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Great Granny’s Bread Sticks

Great Granny’s Bread Sticks

2 Tbsp. granulated sugar
3/4 tsp. active dry yeast
1 cup plus 1 Tbsp. warm water
16 oz. bread flour
1 1/2 tsp. salt
1/4 cup butter, room temperature, ½ stick
2 Tbsp. butter, melted
1/2 tsp. garlic salt or your favorite seasonings, optional

Dissolve sugar and yeast in the warm water and let sit for 5 minutes, until foamy.
Combine flour and salt in a large bowl; mix in soft butter.    Pour prepared yeast into flour mixture, mix in well; knead about 10 minutes.

 

Cover and sit in warm place until doubled in size, about 60 to 90 minutes.

 

Line baking sheet with parchment paper and set aside.

 

Take 2 ounce portions and roll dough between your hands or on a countertop to form sticks about 6 inches long.    Place dough on prepared baking sheets, cover and set aside about 60 to 90 minutes, or until dough doubles in size.

 

Preheat oven to 400 degrees F.    Bake breadsticks about 12 minutes, or until golden brown.   Remove from oven, immediately brush each one with melted butter and sprinkle with a bit of garlic salt, the seasonings are optional….   Enjoy!

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Bean and Polish Sausage Soup

Bean and Polish Sausage Soup 

2 cups northern beans, cooked or canned
2 cups black beans, cooked or canned
1 onion, chopped
1/4 cup butter
1/2 cup green pepper, chopped
3 stalks celery with leaves, sliced
1 quart stewed tomatoes
1 to 2 lbs polish sausage or kielbasa, sliced
1 Tbsp. Worcestershire sauce
salt and pepper to taste
water

Place all ingredients in Crockpot with enough water to cover all; cook 4 hours on high or bring to a boil on high then reduce heat to low and cook all day long, stirring occasionally.

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Granny’s Tomato Salad

Granny’s Tomato Salad

 

1 bottle Oil and Vinegar salad dressing

3 Tbsp. Apple cider vinegar

1 cup water

salt

black pepper

1 pint pear tomatoes

1 pint cherry tomatoes

3 golden harvest tomatoes, sliced

3 Roma tomatoes, sliced

1 bell pepper, sliced

1 Sweet onion, sliced

 

Whisk together the oil and vinegar dressing, apple cider vinegar and water.   Add the tomatoes, peppers, onion and toss well to coat.   Add salt and pepper to taste.   DO NOT refrigerate for best flavor.

 

Variations:

Add cilantro

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Granny’s Fish Patties

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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Granny’s Peach Butter

Granny’s Peach Butter

 

Dip peaches in scalding water for 30 seconds, dip peaches into cold water and remove skins.   Slice peaches and remove pit.   If you do not have fresh fruit you may use preserved peaches for this butter.

Cook peaches until soft with just enough water to prevent sticking.   Press through sieve, this is optional.   Measure.

Add 1/2 cup sugar and spices to taste, to each cup pulp.   Boil rapidly until thick, remove from heat and stir in a splash of almond extract, cover and let sit for 15 minutes to meld in flavor.

Pour into hot sterile jars, wipe rim and seal with hot sterile lids and rings.   Process in hot water bath 10 minutes.

Let cool until morning, label and store in cool, dark place until ready to use.

This is wonderful in sandwiches and on meats and fish, give it a try…it will soon be your family favorite too!

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Inside Out Chocolate Chip Cookies

Inside Out Chocolate Chip Cookies

 

1 cup sugar

3/4 cup brown sugar

3/4 cup butter

1/2 cup shortening

1 tsp vanilla

2 eggs

2 1/2 cups flour

1/2 cup baking cocoa

1 tsp baking soda

1/4 tsp salt

1 1/2 cups vanilla milk chips

1 cup nuts, chopped

 

Preheat oven to 350° F.

 

Beat together sugars, butter, shortening, vanilla and eggs until smooth.   Stir in flour, cocoa, baking soda and salt.   Stir in vanilla milk chips and nuts.   Drop dough by rounded Tablespoon 2 inches apart onto baking sheet.   Bake 10 to 12 minutes or until set.   Cool a few minutes; remove to wire rack to cool completely.   Makes 4 1/2 dozen cookies

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Old Fashioned Half Pound Cake

Old Fashioned Half Pound Cake 

1/2 lb. butter
1 2/3 c. sugar
Pinch salt
5 eggs
2 c. flour, all purpose
1 tsp. vanilla
1/2 tsp. pure lemon extract or 1 tsp lemon zest

Cream butter and sugar very well. Add eggs one at a time. Beat well after each addition. Add extract then beat in salt and flour. Butter and Flour loaf pan. Bake 40 minutes at 350 degrees F. May dust with powdered sugar or serve with sliced fruit and fruit syrup.

Double recipe for full pound cake and bake in bundt pan for 1 hour 15 minutes.

The Old English Pound Cake had 1 lb of each butter, sugar, eggs and flour plus a bit of salt, lemon or vanilla for flavoring

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