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Hungarian Chocolate Frosting and Filling

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Hungarian Chocolate Frosting and Filling

4 squares Baker’s Unsweetened Chocolate
1 cup confectioners’ sugar
2 Tbsp hot water
2 eggs
6 Tbsp butter

Melt chocolate over medium heat; remove from heat; blend in sugar and hot water. Add eggs, one at a time, beating well after each. Divide butter into 3 parts and add one at a time, beating thoroughly after each amount.

Posted by Granny’s Favorite Recipes

Granny’s Watermelon Jelly

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Granny’s Watermelon Jelly

pureed watermelon, after seeds and rind removed
2 Tbsp Lemon juice for every 3 cups pureed watermelon
1/4 cup water for every 3 cups pureed watermelon
1 cups sugar for every 1 cup pureed watermelon
1/3 cup dry pectin (1 box) for every 3 cups pureed watermelon

Example:
3 cups pureed watermelon
2 Tbsp Lemon juice
1/4 cup water
3 cups sugar, granulated
1/3 cup dry pectin (1 box)

Remove watermelon from the rind. Remove seeds. Puree in blender or food processor…measure.

Heat pureed watermelon, lemon juice and water to gentle boil.

Mix sugar and pectin together, add to watermelon, bring to full boil for 2 minutes or until jell point is reached.

How to test when jell point is reached: Dip a large spoon into boiling jelly. Tilt spoon until liquid runs over the side. When the liquid has reached the jellying stage it will stop flowing from the spoon in a stream and divide into two distinct drops which run together and leave the edge of the spoon in one large sheet. At this point remove jelly from heat.

In the Meantime Sterilize jars, rings and lids.

When Jell point is reached remove from heat, fill sterile jars, wipe rim, seal with sterile lids and rings.

Let cool until morning then label and keep in a dark cool place until ready to use. Enjoy!!

Always make jelly in small batches for best results.

Posted by Granny’s Favorite Recipes

Granny’s Dream Bars

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Granny’s Dream Bars

1/2 cup butter (1 stick)
3/4 cup brown sugar, packed
1 cup flour

Preheat oven to 350 degrees F. Mix butter, sugar until creamy and stir in flour. Press, by hand, into 9×13 baking dish and bake for 10 minutes.

Spread with topping (see below) and return to oven and bake for an additional 25 minutes or until golden brown. Cool then cut into bars.

Topping:
2 eggs, well beaten
1 cup brown sugar
1 tsp vanilla
2 Tbsp flour
1 tsp baking powder
1/2 tsp salt
1 cup coconut
1 cup chopped nuts
1 cup chocolate chips, optional

Mix together flour, baking powder and salt, set aside. Mix well beaten eggs, sugar and vanilla; blend into flour mixture. Stir in coconut, nuts and chocolate chips if using (if not using chocolate chips use 2 cups coconut)

Variations:
Add 1/4 cup chocolate baking powder to bottom layer.
Use butterscotch chips in place of chocolate chips or a mixture of both
Omit the nuts and double the coconut

Posted by Granny’s Favorite Recipes

Old Fashioned Coconut Cream Pie

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Old Fashioned Coconut Cream Pie

1 pint heavy cream
4 Tbsp sugar
2 Tbsp flour
1/8 tsp salt
2 egg whites, slightly beaten
1 1/2 cup moist shredded coconut
1 baked pie crust
Whipped Cream topping

Preheat oven to 400 degrees F.

Heat cream in top of double boiler. Mix together in sugar, flour and salt. Pour hot cream over mixture, stirring well. Return to double boiler and cook until thickened, stirring constantly.

Remove from heat, add beaten egg whites and coconut. Pour into baked pie crust. . Bake pie 15 minutes. Remove from oven, chill and serve with whipped cream topping. May sprinkle with more moist or toasted coconut over whipped cream topping if desired.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Homemade Egg Noodles

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Homemade Egg Noodles

3 eggs
1 tsp. melted butter
2 ½ cup sifted flour

Use all flour, Beat eggs lightly and add butter. Stir in flour gradually. Use all flour for cutting into strips. (Use less flour for Ravioli recipe)

Turn Stiff dough onto lightly floured board. Roll very thin into stiff sheets. Spread out onto lightly floured cloths to dry. Before the sheets of dough are too stiff to handle, fold over 2 or 3 times and cut into thin shreds. Toss the shreds apart to dry thoroughly. Keep in tightly closed glass jar until ready to use.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Granny’s Best Alfredo Sauce

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Granny’s Best Alfredo Sauce

½ cup butter
1 to 2 tsp garlic, minced or ½ tsp dried garlic or ¼ tsp garlic powder
2 cups of heavy cream or more for thinning
1 cup fresh Parmesan cheese
2 to 3 Tbsp cream cheese
salt and pepper to taste
Fresh or dried basil for garnish

In a sauce pan over medium heat melt butter, add garlic and cook for about two minutes. Add heavy cream and cream cheese; heat until starts to bubble, remove from heat. Add Parmesan Cheese stir until cheese melts. Add salt and pepper to taste. Garnish with basil.

If sauce is too thick, add more heavy cream to make your favorite consistency.

Serve over your favorite pasta, rice, chicken, lamb or pork.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

Chocolate Dip

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Chocolate Dip

2/3 cup Karo corn syrup
½ cup heavy or whipping cream
8 oz bakers semi sweet chocolate
8 oz bakers german sweet chocolate
Assorted fruit for dipping….

Mix together corn syrup and cream. Over medium heat bring to a boil. Remove from heat. Stir in chocolate until completely melted.

Serve warm as a dip for fruit, cookies or crackers. Makes 1 ½ cups.

Posted by Granny’s Favorite Recipes

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