Crites Family Stuff

Description

This is my favorite cabbage salad and comes from Therin's aunt.

Ingredients for 12 servings

• 1 large head cabbage, finely chopped
• 1 small red onion, finely chopped
• .5 cup butter
• .5 cup sesame seeds
• 1 cup sliced almonds
• 3 pkg Top Ramen noodles, broken up (don't use the seasoning)

Dressing:

• 1 cup sugar
• .75 cup oil
• .5 cup vinegar (half apple cider, half red wine)
• 2 tbsp soy sauce

Steps

1. Mix and set aside the chopped cabbage and onion. Saute the seeds, almonds, and noodles in the butter until browned.
2. Make the dressing. Just before serving, toss salad and dressing together. You may not need all the dressing.

Display in cookbook

Description

We use this for our Navajo Tacos. It's quick and so good as scones too!

Ingredients for 10 servings

• 4 cups flour
• .25 cup sugar
• 2 tbsp baking powder
• .25 tsp salt
• 2 tbsp oil
• .75 cup water
• .75 cup milk

Steps

1. Mix dry ingredients together. Add oil, milk and water until a soft dough forms. Let rest 10 minutes. Roll our into small circles or squares and fry in hot oil until browned.
2. Jennifer Crites uses a similar recipe. Her recipe adds no sugar or oil, and adds 1 1/2 tsp salt. The instructions also suggest a cast iron skillet to fry them in, swirling the bread as it fries to increase the production of bubbles in the dough.

Display in cookbook

Ingredients for 15 servings

• 6 oz raspberry jello
• 2 cups boiling water
• 3 cups fresh or frozen raspberries
• 2 cups graham cracker crumbs
• .25 cup packed brown sugar
• .5 cup butter, melted
• 1.5 cup cold milk
• 3 oz instant vanilla pudding
• 8 oz cream cheese

Steps

1. In a small bowl, combine jello and water. Stir until dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy (if using frozen berries, add them just before you're ready to pour the final layer on because the frozen berries will make this layer set up too quickly).
2. In a small bowl, combine cracker crumbs, sugar, and butter. Press into greased 9x13 pan.
3. Mix milk and pudding for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add the pudding. Spread over crust. Spoon jello mixture over the top. Chill until set.

Display in cookbook

Description

We had a bishop and dear friend, Dave Free, who made a large "cowpie" ( 6" round pan) for each youth in our ward on their birthday and delivered it fresh and steamy. It was a great treat and one we'll always remember.

Ingredients for 15 servings

• 1 cup shortening
• 1.5 cups brown sugar
• 2 eggs
• 2 tbsp molasses
• 2 tsp vanilla
• 1 cup flour
• 1 tsp salt
• 1 tsp baking soda
• 3 cups quick oats
• 1.5 cups semi-sweet chocolate chips

Steps

1. Preheat oven to 350F. Beat shortening and brown sugar until fluffy. Add eggs, molasses, and vanilla. Mix well. Add flour, salt, and baking soda. Mix well. Mix in quick oats and then chocolate chips. Grease 9x13 pan. Bake for about 25 minutes (make sure to not over cook).

Display in cookbook

Description

Served at Katie's wedding reception

Ingredients for 4 servings

• 2 limes
• .5 cup sugar
• 3 tbsp sweetened condensed milk
• 3 cups water

Steps

1. Wash limes thoroughly. Cut off ends and slice into 8 wedges. Place limes in a blender with all the other ingredients. Blend by pulsing about 5 times (several seconds each). Strain through a fine mesh strainer to remove rinds. Serve over ice.
2. Five times the recipe makes a gallon and uses a full can of sweetened condensed milk.

Display in cookbook

Ingredients for 15 servings

• 4 eggs
• 2 cups sugar
• 1.5 cups oil
• 2 cups flour
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• .5 cup chopped nuts
• 3 cups grated carrots

Frosting:

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

Steps

1. Beat eggs together with sugar. Add oil, flour, soda, cinnamon, and salt. Add carrots and nuts. Pour into greased 9x13 pan. Bake at 350F for 30 minutes or until done.
2. Make frosting by mixing together the powdered sugar, cream cheese, and vanilla. Beat until smooth. Spread over cooled cake.

Display in cookbook

Description

This recipe comes from Stephanie Sundseth, Dan's niece. She made a ton of them for Katie's wedding reception. They had to be put under lock and key so there would be some to serve at the reception.

Ingredients for 30 servings

• 2 cups flour
• .75 cup brown sugar
• 1 egg beaten
• .75 cup cold butter (divided)
• 24 soft wrapped caramels (Wherthers)
• 1 can sweetened condensed milk

Steps

1. Preheat oven to 350F. Combine flour, sugar and egg. Divide the butter in half (half of the 3/4 cup) and cut into the flour, making a crumble mixture. Press 2 cups of this mixture into a 9x13 pan and bake for 15 minutes. Meanwhile melt the remaining butter, caramels, and milk, mixing until smooth. Remove crust from oven and pour the caramel evenly over the crust. Top with the remaining crumbs. Bake an additional 20 minutes. Cool and cut into squares.

Display in cookbook

Ingredients for 8 servings

• 1 cup flour
• .33 cup sugar
• .125 tsp salt
• 8 tbsp butter, cut into small pieces
• .5 cup low-fat vanilla yogurt
• 1.25 tsp vanilla
• .5 tsp almond extract
• 1 egg
• .5 tsp baking powder
• .25 tsp baking soda
• 4 oz cream cheese, softened
• .33 cup raspberry jam
• .75 cup fresh raspberries
• 3 tbsp sliced almonds

Steps

1. Preheat oven to 350F. Combine flour, sugar, and salt in a large bowl, cut in butter with a pastry blender or potato masher until crumbly. Reserve 1/2 cup for later use.
2. Add yogurt, vanilla and almond extracts, egg, baking powder, baking soda to mixture. Beat with electric mixer at medium speed until blended. Pour into 8-inch-round nonstick pan.
3. In a small bowl, combine cream cheese and jam, beat at low speed until blended. Spread evenly over batter. Top with reserved flour mixture, sprinkling of raspberries and almonds.
4. Bake for 45 minutes, or until edges are browned and center is nearly set. Cool on a rack. Refrigerate 3 hours, or until well chilled.

Display in cookbook

Ingredients for 8 servings

• 9 inch pie crust
• 3 oz (3 squares) semisweet chocolate
• .25 cup butter
• .5 cup heavy cream
• .5 cup light corn syrup
• 3 eggs
• .33 cup sugar
• .33 cup brown sugar
• 1 cup macadamia nuts

Steps

1. Preheat oven to 350F. In a saucepan, melt butter and chocolate over low heat. Remove from heat. Add cream and corn syrup and mix well. In a separate bowl, beat eggs and sugars and then blend into the chocolate mixture. Stir in chopped macadamia nuts. Pour mixture into unbaked pie shell. Bake 40 minutes or until toothpick inserted in center of filling comes out clean. Cool completely. Garnish with whipped cream and additional macadamia nuts if desired.

Display in cookbook

Ingredients for 4 servings

• 2 cups raw almonds
• .25 cup honey
• 2 tbsp butter
• 1 cup raw sugar

Steps

1. Spread almonds in a shallow pan. Place in cold oven, turn to 350F and roast 12 to 20 minutes, stirring occasionally, until well roasted. Over medium heat in a medium saucepan, heat honey and butter to boiling. Reduce heat to medium low, simmer 2 minutes, stirring occasionally. Add almonds then simmer and stir for 2 minutes. Using slotted spoon, transfer the almonds to a baking sheet lined with parchment paper. Spread the almonds in single layer and cool slightly. To coat, toss almonds with sugar in a plastic bag
2. Spread sugared almonds out to cool completely. Store cooled almonds in an airtight bag.

Display in cookbook