Granny Recipes, 7 Old Courtland Avenue, Chingford (2026)

19/08/2024

Strawberry Supreme Cake

Ingredients:

- 1 box (15.25 ounces) strawberry cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, diced
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Fresh strawberries (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Mix until well combined.
3. Gently fold in the diced strawberries until evenly distributed.
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
6. In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. In another bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
7. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of the cream cheese mixture on top. Place the second cake layer on top and frost the top and sides with the remaining cream cheese mixture.
8. Garnish with fresh strawberries on top before serving.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 10-12

Notes:

1. For added flavor, you can drizzle a bit of strawberry syrup over the layers before adding the cream cheese mixture.
2. This cake can be made a day in advance and stored in the refrigerator until serving.
3. Leftovers can be kept in the refrigerator for up to 3 days.

16/08/2024

Strawberry Crinkle Cookies

Ingredients:

- 1 box (15.25 oz) strawberry cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup powdered sugar, for rolling

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine strawberry cake mix, vegetable oil, and eggs. Mix until well combined and a dough forms.
3. Place powdered sugar in a shallow bowl.
4. Scoop dough and roll into 1-inch balls, then roll each ball in powdered sugar until fully coated.
5. Place coated balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until edges are set and tops are cracked.
7. Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 minutes | Cook Time: 10-12 minutes | Total Time: 20-22 minutes | Servings: Makes about 24 cookies

Notes:
1. Ensure the cake mix is well combined with oil and eggs for a smooth dough.
2. These cookies will be soft and chewy when cooled.

16/08/2024

Lemon Lava Cake

Ingredients:

- 1/2 cup unsalted butter
- 4 oz white chocolate, chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 425°F (220°C). Grease and flour 4 ramekins or custard cups.

2. In a microwave-safe bowl, melt the butter and white chocolate together in the microwave, stirring every 30 seconds until smooth. Set aside to cool slightly.

3. In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until well combined.

4. Gradually add the melted butter and white chocolate mixture to the egg mixture, stirring constantly.

5. Stir in the flour until just combined. Fold in the lemon zest and lemon juice.

6. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.

7. Place the ramekins on a baking sheet and bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers are still soft.

8. Remove from the oven and let the cakes cool in the ramekins for 1-2 minutes.

9. Carefully invert each ramekin onto a serving plate. Dust with powdered sugar and serve immediately.

Prep Time: 15 minutes | Cook Time: 12-14 minutes | Total Time: 30 minutes | Servings: 4

Notes:
1. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
2. Make sure not to overbake the cakes to achieve the lava-like center.
3. Garnish with fresh berries for an extra burst of flavor.

16/08/2024

Scalloped Portobello Mushrooms

Ingredients:

- 4 large Portobello mushrooms
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Clean the Portobello mushrooms and remove the stems. Slice the mushrooms into 1/4-inch thick slices.

3. In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.

4. Stir in flour and cook for another minute to form a roux.

5. Gradually whisk in the milk, stirring constantly to prevent lumps from forming. Cook until the sauce thickens, about 2-3 minutes.

6. Remove the saucepan from the heat and stir in grated Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.

7. Arrange half of the sliced Portobello mushrooms in a single layer in a greased baking dish.

8. Pour half of the Parmesan sauce over the mushrooms, spreading it evenly.

9. Repeat with the remaining mushrooms and sauce, forming another layer.

10. Sprinkle shredded mozzarella cheese over the top.

11. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

13. Garnish with fresh parsley before serving, if desired.

14. Serve the scalloped Portobello mushrooms hot as a delicious side dish or appetizer.

15. Enjoy your creamy and flavorful scalloped Portobello mushrooms!

Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes | Servings: Makes about 4 servings

Notes:
1. You can add sliced onions or bell peppers for extra flavor and texture.
2. Feel free to use any combination of your favorite cheeses for the topping.
3. Leftover scalloped Portobello mushrooms can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
4. This dish pairs well with roasted potatoes, steamed vegetables, or a fresh salad.

16/08/2024

No-Bake Blueberry Cheesecake

Ingredients:

For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar

For the Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream, cold

For the Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/4 cup water

Instructions:

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.

2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and lemon juice, and mix until well combined.

3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

4. Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula. Refrigerate for at least 4 hours, or until firm.

5. While the cheesecake is chilling, prepare the blueberry topping. In a medium saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries begin to burst, about 5-7 minutes. Remove from heat and let cool completely.

6. Once the cheesecake has set, spread the cooled blueberry topping evenly over the top of the cheesecake.

7. Carefully remove the cheesecake from the springform pan and transfer to a serving plate. Slice and serve.

Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8-10

Notes:
1. For a quicker set time, place the cheesecake in the freezer for 1-2 hours.
2. You can use frozen blueberries if fresh ones are not available.
3. Store any leftovers in the refrigerator for up to 3 days.

16/08/2024

Asparagus and Feta Fritters

Ingredients:

- 1 bunch asparagus, trimmed and finely chopped (about 2 cups)
- 1/2 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 1/4 cup breadcrumbs
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Olive oil for frying

Instructions:

1. In a large bowl, combine the chopped asparagus, crumbled feta cheese, grated Parmesan cheese, flour, breadcrumbs, beaten eggs, minced garlic, chopped parsley, lemon zest, salt, and pepper. Mix until well combined.
2. Heat a few tablespoons of olive oil in a large skillet over medium heat.
3. Scoop about 2 tablespoons of the asparagus mixture and shape it into a small patty.
4. Place the patty in the hot skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, cooking in batches to avoid overcrowding the pan.
5. Cook the fritters for about 3-4 minutes on each side, or until golden brown and cooked through.
6. Remove the fritters from the skillet and drain on paper towels to remove excess oil.
7. Serve warm, garnished with additional parsley and lemon wedges if desired.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 4

Notes:
1. These fritters are great as an appetizer, side dish, or light meal.
2. Serve with a dollop of Greek yogurt or a squeeze of lemon juice for added flavor.

16/08/2024

Gooey Mozzarella Biscuit Bombs

Ingredients:

- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
- 4 mozzarella cheese sticks, cut into halves
- 1/4 cup melted butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- Marinara sauce, for dipping

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. Separate the biscuit dough into individual biscuits. Flatten each biscuit slightly with your hands.
3. Place half of a mozzarella cheese stick in the center of each biscuit. Fold the edges of the biscuit dough over the cheese, pinching to seal tightly.
4. Arrange the stuffed biscuit bombs on the prepared baking sheet, seam side down.
5. In a small bowl, mix together the melted butter, minced garlic, and chopped parsley.
6. Brush the tops of the biscuit bombs with the garlic butter mixture.
7. Sprinkle grated Parmesan cheese evenly over the tops of the biscuit bombs.
8. Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through.
9. Remove from the oven and let cool for a few minutes before serving.
10. Serve the gooey mozzarella biscuit bombs warm with marinara sauce for dipping.

Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 22-25 minutes | Servings: 8 biscuit bombs

Notes:
1. Make sure to seal the biscuit dough tightly around the cheese to prevent any leakage during baking.
2. Feel free to customize the recipe by adding your favorite herbs or spices to the garlic butter mixture.
3. These biscuit bombs are best served fresh from the oven while the cheese is still gooey and melty.

16/08/2024

Beef and Cheese Chimichangas

Ingredients:

- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cup refried beans
- 1 cup shredded Mexican cheese blend
- 6 large flour tortillas
- Vegetable oil, for frying
- Optional toppings: sour cream, salsa, guacamole, shredded lettuce, diced tomatoes

Instructions:

1. In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is translucent.
2. Drain excess fat from the skillet. Add chili powder, cumin, paprika, salt, and pepper. Stir to combine.
3. Warm the tortillas in the microwave for about 20-30 seconds to make them more pliable.
4. Spread a spoonful of refried beans down the center of each tortilla.
5. Top with a spoonful of the beef mixture and a sprinkle of shredded cheese.
6. Fold the sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose the filling.
7. Heat vegetable oil in a large skillet over medium-high heat.
8. Carefully place the chimichangas seam-side down in the hot oil and cook until golden brown and crispy, about 2-3 minutes per side.
9. Remove chimichangas from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with optional toppings such as sour cream, salsa, guacamole, shredded lettuce, and diced tomatoes.
11. Enjoy!

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 6

Notes:
1. Customize fillings with your favorite ingredients like black beans, corn, or diced peppers.
2. For a healthier option, bake chimichangas in the oven at 400°F for 20-25 minutes instead of frying.

16/08/2024

KFC Potato Wedges

Ingredients:

- 4 large russet potatoes
- 1 cup all-purpose flour
- 1 tbsp salt
- 1 tbsp paprika
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 cup milk
- 1 egg
- Vegetable oil for frying

Instructions:

1. Wash and scrub the potatoes thoroughly. Cut each potato into thick wedges.
2. In a large bowl, combine the flour, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper.
3. In another bowl, whisk together the milk and egg.
4. Dip each potato wedge into the milk and egg mixture, then coat it with the seasoned flour mixture. Repeat the process for extra crispy wedges.
5. Place the coated potato wedges on a plate and let them sit for about 10 minutes to allow the coating to set.
6. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
7. Fry the potato wedges in batches, making sure not to overcrowd the fryer or pot. Fry until they are golden brown and crispy, about 5-7 minutes per batch.
8. Remove the potato wedges from the oil and place them on a paper towel-lined plate to drain excess oil.
9. Serve hot with your favorite dipping sauce.
10. Enjoy the delicious, crispy potato wedges just like KFC's!

Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes | Servings: 4-6

Notes:
1. For a healthier version, you can bake the potato wedges in the oven at 400°F (200°C) for 30-35 minutes, flipping halfway through.
2. Adjust the seasoning to your taste preference for a spicier or milder flavor.

16/08/2024

Crockpot Cheesesteak Potato Casserole

Ingredients:

- 1 lb ground beef
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups shredded mozzarella cheese
- 2 cups shredded cheddar cheese
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the ground beef, onion, green bell pepper, and red bell pepper. Cook until the beef is browned and the vegetables are softened, about 7-10 minutes. Drain any excess fat.
2. In a small bowl, combine the beef broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
3. Layer half of the sliced potatoes in the bottom of the crockpot. Top with half of the beef mixture and half of the shredded cheeses.
4. Pour half of the beef broth mixture over the layers.
5. Repeat the layers with the remaining potatoes, beef mixture, and cheeses. Pour the remaining beef broth mixture over the top.
6. Cover and cook on low for 6-8 hours, or until the potatoes are tender and the cheese is melted and bubbly.
7. Serve hot, garnished with fresh parsley if desired.

Prep Time: 20 minutes | Cook Time: 6-8 hours | Total Time: 6 hours 20 minutes - 8 hours 20 minutes | Servings: Makes about 6 servings

Notes:
1. For added flavor, you can use a mix of different cheeses like provolone or Swiss.
2. If you prefer a crispy top, transfer the casserole to an oven-safe dish and broil for a few minutes before serving.
3. This dish pairs well with a fresh green salad or steamed vegetables.

16/08/2024

almond joy cookies

Ingredients:

- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sweetened shredded coconut
- 1 cup semisweet chocolate chips
- 1 cup chopped almonds

Instructions:

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the shredded coconut, chocolate chips, and chopped almonds.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Cook Time: 12 minutes per batch | Total Time: 27 minutes | Servings: 24 cookies

Notes:
1. For an extra touch of almond flavor, add 1/2 teaspoon of almond extract to the dough.
2. Store the cookies in an airtight container at room temperature for up to one week.

Enjoy these delightful Almond Joy cookies! Packed with chocolate, coconut, and almonds, they're a delicious treat to share. Remember to spread the joy with friends and family!

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