Crites Family Stuff

Description

Heather Johnson entered this cookie in the 2015 Farmer Family Reunion cookie contest. It's yummy!!

Ingredients for 24 servings

• 1 box lemon cake mix (Duncan Hines)
• .33 cup oil
• 2 eggs
• 1 lg lemon, juiced
• .5 tsp lemon extract or 6-8 drops lemon essential oil
• .25 cup crushed lemon drops
• 2 Tbsp flour
• 1 cup powdered sugar
• Parchment paper

Frosting

• 8 oz cream cheese
• 1.5 cups powdered sugar
• .5 tsp vanilla
• 1 lg lemon
• .25 tsp lemon extract or 3 drops oil
• Yellow sprinkles (optional)

Steps

1. Preheat oven to 350 F.
2. Combine cake mix, oil, eggs, lemon juice, extract or oil, crushed lemon drops and flour (everything but the powdered sugar) and mix until incorporated and smooth. Batter will be slightly sticky. If it is too sticky, add a little more flour-careful not to add too much.
3. Make balls of dough slightly smaller than a golf ball and roll in powdered sugar. Place dough balls on a cookie sheet lined with parchment paper.
4. Bake at 350 for 12-15 minutes, just starting to turn golden but not brown. Remove from oven and let cool on a wire rack.

Make frosting

1. Whip cream cheese until smooth, then add powdered sugar and mix.
2. Add vanilla, lemon juice, and extract or oil.
3. Taste and adjust for sweetness by adding more sugar or more lemon juice for tartness.
4. Frost completely cooled cookies and add sprinkles. (The easiest way to pip on frosting is to put the icing in a Ziplock bag and snip a corner. Swirl it on top of each cookie.)

Display in cookbook

Description

A favorite made often in the Crites' home.

Ingredients for 8 servings

Roux

• .75 cup flour
• .75 cup butter
• 1.5 qt milk
• 1 tsp salt
• 1 cup chicken broth
• Pepper to taste

Soup

• 4 cups peeled, diced potatoes
• 1 large bunch fresh broccoli with the florets chopped into tiny pieces
• 2 cups shredded Cheddar cheese

Variation: Ham and Vegetable Soup

• 1 cup chopped onion
• 1 cup chopped celery
• 2 cups peeled, diced potatoes
• 1 cup frozen peas and carrots
• 1 cup chopped ham
• 2 cups shredded Cheddar cheese

Steps

1. Place diced potatoes in a large pot and barely cover with water. Simmer until fork tender. Add chopped broccoli and cover. Allow to steam cook until broccoli is tender.
2. While potatoes are cooking, make roux by melting butter in a medium sized pan. Stir in flour and cook for several minutes. Slowly add milk, stirring well. Add chicken broth and salt and pepper.
3. Add cream sauce to cooked veggies without draining the water. Stir until smooth. Add shredded cheese and stir. Serve.

Variation

1. Follow the same procedure with the potatoes but add the onions and celery and cook till tender. Add the frozen peas and carrots and cover. Allow to steam cook until tender. Add the ham.
2. Make roux and follow the same directions above to finish the soup.

Display in cookbook

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.

Display in cookbook

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.

Display in cookbook

Description

These cookies were entered into the 2015 Farmer Family Reunion Cookie Contest

Ingredients for 60 servings

• 1 cup butter, room temperature
• 1.5 cups light brown sugar
• 2 eggs
• 2 tsp vanilla
• 1.5 cups graham cracker crumbs
• 1 tsp baking soda
• 1 tsp salt
• 2.25 cups flour
• 1 (3oz) container Marshmallow Bits
• 2 cups coarsely chopped Milk Chocolate Hershey Bars (about 6)

Garnish

• 20 large marshmallows, cut into thirds
• 20 Hershey Bars broken into sections (snack sized ones)

Steps

1. Preheat oven to 350.
2. Spray pan with cooking spray. (I use a low sided mini muffin pan that holds about an inch sized ball of dough when pressed into the cup-you can make the cookies on a regular cookie sheet as well.
3. In a bowl cream butter and sugar together until light and fluffy, about 2 minutes. Add in eggs and vanilla, mixing till smooth.
4. On medium speen, add in graham cracker crumbs, baking soda, and salt. Mix until incorporated. Add flour until just combined.
5. Stir in Marshmallow Bits and chopped Hershey Bar.
6. Form 1 inch balls of dough and press evenly into each sprayed cup. Bake for 6 minutes, remove from oven and press a third of a marshmallow on top of each cookie. Continiue baking for 3-4 minutes until marshmallow is puffed and slightly golden.
7. Remove and immediately press reserved broken sections of chocolate onto the top of the cookie. It will melt from the heat of the cookie.
8. Allow cookies to cool in the pan for at least 10 minutes. Loosen edges with a knife and carefully remove form pan, transferring to a wire rack to continue cooling.

Display in cookbook

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.

Display in cookbook

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.

Display in cookbook

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.

Display in cookbook

Description

This sauce was used to make pulled pork sliders at Annie Crites' wedding reception.

Ingredients for 50 servings

• .5 onion, minced
• 4 cloves crushed garlic
• 1 tbsp butter
• 2 tbsp chipotle sauce
• 2 cups ketchup
• .5 cup packed brown sugar
• .33 cup apple cider vinegar
• .25 cup Worcestershire sauce
• 2 tbsp liquid smoke
• 1 tbsp salt
• 1 tsp garlic pepper

Buttery Onion Soup Mix

• 1 tbsp onion soup mix (see recipe below)
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• .5 cup melted butter

Steps

1. Combine butter, onion and garlic in a large pot. Sauce until onion is translucent. Mix in remaining ingredients . Bring to a boil. Reduce heat and simmer for 2 hours to thicken. Watch carefully for scorching!
2. Stir into 5 lbs of shredded pork.
3. Spread pork on buns.
4. Combine the ingredients for the Buttery Onion Soup Mix and stir together. Brush on the top of the buns, just before putting them in the oven.
5. Wrap the sliders in heavy foil and bake at 350 for 20 minutes or until sandwiches are hot.

Homemade Onion Soup Mix

1. To make onion soup mix, combine and blend these ingredients in a food processor: 1 cup toasted dry onion flakes, 1/2 cup beef broth powder, and 1 tsp of ground roasted garlic.

Display in cookbook

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.

Display in cookbook