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Homemade Sticky Buns

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Homemade Sticky Buns

2 cups warm water, not hot, 110 to 115 degrees F.
2 pkgs. dry yeast
2 tsp salt
1 egg
½ cup sugar
¼ cup shortening, melted
about 7 cups flour
4 Tbsp butter
½ cup brown sugar
cinnamon

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening and eggs.

Measure flour and add one cup at a time mix by hand until dough is easy to handle, about 6 cups usually. Put into greased bowl, grease top of dough, cover with cloth and let rise double in size.

Put on well floured board and roll out to about 1/3 inch thick. Melt butter and spread over top of dough then sprinkle ½ cup brown sugar and cinnamon on dough. Roll up dough and cut into 1 inch thick pieces.

In oblong baking pan, pour topping mixture (see below), then sprinkle with chopped pecans or walnuts, then place rolls on top of topping mixture. Let rise to double in size then bake at 350 degrees F. for 25 to 30 minutes.

Topping:
1 ½ cup brown sugar
2 Tbsp water
2 tsp cinnamon
1 cup butter
1 cup chopped pecans or walnuts or raisins or dried cranberries.

Mix sugar, butter and water in saucepan. Heat until butter is melted.

Variation: Try a mix of nuts and raisins or dried cranberries

Posted by Deedol Schoenmakers Kitchen

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Granny’s Apple Fritters

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Granny’s Apple Fritters

3 cups flour, sifted
2 tsp. baking powder
½ tsp. salt
1 cup sugar
1 egg, lightly beaten
4 Tbs. Cooking oil
1 tsp. vanilla extract
1/3 cup orange or lemon juice
2 cups chopped apple

Preheat oil to 375 degrees F. Combine flour, baking powder, salt and sugar; set aside. Combine egg, cooking oil and vanilla. Combine dry and liquid ingredients and stir to blend thoroughly. Mix juice and apples, mix well. Add to mixture, blend well.

Drop from teaspoon into hot oil. (Basket should already be lowered into oil.) Fry about 2 minutes or until crisp and very brown. Remove from oil and drain on paper towel.

Dust with powdered sugar or a mixture of sugar and cinnamon and serve.

Or drizzle with glaze: 2 cups powdered sugar, splash vanilla and 1 ½ Tbsp milk adding milk a little at a time until consistency is good for drizzling.

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection

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

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Apple Crumble, Gluten Free

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Apple Crumble, Gluten Free

2 quarts Apple Sauce
1/2 cup gluten free oats
1/2 cup coconut flour or Gluten free all-purpose flour
1/4 cup butter, 1/8 lb
1/2 cup sugar
1/4 cup chopped walnuts, optional
1 tsp vanilla
1 tsp cinnamon
Dash nutmeg

Pour applesauce in 8×8 baking dish.

Mix together oats, flour, butter, vanilla, cinnamon and nutmeg to a crumble. Crumble over top of applesauce. Bake 45 to 60 minutes at 375 degrees F. or until slightly browned.

Remove from oven, cool slightly. Serve.

Posted by Granny’s Favorites Cookbooks aka The Deedol Collection

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

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Granny’s German Chocolate Cake

Granny's German Chocolate Cake

Granny’s German Chocolate Cake

Cake:
1/2 cup water
4 squares German sweet chocolate, 4 oz.
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 tsp vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 tsp baking soda
1/2 tsp salt
4 egg whites

Frosting:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 tsp vanilla extract

1/2 tsp shortening
1 square semisweet chocolate, 1 oz., optional

Preheat oven to 350 degrees F, 175 degrees C. Grease and flour three 8 or 9 inch round pans.

Sift together flour, baking soda and salt. Set aside.

In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and let cool.

In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in melted chocolate mixture and vanilla. Beat in flour mixture alternately with buttermilk, just until blended.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 whites into batter, then quickly fold in remaining whites until no streaks remain.

Pour into three 8 or 9 inch pans. Bake for 30 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool for 10 minutes in pan, then turn out onto wire rack.

To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread. Spread filling between layers and on top of cake.

In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

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

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

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Apple Bread

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Apple Bread

¼ cup butter
2/3 cup sugar
1 tsp cinnamon
2 eggs
1 Tbsp vanilla or rum
2 cups coarsely grated apples, with skins
½ cup nuts
2 cups flour
1 tsp baking powder
1 tsp salt
1 tsp soda

Cream together butter, sugar and cinnamon; add eggs and vanilla; beat well. Sift dry flour, baking powder, salt and soda together. Add to creamed mixture. Fold in apples; add nuts. Bake in large greased bread loaf pan at 350 degrees F. for 1 hour. Makes 1 loaf.

Vanilla Glaze

1 cup powdered sugar
3 Tbsp milk or cream
1 tsp vanilla

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

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

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Granny’s Fried Pies

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Granny’s Fried Pies

Dough for Fried Pies:

2 Cup Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 Cup Shortening
1/2 Cup Milk
1 Egg

Mix dry ingredients, cut in shortening, add milk and egg. Roll pie dough 1/8 to 1/16 inch thick. Cut into 6 inch rounds, this makes about 8 rounds.

Place 1/4 Cup Fruit mix on rounds. Moisten lower edge of round, fold and press firmly. Heat about 3 to 4 inches of oil to 375 degrees F. Fry pie in oil for about 3 to 4 minutes each side. Drain on paper towel. Dust with granulated or powdered sugar, or drizzle with glaze and serve, optional

Fillings:

Apricot, Peach, Pear Filling:
Remove seeds, for peaches and pears remove skins; chop about 2 lbs fruit, set in bowl and add 1/4 to 1/2 cup sugar, cover and let sit a couple of hours or overnight in frig. If you desire you may cook the chopped fruit with enough water to cover the bottom of the sauce pan over medium low heat, add sugar and simmer for about 20 minutes until desired consistency, remove from heat and let cool.

Apple Filling:
2 cups tart apple, peeled, cored, chopped
¼ cup butter
¼ cup sugar, granulated
2 Tbsp brown sugar
½ tsp cinnamon
Pinch nutmeg

Melt butter in sauce pan; add sugar and apples and simmer covered over medium low heat for about 20 minutes, stirring occasionally. Remove from heat; stir in brown sugar, cinnamon and nutmeg. Cover and let set until cool to blend in flavors.

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

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

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Granny’s Orange Carrot Jello Salad

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Granny’s Orange Carrot Jello Salad

3 oz Orange or Lemon Jello
1 ½ cups boiling water
9 oz can crushed pineapple
1 Tbsp Lemon Juice
1 cup grated carrots
1/3 cup pecans or walnuts, chopped

Dissolve Jello in boiling water. Add pineapple, lemon juice, carrots and nuts. Chill until set. Serve.

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

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

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