Crites Family Stuff

Description

This recipe comes from my mother.

Ingredients for 4 servings

• 5.5 cups warm water
• .5 cup oil
• .5 cup honey, raw sugar, molasses (I like 1/4 cup honey and 1/4 cup molasses)
• .5 cup gluten flour
• 1 crushed vitamin C tablet (1/8 -1/4 tsp)
• 1.5 tbsp salt
• 3 tbsp saf-instant dry yeast
• 13.5 cups whole wheat flour (about 9 cups wheat)

Steps

1. In a small dish add the gluten flour, vitamin C and salt. Set aside.
2. Put the water, oil, and honey into the mixing bowl and mix slightly.
3. Add the gluten flour mixture and mix slightly.
4. Add enough whole wheat flour until dough begins to pull away from the side of the mixing bowl.
5. Add 3 tbsp yeast directly into the dough while it is mixing. If you use non instant yeast, take 1/2 cup of the water amount and use it to dissolve your yeast. Add it the same time you do the other liquids.
6. Knead for 10 minutes.
7. Using shortening, oil hands and remove dough from mixer. Place dough on an oiled surface. Never use flour on your surface. Divide dough into 5 loaf sized pans. (8 1/2 x 4 1/2 x 2 1/2) Place the loaves in greased pans. Oil the top of loaves if a soft crust is desired. cover with a damp cloth and let rise until double in bulk.
8. Bake at 350F for 30 minutes. If you tap the bottom of a loaf and it sounds hollow, it is done. Remove bread and put on a rack to cool. Brush top of loaves with butter.
9. Serve with butter and honey while still warm.

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Description

This is the recipe I make nearly every week. I think the reason we all like it so much is because of how light it is. I grind the grain mix and wheat the day I make the bread for freshness.

Ingredients for 6 servings

• 6 cups water
• .66 cup oil
• 1 cup honey
• 3 cups ground grain mix
• 2 tbsp dough enhancer
• 2 tbsp gluten
• 1 tbsp salt
• 3 tbsp saf-instant yeast
• 7 cups ground hard white wheat flour
• 7 cups white flour

Steps

1. Place ingredients in a Bosch or Kitchen Aid mixer with yeast on top, holding back half of the flour. Mix. Gradually add in the remaining flour. Mix for 6 minutes. Shape into 6 loaves. The dough is very sticky after the kneading. Do your best to get it into the greased loaf pans. Let dough rise. Preheat oven 400F. Place loaves in oven and immediately turn the temperature to 325F. Bake for 30 minutes.

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Description

Dorothy Farmer: Debbie gave me this recipe after we had eaten at a restaurant that had served it.

Ingredients for 8 servings

• .5 cup Parmesan or Romano grated cheese
• .5 cup grated onion
• 1 cup real mayonnaise
• French bread

Steps

1. Mix the cheese, grated onion and mayonnaise together. Cut French bread and spread with butter. Spread with sauce and broil until golden brown.
2. I go easy on the onion and heavy on the cheese. Better if eaten at once.

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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

Old recipe, but delicious!

Ingredients for 32 servings

• 2 tbsp yeast
• 6 cups flour
• 1 tbsp sugar
• 2 tsp salt
• 2 cups milk
• .25 tsp baking soda
• .5 cup water
• Cornmeal

Steps

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120F - 130F). Add to dry mixture. Beat well. Stir in the rest of the flour to make a very stiff batter. Spoon into 2 loaf pans (8-1/2 x 4-1/2) that have been greased and coated with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
2. Microwave Directions: Reduce flour to 3 cups in the first step and 2 cups in the second. Mix and let rise as directed above. Microwave each loaf on high for 6-1/2 minutes. Surface of loaf will be flat and pale in color. Allow to rest for 5 minutes in pan before removing. To serve: slice and toast. Each loaf will make about 16 slices.

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Ingredients for 18 servings

• Dough from Debbie's Basic Dough (recipe in this book)
• .25 cup softened margarine
• 2 tbsp grated Parmesan cheese
• 1 tbsp minced dry onion
• 1 tsp paprika
• 1 tsp garlic salt

Steps

1. Mix together butter, Parmesan cheese, dry onion, paprika and garlic salt. Divide the dough in thirds and work each third separately. Roll the first third flat into a rectangle 1/2 inch thick, about 12 inches long and 9 inches wide. Cut this into thirds, about 12 inch by 3 inch pieces. Spoon a third of the butter/cheese mixture down the center of each third and bring edges together, pinching to seal. (If the butter touches the edges, they will be impossible to pinch together and seal.) This will make three "ropes" that you will braid together. Tuck in ends. Make sure the ends are secured because as the bread raises, they tend to come undone. Brush finished braid with beaten egg and top with sesame seeds or poppy seeds. Let rise double and bake at 375F for 35-45 minutes. You may use the other 2/3 of the dough in two more braids or cinnamon rolls or dinner rolls. The butter/cheese mixture will do just one loaf.

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Ingredients for 6 servings

• 5 tbsp softened butter
• .25 cup masa
• .33 cup sugar
• .5 cup water
• 2 cups of corn kernels, fresh or frozen, divide in half
• .5 cup cornmeal
• 1 tsp baking powder
• .5 tsp salt
• 2 tbsp, plus 1 tsp milk

Steps

1. If frozen corn is used, it must be thawed. Mix butter, masa, sugar until light and fluffy. In a blender mix 1 cup of corn with 1/2 cup water and blend until smooth. Combine with butter mixture. Add remaining cup of whole kernels of corn, cornmeal, masa, salt, baking powder, and milk. Mix well. Pour into an 8 inch square pan. Tightly wrap the pan with plastic wrap until water tight. Then put this pan in a larger pan that is filled partly with water and steam this on top of the stove for 50 minutes or so. You may need to add more water to keep it steaming. Do not let it run out of water. It is done when it is smooth and creamy.

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Ingredients for 15 servings

• 2 cubes butter
• 1.5 cups milk
• 3 eggs
• 3 cups bisquick
• 1 cup sugar
• .75 tsp baking powder
• .25 cup cornmeal

Steps

1. Mix all the ingredients and pour in a 9x13 ungreased pan. Bake at 375F for 30 minutes. This is a real fluffy sweet cornbread. More like corn cake, but delicious

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Description

This recipe came to me from Marie Wold, my brother's wife. She made them one time when we were there and they were delicious.
Janette Johnson: One time after spending an hour or two making these noodles, I left them to dry on my counter. When I returned home later that day I found that my maid had scraped them all off and thrown them away!

Ingredients for 12 servings

• 3 egg yolks
• 1 whole egg
• 2 cups flour
• 1 tsp salt
• .5 cup milk

Steps

1. Make a nest of the dry ingredients and mix in eggs and milk a little at a time with a fork. Form into a ball and let rest 10 minutes wrapped in a damp towel or in a bowl covered with a damp towel. Roll very thin and cut into noodles. Let the noodles dry before cooking them.

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Ingredients for 4 servings

• 3.75 cups warm water
• 2 tbsp yeast
• 1 tbsp salt
• .33 cup sugar
• .33 cup powdered milk
• .33 cup oil
• 10.5 cups flour

Steps

1. If you are using a KitchenAid, start with the white beater and mix everything except the flour until the yeast is dissolved. Then add 7 cups flour. Change to the dough hook and add the last 3-31/2 cups flour.
2. Let rise. Punch down and form into 4 loaves. Let rise again. Bake at 350F for 30 minutes. Remove from pans and cool on racks.
3. You can substitute whole wheat flour, cracked 9-grain, etc. for part of the flour.

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