Granny's Samples

Sausage Gravy Made by Granny's Kitchen CookbooksFried 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

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Hamburger Vegetable Soup.jpgHamburger-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

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Lazy Mans Pie- Peach Cobbler.jpg

1 stick butter or margarine
1 C. milk
1 C. sugar...
1 C. flour
1 tsp. baking powder
Dash of salt
1 qt (4 cups) fruit, sweetened (peaches, cherries, blackberries, etc.)

Melt butter in baking pan. Mix flour, sugar, baking powder, salt, and milk. Pour batter in pan on top of butter; cover with fruit. Do not stir; batter will rise to top as it bakes and absorb the flavor of the fruit. Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream. So easy!

Note: A 9" by 13" baking dish can be used.
If using canned fruit, drain fruit. If using fresh fruit, sweeten with a bit of sugar to desired sweetness. (I use 1/8 cup)

Granny's Kitchen, p.364
www.grannyskitchencookbooks.com

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Chocolate Elair Dessert 2.jpg

Chocolate Eclair Dessert

2 - 3 1/2 oz. pkgs. instant vanilla pudding mix
3 C. milk
1- 8 oz. carton Cool Whip...
Graham Crackers (about 2/3 lb.)
Chocolate Glaze (or 1 can Chocolate Frosting)

Mix pudding with milk and let stand 5 minutes. Fold in Cool Whip. Butter 9x13" pan or dish. Line with 1/3 of crackers; spread with half of pudding mixture. Spread with another layer of crackers and remaining half of pudding. Spread with crackers again. Spread Chocolate Glaze on top of crackers. Refrigerate until set. Cut into squares.

Chocolate Glaze:
1 C. sugar
1/3 C. cocoa
pinch of salt
1/4 C. milk
1/4 stick margarine
1 tsp. vanilla

Combine sugar, cocoa, salt, and milk. Bring to a boil; boil 1 minute. Add margarine and vanilla. Cool slightly and spread over crackers.

Granny's Kitchen p.387
www.grannyskitchencookbooks.com

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Pecan Tarts 2.jpg

Pecan Tarts

Pastry:
1- 3oz. pkg. cream cheese, softened
1 stick of margarine or butter, softened...
1 C. flour
Dash of salt

Blend together cream cheese, margarine, flour and salt. Shape into 24 balls; press each ball into 1 3/4" muffin tins (press dough in bottom and sides with fingers, do not leave any holes).

Filling:
2 eggs, beaten
1 C. brown sugar
2 T. margarine or butter, melted
1 tsp. vanilla
Dash of salt
1 C. pecans, chopped

Combine eggs, brown sugar, margarine, vanilla, and salt. Mix well (do not beat with beater, or tops will be crusty instead of a nutty one). Divide pecans evenly in pastry shells. Pour filling in shells, filling 2/3 full. Bake at 350 degrees for 20-25 minutes. Cool slightly before removing from pans. Cool on wire rack. Makes 24. "Nutty" rich--a real favorite.

Granny's Kitchen p.39
www.grannyskitchencookbooks.com

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Cherries in the snow 3.jpg

Cherries In The Snow (or Strawberries)

1 angel food cake
2 pkgs. whipped topping (Dream Whip)
1 C. cold milk...
1 C. sugar
2- 8 oz. pkgs. cream cheese, softened
1 tsp. vanilla
2 cans cherry pie filling (or strawberry glaze)

Prepare whipped topping with milk (have bowl and milk real cold; do not use raw milk). Beat in sugar, cream cheese, and vanilla. Break angel food cake (remove all brown) into pieces. Place pieces of cake and creamed mixture in alternate layers (starting with cake and ending with creamed mixture) into a 13"x9"x2" dish. Chill. Cover with cherry pie filling (or strawberry glaze). Colorful and yummy!

TIP: Cut the brown off the angel food cake with a knife before breaking into pieces.

Granny's Kitchen p.390
www.grannyskitchencookbooks.com

 

 

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From a Kitchen in Bedford, VA

"Your recipes have brought many warm smiles to my table.  Everybody always asks me for my "secrets" to my cooking.....and I always respond by syaing it starts with a menu/plan and great recipes!  Your cookbook(s) have both; I have especially enjoyed your menu selection and personal comments throughout your book.  Thank you for the generous amount of time and energy you have given to share your "secrets" with so many families.  I have become a better cook/planner of meals because of your talents in sharing your knowledge and skills." More Seals of Approval

Granny's Wise Words

  1. Give for the joy of giving.  If you only give to get---you are not giving, you are trading.

  2. Protect muffin tins by filling the unused cups with water to prevent scorching.

  3. To ensure uniformly sized muffins (or cupcakes), use an ice cream scoop to transfer batter from mixing bowl to muffin tins.

  4. Do not store crisp and soft cookies together.  Store soft cookies n tightly covered containers---crisp cookies in loosley-covered containers.

  5. Need a dessert in a hurry---warm a donut; split and fill with ice cream.  Top with Carmel Sauce (p. 397 of Granny's Kitchen.)