Crites Family Stuff

Description

Debbie LOVES fudge and her comment that you cannot hide fudge from her is all too true. One Christmas season when she was still living at home, I made a batch (5 lbs) early in the Christmas season and hid it away. You guessed it - Debbie found it and ate the whole thing! I made a 2nd batch and hid it in another place where I thought it certainly couldn't be found! Debbie found it!!! I finally decided to wait until Christmas Eve after everyone (especially Debbie) was in bed to make it the 3rd time that Christmas! Debbie LOVES fudge and this is a good recipe. I first received it from a girl friend (Dorothy Haas) living in Cody, Wyoming when Debbie was just a baby. I have modified her recipe into what I make now. It is a non-fail recipe and so easy to make!
Debbie McFarland: Make sure this recipe gets in the cookbook. You cannot hide fudge from me!!!

Ingredients for 100 servings

• 2 (6 oz) packages semi-sweet chocolate chips
• 16 oz Hershey bar with almonds
• 1 pint marshmallow creme
• .5 lb nuts
• 4.5 cups sugar
• 1 large can canned milk
• 3 tsp vanilla

Steps

1. Break candy bar into chunks. Coarsely chop nuts. Put first four ingredients in a large bowl. Put sugar and condensed milk in a tall, large kettle (mixture will boil over if a small kettle is used). Bring to the boiling point and boil for 6 minutes. Add vanilla and pour over chocolate, marshmallow, nut mixture and stir until blended. Pour into a buttered 9x13 pan. Let cool, then eat until you are sick.

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Ingredients for 72 servings

• 1 lb butter
• 2 cups brown sugar
• 1.5 cups white sugar
• 3 eggs
• 6 cups flour
• 1 tsp vanilla
• 1.5 tsp salt
• 1.5 tsp soda
• 24 oz chocolate chips

Steps

1. Cream together butter and sugars. Add eggs and beat for three minutes. Add vanilla. Add flour, salt and soda. Add chocolate chips. Roll into 1 inch balls and place 2 inches apart, flatten slightly. Bake at 350F for 7-10 minutes

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Ingredients for 36 servings

• 1 lb butter or margarine
• 4 eggs
• 2 tsp vanilla
• 2 tsp baking powder
• 5 cups quick oatmeal
• 2 cups packed brown sugar
• 2 cups white sugar
• 2 tsp baking soda
• 4 cups flour
• 20 oz chocolate chips

Steps

1. Cream butter and sugars together. Add eggs and beat well. Add vanilla. Add oatmeal. Add flour, soda, baking powder. Add chocolate chips. Roll into 1 inch balls and place on a cookie sheet 2 inches apart. Flatten slightly. Bake at 400F for 6 minutes. Can substitute raisins and chopped walnuts for the chocolate chips.

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Description

This was Jess's favorite childhood treat.

Ingredients for 18 servings

• 1.5 cups crushed corn flake crumbs
• 3 tbsp sugar
• 1 cube margarine
• 1 cup coconut
• 6 oz milk chocolate chips
• 1 cup chopped walnuts
• 1 can sweetened condensed milk

Steps

1. Mix crumbs, sugar and margarine and press into the bottom of a 9x13 pan. Layer the next ingredients: coconut, milk chocolate chips, walnuts. Top with the condensed milk. Bake at 350F for 15-20 minutes or until done.

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Description

When Mattson was a little boy, he loved these cookies that were made by lunch ladies for school lunches. He asked for the recipe and they copied it down for the little 2nd grader who loved cooking even then.

Ingredients for 18 servings

• .667 cup real butter
• .5 cup sugar
• .667 cup brown sugar
• 2 eggs
• 1.5 tsp vanilla
• .75 tsp soda
• .25 tsp salt
• 1.5 cups flour
• 1.5 cups oatmeal
• .5 cup peanut butter

Frosting:

• 1 lb powdered sugar
• .5 cup cocoa
• .25 tsp salt
• .33 cup real butter
• 6 tbsp boiling water
• 1 tsp vanilla

Steps

1. Cream butter, sugar and eggs. Add peanut butter. Beat until fluffy. Add spices and flour and oatmeal. Spread on a jelly roll pan. Bake at 325F for 10 minutes. Do not overcook. COOL. Spread a thin layer of peanut butter on top. Then spread with chocolate frosting made by beating together powdered sugar, cocoa, salt, vanilla, butter and boiling water.

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Description

Dorothy Farmer: These are a family favorite. I have made them many times, especially for grandchildren. They stay moist for a longer period of time than the regular chocolate chip cookies.

Ingredients for 36 servings

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2.667 cups shredded coconut
• 2.75 cups flour
• 1 tsp salt
• 1 tsp soda
• 12 oz chocolate chips

Steps

1. Cream together margarine, white sugar and brown sugar. Beat in eggs. Add vanilla. Add coconut, flour, salt, and soda. Add chocoloate chips. Bake at 375F for 9 minutes.

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Description

These cookies are delicious! In fact they won 1st prize in the Parent/Child Cookie Contest at the Eastern Idaho State Fair. Aunt Jolene's cookie took 3rd place that same year. Over the years the EISF has awarded many baking ribbons and awards to the Dan Crites and Gary Farmer families!

Ingredients for 36 servings

• 1 cup sugar
• 1 cup brown sugar
• 1 cup margarine or butter
• 1 cup salad oil
• 1 egg
• 1 tsp vanilla
• 1 tsp coconut extract
• .5 tsp butter extract
• 3.5 cups flour
• 1 tsp salt
• 1 cup quick oatmeal
• 1 cup coconut
• 1 cup rice krispies
• 12 oz white chocolate chips
• 1 tsp cream of tartar
• 1 cup coarsely chopped macadamia nuts

Steps

1. Cream sugar, brown sugar, margarine and salad oil together. Add egg, vanilla, coconut extract and butter extract. Sift flour, salt, cream of tartar and add to the first mixture. Then add oatmeal, coconut, white chocolate chips and rice krispies. Stir in the nuts. Bake at 350F for 12 minutes.

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Description

These are the brownies that were made in the bakery where Uncle John, Uncle Gary, Aunt Jennifer, and Uncle Walter worked on BYU Campus.

Ingredients for 15 servings

• 1 cup margarine
• .5 cup cocoa
• 2 tbsp honey
• 4 eggs
• 2 cups sugar
• 1.75 cup flour
• .5 tbsp baking powder
• .5 tsp salt
• 1 cup chopped walnuts

Mint Icing:

• 5 tbsp margarine
• Dash of salt
• 3 tbsp milk
• 1 tbsp milk
• 1 tbsp light corn syrup
• 2.33 cups powdered sugar
• .5 tsp mint extract
• 2 drops green food coloring
• 12 oz container chocolate icing/or your own homemade

Steps

1. Melt 1 cup margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and 1/2 tsp salt. Mix well. Add nuts. Pour batter into a greased 9x13 baking pan. Bake at 350F for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove and carefully add a layer of chocolate icing.

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Ingredients for 15 servings

• 1 lb butter, softened
• 1 cup sugar
• 4 cups flour

Steps

1. Cream sugar and butter. Add flour. Spread in pan. Prick well. Sprinkle with sugar crystals (raw sugar). Bake at 350F until light brown.

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Ingredients for 48 servings

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 1 large can pumpkin
• 2 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 cups raisins (opt)
• 2 cups chocolate chips (opt)
• 1 cup nuts (opt)

Steps

1. Cream shortening and sugar. Add eggs. Add pumpkin and vanilla, then dry ingredients. Mix in nuts, chocolate chips and raisins. Bake at 375F for 12 minutes.
2. Alyson Farmer's recipe uses vegetable oil instead of shortening and 1/2 cup less flour.
3. Janette Johnson makes a cream cheese frosting to ice these cookies with: 4 oz softened cream cheese, 1/2 cup softened butter, 1 lb powdered sugar, and 1 tsp vanilla.

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