Crites Family Stuff

Ingredients for 1 serving

• .5 cup butter
• 1 cup brown sugar
• .25 cup milk
• 3.25 cups powdered sugar

Steps

1. Melt butter, add brown sugar, and boil for 1 minute or until slightly thick. Cook slightly. Add milk and beat until smooth. Beat in powdered sugar, starting with 2 cups and adding more as needed to desired consistency.

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Ingredients for 4 servings

• 2 cups raw almonds
• .25 cup honey
• 2 tbsp butter
• 1 cup raw sugar

Steps

1. Spread almonds in a shallow pan. Place in cold oven, turn to 350F and roast 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes, stirring occasionally. Add almonds then simmer and stir for 2 minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper. Spread the almonds in single layer and cool slightly. To coat, toss almonds with sugar in a plastic bag
2. Spread sugared almonds out to cool completely. Store cooled almonds in an airtight bag.

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Ingredients for 16 servings

• .33 cup sugar
• .25 tsp salt
• .33 tsp pepper
• .25 cup vinegar
• .25 tsp paprika
• .5 cup oil
• 1 clove garlic, crushed

Steps

1. Mix together and toss with green salad.

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Ingredients for 15 servings

• .75 cup real butter
• .5 cup light corn syrup
• 1.33 cups sugar
• 2 bags microwave pop corn, popped
• 1 tsp vanilla
• Peanuts, almonds, or other nuts (optional)

Steps

1. Bring the butter, corn syrup and sugar to a boil. Boil 1 minute. Add vanilla. Pour over popcorn and stir until well coated. Lay out flat on wax paper to cool.

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Ingredients for 10 servings

• 1 pkg mini marshmallows
• .5 cup butter
• 3 oz pkg jello
• 4 quarts popped corn

Steps

1. Melt the marshmallows, butter, and jello in the microwave, stir and pour over popcorn.

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Description

I used to make this all the time for my kids.
Jill Prince: I use this same recipe.

Ingredients for 1 serving

• 2 cups water
• 2 tbsp oil
• Drops of food coloring
• 2 tsp cream of tartar
• 1 cup salt
• 2 cups flour

Steps

1. Combine in medium saucepan over medium-low heat. Stir continually while scraping bottom of pan with a heavy spoon. When dough becomes very lumpy and most of the moisture is gone and is forming a ball, remove from heat. Scrape dough out of pan onto counter and to a smooth consistency. Cool and store in airtight container, not in fridge.

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Ingredients for 1 serving

• .5 cup butter
• 2 squares unsweetened chocolate
• .33 cup milk
• 1 lb powdered sugar
• 1 tsp vanilla (sometimes I add a little almond extract too)

Steps

1. Melt butter and chocolate in a saucepan over low heat. When melted, add milk and stir over low heat until the mixture thickens and separates. Pour into a mixing bowl with powdered sugar and vanilla and mix until smooth. Thicken with more sugar and thin with a little milk.

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Ingredients for 10 servings

• 2 cups rolled oats
• .5 cup coconut
• .5 cup chopped pecans
• .5 cup sunflower seeds, shelled
• .25 cup sesame seeds (optional)
• .5 cup honey
• .33 cup oil
• .25 tsp salt

Steps

1. Combine all ingredients-make sure there are not any dry spots. Spread evenly onto a cookie sheet. Bake at 350F for 25-35 minutes. I usually do 30 minutes. After 15 minutes stir and then put back in for the remaining time. When done, immediately pour out onto wax paper to let cool. Break up and put into storage bags. Will store for 2 weeks. Makes great cereal or just a treat.
2. Try this on some Greek yogurt sweetened with a little honey for an amazing treat.

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Ingredients for 1 serving

• .33 cup butter
• .25 cup milk
• .25 tsp salt
• 1 tsp vanilla
• 2.5 cup confectioner's sugar

Steps

1. Mix all ingredients except sugar. Mix in 1 cup of the sugar. Beat well. Mix in the rest of the sugar as needed to make icing that will spread well and stay on cake. Put on cool cake. Makes 1 1/2 cups icing.

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Ingredients for 10 servings

• 5 quarts cucumbers, about 7 lbs
• .75 cup salt, pure granulated
• 5.75 cups sugar
• 4.25 cups vinegar
• .5 tsp tumeric
• 1.5 tsp celery seed
• 1.5 tsp pickling spice
• 6 cinnamon sticks
• .75 tsp fennel
• 1.5 tsp vanilla
• Green food coloring if desired

Steps

1. 1st Day: Morning: Wash and scrape cukes. Cut up and put into large crock. Cover completely with boiling water. Afternoon (6-8 hours later): Drain. cover with fresh boiling water.
2. 2nd Day: Morning: Drain. Cover with fresh boiling water. Afternoon: Drain. Add salt and cover with fresh boiling water.
3. 3rd Day: Morning: Drain. Prick cukes in several spots with table fork. Make syrup of 2 cups sugar and 2 cups vinegar. Add tumeric and spices. Heat to boiling and pour over cukes. (Cukes will be partially covered at this point.) Afternoon: Drain syrup into pan. Add 1 1/2 cups sugar and 1 1/2 cups vinegar to the syrup. Heat to boiling and pour over cukes.
4. 4th Day: Morning: Drain syrup into pan. Add 1 1/2 cups sugar and 3/4 cup vinegar. Heat to boiling and pour over cukes. Afternoon: Drain syrup into pan. Add remaining 3/4 cup sugar and 1 1/2 tsp vanilla to syrup. Heat to boiling. Pack pickles into clean, hot pint jars and cover with boiling syrup to 1/2 inch to top of jar. Clean top and put on lids. Process in boiling water bath for 10 minutes or for your altitude.

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