AUNT FANNY'S SWEET CHERRY FROZEN LOAF
When I was a little girl I spent many happy weekends at my grandma's house. Grandma's Aunt Fanny - who was then in her seventies - would visit occasionally, and would always bring this dish - her speciality! This is an old classic recipe (Aunt Fanny made it in the 1960's and 1970's) that has stood the test of time! We all loved it! Representative photo by Bing; next time I make it I will 'try' to remember to take a picture!
Provided by Martha Price @karenella1
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- Drain fruits. Reserve a few cherries and orange segments for garnish. Beat cream cheese til fluffy; blend in sour cream, sugar and salt. Fold in fruits, marshmallows and pecans. Pour into 8 and 1/2-inch by 4 and 1/2-inch loaf pan and freeze 6 hours or overnight. Unmold; add garnish.
AUNT FANNIE'S DINNER
A quick and easy dinner. This goes great with garlic bread and a salad.
Provided by Allrecipes Member
Categories Pasta Main Dishes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g
AUNT FANNIE'S DINNER
A quick and easy dinner. This goes great with garlic bread and a salad.
Provided by Diane Schwenke
Categories Main Dish Recipes Pasta
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Nutrition Facts : Calories 317.6 calories, Carbohydrate 25.7 g, Cholesterol 68.9 mg, Fat 14.3 g, Fiber 2.9 g, Protein 23.2 g, SaturatedFat 5.4 g, Sodium 564.3 mg, Sugar 5.7 g
AUNT FANNY'S BAKED YELLOW SQUASH
Aunt Fanny's restaurant was located in Smyrna, Georgia. This was one of the famous side dishes they served with their good old-fashion cooking. The restaurant is now closed but their squash casserole lives on. Time does not include cooking squash and onion to use in casserole
Provided by TXOLDHAM
Categories Vegetable
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and cut up squash and roughly chop the onion. Boil until tender, approximately 10 minutes. Drain VERY thoroughly, then mash.
- Add all ingredients except half of butter and crumbs, to squash. Melt remaining butter.
- Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs.
- Bake in 375°F oven for approximately 30 to 45minutes, or until brown on top.
- You might add a few sprinkles of nutmeg to the mixture before pouring into the casserole.
AUNT FANNIE'S DINNER SOUP
This is such a Midwestern dish. It reminds me of cold nights and blustery weather and a good bowl of soup to stick to the ribs. My mother has made this forever and it's like a cross between a shepherd's pie, and a fagoli style soup with a little down home twist that has a little "Kitchen Sink" inspiration. No, I didn't have an Aunt Fannie, it's just what we've always called it. Because it's a Midwest dish, it's definitely a taste as you go and jazz up the flavor to your own palate.
Provided by peskyleo
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water boil.
- Add pasta and cook 8 - 10 minute until al-dente.
- In a large skillet over medium heat, saute ground beef 5 minutes. Add the onion and peppers and saute a further 5 minutes.
- Add garlic and cook 1 minute. Season to taste.
- Add tomato sauce, corn and pasta. Stir well 5 - 7 minutes. Serve.
Nutrition Facts : Calories 353.4, Fat 17.7, SaturatedFat 6.8, Cholesterol 77.1, Sodium 588.3, Carbohydrate 25.2, Fiber 2.9, Sugar 5, Protein 24.7
AUNT FANNIE'S DANISH DESSERT
My husband's Aunt Fannie used to bring this dessert to family gatherings; it is fun & easy to make. It goes a long way, except that everyone loves it so much - so I make it in a 12 1/2 x 17 " baking pan. It is an heirloom recipe that brings wonderful memories of family reunions. *Aunt Fannie used a pie glaze, filling & pudding,...
Provided by Sandie Vandenhouten
Categories Other Desserts
Time 30m
Number Of Ingredients 18
Steps:
- 1. Cool in refrigerator until firm; Cut into squares; Serve with whipping cream or cool whip. Take a Bow!
- 2. For another idea for the crust, you can order Orton Cookie Buttons at www.vermontcountrystore.com, product #H3319. It is all natural cookies, uses no corn syrup, and has no trans fats. It comes in chocolate, spicey cinnemon, etc. For either the Rennet Danish Desert Mix or the Orton Cookie Buttons, you can, also, call 800-564-4623.
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14 DANISH DESSERTS (+ BEST RECIPES) - INSANELY GOOD
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- Old-fashioned Danish Apple Cake. I know it’s called apple cake, but this recipe is actually more of a cold apple pie parfait. You will need layers of cold apple filling made by boiling chopped apples with water, vanilla, and sugar.
- Lagkage (Danish Layer Cake) One thing you’ll notice about our Scandinavian friends is that they love their cakes! But they don’t usually cover them with frosting.
- Kanelstang (Danish Cinnamon Twist) There’s not a country on the planet (probably) that doesn’t have some kind of cinnamon pastry they’re proud of. Just the smell of it as it bakes is enough to have me waiting in the kitchen.
- Aebleskiver (Danish Pancake Balls) Almost all European Christmas markets will have a stall dedicated to these little bites. They’ll have a large flat top full of holes to pour the batter into, making hundreds a day.
- Kransekage (Danish Almond Cake) One of my favorite holiday recipes, this takes a little time but is so worth it in the end. Made with just four ingredients, this almond tower is quite the show-stopper.
- Risengrød (Danish Rice Pudding) Usually reserved for the holidays, this creamy dish gets upgraded on Christmas Eve with extra vanilla, whipped cream, and almonds.
- Brunsviger (Danish Coffee Cake) This cake is essentially a sweet focaccia covered in caramel. Once you’ve made your brioche-like dough, it will need to rest before you put it into the baking dish.
- Almond Shortbread Cookies. Buttery, crisp, crumbly, and full of almond flavor, you’ll make these irresistible little cookies a lot once you taste them!
- Brunkager (Danish Christmas Cookies) Christmas is truly the season of cookies. I’ve already made each of the cookies on this list, and I’m always looking for more!
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- Rødgrød med Fløde: Red Berry Pudding. Danes delight in getting non-natives to pronounce this dessert. They are teasing, because it is almost impossible to get right.
- Wienerbrød: Vienna Bread. Ironically, the famous Danish pastry is actually called Vienna bread in Denmark. That’s because the technique for making the Danish pastry was brought to Denmark by Austrian bakers in the 19 century.
- Koldskål med Kammerjunkere: Cold Buttermilk Soup. The name of this dessert literally translates as cold bowl with chamberlains, but it actually refers to a creamy cold buttermilk soup with crumbled biscuits.
- Brunsviger Cake. This classic Danish cake originates from the island Funen, where the famous author Hans Christian Andersen was born. The people of Funen are very proud to serve it for any occasion.
- Citronmåne: Lemon Moon. Rumor has it that this is the preferred cake of Danish police officers all over the country! You will find this half-moon shaped lemon pound cake with yellow icing on the shelves of any supermarket or petrol station in Denmark.
- Æblekage: Danish Apple Cake. For some reason the Danes call this dessert an apple cake, but it’s actually more like a trifle. The layers consist of apple purée (or alternatively, just grated apple), crumble, and whipped cream.
- Risalamande: Rice Pudding with Cherry sauce. The name risalamande originates from the French riz á l’amande, meaning rice with almonds. The pudding was invented in the 19 century by a Danish five star hotel chef who believed it would sound more posh with a French name.
- Brunkager: Brown Cookies. Here’s another classic Danish Christmas tradition. These spicy brown gingerbread cookies are only eaten through the month of December, and when you bake them, your house fills with the most authentic smell of Danish Christmas coziness: cinnamon, cloves, ginger, and allspice… yummy!
- Kransekage: Marzipan Wreath Cake. At midnight on New Year’s Eve, Danes celebrate the turn of the year by drinking champagne and eating kransekage. Kransekage means wreath cake, and it’s made of stacked rings of baked marzipan built into a tower, neatly decorated with thin white stripes of royal icing.
- Kartoffelkager: Potato Cakes. Potato cake may not sound very delicious, but don’t be fooled by the name. It’s only called a potato cake because of the way it looks; there are absolutely no potatoes in it!
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