Crites Family Stuff

Ingredients for 8 servings

• 1.5 cups dark brown sugar, packed
• .75 cup butter
• 2 tbsp light corn syrup
• 4 cups tart apples, peeled and sliced
• Cinnamon/flour
• 4 eggs
• 1 cup milk
• 2 tsp vanilla
• Dash of salt
• 1 loaf, day-old French bread, sliced into 1 inch thick pieces

Steps

1. In a bowl, measure brown sugar, butter, and corn syrup. Microwave, uncovered 3 minutes, stirring twice. Blend to thicken. Pour into ungreased 9x13 baking pan. Spread apples over mixture and sprinkle lightly with flour and cinnamon. Beat eggs, milk, vanilla and salt. Dip bread slices in egg mixture until well soaked. Place slices close together over apples. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Bake at 350F, uncovered for 35-40 minutes until golden brown and until apples are soft.

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For bread pudding lovers, this is the best recipe ever!!! Supposedly the recipe served at the Biltmore! It is NOT a Weight Watchers recipe!

Ingredients for 15 servings

• 8 cups cubed day-old bread
• 9 eggs
• 2.25 cups milk
• 1.75 cups heavy whipping cream
• 1 cup sugar
• .75 cup butter, melted
• 3 tsp vanilla extract
• 1.5 teaspoons ground cinnamon

Caramel Sauce:

• 1 cup sugar
• .25 cup water
• 1 tbsp lemon juice
• 2 tbsp butter
• 1 cup heavy whipping cream

Steps

1. Place bread cubes in a greased 13x9 baking dish. In a large bowl, whisk the eggs, milk, cream, sugar, butter, vanilla and cinnamon. Pour evenly over bread. Baked uncovered at 350F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
2. For the Caramel Sauce: In a small saucepan, bring one cup sugar, water and lemon juice to a boil. Reduce heat to medium. Cook until sugar is dissolved and mixture turns a golden amber color. Stir in the 2 tbsp of butter until melted. Add one cup of cream. Remove from the heat and serve with the bread pudding.

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Alyson Farmer: Marilyn found this recipe for the crepe booth that the family did for the 4th of July. I prefer it to the recipe that I brought home from my mission to France. I love that I can double and even triple the recipe. We have crepes every Thursday morning. The boys get them if they sing the hymns in church on Sunday. It seems to motivate them. All 5 boys like this recipe which makes it a winner!
Jill Prince: After visiting Europe and tasting crepes, part of the John Farmer family decided to put a little booth together for the Centerville City's Fourth of July celebration. After haggling over names such as Holy Crepe, What the Crepe?, Full of Crepe, the family finally decided on the Crepe Shack (Marilyn wouldn't have it any other way). We learned a lot, enjoyed a few stressful moments, but all in all it turned out to be a success.

Ingredients for 20 servings

• 2 eggs
• 1 cup milk
• .25 cup water
• 2 tsp vanilla
• 1 cup flour
• 2 tbsp sugar
• 2 tbsp melted butter

Steps

1. Place all the ingredients in a blender and bend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth (I use a hand mixer). Add the flour and sugar and whisk to combine. Whisk in butter. (I melt the butter in my crepe pan and then pour it into the batter.) Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. (I've not always done this.)
2. Heat a small crepes pan (or nonstick skillet) over medium high heat. Add a small amount of batter to the pan-swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds, until lightly browned and flip. I use a spatula to pull up the sides and then use my fingers to flip it. Cook for another 10-15 seconds and remove to plate.
3. Continue cooking the rest of the batter, adding additional butter every third crepe or so. You can place the crepes on a sheet tray and keep warm in a 225F oven until ready to serve.
4. To serve: Spread each crepe with your desired toppings: Nutella, jam, butter, sugar, powdered sugar, lemon, banana, etc. Fold in half, then into fourths like a napkin or roll it up like a pencil.

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A delicious favorite! I served this in Mesa (Jennifer and Dan's home) for the first time during a Thanksgiving Week visit with them.

Ingredients for 18 servings

• 8 oz pkg cream cheese
• .5 cup sugar
• 10 oz jar of maraschino cherries
• 11 oz can of Mandarin oranges
• 8 oz can crushed pineapple
• .5 cup chopped pecans
• 8 oz carton whipping topping

Steps

1. Reserve 9 cherries and cut in half to garnish. Reserve 18 mandarin orange slices for garnish. Beat together cream cheese and sugar. Chop remaining maraschino cherries and add to cream cheese and sugar mixture. Add the can of drained crushed pineapple and pecan nuts. Fold in the whipped topping and chopped orange slices. Line 18 muffin cups with cup cake liners and divide dessert into 18 equal parts. Garnish with cherries and orange slices. Freeze. Thaw at room temperature about one hour before serving.

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This is Drew and my favorite breakfast.

Ingredients for 2 servings

• 1 medium banana
• 1 cup skim milk
• .75 cup vanilla yogurt
• .25 cup pineapple juice
• .5 tbsp honey

Steps

1. Mix all together in a blender. We like to add a bit of chocolate protein powder, too. Serve immediately.

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Brad got this recipe at a cooking class. It has become one of our all time favorite desserts. Yummy! We even like to eat them without the topping.

Ingredients for 1 serving

• 4 egg whites
• .125 tsp cream of tartar
• 1 cup sugar
• 2 tsp cornstarch
• 1 tsp vinegar
• .5 tsp vanilla
• 2 cups heavy cream
• 1 tsp vanilla
• 2.5 tbsp sugar
• Assorted fruit (strawberries, raspberries, blackberries, kiwi, etc.)

Steps

1. Preheat oven to 275F. Beat egg whites until stiff and glossy. Combine 1 cup sugar, cream of tartar, and cornstarch. Gradually beat into the egg whites. Beat until stiff. Add vinegar and 1 tsp vanilla and fold in gently.
2. Spoon meringue onto parchment lined cookie sheet in small circles. Make a depression in the center. Bake for about 1/2 hour. They should start to look dried out. Turn oven off. Open the door and let sit for 15 more minutes.
3. Combine cream, vanilla, and sugar in bowl and mix until thick and creamy. Spoon into the depressed centers. Top with sliced fruit.

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This is Dawna Perryman Lott's recipe. Dawna served this dessert at a dinner Dorothy and Jack enjoyed with Thelma Perryman. It was so GOOD!

Ingredients for 15 servings

• 2 cups flour
• .5 cup chopped nuts
• .5 cup brown sugar
• 1 cup margarine
• 1 pint cream
• 1 tsp vanilla
• 8 oz cream cheese
• 1 cup powdered sugar
• 1 package Danish Dessert
• 3 cups frozen raspberries

Steps

1. Mix the first four ingredients and spread on ungreased cookie sheet. Bake this at 350F for 15 minutes. Cool and crumble.
2. Whip cream until stiff (can substitute Dream Whip for the whipping cream) and add softened cream cheese, powdered sugar and vanilla. Put 1/2 crumb mixture in 13x9 pan and press. Put cream filling on top of that, then add remaining crumbs. Top with 1 package Danish Dessert made according to pudding directions on the Danish Dessert box, using the juice from the frozen raspberries as part of the liquid. Add 2-3 cups drained frozen raspberries, cool slightly. Put this mixture on top of the crumb and cream mixture. Chill.

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Ingredients for 15 servings

• 6 (14.5 oz) cans diced tomatoes
• 1.5 cups olive oil
• 10 cloves garlic, sauteed
• .25 lb fresh basil
• 1 to 3 cups milk, cream, and/or chicken stock

Steps

1. Preheat oven to 300F. Pour tomatoes into a 9x13 pan. Add sauteed garlic and basil leaves. Mix together and pour in enough olive oil to almost cover tomatoes. Roast uncovered for 3 hours.
2. After roasting, process mixture in blender in batches. Fill blender about 2/3 full with the tomatoes then add cream, milk, or stock (more or less depending on desired consistency and richness), a little more olive oil, and a few fresh basil leaves. Blend and serve.

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Dorothy Farmer: Another favorite of Jack. I have made this recipe many times. It is GOOD! Also a favorite of Mike Farmer!

Ingredients for 8 servings

• 1 tbsp cornstarch
• 1 cup sugar
• 4 cups chopped peaches
• .25 tsp cinnamon
• 1 cup flour
• 1 tbsp sugar
• 1.5 tsp baking powder
• 3 tbsp shortening
• .5 cup milk

Steps

1. Mix sugar and cornstarch in pan, add peaches and cinnamon. Cook until bubbly. Pour into pan you will be baking the cobbler in.
2. Add flour, 1 tbsp sugar and baking powder in a mixing bowl. Mix well, cut in shortening until mixed well. Add 1/2 cup milk. Stir until stiff, then drop by spoonfuls over peach mixture. Bake at 400F 25 - 30 minutes.

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I remember that this was a favorite of Mattson McFarland when he was just a young boy.

Ingredients for 15 servings

• 3 eggs
• 1.75 cups sugar
• 2 cups sifted flour
• 1 tsp cinnamon
• 1 tsp baking powder
• .5 tsp salt
• 1 cup oil
• 1 tsp vanilla
• 2 cups thinly sliced apples
• .75 cup chopped walnuts

Old Fashioned Sauce:

• 1 cup sugar
• 2 tbsp cornstarch
• .5 tsp salt
• 2 cups cold water
• .25 tsp nutmeg
• 2 tbsp margarine
• 1 tsp lemon or vanilla extract

Steps

1. Beat eggs, add sugar and beat. Sift flour and measure two cups into a mixing bowl. Add cinnamon, baking powder, and 1/2 tsp salt and mix. Add the beaten eggs and sugar to the flour mixture. Add the oil and vanilla. Fold in the thinly sliced apples and chopped walnuts. Bake at 350F for 40 - 45 minutes. Cut into squares. Serve with the Old Fashioned Sauce. It freezes well.
2. To make the Old Fashioned Sauce, mix 1 cup sugar and cornstarch with 1/2 tsp salt in a sauce pan. Stir until cornstarch is blended. Add cold water graduallly and stir well. Place pan on the stove and bring to a boil, stirring constantly, until thickened. Add nutmeg, margarine and flavoring. Serve warm. This recipe makes enough for 9 servings, so you might want to double it to serve with the apple squares.

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