Crites Family Stuff

Ingredients for 8 servings

• 1 cup butter
• 1.5 cup sugar
• 4 oz unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 4 eggs
• 1 baked 9-inch pie crust

Steps

1. Cream butter and sugar until smooth. Add chocolate and vanilla. Add eggs, one at a time, beating each egg for 5 minutes. Turn into cooled pie shell. Chill for at least 1 hour.

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Description

This recipe came from a secretary who worked in the same office as I did when I worked out at the INEL Site. We would remember each other's birthdays and this is what she brought for me for my birthday one year. I loved it and have made it for my family many times over the years, particularly for Debbie's family.

Ingredients for 15 servings

• 1.5 cups flour
• .75 cup margarine
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 9 oz whipped topping
• 2 (3 oz) boxes chocolate pudding mix
• 3 cups milk
• 1 cup chopped nuts

Steps

1. This is a layered dessert.
2. Crust: Mix together the flour and softened butter and press in a 9 by 13 inch baking pan. Bake at 350F for 10 minutes. Cool and set aside.
3. 1st layer: Mix together the cream cheese and powdered sugar. Stir in 9 oz of the whipped topping. Spread over cooled crust.
4. 2nd layer: Cook the two boxes of chocolate pudding using only 3 cups of milk. Cool completely, and then pour over the 1st layer.
5. Top with more whipped topping and sprinkle with nuts, if desired. This recipe can be varied using different flavors of puddings

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Ingredients for 4 servings

• 3.75 cups warm water
• 2 tbsp yeast
• 1 tbsp salt
• .33 cup sugar
• .33 cup powdered milk
• .33 cup oil
• 10.5 cups flour

Steps

1. If you are using a KitchenAid, start with the white beater and mix everything except the flour until the yeast is dissolved. Then add 7 cups flour. Change to the dough hook and add the last 3-31/2 cups flour.
2. Let rise. Punch down and form into 4 loaves. Let rise again. Bake at 350F for 30 minutes. Remove from pans and cool on racks.
3. You can substitute whole wheat flour, cracked 9-grain, etc. for part of the flour.

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Ingredients for 2 servings

• 2 tbsp yeast
• 2 cups warm water
• 2 tsp salt
• 1 tsp sugar
• 4.5 cups flour

Steps

1. Dissolve yeast in warm water. Add salt, sugar, and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth-on high if using a bread mixer.
2. Let rise (30 minutes). Punch down. Form into two 12 inch long loaves on a cookie sheet. Let rise (30 minutes).
3. Sprinkle with cornmeal. Make 4 shallow slashes across top of each loaf with a sharp knife.
4. Bake at 400F or 15-20 minutes.

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Description

Fool Proof!

Ingredients for 3 servings

• 2.5 cups warm water
• .5 cup applesauce
• .5 honey
• 2 tsp salt
• 1.5 tbsp yeast
• 1 tbsp dough enhancer
• 7.25 cups whole wheat flour

Steps

1. Dissolve yeast in the water first if you're not using instant yeast. Otherwise mix all ingredients and 5 of the cups of flour in your bowl. Mix for 5 minutes. (If using a KitchenAid mixer, use the flat beater.) Let stand for 10 minutes. Add remaining 2-2 1/2 cups flour and knead and additional 5 minutes using a dough hook. Let raise. Punch dough and form into 3 loaves. Let raise. Bake at 350F for 23 minutes.

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Description

My children grew up on this bread. I won several ribbons at the Eastern Idaho State Fair with it, as well!

Ingredients for 4 servings

• .5 can or 3/4 cup evaporated milk
• 3 cups warm water
• 2 tbsp yeast
• .5 cup sugar
• .5 cup oil
• 1 tbsp salt
• 9.5 cups flour

Steps

1. Dissolve yeast in the water, milk, sugar, and oil. Add 5 cups of flour and the salt. Mix well and let stand for 10 minutes. Knead in 4-5 cups more flour or enough to make a soft, smooth dough. Knead for 10 minutes. Punch down and form into 4 loaves. Place into greased bread pans. Raise till double. Bake at 350F for 25-30 minutes.

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Description

This was instantly a family favorite and it's often requested for birthday dinners.

Ingredients for 8 servings

• 8 skinned boneless chicken breasts
• 7 oz can green chilis
• .25 lb jack cheese
• .66 cup crushed corn flakes
• .33 cup grated parmesan cheese
• 1 tsp chili powder
• .5 tbsp parsley
• .5 tsp garlic powder
• .25 tsp ground cumin
• 8 tbsp melted margarine

Steps

1. Place individual pieces of chicken inside a plactic bag and pound until 1/4 inch thick. Cut chilis into 8 strips (about 1/2 inch by 1-1/2 inches thick). Cut cheese into 8 strips (about 1/2 inch by 1-1/2 inches thick). Place a strip of chili and a strip of cheese inside of each chicken breast. Roll up, tucking in the ends. Secure with picks. Mix crushed corn flakes with parmesan cheese and spices and set aside. Dip rolled breasts in melted margarine and then in crumb mixture. Place seam side down in a 9 x 13 pan. Drizzle left-over butter around chicken. Chill at least 4 hours or overnight. Bake at 400F for 20 minutes. Serve with salsa, guacalmole, sour cream, shredded cheddar, olives, chopped tomatoes, etc. over a bed of rice (brown rice recommended).

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Description

Debbie McFarland: Although this recipe originally came from Janette, Zach claims it as his in the McFarland family.

Ingredients for 16 servings

• 2 cups rice
• .25 tsp salt
• .5 tsp vanilla
• .5 quart water
• 1 can of evaporated milk
• .5 tsp cinnamon
• 2 cups sugar

Steps

1. Soak the rice in the water with the salt and vanilla overnight. If you need to do it in a hurry I have found that using a magic wand to blend up the rice works pretty well. Once you are done soaking the rice, strain it out into a gallon-sized pitcher or bigger, but don't throw the rice away yet. Add the evaporated milk and sugar. Then rinse the rice and use that water to fill the pitcher the rest of the way up to one gallon. Serve chilled and ENJOY!.

History

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Description

The twins got this recipe when they were in Young Womens. It came from Anita Taylor who is from Finland and taught us how to make this bread.

Ingredients for 6 servings

• 5 cups milk
• 1 tbsp salt
• 2 cups sugar
• 2 eggs
• 2 tbsp yeast
• 3 tbsp whole cardamon seed (1 1/2 tsp if using powder)
• 1 cup butter
• 12.5 cups flour
• Raw sugar
• 1 egg

Steps

1. Dissolve yeast in water.
2. Peel the cardamon and put the seeds in a heavy ziplock bag, double bagging it is best, and remove all the air from the bag. With a hammer, pound the seeds into powder. Do not do this on the counter--do it outside on the cement. Grinding fresh the whole seed and not buying already ground makes a world of difference in the flavor.
3. In a large pan, melt the butter. Add milk and warm. Add sugar, salt and cardamon. Mix in 7 cups of flour, beat well. Add 2 beaten eggs. Mix in yeast. Add enough of the remaining flour to make a soft, pliable but not sticky dough. Knead for 10 minutes. Let rise double. Punch down and divide into 18 equal ropes, an inch in diameter. Braid three strands together to form one loaf. Place braids on greased cookie sheets, one or two loaves to a pan. When bread has risen, gently brush each loaf with beaten egg and sprinkle with raw sugar.
4. Bake at 375F for 20 minutes. Watch close and cover with foil when the bread gets golden, it can burn easily. Remove from oven and allow loaves to cool on racks. When cooled, make a glaze with powdered sugar, vanilla, and water that is the consistency of Elmer's glue. Drizzle in a circular motion multiple times on the top of the bread. The bread freezes well, but don't glaze it until you plan to use it. The glaze will melt off in the thawing process of the frozen bread.

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Description

These rolls are fast and easy to make and have been requested to be included in our cookbook.

Ingredients for 24 servings

• 2 dozen Rhoades frozen dinner rolls
• 1.5 cups of grated Parmesan cheese (in the can-not fresh)
• 2 tsp garlic powder
• 1 tsp dried parsley flakes
• .5 cup melted butter

Steps

1. Combine the cheese, garlic, and parsley into a bowl. Mix well. Melt the butter in another bowl. Make an assembly line of the frozen rolls, butter bowl, cheese bowl, and a 10x15x1 baking sheet. Dip each roll first into the butter, then roll it in the cheese mixture, and place it on the pan. Repeat this process until all the rolls are in the pan. Drizzle any remaining butter around the rolls. Cover with a towel or plastic wrap that has been sprayed with cooking oil and allow to rise double. Rising time will vary with room temperature, but allow at least 3 hours. Bake in a preheated oven at 350F for 15-20 minutes. Make sure that they are thoroughly cooked. WIth the cheese topping they tend to brown up faster and appear to be done when they aren't fully baked.
2. The cheese mixture freezes well and can be stored in a freezer bag if you have left overs. Remove it from the freezer about 20 minutes before using. The beauty of these rolls is you can make more or less than 2 dozen at a time because you're using frozen rolls.

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