Grandma Connie's Angel Biscuits

My girls love these biscuits and I love making something that my grandmother used to make!  They are very easy as well.

5 1/2 cups self-rising flour
1 cup shortening (I use palm shortening or coconut oil)
1/3 cup sugar
2 cups buttermilk
1 yeast cake or package
1/4 cup warm water

Work shortening into flour; add sugar; mix with buttermilk and yeast dissolved in water.  Knead well.  Roll out any amount needed and cut with biscuit cutter.  Let rise 5 minutes.  Bake 10 minutes at 475.  Keep dough covered in fridge up to a week.

Grandma Connie's Orange Blossom Sticks

Grandma Connie used to make these whenever we would come to visit and I would just about eat them all in one day! They are the perfect sweet and crunchy treat :)

Ingredients:
1/2 stick butter
1/2 cup sugar
1 small orange rind, grated
1 loaf extra thin sliced Pepperidge Farm white bread

Directions:
Cream butter and sugar together; add orange rind. Cut bread in thirds and spread mixture on bread. Bake at 225 for 1 hour.

Grandma Connie's Peanut Butter Pie

This was always my favorite dessert at my Grandma's house growing up. Simple, but rich. Great to make ahead of time.

Connie’s Peanut Butter Pie Recipe from Connie Carr, Roanoke, VA

Ingredients:

1 cup creamy peanut butter

1 cup sugar

1 8oz pkg. Cream cheese

1 tsp vanilla

2 tbs melted butter

1 8oz container frozen cool whip

1 graham cracker crust

Directions:

Mix peanut butter, sugar, cream cheese, vanilla, and butter until creamy. Fold in cool whip. Pour into crust. Chill at least 1 hour before serving.

This post is part of Kelly's SUYL desserts!

Grandma Connie's Pound Cake

This was my brother's favorite dessert growing up and its one of Mark's favorites now (especially of you put some strawberries and whipped cream on it!!!) Actually, my husband will even choose this as breakfast over anything else whenever its available :) I've never met a better pound cake!

Ingredients:
½ lb butter (at room temperature)
½ cup shortening (at room temp.)
3 cups sugar
5 eggs
3 cups plus 5 tbs. sifted flour (Swans cake flour works best!)
1 cup milk
2 tsp vanilla (can use 1 tsp almond extract if desired)
1 tsp orange extract
½ tsp. baking powder

Directions: Do NOT preheat oven! Grease a tube pan with Crisco completely, flour pan. Cream butter, shortening, and sugar; add eggs, one at a time, beating well after each addition. Add flour and milk alternately. Add flavoring and baking powder; beat well. Bake in tube pan at 300 for 1 hour 35min.

Grandma Connie's Holiday Scalloped Potatoes

Oh, I love these! Mark thinks eggs in your potatoes are a little weird, but we ate these at every holiday growing up and they were my favorite :)

Ingredients:
4 cups boiled, sliced potatoes
2 Tbs. margarine
1 ½ Tbs. flour
1 cup milk
½ tsp. salt
3 hard boiled eggs
½ cup cubed cheddar cheese
2 Tbs. chopped pimento if desired
¼ cup shredded cheese

Directions: Prepare cream sauce from margarine, flour, milk, salt. Butter casserole dish. Layer potatoes, eggs, cheese, and white sauce. Sprinkle with salt and pepper. Cover with shredded cheese. Cook for 30 to 40 min at 350.

Grandma Connie's Cheesy Garlic Grits

This was my absolute favorite thing to eat at my Grandma's growing up and she was nice enough to make it for every holiday meal. Mark thought I was crazy when I first wanted to make them; weird concept for him. But he thinks its yummy now, too :)

Ingredients:
1 cup grits
1 tsp salt
½ stick butter
2 eggs
1 roll garlic cheese
½ cup milk
1 cup buttered corn flake crumbs

Directions: Cook grits as directed. Cool 15 minutes. Melt butter and cheese. Add to cooked grits. Beat eggs and milk and slowly pour into a greased casserole. Top with crumbs. Bake 45 min. at 350. (Allow for 1 hour).

This recipe is part of Kelly's SUYL side dishes

Connie's Blender Rolls

Always yummy, but best served with honey butter :)

Ingredients:
1 pkg. yeast dissolved in ½ cup warm water
1 ½ tsp. salt
1 stick margarine
½ cup sugar
1 egg
2 cups warm water
7 cups flour

Directions:
Blend 1st six ingredients in blender. Pour over 7 cups flour. Mix well. Place in large greased bowl. Grease top of dough, cover and put in refrigerator. When ready to use, shape and let rise about 3 hours. Bake at 400 for 12-15 minutes
*Can freeze after cooking til slightly brown

Connie's Carrot Souffle

Another holiday tradition :)
Ingredients:
1 lb carrots
½ cup melted butter
½ cup sugar
3 Tbs. flour
1 tsp. baking powder
½ tsp. vanilla
2 eggs

Directions: Cook carrots in salt water til tender. Combine carrots and butter in blender. Blend until smooth. Add remaining ingredients. Blend well. Spoon into lightly greased 1 qt. Shallow dish. Bake at 350 for 45 minutes

Hotel Roanoke Beef Tenderloin

I'm not sure how my grandmother got ahold of this recipe, but it is a classic!

Ingredients:
1 Beef Tenderloin
1 Tbs. ground thyme
1 tsp. pepper
1 Tbs. Lawry’s seasoned salt
1 tsp garlic powder
¼ tsp. oregano
1 tsp. salt
¼ cup Worcestershire sauce
1 cup water

Directions: Place beef in shallow pan and rub thyme into beef. Mix pepper, seasoned salt, oregano, and sprinkle over beef. Roll beef over to pick up little pieces. Wrap beef in foil and refrigerate for 12 hours. Remove 2 hours before cooking. Place beef in cooking pan and sprinkle water over meat. Cook 35 minutes.

Grandma Connie's Baked Apples

This is a favorite from my Grandmother :)

Ingredients:

4 Rome Apples

¼ cup brown sugar

4 Tbs. brown sugar

cinnamon and nutmeg to taste, sprinkle lightly

Paste – (2-3 Tbs. brown sugar, 1 Tbs. flour, water to make paste)

Directions: Cook peeled, sliced apples in small amount of water until done. (Cover slightly with water and simmer for 5-10 minutes.) Dot apples with cut up butter. Sprinkle on spices. Make paste and drop by sp0onfuls around apples. (I usually make extra paste because it tastes so good) Cook at 350 for about 30 minutes.

This recipe is part of Kelly's SUYL side dishes