Granny’s Kitchen Cookbooks from Granny’s Kitchen make perfect gifts for any occasion!

Granny's Sample Recipes

Southern Raised Biscuits (Angel Biscuits)

1 pkg. dry yeast
1/4 C. warm water
5 C. flour
3 T. sugar
5 tsp. baking powder
1/2 tsp. soda
1 1/2 tsp. salt
1 C. shortening (I use 3/4 C.)
2 C. buttermilk (room temp)

Dissolve yeast in warm water. Sift dry ingredients into a large bowl. Cut in shortening. Add buttermilk, then yeast mixture. Stir until thoroughly moistened. Turn out onto floured board and knead a minute or 2. Roll out to 1/4" thickness and cut with biscuit cutter. Place on greased baking sheet. Let rise for 30 minutes. Bake at 425 degrees for 15 minutes or until brown. Brush tops with melted butter. Makes 60- 2" biscuits. Delicious---a cross between a biscuit and a yeast roll.

Variation: May omit baking powder and salt, and substitute self-rising flour for the flour.

Granny's Kitchen p.59

Fried Country Sausage with Cream Gravy

1 lb. country sausage
3 T. flour
2 C. milk
Salt and pepper

Put sausage in skillet and break apart with spatula. Fry sausage in skillet until brown. Add flour to fried crumbled sausage in skillet until sausage is well coated with flour. Add milk gradually and stir until mixture boils. Simmer until thick, stirring constantly; add salt and pepper to taste. Serves 4-6. A real country breakfast served with eggs and homemade biscuits.

Note: May also fry sausage patties and make gravy with remaining drippings and fat.

Granny’s Kitchen p.121

Hamburger-Vegetable Soup

1 1/2 lb. lean hamburger
1 C. diced potatoes
1 C. sliced carrots
1/2 C. sliced celery
1/2 C. chopped onion
1/2 C. corn, canned or frozen
1/2 C. baby lima beans or peas, canned or frozen
3 C. water
2 C. canned tomatoes (16 oz.)
2 beef bouillon cubes
Salt to taste (about 2 tsp.)
Pepper to taste (about 1/8 tsp.)
Dash of Worcestershire sauce
1/4 tsp. basil, optional
1 tsp. thyme, optional
1 tsp. sugar (my addition)

Brown hamburger and drain excess grease. Add remaining ingredients. Cover and simmer 45 minutes or until vegetables are tender. Quick and Easy!

Note: May add a 20 ounce package of mixed frozen vegetables in place of the carrots, corn, peas, lima beans, etc. (May use any mixture of vegetables desired). A quick soup!

Granny's Kitchen p. 118

Meat Loaf

1 C. bread crumbs (I use 3 biscuits)
3/4 C. milk
1 1/2 lbs. ground beef
1 egg
1/4 C. chopped onion
2 T. chopped green pepper (optional)
2 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Soak bread crumbs in milk. Add all other ingredients except ketchup. Mix thoroughly, but quickly (over mixing makes ground beef tough). Shape into a loaf and place in a 9x5" loaf dish. Cover with ketchup. Bake at 350 degrees for 1 hour or until done. Serves 6. "My favorite Meat Loaf- a family favorite".

Granny's Kitchen p. 105

Mary Jane's Honey Caramel Popcorn Crunch

3 quarts freshly-popped popcorn
1 C. blanched, slivered almonds
1 C. pecan halves
1 C. cashews or peanuts
1/2 C. butter or margarine
1 C. brown sugar
1/4 C. honey
1/4 tsp. salt (my addition)
1 tsp. vanilla

Combine popcorn and nuts in lightly greased 14x11x2" roasting pan or dish; mix well and set aside. Melt butter over medium-low heat in a medium saucepan. Add brown sugar, honey, and salt; bring to a boil and boil 5 minutes, without stirring. Stir in vanilla. Pour syrup over popcorn and nut mixture, stirring until popcorn is evenly coated. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Cool completely and break into pieces. Store in airtight containers. Makes about 4 quarts. Sweetened popcorn with a special flavor and crunch--just try to stop eating it!

Granny's Kitchen p. 317

Berry Patch Coffeecake

1 C. sugar
1-8 oz. pkg. cream cheese, softened
1/2 C. margarine
2 eggs
1 tsp. vanilla
1 3/4 C. flour
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1/4 C. milk
1/2 C. red raspberry, strawberry. or cherry preserves (or jam)

1/2 C. brown sugar
1/2 C. chopped pecans

Glaze (Optional):
1 1/2 C. confectioners' sugar
2 T. butter or margarine, softened
1-2 T. warm water
Combine sugar, cream cheese, and margarine, mixing well until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Combine dry ingredients. Add alternately to cream mixture with milk, mixing well. Pour into a greased and floured 13x9x2" pan. Dot with preserves; with a knife, swirl through batter. Sprinkle with topping. Bake at 350 degrees for 35-40 minutes. Combine glaze ingredients; swirl over coffeecake. Serve warm.

Granny's Kitchen p. 78

Hot Dog Chili Sauce

2 lbs. ground beef
1 T. shortening
1 tsp. salt
1 tsp. onion salt
2-3 T. chili powder
2 tsp. sugar (my addition)
1 1/2 qts. tomato juice (46 oz. can)
1-6 oz. can tomato paste

Brown ground beef in shortening, separating meat as it cooks ( I use potato masher). Drain off excess grease. Add remaining ingredients. Simmer until thick, about 1 hour. Serve with hot dogs.

Tip: Make a large batch and freeze in small containers for future use. I freeze mine in ice cube tray in freezer container (1 cube is enough for 1 hot dog).

Granny's Kitchen p. 113


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Menu Ideas

President’s Day Dinner

  • Pork Chops & Cheesy Potatoes
  • Broccoli or Green Beans
  • Apple Slaw
  • Monkey Bread
  • Cherry Pie Cake or Cherry Yum Yum
  • Coffee

St. Patrick Day Luncheon

  • Skillet Corn Beef Sandwiches
  • Emerald Salad on Lettuce
  • Crème de Menthe Cake
  • Iced Tea & Coffee

Easter Morning Brunch

  • Brunch Fruit Cup or Fruit Tray
  • Sausage Ring
  • Creamed Eggs in Toast Cups
  • Cheese Grits
  • Honey Bun Cake
  • Coffee

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