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Granny Ray’s Kitchen
These recipes have been shared for generations and were compiled in 1982 in a family cook book in celebration of Granny Ray’s 80th birthday. There are still some who remember being in the kitchen with Granny and today her descendants still enjoy these recipes and are creating their own traditions and memories made with the love and wisdom from Granny’s Ray’s kitchen.
Bran Muffins
1¼ cups flour ¼ tsp salt 1¼ cups milk 1 egg 3 tbsp baking powder ½ cup sugar 2½ cups 40% Bran Flakes ⅓ cup oil Mix flour, baking powder, salt, and sugar. Measure Bran Flakes into mixing bowl. Add milk. Let set a minute or two. Stir well. Add eggs and oil and beat...
Sure Hot Rolls
¼ cup shortening 1 cup hot water 6 tbsp sugar 1 tsp salt 1 package yeast; dissolved 3 to 3½ cups flour (enough to make a stiff dough) 1 egg; well beaten Mix shortening, hot water, sugar, and salt. Let cool and add beaten egg, yeast, and flour. Knead lightly and let...
Hot Rolls
1 package dry yeast 3½ cups flour 1¼ cups milk ¼ cup Crisco shortening ¼ cup sugar 1 tsp salt 1 egg In mixer bowl combine yeast, 2¼ cups flour. Heat milk, sugar, shortening, salt until just lukewarm. Stir until shortening is melted. Add to dry ingredients and beat in...
Cinnamon Rolls
1 package yeast 3½ cups flour 1¼ cups milk ¼ cup sugar 1 tsp salt 1 egg ¼ cup shortening In mixer bowl combine yeast, 2¼ cups flour. Heat milk, sugar, shortening, and salt until warm. Stir until shortening is melted. Add egg. Beat at low speed for ½ minute, then 3...
Mexican Cornbread
1½ cup cornmeal mix 3 eggs ½ cup oil 2 hot peppers; chopped 1 can cream-style corn 1 cup grated cheese 1 or 2 small onions; chopped Mix and bake in an iron skillet at 400° for one hour or until firm.
Mexican Cornbread
3 cups cornmeal mix 1 large onion; chopped ¼ cup jalapeno peppers; chopped finely 3 eggs well beaten 1 can cream-style corn ½ cup oil or bacon drippings 3 tbsp sugar 5 slices bacon; fried, crumbled 2½ cups milk ½ tsp garlic powder 1½ cups grated cheese Combine...