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Granny’s Pumpkin Chip Cookies

Granny’s Pumpkin Chip Cookies

 

2 1/2 cups flour, sifted

3 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 cup shortening, soft

1 1/4 cups brown sugar

2 eggs

28 oz can of pumpkin

1 cup walnuts, chopped

2 cups chocolate chips

1 1/2 cups oats

 

Preheat oven to 400° F.   Grease cookie sheet.

 

Sift together flour, baking powder, salt, cinnamon, pumpkin pie spice, set aside.   Cream together shortening, sugar, and eggs, one at a time; stir in pumpkin until well blended.   Stir in flour mixture; stir in oats (quick cooking).   Gradually stir in nuts and chocolate chips.   Drop by Tablespoon on prepared cookie sheet.   Bake 12 to 15 minutes.

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Granny’s Fried Pies

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.

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Beef Tips in a Crockpot

Beef Tips in a Crockpot

 

1/2 c Flour

1 tsp Salt

1/8 tsp Pepper

4 lb Beef or sirloin tips

1/2 c Chopped green onions

2 c Sliced mushrooms

10 1/2 oz Condensed beef broth

1 tsp Worcestershire sauce

2 tsp Tomato paste or ketchup

1/4 cup Dry red wine or water

3 Tbs Flour

 

Combine 1/2 cup flour with the salt and pepper and toss with beef tips, coat well.  Place in crock-pot.    Add green onions and mushrooms.

 

Mix together beef broth, Worcestershire sauce and tomato paste or ketchup.    Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours.

 

One hour before serving, turn to HIGH setting.   Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.

 

Serve over egg noodles, mashed potatoes, biscuits or rice.

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Homemade Cream of Mushroom Soup, condensed

Homemade Cream of Mushroom Soup, condensed

 

1 Tbsp. Butter

3 Tbsps. flour

½ cup broth, chicken or beef or your favorite

½ cup milk

Mushrooms, chopped and sautéed, any amount

Salt and pepper

 

In a sauce pan over medium low heat melt butter.   Stir in flour a little at a time until smooth; remove from heat.   Add broth and milk a little a t a time, stirring to keep mixture smooth.   Stir sautéed mushrooms.   Return to heat and bring sauce to a gentle boil; stir until sauce thickens.   Add salt and pepper to taste.

 

To serve add 1 1/3 cups water for soup consistency. Heat and serve.

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Crock Pot Pork Chops

Crock Pot Pork Chops

 

5 or 6 lg. pork chops
1 can cream of mushroom soup
1 soup can water
Salt & pepper to taste

 

Put pork chops in crock pot, cover with cream of mushroom soup, water and salt and pepper. Cook on high for 4 hours.    Serve over rice or noodles.

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Graham Cracker Pie

Graham Cracker Pie

 

Graham Cracker Crust:

1 3/4 cups graham cracker crumbs

6 Tbsp unsalted butter, melted

1/3 cup granulated sugar

 

Preheat oven to 350° F.     Mix well together graham cracker crumbs, butter, and sugar; set aside 1/4 cup of the graham cracker mixture. Press remaining graham cracker mixture into pie pan. Bake for 10 minutes. Remove from oven; set aside.

 

Custard Pie Filling:

1 cup sugar

1/4 cup cornstarch

Dash salt

2 cups whole milk or cream

4 large egg yolks, reserve yolks for Meringue

2 Tbsp unsalted butter, cut in small pieces

2 tsp vanilla extract

 

Reduce oven temperature to 325° F.
In a heavy sauce pan, whisk together milk and egg yolks; add sugar, cornstarch, and salt, blend well; cook over medium heat, whisking constantly, until the mixture begins to thicken, about 5 to 6 minutes; bring to gentle boil, continue cooking, whisking, until very thick, about 1 to 2 minutes. Remove from heat; whisk in butter, a little at a time. Stir in vanilla. Pour hot custard filling into the cooled graham cracker pie crust; set aside.

 

Meringue Topping:

4 egg whites, room temperature

1/4 teaspoon cream of tartar

6 tablespoons granulated sugar

1/2 teaspoon vanilla

Reserved 1/4 cup graham cracker crumb mixture

 

Immediately make the meringue. In large bowl beat with electric mixer egg whites at high speed until foamy; add the cream of tartar; gradually add 6 tablespoons of sugar; continue beating until stiff peaks form. Stir in vanilla. Gently spread Meringue over the hot custard. Sprinkle with the reserved 1/4 cup of graham cracker mixture; bake oven for 12 to 15 minutes, or until the meringue is browned. Chill for at least 4 hours, or overnight, before serving.

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Granny’s Lemon Ice Cream

Granny’s Lemon Ice Cream

 

3 Tbsps. Fresh Lemon Juice

1 Cup Granulated sugar

2 cups half and half

2 tsps. grated lemon

 

Blend all together.   Pour into container, place in freezer for about 3 hours.   Enjoy!

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