Crites Family Stuff

Ingredients for 36 servings

Crumble:

• 1 cup butter
• 1 cup brown sugar
• 2 cups quick oats
• 1.5 cups flour
• 1 tsp baking soda

Filling:

• 2 cups sour cream
• .75 cup sugar
• 2 tbsp flour
• 1 tsp vanilla
• 1 egg
• 2 cups dried cranberries

Steps

1. Pre-heat oven to 350F.
2. In large mixing bowl, mix together by hand, butter (needs to be cols from the refrigerator), brown sugar, sugar, oats, flour, and baking soda. Mix by hand until it forms a crumble and is well incorporated. In a 9" x 13" pan lined with foil, take half the crumble mixture and press into pan. Bake for 10-15 minutes until golden brown.
3. In a separate mixing bowl, combine filling ingredients sour cream, sugar, flour, vanilla, egg, and cranberries. Mix well. Pour over baked cookie crumble. Sprinkle the remaining unbaked crumble on top. Return to oven and bake for 20-25 minutes until golden brown and set. Allow bars to cool completely, then cut into squares and serve.

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Description

Jenny sent these cookies for the 2013 Farmer Family Christmas Cookie Exchange.

Ingredients for 60 servings

• 1 cup butter
• 1.5 cups white sugar
• 1.5 cups brown sugar
• 4 eggs
• 4 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 5 cups milk chocolate chips
• 2 cups sweetened coconut
• 2 cups chopped almonds

Steps

1. Pre-heat oven to 375F. Lightly grease cookie sheets.
2. Combine dry ingredients, set aside.
3. In a large bowl, cream butter and sugars together. Beat in eggs, one at a time. Stir in vanilla. Stir in dry ingredients until well mixed then add chocolate chips, coconut, and almonds. Drop by spoonful onto prepared cookie sheets.
4. Bake for 8-10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Ingredients for 36 servings

Cookie:

• 1 box Chocolate cake mix
• .25 cup butter, softened
• .25 cup apple sauce
• 1 tsp vanilla
• 2 eggs

Orange Frosting:

• .25 cup butter, softened
• 2 cups powdered sugar
• 1 tsp orange extract (add more if desired-up to 2 tsp)
• .75 tsp vanilla
• 2 tbsp orange juice (more if needed to thin frosting)
• 1 or 2 drops red and yellow food coloring

Chocolate Glaze:

• .5 cup half and half
• .75 cup milk chocolate chips

Steps

1. Mix together cookie dough and drop by spoonfuls onto greased cookie sheet. Bake at 350F for 9-12 minutes. Don't over bake! Allow to cool.
2. Mix frosting ingredients together and beat until smooth. Frost cookies.
3. Combine the glaze ingredients and melt over low heat. Spread over frosted cookies. If you let the glaze cool for a few minutes, it will thicken slightly, making the glaze easier to use.

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Description

This salad was served at the 2013 Family Reunion

Ingredients for 10 servings

• 1 fresh pineapple, cut into small bite-sized pieces
• 5 large mangos, peeled and diced
• 16 oz strawberries, rinsed and chopped
• 12 oz fresh raspberries, rinsed
• 4 kiwi peeled and chopped

Steps

1. Gently toss together and serve.

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Description

This salad was served at the 2013 Family Reunion.

Ingredients for 6 servings

• 15 oz can black beans, rinsed and drained
• 1 cup cooked quinoa
• 1 cup fresh or frozen corn
• 1 small red bell pepper, chopped
• 2 cups chopped fresh mango
• .25 cup finely chopped red onion
• .5 cup chopped fresh cilantro
• 1 small jalapeño, seeded and finely diced

Dressing:

• Juice from 1 medium lime or lemon
• 1.5 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• .5 tsp ground cumin
• .5 tsp chili powder
• .25 tsp ground turmeric

Steps

1. Mix together beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.
2. Whisk together the dressing ingredients in a small bowl.
3. Pour over the mixture and toss. Refrigerate until ready to serve.

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Ingredients for 8 servings

Crust

• 1.5 cups flour
• 1.5 tsp sugar
• 1 tsp salt
• .5 cup vegetable oil
• 2 tbsp milk

Filling:

• 3 tbsp flour
• 3 tbsp brown sugar
• 5 fresh peaches (or enough to fill the deep dish pan 3/4 full) -can use 1 lg can peaches, drained, as well.

Custard:

• 1.5 cups whole milk or 1 can evaporated milk
• 1 egg slightly beaten
• .66 cup sugar
• 2 tbsp flour
• .5 tsp cinnamon
• .25 tsp nutmeg

Steps

1. Preheat oven to 400 degrees if using a glass pie plate or 425 if using metal dish.
2. Combine the dry ingredients for the crust into a deep dish pie plate and mix well. Stir the oil and milk together and pour into the dry ingredients, mixing it with a fork until moistened. Press dough evenly over the bottom and up the sides of the pan.
3. Filling: mix the flour and brown sugar together and spread evenly over the dough. Top with sliced peaches.
4. Combine ingredients for the custard and pour over the peaches. Bake for 40-50 minutes or until set.

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Description

This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients for 36 servings

• 2 tbsp vegetable oil
• .25 cup popcorn kernels
• .25 tsp salt
• 1 tbsp butter, melted
• .5 cup butter, softened
• .5 cup packed brown sugar
• .33 cup sugar
• 1 large egg
• .5 tsp vanilla
• 1.25 cups flour
• .5 tsp baking soda

Steps

1. Make pop corn. Pour oil over the bottom of a large saucepan that has a lid and add the popcorn kernels, shimmying the pan around so the kernels land in one layer. Cover the pan with the lid and heat it over medium-high heat. Once the kernels begin to pop, keep the saucepan moving until all the kernels have popped, about 5-7 minutes. Toss the popped corn with the salt and melted butter, then transfer it to a bowl. Sort out any unpopped kernels. You should have about 4 1/2 cups of popcorn. Let cool.
2. Mix dough. Preheat oven to 350 degrees. In a large bowl, cream together softened butter, brown sugar, sugar, egg, and vanilla until smooth. In a separate bowl, whisk the flour and baking soda together. Stir the dry ingredients into the butter-sugar mixture. Fold in the cooled popcorn so that it is evenly distributed through the batter, which will seem like a ridiculous instruction because there is so much popcorn and so little batter, but it works. Don't worry if the popcorn breaks up a bit. The mixed-sized pieces are part of the cookie's charm.
3. Bake cookies. Scoop heaping-tablespoon-sized mounds 2 inches apart onto a parchment lined baking sheet. Bake cookies for 10-12 minutes, until edges are light brown. Let them sit on the hot baking sheet for a few minutes to firm up before transferring them to a rack to cool.

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Description

This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients for 30 servings

• .75 cup unsalted butter
• .75 cup dark or light brown sugar
• .25 cup sugar
• 1 large egg
• 2 tsp vanilla
• 1.75 cups flour
• 2 tsp cornstarch
• 1 tsp baking soda
• .5 tsp salt
• .75 cup pretzel pieces
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Steps

1. Place butter in a medium saucepan and heat over medium-low heat. Allow the butter to melt and then begin to whisk it continually. Watch is carefully. The butter will begin to bubble and foam and brown specks will form in the pan. You will smell a nutty aroma. Once the butter turns an amber-brown color with specks (about 6 minutes), remove from the pan. Butter will burn very easily and you want to avoid that, so watch it carefully. Once browned, pour the butter into a shallow bowl and chill in the refrigerator until it is solid, about 2 hours. Chilling in mandatory. When you are ready to start the cookies, set the solid brown butter out for about 15 minutes to allow it to soften up a bit - do not forget to do this.
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3. Preheat oven to 350 degrees. Line a baking sheet with parchment or a silicone baking mat.
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Description

This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients for 36 servings

• 2.5 cups flour
• 1 tsp baking powder
• .25 tsp salt
• 1 cup butter
• 1 cup sugar
• 2 tbsp orange zest
• 2 tbsp fresh orange juice
• 1 egg

Glaze:

• 1.5 cups powdered sugar
• 1 tbsp orange zest
• Fresh orange juice

Steps

1. In a medium bowl, whisk flour, baking powder, and salt. Set aside. In a small bowl, mix sugar and zest. Rub together with your fingers until zest is throughout the sugar. The sugar will become moist from the oils being released. Using a mixer, cream the butter and orange zest sugar. Add egg and orange juice. Slowly add dry ingredients until well incorporated. Chill dough for an hour or overnight.
2. Scoop onto a cookie sheet lined with parchment paper and roll into smooth round balls. Bake at 350 degrees for about 10-12 minutes or until very lightly golden on the bottoms. Don't over bake or they will be a bit dry and lose the perfect texture.
3. Mix the powdered sugar, orange zest and enough orange juice to get a glaze consistency and beat until smooth and creamy. Pour glaze over the tops of the cookies and let set.

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Description

This cookie was entered in the 2013 Family Reunion Cookie Contest.

Ingredients for 60 servings

• 18.5 oz pkg yellow cake mix
• 3.5 oz pkg instant lemon pudding mix
• 4 large eggs
• .75 cup vegetable oil

Glaze:

• 4 cups powdered sugar
• .33 cup fresh lemon juice
• 1 lemon, zested
• 3 tbsp vegetable oil
• 3 tbsp water

Steps

1. Preheat oven to 350 degrees.
2. Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each tin half way. Bake for 12 minutes. Turn out onlt a tea towel.
3. To make the glaze, sift the sugar into a mixing bowl. Add lemon juice, zest, oil and 3 tbsp water. Mix with a spoon until smooth.
4. With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

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