Crites Family Stuff

Ingredients for 36 servings

• 2 (10 oz) packages frozen raspberries, mashed
• 1 cup sugar
• 14.5 cups water
• 6 oz can frozen orange concentrate
• 2 (6 oz) cans of frozen lemonade
• 3 (12 oz) cans of frozen Hawaiian punch
• 3 (2 liter) 7up or gingerale

Steps

1. Freeze all ingredients except the 7up to a slush. When ready to serve, add 7up. Crushed strawberries can be used also.

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Description

These were Jack's favorite rolls. They are very rich and gooey, but so tasty.

Ingredients for 12 servings

• 1 package yeast
• 2 tbsp warm water
• .25 cup boiling hot milk
• .5 cup granulated sugar, divided
• 3 tbsp shortening
• .5 tsp salt
• 1 large egg
• 2 cups sifted flour
• 1 tsp grated lemon peel
• .25 tsp ground ginger

Steps

1. Sprinkle yeast over warm water. Let stand 5 minutes to soften. Meanwhile stir hot milk, 1/4 cup of the sugar, shortening and salt together. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make a moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.
2. Meanwhile, prepare the walnut pan coat by melting 1/4 cup of butter in a small sauce pan. Add 1/2 cup brown sugar packed, 2 tbsp dark corn syrup and 1 tbsp water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9 inch layer cake pan and sprinkle with 1/2 cup of walnuts.
3. When dough has risen, turn out onto a floured board. Roll out to an 8x12 inch rectangle. Spread with butter. Sprinkle with 1/2 cup finely chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices. Arrange cut side down in prepared pan, placing 3 rolls in center, and 9 around the edges. Let rise until doubled, 40 to 50 minutes. Bake 375F about 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm.
4. This recipe is also so good by substituting pecan nuts for the walnuts. This is the way Jack preferred the recipe.

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Description

I used to make these a lot, and then kind of got out of the habit. They are real tasty. I got this recipe when we lived in Billings, Montana many years ago.

Ingredients for 60 servings

• 2 medium potatoes
• 1 pint boiled milk
• 2 tsp salt
• .75 cup sugar
• 2 eggs well beaten
• 1 pkg yeast
• .5 cup shortening
• Flour enough to mold
• Oil for frying doughnuts

Steps

1. Boil and mash potatoes, stir into boiled milk. Add salt and sugar. Set aside until luke warm. Add eggs and yeast which has been dissolved in warm water. Let rise until foamy, add shortening and flour. Let rise until double in bulk or about 4 hours. Roll 1/2 inch thick. Cut with a doughnut cutter and let rise again. Heat oil to 365F. When doughnuts have risen, put raised side down into hot oil and deep fry 2 to 3 minutes, turning midway through cooking.

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Description

This has become a family favorite, especially when served with the apple syrup.

Ingredients for 20 servings

• 3 eggs
• 3 cups buttermilk
• 6 tbsp salad oil
• 3 cups flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1.5 tsp baking soda
• 1.5 tsp salt
• 1.5 tsp cinnamon
• 2.25 cups grated apple

Syrup:

• 1 cup sugar
• 2 tbsp cornstarch
• .25 tsp cinnamon
• .25 tsp nutmeg
• 2 cups apple cider
• 2 tbsp lemon juice
• .25 cup butter

Steps

1. Beat the eggs, add the rest of the ingredients except the apples and mix until blended. Stir in grated apple. Cook on hot griddle until done and serve immediately.
2. Make syrup by combining dry ingredients together in a saucepan. Stir in liquids. Boil one minute and then add butter. Make syrup and keep warm while making pancakes.

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Ingredients for 6 servings

• 2 cups Bisquick
• 1 egg
• .5 cup oil
• 1.33 cups club soda

Steps

1. Put all ingredients into a mixing bowl and mix together until there are no large lumps. Bake in a waffle iron. Make only as many waffles as you will use or cook them and freeze for later use. The batter does not keep well. It must be used right away.

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Ingredients for 15 servings

• 1 Deluxe Moist Chocolate Cake
• 1 jar caramel ice cream topping
• 1 jar of chocolate fudge ice cream topping
• 12 oz carton of whipped topping
• 2 Heath candy bars, crumbled

Steps

1. Make and bake cake following directions on cake box. If the moist cake version isn't used, add 1 package instant chocolate pudding mix to the make batter.
2. Spread the cooled cake with the caramel topping and refrigerate until set.
3. Spread the chocolate fudge topping over the caramel and refrigerate until it is set.
4. Cover the chocolate fudge topping with whipped topping and sprinkle with the crushed Heath bars.

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Description

This is the recipe I have used to frost the hundreds of angel food cakes I have made. The maraschino cherry version was the favorite of Jack's.

Ingredients for 15 servings

• .5 cup sugar
• .25 cup white corn syrup
• 2 tbsp water
• .25 cup egg whites (2 small)
• 1 tsp vanilla

Steps

1. Stir sugar, corn syrup and water together in a small saucepan. Boil rapidly until the mixture will spin a 6-8 inch thread when a small bit is dropped from a spoon.
2. While mixture is boiling, beat the egg whites at high speed with an electric beater until the egg whites stand in very stiff peaks. Blend in 1 tsp vanilla.
3. Immediately when the sugar mixture will spin a thread, pour the hot syrup slowly in a thin steady stream into the beaten egg whites, beating constantly until the mixture stands in very stiff peaks and consistency to ice a cake. Blend in 1 tsp vanilla
4. To make the maraschino cherry variation, use the juice from the maraschino cherries in place of the water. This is good when used as the icing of a maraschino cherry pecan nut angel food cake.

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Dorothy Farmer: This is my mother's recipe. No one in the world could make better taffy than she could. I have tried this recipe, but it didn't turn out nearly as well as hers. I have included this recipe for all the family who have tasted her wonderful taffy. She would start to pull the taffy when it was yet so hot that she would put butter on her fingers, so it wouldn't burn them. Good luck to those of you who might try this recipe.

Ingredients for 48 servings

• .5 cup light Karo syrup
• .5 cup real butter
• .25 tsp cream of tartar
• 1 cup water
• 1 pinch of salt
• 2 cups sugar

Steps

1. Stir all ingredients together, and then boil until a spoonful of it poured into cold water will crack. Pour onto buttered plates and cool just long enough that it can be handled. Pull it until it is hard and brittle and then break into bite sized pieces. For a chocolate variation, melt two squares of chocolate with the butter before boiling. If a candy thermometer is used boil to soft-med crack stage - 280F, but adjust temperature to your altitude. Mother would vary the recipe, by adding different flavors of extract and adding different food colorings. Green peppermint was a favorite of mine.

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Description

I found this recipe in the April 1975 Relief Society magazine. I really liked it, but not all the family did, so I didn't make it often.

Ingredients for 8 servings

• 1 cucumber peeled and cut in pieces
• 1 medium sized onion cut in pieces
• 2 tomatoes peeled and cut in pieces
• 2 medium sized green peppers
• .5 cup vinegar
• .5 cup sugar
• .25 cup soy sauce
• .5 tsp salt
• Dash of cayenne
• 2 cloves garlic crushed
• 4 tbsp cooking oil
• 2 lbs pork cut very thin
• 1 tsp cornstarch
• 2 tbsp water

Steps

1. Cut vegetables and set aside
2. Combine in small bowl the vinegar, sugar, soy sauce, salt and cayenne.
3. Brown garlic in hot oil and add pork and stir fry until well done.
4. Add vegetables and stir fry for a minute or two.
5. Add the sauce and stir and cover. Cook two minutes.
6. Stir in cornstarch and water mixture and cook until thick. Do not overcook the vegetables.
7. Serve over rice.

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Description

We have these every Sunday morning for breakfast. We have recently stopped making the sugar glaze and eating them plain. They are still yummy.

Ingredients for 12 servings

• .33 cup sugar
• 3 tbsp yeast
• .5 cup oil
• 1.25 cup warm water
• 2 eggs
• 1.5 tsp salt
• 5.25 cups flour
• .25 cup melted butter
• 1.5 tsp cinnamon
• .5 cup sugar
• Raisins (optional)

Glaze:

• 2 cups powdered sugar
• .25 cup hot water
• 1 tsp butter

Steps

1. In a large bowl mix 1/3 cup sugar, yeast, oil and water. Cover and let stand in warm place for 15 minutes.
2. Blend the eggs and add to the mixture. Gradually add flour and salt to the yeast mixture to make a soft dough. Knead dough 5 minutes. Roll dough into rectangular shape about 1/4 inch thick.
3. Brush dough with 1/4 cup melted butter. Sprinkle with remaining sugar, cinnamon, and raisins. Roll up and cut into 1 inch slices. Slice with dental floss. Place rolls in an ungreased pan. Let rolls rest 10-30 minutes. Bake at 425F for 10 minutes or until golden brown. Frost with the sugar glaze when warm.
4. Mix together the powdered sugar, hot water and 1 tsp butter. Glaze the rolls.

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