Crites Family Stuff

Description

Jenny entered these cookies in the 2015 Farmer Family Reunion Cookie Contest...and won! The uncles have a terrible job each year, sampling and judging all the cookies at the reunions. It's a tough job but they do it without complaint!

Ingredients for 60 servings

Shortbread Layer:

• 2 cups flour
• 2 tsp baking powder
• .25 tsp salt
• 1 cup butter, softened
• .5 cup sugar

Caramel Layer:

• 1 cup butter, cut into pieces
• 1 cup sugar
• 4 tbsp light corn syrup
• 2 (14 oz) cans sweetened condensed milk

Chocolate Layer:

• 1 cup milk chocolate chips
• 1 tsp light corn syrup
• .5 cup butter, cut into pieces

Steps

Shortbread:

1. Line a 9" x 13" baking dish with parchment paper. Spray the sides of the pan/paper to help avoid the caramel from sticking. In a medium bowl cream together the butter and sugar until smooth. Add dry ingredients and mix well. Press the dough into the to make an even layer. Bake about 18 minutes or until lightly golden. If the crust puffs up while baking, gently press down. Allow the shortbread to cool completely.

Caramel:

1. Combine butter, sugar, corn syrup, and sweetened condensed milk into a large saucepan over medium heat. Stir to melt butter. Increase heat to medium-high and bring to a boil. Reduce heat to maintain a simmer, stirring CONSTANTLY. This will scorch easily. The mixture will thicken and darken as it cooks. It will take about 20-25 minutes to reach 230-240 degrees or a soft ball stage of a candy thermometer. Pour and smooth mixture over the cooled shortbread. Allow to cool completely and set.

Chocolate:

1. Combine chocolate chips, corn syrup, and butter into a pan (double boiler is great). Heat, stirring often until chocolate is melted and the mixture is smooth. Spread over the cooled caramel layer with an offset spatula to smooth the top. Allow to cool and chill until ready to slice and serve.
2. Store bars in the refrigerator. They can be made days in advance and stored in airtight containers or wrapped well in plastic wrap. If you 1 1/2 times the recipe, you can fill a 11" x 15" pan.

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Ingredients for 8 servings

• 12 slices bread, cut into cubes (French bread works great)
• 8 oz cream cheese, cut into cubes
• 1 cup blueberries (fresh or frozen)
• 12 eggs
• .33 cup maple syrup
• 2 cups milk (or 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 tbsp cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 tbsp butter

Steps

1. Arrange 1/2 of the bread cubes in a greased 9x13" pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with the remaining bread cubes.
3. Mix together eggs, milk and maple syrup.
4. Pour over the bread cubes and cover the pan with foil. Chill in the refrigerator overnight.
5. Bake covered with foil at 350 for 30 minutes. Remove foil and bake for another 30 minutes until fluffy and golden. Top with sauce.

To make syrup:

1. Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir till melted. Serve.

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Ingredients for 6 servings

• 1 lb hamburger
• 1 medium onion, chopped
• 1 cup chopped celery
• 2 cups peeled, and penny sliced carrots
• 2 cups peeled, diced potatoes
• 1 can cream of chicken soup
• 1 can tomato soup
• 1 cup grated cheddar cheese

Pie Crust

• 2.5 cups flour
• 1 cup shortening
• 1 tsp salt
• 1 Tbsp apple cider vinegar
• 1 egg
• .25 cup water

Steps

1. Brown hamburger with onion and celery. Salt and pepper to taste. Drain meat. Stir in the carrots, potatoes and soups. Pour this mixture into a 9x13" pan and cover with foil. Bake at 350 for 45-60 minutes, until potatoes and carrots are tender.
2. Remove foil and top with cheese.
3. Top with the pie crust and bake for 20-30 additional minutes.

To make pie crust:

1. Stir together the flour and salt. Cut in shortening. Make a mixture by beating the egg into the vinegar and water. Mix together and roll out onto a floured surface. There will be extra crust to make cinnamon sugar crisps! Always a favorite with leftover pie crust!<br>

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Description

A yummy vegan bar cookie.

Ingredients for 24 servings

Crust:

• 14 oz can garbanzo beans, drained and rinsed
• .5 cup rolled oats
• .5 cup brown sugar
• .25 cup olive oil
• 2 tsp vanilla
• 1 tsp baking powder
• .25 tsp baking soda
• .25 tsp salt

Filling:

• 3 cups blueberries, can be frozen
• 2 tbsp white sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• .25 cup cold water

Top Crumble:

• 1.5 cups rolled oats
• 1 cup flour
• .5 tsp baking soda
• .5 cup brown sugar
• .25 cup olive oil
• 1 tsp vanilla

Steps

1. Preheat oven to 350 degrees.
2. Place crust ingredients into a food processor. Blend to a dough-like consistency and press into a greased 8x11 baking pan.
3. Bake crust until crisp and lightly browned, about 20 minutes.
4. Combine filling ingredients except for the water and cornstarch into sauce pan. Cook over medium-low heat until berries have reduced (10-15 min). Whisk cornstarch and water together in a small bowl and stir into the blueberry mixture. Cook 2-3 minutes until mixture thickens. Pour over cooked crust.
5. Mix the crumble ingredients together in a large bowl until bread crumb consistency. Sprinkle over the blueberry mixture. Bake in the preheated oven about 20 minutes until blueberry filling is bubbling and the crumble is lightly browned. Cool and cut into squares. Store leftovers in refrigerator.

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Description

These are the rolls used to make the BBQ Pork sliders at Annie Crites' wedding reception. The wheat I use makes a big difference. It is Montana Prairie Gold, a hard white wheat, high in gluten.

Ingredients for 48 servings

• 4 cups fresh ground whole wheat flour (use white hard wheat)
• .33 cup gluten additive, if not using a high gluten wheat
• .5 cup buttermilk powder or powdered milk
• .25 cup potato powder
• 3 tbsp yeast
• 6 cups warm water
• .5 cup honey
• .5 cup canola oil
• 2 eggs, slightly beaten
• 1 tbsp salt

Steps

1. In a Bosch mixer with a dough hook, add the 4 cups of high gluten flour and, if needed, the 1/3 cup gluten additive. (I just use a good hard white wheat, freshly ground for the 4 cups of flour-if it's a high gluten wheat, you don't need the separate wheat gluten). Also add the buttermilk or powdered milk, potato flour, and yeast. Stir this together until all the dry ingredients are smooth.
2. Add the warm water, honey and oil. Mix for 2-3 minutes. Cover and sponge until dough doubles in size.
3. Then add the eggs and salt. Continue mixing, adding fresh ground flour until the dough starts to pull away from the side of the bowl but never picks up from the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes for gluten to develop.
4. Allow to rest and rise double. Punch down and form into balls. Place on parchment lined pans and rise again. Bake at 350 degrees for 15-20 minutes or until golden brown.
5. Dough can be used for cinnamon rolls, etc.

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Description

We used this recipe to make Zebra Caramel Corn (Caramel corn drizzled with white and dark chocolate) for Annie Crites' wedding reception.

Ingredients for 20 servings

• 2 cups packed brown sugar
• 1 cup butter
• .5 cup light corn syrup
• 1 tsp salt
• 1 tsp baking soda
• 6 quarts popped corn (not microwave)

Steps

1. Pop corn, removing unpopped kernels and set aside in a large bowl.
2. Prepare two 15 x 10 x 1/2 inch pans by spreading with a light coating of oil. Set aside.
3. Combine the sugar, butter, corn syrup and salt in a large pot.. Bring to a boil and stir for 5 minutes. Remove from heat and add the baking soda. Mix well.
4. Pour over the popped corn and mix until well coated. Spread into the oiled pans.
5. Bake at 250 for 1 hour, stirring every 20 minutes. Remove from oven and spread onto parchment paper to cool.
6. To make the Zebra version, drizzle with 1/2 lb each white and dark chocolate. When the chocolate is set, store in airtight containers.

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Description

This popcorn was served at Annie Crites' wedding reception.

Ingredients for 20 servings

• 4.5 quarts popped popcorn (not microwave popcorn)
• .5 light corn syrup
• 2 cups granulated sugar
• 1 tsp salt
• 1 cup butter
• 1.5 Tbsp lemon extract
• 1 tsp baking soda
• .5 lb Lemon Flavored Candy Coating

Steps

1. Place popped corn in a large bowl, making sure to remove all unpopped kernels. Set aside.
2. Prepare two greased (I use coconut oil) 15 x10 x 1 inch baking pans. Set aside.
3. In a large heavy saucepan, combined sugar, corn syrup, salt, and butter. Bring to a boil over medium to medium high heat. Once to a full boil, cook for five minutes stirring constantly. (290 degrees/soft crack stage on a candy thermometer). Remove from heat and quickly stir in lemon extract and baking soda.
4. Pour over reserved popcorn. Stir till well coated.
5. Spread the mixed popcorn evenly into the greased pans. Bake at 225 for one hour, stirring every 20 minutes. Spread out on parchment paper to cool.
6. Melt and generously drizzle lemon flavored candy coating over cooled popcorn. Once the coating has set, store in airtight containers.
7. Note: 1/4 cup of unpopped kernels equals about 4 cups of popped corn.

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Description

I make these all the time. They are so good and easy!

Ingredients for 8 servings

Dough:

• 2.5 cups all-purpose flour
• .5 tsp salt
• 1 tsp sugar
• 2.25 tsp instant yeast
• 1 cup very warm water

Topping:

• .5 cup warm water
• 2 tbsp baking soda
• Coarse salt (optional) Kosher or Sea Salt
• 3 tbsp butter, melted

Steps

1. In a large bowl, place the flour, salt, sugar, and yeast. Stir to combine. Add the water and mix well, adding more flour as needed to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough by hand or machine for about 5 minutes. It should be soft but not sticky. Lightly dust the dough ball and place it in a plastic bag, leaving room for expansion. Let it rest fro 30-60 minutes.
2. Pre-heat oven to 500ºF. Don't be afraid of the high heat! This is what will help those pretzels brown and stay soft on the inside. Prepare two baking sheets with parchment paper or cooking spray (I use the parchment with cooking spray.)
3. Transfer the dough to a lightly greased work surface. Divide the sought into 4 strips of equal length. Allow easy piece to rest 5 minutes. meanwhile, combine the 1/2 cup warm water with the baking soda in a bowl. Stir to dissolve the soda. Set aside.
4. Cut each dough strip into 6-8 pieces, about 1- 1 1/2 inches long. Dip each pretzel bite into the reserved baking soda solution and place on the baking sheets. Sprinkle with the coarse salt. Allow to rest uncovered for 10 minutes.
5. Bake for 7-8 minutes or until golden brown, baking one sheet at a time.
6. Remove from oven and brush with the melted butter. Keep brushing the butter on until you've used it all up. It may seem like a lot, but that's what gives those pretzels their ethereal taste. Eat them warm or re-heat in the oven or microwave on low heat.

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Ingredients for 8 servings

• 4 lbs (up to 7) pork shoulder
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp salt
• Pepper to taste
• 3 cloves garlic
• 1 tbsp olive oil
• 2 tbsp white wine vinegar
• .25 cup brown sugar
• 1 whole onion
• Lime wedges
• 1 roast size cooking bag

Steps

1. Rinse and pat dry the pork shoulder.
2. Peel and cut the onion into quarters. Place it and everything else, except the meat and lime wedges in a blender. Blend mixture until totally combined. Put the roast in the cooking bag. Pour the mixture over the meat and massage the rub into every nook and cranny. Add one cup of water. Put the bagged roast into a roasting pan and tie the bag closed. Make two slits in the top of the bag so it won't explode! Cover with tight lid and cook at 300 F for 3-4 hours or until fork tender.
3. When the meat is fork tender, remove the meat from the bag, but keep it in the roasting pan without the lid. Increase the oven temp to 400F and roast for another 15-20 minutes to crisp the edges. When done, let it rest for 15 minutes before shredding. Squeeze the lime over the meat and serve with warm tortillas, pico de gallo, guacamole, sour cream, etc.

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Ingredients for 8 servings

• 8 oz cream cheese, softened
• .33 cup sugar
• 1 cup sour cream
• 2 tsp vanilla
• 8 oz cool whip
• 8 in chocolate crumb crust
• .25 cup cocoa
• 1 tbsp powdered sugar
• 21 oz can cherry pie filling

Steps

1. In a large bowl beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in cool whip. Spread half of the mixture into the crust.
2. Mix together the cocoa and powdered sugar. Fold into the remaining whipped topping mixture. Carefully spread over the cream cheese layer. Refrigerate at at 4 hours.
3. Cut into slices and top each slice with cherry pie filling.

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