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Granny Grafix© Studios Atlanta, Texas |
Come an' get it! |
granny's kitchen |
granny's kitchen |
granny's treasure box of recipes |
These recipes were passed down to me from my own grandmother. In my humble
opinion, she was the best cook in the midwest! |
1 c. uncooked rice 2 c. water 2 c. tomato juice Salt to taste 2 med. sized onions 2 chopped pimentos 1 Tbs butter Mix all together. Let come to boil on top of stove. Put in baking dish and bake 3/4 hr. at 350°. |
1-1/4 c. brown sugar 1/2 c. shortening 2 eggs 1/2 tsp. salt 1-1/3 c. pumpkin 1 tsp. vanilla 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2-1/2 c. flour 4 tsp. baking powder 1 c. raisins 1 c. broken nutmeats Cream sugar and shortening. Add beaten eggs. Stir seasoning into pumpkin and add to creamed mixture. Add raisins and nuts. Beat. Drop from spoon onto cookie sheet. Bake at 400° |
2 eggs 2 cups corn 1 cup milk 1/4 tsp. salt 1/8 tsp. pepper 3 Tbs butter 1 cup cracker crumbs Mix all in casserole dish and bake at 350° |
2 c. sugar 1/2 c. sweet milk Full Tbs butter 1 Tbs cocoa 1 tsp. vanilla 1 c. peanuts Mix sugar, cocoa and milk. Boil 6 minutes from start to bubbling. Add butter, nuts and vanilla. Take from fire. Stir just enough to mix in nuts. Drop with spoon on waxed paper. |
1 c. maple syrup 1-1/2 Tbs flour 2/3 c. water 2 egg yolks 1/16 tsp. salt 1 pt. coffee cream 1 tsp. vanilla 1 tsp. lemon juice 2 egg whites Heat syrup. Make paste of flour and water. Add hot syrup to paste, stirring constantly. Cook for 10 min. or until thick. Add to well beaten egg yolk in boiler and cool, stirring constantly, until custard cools. Add salt, lemon and cream. Freeze. Remove and add vanilla. Whip until creamy, then add beaten egg white. Freeze. |
2 gals. cukes, washed and dried 1 pt. salt, dissolved in 1 gal. water. Boil together. Pour over pickles. Let stand 1 week. Remoe; pour over enough boiling water to cover. Let stand 24 hours. Drain. Take 2 heaping teaspoons alum, dissolved in 1 gal. boiling water. Pour over pickes and let stand 2 hrs. Drain. Split each pickle 2 oz. cinnamon or cassua buds 2 oz white mustard seed 4 ls. sugar 1 oz. allspice, whole Let boil together. Pour over split pickles. Let stand 24 hrs. Drain off liquid and add 1/2 tsp. sacchrine. Let boil and pour over pickles. (May be kept in crock) |
1 pint tomatoes 4 lg. onions 3 tsp mixed spice 1 Tbs cinnamon 1 sm pepper (green or red) 2 c. brown sugar 1 c. vinegar Boil all together until done. |
DEL MAIZ (corn) FRITTERS 1 c. flour 1-1/2 tsp. baking powder 1/4 tsp. salt 1 Tbs sugar 1/3 c. milk 1 egg 1/2 c. canned corn Mix and sift dry ingredients. Add milk gradually, Add egg (well beaten) and corn. Drop from tablespoon into hot cooking oil (375°) or tested with cube of stale bread which browns nicely in 60 seconds. Drain on paper. Serve hot. |
1 qt. vinegar 2 qts. water 1 c. coarse salt 1 T. powdered alum Bring all ingredients to boil To each qart jar, add 1 clove garlic, 2 heads dill or 1 Tbs dry dill, some green (sliced) pepper. Pour hot brine over all and seal. This brine will keep and can be boiled and used as cukes become available, or 1/2 recipe can be made. If jar does not seal, pickles will still be good! |
1/3 c. Crisco 1/4 tsp salt 1 tsp vanilla 1/2 c. sugar 1 egg, unbeaten 1-1/4 c. sifted flour 1-1/2 tsp. baking powder 1/2 c. canned pineapple juice 5 slices canned pineapple 1/2 c. brown sugar Combine Crisco, salt, sugar. Add egg, juice and flour. Sprinkle brown sugar on bottom of pan. Arrange pineapples slices on sugar. Cover with batter. Bake 350° for 50 min. |
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