GRAMMIE'S NO FRY DOUGHNUTS

OVEN - 425 degrees

INGREDIENTS

2 pkgs. active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/3 cup shortening (Crisco)
4 1/2 cups flour
About 1/4 cup melted butter
Cinnamon/Sugar or vanilla and/or chocolate icing for topping

DIRECTIONS:

In a large mixer bowl, dissolve yeast in warm water. 
ADD milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and 2 cups flour
BLEND - 1/2 minute on low speed scraping the bowl
BEAT - 2 minutes medium speed
STIR in flour until smooth, scraping the sides of the bowl
COVER and let rise 'til double in size (50-60 minutes)

TURN DOUGH onto well-floured board; roll around lightly to coat with flour
(dough will be soft to handle)
ROLL to about 1/2" thick
CUT with doughnut cutter
LIFT doughnuts with spatula and place 2" apart on greased baking sheet.
BRUSH with melted butter
COVER
Let RISE 'til double again (about 20 minutes)
Heat oven to 425 degrees
BAKE 8-10 minutes until golden brown
Immediately brush with melted butter and shake cinnamon/sugar or spread with vanilla or chocolate glazee icing

If FREEZING - no longer than one month 

(HA! who was she kidding? 
No matter how many she made, these tasty treats 
didn't even last a day in our house!)

GRAMMIE'S PORK CHOPS with APPLES and ONIONS

INGREDIENTS:

* 4 - 8oz. bone-in center cut pork chops (about an inch thick)

* 1/4 tsp. salt

* 1/2 tp. freshly ground black pepper

* 1 tsp. canola oil

* Cooking spray

* Chopped/minced onion (about 1 3/4 cups)

* 2 cups water (unless using fresh apples)

* 1/4 cup firmly packed brown sugar

* 1 tsp. cinnamon

* 1/2 tsp. ground cloves, same amount of ground ginger

* 1 (5 oz) package of dried apple rings (or fresh apples)

Grammie didn't have a slow-cooker, but her recipe was very similar to this one and you can set it and forget it!

DIRECTIONS:

1. Sprinkle pork with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add pork to pan; cook 3 minutes on each side or until browned. 

2. Transfer pork to a 5-quart electric slow cooker coated with cooking spray, reserving drippings in pan. Reduce heat to medium. Add onion to drippings in pan; sauté 3 minutes or until tender. 

3. Stir in 2 cups water, scraping pan to loosen browned bits. Stir in brown sugar and next 3 ingredients (through ginger). Remove pan from heat.

4. Add apples rings to slow cooker; pour onion mixture over apples. 

Cover and cook on LOW for 3 to 3 1/2 hours or until tender. 

5. Serve pork chops with apple mixture and some greens, squash, potatoes, veggies of your choice.

*If using fresh apples you can reduce water amount to 1/2-3/4 cup (depending on how juicy the apples are)

GRAMMIE'S PARKER HOUSE CLOVERLEAF ROLLS

 INGREDIENTS

• 
  
• 1/4 cup vegetable shortening
• 1 teaspoon salt
• 1 egg
• 3 1/3 cups all-purpose flour

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water (110 degrees F (43 degrees C))
• 1 cup milk
• 1/4 cup white sugar
• Pre-Heat OVEN 400 degrees
  
  
  
• DIRECTIONS:
• 1) Heat the milk in a saucepan over medium heat until bubbles begin to form, but the milk is not simmering. Stir in the sugar, shortening, and salt; set aside until cooled to 110 degrees F (43 degrees C). Sprinkle the yeast over the warm water and set aside for 5 minutes.
• 2) BEAT the egg in a mixing bowl, then stir in the yeast and milk. Stir in half of the flour until no lumps remain, then stir in the remaining flour a little at a time until a smooth dough forms. Place into a greased bowl, turn once to grease the top, cover, and let rise until doubled in bulk, about 2 hours.
• 3) Grease a 12 sectioned muffin tin. Deflate the dough, and place onto a well-floured work surface. Divide the dough into 36 pieces, and form into balls. Place 3 balls into each muffin cup. Cover, and let rise in a warm place until doubled in bulk, about 1 hour.
• 4) Preheat an oven to 400 degrees F 
• 5) BAKE in the preheated oven until golden, 12 to 15 minutes. Serve warm.                                                                                                                           
•   YUM!!

GRAMMIE'S CRANBERRY SWIRL COFFEE CAKE

OVEN - 350 degrees

INGREDIENTS:
1 stick of butter or margarine
1 cup of sugar
2 eggs
1/2 pint Sour Cream
1 7 oz. can Whole Cranberry Sauce
1/2 cup Walnuts
2 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Almond extract

DIRECTIONS:
1) CREAM butter, ADD sugar and unbeaten EGGS

2) ADD dry ingredients alternately with sour cream

3) ADD flavoring

4) Put batter into GREASED 9" TUBE PAN - LAYERING batter with cranberry sauce

5) SPRINKLE with nuts - pressing them in a little

6) BAKE 50 minutes at 350 degrees

TOPPING:
MIX together -
3/4 cup confectioners' sugar
1 TBSP warm water
1/2 tsp. Almond extract

Let cake cool for 5 minutes - Take it out of the tube pan and drizzle frosting on top

HOLIDAY BOURBON BALLS

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  (Makes 30–40 cookies)
  INGREDIENTS:
  I package of vanilla wafers, crushed 
• 1 cup powdered sugar
• 1 cup crushed nuts (walnuts or pecans both work)
  3 Tbsp. light corn syrup
  1/2 cup bourbon
  powdered sugar
  Mix together the wafers, 1 cup powdered sugar, nuts, corn syrup, and bourbon. Shape into quarter-sized balls and roll in powdered sugar. Refrigerate for at least two hours.
• 
  

PHYL'S PINEAPPLE UPSIDE DOWN CAKE

OVEN 350 degrees

INGREDIENTS:
1 can 15 oz. crushed pineapple
1 cup brown sugar packed
1/4 cup butter (melted)
3 cups sifted flour
1 1/2 cup granulated sugar
5 tsp. baking powder
1 tsp. salt
1 cup softened shortening
2 eggs
1 TBSP. vanilla

(I recall that sometimes Maraschino cherries added to the pineapple mix and that sometimes she'd use pineapple rings, not crushed pineapple)

DIRECTIONS:
1) GREASE pan -  9 x13"  or a 10" skillet

2) DRAIN crushed pineapple and reserve juice. COMBINE margarine, brown sugar, pineapple and 2 tablespoons pineapple juice. SPREAD onto the bottom of a 9x13 inch pan. Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.

3) COMBINE flour and baking powder. Set aside.

4) CREAM shortening and white sugar until light and fluffy. ADD eggs and vanilla, and BEAT for 1 minute. ADD flour mixture alternately with juice, beginning and ending with the dry ingredients.

5) POUR batter over pineapple mixture in pan. Bake at 350 degrees F for 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes and then turn over onto serving plate. 
(Though I recall Grammie would pull it out of the oven and immediately turn it over onto a serving plate without any problems...I think!)

GRAMMIE'S APRICOT TWIRLS

Another HOLIDAY Favorite - A Nice Breakfast Treat!

OVEN - 350 degrees

INGREDIENTS:

2 sticks butter or margarine, melted and cooled
3/4 cup sour cream
2 cups flour

1 - 2 jars of APRICOT JAM

DIRECTIONS:

• 1.
  In a bowl, mix the butter, sour cream and flour and mix well.
• 2
  .Refrigerate for at least 2 hours (no longer than 9 hours) After refrigerated, divide the dough into 4 sections.
• 3.
  Roll each section into a thin circle and then cut this circle into 8 wedges.
• 4.
• Put 1 tsp Jam at the wide edge of each wedge.
• 
  
• 5. Roll up, starting at the wide edge.
• 6.
  Place on a greased cookie sheet, pointed side down.
• 7.
  Bake at 350 degrees until lightly browned and puffed up (20-30 minutes)
• 8.
  Dust with Confection Sugar while still warm.

GRAMMIE'S OLD FASHIONED GINGERBREAD CAKE

OVEN - 350 degrees

INGREDIENTS:

1/2 cup brown sugar
1/2 cup butter
1 large egg
1 cup molasses
1/2 cup applesauce
2 1/2 cups all purpose flour
1 1/2 tsp. Baking Soda

SPICES:
2 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1 tsp. salt

1 cup hot water

DIRECTIONS:

Preheat your oven to 350° and set a rack to the middle position. 
Grease and flour a 9-inch square baking pan and set aside.

In the large bowl of a standing or handheld mixer, cream the butter and brown sugar until fluffy, about 2 minutes. Add the egg and continue beating. Add the molasses and beat well. In a separate medium-size bowl, whisk together the flour with the baking soda, spices, and salt. Add the dry mixture to the wet ingredients; then add the hot water. Stir gently until the batter is just smooth.

Pour the batter into the prepared pan, and bake until the edges begin to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack to cool; then cut into squares and serve warm, topped with powdered sugar or fresh whipped cream.

MOM'S WACKY CAKE

OVEn 375 degrees

INGREDIENTS

• 1 1/2 cups (7 ounces) bleached all-purpose flour
• 1/4 cup (0.75 ounce) unsweetened, nonalkalized cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (7.5 ounces) granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon white or cider vinegar
• 6 tablespoons vegetable oil
• 1 cup water
2. DIRECTIONS:
3. 1. Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
4. 2. Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
5. 3. Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
6. 4. Bake for 35 to 40 minutes, or until the top is springy and a toothpick inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.

5. Sprinkle with confectioners' sugar or any other favorite frosting

A great easy-to-make treat....

We could even make it as kids...

(and it was a chemical reaction/science experiment too!!)

STRAWBERRY PIE

Joey shared this one....

I don't know if this is the exact recipe that Grammie used.

We'll have to leave that up to Flo and Janet to race for the last piece and decide!

And top it with a nice dollop of whipped cream...

a delightful summer treat!

CHEWY MOLASSES COOKIES

OVEN - 375 degrees

Ingredients

SERVINGS: MAKES 2½ DOZEN

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¾ teaspoon ground cardamom
• ½ teaspoon kosher salt
• 1 large egg
• ½ cup (1 stick) unsalted butter, melted
• ⅓ cup granulated sugar
• ⅓ cup mild-flavored (light) or robust-flavored (dark) molasses
• ¼ cup (packed) dark brown sugar
• Coarse sanding or raw sugar (for rolling)

DIRECTIONS: 

• Place racks in lower and upper thirds of oven; preheat to 375°. 
• Whisk flour, baking soda, cinnamon, ginger, cardamom, and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses, and brown sugar in a medium bowl. Mix in dry ingredients just to combine.
• Place sanding sugar in a shallow bowl. Scoop out dough by the tablespoonful and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spacing 2” apart.
• Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked, and just set around edges (over-baked cookies won’t be chewy), 8–10 minutes. 
• Transfer to wire racks and let cool.
• Do Ahead: Cookie dough can be made and rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic bags. Let sit at room temperature 30 minutes before rolling in sugar.

GRAMMIE'S PINEAPPLE SQUARES

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• 
• 
  
• On nights when Grampy had classes, Grammie would make these delicious PINEAPPLE SQUARES. They'd always be warm and ready when he arrived home for the first piece 
• (if little Mikey didn't get to them first!)

OVEN - 325 degrees

• PASTRY:
• 4 c. flour
• 2 c. butter, margarine or shortening
• 1 c. sour cream
• 1 t. vanilla
• 1 t. salt
• FILLING:
• 3 c. crushed pineapple, drained
• 1 c. sugar
• 3 T. cornstarch
• TOPPING/DRIZZLE:
• 1/2 c. powdered sugar
• milk

DIRECTIONS:

• 1. Cut butter into flour with 2 knives, add sour cream and vanilla. Mix well.
• 2. Refrigerate 2 hours.
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  3. Cook pineapple, sugar and cornstarch over medium heat, stirring constantly, until thick and clear. Cool.
• 4. Roll out 1/2 of the dough and place on bottom of an un-greased cookie sheet (with sides).
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• 5. Spread cooled filling evenly over dough.
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• 6. Roll out rest of dough and cover filling.
• 7. Bake @ 325° for 55 minutes, or until golden brown.
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• 8When cool, sprinkle with powdered sugar or mix powdered sugar and milk to make a thin drizzle and cut into squares. (Grammie did the Drizzle topping)

PEANUT TAFFY BRITTLE

2 cups sugar

1/2 tsp salt

1 cup light corn syrup

1 cup water

3 cups roasted peanuts

2 TBSP. butter

2 tsp. vanilla

2 tsp. baking soda

Butter a large shallow pan  - 15 x 10 x 1

BLEND sugar, salt, syrup and water in a large heavy pan

COVER

Bring to a BOIL

Uncover and cook over high heat to 234 on the Candy Thermometer
(long thick threads of syrup will spin from spoon when lifted from syrup) 

RUB salt from peanuts with clean towel 

ADD Peanuts slowly to the boiling syrup, stirring constantly and keeping mixture bubbling all the time

COOK over a HIGH HEAT, stirring constantly for 8 minutes

STIR in butter

COOK to 300 on the Candy Thermometer
(a spoonful of syrup will separate into brittle threads when dropped into cold water)

REMOVE from heat

STIR in vanilla

QUICKLY sprinkle baking soda on top, then stir vigorously about 15 seconds, or until the mixture is light and puffy

POUR immediately into prepared pan

COOL completely

Break into bite size pieces

Store in an air-tight container

GRAMMIE AND GRAMPY'S -- PENUCHE FUDGE

• 
  
• 
• 
  
• Vegetable oil cooking spray
• 1 can (5 ounces) evaporated milk
• 1 1/2 cups packed light-brown sugar
• 5 ounces (1 1/4 sticks) unsalted butter
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 3 ounces toasted walnuts, chopped (1 cup) (optional)
• DIRECTIONS:

1. Coat a 5-by-10-inch loaf pan with cooking spray (I don't think they used this!) Line with plastic wrap leaving a 2-inch overhang on 2 sides.
2. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, STIRRING constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.
3. Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.
4. Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Un-mold fudge using plastic overhang, and discard plastic. 
5. Cut into 18 pieces. (all that work for 18 pieces that Mike would eat 3/4 of!!)