Grammy Annie’s Chinese Chews

An Old Family Recipe and Everybody’s Favorite Treat

            ½ cup sugar

            ½ cup butter

           3   eggs

           1   teaspoon vanilla

           1 cup chopped walnuts                                                                    

           1 cup chopped dates

           1 cup flour

          Dash salt

                 Mix together: sugar and butter well

                 Add:  eggs and vanilla and mix well

                 Mix in flour and salt

                 Stir in walnuts and dates

               Bake at 350 in a buttered pan.  Do not Overcook!!!!!

               When cool, cut into squares and roll in confectionery sugar.

30 Prunes, Pitted

1/2 Cup Brandy

¼ Cup Water

1 Stick Butter

1 Stick Margarine1 Cup Dark Brown Sugar

1 Cup White Sugar

4 Large Eggs

3 & 1/3 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 & ½ Teaspoons Cinnamon

1 & ½ Teaspoons Cardamom

¾ Teaspoons Nutmeg

¾ Teaspoons Cloves

½ Teaspoon Allspice

½ Teaspoon Salt

1 & ¼ Cups Buttermilk

1 Teaspoon Vanilla

1)       Simmer Prunes in Brandy & Water for 15-20 Minutes ‘Till Full & Tender

2)       Cream the Butter, Margarine and Sugars

3)       Add Eggs & Beat Well

4)       Sift All Dry Ingredients

5)       Drain Prunes & Save ½ Cup Liquid

6)       Alternate the Flour Mixture, Buttermilk & Prune Liquid to the Butter Mixture and Beat Well After Each Addition

7)       Beat in Vanilla

8)       Stir in Prunes

Bake @350 in a Preheated Oven in 2 Buttered & Floured Cake Pans for about 35-40 MinutE

FROSTING

1 Stick Butter

8 Ounces Cream Cheese

1 & ¼ Teaspoons Vanilla

4 Cups Confectionary Sugar

1 & ¼ Tablespoons Lemon Zest

Fresh Lemon Juice

1)       Beat Butter, Cream Cheese & Vanilla

2)       Slowly Beat in Confectionary Sugar

3)       Beat in Lemon Zest

4)       Add Some Drops of Lemon Juice to Taste & to Thicken

Frost Cake and Refrigerate until Cold

Remove for about 40 minutes before serving

4 Bananas:  unpeeled
Maple Syrup or Honey
Cinnamon

1) Halve the Bananas Lengthwise & Bush the Cut Half with Maple Syrup or Honey & Cinnamon
2) Grill, cut side down, for about 5 minutes; turn over & grill for a few more minutes

Vanilla Ice Cream
Spiced Rum

Serve:  Place Banana Halves, skin side down, on a plate
Top:  With Ice Cream & a Splash of Rum

2 & 2/3 Cup Cake Flour

1 & ½ Teaspoons Baking Soda

½ Teaspoon Salt

¾  Cup Dark Brown Sugar

¼ Cup White Sugar

¾ Cup Corn Syrup

1 & ½ Sticks Butter:  softened

3 Eggs

1 Tablespoon Vanilla

1 & ½ Cup Buttermilk:  room temperature

4 Oz. UnSweetened Cocolate or SemiSweet Chocolate;  Melt & Cool Slightly

1)      Sift together dry ingredients

2)      Beat together Sugars & Butter

3)      Beat in Eggs

4)      Beat in Corn Syrup & Vanilla

5)      Beat in Chocolate for several minutes

6)      Alternately Beat in Buttermilk & Flour:  do NOT overbeat!

Bake @350 degrees in Three Buttered, Floured Cake Pans for about 30-40 minutes

Let it be known that this is probably one of the best mousses, chocolate, that you will ever be blessed to eat and to share.

Every time that I have seen my family and friends enjoy this, they have, truly, enjoyed this!

24 oz. Semi-Sweet Chocolate Chips [3 Cups]

4 Tablespoons Confectionary Sugar

4 Tablespoons Cold Water

Melt All

2 Teaspoons Vanilla

2 Whole Eggs

4 Egg Yolks

1 Teaspoon Instant Coffee

2 Tablespoons Heavy Cream

Mix

Mix with Chocolate Mixture

1 Pint Heavy Cream

Whip

4 Egg Whites

Whip

Fold in Chocolate Mixture with Eggs Whites for 15-20 minutes

Fold in Whipped Cream for 15-20 minutes

A hint:  spend time gently folding.  And, after you fold in the whites put the mixture in the fridge for 10-15 minutes and then fold in the whipped cream.

Serve with Strawberries, Whipped Cream &/or Cold Cherry Soup?

Here are three variations for you to choose from.

PUMPKIN PIE 1

2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt

1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour

PUMPKIN PIE 2

3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch

1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan

PUMPKIN PIE 3

3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half

1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt

Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean

Pie Shell

1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling