This website is a gathering place for adventurous grannies and all those who love them. So.. if you are a granny, have a granny, know a granny or love a granny, thanks for joining us!
To read the story of Phyllis Hassan’s cross country adventure, click here.
For her photos, click on the image below.
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½ cup butter
½ cup honey
2 eggs, beaten
1 cup whole wheat flour
1 cup wheat germ
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon cloves
1 cup grated raw carrots
1 cup seedless raisins
¼ cup peanut butter
mix butter & honey; add & mix eggs; mix dry ingredients separately & then add to batter; add & mix carrots, raisins, & peanut butter; spoon into greased casserole dish; bake at 350º for 25 min or until fork comes out clean.
1 Tablespoon olive oil
1 chopped onion
5 cups water
1 cup lentil
1 sliced celery stalk
1 sliced carrot
1 teaspoon coriander
1 teaspoon tumeric
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon cayenne pepper
¼ teaspoon ground ginger or 1 inch piece of fresh ginger, minced
2 cloves garlic, minced
1 Tablespoon soy sauce
½ teaspoon salt
¼ cup parsley (optional)
sauté onions in olive oil in soup pot until onions are translucent; add water, lentils, & vegetables; bring to boil and turn down to simmer; add spices when lentils are tender (~ 45 minutes); simmer for about 15 more minutes & remove from heat; add parsley.
Red Velvet Cake
2½ cup flour
1 teaspoon salt
2 teaspoon baking soda
1 cup sugar
½ cup unsweetened cocoa
1¼ cup melted butter
4 eggs, beaten
½ cup milk
2 teaspoon vanilla
1 cup shredded beets (cooked or raw)
mix dry ingredients; mix wet ingredients & add to dry ingredients; add beets & mix; pour into greased casserole dish; cook at 350º for 40 min or until fork comes out clean; frost with cream cheese frosting when cake is cool; refrigerates well.
Cream Cheese Frosting
6 Tablespoon cream
6 oz cream cheese
1 teaspoon vanilla
pinch salt
½ lb powdered sugar
mix all ingredients with beater
½ cup oil
1 cup sweetener (honey, sorghum, molasses, and/or maple syrup)
10 cups of grains (rolled oats, rolled wheat, rolled rye, puffed wheat, and/or puffed rice)
1-3 cups dried fruit (raisins, currents, dates, cranberries, and/or apples)
1-3 cups nuts/seeds (cashews, almonds, walnuts, pecans, flax seed and/or sunflower seeds)
Optional
½ cup peanut butter
1 Tbl vanilla
¼ cup milk powder
2 Tbl nutritional yeast
1 Tbl grated orange or lemon peel
1 cup wheat germ
1 cup coconut
Heat oil, sweetener, and peanut butter (optional) in a large pot until thin. Remove from heat. Stir in remaining optional ingredients if desired. Stir in grains. Dried fruit & nuts/seeds may be added now or after cooking. Spread mixture into ungreased cookie sheets with sides or casserole dishes. Bake at 250°F for about 2 hours, stirring occasionally. Cool. Store in an airtight container.
Variation
To make granola bars, reduce grains to 6 cups and press mixture into two 8 inch square pans. Bake at 300°F for 30-40 minutes or until golden brown. Cut while hot, but cool before removing from pan.
½ cup butter
½ cup sugar
¼ cup molasses
2 eggs
¼ cup water
1 tsp vanilla
1½ cup whole wheat pastry flour
½ cup dry milk powder
½ tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
2 cups rolled oats
½ cup dried fruit
½ cup nuts
Preheat oven to 350°F. Beat butter, sugar, eggs, water, & vanilla in bowl until smooth. Add flour, dry milk powder, salt, baking soda, & spices; mix well. Mix in oats, dried fruit, & nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until light brown.
