So far, this is my favorite of Granny’s recipes!
- 1 cup butter
- 2 cups sugar
- 5 eggs, separated
- 2 cups flour
- 1 tsp baking soda
- 1 cup buttermilk
- 1 2/3 cup coconut
- 1/2 cup butter
- 8 ounces cream cheese
- 3-4 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup chopped nuts
For cake: Blend butter in electric mixer. Slowly add sugar and beat until fluffy. Add egg yolks one at a time. Sift flour and soda; add alternately with buttermilk, beginning and ending with flour mixture. Add coconut. Beat egg whites until stiff peaks and fold into batter. Pour into greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes.
For filling: Mix butter and cream cheese together. Gradually add sugar and continue beating until smooth and fluffy. Add vanilla and salt. Spread between layers and top of cake. Use 1 cup coconut and nuts to garnish.
1 2/3 cups rolled oats
1/2 cup granulated sugar
1/3 cup flour (If you want to make this gluten free, use oat flour, or oats processed in your food processor until fine.)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (raisins, dried apples, dried mangoes, dried blueberries, coconut flakes, flax seeds, sesame seeds, almonds, peanuts, etc.)
1/3 cup peanut butter or another nut butter (I use soy butter to make this nut free.)
1 teaspoon vanilla extract
6 tablespoons oil (I use olive oil to make this allergen free for Charles, but you could use butter or coconut oil.)
1/4 cup honey
Preheat the oven to 350F. Grease an 8″ x 8″ x 2″ pan.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, nut butter, and honey. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 35 minutes, until they’re brown around the edges.
Adapted from Smitten Kitchen.
1/2 cup butter
1 cup sugar
2 eggs, beaten
3 bananas, finely mashes ( for serious and extreme moist and delicious, try 4 bananas)
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
Remove odd pots and pans from oven.
Preheat oven to 350º.
Cream together butter and sugar.
Add eggs and mashes bananas.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 55 minutes.
Keeps well, refrigerated.
24 slider buns or dinner rolls
24 ounces deli sliced ham or leftover ham
6 slices swiss cheese
- 1 cup melted butter
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 tsp worcheshire sauce
- 1-2 tablespoons minced dried onion
Mix together ingredients butter through onion. Place bottom rolls in pan, arrange ham evenly over rolls, and top with 1/4 slice of swiss cheese. Put tops on sandwiches and pour the sauce evenly over the rolls. Bake at 350 for about 15 min, or until hot.
- 1 c. Melted butter
- 2 c. Sugar
- 2 t. Vanilla or almond extract
- 4 egg
- 1 c. Flour
- 2/3 c. Coco powder
- 1 t. Salt
Mix all ingredients until a batter forms. Bake in a 9×13 pan at 350 for 35-40 min.
- 3 pounds boneless chicken thighs
- 6 cloves garlic, minced
- 1 onion, chopped
- 6 cups chicken broth
- 1/4 cup-1 cup green chiles (depending on preference)
- 1 container Mark Schlereth’s Stinkin good green chili
- 2-4 cups hominy
- optional: add some frozen corn, white beans or a can of diced tomatoes
- Toppings: avocado, cilantro, jalapeno, corn chips or Fritos, raw onion, cheese, sour cream
Put all ingredients chicken through green chili in crock pot and cook on low 6ish hours. Add hominy, beans, tomatoes or corn. Heat through. Shred chicken and serve topped with any of the listed toppings.