Crites Family Stuff

Ingredients for 8 servings

• 12 slices bread, cut into cubes (French bread works great)
• 8 oz cream cheese, cut into cubes
• 1 cup blueberries (fresh or frozen)
• 12 eggs
• .33 cup maple syrup
• 2 cups milk (or 1 cup milk and 1 cup cream)

Syrup:

• 1 cup sugar
• 1 cup water
• 2 tbsp cornstarch
• 1 cup blueberries (fresh or frozen)
• 1 tbsp butter

Steps

1. Arrange 1/2 of the bread cubes in a greased 9x13" pan.
2. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with the remaining bread cubes.
3. Mix together eggs, milk and maple syrup.
4. Pour over the bread cubes and cover the pan with foil. Chill in the refrigerator overnight.
5. Bake covered with foil at 350 for 30 minutes. Remove foil and bake for another 30 minutes until fluffy and golden. Top with sauce.

To make syrup:

1. Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir till melted. Serve.

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Description

These are the rolls used to make the BBQ Pork sliders at Annie Crites' wedding reception. The wheat I use makes a big difference. It is Montana Prairie Gold, a hard white wheat, high in gluten.

Ingredients for 48 servings

• 4 cups fresh ground whole wheat flour (use white hard wheat)
• .33 cup gluten additive, if not using a high gluten wheat
• .5 cup buttermilk powder or powdered milk
• .25 cup potato powder
• 3 tbsp yeast
• 6 cups warm water
• .5 cup honey
• .5 cup canola oil
• 2 eggs, slightly beaten
• 1 tbsp salt

Steps

1. In a Bosch mixer with a dough hook, add the 4 cups of high gluten flour and, if needed, the 1/3 cup gluten additive. (I just use a good hard white wheat, freshly ground for the 4 cups of flour-if it's a high gluten wheat, you don't need the separate wheat gluten). Also add the buttermilk or powdered milk, potato flour, and yeast. Stir this together until all the dry ingredients are smooth.
2. Add the warm water, honey and oil. Mix for 2-3 minutes. Cover and sponge until dough doubles in size.
3. Then add the eggs and salt. Continue mixing, adding fresh ground flour until the dough starts to pull away from the side of the bowl but never picks up from the bottom. The dough will be sticky. Knead on speed 2 for 6-7 minutes for gluten to develop.
4. Allow to rest and rise double. Punch down and form into balls. Place on parchment lined pans and rise again. Bake at 350 degrees for 15-20 minutes or until golden brown.
5. Dough can be used for cinnamon rolls, etc.

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Description

I make these all the time. They are so good and easy!

Ingredients for 8 servings

Dough:

• 2.5 cups all-purpose flour
• .5 tsp salt
• 1 tsp sugar
• 2.25 tsp instant yeast
• 1 cup very warm water

Topping:

• .5 cup warm water
• 2 tbsp baking soda
• Coarse salt (optional) Kosher or Sea Salt
• 3 tbsp butter, melted

Steps

1. In a large bowl, place the flour, salt, sugar, and yeast. Stir to combine. Add the water and mix well, adding more flour as needed to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough by hand or machine for about 5 minutes. It should be soft but not sticky. Lightly dust the dough ball and place it in a plastic bag, leaving room for expansion. Let it rest fro 30-60 minutes.
2. Pre-heat oven to 500ºF. Don't be afraid of the high heat! This is what will help those pretzels brown and stay soft on the inside. Prepare two baking sheets with parchment paper or cooking spray (I use the parchment with cooking spray.)
3. Transfer the dough to a lightly greased work surface. Divide the sought into 4 strips of equal length. Allow easy piece to rest 5 minutes. meanwhile, combine the 1/2 cup warm water with the baking soda in a bowl. Stir to dissolve the soda. Set aside.
4. Cut each dough strip into 6-8 pieces, about 1- 1 1/2 inches long. Dip each pretzel bite into the reserved baking soda solution and place on the baking sheets. Sprinkle with the coarse salt. Allow to rest uncovered for 10 minutes.
5. Bake for 7-8 minutes or until golden brown, baking one sheet at a time.
6. Remove from oven and brush with the melted butter. Keep brushing the butter on until you've used it all up. It may seem like a lot, but that's what gives those pretzels their ethereal taste. Eat them warm or re-heat in the oven or microwave on low heat.

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Ingredients for 10 servings

• 3 eggs, separated
• Chopped raw pecans

Blend in Blender:

• 1.5 cups buttermilk
• .25 cup oil
• 3 egg yolks
• .25 cup grated carrots or carrot pulp
• 2 tbsp pineapple
• 2 tbsp coconut

Dry Ingredients:

• 1.5 cups flour mixture (see below)
• 1 tbsp baking powder
• .5 tsp soda
• .5 tsp salt
• 1 tsp cinnamon
• .25 tsp nutmeg
• .125 tsp cloves

Steps

1. Blend the ingredients listed in the blender. Combine dry ingredients into a mixing bowl and pour the contents of the blender into the bowl. Mix together.
2. Beat the 3 egg whites to soft peaks (do not over beat-should slide out of the bowl instead of stiff peaks) and fold them into the mixture.
3. Pour batter onto hot, greased waffle iron and sprinkle with raw chopped pecans. Bake according to waffle iron instructions.

FLOUR MIXTURE

1. If you have a flour mill, grind 1 cup of white or red wheat with 1/2 cup nine-grain cereal. Then measure out 1 1/2 cups of this mix for the recipe. (The left over flour mixture will store best in a ziplock bag in the freezer.) If your don't have a mill, use 1 cup whole wheat flour and blend in 1/2 cup rolled 9-grain mix (can be purchased at a health food store).

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Description

Marcy shared these delicious rolls at the 2013 Family Reunion.

Ingredients for 24 servings

• 1 can evaporated milk
• 1 cup hot water
• 1 cup sugar
• 1 tbsp yeast (dissolve in .5 cup water and 1 tsp sugar)
• .5 cup margarine
• 1 cup hot mashed potatoes (can use instant)
• 1 tbsp salt
• 2 eggs
• 1 tsp baking powder
• 8-10 cups flour

Filling:

• 2 cubes softened butter (slightly less)
• 1 cup sugar
• 1 cup brown sugar

Steps

1. Mix together and knead for 8 minutes. Let rise double. Roll out into long rectangle 1/2 inch thick.
2. Mix together 2 cubes of softened butter, 1 cup sugar, and 1 cup brown sugar. Spread onto the rectangle. Sprinkle with cinnamon. Roll up and cut . Place in pan so that they are touching.
3. Let rise. Bake at 350 degrees for 15-20 minutes or until golden brown.

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Ingredients for 4 servings

• 2.25 tsp yeast
• 2 cups warm water
• 5 cups flour to 5 and 1/2 cups flour
• 2 tsp fine sea salt
• Extra virgin olive oil, for the bowl

Steps

1. Dissolve yeast in water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring till smooth. Stir in 2 cups more flour and continue adding more of the remaining 1/2 cup, a little at a time until dough comes away from the bowl but is still sticky.
2. Turn dough onto a lightly floured surface and knead about 10 minutes. Shape dough into a ball and transfer into a lightly oiled bowl, turning to coat. Cover with plastic and let rise until it doubles in volume, about 3 hours. A finger indentation should remain in dough when ready.
3. Place a pizza stone on floor of gas oven (remove racks) or on the bottom rack of electric oven. Preheat oven to at least 500F for 1 hour.
4. Meanwhile, scrape dough out of bowl onto floured surface and cut into 4 pieces, Shape into balls. Dust with flour and cover with plastic. Let rest 20-30 minutes, allowing dough to relax and almost double.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface. (Refrigerate other balls.) Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of hand, letting its weight stretch into a 12 inch round. Transfer dough to a lightly floured paddle. Press out edges with your fingers and dust with flour as needed. Arrange desired sauce and toppings on dough.
6. Heat oven to broil. Align paddle with edge of stone and jerk the pizza gently onto the stone. When edge of pizza touches stone, quickly pull back paddle to transfer pizza to stone. Broil unitl bubbles begin to form in crust and golden brown, 3-4 minutes. Reduce heat to 500F and bake until crust is crisp and golden brown, about 6-8 minutes longer, Remove pizza from oven with paddle. Top with any additional toppings desired. Slice and serve. Repeat with remaining dough.

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Ingredients for 4 servings

• 5 ears corn, shucked
• .25 cup milk
• 2 tbsp sugar
• .5 tsp coarse salt
• .25 tsp fresh ground pepper
• 1 egg
• .75 cup finely ground cornmeal
• 4 tbsp unsalted butter

Steps

1. Puree corn in food processor with the milk, sugar, salt, pepper, egg and cornmeal. The batter will be like a thick pancake batter.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. When butter is melted and hot, add batter forming 3 inch rounds. Cook for 2 minutes, turn and cook for 2 more minutes. Remove from pan and repeat process with remaining batter. These can be made 2 hours in advance and kept uncovered at room temperature. Reheat in a 350F oven.

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Ingredients for 4 servings

• 2 cups flour, plus more for kneading
• 1 egg
• .5 tsp baking powder
• 1 tsp sugar
• .25 tsp salt
• 2 tbsp plain yogurt
• .25 cup milk, warmed
• 2 tsp oil
• 2 medium onions, chopped
• .25 cup green pepper, chopped
• .25 cup coriander, finely chopped
• .25 cup butter, melted

Steps

1. Mix flour, egg, baking powder, sugar, salt, yogurt, milk and oil until combined. Gradually add 1/3 cup water and knead dough until firm but not too soft. Let dough rest, covered with a damp cloth for at least 2 hours.
2. Place a pizza stone in oven, heat to 350F. Divide dough into 4 pieces and knead each piece on a floured surface until smooth, forming into a ball. Rest for 10 minutes.
3. On a lightly floured surface, press each ball into a disk, 8 inches in circumference. Cover entire surface with onions, pepper, and coriander. Place on hot pizza stone in oven and bake until bread puffs up and brown blisters form on the surface, 5-10 minutes. Remove from oven and brush with melted butter.

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Ingredients for 15 servings

Sponge:

• 1 tsp instant yeast
• 4 cups flour
• 2.5 cups water, room temperature

Dough:

• 1 tsp yeast
• 3.75 cups flour, divided
• 2.75 tsp salt
• 1 tbsp cinnamon
• 5 tbsp sugar
• 1.5 cups raisins, rinsed in warm water
• 1 tbsp honey or brown sugar

Steps

1. Combine ingredients to make the sponge, yeast, flour, and water. Whisk together only until it forms a smooth, sticky batter. Cover with plastic and leave at room temperature for 2 hours or until mixtures becomes foamy and bubbly and has nearly doubled in size.
2. Add to this mixture the dough ingredients, yeast, 3 cups flour, salt, cinnamon, sugar, and honey. Mix on low with dough hook until it forms a ball. Gradually add the remaining 3/4 cup flour to stiffen the dough.
3. Transfer dough to counter and knead 10 minutes. Add raisins during the final 2 minutes of kneading. This is a firm but pliable dough. Divide into 12 pieces. Roll into flattened circles. Cover the rolls with a damp towel and allow to rest for 20 minutes.
4. Line 2 baking sheets with parchment and mist with spray oil. Poke a hole into each ball of dough and gently rotate your thumb around the inside to widen the hole to approximately 2 1/2 inches in diameter, stretching the dough as evenly as possible. Place 2 inches apart on the parchment paper. Mist bagels very lightly with spray oil and cover with plastic wrap. Let stand at room temperature for 20 minutes.
5. Fill a small bowl with tepid water. Place a bagel in the water. If it floats to the top within 10 seconds they are ready to be placed in refrigerator. Pat dry the test bagel and replace the plastic wrap and put bagels in the refrigerator for 8 hours or up to 2 days. If the test bagel doesn't float, check every 10 minutes until they do.
6. Next day: Preheat oven to 500F. In a large, wide pot, bring to a boil water and add 1 tbsp baking soda. Remove bagels from refrigerator and gently drop into the boiling water. They should rise to the top within 10 seconds. Flip the bagel after 1 minute. While bagels are boiling, sprinkle parchment paper with cornmeal. Replace boiled bagels to parchment and bake for 5 minutes, rotate pans and then continue baking for 5 more minutes at a reduced heat of 450F. Remove pans from oven and allow bagels to cool on racks for 15 minutes before serving.

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Description

This was my mother's recipe.

Ingredients for 10 servings

• 2 cups Bisquick
• .5 cup sugar
• 1 egg
• .66 cup milk
• 1 tsp vanilla
• Nuts, chopped
• 2 bananas, mashed

Steps

1. Mix ingredients together, except bananas. Beat until well blended. Put in nuts and bananas. Bake at 350F for 1 hour.

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