Crites Family Stuff

Description

This was Jess's favorite childhood treat.

Ingredients for 18 servings

• 1.5 cups crushed corn flake crumbs
• 3 tbsp sugar
• 1 cube margarine
• 1 cup coconut
• 6 oz milk chocolate chips
• 1 cup chopped walnuts
• 1 can sweetened condensed milk

Steps

1. Mix crumbs, sugar and margarine and press into the bottom of a 9x13 pan. Layer the next ingredients: coconut, milk chocolate chips, walnuts. Top with the condensed milk. Bake at 350F for 15-20 minutes or until done.

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Description

When Mattson was a little boy, he loved these cookies that were made by lunch ladies for school lunches. He asked for the recipe and they copied it down for the little 2nd grader who loved cooking even then.

Ingredients for 18 servings

• .667 cup real butter
• .5 cup sugar
• .667 cup brown sugar
• 2 eggs
• 1.5 tsp vanilla
• .75 tsp soda
• .25 tsp salt
• 1.5 cups flour
• 1.5 cups oatmeal
• .5 cup peanut butter

Frosting:

• 1 lb powdered sugar
• .5 cup cocoa
• .25 tsp salt
• .33 cup real butter
• 6 tbsp boiling water
• 1 tsp vanilla

Steps

1. Cream butter, sugar and eggs. Add peanut butter. Beat until fluffy. Add spices and flour and oatmeal. Spread on a jelly roll pan. Bake at 325F for 10 minutes. Do not overcook. COOL. Spread a thin layer of peanut butter on top. Then spread with chocolate frosting made by beating together powdered sugar, cocoa, salt, vanilla, butter and boiling water.

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Description

Dorothy Farmer: These are a family favorite. I have made them many times, especially for grandchildren. They stay moist for a longer period of time than the regular chocolate chip cookies.

Ingredients for 36 servings

• 1 cup margarine
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2.667 cups shredded coconut
• 2.75 cups flour
• 1 tsp salt
• 1 tsp soda
• 12 oz chocolate chips

Steps

1. Cream together margarine, white sugar and brown sugar. Beat in eggs. Add vanilla. Add coconut, flour, salt, and soda. Add chocoloate chips. Bake at 375F for 9 minutes.

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Description

These cookies are delicious! In fact they won 1st prize in the Parent/Child Cookie Contest at the Eastern Idaho State Fair. Aunt Jolene's cookie took 3rd place that same year. Over the years the EISF has awarded many baking ribbons and awards to the Dan Crites and Gary Farmer families!

Ingredients for 36 servings

• 1 cup sugar
• 1 cup brown sugar
• 1 cup margarine or butter
• 1 cup salad oil
• 1 egg
• 1 tsp vanilla
• 1 tsp coconut extract
• .5 tsp butter extract
• 3.5 cups flour
• 1 tsp salt
• 1 cup quick oatmeal
• 1 cup coconut
• 1 cup rice krispies
• 12 oz white chocolate chips
• 1 tsp cream of tartar
• 1 cup coarsely chopped macadamia nuts

Steps

1. Cream sugar, brown sugar, margarine and salad oil together. Add egg, vanilla, coconut extract and butter extract. Sift flour, salt, cream of tartar and add to the first mixture. Then add oatmeal, coconut, white chocolate chips and rice krispies. Stir in the nuts. Bake at 350F for 12 minutes.

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Description

These are the brownies that were made in the bakery where Uncle John, Uncle Gary, Aunt Jennifer, and Uncle Walter worked on BYU Campus.

Ingredients for 15 servings

• 1 cup margarine
• .5 cup cocoa
• 2 tbsp honey
• 4 eggs
• 2 cups sugar
• 1.75 cup flour
• .5 tbsp baking powder
• .5 tsp salt
• 1 cup chopped walnuts

Mint Icing:

• 5 tbsp margarine
• Dash of salt
• 3 tbsp milk
• 1 tbsp milk
• 1 tbsp light corn syrup
• 2.33 cups powdered sugar
• .5 tsp mint extract
• 2 drops green food coloring
• 12 oz container chocolate icing/or your own homemade

Steps

1. Melt 1 cup margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and 1/2 tsp salt. Mix well. Add nuts. Pour batter into a greased 9x13 baking pan. Bake at 350F for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove and carefully add a layer of chocolate icing.

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Ingredients for 15 servings

• 1 lb butter, softened
• 1 cup sugar
• 4 cups flour

Steps

1. Cream sugar and butter. Add flour. Spread in pan. Prick well. Sprinkle with sugar crystals (raw sugar). Bake at 350F until light brown.

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Ingredients for 48 servings

• 1 cup shortening
• 3 cups sugar
• 2 eggs
• 1 large can pumpkin
• 2 tsp vanilla
• 4.5 cups flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp nutmeg
• 2 tsp cinnamon
• 2 cups raisins (opt)
• 2 cups chocolate chips (opt)
• 1 cup nuts (opt)

Steps

1. Cream shortening and sugar. Add eggs. Add pumpkin and vanilla, then dry ingredients. Mix in nuts, chocolate chips and raisins. Bake at 375F for 12 minutes.
2. Alyson Farmer's recipe uses vegetable oil instead of shortening and 1/2 cup less flour.
3. Janette Johnson makes a cream cheese frosting to ice these cookies with: 4 oz softened cream cheese, 1/2 cup softened butter, 1 lb powdered sugar, and 1 tsp vanilla.

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Description

Debbie McFarland: Although this is Marilyn's recipe, my family has made and enjoyed it so often through the years, it has become a favorite McFarland recipe.

Ingredients for 36 servings

• .5 cup margarine, softened
• 1.5 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla
• 2 cups flour
• 1 tsp baking soda
• .25 tsp salt
• 2 ripe bananas, mashed (about 1 cup)

Frosting:

• 8 oz softened cream cheese
• .5 cup margarine, softened
• 2 tsp vanilla
• 4 cups powdered sugar or to desired consistency

Steps

1. In mixing bowl, cream 1/2 cup margarine and granulated sugar. Add eggs, sour cream and 1 tsp vanilla. Combine flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x1 inch baking pan. Bake at 350F for approximately 20 minutes or until an inserted toothpick near the center comes out clean. Cool.
2. Frosting: Beat together cream cheese, 1/2 cup margarine, 2 tsp vanilla and powdered sugar. Frost bars and store in refrigerator.

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Description

Dan Crites (a self proclaimed cookie connoisseur) loves these!

Ingredients for 34 servings

• 2 Devil's food cake mixes
• 1 cup vegetable oil
• 4 eggs

Filling:

• 8 oz cream cheese, softened
• .25 cup butter or margarine, softened
• 2.5 cups powdered sugar
• 1 tsp vanilla extract

Steps

1. In a mixing bowl, combine the cake mixes, oil and eggs. Mix well. Roll into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Do not flatten. Bake at 350F for 8-10 minutes or until set. Cool for 5 minutes before removing to cooling racks. Cookies will flatten as they cool. In a small mixing bowl beat cream cheese and butter. Add sugar and vanilla. Beat until smooth. Spread on the bottom of half the cookies. Top with the remaining cookies to form a sandwich. Store in refrigerator.
2. How it really works...I use the tiny cookie scoop and bake about 9 1/2 minutes. Mix the filling and place in a plastic freezer bag. Cut off corner and squeeze onto cookies.

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Ingredients for 25 servings

• 1 white cake mix
• .25 cup flour
• .33 cup water
• .5 cup vegetable oil
• 1 egg
• .5 cup craisins
• .5 cup white chocolate chips
• .25 cup roasted macadamia nuts, chopped

Steps

1. Preheat oven to 350F.
2. In a large bowl or mixer, mix together cake mix, flour, water, oil, and egg. After this mixture is well incorporated, stir in craisins, white chocolate chips and nuts. Drop by spoonful onto a greased cookie sheet and bake for 11-12 minutes.
3. If you want to make these without nuts, use 1/4 cup instead of 1/3 cup water. Another option could be without the craisins. Use the same water adjustment as just mentioned and use white chocolate chunks instead of chips. These cookies hold their shape and don't spread much when baking.

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