Crites Family Stuff

Ingredients for 12 servings

• 1 lb Italian sausage, in casings
• 1.5 tsp crushed red peppers
• 1 large onion, diced
• 4 pieces bacon
• 2 tsp garlic, minced
• 10 cups water
• 5 cubes chicken bouillon
• 1 cup heavy cream
• 1 lb sliced russet potatoes, sliced with skin on
• .33 of a bunch of kale, coarsely chopped

Steps

1. Saute sausage (remove from casings and crumble) and red peppers in a pot. Drain fat and refrigerate in a bowl while preparing the rest of the soup.
2. In the same pot, saute bacon pieces, onion, and garlic for about 15 minutes or until onions are soft and bacon is crisp. Mix together water and chicken bouillon then add to the pot with the onion/bacon mixture. Cook until boiling. Add sliced potatoes and cook until soft, about 30 minutes. Add heavy cream and warm through. Stir in the sausage. Add kale just before serving.

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Ingredients for 3 servings

• 2.5 cups warm milk
• .5 cup oil
• .5 cup sugar
• 2 tsp salt
• 2 eggs
• 2 tbsp yeast
• 7.5 cups flour to make a soft dough
• 1 can any flavor pie filling

Steps

1. Combine liquids, add yeast to soften. Add all ingredients and enough flour to make a soft dough. Let raise.
2. Roll into 3-4 rectangular shapes, about 11x14 inches each. Spread pie filling down the middle of each rectangle, leaving top edges clear and about 3-4 inches on the sides. Note: I like to make a cream cheese/powdered sugar mixture to spread on the dough before putting the fruit filling on.
3. With a pair of scissors or a knife, cut the sides making a slit every inch. You will then alternate strips from side to side in a mock braid look. The ends will then be tucked under to complete the loaf. Let raise again. Bake at 350F till golden brown. After the loaves are cooled, drizzle with a glaze made from powdered sugar and water, criss-crossing to make it look nice. You can sprinkle sliced almonds on top if you like.

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Description

Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.

Ingredients for 24 servings

• 1 cup warm water
• 4 tbsp yeast
• 1 tbsp sugar
• 4 cups scalded milk
• 1 cup sugar
• 1 cup butter
• 4 tsp salt
• 4 eggs, slightly beaten
• Flour for a soft dough, about 16 cups
• Butter, brown sugar, cinnamon

Steps

1. Make a sponge of the warm water, yeast, and 1 tbsp sugar.
2. Then add the remaining ingredients, mix well. Let raise till dough is double in size. Roll out dough in a rectangle shape, about 1/4 inch thick. Spread with melted butter, brown sugar, and cinnamon. Roll as for jelly roll. Cut 1 to 1 1/4 inches thick. Secret: Cut them plenty thick then mash down real well. Let raise. Bake at 350F until golden brown.
3. Ice while slightly warm. Icing: Powdered sugar, butter, vanilla, salt, and one raw egg (written from her recipe-I don't use the egg).
4. Sprinkle with chopped nuts and add a half maraschino cherry.

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Ingredients for 40 servings

• 4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 3 cups raspberries
• 4 eggs, lightly beaten
• 2 cups sour cream
• 1 cup oil
• 1 tsp vanilla

Steps

1. Mix together the flour, baking powder, soda, sugar, and salt. Toss the raspberries with some of the the dry mixture and set aside. You don't want to over mix or break up the berries.
2. Mix the eggs, sour cream, oil, and vanilla. Add to the dry mixture. Fold in the berries. Bake at 350F for 20-25 minutes.

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Description

A favorite muffin recipe of the Walter Johnson family. Lots of flavor!

Ingredients for 48 servings

• 1 cup butter or margarine
• 2 cups sugar
• 2 eggs
• 3 tsp vanilla
• 4 cups flour
• 1 tsp ground cloves
• 2 tsp ground allspice
• 3 tsp cinnamon
• 2 tsp baking soda
• 1 quart applesauce (chunky is best)

Steps

1. Cream butter, sugar, eggs, and 1 tsp vanilla together. Sift flour and spices and add to creamed mixture. Blend 2 tsp vanilla into the applesauce then add the baking soda. Stir together, then add to batter, mix well. It will be a stiff batter. Spoon into greased muffin tins, about half full. Bake at 400F for 12 minutes or more. Sprinkle with powdered sugar.

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Ingredients for 48 servings

• .75 cup butter
• 1 cup sugar
• 2 cups brown sugar
• 4 egg whites
• .5 cup molasses
• 2 cups whole wheat four
• 2 cups all-purpose flour
• 1 tsp salt
• 4 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ginger
• 1 tsp cloves

Steps

1. Cream together butter, sugars, and egg whites. Add molasses. Sift dry ingredients and gradually add to the creamed mixture. Form into 1 inch balls and roll in sugar. Bake at 350F on a greased cookie sheet for 8-10 minutes.

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Ingredients for 1 serving

• 2 cups sugar
• 1 cup real butter
• 1 cup light corn syrup
• 1 can sweetened condensed milk
• 1 tsp vanilla
• Chopped nuts (optional)

Steps

1. Place ingredients in a large bowl (the mixture will foam up). Microwave 5 minutes on high. Stir. Gradually stir in condensed milk. Cook 9-15 minutes, depending on how soft you want them and what temperature your microwave reaches on high. Stir every 3 minutes. When it begins to get thick, drop some of the mixture into a cup of cold water. When it forms a firm ball, it is finished. Add vanilla and chopped nuts and pour into a greased 9x13 pan. Let it set until it is easy to cut into squares and wrap in wax paper or cellophane square wrappers. Store in the refrigerator.

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Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• .75 cup brown sugar
• 1 tsp vanilla
• 2 eggs
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup chocolate chips

Steps

1. Mix shortening, sugars, vanilla, and eggs together. Then add dry ingredients and chocolate chips. Bake on greased cookie sheet at 350F for 10-12 minutes.

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Ingredients for 16 servings

• 6 quarts sliced cukes
• 2 quarts sliced onions
• 9 cups cold water
• 1 cup pickling salt
• 6 cups vinegar-cider or white distilled, must have 5% acidity
• 6.75 cups sugar
• 1 tbsp tumeric
• 1 tsp white or yellow mustard seed
• 1 tsp celery seed

Steps

1. Put cukes, onions, water and salt in a large crock or jar and let stand for 3 hours.
2. Rinse the cucumbers very well to get the salt off and then drain well. Pack cukes into clean, hot pint jars.
3. Make a sauce of the remaining ingredients. Bring to a boil and cover cukes. Put on lids and bands. Water bath for 10 minutes or for the time required for your altitude.

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Ingredients for 36 servings

• 2 cups creamy peanut butter
• 2 cups sugar
• 2 cups light Karo syrup
• 10.5 cups Rice Krispies
• 12 oz semi-sweet chocolate chips
• 12 oz butterscotch chips

Steps

1. Mix Karo syrup and sugar together and heat until sugar is dissolved. Stir constantly. Add peanut butter. Stir till blended. Fold in Rice Krispies. Spread mixture onto a greased sheet pan.
2. Melt chocolate and butterscotch chips together and spread over the Rice Krispies. Let cool (although they are mighty tasty warm)!

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