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Granny’s Tuscan Bean Soup

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Granny’s Tuscan Bean Soup

16 oz. can Northern White, Cannellini or Butter Beans
¼ cup bacon fat or olive oil
2 Diced Celery stocks
1 Diced Carrot
1 Diced Medium Onion
2 Cloves Minced Garlic
½ lb. Diced Pancetta or bacon
6 cups Chicken Broth
1/4 cup butter, ½ stick
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Red Pepper
1 tsp lemon thyme
1 bay leaf
6 to 8 Chopped San Marzano or Roma Tomatoes
1 1/2 cups Ditali Pasta or your favorite pasta
fresh spinach or kale leaves
½ Cup Freshly Grated Parmesan Cheese, optional

Soak the beans overnight in cold water; rinse beans and set aside.

Heat bacon fat in a large heavy pot; add onions, carrots, garlic, celery and pancetta or bacon; sauté for several minutes. Add broth, butter and beans. Add seasonings and tomatoes; bring to a boil then reduce heat to simmer for about 2 hours or so. Add spinach.

Cook pasta in separate pot. Drain; add to soup; simmer 30 minutes or so.
When ready top with cheese if using and serve. Serves 8 to 10.

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Posted by Deedol Schoenmakers Kitchen

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Granny’s Fish Patties

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Granny’s Fish Patties 

15 oz. can fish (mackerel, salmon, or fresh haddock, cod are all good)
2 eggs
3/4 cup mashed potatoes
3/4 cup cracker crumbs, 21 saltine crackers
1 Tbsp fresh chives, chopped
1/4 cup vegetable or olive oil

Put all the ingredients into a medium bowl. By hand mix all the ingredients together. Form patties 2 1/2 inch by 1/2 inch thick. In a fry pan heat oil to the point where it sizzles if a drop of water hits it. Fry patties for a few minutes until golden on each side.

OR

Another method is to apply a light coating of olive oil on a baking sheet and pop them in the oven at 350°F. for 10 minutes. Turn patties and finish baking until done.

Serves 6

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Posted by  Granny’s Favorites Cookbooks aka The Deedol Collection

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Clam Chowder

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Clam Chowder

2 lbs potatoes, peeled and diced
Water to cover with salt
½ cup onions, diced
1 cup corn or 2 stalks celery, sliced
¼ cup butter
2 Tbsp. flour
2 cups whole milk or cream
1 can diced clams, drained
Salt and pepper to taste

Cook potatoes, onions and celery in salted boiling water until tender, about 10 minutes or so. Drain all potatoes, onions and celery. Remove half of the potatoes and mash them, add back to remaining potato, onion and corn mixture.

In separate saucepan, melt butter and stir in flour. Add milk gradually, stirring constantly until thickened. Stir in potato mixture and clams. Heat through.

Or put everything in the crock pot and let it cook all afternoon.

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Posted by Granny’s Favorite Recipes

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Hazelnut Crinkle Cookies

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Hazelnut Crinkle Cookies

3 cups flour
2 tsp baking powder
1/2 tsp salt
11 oz Nutella (chocolate hazelnut spread)
1/4 cup shortening
1 1/3 cups sugar
1 tsp vanilla
1/3 cup milk
2 eggs
1/2 cup hazelnuts, chopped

For Rolling
2 cups hazelnuts, finely chopped
Sifted powdered sugar

Mix together flour, baking powder, salt; set aside. Cream together Nutella, shortening; beat in sugar until fluffy. Beat in vanilla and eggs. Alternately add flour mixture and milk to creamed mixture until well blended; stir in chopped hazelnuts. Cover and chill 4 hours or overnight until firm. Preheat oven to 375° F. Butter baking sheet. Form into 1 inch balls. Roll in finely chopped hazelnuts; roll in powdered sugar. Bake on prepared baking sheet 2 inches apart for 8 to 10 minutes or until cracked and cookies are set. Transfer to wire rack to cool. Makes 72 cookies.

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

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Granny’s Chocolate Fondue

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Granny’s Chocolate Fondue

4 cups semi-sweet chocolate chips
½ cup whipping cream
1 ½ tsp instant coffee
¼ cup red wine
Dash of cinnamon

Melt chocolate chips in fondue pot on top of stove, over low heat. Be careful not to burn. Slowly add cream, instant coffee, wine and cinnamon. More wine may be added if too thick. Place pot over fondue burner on table when ready.

Place Cake pieces, coolies, marshmallows and fruits on a tray. Use fondue forks for dipping and other forks for eating. Roll dipped cake and fruits in nuts and coconut. Enjoy!

For dipping use:
Angel food or sponge cake squares
Cookies
large marshmallows, cut in chunks
grapes
sliced bananas
apple chunks
orange pieces
any fruits in season

For coating:
Walnuts, shredded coconut

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

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Granny’s Tater Tot Casserole

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Granny’s Tater Tot Casserole

Tater tots
Cream of chicken soup
2 cups Pepper Jack cheese, or your favorite
2 cups chopped ham or 1 lb ground beef
1 cup celery, sliced thin
1 cup sweet peppers
1 cup sour cream
1 cup diced onions

Preheat oven to 350 degrees F. Butter Loaf Pan or a 9×9 baking dish.

Mix together cream of chicken soup, cheese, ham, peas, broccoli, sour cream and onions; set aside.

Layer prepared loaf pan with tater tots. Top with ham mixture. Top with tater tots. Salt and pepper to taste.

Bake 40 minutes covered with foil. Increase heat to 375 degrees F. Bake additional 20 minutes uncovered.

Serve. Makes 4 servings.

Variation: Use ground beef in place of ham: over medium heat melt one Tbsp butter, crumble ground beef into melted butter and cook thru…may add onions and sauté with ground beef.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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Italian Crème Cake

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Italian Crème Cake

1 cup butter (2 sticks), room temperature
2 cups sugar
5 eggs, separated
2 cups flour
1 tsp baking soda
1 cup buttermilk or 1 cup milk and 4 tsp lemon juice or cider vinegar
2 tsp pure vanilla extract
3.5 oz angel flaked, sweetened coconut
1 cup chopped nuts, either pecans or walnuts

FROSTING
8 oz cream cheese, room temperature
1/4 cup butter (1/2 stick), room temperature
4 cups confectioners’ sugar
1 tsp almond extract

Preheat oven to 350 degrees F. Grease and flour three 9 inch cake pans.

Cream together butter and sugar; add eggs yolks one at a time, beating well after each addition. Beat egg whites and set aside.

Stir together flour and baking soda; add to sugar mixture alternately with buttermilk, beginning and ending with flour. Stir in vanilla, coconut, and nuts. Fold in stiffly beaten egg whites.

Pour into prepared pans. Bake 25 to 30 minutes, check cakes after 20 minutes. Don’t over bake! Allow to cool 5 minutes; turn out cakes onto rack and cool completely.

Frosting: Cream together cream cheese and butter; add confectioners’ sugar and nuts (or sprinkle with nuts over frosted cake). Beat until smooth. Spread frosting over each cooled cake; Stack cakes into 3 layers; spread frosting on sides and top.

Variation: Bake in 17 x 12 sheet pan…cool cake in pan and frost top of sheet cake.

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Posted by The Deedol Collection aka Granny’s Favorites Cookbooks