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Granny’s Chicken and Dumplings

Granny’s Chicken and Dumplings

1 lb cut up chicken
1 large onion, chopped
½ bay leaf
salt and pepper to taste
½ tsp. poultry seasoning
chicken broth or water to cover
2 cups celery chopped
1 cup carrots, chopped
parsley or dill

In a soup pan, put chicken, onion, seasonings and cover with chicken broth or water. Cover with lid and bring to a boil. Turn heat down to simmer and cook for 2 hours or so. Add celery and carrots; add chicken broth to cover. Bring to a boil, reduce heat to medium and cook for 20 minutes or so. Top with dumpling dough. See recipe below.

1 cup flour
Salt and pepper to taste
1 ½ Tsp. baking powder
2 Tbsp. shortening
2/3 cup milk
1 egg, beaten

Stir together flour, salt, pepper, and baking powder. Cut in shortening until crumbly. Mix egg and milk well and add to flour mixture. Stir only until flour is dampened. Dough will be lumpy. Drop spoonfuls on top of soup. Cover and steam for 15 minutes without lifting the lid.

Top with parsley or dill and serve.

Variation: add peas

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


Pan Rolls

Pan Rolls

¾ cup sugar
¾ cup shortening
1 cup boiling water
2 pkgs. dry yeast
1 cup warm water
2 eggs, slightly beaten
6 to 7 cups flour, all purpose
1 tsp salt
1 tsp baking powder
½ tsp baking soda

Cream the sugar and shortening together; add the boiling water; mix well and set aside to cool. Dissolve the yeast in warm water. Add eggs to cooled shortening mixture; stir in yeast mixture.

Combine 5 cups flour with salt, baking powder, baking soda; mix well into yeast mixture. Pour out onto a floured board. Knead in the remaining flour until dough is no longer sticky.

Roll out about 1 ½ inch balls by hand; place in greased baking pans. Put pans of dough in warm place; cover lightly; let rise for about 3 hours or overnight.

Bake at 400 degrees F. for about 20 minutes.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Granny’s Hamburger Soup

Granny’s Hamburger Soup

8 cups water
2 lb lean ground beef
1 cup celery, chopped
1 cup onion, chopped
1 cup diced carrots
2 beef bouillon cubes
1 can green beans
1 Tbls Steak Seasoning
1 tsp garlic powder
1 Tbls basil or 3 bay leaves
salt and pepper to taste
1 lb potatoes, cubed
1 qt. stewed tomatoes
Garlic Olive oil
¼ cup flour
1 cup cream or milk
2 Tbls Flour mixed with 1 Tbls butter until crumbly

Cook onion in garlic olive oil until tender and Brown meat spiced with salt and pepper. Put in Soup pot, add remaining ingredients except flour butter mix and bring to boil. Simmer for 2 hours or until all is tender. Add flour/butter mix to thicken. Cook 20 minutes and serve.

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


Granny’s Homemade Heath Bars

Granny’s Homemade Heath Bars

Saltine crackers
1 cup butter
1 cup sugar
12 oz. milk chocolate chips
Chopped nuts, walnuts or pecans

Preheat oven to 350 degrees F. Line a cookie sheet with foil.

Cover bottom with crackers.

Melt butter in saucepan. Add sugar and bring to boil for 3 minutes. Pour over crackers and spread with knife or spatula to cover. Bake for 15 minutes.

Remove from oven and sprinkle top with chocolate chips. Bake until chocolate is melted smooth over top of crackers covering completely.

Add chopped nuts to top and chill; cool completely. Break or cut into pieces.

Variation: Omit nuts

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


Granny’s way of Building a Cobbler

Granny’s way of Building a Cobbler

Build a cobbler from the bottom up. There are two basic formulas to follow: one for berries and stone fruits (fruits with a center pit, like peaches, apricots, plums, nectarines, and cherries); and one for apples or pears. Follow either recipe and use the fruit of your choice; stir all ingredients together in 9×9 baking dish and set aside to make topping.

Formula for Berries and Stone Fruits

5 ½ cups berries or pitted stone fruits
¼ cup sugar
2 Tbsp quick tapioca
1 Tbsp lemon juice
1 tsp almond extract

Formula for Apples and Pears

5 cups peeled, cored, sliced apples or pears
1/3 cup sugar
1 Tbsp lemon juice
1 tsp vanilla
1 Tbsp quick tapioca
1 Tbsp flour

After you have made your filling, you can put two kinds of toppings over it: a crisp and lacy one with oats and a touch of cinnamon; or a tender biscuit topping sweetened with brown sugar. Mix and match either topping will work over either fruit mixture. Mix the ingredients in a bowl with a fork, crumble the oat topping and drop the biscuit topping evenly over the fruit base.

Oat Topping

½ cup flour
½ cup oats
½ cup sugar
¼ cup chopped nuts
¼ cup butter
1 tsp vanilla
1 tsp cinnamon
dash nutmeg

Biscuit Topping

1 cup flour
½ cup milk
1/3 cup oats
¼ cup butter
2 tsp baking powder
1 tsp cinnamon
dash nutmeg

Bake cobbler at 375 degrees F for 30 to 40 minutes or until golden brown.

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


Cheesy Pasta and Spinach Casserole

Cheesy Pasta and Spinach Casserole

1 lb pasta, shells, twists, angel hair…your favorite
1 lb fresh baby spinach leaves or 10 oz frozen, thawed
6 Tbsp butter
6 Tbsp flour
3 cups milk or cream
1/2 tsp dried leaf basil or 2 Tbsp fresh chopped basil
1 tsp salt
pepper, to taste
2 cups mozzarella cheese, shredded
2 cups pepper jack cheese, shredded
2 cups soft bread crumbs
4 Tbsp melted butter

Heat oven to 350 degrees F. Butter 9×13 baking dish.

Cook pasta according to directions; drain; set aside.

Over medium low heat, in large saucepan, heat butter. Stir in flour until smooth and bubbly. Add cream; continue cooking, stirring, until nice and thick. Add basil, salt and pepper to taste.

Stir in the spinach, until wilted if using fresh; stir in cooked drained pasta. Stir in cheeses until well blended.

Spoon the pasta mixture into the prepared baking dish.

Mix together bread crumbs and melted butter until crumbly; sprinkle over pasta mixture.

Bake 25 to 35 minutes or until nicely browned and hot. Serves 6.

use 2 cups tomato sauce and 1 cup cream
add 1/4 tsp garlic powder.
Add cubed cooked chicken
Top with extra cheese or croutons in place of bread crumbs.

Make your own family favorite today.

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


Granny’s Gelatin Poke Cake

Granny’s Gelatin Poke Cake


1 1/3 cup granulated sugar
2 cup flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 small box lime gelatin
5 eggs
1 1/3 cup cooking oil
3/4 cup orange juice
1 Tbsp lemon juice
1/2 tsp vanilla extract

1 cup Hot water

4 oz. box Lime, Orange, Berry Gelatin or your favorite
½ cup butter, room temperature
8 oz. cream cheese, room temperature
2 cups or so confectioner’s sugar

Preheat oven to 350 degrees F.    Grease and flour 9 x 13 baking pan.

In large mixing bowl mix together sugar, flour, salt, baking powder, baking soda and lime gelatin. Add eggs and oil, mix well. Blend in well orange juice, lemon juice and vanilla extract.

Pour batter into prepared 9 x 13 baking pan; bake 25 to 30 minutes. Remove cake from oven.    Let stand in pan about 15 minutes, until almost cool.


While Cake is cooking pour boiling water over gelatin in a small bowl; stir until gelatin is dissolved.


When cake is cooled, poke cake every inch with handle of wooden spoon halfway into cake. Pour gelatin slowly over cake to fill holes. Cover and Chill, about 1 hour longer.

Cream together well butter and cream cheese. Beat in confectioners’ sugar until smooth and right consistency to spread over cooled cake.

Variation: top with whipped cream in place of icing or use neither…this cake is wonderful with only the glaze drizzled over….make your own family favorite today! Enjoy!



Top with whipped cream in place of icing or use neither…this cake is wonderful with only the glaze drizzled over.

Use any flavor Gelatin in cake and in the Glaze ….the sky is the limit here.   Make your own family favorite today!   Have fun now!

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