GRANNY HOT RECIPES

Steps:

• Preheat oven to 450 degrees. Heavily grease a large cast-iron skillet or biscuit pan and set aside. (I prefer the cast iron skillet).
• Put the flour into a large bowl and add lard/shortening.
• Cut into flour using the usual pastry method.
• Add buttermilk and mix with fork or hands.
• Mix into a light dough.
• Turn dough onto a floured board and knead a couple of times.
• Pat dough to flatten to about 1/2 inch thick. Using a biscuit cutter, cut dough into biscuits.
• Place cut biscuits in the prepared pan.
• Pour melted shortening/butter over each biscuit.
• Bake for about 13 to 15 minutes or until golden. Remove from pan and place into a covered container and allow to steam for about 5 minutes. You may also brush melted butter over top prior to steaming (if desired).
• Serve hot with butter, apple butter, jellies, jams, honey, or anything else that you like.
• Special Note: I didn't have a biscuit cutter, so what I did was open both ends of a 4-ounce sized mushroom can, washed and removed the label and it works perfectly.

Steps:

• In a chilled bowl, with chilled beaters, beat the cream and confectioners' sugar together until soft peaks.
• Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and the salt in a large bowl.
• Reserve 4 to 6 cookies for garnish and layer half of the remaining cookies among the bottom of 4 to 6 16-ounce serving dishes (or mason jars), or in a trifle bowl (or other large glass serving dish). Next, drizzle half of the caramel over the cookies, then a layer of half the bananas, then half the pudding mixture. Repeat the layers with the remaining ingredients. Top with the whipped cream and a butter cookie or cookies. Serve or chill up to overnight.