Crites Family Stuff

Description

I found this recipe in a Relief Society Magazine (back when they still printed them) and have used it many times over the years. Makes a very light, soft roll. I have used the recipe for each of the variations and it provides an easy way to make orange and pecan rolls.

Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• 2 tsp salt
• 1 cup boiling water
• 2 packages yeast
• .5 cup lukewarm water
• 4 eggs
• 7 cups approximately flour
• 1 cup cold water

Steps

1. Bring one cup of water to boiling. Add shortening, sugar and salt, and stir to blend. Set aside to cool. Add yeast to the 1/2 cup lukewarm water to soften. Beat eggs and add the yeast and water mixture. Add the cold water to the shortening, sugar and boiling water mixture to cool it down. (If used too hot, it will kill the yeast.) Add the flour alternately with the shortening yeast mixture to make a soft dough, adding more flour if necessary. Knead lighty until mixed. Let rise until double in bulk. Punch down and form into dinner rolls and let rolls rise until double in bulk. Bake at 350F for approximately 1/2 hour or until lightly browned.
2. For orange rolls, let the dough rise until double in bulk. Punch down and roll out as you would for cinnamon rolls. Spread with 2 tbsp melted butter which has been mixed with 2 tsp orange juice. Sprinkle with 1/4 cup granulated sugar and 1 tbsp grated orange rind. Roll loosely as for jelly roll, seal edges and cut in 1 inch slices. Let rise until double in size and then bake at 350F for about 30 minutes or until lightly browned.
3. For pecan rolls, Let the dough rise until double in bulk. Punch down and roll dough as for cinnamon rolls. Spread with melted butter and sprinkle with 1/4 cup brown sugar and 1/4 cup of finely chopped pecans. Combine 2 cups brown sugar, 1/4 cup light corn syrup, 1 tbsp butter and beat slowly until blended. Place mixture in bottom of greased individual muffin tins or greased shallow pans along with pecan halves. Place rolls over mixture. Let rise until double in size. Bake in 350F oven for approximately 1/2 hour, or until lightly browned.

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Description

I haven't had this recipe very long, but it has quickly become a family favorite. Especially does Matt Howell like it. If you see him in line for it, better get in front of him, or there might not be any left. I think he could eat a recipe of it in one setting.

Ingredients for 12 servings

• 1 package chocolate fudge cake mix
• 6 oz instant chocolate pudding mix
• 12 oz carton of whipped topping
• 6 Heath candy bars (1.4 oz each), crushed

Steps

1. Bake cake according to package directions. Cool. Prepare pudding according to package directions and set aside. Crumble cake reserving 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2 or 5 quart trifle dish or decorative glass bowl. Layer half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs and sprinkle over top. Refrigerate 4-5 hours before serving.

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Description

This recipe comes from my mother.

Ingredients for 15 servings

• .66 cup shortening
• 2.5 cups sifted cake flour (Softasilk)
• 1.667 cups sugar
• 1.25 tsp baking powder
• 1.25 tsp baking soda
• 1 tsp salt
• 1.25 cups ripe banana, 3-4 medium
• .66 cups buttermilk
• 2 eggs

Steps

1. Stir shortening to soften. Sift the rest of dry ingredients and stir together with the Softasilk. (I use regular flour and don't sift any of the dry ingredients.) Add bananas and 1/3 cup buttermilk. Beat vigorously with spoon and or with mixer on medium for 2 minutes. Add the rest of buttermilk and eggs. Beat 2 minutes more. Fold in the nuts. Bake in 2 greased and floured round pans or loaf pans at 350F for 35 minutes.
2. My mother usually frosted the cake with White Mountain Icing. Use the frosting of your choice.

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Description

Jennifer Crites: This cookie was a treat for me growing up and I have made it almost every year since I've been married. It's not Christmas for my kids without this favorite cookie.
Janette Johnson: I remember making these cookies with Mom during the Holidays.

Ingredients for 48 servings

• 1 cup soft shortening (half butter)
• 1 cup sifted powdered sugar
• 1 egg
• 1.5 tsp almond flavoring
• 1 tsp vanilla
• 2.5 cups sifted flour
• 1 tsp salt
• .5 tsp red food coloring

Topping:

• .5 cup sugar
• .5 cup crushed candy canes or peppermint candy

Steps

1. Heat oven to 375F. Mix well shortening, sugar, egg and flavorings. Mix flour, salt and stir in. Divide dough in half. Blend red food coloring into one half of dough. Roll 1 tsp each color dough on lightly floured board into two strips about 4 inches long. Place strips side by side and press lightly together and twist like a rope. Put on ungreased cookie sheet. Curve top down for handle of cane. Bake 9 minutes or until barely golden. Remove and while still warm, sprinkle with the topping mixture of the crushed peppermint and sugar. Success Tip: Make complete cookies one at a time. If all the dough of one color is shaped first, the little rolls become too dry to twist.

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Description

This is a GOOD sugar cookie recipe. The cookies should be large soft and thick. I have made these cookies with grandchildren to enter in the fair in the "Grandmother-Grandchild" category and have won first place with them. My memory is dim, maybe it was second place, but anyway, we DID win a prize. I also have used this recipe to make Christmas cookies and have iced them with colored icing in Christmas colors. Fun to do with grandchildren!

Ingredients for 36 servings

• 1 cup shortening
• 2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• .5 tsp baking soda
• 4 tsp baking powder
• 4.5 cups flour
• .5 tsp salt

Steps

1. Cream shortening and sugar together. Add eggs and beat. Add sour cream and vanilla. Sift together dry ingredients (baking soda, baking powder, flour and salt) and add to the shortening, sugar, egg, sour cream and vanilla mixture. Dough should be soft, but not sticky. Roll out to about 1/4 inch thickness and cut in desired shapes. Bake in a 350F oven for 8-10 minutes. enjoy!

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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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Description

Dorothy Farmer: Another favorite of Jack. I have made this recipe many times. It is GOOD! Also a favorite of Mike Farmer!

Ingredients for 8 servings

• 1 tbsp cornstarch
• 1 cup sugar
• 4 cups chopped peaches
• .25 tsp cinnamon
• 1 cup flour
• 1 tbsp sugar
• 1.5 tsp baking powder
• 3 tbsp shortening
• .5 cup milk

Steps

1. Mix sugar and cornstarch in pan, add peaches and cinnamon. Cook until bubbly. Pour into pan you will be baking the cobbler in.
2. Add flour, 1 tbsp sugar and baking powder in a mixing bowl. Mix well, cut in shortening until mixed well. Add 1/2 cup milk. Stir until stiff, then drop by spoonfuls over peach mixture. Bake at 400F 25 - 30 minutes.

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Description

I remember that this was a favorite of Mattson McFarland when he was just a young boy.

Ingredients for 15 servings

• 3 eggs
• 1.75 cups sugar
• 2 cups sifted flour
• 1 tsp cinnamon
• 1 tsp baking powder
• .5 tsp salt
• 1 cup oil
• 1 tsp vanilla
• 2 cups thinly sliced apples
• .75 cup chopped walnuts

Old Fashioned Sauce:

• 1 cup sugar
• 2 tbsp cornstarch
• .5 tsp salt
• 2 cups cold water
• .25 tsp nutmeg
• 2 tbsp margarine
• 1 tsp lemon or vanilla extract

Steps

1. Beat eggs, add sugar and beat. Sift flour and measure two cups into a mixing bowl. Add cinnamon, baking powder, and 1/2 tsp salt and mix. Add the beaten eggs and sugar to the flour mixture. Add the oil and vanilla. Fold in the thinly sliced apples and chopped walnuts. Bake at 350F for 40 - 45 minutes. Cut into squares. Serve with the Old Fashioned Sauce. It freezes well.
2. To make the Old Fashioned Sauce, mix 1 cup sugar and cornstarch with 1/2 tsp salt in a sauce pan. Stir until cornstarch is blended. Add cold water graduallly and stir well. Place pan on the stove and bring to a boil, stirring constantly, until thickened. Add nutmeg, margarine and flavoring. Serve warm. This recipe makes enough for 9 servings, so you might want to double it to serve with the apple squares.

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Ingredients for 4 servings

• 14 oz can artichoke hearts, drained and chopped
• .5 cup mayonnaise
• .5 cup Parmesan cheese
• 2.5 tsp minced garlic
• 8 oz cream cheese, softened
• Bread bowl
• French bread loaf, cubed

Steps

1. Mix all ingredients, except bread, together (mixer works best). Spoon into hollowed out bread bowl. Bake in preheated oven at 350F for 25-30 minutes until warm and bubbly.
2. Serve with bread cubes.
3. Note: Works better to heat the mix in the microwave for 1-2 minutes before scooping into bread bowl and baking. It doesn't take as long to heat.

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Ingredients for 15 servings

• 1 egg
• 1 cup sugar
• 1 cup flour
• cinnamon
• apples

Steps

1. Peel and slice apples about 2 inches deep in a 9x13 pan. Mix together the sugar, flour and egg and crumble over the apples. Sprinkle cinnamon over this and bake at 350F until apples are tender, about 1/2 hour.

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