Crites Family Stuff

Ingredients for 20 servings

• 3 eggs
• 1 cup milk
• 1 cup flour
• Pinch of salt

Filling:

• 1 quart bottled peaches, reserve juice from jar (about 2 cups)
• .5 cup sugar
• 2.5 tbsp cornstarch
• .25 cinnamon

Steps

1. Beat the eggs, milk, flour and salt together until smooth. For each crepe, lightly butter an 8 inch skillet. Heat over medium heat. When butter is bubbly, pour a scant 1/4 cup batter into the skillet. Immediately rotate pan until batter covers the bottom. Cook until golden. Turn and brown the other side. Repeat process until batter is gone.
2. Peach Filling: Drain and reserve juice from the peaches. Cut peaches into bite-sized pieces. Mix sugar, with cornstarch and cinnamon. Stir in reserved juice. Cook until bubbly. Add peaches and warm. Serve with crepes.

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Description

This is my mother's recipe.

Ingredients for 6 servings

• 1.5 quarts warm water
• .75 cup evaporated milk
• 2 tbsp yeast
• .75 cup sugar
• 7 tsp salt
• 1 glob (yes, that is the word!-about 1 cup) shortening
• 1 cup mashed potatoes
• 18 cups flour

Steps

1. Dissolve yeast in 1 cup of the water and and 1 tsp sugar. Mix all other ingredients except flour and then add yeast. Add in flour enough to make a soft, smooth dough. Knead and let rise. Put into greased loaf pans. Rise again. Bake at 350F for 50 minutes.

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Ingredients for 24 servings

• .33 cup scalded milk, cooled
• 2 tbsp yeast
• .5 cup warm water
• 1 tsp sugar in with the yeast
• 2 eggs, beaten
• 4.5 cups flour
• 2 tbsp sugar
• 1 tsp salt

Steps

1. Dissolve yeast/sugar in water. Add cooled milk and eggs. Sift dry ingredients. Mix and let raise 1 hour. Put out on floured board. Cut into circles, put butter in center and fold. Let raise again. Bake at 400F for 10 minutes.

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Description

This recipe will change your life!

Ingredients for 2 servings

• .5 cup butter
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 3 bananas, mashed
• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp baking powder
• .5 tsp salt
• 2.5 cups flour

Steps

1. Cream butter, sugar, and eggs. Add the remaining ingredients. Grease pans with butter and liberally dust with cinnamon and sugar (don't be stingy with either!) Bake at 325F for 50-60 minutes.

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Description

My mother-in-law's cinnamon rolls. One will do you really good! I dare you to have two!

Ingredients for 12 servings

• 1 pkg yeast
• .5 cup water water (105F-115F)
• .5 cup scalded milk, cooled
• .33 cup sugar
• .33 cup butter, softened
• 1 tsp salt
• 1 egg
• 3.75 cups flour
• 1 cup brown sugar
• .33 cup butter, softened
• 2.5 tbsp ground cinnamon
• .5 cup butter, softened

Icing:

• 1.5 cups powdered sugar
• .25 cup cream cheese, softened
• 1 tsp vanilla
• .125 tsp salt

Steps

1. Dissolve yeast in warm water in a 2 1/2 quart bowl. Stir in milk, 1/3 cup sugar, 1/3 cup butter, 1 tsp salt, egg, and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if indentation remains when touched.)
2. Flatten dough with hands or rolling pin into rectangle 15x9 inches on lightly floured surface.
3. For filling, combine brown sugar and cinnamon in a bowl. Spread 1/3 cup butter evenly over the dough and then sprinkle the cinnamon sugar evenly over the surface. Working from the top, carefully roll the dough down to the bottom edge, lengthwise. Cut the log into 1 3/4 inch slices and place six at a time, evenly spaced, in a lightly greased baking pan. Allow to rise.
4. Bake at 400F for 12 minutes, or until light brown on top. While the second batch of rolls bake, combine the powdered sugar, cream cheese, vanilla, and salt. Beat with an electric mixer until light and fluffy. When the rolls come out of the oven, cool 5 minutes then coat each generously with icing. Serve with leftover icing.

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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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Ingredients for 36 servings

• 2 pkgs or 2 1/4 tbsp dry yeast
• 2 cups warm water
• 1 cup melted butter
• 1 cup sugar
• 6 eggs, beaten
• 1.5 tsp salt
• 8 cups flour

Steps

1. Mix yeast with 2 tbsp sugar and water, let sit for 5 minutes. Add butter, rest of sugar, and eggs, and mix well. Sift flour with salt and add. Knead dough for 5 minutes. Let rise for 2 hours and stir down. Refrigerate overnight (covered).
2. Next day, separate dough into 4 equal parts. Roll each part into a large circle. Brush with melted butter. Cut into 12 equal pieces (like a pie) and roll up individually. Put rolls onto a cookie sheet and let rise 4-5 hours.
3. Bake in a preheated oven at 375F for 8-10 minutes. Brush with more melted butter when out of oven.

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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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Ingredients for 18 servings

• 18 frozen dinner rolls
• .5 cup melted butter
• .5 cup chopped nuts (optional)
• .5 cup brown sugar
• 3 oz pkg butterscotch pudding (not instant)

Steps

1. Grease bundt pan. Place frozen rolls in pan. Pour melted butter slowly over the rolls. Sprinkle pudding over the rolls. Sprinkle brown sugar and nuts over the rolls. Cover and raise all night. (I put plastic wrap over the rolls, but then usually put a plate over the top so that they don't spill out of the bundt pan so much.) The following morning, bake at 350F for 35 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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