Wednesday, September 8, 2010

As promised .......Grandma's Yeast Rolls ...Enjoy


3/4 cup white sugar, divided

1 3/4 cups warm water (110 degrees F/45 degrees C)

2 1/2 (.25 ounce) envelopes active dry yeast

6 1/2 cups unbleached all-purpose flour (such as King Arthur®), or as needed

2 teaspoons salt

1/4 cup lard, melted

Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.

Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.

Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.

Preheat an oven to 325 degrees F (165 degrees C).

Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.

Grandma did it again

Well hello agian ,

I do hope every one's Labor Day was great ...Did we all have yummy foods ? I am Dying to hear about what favorites you had from your Grandma's Kitchen .....My grandma made her signature Yeast Rolls .......Oh My Gosh they were great ......I know I know ....where is the recipe will follow you guys were hot and fresh .We kept them fresh in her Bread And Bun Warmer......and let me tell you how it worked like a charm ...I have one just like it at my store ....  be sure to take a peek .....

Monday, September 6, 2010

Grandma's Labor Day Quick Corn Dip Recipe


1 can (11 ounces) white corn, drained

1 can (11 ounces) Mexicorn, drained

1 cup (4 ounces) shredded fat-free cheddar cheese

4 green onions, chopped

1/2 cup fat-free sour cream

1/2 cup fat-free mayonnaise

1 can (4 ounces) chopped green chilies

1/4 teaspoon garlic powder

1/4 teaspoon seasoned salt

1/8 teaspoon chili powder

Baked tortilla chip scoops


In a large bowl, combine the first nine ingredients; sprinkle with chili powder. Refrigerate until serving. Serve with tortilla chips. Yield: 4 cups.

Sunday, September 5, 2010

Recepie of the day ....Homeade Flour Tortillas

Flour Tortillas-----Be sure to use your vintage Flour Canister Bought From

These tortillas have real body and taste. They are perfect for gorditas, fajitas and eating out of hand.

2 cups all-purpose flour

1-1/2teaspoons baking powder

1 teaspoon salt

2 teaspoons vegetable oil

3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4-inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them

Ever Wondered Where You Could Get The Most Perfect Mustard Vintage Canisters !!!

Look No Further

Been A Busy Bee !!!!!

Hello Fellow Bloggers!!!!!!!!
I have been very busy in My Grandma's Kitchen Look At the Goodies I ran Across

Monday, August 30, 2010

Recepie of the Day ........

Oatmeal Cranberry White Chocolate Chunk Cookies ...........Don't Forget Grandma's Vintage Circa 1960s Carousel Circus Cookie Jar to put the cookies in ....


2/3 cup butter, softened

2/3 cup packed brown sugar

2 eggs

1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 1/4 cups dried cranberries

2/3 cup coarsely chopped white chocolate


Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

Who Stole The Cookie's Out The Cookie Jar?

Sunday, August 29, 2010

Today's Find ...


Grandma's Chicken Casserole!!!

The best bake ware to use for this Scrumptious meal .. Vintage Pyrex ...You can get this bake ware and other neat things from my store ....

Cook Time: 35 minutes.......

Total Time: 35 minutes


6 chicken boneless breast halves

salt and pepper

1/4 cup butter

1 can (10.5 ounces) condensed cream of chicken soup

6 to 8 ounces mushrooms, sliced

3/4 cup dry white wine

2 tablespoons chopped green bell pepper

1/4 teaspoon leaf thyme, crushed

1 teaspoon dried parsley flakes

1/4 teaspoon tarragon or rosemary, crumbled

1/4 teaspoon dried minced chives or 1 scant teaspoon fresh


Lightly season chicken with salt and pepper. Brown chicken slowly in butter in a large skillet. Arrange browned chicken in a baking dish. To drippings in skillet add soup; stir to blend. Slowly add dry white wine, stirring until smooth. Add remaining ingredients and heat to boiling.

Pour sauce over the chicken and cover dish with foil. Bake at 350° for 25 minutes. Remove foil and continue baking for 35 minutes or until tender. Serve with rice or noodles.

Herbed Chicken Casserole Recipe serves 6.

Saturday, August 28, 2010

Grandma's Country Stuffing !!Yummy

2 loaves oven-dried white bread (recommended: Pepperidge Farm)

2 cups cooked white rice

1 sleeve crushed saltines

1 pound bulk breakfast sausage

2 cups chopped celery

1 large onion, chopped

7 cups chicken stock

Salt and freshly ground black pepper

1 teaspoon dried sage leaves

1 tablespoon poultry seasoning

3 eggs, beaten

1/4 stick butter, melted

Mushroom Giblet Gravy, recipe follows
Preheat oven to 350 degrees F.
Crumble oven-dried bread into a large bowl. Add rice and saltines.
Cook sausage in a large skillet until it starts to brown. Add celery and onion and saute until transparent, 5 to 10 minutes. Pour over bread and rice mixture. Add stock and mix well. Add salt, pepper, sage, and poultry seasoning. Mix well. Add the beaten eggs and melted butter. Mix well. Reserve 2 tablespoons of the stuffing mixture for the Mushroom Giblet Gravy.
Pour stuffing into a greased pan and bake until cooked through and golden brown, about 45 minutes.
Mushroom Giblet Gravy:

4 cups turkey or chicken stock

Giblets from 1 turkey
2 chicken bouillon cubes
2 tablespoons reserved stuffing mixture
3 tablespoons cornstarch
1/3 cup cold water
2 pints button mushrooms, sliced
3 tablespoons butter
1 hard boiled egg, sliced
Salt and freshly ground black pepper
Bring stock and giblets to a boil. Add bouillon and reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saute mushrooms until browned in butter. Add mushrooms to gravy with egg and salt and pepper, to taste

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