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Granny’s Chocolate Truffle Cookies

Granny’s Chocolate Truffle Cookies

 

1 1/4 cups butter, soft

2 cups powdered sugar

1/3 cup cocoa powder

1/4 tsp salt

1/4 cup sour cream

1 tsp vanilla extract

2 1/4 cups flour

2 cups chocolate chips

1/3 cup cocoa powder for rolling

2/3 cup powdered sugar for rolling

 

Cream together butter, sugar; stir in cocoa powder and salt.   Beat in sour cream and vanilla.   Blend in flour; stir in chocolate chips.   Chill for at least 1 hour.

 

Preheat oven to 325° F.  Line baking sheet with parchment paper.

 

Shape into 1 inch balls and roll in cocoa powder.   Bake on prepared baking sheet 10 minutes.   Let cool 5 minutes before transferring to rack to cool for 20 more minutes.   Roll in powdered sugar covering completely   Makes 54 cookies.

 

Variation:

Use Plain Yogurt in place of Sour Cream.

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Granny’s Rhubarb Cobbler

Granny’s Rhubarb Cobbler

4 cups Rhubarb cut and placed in 9″ baking dish

Sprinkle on rhubarb:
2 Tbsp water

1 cup sugar

1/4 tsp nutmeg

Topping:
1/2 C butter

1/2 C Brown Sugar

1 Cup Flour

Bake 350 degrees F. about 45 minutes.

Variations:

For filling add berries or dried cranberries, raisins or cherries
For topping use oats instead of flour. Add chopped nuts.

Make half size and bake in a bread pan…

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Granny’s Chicken Pot Pie

Granny’s Chicken Pot Pie

2 lbs cooked cubed chicken
2 cup diced potatoes
1 cup diced carrots
½ cup chopped onion
½ cup chopped celery
salt and pepper to taste
½ Tsp. brown sage
3 cups chicken broth
½ cup milk
¼ cup corn starch
1 cup frozen peas
biscuits or pie crust uncooked

Boil carrots, potatoes, celery and onion until tender in salted water; drain and put in bottom of large casserole pan then top with chicken.

Gravy: In a sauce pan place broth, spices and heat. Thicken with milk and cornstarch, stirring constantly. Add the peas and pour gravy over chicken and veggies.

Top with uncooked biscuits or pie crust. Bake 450 degrees F. until top is golden brown. Serves 6 to 8 people

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Granny’s Cinnamon French Toast

Granny’s Cinnamon French Toast

2 slices bread, any kind
2 eggs, beaten
1/4 cup milk
1/4 tsp cinnamon
1 Tbsp butter plus 1 Tbsp for serving
2 Tbsp maple syrup or fruit syrup

Combine beaten eggs, milk and cinnamon. Over medium heat, warm butter in a pan, then dip the bread into the egg mix and brown in pan till golden on both sides. Plate, then top with butter and syrup.

Variations in place of syrup:
Top with fresh fruit and sprinkle with powdered sugar
Top with ice cream and cinnamon chips
Top with warmed applesauce or fruit jam

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Granny’s Hamburger Soup

Granny’s Hamburger Soup

8 cups water
2 lb lean ground beef
1 cup celery, chopped
1 cup onion, chopped
1 cup diced carrots
2 beef bouillon cubes
1 can green beans
1 Tbls Steak Seasoning
1 tsp garlic powder
1 Tbls basil or 3 bay leaves
salt and pepper to taste
1 lb potatoes, cubed
1 qt. stewed tomatoes
Garlic Olive oil
¼ cup flour
1 cup cream or milk
2 Tbls Flour mixed with 1 Tbls butter until crumbly

Cook onion in garlic olive oil until tender and Brown meat spiced with salt and pepper. Put in Soup pot, add remaining ingredients except flour butter mix and bring to boil. Simmer for 2 hours or until all is tender. Add flour/butter mix to thicken. Cook 20 minutes and serve.
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Granny’s Chocolate Revel Bars

Granny’s Chocolate Revel Bars

 

1 cup butter

2 cups brown sugar, packed

2 eggs

2 tsp vanilla

2 1/2 cups flour

1 tsp baking soda

3 cups minutes oats

14 oz sweetened condensed milk

2 cups chocolate chips

1 cup walnuts, chopped

2 + 2 tsp vanilla

 

Preheat oven to 350° F.    Line 15×10 baking sheet with foil.

 

Set aside 2 tablespoons butter, cream remaining butter with sugars, eggs and 2 tsp vanilla.   Stir together flour, baking soda, oats and gradually blend into creamy mixture.    Over medium heat melt 2 tablespoons butter, chocolate pieces, milk until smooth, stirring occasionally.   Remove from heat.   Stir in walnuts and 2 tsp vanilla.   Press two-thirds of oat mixture into bottom of prepared baking sheet.   Spread chocolate mixture over oat mixture.   Crumble remaining oat mixture on top.

 

Bake 25 minutes or until top is lightly brown.   Cool completely.   Lift off baking sheet by foil, remove from foil and cut into 2 x 1 inch bars.   Makes about 75 bars.

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Granny’s Apple Cobbler ….

 

Granny’s Apple Cobbler ….

Filling:
5 cups peeled, cored, apples sliced very thin
1/2 cup white sugar or 3/4 cup brown sugar
1 tsp cinnamon
Dash nutmeg, optional
1 Tbsp lemon juice
1 tsp vanilla
2 Tbsp flour, all purpose….
Large handful raisins, dried cranberries or cherries

Mix together sliced apples and lemon juice together. Blend sugar, cinnamon, nutmeg and vanilla together. Toss raisins with flour. Mix all together and place in 9 inch pie plate or baking dish.

Topping:

2/3 cup flour, all purpose
1/2 cup sugar
1/4 cup butter (half a stick), room temperature

Blend and crumble over apple mixture. Bake 375 degrees F. 30 minutes or until golden brown. Cover, then bake an additional 10 minutes or until apples are cooked thru. Let cool a bit and serve. Good hot or cold… Enjoy!

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