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Granny’s Caramel de Lites “aka Samoas”

Granny’s Caramel de Lites “aka Samoas”

Cookie Base
1 cup butter, soft
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla
1 1/2 to 2 Tbsp milk

Preheat oven to 350° F. Line baking sheet with parchment paper. Cream together butter and sugar until smooth; blend in flour, baking powder and salt; blend in vanilla and milk, adding milk as slowly to make smooth dough. May add more flour is dough is sticky….must be smooth dough. Divide dough into 3 pieces and roll out each pied onto wax paper to about 1/4 inch thick. Cut with small biscuit cutter (1 1/2 inch) to make round. Use a wide straw to cut a hole in the center of each cookie. Mix holes into next batch of dough to roll out, repeat with each batch. Bake 10 to 12 minutes, until bottoms are light brown and cookies are set. Cool on baking sheet a few minutes then transfer to wire rack to cool completely.

3 cups coconut, shredded
12 oz chewy caramels
1/4 tsp salt
3 Tbsp milk
8 oz dark chocolate chips

Preheat oven to 300° F. Line baking sheet with parchment paper. Spread coconut evenly on prepared baking sheet and toast 20 minutes, stirring every 5 minutes, until golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap caramels, melt with milk over medium low heat, stirring frequently, until smooth; stir in coconut. Top each cookie with 2 tsp of caramel mixture.

While topping sets up, melt chocolate over medium low heat, stirring constantly until almost melted. Remove from heat…stirring constantly until fully melted. Dip the bottom of each cookie into melted chocolate and set on parchment paper. Transfer remaining chocolate into piping bag or a zip-lock bag with corner snipped off and drizzle finished cookie. When chocolate is set completely, transfer to serving tray. Makes 40 cookies.

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Granny’s Baked Beans

Granny’s Baked Beans

1 lb navy beans
½ lb bacon (unsliced) or salt pork
1 Tbsp vinegar
½ tsp dry mustard
½ cup dark molasses
salt to taste
1 cup chili sauce
1 onion, sliced
1 sweet pepper, chopped
2 cups hot bean liquid

Wash beans, cover with water 2 inches above beans. Soak overnight. Add bacon or salt pork. Cover. Simmer over low heat about 1 hour, do not boil. Drain, reserve bean liquid. Remove meat. Cut into 1 inch cubes. Pour beans into pot, mix in meat. Add remaining ingredients. Cover bake slow at 300 degrees F. for 6 hours, may need to add more water. (Or cook in a Crockpot on low for 8 hours)

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

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


Pineapple Upside-Down Muffins

Pineapple Upside-Down Muffins

2 Tbsps.  brown sugar
2 Tbsps. nuts, pecans or walnuts
10 oz. can of pineapple slices

1 1/2 Cup All-purpose flour
2 tsps. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Tbsp. Ground Cinnamon
2 eggs
1/2 Cup brown sugar, packed
1/4 Cup veggie oil
2 Tbsps. pineapple juice or apple juice
1 tsp. Vanilla extract
8 oz. Can Crushed pineapple, with juice
1 Cup grated carrots
1/2 Cup Old fashion oats
1/3 Cup Baking raisins
1/4 Cup Chopped nuts

Preheat oven to 400 degrees F.    Grease 12 muffin cups.

Topping:  Chop pineapple slices.   Evenly sprinkle brown sugar and chopped nuts into each cup then top with pineapple; set aside.
In a bowl, sift together flour, baking powder, soda, salt and cinnamon; set aside.


In another bowl whisk together eggs and sugar.  Add oil, juice, and vanilla, blend in well. Stir in crushed pineapple.


Make a well in flour mixture and carefully fold in egg mixture. Stir in carrots, oats, raisins and nuts. Scoop into cups.     Bake 15 to 25 minutes or until tops are golden brown and firm to the touch. Immediately remove from cups and let cool upside down.   Serve upside down warm or at room temperature.   We like it warm with a small scup of vanilla ice cream, oh so good!

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


Pork Roast and Gravy

Pork Roast and Gravy

In a roasting pan, brown Pork roast on all sides. Remove from heat and add just enough water to cover bottom of roasting pan.

Add potatoes, onions and carrots, cover and roast for 2 ½ hours (depending on the size of the roast) at 325 degrees F.

Remove veggies and roasted meat.

Drain off most of the fat. Add enough water to juice to make 1 ½ cups liquid. Put ½ cup cold water in shaker and add ¼ cup flour and shake well. Stir into pan juices and cook on top of stove in roasting pan, stirring constantly until gravy is thick and bubbly. Add salt and pepper to taste. Simmer 2 to 3 minutes. Makes 2 cups gravy.

Serve roast with veggies and gravy to all….enjoy!!!

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

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


Granny’s Vegetable Juice

Granny’s Vegetable Juice 

3 Green Peppers
2 large Onion, peeled and chopped
3 cloves Garlic, peeled and chopped
4 Carrots, peeled and diced
8 stalks Celery, cleaned and chopped
4 Beets, cleaned, peeled and chopped
4 dozen Spinach leaves, washed
Several sprigs Parsley
8 quarts of chopped Tomatoes
Salt to taste
Hot peppers, optional
Basil, optional

Process in blender or food processor.   Cook in crockpot or heavy pan on medium low heat for a couple of hours or on low for most of the day.   Put in hot sterile jars, wipe rim clean and seal with hot sterile lids and rings.    Process in hot water bath for about 25 minutes.   Store in a dark cool place.    Enjoy!

Vegetable juice includes tomatoes as the main ingredient. The addition of any combination of other vegetables, turns tomato juice into a tasty, nutritious, vitamin filled vegetable juice. Use a wide variety of vegetables that are ripe and fresh. Try different spices to add a zip to the flavor. Make your own family favorite blends.

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

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


Granny’s Eggless Peanut Butter Cookies…

Granny’s Eggless Peanut Butter Cookies…


2 cups peanut butter

1 cup sugar

½ cup flour

½ cup applesauce

1 tsp vanilla


Preheat oven to 350 degrees F.   Mix all together.   Drop by tsp onto ungreased cookie sheet; press with fork in a crisscross pattern.   Bake 12 to 15 minutes.   Cool and serve.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


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


Granny’s Popcorn Balls

Granny’s Popcorn Balls 


1 Cup Sugar

1/3 Cup Karo syrup or honey

1/4 Cup Butter

1/3 Cup Water

1/4 tsp Vanilla

1/4 tsp Salt


Stir all ingredients together except vanilla.  Stir until boiling.  Boil till a test drop in cold cup of water forms ball.  Remove from heat. Add Vanilla.  Stir slightly.


Pour over 3 quarts Popped Popcorn. Stir.  Form into Balls.  Can add food coloring with Vanilla to make colored balls.




Granny’s Jello Popcorn Balls

6 oz jello pkg.
1 cup sugar
1 cup Karo light syrup

Cook until sugar is dissolved and comes to a good boil. Pour over 6 quarts of cooked popcorn. Butter hands and mix all and shape into balls. Place on wax paper to harden. Wrap in plastic wrap to store.




Granny’s Caramel Popcorn Balls


6 cups popcorn, popped

½ cup butter

¾ cup brown sugar, packed

1/3 cup honey or light corn syrup

1 cup M&M’s


In a small saucepan melt butter over medium heat.    Add brown sugar and honey.   Increase heat to high and bring to a boil, stirring constantly.   Boil until sugar dissolves, about 2 minutes.   Remove from heat and let cool about 5 minutes.   Pour over popped popcorn.   Coat your hands with butter, sprinkle in M&M’s, form into balls.   Let cool completely and enjoy!




Granny’s Kool Aid Popcorn Balls


1 cup butter

16 oz. honey

1 ½ cups sugar

6 pkgs. Kool-Aid

20 cups popped popcorn


Over medium heat melt butter in a large saucepan.   Add honey and sugar, stirring constantly.   Bring to a boil for 2 minutes or until mixture reaches a soft ball stage.  Remove from heat.


Place popcorn evenly into 6 bowls.


Mix together 1 tsp. Kool-Aid in with 1/3 cup honey mixture and drizzle over each bowl of popcorn.   Toss to coat.   All is well if you do not coat completely at this time.   This will tint each bowl of popcorn a different color.  When done then toss all the tinted popcorn into the large pot with remaining honey mixture, coat all well.   Butter up hands and form into balls.   Have fun now!

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