A recipe box came into our possession from an aunt of ours. It was filled with favorite recipes and comments such as “try me, delicious, this one great, and a good one."
Most of us can remember certain smells of cooking associated with people, places and events.
My aim is to share recipes of by-gone days as well as those modern as the microwave and low-fat.
Come now, let us peep into “Grannie's Recipe Box” and discover the joy of creating good things to eat.
You can deep-fried just about anything you can wrap your mind around. Just use this basic technique and you can have a deep-fried whatever! Some of the best candy bars to deep fry are Snickers, Mars Bars, Three Musketeer and Milky Way. Other candies that work are Almond Joy, Twix and Kit Kat. Some other good items to deep-fry are Twinkies and Oreo Cookies, don't limit your imagination. I am not saying these are good for you loaded with fat, sugar and calories, but they are simply delicious. You now can have State Fair food from your own kitchen in a short time, let the kids help, they will love them.
Deep Fried Instructions:
4 large Snickers bars
1 cup milk
1 cup self-rising flour
4 wooded skewers
Vegetable oil, for deep-frying
Use a skewer or Popsicle stick and push into Snickers bar.
Freeze Snicker bar for at least 2 hours or overnight.
In a medium bowl, whisk together the flour, egg and milk, making a batter like pancakes. Heat oil to 350 degree in a deep pot about 4 to 6 inches of vegetable oil.
Dip the Snicker Bar into batter by holding by the skewer; turning to coat it all over.
Using caution place the Snickers with skewer in the hot oil, turn until browned and crisp, about 1 1/2 to 2 minutes.
Remove each bar by the skewer using tongs.
Drain on paper towels or a rack and serve warm.
Sprinkle with powdered sugar, if desired.If you so desire serve with ice cream or french fries!
This pie is so easy, I have made it many times. It is always a favorite at any gathering. This yummy Cherry Cream Cheese Pie looks so elegant on the table for holiday meals. You need to make two pies, one disappears before everyone gets a taste!
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 can cherry pie filling
1 graham cracker crust
Beat softened cream cheese until light and fluffy.
Add milk; blend well.
Stir in lemon juice and vanilla.
Pour into graham cracker crust.
Chill 3 hours or until firm.
Top with cherry filling.
These delicious light Refrigerator Yeast Rolls do their rising in the refrigerator. In as little as two hours they will be ready to shape. They may be left longer if needed for a later time. I have made this recipe many times and the pan is always empty!
1 package dry yeast or 2 ¼ teaspoons
¼ cup warm water
¾ cup milk, scalded
¼ cup shortening
¼ cup sugar
1 teaspoon salt
3 cups flour
Soften yeast in warm water; set aside.
Mix milk, shortening, sugar and salt; cool to lukewarm.
Add to milk mixture 1 cup flour; beat well.
Beat in yeast mixture and egg.
Add remaining flour; mix well.
Place in greased bowl, cover and store in refrigerator at least 2 hours or until needed.
About 1 ½ to 2 hours before serving time, shape dough on floured surface.
Let rise in warm place until doubled, about 1 ¼ hours.
Bake at 400 degree oven for 12-15 minutes.
Makes 16 medium rolls.
This recipe for Chicken and Rice Casserole is quick and easy to assemble and tuck in the oven to cook. It is moist and delicious. We like dark chicken meat so I use legs or thighs in place of the fryer. Serve with green beans or a tossed salad.
Easy Chicken and Rice Casserole
1 fryer, cut up or chicken pieces
1 cup rice, or 1 small box Minute Rice
1 cups water
1 can cream of chicken soup
1 package dry onion soup mix
Grease a shallow pan or glass dish.
Put uncooked rice in pan; lay chicken piece on top of rice.
Mix water and cream of chicken soup; pour over chicken.
Sprinkle onion soup mix on top.
Seal pan with foil and bake in 350 degree oven for 40 minutes.
Remove foil and brown at 400 degree for 20 minutes.
Peach Cobbler is one of my favorite desserts. I like the crust for my cobblers to have the pastry crust instead of the batter crust. The crust for this cobbler may be rolled in cut into strips or crumbled over the top of the peaches. A scoop of vanilla ice cream is the crowning touch to this yummy dessert.
Homemade Peach Cobbler
4 cups sliced fresh peaches
1 cup sugar
½ cup boiling water
1/3 cup butter or oleo
1 ½ cups flour
1 teaspoon salt
½ cup Crisco shortening
¼ cup water
Place peaches in a large flat baking dish.
Cover with sugar; add boiling water.
For pastry, cut Crisco shortening into flour and salt, then add water.
The pastry should be well chilled, it is best to make it the day before.
Crumble or slice pastry over top of peaches and dot with butter.
Bake at 400 degree for about 30 minutes.
You may use canned or frozen peaches in place of the fresh peaches, but the fresh peaches are outstanding.
7-Up Pound Cake has been in my recipe box for a long time. This is a delicious moist pound cake with a yummy lemon flavor. It freezes well, so you can make ahead of time for a special occasion. Most of the ingredients you will have on hand except for the 7-up.
7-Up Pound Cake
3 sticks butter, softened
3 cups sugar
Pinch of salt
2 tablespoons lemon extract
3 cups cake flour
¾ cup 7-Up
Preheat oven to 300 degree.
Flour and grease a bundt cake pan.
In a large bowl cream butter and sugar; addd eggs and flavor.
Add flour a little at a time.
Add salt and 7-Up last.
Bake at 300 degree for one hour and 20 minutes or until a toothpick comes out clean.
Cool to room temperature.
1/4 cup 7-Up
1/2 cup sugar
Put 7-Up and sugar in small sauce pan; bring to a boil.