Quote For The Day

How long a minute is depends on what side of the bathroom door you’re on.

Grannies Kitchen Humor

Be Yourself

Food For Thought: "Always remember...a small plate of hurtful truth will feed the soul much better than a platter full of happy lies!!"

Grannies Kitchen Be Yourself

Gardening In A Small Space

Cleaver way to garden in a small space. Keeps weeds down as well.

Homemade Irish Cream Recipe

This is grand recipe from a lady right here in Minnesota.

Grannies Kitchen

Add some creamy goodness to your cup of joe with a splash of this alcohol-free version of the Irish favorite. —Marcia Severson, Hallock, Minnesota.

Simple St Patrick's Day Recipe



This recipe is: Quick
Prep/Total Time: 10 min.
Yield: 10 Servings


Ingredients•1 can (12 ounces) evaporated milk
•1 cup heavy whipping cream
•1/2 cup 2% milk
•1/4 cup sugar
•2 tablespoons chocolate syrup
•1 tablespoon instant coffee granules
•2 teaspoons vanilla extract
•1/4 teaspoon almond extract
•EACH SERVING:
•1/2 cup brewed coffee

Directions
•In a blender, combine the first eight ingredients; cover and process until smooth. Store in the refrigerator.
• For each serving, place coffee in a mug. Stir in 1/3 cup Irish cream. Heat mixture in a microwave if desired. Yield: 3-1/3 cups.

Note: Irish whiskey may be added to this recipe if desired

Burnt-Sugar Chiffon Cake Recipe

This tall, chiffon cake is a favorite when I take it to senior luncheons and church functions. The rich frosting complements every tender slice.—


Prep: 30 min. Bake: 45 min. + cooling

Yield: 12 Servings


Ingredients
•3/4 cup sugar
•1 cup water

•CAKE:
•1 cup egg whites (about 7)
•2-1/4 cups cake flour
•1-1/4 cups sugar
•3 teaspoons baking powder
•1 teaspoon salt
•5 egg yolks
•1/2 cup canola oil
•6 tablespoons water
•1 teaspoon vanilla extract
•1/2 teaspoon cream of tartar

•FROSTING:
•2 tablespoons plus 1/2 cup butter, divided
•3 tablespoons cake flour
•1/2 teaspoon salt
•4 cups confectioners' sugar
•1/4 cup 2% milk
•1 teaspoon vanilla extract

Directions
•In a small heavy skillet, heat sugar until golden brown. Gradually add water; cook and stir until sugar is dissolved. Set aside.
• Let egg whites stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg yolks, oil, water, vanilla and 6 tablespoons reserved syrup. Add to dry ingredients; beat until well blended. In another bowl, beat egg whites and cream of tartar until stiff peaks form; fold into batter.
• Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 45-50 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour.
• Run a knife around side and center tube of pan. Remove cake to a serving plate.
• For frosting, in a small saucepan, melt 2 tablespoons butter. Stir in flour and salt until smooth; gradually add remaining syrup mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Transfer to a small bowl; beat in the confectioners’ sugar, milk and vanilla. Cool to room temperature.
• In a large bowl, beat remaining butter until fluffy, about 5 minutes. Gradually beat in confectioners' sugar mixture. Spread frosting over top and sides of cake. Yield: 12 servings.

To Make Ahead: Cake can be made the day before serving. Store the cake tightly wrapped at room temperature. The remaining caramelized sugar for the frosting can also be stored covered at room temperature overnight.

Nutritional Facts 1 slice equals 589 calories, 21 g fat (7 g saturated fat), 111 mg cholesterol, 503 mg sodium, 96 g carbohydrate, trace fiber, 6 g protein.

Grannies Kitchen - Burnt Sugar Chiffon Cake

Shamrock Sandwiches Recipe

Simple St Patrick's Day Recipe

Dill and Dijon mustard add zip to the creamy corned beef filling in these party sandwiches. Substitute horseradish for the mustard and garlic powder for the dill for a fun variation.

Prep: 35 min.
Yield: 8 Servings










Ingredients
•1 package (8 ounces) cream cheese, softened
•1/4 cup mayonnaise
•2 tablespoons Dijon mustard
•1 package (2 ounces) thinly sliced deli corned beef, chopped
•2 tablespoons grated red onion
•2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
•1/4 teaspoon salt
•1 pound thinly sliced seedless rye bread
•Fresh dill springs, optional

Directions
•In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
• Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired. Yield: about 16 sandwiches.

Grannies Kitchen - Simple St Patrick's Day Shamrock Sandwiches

Corned Beef 'n' Cabbage Recipe

Have a St. Paddy's Day celebration for two with this traditional combo from Connie Lou Blommers of Pella, Iowa. You'll savor the flavor whether you're Irish or not. —Connie Lou Blommers, Pella, Iowa



Prep: 35 min.
Cook: 1-3/4 hours
Yield: 2 Servings


This is one of my all time favorite recipes.


St Patrick's Day Recipe




Ingredients
•1 corned beef brisket with spice packet (1 pound)
•1 medium onion, sliced
•4 cups water
•1/2 cup unsweetened apple juice
•2 tablespoons brown sugar
•1 teaspoon finely grated orange peel
•1 teaspoon prepared mustard
•1/8 teaspoon ground cloves
•1/2 small head cabbage
•4 medium carrots, cut into 3-inch pieces

Directions
•Place brisket and contents of spice packet in a large saucepan. Add onion, water and apple juice. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender.
• Transfer brisket to an 11-in. x 7-in. baking dish coated with cooking spray; reserve cooking liquid. Combine the brown sugar, orange peel, mustard and cloves; rub over meat. Bake, uncovered, at 350° for 15 minutes.
• Meanwhile, cut cabbage into four wedges, leaving a portion of the core attached to each wedge. Add cabbage and carrots to cooking liquid. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Thinly slice corned beef; serve with vegetables. Yield: 2 servings.

Grannies Kitchen St Patrick's Day Recipe.

Candy Cereal Treats Recipe

Prep: 25 min. Bake: 15 min. + cooling Yield: 24 Servings

Fun rice cereal trest for kids of all ages or a kid a heart.











Ingredients
•1/2 cup butter, softened
•2/3 cup packed brown sugar
•2 egg yolks
•1 teaspoon vanilla extract
•1-1/2 cups all-purpose flour
•1/2 teaspoon baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•3 cups miniature marshmallows

•TOPPING:
•2/3 cup corn syrup
•1/4 cup butter, softened
•1 package (10 ounces) peanut butter chips
•2 teaspoons vanilla extract
•2 cups crisp rice cereal
•1 cup salted peanuts
•1 cup milk chocolate M&M's

Directions

•In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture until mixture resembles coarse crumbs (do not overmix).
• Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 12-14 minutes or until golden brown. Immediately sprinkle with marshmallows; bake 2-3 minutes longer or until marshmallows are puffed. Cool on a wire rack.
• For topping, in a large saucepan, combine the corn syrup, butter and peanut butter chips. Cook and stir over medium heat until chips are melted and mixture is smooth. Remove from the heat; stir in the vanilla, cereal, nuts and M&M's. Spread over crust. Cool before cutting. Yield: 2 dozen.


Nutritional Facts 1 serving (1 each) equals 298 calories, 15 g fat (7 g saturated fat), 34 mg cholesterol, 228 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.

Grannies Kitchen

Cupcakes- Puppy

What a cute idea puppycakes. Take a large marshmellow and work the frosting around it to create these cute cupcakes.



Grannies Kitchen

Rubber Duckey Cake

My girlfrind made this cake for her daughters baby shower. So simple bathtub is made with kitskats candy bars and bubbles are mini marshmellows.