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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.
Gingerbread
Six cupfuls of flour, three cups of molasses, one cup of fresh sweet cream, one cup of lard, two eggs, one tsp of saleratus, and two tsp of ginger. —From the Cookbook of Sophie Jane Sanders Creekmore (Published 1900)
Banana Nut Bread
5 bananas 2 cups flour ½ cup white sugar ½ cup brown sugar 2 eggs 1 tsp baking powder 1 tsp soda 1 tbsp water ½ cup shortening ½ to 1 cup nuts; chopped 1 tsp salt Mash bananas and add sugars. Mix well, set aside for at least 15 minutes. Dissolve soda in water, add to...
Pear Honey
Peel, de-seed, grind up enough fresh pears for: 9 cups ground pears 5 cups sugar 1 (16 oz) can crushed pineapple Cook in an open kettle until thick and clear.
Mayonnaise
2 tbsp flour 1 tsp salt 2 tbsp sugar Pepper to taste Mix together. Add 2 tbsp butter and cook to a paste. Add ½ cup creamy milk and cook until thick; then add ½ cup vinegar. Stir in very fast two well-beaten eggs. Do not boil.
Chili Sauce
1 gallon peeled & chopped ripe tomatoes 1 cup chopped white onions 1 cup chopped green peppers 1 cup chopped red sweet peppers 1 or more hot peppers; chopped Combine vegetables, 5 tbsp salt, ½ cup brown sugar, and a bag of pickling spices. Cook 2 hours until ½ of...
Piccalilli
1-quart green tomatoes; chopped 1 cup red sweet peppers; chopped 1 cup green peppers; chopped 1½ cups onions; chopped 2 cups brown sugar 5 cups cabbage; chopped 1 cup cucumbers; chopped ⅓ cup salt ⅓ cup vinegar 2 tbsp whole mixed pickling spice Combine vegetable...