Crites Family Stuff

Description

I found this recipe in a Kerr canning book and thought it would be something my husband, Jack, would particularly enjoy and he did! as well as other family members.

Ingredients for 28 servings

• Apples
• 5 cups sugar
• 10 cups water
• 3 tsp cinnamon
• .25 tsp red food coloring, more if desired

Steps

1. Make the syrup first by boiling together for one minute the sugar, water and cinnamon. Then add the red food coloring. Choose a good cooking/canning apple. Peel and core apples and put into clean canning jars. You can slice them or cut into chunks. Pour the hot syrup over the apples in the canning jars, screw on lids and process according to directions in a canning book for apples in your area. (Cooking times change according to altitude.) For the Provo, Utah area the processing time would be 35 minutes for quarts and 30 minutes for pints.

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Description

Ingredients for 72 servings

• 1 cup shortening
• 1 tsp salt
• 2 cups sugar
• 4 eggs
• 1 quart buttermilk
• 2 cups boiling water
• 5 tsp baking soda
• 5 cups flour
• 3 cups All Bran cereal
• 2 cups bran flake cereal

Steps

1. Cream together the shortening, sugar, salt, and eggs. Alternately mix in the flour and cereals with the buttermilk, water, and soda. Mix well. Keep tightly covered in a bowl for 2-4 weeks in the refrigerator. Spoon into papered muffin tins. Bake at 400F for 20 minutes. May add nuts or raisins.

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Ingredients for 20 servings

• 1 tbsp yeast
• 1.5 cups warm water
• .33 cup firmly packed brown sugar
• 3 cups flour
• Baking soda
• Kosher salt

Steps

1. Preheat oven to 450F.
2. Fill a large electric skillet with hot water and heat to the highest temperature. Add several tbsp of baking soda to the simmering water. Prepare a cookie sheet by spraying generously with oil and sprinkling with Kosher salt. Set aside.
3. Meanwhile, make dough as for bread but do not allow it to rise. Dissolve the yeast in the water and sugar. Add the flour. The dough should be soft but not sticky. Make large 2 inch balls with the dough and roll them into 12 inch ropes. Shape each into a pretzel. When you have 4-6 pretzels made, drop them into the simmering water for several minutes. They will sink and then rise to float on the surface. Remove with a slotted spoon or spatula onto a cooling rack to drain. Continue making pretzels until the dough is gone, working quickly to avoid the dough rising. Move the drained pretzels onto the prepared cookie sheet. These can be placed close together because they will not expand anymore. Sprinkle sparingly with more Kosher salt. Bake for 8-10 minutes or until well browned and the moisture is gone from the top.

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Ingredients for 8 servings

• 3 pkgs (10 each) buttermilk biscuits (Hungry Jack)
• .75 cup sugar
• .5 cup butter
• 1 orange zest

Steps

1. Oil or spray generously one bundt cake pan. Put biscuits in the pan on their sides close together. Melt butter with the zest. Add sugar. Drizzle the butter mixture over the rolls. Bake at 350F for about 25 minutes or until done.

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Description

This is my dad's birthday meal. When I was a teenager, living with my dad, we tried and tried to make it "like mom does" but it never turned out right. Together, after a year of trial and error, we accomplished it! I have great memories cooking this with my daddy. I love him!!

Ingredients for 4 servings

• 2 lbs top round steak
• 3 eggs
• 3 cups flour
• 1 tsp each pepper, garlic powder, and season salt

Steps

1. Cut steak into thin slices, about 1/4 inch thick against the grain. In a separate bowl, beat the eggs well. In another bowl, combine the flour and seasonings.
2. Add about 1/4 cup of oil to a large skillet. Heat to medium. Dip the steak pieces into the egg, then the flour and place into the hot oil. The oil has to be hot or the flour will fall off the meat as it is cooking. Turn the steak often to prevent the breading from getting soggy. Once the meat juices are clear and the outside is brown, remove from oil and drain on paper towel. Keep the fried pieces in the oven to keep warm.
3. The Gravy: Drain part of the grease out of the pan, leaving the drippings. You will need 1 tbsp of oil (grease from drippings) and 1 tbsp of flour (or you can use part of a packet of brown gray mix to add more flavor) to 1 cup of milk. (So if you want two cups of gravy, leave 2 tbsp of oil in the pan, 2 tbsps flour (or the brown gravy mix) and 2 cups milk.) To make the gravy, add the flour to the hot oil, stir and then slowly whisk in the milk. Stir constantly until all the lumps are out and it is thick and bubbling. Add salt and pepper to taste.

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Description

Debbie McFarland: Although this is Marilyn's recipe, my family has made and enjoyed it so often through the years, it has become a favorite McFarland recipe.

Ingredients for 36 servings

• .5 cup margarine, softened
• 1.5 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 2 ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz softened cream cheese
• .5 cup margarine, softened
• 2 tsp vanilla
• 4 cups powdered sugar or to desired consistency

Steps

1. In mixing bowl, cream 1/2 cup margarine and granulated sugar. Add eggs, sour cream and 1 tsp vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x1 inch baking pan. Bake at 350F for approximately 20 minutes or until an inserted toothpick near the center comes out clean. Cool.
2. Frosting: Beat together cream cheese, 1/2 cup margarine, 2 tsp vanilla and powdered sugar. Frost bars and store in refrigerator.

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