GRANDMA'S BISCUITS
Homemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. -Melissa Obernesser, Utica, New York
Provided by Taste of Home
Time 25m
Yield 10 biscuits.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. In a large bowl, whisk flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Add milk; stir just until moistened., Turn onto a lightly floured surface; knead gently 8-10 times. Pat dough into a 10x4-in. rectangle. Cut rectangle lengthwise in half; cut crosswise to make 10 squares., Place 1 in. apart on an ungreased baking sheet; brush tops with egg. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 165 calories, Fat 7g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 371mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S BUTTER NOODLES
This is my late mother-in-laws recipe for noodles -- her favorite for flavor and because they don't spring back when you roll them. At every family gathering she'd make the best Chicken and Noodles, dropping her prepared noodles into homemade chicken broth along with shredded cooked chicken, then serving them over mashed potatoes. I've made them many times and everyone loves them. When making multiple batches, and lacking counter space, I hang the rounds on clean plastic hangers to dry.
Provided by MOMOFADDY
Time 2h10m
Yield 4
Number Of Ingredients 5
Steps:
- In a large bowl, whisk the eggs and melted butter together with a fork. Stir in the flour, baking powder and salt until dough becomes stiff. Knead on a lightly floured surface or in the bowl for a few minutes to blend completely. Divide the dough into thirds. On a lightly floured surface, roll each piece into a sheet about 1/16 of an inch thick. Place each sheet onto a dry cloth and set aside for 30 to 45 minutes to partially dry.
- When the noodle sheets are somewhat dry, roll up one at a time into a loose spiral and cut into strips as wide as you want using a sharp knife. Spread out the noodles to dry for about 1 hour before cooking or storing in freezer containers. To use frozen noodles, thaw in the container before using.
- To cook the noodles, drop into rapidly boiling water or broth, and cook until tender, 7 to 10 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 30.1 g, Cholesterol 115.9 mg, Fat 11.5 g, Fiber 1.1 g, Protein 7.3 g, SaturatedFat 6.3 g, Sodium 701 mg, Sugar 0.3 g
GRANDMA'S HOMEMADE GRANOLA
My grandmother and I created this homemade granola recipe one day, and it is currently loved and requested by the rest of my family, including my other grandma who used to be anti-granola! My favorite ways to serve it are in coconut Greek yogurt or just in a bowl with milk. Simple and awesome.
Provided by MadC
Categories 100+ Breakfast and Brunch Recipes Cereals Granola Recipes
Time 1h
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Cover a baking sheet with aluminum foil and spray with nonstick cooking spray.
- Mix oats, pecans, almonds, and coconut flakes together in a large bowl. Set aside.
- Combine vegetable oil, brown sugar, honey, maple syrup, cinnamon, vanilla extract, and salt in a medium saucepan over medium heat. Stir gently until it begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola onto the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more.
- Remove from the oven and let cool, 20 to 30 minutes. Toss with cranberries. Store in an airtight container.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 40.7 g, Fat 19.6 g, Fiber 4.8 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 112.5 mg, Sugar 22.9 g
GRANDMA'S NOODLES II
Homemade soup noodles.
Provided by Sandy
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 5
Steps:
- Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
- Roll out dough, and let stand for 20 minutes.
- Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
- Drop into hot soup--cook for about 10 minutes.
Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g
BIG BATCH OF GRANDMA'S BISCUITS WITH MOLASSES BUTTER
Provided by Katie Lee Biegel
Categories side-dish
Time 35m
Yield 12 to 15 servings
Number Of Ingredients 10
Steps:
- For the biscuits: Preheat the oven to 450 degrees F. Grease a baking sheet.
- In a large mixing bowl, combine the flour and the chilled, cubed butter. Using a pastry blender, cut the butter into the flour until it resembles a coarse meal. Alternatively, combine the flour and chilled butter in a food processor and pulse to combine until it resembles coarse meal, then transfer to a large mixing bowl.
- Stir in the baking powder, salt, sugar and baking soda. Form a well in the center of the flour and pour in the buttermilk. Mix with a fork until all of the ingredients are incorporated and the dough begins to shape into a ball. (The dough will be slightly dry.)
- Dust a clean work surface with flour, coat your palms, and rub some on a rolling pin. Turn out the dough onto the work surface. Knead the dough for 1 to 2 minutes, folding it over onto itself each time. Pat the dough into a rectangle and then roll the dough to about 1/2-inch thick. Dip a 3-inch biscuit cutter or the rim of a 3-inch-wide glass in flour, and then cut out the biscuits. Alternatively, use a knife to cut the biscuits into 3-inch squares. Reshape the leftover dough into a ball, roll it out again, and cut out more biscuits. Repeat this process until the dough is gone.
- Place the biscuits on the baking sheet and bake until the tops are golden brown, 12 to 14 minutes. While the biscuits are still hot, brush the biscuits with the 2 tablespoons softened butter.
- For the butter: Stir or mash the butter and molasses or honey together to combine, leaving a few streaks of molasses visible.
- Serve the flavored butter with the warm biscuits.
MOCK MAYONNAISE
How is this not already posted here? Like mayo? Of course you do. Here's a much more guilt-free version. Found at Holistic Living website.
Provided by MechanicalJen
Categories Low Protein
Time 2m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Place the cornstarch in a small saucepan, whisk in the cold water, and set the pan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Boil for 1 to 2 minutes or until the mixture is clear. Remove from the heat and transfer to a small bowl.
- Whisk in the olive oil, vinegar, yogurt, mustard, and horseradish. Store tightly covered in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 298.6, Fat 27.6, SaturatedFat 4, Cholesterol 1.8, Sodium 94.2, Carbohydrate 10.3, Fiber 0.3, Sugar 2.5, Protein 1.8
GRANDMA TUTTLE'S BEACH RICE
My Grandmother Tuttle started making this during my teenage years. I'm not sure where she got the recipe but everyone loves this stuff. Very simple and a great change from regular rice. So easy to make and just toss it in the oven.
Provided by For JTs Grandma
Categories Rice
Time 1h5m
Yield 4 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in 1.5 quart casserole dish.
- Mix in all other ingredients.
- Bake at 350 degrees for 1 hour.
- I usually stir it after 20 or 30 minutes to mix up the onions and mushrooms, but it's not required.
Nutrition Facts : Calories 208.6, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 590.6, Carbohydrate 28.9, Fiber 1.1, Sugar 1.3, Protein 5.2
GREAT GREAT GRANDMA'S PERSIMMON PUDDING
My mother used to make this for Christmas in the 1960's. It was really sweet and brown if my memory serves me. According to the recipe this is from Indiana circa 1850. At the bottom of the recipe is written: "Lena Chambers, Gina Allen's niece by marriage". Allen was my mother's maiden name, Betty Gene Allen. Beurah Allen was my grandmother's last name by marriage, she was born in 1884, Beurah Hawkins. So this from my grandfather's side of the family, Vern C. Allen. I have no information on how Gina Allen or Lena Chambers fit in the family tree. Gina Allen could have been my great great grandmother. The measurements listed here are from the original 1850 recipe where quarts and pints are mentioned. There are 2 cups to a pint and 4 cups to a quart. I did change the amount of butter from: "chunk of butter size of an egg), to: "4 tablespoons". I don't think the Zaar program would accept the amount, "chunk".
Provided by Chef Stevo
Categories Dessert
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 2 quarts of milk poured over 1 quart of persimmons. (Remove seeds by running through a colander).
- Add 1 quart flour and 1+1/2 pints sugar, (mix together so flour won't lump), to the pulp and milk mixture.
- Mix together well: 1 teaspoon soda, 3 whole eggs (beaten), and chunk of butter (size of an egg).
- Mix and pour into a large crock or roaster and bake in a moderate oven '(350*F)', for 3 hours. Stir 'while baking' a couple of times.
- Serve with whipping cream.
- I had to add 'baking' to the ingredient soda as the Zaar program wouldn't accept just soda and '+' for 1+1/2 pints sugar as it looked like eleven halves in the directions.
- My mother added the 'mix together so flour won't lump' as the original recipe has the flour at the bottom of the recipe and doesn't tell how or when to add it. She also added the '350 degrees' and 'while baking' as the original recipe didn't have this information. She also had: chunk of butter the size of a walnut (or egg). As for the persimmons, I'm just guessing, she cut out the stem and skinned them before she put them through the colander to seed them?.
- I suppose you would want to preheat the oven too, as I believe this was originally made in a wood stove oven?.
- Not listed here is cinnamon and nutmeg as other recipes on Zaar have in them but I'm sure it would help this recipe. Maybe a poor farmer's wife didn't have these spices in 1850 Indiana?
Nutrition Facts : Calories 377.1, Fat 8.6, SaturatedFat 4.9, Cholesterol 59.6, Sodium 178.1, Carbohydrate 67.3, Fiber 0.8, Sugar 37.5, Protein 8.5
GRANDMA'S MAYONNAISE BREAD
Make and share this Grandma's Mayonnaise Bread recipe from Food.com.
Provided by Chocolate Lover
Categories Quick Breads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425.
- Mix all ingredients.
- Pour into round cake pan or muffin tin.
- Bake until golden brown.
Nutrition Facts : Calories 115.4, Fat 3.4, SaturatedFat 0.9, Cholesterol 4.8, Sodium 326.8, Carbohydrate 18.2, Fiber 0.6, Sugar 0.5, Protein 2.8
GRANDMA'S "WESTERN STYLE PANCAKES"... AND/OR WAFFLES!
My grandma made these pancakes since I was a little girl, then passed on the recipe to my mom and dad (it still remains one of the only things Dad claims that he can actually make), who passed it on to me. After tasting these, I have the hardest time eating pancakes from a mix! I also double the recipe and make waffles, flash-freeze them, and store them in a zipper-lock bag - my family likes these better than the frozen boxed ones!
Provided by KindergartenMom
Categories Breakfast
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, baking powder and salt in a large bowl.
- In a separate bowl, beat eggs and add wet ingredients *and sugar*. (If you add sugar to the dry ingredients though, it's still good -- for some reason it seems better if it's added to the wet ones, though!).
- Add wet ingredients to the dry, and mix well (by hand).
- Pour into your waffle maker and follow the waffle maker directions, or pour approximately 1/4 cup onto a hot griddle (I use an electric griddle at approximately 350 degrees).
- When the top of the pancakes start to bubble and the bubbles start to pop, they are ready to flip. Flip the pancakes and cook until the other side has cooked and the pancakes are golden brown.
- Serve with whipped cream and strawberries or with butter and maple syrup --
- Enjoy! (Mmmmm!).
Nutrition Facts : Calories 555.8, Fat 25.7, SaturatedFat 6, Cholesterol 122.8, Sodium 967.5, Carbohydrate 68.3, Fiber 1.7, Sugar 12.8, Protein 13.6
GRANDMA TUTTLE'S MAYONNAISE
Ever since I was a little girl, I can remember my mom making mayo for my dad and the mixer running and running while it mixed. It seemed like it took forever to make but my daddy loved it so she made it. Her recipe says it was my Grandma's recipe. CHILL EVERYTHING BEFORE MAKING!
Provided by For JTs Grandma
Categories < 30 Mins
Time 30m
Yield 3 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Chill bowl, beaters and all ingredients before making this!
- Mix egg, salt, mustard and pepper well.
- Add small amount oil at a time and beat well until one cup is used.
- Add lemon juice slowly and alternate with remaining oil, very slowly.
- Chill.
Nutrition Facts : Calories 199.6, Fat 22.3, SaturatedFat 3, Cholesterol 20, Sodium 91.1, Carbohydrate 0.1, Protein 0.5
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