Crites Family Stuff

Description

These were Jack's favorite rolls. They are very rich and gooey, but so tasty.

Ingredients for 12 servings

• 1 package yeast
• 2 tbsp warm water
• .25 cup boiling hot milk
• .5 cup granulated sugar, divided
• 3 tbsp shortening
• .5 tsp salt
• 1 large egg
• 2 cups sifted flour
• 1 tsp grated lemon peel
• .25 tsp ground ginger

Steps

1. Sprinkle yeast over warm water. Let stand 5 minutes to soften. Meanwhile stir hot milk, 1/4 cup of the sugar, shortening and salt together. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make a moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.
2. Meanwhile, prepare the walnut pan coat by melting 1/4 cup of butter in a small sauce pan. Add 1/2 cup brown sugar packed, 2 tbsp dark corn syrup and 1 tbsp water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9 inch layer cake pan and sprinkle with 1/2 cup of walnuts.
3. When dough has risen, turn out onto a floured board. Roll out to an 8x12 inch rectangle. Spread with butter. Sprinkle with 1/2 cup finely chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices. Arrange cut side down in prepared pan, placing 3 rolls in center, and 9 around the edges. Let rise until doubled, 40 to 50 minutes. Bake 375F about 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm.
4. This recipe is also so good by substituting pecan nuts for the walnuts. This is the way Jack preferred the recipe.

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Description

I used to make these a lot, and then kind of got out of the habit. They are real tasty. I got this recipe when we lived in Billings, Montana many years ago.

Ingredients for 60 servings

• 2 medium potatoes
• 1 pint boiled milk
• 2 tsp salt
• .75 cup sugar
• 2 eggs well beaten
• 1 pkg yeast
• .5 cup shortening
• Flour enough to mold
• Oil for frying doughnuts

Steps

1. Boil and mash potatoes, stir into boiled milk. Add salt and sugar. Set aside until luke warm. Add eggs and yeast which has been dissolved in warm water. Let rise until foamy, add shortening and flour. Let rise until double in bulk or about 4 hours. Roll 1/2 inch thick. Cut with a doughnut cutter and let rise again. Heat oil to 365F. When doughnuts have risen, put raised side down into hot oil and deep fry 2 to 3 minutes, turning midway through cooking.

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Description

This is the spaghetti recipe that I grew up having. One time when Brad and I went out to eat at an Italian restaurant this was the same recipe they used for their marinara sauce.

Ingredients for 8 servings

• 2.5 tbsp Worcestershire sauce
• 2 tbsp olive oil
• 1 lb browned hamburger
• 2 tbsp parsley
• .33 chopped onion
• .5 tsp garlic
• 2 (6 oz) cans tomato paste
• 3 (8 oz) cans tomato sauce

Steps

1. Brown hamburger, drain and set aside. Saute onion and garlic. Return meat to pan. Add remaining ingredients and mix well. Simmer on low for 3-4 hours, adding water as needed.

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Description

Our boys have loved having layered jello and I make it frequently. Eventually I started bringing it to Farmer family gatherings at John and Marilyn's house. It caused some concern initially since layered jello is synonymous with announcing a pregnancy in the family. Marilyn had made layered jello when pregnant with Marissa. Since we never had an announcement to make when bringing jello, it has now been accepted as the norm.
Marilyn Farmer: Layered jello has been the means of making big announcements. It started at the dinner when we announced the pregnancy and anticipated birth of Marissa. The family has since used this tradition to tell of good news, Jimmy and Josie being the latest, as they announced their pregnancy.

Ingredients for 12 servings

• 3 (3 oz) boxes of gelatin in desired color scheme
• Plain low-fat or non-fat yogurt

Steps

1. Boil 1 cup water. Dissolve 1 package of gelatin. Divide dissolved gelatin in half. To one half, add 3 tbsp cold water. Pour this into a 9x13 glass dish. Chill till set. Add 1/3 cup yogurt to the other half of dissolved gelatin, mix well. When the first layer is set (about 20-30 minutes), add next layer. Repeat this procedure with each package of gelatin until your pan is full or desired color scheme is achieved.
2. Christmas scheme: red and green jello, Easter scheme: pastels

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Ingredients for 10 servings

• 2 cups spiral pasta
• 1 medium zucchini, cubed
• .5 cup sliced ripe olives (or canned)
• .5 cup chopped sweet red pepper
• .25 cup chopped onion
• .5 cup mayonnaise or salad dressing
• .25 cup sour cream
• 1.25 tsp dill weed
• .5 tsp salt
• .5 tsp dry ground mustard
• .5 tsp pepper
• .25 tsp garlic salt

Steps

1. Cook pasta according to package directions. Drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients. Pour over salad and toss to coat. Cover and chill for 2 hours.

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Ingredients for 8 servings

• 1.5 cups dark brown sugar, packed
• .75 cup butter
• 2 tbsp light corn syrup
• 4 cups tart apples, peeled and sliced
• Cinnamon/flour
• 4 eggs
• 1 cup milk
• 2 tsp vanilla
• Dash of salt
• 1 loaf, day-old French bread, sliced into 1 inch thick pieces

Steps

1. In a bowl, measure brown sugar, butter, and corn syrup. Microwave, uncovered 3 minutes, stirring twice. Blend to thicken. Pour into ungreased 9x13 baking pan. Spread apples over mixture and sprinkle lightly with flour and cinnamon. Beat eggs, milk, vanilla and salt. Dip bread slices in egg mixture until well soaked. Place slices close together over apples. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Bake at 350F, uncovered for 35-40 minutes until golden brown and until apples are soft.

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Ingredients for 15 servings

• 6 (14.5 oz) cans diced tomatoes
• 1.5 cups olive oil
• 10 cloves garlic, sauteed
• .25 lb fresh basil
• 1 to 3 cups milk, cream, and/or chicken stock

Steps

1. Preheat oven to 300F. Pour tomatoes into a 9x13 pan. Add sauteed garlic and basil leaves. Mix together and pour in enough olive oil to almost cover tomatoes. Roast uncovered for 3 hours.
2. After roasting, process mixture in blender in batches. Fill blender about 2/3 full with the tomatoes then add cream, milk, or stock (more or less depending on desired consistency and richness), a little more olive oil, and a few fresh basil leaves. Blend and serve.

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Ingredients for 3 servings

• 2.5 cups warm milk
• .5 cup oil
• .5 cup sugar
• 2 tsp salt
• 2 eggs
• 2 tbsp yeast
• 7.5 cups flour to make a soft dough
• 1 can any flavor pie filling

Steps

1. Combine liquids, add yeast to soften. Add all ingredients and enough flour to make a soft dough. Let raise.
2. Roll into 3-4 rectangular shapes, about 11x14 inches each. Spread pie filling down the middle of each rectangle, leaving top edges clear and about 3-4 inches on the sides. Note: I like to make a cream cheese/powdered sugar mixture to spread on the dough before putting the fruit filling on.
3. With a pair of scissors or a knife, cut the sides making a slit every inch. You will then alternate strips from side to side in a mock braid look. The ends will then be tucked under to complete the loaf. Let raise again. Bake at 350F till golden brown. After the loaves are cooled, drizzle with a glaze made from powdered sugar and water, criss-crossing to make it look nice. You can sprinkle sliced almonds on top if you like.

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Description

Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.

Ingredients for 24 servings

• 1 cup warm water
• 4 tbsp yeast
• 1 tbsp sugar
• 4 cups scalded milk
• 1 cup sugar
• 1 cup butter
• 4 tsp salt
• 4 eggs, slightly beaten
• Flour for a soft dough, about 16 cups
• Butter, brown sugar, cinnamon

Steps

1. Make a sponge of the warm water, yeast, and 1 tbsp sugar.
2. Then add the remaining ingredients, mix well. Let raise till dough is double in size. Roll out dough in a rectangle shape, about 1/4 inch thick. Spread with melted butter, brown sugar, and cinnamon. Roll as for jelly roll. Cut 1 to 1 1/4 inches thick. Secret: Cut them plenty thick then mash down real well. Let raise. Bake at 350F until golden brown.
3. Ice while slightly warm. Icing: Powdered sugar, butter, vanilla, salt, and one raw egg (written from her recipe-I don't use the egg).
4. Sprinkle with chopped nuts and add a half maraschino cherry.

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Ingredients for 16 servings

• 6 quarts sliced cukes
• 2 quarts sliced onions
• 9 cups cold water
• 1 cup pickling salt
• 6 cups vinegar-cider or white distilled, must have 5% acidity
• 6.75 cups sugar
• 1 tbsp tumeric
• 1 tsp white or yellow mustard seed
• 1 tsp celery seed

Steps

1. Put cukes, onions, water and salt in a large crock or jar and let stand for 3 hours.
2. Rinse the cucumbers very well to get the salt off and then drain well. Pack cukes into clean, hot pint jars.
3. Make a sauce of the remaining ingredients. Bring to a boil and cover cukes. Put on lids and bands. Water bath for 10 minutes or for the time required for your altitude.

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