Granny's Recipe Book

Kaggaren’s Cutout Sugar Cookies

1 ¼ Cups Butter

2 Cups Sugar

2 Large Eggs

5 Cups Flour

1 Teaspoon Salt

4 Teaspoons Baking Powder

1 Teaspoon Nutmeg

1 ½ Cups Milk

Cream butter and sugar together. Add egg, beat until fluffy. Stir in dry ingredints and milk. Roll to ¼ inch thick. Cut into shapes, place on baking sheet. Bake at 375 degrees for 8 minutes until the bottoms are just golden brown.

Whuthona’s Soft Sugar Cookies

4 Cups Flour

1 Teaspoon Baking Powder

1 Teaspoon Soda

¾ Teaspoon Salt

¾ Teaspoon Nutmeg

1 Cup Soft Butter

1 ½ Cups Sugar

2 Teaspoons Vanilla

2 Eggs

¾ Cup Sour Cream

Grease baking sheet lightly. Sift flour four times with flour, baking powder, soda, and salt. Cream butter until smooth. Add sugar gradually, creaming well. Stir in vanilla, then beat in eggs until fluffy. Add flour mix, alternately with creamed mix in two or three batches, mixing until smooth after each. Cover bowl and chill till firm. Roll out on lightly floured cloth, rolling to ¼ inch thick. Bake 9 to 10 minutes at 450 degrees. Store in airtight container with waxed paper between layers.

Tuwealyn’s Peanut Butter Blossoms

Cream together

  • ½ Cup Butter
  • ½ Cup Peanut Butter
  • ½ Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla

Add

  • 1 ¾ Cup Flour
  • 1 Teaspoon Soda
  • ½ Teaspoon Salt

Bake at 375 degrees for 8 minutes. Add chocolate kiss when cooling.

Thaznabelle’s No Bake Chocolate Cookies

Ingredients

2 Cups Sugar

¼ Cup Cocoa

1 Teaspoon Vanilla

½ Cup Milk

½ Cup Peanut Butter

¼ Cup Butter

2-3 Cups Quick Oats

Mix sugar, cocoa, salt, milk and butter in large sauce pot. Bring to boil, boil ONE minute. Pour over peanut butter, oats and vanilla in large bowl. Mix until blended. Drop on waxed paper by the spoonful. Cool, store in airtight container.

Throstethra Child’s Playdough

Ingredients

1 Cup Flour

1 Cup Water

½ Cup Salt

2 Tablespoons Oil

Put water in large pan, add food color if wanted. Mix in other ingredients, boil until a thick dough. Cool.

Yotaere’s Award Winning Chocolate Cake

Ingredients

  • 6 tablespoons unsalted butter, plus more for greasing the pan
  • 2 cups all-purpose flour, plus more for dusting the pan
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 cups sugar
  • 2 cups water
  • 4 ounces unsweetened chocolate, chopped
  • 1 teaspoon pure vanilla extract
  • 2 eggs, lightly beaten
  • Chocolate Frosting (see Note)

Directions

  1. Preheat oven to 350°F. Butter and flour two 8- x 1 1/2-inch round cake pans. Line bottoms of pans with parchment paper. Sift together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  2. Combine sugar with 2 cups of water in a medium saucepan. Bring to a boil over high heat and stir until sugar dissolves; pour into a large bowl. Add chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled, about 15 minutes. Stir in vanilla.
  3. Beat eggs into chocolate mixture by hand or at medium speed with an electric mixer, until combined. Add dry ingredients all at once and beat at medium speed until smooth. Divide batter evenly between the prepared pans and bake until top springs back when pressed lightly and a cake tester comes out clean, about 25 minutes. Cool cakes in their pans for 25 minutes, then invert onto a rack to cool completely.
  4. Set one cake, right-side up, on a serving platter. Using a metal spatula, spread one-third (about 1 1/4 cup) of the Chocolate Frosting evenly over cake. Top with second cake and frost top and sides with remaining frosting.

Yotaere’s Award Winning Chocolate Frosting

Ingredients

  • 1 1/3 cups heavy cream
  • 1 1/2 cups sugar
  • 6 ounces unsweetened chocolate, chopped
  • 1 stick (4 ounces) plus 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • Pinch of kosher salt

Directions

  1. Bring cream and sugar to a boil in a medium saucepan over moderately high heat. Reduce heat to low and simmer, stirring occasionally, until liquid reduces slightly, about 6 minutes. Pour mixture into a medium bowl and add chocolate, butter, vanilla, and salt. Let stand, stirring occasionally, until chocolate and butter are melted.
  2. Set bowl in a larger bowl of ice water. Using a hand-held electric mixer, beat frosting on medium speed, scraping the sides occasionally with a rubber spatula, until thick and glossy and lightened in color, about 10 minutes. Use at once.