By “Grandma Laing” I’m speaking of my grandmother, whose maiden name was Laing’s, great grandmother. So her father’s grandmother. For a 20 lb bird
3 cups of chopped onion approximately 1/2 inch square pieces
5, 14 oz bags of common crackers ground to penny size
3 sticks of butter
3 quarts of milk
1 teaspoon pepper
6 tablespoons salt
6 tablespoons bells poultry seasoning
after you chop the onions & break up the common crackers, mix together.
Put butter & milk in a pan & heat on stove to scalding hot.
Mix salt, pepper & bells seasoning together in a small bowl and sprinkle over cracker & onion mix.
Break eggs one at a time into cracker mix and stir between each eggs addition.
once milk is hot & butter melted pour in 1/2 cup increments into the cracker mix until blended.
let cool (preferably overnight)before stuffing the bird. Or cook in a casserole with the turkey, if you like turkey neck meat it is also good to pack stuffing around the turkey neck and bake them together
8 Tablespoons butter 2 Cups Sugar
2 Eggs 2 Cups milk
3 & 1/2 cups Flour 1 Tablespoon Baking Powder
1 teaspoon Salt 2 teaspoons Vanilla
1 teaspoon Cinnamon 1/2 teaspoon Nutmeg
Cream butter & sugar, add eggs & beat well, sift flour with baking powder & salt, add alternately with milk, then add vanilla, cinnamon & nutmeg, ( I add more of the cinnamon & nutmeg than the recipe calls for) pour into 2 prepared 9 inch round pans, bake at 350, 25-30 minutes or until done, cool on racks.
2 Cups water 1 Cup Sugar
4 Tablespoons cornstarch 4 Tablespoons butter
2 teaspoons Vanilla 1/2 teaspoon salt
1 teaspoon Nutmeg
Mix sugar & cornstarch & blend with water slowly, then cook over medium high heat until thickens, then remove from heat, add butter & stir until melted, add vanilla, salt & nutmeg to taste (I also add more nutmeg than the recipe calls for here too)
Serve cake sliced, pour sauce over the cake while sauce is still warm
Preheat oven to 350.
2 lg cans peaches in light syrup or juice, 2 teaspoons cinnamon, 1/2 cup brown sugar, dash of nutmeg.
Drain peaches & save 1 cup of juice for cake. Mix cinnamon, nutmeg & sugar with drained peaches & spread to cover bottom of a large, deep angel food cake pan or 3 bread pans.
2 sticks of butter, 1 cup white sugar, 1 & 1/2 cups brown sugar, 1 tablespoon cinnamon, 1 teaspoon nutmeg, 2 teaspoons vanilla, 4 eggs.
Cream butter & both sugars, add spices, then eggs & beat well after each eggs addition to the batter.
3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder & 1/2 teaspoon of salt.
Sift together & add to butter & sugar batter alternately with peach juice. Stir until smooth & spread over peaches in pans to cover. Bake at 350 for 40-50 minutes, let cool 1/2 hour before de-panning onto serving plate or plates, good warm or cold.
7 oz chocolate, chopped.
1 Cup Boiling Water.
1 stick (1/2 cup) butter or margarine. (Cut into pieces)
In a large bowl, pour boiling water over chocolate & butter & stir until butter & chocolate are melted.
In a medium bowl sift:
2 Cups Flour.
1 & 1/2 Cups sugar.
2 teasp. Baking soda.
1 teasp. Salt.
1/2 cup Cocoa.
Add dry mixture to wet mixture 1/4 cup at a time, stirring well after each addition. Then add:
1/2 cup dairy sour cream &
1 teasp. Vanilla.
Stir until well mixed & then pour in greased pans, either 1 bundt pan, 1 sheet pan or 2 9 inch round or square pans. Bake at 350 for 25-30 minutes for flat pans or 45-50 minutes for bundt pan, cool 10 min in pan & then turn onto rack to cool completely.
3 squares of Unsweetened Chocolate
1 Stick of Butter
Melt in double boiler, or in microwave for 30 seconds, stir & then another 30 seconds (repeat until chocolate is melted)
Mix 2 cups of Flour
2 teaspoons of Baking Powder
1 teaspoon of Salt together & sift well
Add to 2 cups of sugar
Mix 4 Eggs
1 cup Milk
2 teaspoons Vanilla
Add wet ingredients to the dry in large bowl, stir until smooth, add chocolate & butter slowly, scour pan or bowl with sugar to get all the chocolate out & add the sugar to the mix, stir well & bake in 2 9 inch pans at 350 for 20 min or so, until toothpick comes out cleanly, makes 24 cupcakes
1 lb or more skinless boneless chiken– cut into bite size pieces we use thighs because that’s what we like- but it is just as good with chicken breast meat if that’s what you like.
4 or 5 cloves of garlic peeled & sliced or chopped- remember the smaller the chopping of the garlic the sharper & stronger the flavor- I go with a medium size chop. More garlic is ok- I use more than what I put there because we like it.
1T butter– you can use margarine if you must.
1 bottle red wine vinegar- we use the walmart brand which has garlic in it too- for even more flavor
1 teaspoon chicken bullion or 1 cube of it if that’s what you have
1/2 t salt- 1/4 t pepper- 1/2 t onion powder once again- all to taste & I use more of all of these
2 cans stewed diced tomatoes– not drained.
1/2 cup water.
melt butter & saute garlic in the melted butter after garlic has infused butter & is becoming slightly golden brown add chopped chicken pieces & cook until cooked through – add salt- pepper & onion powder during the chicken cooking process. Once chicken is cooked through add red wine vinegar- chicken bullion & water. Simmer to reduce a little & add the stewed tomatoes & juice from the cans. Simmer until you’re ready to serve- better when cooked for an hour or so but just fine after at least 5 minutes of simmering- cook pasta- I always serve this over angel hair pasta but any pasta will do. serve with parmesan cheese.
1 cup seedless black or red raspberry preserves
2 cups all purpose flour
1 & 1/2 cups sugar
3/4 cups cocoa powder
1 &1/2 teaspoons baking soda
1 teaspoon of salt
2/3 cup butter or margarine softened
2 cups dairy sour cream
1 t vanilla extract
Raspberry Cream- (Recipe to follow)
Heat oven to 350F. Grease & flour 12 cup fluted tube pan. In small microwave safe bowl place 3/4 cup raspberry preserves & microwave 30-45 seconds or until melted let cool.
In large mixer bowl stir together flour- sugar- cocoa- baking soda & salt. Add Butter sour cream eggs vanilla & preserves beat on medium speed of electric mixer 3-4 minutes or until well blended. Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool ten minutes. Remove from pan to wire rack. In microwave safe bowl melt remaining 1/4 cup of preserves – brush over cake while still warm using a pastry brush. Cool completely. at serving time sprinkle with powdered sugar over the top. fill cake cavity with Raspberry Cream.
Thaw 1 package of frozen red raspberries in light syrup pree in food processor or blender. In medium bowl strain to remove seeds. Discard seeds. Blend 1 container of frozen non-dairy whipped topping which has been thawed with the raspberry puree. stir in 2 Tablespoons of Chambord if desired.