Granny's Gravy 

 -Bring a medium saucepan to medium heat. 

 -Add 1/2 cup of butter (1 stick) and whisk it until it gets frothy. 

 -Add a handful of white flour. Sprinkle in and whisk until you have a rue. 

 -Keep on whisking until golden brown. 

 -Add double the amount of drippings. Try not to get all fat because you already have the butter fat in there. 

 -Add stock or water until it reaches your preferred consistency. 

 -Simmer-Don't boil. 

 -It will thicken as it sits so consider that when deciding on consistency.

Samantha's Perfect Fudgy Brownies

Ingredients:

 4 oz Unsweetened Chocolate

1 c unsalted butter

4 large eggs, beaten

1 tsp baking powder

2 tsp vanilla

1 c cake flour

2 c sugar

2 c coarsely chopped pecans (optional)

Instructions:

1) Preheat oven to 350

2) Melt chocolate and butter together in a large sauce pan over low heat. When completely melted, remove from heat, add the rest of the ingredients except the pecans and stir until well-blended. Then mix in pecans (if using).

3)Bake in a buttered 9x13 for 20 minutes. Cool completely, dust with powdered sugar, and cut into squares. 

**There are two important tricks to this recipe: Use cake flour! If you don't have cake flour on hand, take 1 c all purpose flour and remove 2 tbsp of the flour and add in 2 tbsp corn starch. Sift together twice and use in brownies. Secondly, it is very important you don't over bake! Enjoy :-)

Lillie Cinnamon Rolls

For the Rolls

• 2 cups whole milk
• 1/2 cup butter softened
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 2 eggs
• 6 cups flour

For the Filling

• 1/2 cup +2 tbs softened butter
• 1 1/4 cup packed brown sugar
• 1 1/4 tablespoon ground cinnamon

For the Glaze

• 2 1/4 cup powdered sugar
• 3 tbs melted butter
• 1 tsp vanilla
• 2-3 tbs fat free milk
• 2 oz cream cheese or greek yogurt cream cheese works great!

INSTRUCTIONS

 

• Microwave milk for 2-3 minutes until it’s bubbling.  Pour the milk into the bowl of an electric stand mixer fitted with paddle attachment.
• Add the butter, sugar and salt. Mix on low speed until the butter is melted. Let the mixture cool until warm but not hot. Add the yeast and eggs and mix until combined.
• Gradually add about half of the flour. Switch to dough hook attachment and add the rest until the dough clears the sides of the bowl. The dough should be soft and slightly sticky. Knead for 2-3 minutes.
• Transfer the dough to a large bowl sprayed with nonstick spray. I like to spray a fine mist on the top of the dough too so I can cover the bowl with plastic wrap.  Let rise until doubled, about one hour.
• Roll the dough into a large rectangle, (horizontal in relation to your body) about 18×12 inches. Spread softened butter over the dough.
• Stir together the brown sugar and cinnamon and sprinkle over the dough. Pat it in slightly with the palms of your hands.
• Starting with a long end, roll up the dough as tightly as possible, pinching the seam lightly to seal.
• Using a serrated knife, cut a shallow slit in the roll at the half point, then cut a slit in the center of each half so you’ve got 4 equal portions, and cut slits for 3 cinnamon rolls in each of those portions … until you’ve got 12 cinnamon rolls.  I like to do shallow slits to make sure they’re even before I cut all the way through.  Cut with a gentle sawing motion.
• Place the rolls evenly spaced on a large, parchment-lined, rimmed baking sheet. Cover and let rise until double.
• Preheat the oven to 350 degrees F. Bake the cinnamon rolls for 24-26 minutes until light golden brown.
• For the glaze, whisk together powdered sugar, melted butter, vanilla, milk, and cream cheese until smooth.  Drizzle over warm rolls.  It almost seems like it won’t be enough but it’s perfect!

Grandma Ducks' Strawberry Jello

1 six oz Jello 2 cups boiling water 

2 10 oz packs of frozen strawberries 

1 13 oz can crushed pinapples, drained well 

1 cup of sour cream 

Dissolve jello, add strawberrberries. Stir until thawed. Add pinapple. Pour half of jello mixture into an 8x8 inch dish. Refridgerate for 2 hours. Spread half the sour cream on refridgerated jello. Pour the rest of the jello on top. Set up in fridge for 2 hours. Add the rest of the sour cream on top and serve.

Easy Quiche a la Ambyr

Preheat oven to 350 degees 

 

1 premade pie crust 

4 eggs 

3/4 cup half and half 

3 cups shredded cheese-whatever combo you like or have on hand

Any meat or veggie you like. My family loves just bacon or sausage. I personally love onion and/or spinach and cut cherry tomatoes. When I do this I add feta. I also like brocolli! 

Salt Pepper 

Roll out crust into a pie dish. Spread 1 cup of cheese on the bottom. Add meat and/or veggies. Sprinkle remaining cheese over the meat and/or veggies. Whisk eggs and half and half with salt and pepper and pour over the filling. Bake for 60-75 minutes or to your desired doneness. Cool for 20 minutes and enjoy!