Crites Family Stuff

Description

Mattson made these cookies for the 2013 Farmer Cookie Exchange.

Ingredients for 24 servings

• 1.5 cups sugar
• 1 tbsp cornstarch
• 1 cup light corn syrup
• .5 cup water
• 2 egg whites
• 2 tsp vanilla
• .125 tsp salt
• 1 pkg or sleeve of graham crackers, crushed
• 1.5 cups dark chocolate chips

Steps

1. Line a baking dish with parchment paper, extending over edges of pan. Set pan aside.
2. In a heavy 2-quart saucepan combine sugar and cornstarch. Add the corn syrup and water, mix well. Cook over medium-high, heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
3. Cook over medium heat, stirring occasionally, until thermometer registers 286 degrees F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft-crack stage should take about 20-25 minutes.
4. Remove saucepan from heat. Remove candy thermometer. In a large mixing bowl, immediately beat egg whites with a sturdy freestanding electric mixer on medium speed until stiff peaks form (tips stand straight).
5. Gradually pour hot mixture in a thin stream (slightly less than 1/8-inch diameter) over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.)
6. Add vanilla and salt. Continue beating with the electric mixer on high speed, scraping the sides of the bowl occasionally, until candy becomes very thick and less glossy. When beaters are lifted, mixture should fall in a ribbon, but mound on itself, then slowly disappear into the remaining mixture. Final beating should take about 5-6 minutes.
7. Immediately stir in chocolate and graham crackers. Stir enough to slightly marble chocolate. Quickly turn nougat mixture into the prepared pan. Top with more parchment paper and use it to flatten out the nougat in the pan. When candy is firm, use the paper to lift it our of pan. Cut candy into pieces. Wrap each piece in clear plastic wrap. Store tightly covered.
8. This is a lot like divinity with the sugar cooked harder. Also good with nuts, toffee, freeze dried fruit, etc. instead of the chocolate and cookies. I also use different liqueurs sometimes instead of the vanilla.

Display in cookbook

Description

Jennifer: Deb gave this recipe to me years ago. I have used it as a base to make coconut cream pie aw well.

Ingredients for 10 servings

• .75 cup sugar
• 3 tbsp corn starch or .33 cup flour
• .25 tsp salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 tbsp butter
• 1 tsp vanilla
• 3 large bananas, sliced
• 9" pre-cooked pie crust

Meringue:

• 3 egg whites
• .5 tsp vanilla
• .25 tsp cream of tartar
• 6 tbsp sugar

Steps

1. Slice the bananas into the bottom of the pie shell and set aside.
2. In a medium saucepan mix together the sugar, flour, and salt. Gradually stir in the milk. Cook and stir till bubbly and then cook for 2 minutes. Remove from heat.
3. To the beaten eggs, add a couple of spoonfuls of the hot mixture, stirring well, then add all the eggs to the saucepan. Stir well and cook for 2 more minutes.
4. Remove the filling from heat and add the butter and vanilla. Pour the filling into the pie crust.
5. Make meringue by beating the egg whites with the cream of tartar and vanilla until a soft stiffness. Beat in the sugar. Spread over the hot filling. Bake for 12-15 minutes at 350 degrees.

Coconut cream pie variation:

1. Omit the bananas. Add 1 cup of shredded coconut and a 1/2 tsp coconut extract to the mixture before pouring into a graham crust. Top pie with whipped cream and toasted coconut.

Display in cookbook

Description

This salad was served at the 2013 Family reunion.

Ingredients for 12 servings

• 4 whole boneless skinless chicken breasts
• Salt and pepper to taste
• Olive oil, for drizzling
• 3 stalks celery (inner light green stalks) finely diced
• 2 ears fresh corn
• .25 whole medium red onion, finely diced
• 1.5 cups blueberries
• 3 tbsp fresh dill, minced
• 4 tbsp mayonnaise
• 4 tbsp sour cream
• .25 cup half and half
• 1 whole lemon, juiced
• 1 tsp sugar (more to taste)
• Salt and pepper (additional) to taste
• .75 cup crumbled feta

Steps

1. Place chicken breasts into large plastic storage bad. Pound with a mallet to flatten to 1/4 inch uniform thickness. Season with salt and pepper. Heat grill and drizzle with olive oil. Grill chicken on both sides until done, about 7 minutes per side. Remove from pan and allow to cool.
2. With a sharp knife, shave kernels off each cob. Combine with the onion and celery. Set aside.
3. Mix together mayonnaise, sour cream, feta, and half and half. Stir in sugar, squeeze in lemon juice, and add salt and pepper. Stir, then taste, Add more salt if needed.
4. Slice chicken on the bias to create flat, randomly shaped pieces. Toss into a bowl with celery, onion, and corn. Stir to combine. Pour half the dressing over the ingredients and toss gently. Add more dressing as desired.
5. At the end, toss in the blueberries to lightly coat them in the dressing. Sprinkle with more feta and serve.

Display in cookbook

Ingredients for 10 servings

• 3 eggs, separated
• Chopped raw pecans

Blend in Blender:

• 1.5 cups buttermilk
• .25 cup oil
• 3 egg yolks
• .25 cup grated carrots or carrot pulp
• 2 tbsp pineapple
• 2 tbsp coconut

Dry Ingredients:

• 1.5 cups flour mixture (see below)
• 1 tbsp baking powder
• .5 tsp soda
• .5 tsp salt
• 1 tsp cinnamon
• .25 tsp nutmeg
• .125 tsp cloves

Steps

1. Blend the ingredients listed in the blender. Combine dry ingredients into a mixing bowl and pour the contents of the blender into the bowl. Mix together.
2. Beat the 3 egg whites to soft peaks (do not over beat-should slide out of the bowl instead of stiff peaks) and fold them into the mixture.
3. Pour batter onto hot, greased waffle iron and sprinkle with raw chopped pecans. Bake according to waffle iron instructions.

FLOUR MIXTURE

1. If you have a flour mill, grind 1 cup of white or red wheat with 1/2 cup nine-grain cereal. Then measure out 1 1/2 cups of this mix for the recipe. (The left over flour mixture will store best in a ziplock bag in the freezer.) If your don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup rolled 9-grain mix (can be purchased at a health food store).

Display in cookbook

Description

Marcy shared these delicious rolls at the 2013 Family Reunion.

Ingredients for 24 servings

• 1 can evaporated milk
• 1 cup hot water
• 1 cup sugar
• 1 tbsp yeast (dissolve in .5 cup water and 1 tsp sugar)
• .5 cup margarine
• 1 cup hot mashed potatoes (can use instant)
• 1 tbsp salt
• 2 eggs
• 1 tsp baking powder
• 8-10 cups flour

Filling:

• 2 cubes softened butter (slightly less)
• 1 cup sugar
• 1 cup brown sugar

Steps

1. Mix together and knead for 8 minutes. Let rise double. Roll out into long rectangle 1/2 inch thick.
2. Mix together 2 cubes of softened butter, 1 cup sugar, and 1 cup brown sugar. Spread onto the rectangle. Sprinkle with cinnamon. Roll up and cut . Place in pan so that they are touching.
3. Let rise. Bake at 350 degrees for 15-20 minutes or until golden brown.

Display in cookbook

Description

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

Ingredients for 40 servings

• 1 cup real butter
• 1 cup sugar
• 3 eggs
• 3.5 cups flour
• 2 tsp soda
• 1.5 tsp vanilla
• Marshmallows
• Toasted coconut

Cream Cheese Frosting

• 8 oz cream cheese
• 1 lb powdered sugar
• .5 cup butter
• 1 tsp vanilla

Steps

1. Cream butter, sugar, eggs, and vanilla. Add dry ingredients. Chill dough for 3 hours.
2. Roll out dough and cut into the size of a 50 cent piece. Bake in 350 degree oven for 7-9 minutes. Remove from oven and place half of a marshmallow (cut side down) on the top of the cookie. Return to the oven and bake 2 more minutes.
3. Remove and cool.
4. Combine ingredients for the Cream Cheese frosting and beat together until smooth. Add a little milk if it is too thick. Frost each cookie and roll in toasted coconut.
5. To toast coconut, I spread the coconut onto a pan and toast it under the broiler. Watch it closely because it can scotch easily.

Display in cookbook

Ingredients for 6 servings

• 6 medium potatoes
• 4 strips bacon minced or 2 tbsp bacon drippings
• .25 cup chopped celery
• .25 cup chopped onion
• 1 chopped dill pickle
• .25 cup water or stock
• .5 cup vinegar
• .5 tsp sugar
• .125 tsp paprika
• .25 tsp dry mustard

Display in cookbook

Description

Katie found this through Pinterest, made them, and they quickly became a family favorite.

Ingredients for 36 servings

• 0.5 cup shortening
• 0.5 cup butter
• 2 eggs
• 1 tsp vanilla
• 1.5 cups sugar
• 2.75 cups flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 0.5 tsp salt
• 1 tsp cinnamon
• 2 tbsp sugar
• 100 White chocolate chips

Steps

1. Beat the shortening, butter, eggs, and sugar together. Set aside.
2. Mix flour, cream of tartar, baking soda, and salt together.
3. Mix with the creamed sugar mixture until incorporated.
4. Chill dough for at least 1 hour in refrigerator.
5. Preheat oven to 350F.
6. Mix 2 tbsp of sugar and 1 tsp of cinnamon in a small bowl.
7. Scoop a rounded tablespoon sized ball of dough and form it around several white chocolate chips. Roll the dough in the cinnamon sugar mix. Place cookie on ungreased baking sheet 2 inches apart. (We use parchment paper.)
8. Bake for 10 minutes or until edges are slightly golden.
9. Remove from oven and let cool on baking sheet 3 minutes before transferring to a wire rack to finish cooling.

Display in cookbook

Description

Crank up the old fryer. I think I will be buying the gallon jars of pickles from now on. Oddly these are really good.

Ingredients for 10 servings

• Dill pickle chips, well drained
• Hot oil in a deep fryer
• 2 cups flour
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• .25 tsp cayenne pepper

Steps

1. Heat oil in a deep fryer. Drain dill pickle chips well. Toss the dry ingredients together. Toss pickle chips with flour mixture until coated with flour. Transfer pickle chips to a wire strainer and shake off excess flour.
2. Carefully place the chips in the hot oil. Cook for three to four minutes or until the pickles float to the surface. Remove from oil and place on a plate lined with paper towels to drain. Serve with Ranch Dressing.

Display in cookbook

Ingredients for 8 servings

• 8 oz cream cheese, room temperature
• 8 oz sour cream
• .5 cup white sugar
• 5 cups seedless red grapes
• .75 cup brown sugar
• .75 cup chopped walnuts

Steps

1. Use crisp, firm grapes. Clean and place in a large bowl. In another bowl, beat together the cream cheese, sour cream and white sugar. Stir this mixture into the grapes. Sprinkle the brown sugar and walnuts over the top. Cover with plastic and refrigerate overnight before serving.

Display in cookbook