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Granny’s Apple Sauce

Granny’s Apple Sauce

Granny always selects a blend of flavors for her apple sauce, sweet and tart. Wash, pare, core and slice apples. Remember to reserve your peels and cores for Granny’s best apple butter recipe.

For smooth apples sauce, cooked apples for about 30 minutes and run sauce through a food mill or press through a strainer or colander.

For chunky sauce choose apples that cook down smooth and then mix with apples that keep their form or cook half of your apples for 15 minutes or so and then add the rest and cook the sauce for another 15 minutes or so.

Measure the sauce and add 1/2 cup sugar (for low sugar sauce) for every 4 cups of sauce and spices to taste (cinnamon, nutmeg, allspice, cloves.) Stir until dissolved and ladle into hot sterile jars, wipe rim and seal with hot sterile lids and rings. Process in hot water bath 15 minutes.

Apples good for apple sauce, just to name a few:

Tart: Lodi, Gravenstein, Spur York, Northern Spy, Granny Smith, Haralson, Yellow Transparent

Tart Sweet: Sansa, Akane, Royal Empire, Spartan, Swiss Gourmet, Idared, Rome, Winesap, Newtown Pippin, Wagener

Sweet Tart: Redfree, Gingergold, JonaMac, McIntosh, Liberty, Jonathan, Fuji, Jonagold, Melrose, Braeburn, Courtland, Valstar, Sweet 16

Sweet: Gala, Wealthy, Honeycrisp, Golden Delicious, Red Delicious, Winter Banana, Cameo, Mutsu, Ambrosia, Mollies Delicious

Any combination of these apples will make wonderful apple sauce. Make your own family favorites.

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Fried Green Tomatoes

Fried Green Tomatoes

 

4 Green tomatoes, sliced

½ stick butter, ¼ cup

1 tsp salt

1 tsp black pepper

1 cup flour or corn meal

1 tsp baking powder, heaping

 

In the oven…

Preheat oven to 400 degrees F.  Melt butter in a baking pan.   Mix together flour, baking powder and salt and pepper.   Coat sliced tomatoes with flour mixture and place in baking pan.   Bake on lower rack of oven for 8 minutes.   Turn oven up to broil in order to brown tomato slices.   Serves about 6

 

Or

 

On the stove…

Fry in heavy skillet with melted Bacon fat, shortening, or olive oil on medium high heat a few minutes on each side until golden brown.   Remove from skillet let drain on paper towels a few minutes….serve.   Enjoy!

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Italian Fudge Filled Cookies

Italian Fudge Filled Cookies

 

Dough

3/4 cup shortening

1 cup brown sugar, pack

1/2 cup milk

1 egg

1/2 tsp salt

2 1/2 tsp baking powder

1/2 tsp vanilla

3 cups flour

 

Preheat oven to 350° F.   Grease 9×13 baking pan.   Beat together shortening and brown sugar.   Beat in milk and egg; Mix in salt, baking powder, vanilla and flour.   Divide dough in half.   Roll each half between 2 sheets of wax paper.   Peel wax paper off bottom of 1 of the layers and place it in the baking pan.   Press dough with hands into the corners of the pan, trimming any pieces that come over the sides.   Peel off the wax paper from the other side

 

Filling

1 lb chocolate chips

2 cups walnuts, chopped

2 cups sweetened condensed milk

1 tsp vanilla

2 oz unsweetened chocolate, melted

1 tsp butter

Powdered sugar for dusting

 

Stir chocolate chips, walnuts, milk, vanilla, unsweetened chocolate, butter and pour evenly on top of the first layer in pan.   Remove wax paper from 1 side top dough layer and place that side down over filling.   Then remove waxed paper from the top side.   Bake 30 to 35 minutes or until top is brown.   Let cool on a rack for 4 to 5 hours or even overnight.   Sprinkle with powdered sugar and cut into serving pieces.

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Granny’s Chocolate Cinnamon Rolls

Granny’s Chocolate Cinnamon Rolls

1 Package Yeast
3/4 Cup warm Water
1/4 Cup Shortening
1/3 Cup Cocoa
1 tsp salt
1 egg
1 Cup Flour
Butter, soft
1 ½ tsp cinnamon
¼ cup sugar
Walnuts, chopped finely (optional)
1 cup mini chocolate chips, or chocolate shavings in small pieces

Dissolve yeast in water. Add remaining ingredients. Beat 2 minutes. Stir in an additional 1 1/4 Cup Flour. Blend well. Cover with cloth; let rise 1 hour. Stir down by beating 25 strokes. Turn soft dough onto well floured board. Roll into 9×12 rectangle. Spread with soft butter. Mix together cinnamon and sugar and Sprinkle over butter. Top with chocolate chips. Sprinkle with walnuts, is desired. Roll up and pinch sides. Cut into 12 pieces. Place in greased pan.
Let rise until double for 40 minutes in a warm place, free of drafts. Bake 375 degrees F. for 25 minutes.

Remove from oven. Place cinnamon rolls on serving platter, drizzle with glaze (see recipe below) and sprinkle with mini chocolate chips or shavings.

Glaze:
2 Tbsp butter, melted
1 tsp vanilla
1 cup powdered sugar
1 to 2 Tbsp hot water

Melt butter, mix in powdered sugar and vanilla; beat in hot water 1 teaspoon at a time until smooth and right consistency.

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Mashed Potato Candy Balls

Mashed Potato Candy Balls

2 to 3 medium potatoes
1 1/2 to 2 lbs. confectioner’s sugar
1 tsp. vanilla, peppermint, maple, or coconut extract.
2 tbsp. butter
1 ½ pounds dipping chocolate
2 or 3 oz. unsweetened chocolate
Chopped nuts, optional

Cook potatoes, peel and mash; cool to lukewarm or able to handle. Add sugar, vanilla and butter, blending well. The sugar amount will vary according to size of potatoes. The dough should be quite stiff, but not too dry; cover with damp cloth and chill in frig for about 2 hours.

Roll in balls and place on cookie sheet, cover again with damp cloth and freeze.

Melt dipping chocolate and unsweetened chocolate in double boiler. Dip frozen potato balls into melted chocolate coating well and roll in nuts if desired.

Keep chilled in frig until ready to eat ….they make wonderful gifts. Enjoy now!

Variations:
Dip bottom of candy in chocolate and then drizzle over the top instead of fully coating.
Dip in White Chocolate then dip in crushed peppermint candy or shredded coconut

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Black Forest Cookies

Black Forest Cookies

Chocolate cake mix
1 egg
1/2 cup butter, soft
Cherry pie filling

Preheat oven to 350° F. Butter baking sheet. Mix together dry cake mix, egg and butter. Roll into 1 inch balls, set on prepared baking sheet and press with thumb in center of ball. Place one cherry and a bit of sauce on top. Bake 8 to 10 minutes, cookie will spread out when baking. Cool completely.

Butter cream frosting:
1 cup butter, soft
1/2 cup milk
2 tsp vanilla extract
5 cups powdered sugar

Cream butter and vanilla until smooth. Add sugar, alternating with a little milk at a time….blend well…until desired consistency. Put frosting in a zip lock bag, snip off one corner, make a circle of frosting around each cherry on top of cookie. Top with Chocolate or cherry sprinkles, optional. Yummy!!!

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Granny’s Fried Apples

Granny’s Fried Apples

6 large apples (about 6 cups, sliced)
1/4 cup butter
1/4 cup water
1/3 cup light brown sugar
2 Tbs lemon juice
1 tsp cinnamon

Core, peel and slice apples into thick slices. Place into a medium size skillet
with butter and water. Cook over medium heat, stirring to prevent sticking. Continue cooking until barely tender. And then mix the brown sugar and cinnamon together. Sprinkle the apples with brown sugar and lemon juice. Toss and cover the skillet. Let stand for ten minutes.
A wonderful addition to ham and eggs….enjoy!

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