Crites Family Stuff

Ingredients for 1 serving

• 2.5 cups flour
• 1.66 cups sugar
• 1.25 tsp baking powder
• 1.25 tsp baking soda
• 1 tsp salt
• .66 cup oil (I like to use 1/2 cup oil and 1/2 cup applesauce)
• 3 eggs
• 3 mashed bananas
• .5 tsp vanilla
• 1 tbsp vinegar
• .66 cup milk

Steps

1. Mix together flour, sugar, baking powder, baking soda, salt, and oil (and applesauce if using).
2. In a separate bowl, combine vinegar and milk and let stand for a few minutes. Then add eggs, bananas, and vanilla.
3. Mix all ingredients together and pour into loaf pan. Bake for 1 hour at 350F.

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Ingredients for 24 servings

• 2 cups flour
• 1 tbsp baking powder
• .5 tsp salt
• .5 tsp cinnamon
• .25 tsp nutmeg
• 2 eggs
• 1 cup buttermilk
• .75 cup sugar
• .5 cup oil (I use 1/2 cup oil and 1/2 cup applesauce)
• 1.5 tsp vanilla
• 1.75 cups frozen blueberries

Steps

1. Preheat oven to 400F. In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In small bowl, combine eggs, buttermilk, suger, vanilla, and oil (and applesauce if using). Add the egg mixture to the flour mixture and mix until moistened. Do not over mix. Fold in blueberries. Pour into muffin tins and sprinkle liberally with sugar. Bake for 15-20 minutes or until toothpick comes out clean.

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Ingredients for 24 servings

• .5 cup warm water
• 2 tbsp active dry yeast
• 2 tbsp sugar
• 3.5 oz package instant vanilla pudding
• .5 cup butter, melted
• 2 eggs
• 1 tsp salt
• 6 cups flour (maybe more)

Filling:

• 1 cup butter, softened
• 2 cups brown sugar
• 4 tsp cinnamon

Frosting:

• 8 oz cream cheese
• .5 cup butter, softened
• 1 tsp vanilla
• 3 cups powdered sugar
• 2.5 tbsp milk

Steps

1. In a small bowl, combine water, yeast, and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Gradually add flour, knead until smooth. Do not over flour the dough. It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled.
2. Roll out on floured board to 34 x 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon. Sprinkle over the top. Roll up very tightly. Slice every 1 1/2 inches. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until doubled. Bake at 350F for 15-20 minutes. Remove when rolls start to turn golden brown.
3. Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again. Add milk for desired consistency).

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Ingredients for 24 servings

• 2 tbsp active dry yeast
• 2 cups warm water
• .33 cup sugar
• .33 cup butter, softened
• 1 egg
• 2.5 tsp salt
• .66 cup nonfat dry milk
• 5.5 cups flour

Steps

1. In a large bowl, combine yeast and water. Let stand 5 minutes. Add sugar, butter, salt, dry milk, 2 cups flour, and egg. Beat together until very smooth. Add remaining flour gradually (about 1/2 cup at a time) until a soft but not sticky dough is formed. Knead the dough for at least 5 minutes if using an electric mixer and for at least 10 minutes if mixing dough by hand. When dough is smooth, supple, and elastic, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
2. Separate into three balls. Roll out and brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into triangles. Tightly roll up and transfer to lightly greased baking sheet.
3. Cover the rolls with lightly greased plastic wrap and let rise until doubled. Bake at 375F for 12-14 minutes until rolls are golden brown.

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Description

I like to bake this bread to use some of the 25 yummy pounds of pecans Lon's granddad sends us for Christmas every year. Anyone want some pecans?

Ingredients for 2 servings

• .75 cup butter, softened
• 8 oz cream cheese, softened
• 2 cups sugar
• 2 eggs
• 1.5 cups mashed bananas
• .5 tsp vanilla
• 3 cups flour
• .5 tsp baking powder
• .5 tsp baking soda
• .5 tsp salt
• 2 cups chopped pecans, divided

Orange Glaze:

• 1 cup powdered sugar
• 3 tbsp orange juice
• 1 tsp grated orange peel

Steps

1. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add bananas and vanilla, mix well. Combine flour, baking powder, baking soda, and salt. Add to creamed mixture. Fold in 1 cup pecans.
2. Transfer to 2 greased loaf pans. Sprinkle with the remaining pecans. Bake at 350F for 1 to 1 1/4 hours or until a toothpick inserted comes out clean.
3. In a small bowl, whisk the glaze ingredients. Drizzle over loaves. Cool for ten minutes before removing from pans and placing on wire racks.

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Ingredients for 15 servings

• .66 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1.66 cups milk
• 2.33 cups flour
• 1 cup cornmeal
• 4.5 tsp baking powder
• 1 tsp salt

Steps

1. In a large bowl, cream butter and sugar until light and fluffy. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternating with egg mixture. Pour into a well greased 9 x 13 backing pan and bake at 400F for 22-27 minutes or until toothpick inserted in middle comes out clean.

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Ingredients for 12 servings

• 1.75 cup flour
• 2.75 cup baking powder
• .75 tsp salt
• .5 cup sugar
• 2 tsp orange or lemon zest
• 1 egg
• .75 cup buttermilk
• .33 cup oil
• 1 cup fresh or frozen blueberries
• 1 tbsp flour
• 1 tbsp sugar

Streusel Topping:

• .25 cup sugar
• 2.5 tbsp flour
• .5 tsp cinnamon
• 1.5 tbsp butter

Steps

1. Preheat oven to 400F. In a large bowl, combine 2 3/4 cups flour, baking powder, salt, 1/2 cup sugar and citrus zest. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring until moistened.
2. In a small bowl, combine the remaining flour and sugar and toss with berries. Gently fold into batter. Spoon into lined muffin tins, 2/3 full.
3. Make streusel topping: Combine the sugar, flour, and cinnamon. Cut in butter with a pastry cutter. Sprinkle over batter and bake for 18 minutes or until tops are golden and a toothpick comes out clean. Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.

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Description

We use this for our Navajo Tacos. It's quick and so good as scones too!

Ingredients for 10 servings

• 4 cups flour
• .25 cup sugar
• 2 tbsp baking powder
• .25 tsp salt
• 2 tbsp oil
• .75 cup water
• .75 cup milk

Steps

1. Mix dry ingredients together. Add oil, milk and water until a soft dough forms. Let rest 10 minutes. Roll our into small circles or squares and fry in hot oil until browned.
2. Jennifer Crites uses a similar recipe. Her recipe adds no sugar or oil, and adds 1 1/2 tsp salt. The instructions also suggest a cast iron skillet to fry them in, swirling the bread as it fries to increase the production of bubbles in the dough.

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Ingredients for 8 servings

• 1 tbsp yeast
• 1.5 cups warm water
• 4 cups flour
• 1 tbsp sugar
• .5 cup finely chopped onion
• 2 tsp salt
• Dried rosemary (can use fresh)
• Vegetable oil
• Kosher salt

Steps

1. Add sugar and yeast to water. Stir to dissolve yeast. Add flour, 2 tsp salt, and onion. Knead until smooth. Place dough in oiled bowl, turn, and let rise until doubled. Punch down. Flatten out dough on a well oiled cookie sheet to 1 inch thick. Oil top of dough. Let rise until double. Sprinkle rosemary and Kosher salt sparingly over the top just before baking. (Use about 1 tbsp of each.) Bake at 400F for 20-25 minutes. Cut into squares and serve fresh out of the oven.

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Description

These are a melt-in-your-mouth all time favorite!

Ingredients for 48 servings

• 1.33 cup butter, softened
• .33 cup flour
• 2 tbsp yeast
• .33 cup warm water
• .75 cup warm milk
• 1 tsp salt
• 2 eggs, beaten
• 3.5 cups flour
• .25 cup sugar

Topping:

• .5 cup butter, softened
• .5 cup sugar
• .5 cup chopped pecans

Glaze:

• 2 cups powdered sugar
• .5 tsp vanilla
• Milk

Steps

1. Knead together the 1 1/3 cup softened butter and 1/3 cup flour. Place between two sheets of waxed paper and roll out into an exact 6"x12" rectangle. (Use exact measurements in this recipe.) Place in freezer.
2. Dissolve yeast in 1/3 cup water. Add the milk, salt, 1/4 cup sugar, eggs, and 3 1/2 cup flour. Stir together and knead until dough is very soft and pliable, but not sticky. Roll out into a 14"x14" square.
3. Remove butter from freezer and place on half of the rolled out 14"x14" square. Fold dough over in half and seal edges.
4. Roll this into a 12"x20" rectangle on a floured surface. Using a bit of flour on "butter blowouts" will help in rolling out the dough. You may need to kind of break up the dough slightly with a soft pounding of the rolling pin because of the frozen butter inside to get it to the 12"x20" size. Fold into thirds so that the 20" length becomes about 6 1/2" in length.
5. Roll out again into a 12"x20" rectangle. Fold into thirds, like before.
6. Roll out, one last time to 12"x20". Cut into thirds instead of folding. Place each third on a sheet of wax paper and put 2 pieces back in freezer while working on the third.
7. Orient this piece to lay long side horizontally to you and cut in half with a knife or pizza cutter. Continue cutting these pieces into halves until you have cut 16 equal strips. Twist each strip of dough several times and wrap it into a circle to make a roll and place it on a sided cookie sheet. Do the same thing with the two remaining pieces of dough in the freezer. (Keeping the butter in the dough hardened makes dough handling so much easier.)
8. Mix together the topping: butter, sugar, and nuts. Top each roll with an equal amount of the mixture. Let rolls rise until double. Bake at 450F for 8 minutes, or until lightly golden brown.
9. Mix together the glaze while rolls are baking. Add enough milk to get the consistency of Elmer's glue. Drizzle the glaze over the rolls immediately after removing them from the oven. Serve hot and thoroughly enjoy!

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