Crites Family Stuff

Description

This is the recipe I have used to frost the hundreds of angel food cakes I have made. The maraschino cherry version was the favorite of Jack's.

Ingredients for 15 servings

• .5 cup sugar
• .25 cup white corn syrup
• 2 tbsp water
• .25 cup egg whites (2 small)
• 1 tsp vanilla

Steps

1. Stir sugar, corn syrup and water together in a small saucepan. Boil rapidly until the mixture will spin a 6-8 inch thread when a small bit is dropped from a spoon.
2. While mixture is boiling, beat the egg whites at high speed with an electric beater until the egg whites stand in very stiff peaks. Blend in 1 tsp vanilla.
3. Immediately when the sugar mixture will spin a thread, pour the hot syrup slowly in a thin steady stream into the beaten egg whites, beating constantly until the mixture stands in very stiff peaks and consistency to ice a cake. Blend in 1 tsp vanilla
4. To make the maraschino cherry variation, use the juice from the maraschino cherries in place of the water. This is good when used as the icing of a maraschino cherry pecan nut angel food cake.

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Ingredients for 4 servings

• .5 cup flour
• 1.5 cup milk
• 1 tbsp sugar
• .5 tsp vanilla
• .25 tsp salt
• 6 eggs
• Butter
• Bread

Steps

1. Beat flour, milk, sugar, vanilla, salt, and eggs with hand beater until smooth. Dip bread into mixture and cook on the buttered griddle.

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Ingredients for 6 servings

• 2 eggs
• 2 cups flour
• .5 cup vegetable oil
• 1.75 cup milk
• 1 tbsp sugar
• 4 tsp baking powder
• .25 tsp salt

Steps

1. Heat waffle iron. Beat eggs with a blender in a medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour onto hot griddle.

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Ingredients for 4 servings

• 1 egg
• 1 cup four
• .75 cup milk
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 3 tsp baking powder
• .25 tsp salt
• Margarine or butter

Steps

1. Beat eggs with a hand beater in a medium bowl until fluffy. Beat in remaining ingredients except butter, just until smooth. For thinner pancakes, stir in additional 1-2 tbsp milk. Heat griddle or skillet over medium heat or to 375F. Grease griddle with butter.
2. We usually double or triple this recipe. I also like to add blueberries.

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Ingredients for 1 serving

• 2.75 cups confectioner's sugar
• 6 tbsp unsweetened cocoa powder
• 6 tbsp butter
• 5 tbsp evaporated milk
• 1 tsp vanilla

Steps

1. In a medium bowl, sift the sugar and cocoa. Set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust the consistency with more milk or sugar.

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Description

Alyson Farmer: Marilyn found this recipe for the crepe booth that the family did for the 4th of July. I prefer it to the recipe that I brought home from my mission to France. I love that I can double and even triple the recipe. We have crepes every Thursday morning. The boys get them if they sing the hymns in church on Sunday. It seems to motivate them. All 5 boys like this recipe which makes it a winner!
Jill Prince: After visiting Europe and tasting crepes, part of the John Farmer family decided to put a little booth together for the Centerville City's Fourth of July celebration. After haggling over names such as Holy Crepe, What the Crepe?, Full of Crepe, the family finally decided on the Crepe Shack (Marilyn wouldn't have it any other way). We learned a lot, enjoyed a few stressful moments, but all in all it turned out to be a success.

Ingredients for 20 servings

• 2 eggs
• 1 cup milk
• .25 cup water
• 2 tsp vanilla
• 1 cup flour
• 2 tbsp sugar
• 2 tbsp melted butter

Steps

1. Place all the ingredients in a blender and bend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth (I use a hand mixer). Add the flour and sugar and whisk to combine. Whisk in butter. (I melt the butter in my crepe pan and then pour it into the batter.) Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. (I've not always done this.)
2. Heat a small crepes pan (or nonstick skillet) over medium high heat. Add a small amount of batter to the pan-swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds, until lightly browned and flip. I use a spatula to pull up the sides and then use my fingers to flip it. Cook for another 10-15 seconds and remove to plate.
3. Continue cooking the rest of the batter, adding additional butter every third crepe or so. You can place the crepes on a sheet tray and keep warm in a 225F oven until ready to serve.
4. To serve: Spread each crepe with your desired toppings: Nutella, jam, butter, sugar, powdered sugar, lemon, banana, etc. Fold in half, then into fourths like a napkin or roll it up like a pencil.

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Description

This is Drew and my favorite breakfast.

Ingredients for 2 servings

• 1 medium banana
• 1 cup skim milk
• .75 cup vanilla yogurt
• .25 cup pineapple juice
• .5 tbsp honey

Steps

1. Mix all together in a blender. We like to add a bit of chocolate protein powder, too. Serve immediately.

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Ingredients for 1 serving

• 2 cups buttermilk
• 2 cups mayonnaise
• 1 tsp garlic salt
• 1 tsp onion salt
• 1 tsp accent
• 1 tsp pepper

Steps

1. Mix well and refrigerate. Makes 1 quart. Will last in refrigerator up to 3 weeks.

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Ingredients for 1 serving

• 1 cup dry powdered milk
• .5 cup hot water
• 1 cup sugar
• 1 tbsp butter

Steps

1. Blend in blender until mixed well. Makes 14 oz.

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Description

Dorothy Farmer: This is my mother's recipe, and one that I have enjoyed over the years.
Jennifer Crites: A visit to Grandma Wold's house wasn't complete without this, one of my favorites!

Ingredients for 8 servings

• 1 can chunk pineapple
• 1 can mandarin oranges
• .5 pkg marshmallows
• 1 cup coconut
• Sour cream

Steps

1. Drain pineapple and mandarin oranges. Cut marshmallows in fourths. Mix pineapple, mandarin oranges, marshmallows and coconut together and moisten well with sour cream. Let stand overnight.

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