Crites Family Stuff

Description

This was a recipe given to me by Barbara Perryman Bibbins. It is a GOOD chocolate cookie recipe! I have made it many times.
Jennifer Crites: Mom sent these cookies to me in a Pringles Potato Chip canister when I was on my mission in Honduras. It brought such a sense of home to receive one of my favorite cookies!

Ingredients for 36 servings

• .5 cup shortening or margarine
• 1.66666666667 cups sugar
• 2 tsp vanilla
• 2 eggs
• 6 tbsp cocoa
• 2 cups flour (plus)
• 2 tsp baking powder
• .5 tsp salt
• .33 cup milk
• .5 cup nuts

Steps

1. Cream shortening, sugar and vanilla. Beat in eggs, add cocoa. Alternate dry ingredients and milk. Chill 2-3 hours. Form in balls, roll in powdered sugar. Bake in 375F oven for 10-15 minutes.

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Ingredients for 48 servings

• .75 cup butter
• 1 cup sugar
• 2 cups brown sugar
• 4 egg whites
• .5 cup molasses
• 2 cups whole wheat four
• 2 cups all-purpose flour
• 1 tsp salt
• 4 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cloves

Steps

1. Cream together butter, sugars, and egg whites. Add molasses. Sift dry ingredients and gradually add to the creamed mixture. Form into 1 inch balls and roll in sugar. Bake at 350F on a greased cookie sheet for 8-10 minutes.

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Ingredients for 1 serving

• 2 cups sugar
• 1 cup real butter
• 1 cup light corn syrup
• 1 can sweetened condensed milk
• 1 tsp vanilla
• Chopped nuts (optional)

Steps

1. Place ingredients in a large bowl (the mixture will foam up). Microwave 5 minutes on high. Stir. Gradually stir in condensed milk. Cook 9-15 minutes, depending on how soft you want them and what temperature your microwave reaches on high. Stir every 3 minutes. When it begins to get thick, drop some of the mixture into a cup of cold water. When it forms a firm ball, it is finished. Add vanilla and chopped nuts and pour into a greased 9x13 pan. Let it set until it is easy to cut into squares and wrap in wax paper or cellophane square wrappers. Store in the refrigerator.

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Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• .75 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chocolate chips

Steps

1. Mix shortening, sugars, vanilla, and eggs together. Then add dry ingredients and chocolate chips. Bake on greased cookie sheet at 350F for 10-12 minutes.

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Ingredients for 36 servings

• 2 cups creamy peanut butter
• 2 cups sugar
• 2 cups light Karo syrup
• 10.5 cups Rice Krispies
• 12 oz semi-sweet chocolate chips
• 12 oz butterscotch chips

Steps

1. Mix Karo syrup and sugar together and heat until sugar is dissolved. Stir constantly. Add peanut butter. Stir till blended. Fold in Rice Krispies. Spread mixture onto a greased sheet pan.
2. Melt chocolate and butterscotch chips together and spread over the Rice Krispies. Let cool (although they are mighty tasty warm)!

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Description

Jennifer Crites: This is the toffee that I make for family gatherings and for Debbie at Christmas! I sent her a Christmas tin of toffee many years ago and she has faithfully sent back the empty tin year after year for refills!

Ingredients for 1 serving

• 1 cup butter (I prefer using Blue Bonnet margarine)
• 1 tbsp light corn syrup
• 1.33 cup sugar
• 3 tbsp water
• 2 (8 oz) Hershey Milk chocolate bars
• 1.5 cups sliced almonds, divided

Steps

1. Combine the butter, corn syrup, sugar, and water in a medium sauce pan. Cook to 300F or hard crack stage on a candy thermometer, stirring constantly. Pour out onto a non-greased cookie sheet that is somewhat flexible (easier to remove hardened candy from). When cooled and hardened, melt 8 oz chocolate and spread evenly over the toffee and immediately sprinkle with half the almonds. Refrigerate to harden the chocolate. Turn the candy over and repeat the process. Break into pieces when all the chocolate is set, then send some to Debbie!

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Description

My mother loves these candy clusters!

Ingredients for 24 servings

• 1 lb white chocolate melted
• .75 cup of peanut butter
• 1.5 cups miniature marshmallows
• 1 cup roasted Virginia peanuts
• 2 cups Rice Krispies

Steps

1. Melt the white chocolate and stir in the peanut butter and blend well. Pour this mixture over the miniature marshmallows, peanuts and Rice Krispies, and lightly mix together. Drop by spoonful onto wax paper to cool and harden. So very easy to make!!

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Description

I originally got this recipe from Evelyn Cameron, life long friend since Blackfoot. When I first tasted hers, I ate three pieces one right after another. Evelyn noticing this, said, "Would you like the recipe?" to which I readily agreed.
Jennifer Crites: I remember well how Gary would make divinity Sundays evenings, and boy was he a master at it!

Ingredients for 48 servings

• 3 cups sugar
• .667 cup white Karo syrup
• .667 cup hot water
• 3 egg whites
• 2 tsp vanilla

Steps

1. Using a medium sized kettle, put into the kettle the sugar, Karo syrup and hot water and cook to the hard ball stage which is 252F in the Blackfoot area. (See instructions below on how to get the correct temperature. It will be different for your area.) During the cooking time, it is only necessary to stir until the sugar is dissolved and then do not stir. Add a lid for a minute or two to melt down the sugar particles which are clinging to the sides of the kettle. Meanwhile beat the egg whites until stiff and add the vanilla. When the syrup has cooked to the desired temperature, pour it slowly over the stiffly beaten egg whites beating rapidly with an electric beater, until it will hold peaks. When the candy will hold peaks, chopped nuts and/or maraschino cherries can be added, then drop by spoonfuls unto a buttered surface, and let cool. ENJOY!
2. It is an easy recipe, but the cooking time has to be perfect or it will not turn out well. The recipe calls for the candy to be cooked to the hard ball stage which on the candy thermometer is 260F, but this temperature has to be adjusted according to the altitude of where you are living. You do this by inserting a candy thermometer into a kettle of boiling water and reading the temperature at which water boils, which is 204 for Blackfoot. So subtracting 204 from 212 equals 8. Then substracting 8 from the hard ball reading on the thermometer, the temperature for Blackfoot is 252 and this is the temperature that the candy should be cooked to.

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Description

Oatmeal cookie with a very nutty flavor.

Ingredients for 24 servings

• 0.75 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 0.75 tsp ground nutmeg
• 1.5 cups rolled oats
• 1 cup all-purpose flour
• 0.5 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup pecans (hazelnuts or walnuts)
• 0.25 cup sunflower seeds (optional)
• 2 tbsp flax seeds (optional)
• 0.5 cup wheat germ (optional)

Steps

1. Preheat oven to 375 F
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, pecans (hazelnuts or walnuts), sunflower seeds, flax seeds and wheat germ. Gradually stir into the creamed mixture. Add extra nuts if not using seeds, extra oatmeal if not using wheat germ.
4. Drop by rounded spoonfuls, a couple of inches apart, onto greased cookie sheet. Don't flatten.
5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
6. (Make this lower calorie/lower fat by reducing the butter to 1/2 cup and add 1/4 cup "no sugar added" apple sauce. This makes the cookie more moist and cake-ish.)

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Ingredients for 9 servings

• 1.5 cups flour
• .5 cup cornstarch
• .5 cup sugar
• .5 lb real butter
• Pinch salt
• 1 tbsp butter
• Lemon juice
• Powdered sugar
• Walnuts

Steps

1. Combine first 5 ingredients and press into a square pan. Bake 20 minutes at 350F. Cool and ice with frosting made with 1 tbsp butter, lemon juice and powdered sugar. Top with chopped walnuts.

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