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    You are in: Home / Grannie B's Public Recipes
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    31 Recipes

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    This colorful dish can pass for salad or dessert! Your guests will keep coming back for more! *Cooks note: The raspberries are 1/2 of a 12 oz pkg. of frozen raspberries. Make sure that the puddings mixes are "COOK & SERVE", and NOT "Instant" pudding mixes. Preparation time does NOT include chilling time.

    Recipe #479969

    These little green cookie's are great for St. Patrick's Day . . . or ANY day!! They have a wonderful flavor, and are soft and moist. And they are oh, so easy to make!! I have put this recipe here for safe keeping, because my family and friends LOVE these cookies!

    Recipe #477670

    Every time I serve this wonderful chili, I always have many requests for the recipe!

    Recipe #477669

    This is a pumpkin cake that is like NO other pumpkin cake . . . it's "to die for". It's a very moist cake with a buttermilk caramel glaze soaked into the cake with a cream cheese frosting. *Cook's note: I use only REAL butter, and REAL vanilla!

    Recipe #442090

    I have been making this creamed corn for every Thanksgiving dinner for as long as I can remember . . . it is definitely a family favorite!! I have shared this recipe with many friends, because when they tasted it, they HAD to have the recipe!! *Cook's note: I like a mixture of white and yellow petite corn.

    Recipe #442056

    Served at a ladies Christmas dinner . . . so yummy that it can also be used as dessert!

    Recipe #438894

    This is a quick and easy quiche-like casserole. Great for a Brunch or dinner served with a green salad . . .

    Recipe #438893

    A festive green salad for special occasions. This salad can also be made with fresh strawberries (when in season) in place of the cranberries. The dressing makes enough for many salads. The sugared nuts recipe for the salad follows the salad dressing recipe.

    Recipe #438892

    All I can say is Yummmmmm . . . A simple to make peach cobbler! *Cook's Note: A 28oz can of peaches, drained, or 4 to 5 large fresh peaches skinned and sliced can be substituted for the frozen peaches. I use only REAL butter and REAL vanilla!

    Recipe #437637

    A wonderful, delicious and easy to make dessert for any occasion!! Note: I use only REAL butter and REAL vanilla.

    Recipe #430876

    An absolute "to die for" banana cake with a caramel glaze that soaks into the cake before adding the cream cheese frosting. A very rich cake that disappears quickly every time I bake it!! I use only REAL butter and REAL vanilla.

    Recipe #430875

    Almost as simple as a brownie mix . . . and they're decadent!! I use only real butter, real vanilla, and real, quality chocolate chips! Cook's note: The flour is an unsifted measure - I lightly spoon the flour into the measuring cups.

    Recipe #421433

    The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..

    Recipe #419995

    This is a very rich and very wonderful moist cake with an amazing flavor. It's called "Rose Cake" because I use a rose shaped bundt pan for a beautiful presentation. This cake is so rich, that it doesn't need frosting. I dust it with confectioners sugar. It is lovely served w/ fresh fruit...I like fresh strawberries with it! COOKS NOTE: Use cake flour only, and REAL butter and REAL vanilla!

    Recipe #416821

    Nothing is better than hot bread right out of the oven, and this recipe is simple enough that I used it to teach a bread baking class for 12 and 13 year old girls, and they were all successful! *COOKS NOTE: I mix the dough w/ my kitchen-aid 600 mixer with the wire whip until the dough is too thick, and then I switch to the dough hook to add the remaining flour. When I'm finished adding the flour, and the dough is well mixed, I knead additionally by hand till dough is smooth. When kneading by hand, I use salad oil on my hands so that I don't use any more flour than necessary. The dough should NOT be stiff...it should be a rather soft dough. If you don't have a powerful mixer, then the instructions below work just fine.

    Recipe #416818

    This is my Mom's recipe for her favorite Christmas candy to make and give as gifts to friends. Everyone always looked forward to receiving and enjoying her Christmas Toffee!!! My mom was a fabulous cook!!!

    Recipe #400778

    A simple and elegant dessert . . .

    Recipe #400710

    This is the famous Red Cabbage Salad served at the Northwoods Inn. I found this recipe in the Los Angeles Times Newspaper in 1990 - developed by the Times Test Kitchen, in 1990. It's based on the salad from the Clearman's restaurant chain. It's super yummy!! Cooks note: The measurement for the red wine vinegar is 1/2 cup plus 2 Tbsp. (easier to measure than 10 Tbsp.)

    Recipe #400656

    Love this dessert!!! It is to die for!!!

    Recipe #400598

    This is my favorite jello salad of all time. I make it for Christmas and Thanksgiving every year as well as other special occasions. It looks pretty and it tastes oh so yummy!!

    Recipe #400582

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