl.

In another deep bowl, whisk the eggs, milk and 1 cup water.

Place the cut onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Make sure the onion is fully coated, especially between the petals. Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour for a second coating after egg mixture coating.

Using a slotted spoon, fully cover onion in egg mixture, use a spoon if you need to. Remove and let the excess egg drip off.

Now apply second coating of flour mixture.

Refrigerate the onion while you heat the oil.

Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Reduce heat so the oil temperature stays close to 350 degrees F. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

Posted by Granny’s Favorite Recipes


Eggplant Lasagna

Eggplant Lasagna fb

Eggplant Lasagna

2 eggplants or zucchinis

1/4 cup oil
1 pound ground beef, pork or chicken
2 cups  Granny’s Marinara Sauce
1 lb. mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated

Trim ends off eggplants or zucchinis, peel and slice lengthwise into 1/2 inch thick slices, you want about 1 pound veggie slices for this dish.


Brush both sides of slices with oil to coat.   Place them in a single layer on baking sheets. Broil under a watchful eye about 3-5 minutes per side or until tender and a slightly browned.   Remove from oven and sprinkle with salt, set aside.


Preheat oven to 350 degrees F.      Grease a 9×13 baking dish and set aside


Over medium heat brown ground meat; season with salt and pepper to taste.    Add marinara sauce and heat through.    In prepared baking dish layer 1/2 of  veggie slices, then 1/2 of marinara sauce, then 1/2 of shredded mozzarella. Repeat layer one more times then sprinkle the top with grated Parmesan cheese.


Bake at 350 degrees F. about 30 minute or until cheese is bubbly.


Makes 8 servings

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection


Homemade Marinara Sauce

Homemade Marinara Sauce  fb

Homemade Marinara Sauce

5 tomatoes, chopped
30 oz. tomato sauce
1 can tomato paste
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced
12 mushrooms, sliced
2 carrots, sliced
1 zucchini, sliced
1 Tbsp soy sauce
¼ cup red wine
2 bay leaves
1 tsp black pepper
½ Tbsp basil
½ Tbsp oregano
¼ tsp sage

Add all ingredients together, except dry herbs, and simmer for 2 hours. Add dry herbs and simmer for 2 hours.

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection



Snickerdoodles fb


1 cup butter, soft
1 ½ cup sugar
2 eggs
2 tsp vanilla
2 ¾ cup flour, sifted
2 tsp cream of tarter
1 tsp baking soda
½ tsp salt

Cream butter, sugar, eggs and vanilla; sift together flour, cream of tartar, soda and salt; add to butter mixture.

Chill for 1 hour. Shape into balls and roll into 2 Tbsp cinnamon and ½ cup sugar. Bake at 400 degrees F. for 8 to 10 minutes.

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


Banana Pudding Cream Pie

Banana Pudding Cream Pie fb

Banana Pudding Cream Pie


1 ½ cups vanilla wafer crumbs

¼ cup sugar

1/3 cup butter, soft

14 oz. sweetened condensed milk

4 egg yolks

½ cup water

1 small pkg. vanilla flavor pudding mix (not instant)

8 oz. sour cream, at room temperature

3 bananas, sliced, dipped in lemon juice and drained

cool whip


Preheat oven to 375 degrees F.


Combine crumbs, sugar and butter then press in bottom and sides of pie plate or round cake pan.   Bake 8 to 10 minutes.   Cool.


In heavy saucepan, combine milk, egg yolks, water, pudding and mix well.   Over medium heat, cook and stir until thick and bubbly.   Cool 15 minutes.


Beat in sour cream.   Arrange 2 sliced bananas on bottom of crust and pour filling over, cover, chill for 3 hours.


Top with last of the banana slices and cool whip.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Cornbread Stuffing Southern Style

Cornbread Stuffing Southern Style fb

Cornbread Stuffing Southern Style

Prepare cornbread and bread cubes the day before….

1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil

Preheat oven to 350 degrees F.

Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool, cut into cubes, let dry overnight on Cookie sheets in single layer.

7 slices white, oat or sour dough bread, cut into cubes, let dry overnight on cookie sheets in single layer, or bake in preheated oven 250 degrees F. 15 to 20 minutes or until dried.

Next Day….

dried Cornbread cubes
dried bread cubes
1 sleeve saltine crackers
½ cup butter, 1 stick
2 cups celery, chopped
1 large onion or 1 shallots, chopped
7 cups chicken stock
1 tsp salt
black pepper to taste
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten

Preheat oven to 350 degrees F.

In a large bowl, combine dried cornbread, dried bread, and saltines; set aside.

Melt butter in large skillet over medium heat; add the celery and onion; cook until transparent, about 5 to 10 minutes or so. Pour veggie mixture over cornbread mixture. Add chicken stock; mix well. Add salt, pepper, sage, and poultry seasoning. Add beaten eggs; mix well.

Pour mixture into a greased pan; bake until dressing is cooked through, about 40 minutes or so.
Variations, add shrimp, sausage or chicken

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Get every new post delivered to your Inbox.

Join 115 other followers