Crites Family Stuff

Description

I found this recipe in a Relief Society Magazine (back when they still printed them) and have used it many times over the years. Makes a very light, soft roll. I have used the recipe for each of the variations and it provides an easy way to make orange and pecan rolls.

Ingredients for 36 servings

• 1 cup shortening
• .75 cup sugar
• 2 tsp salt
• 1 cup boiling water
• 2 packages yeast
• .5 cup lukewarm water
• 4 eggs
• 7 cups approximately flour
• 1 cup cold water

Steps

1. Bring one cup of water to boiling. Add shortening, sugar and salt, and stir to blend. Set aside to cool. Add yeast to the 1/2 cup lukewarm water to soften. Beat eggs and add the yeast and water mixture. Add the cold water to the shortening, sugar and boiling water mixture to cool it down. (If used too hot, it will kill the yeast.) Add the flour alternately with the shortening yeast mixture to make a soft dough, adding more flour if necessary. Knead lighty until mixed. Let rise until double in bulk. Punch down and form into dinner rolls and let rolls rise until double in bulk. Bake at 350F for approximately 1/2 hour or until lightly browned.
2. For orange rolls, let the dough rise until double in bulk. Punch down and roll out as you would for cinnamon rolls. Spread with 2 tbsp melted butter which has been mixed with 2 tsp orange juice. Sprinkle with 1/4 cup granulated sugar and 1 tbsp grated orange rind. Roll loosely as for jelly roll, seal edges and cut in 1 inch slices. Let rise until double in size and then bake at 350F for about 30 minutes or until lightly browned.
3. For pecan rolls, Let the dough rise until double in bulk. Punch down and roll dough as for cinnamon rolls. Spread with melted butter and sprinkle with 1/4 cup brown sugar and 1/4 cup of finely chopped pecans. Combine 2 cups brown sugar, 1/4 cup light corn syrup, 1 tbsp butter and beat slowly until blended. Place mixture in bottom of greased individual muffin tins or greased shallow pans along with pecan halves. Place rolls over mixture. Let rise until double in size. Bake in 350F oven for approximately 1/2 hour, or until lightly browned.

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Description

These were Jack's favorite rolls. They are very rich and gooey, but so tasty.

Ingredients for 12 servings

• 1 package yeast
• 2 tbsp warm water
• .25 cup boiling hot milk
• .5 cup granulated sugar, divided
• 3 tbsp shortening
• .5 tsp salt
• 1 large egg
• 2 cups sifted flour
• 1 tsp grated lemon peel
• .25 tsp ground ginger

Steps

1. Sprinkle yeast over warm water. Let stand 5 minutes to soften. Meanwhile stir hot milk, 1/4 cup of the sugar, shortening and salt together. When lukewarm, add egg, 1-1/2 cups flour, lemon peel, ginger and yeast. Beat on mixer at medium speed 2 minutes. Stir in remaining 1/2 cup flour to make a moderately soft dough. Knead a few seconds to smooth out and round up dough. Cover and let rise in warm place until doubled, 1 to 1-1/2 hours.
2. Meanwhile, prepare the walnut pan coat by melting 1/4 cup of butter in a small sauce pan. Add 1/2 cup brown sugar packed, 2 tbsp dark corn syrup and 1 tbsp water. Stir over moderate heat until mixture reaches simmering and sugar dissolves. Turn into 9 inch layer cake pan and sprinkle with 1/2 cup of walnuts.
3. When dough has risen, turn out onto a floured board. Roll out to an 8x12 inch rectangle. Spread with butter. Sprinkle with 1/2 cup finely chopped walnuts and remaining 1/4 cup sugar mixed with cinnamon. Roll tightly, starting from long side of dough. Cut in 1 inch slices. Arrange cut side down in prepared pan, placing 3 rolls in center, and 9 around the edges. Let rise until doubled, 40 to 50 minutes. Bake 375F about 25 minutes until browned and baked through. Loosen edges. Invert over plate. Let pan rest on rolls 1 minute so syrup drains. Serve warm.
4. This recipe is also so good by substituting pecan nuts for the walnuts. This is the way Jack preferred the recipe.

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Description

I used to make these a lot, and then kind of got out of the habit. They are real tasty. I got this recipe when we lived in Billings, Montana many years ago.

Ingredients for 60 servings

• 2 medium potatoes
• 1 pint boiled milk
• 2 tsp salt
• .75 cup sugar
• 2 eggs well beaten
• 1 pkg yeast
• .5 cup shortening
• Flour enough to mold
• Oil for frying doughnuts

Steps

1. Boil and mash potatoes, stir into boiled milk. Add salt and sugar. Set aside until luke warm. Add eggs and yeast which has been dissolved in warm water. Let rise until foamy, add shortening and flour. Let rise until double in bulk or about 4 hours. Roll 1/2 inch thick. Cut with a doughnut cutter and let rise again. Heat oil to 365F. When doughnuts have risen, put raised side down into hot oil and deep fry 2 to 3 minutes, turning midway through cooking.

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Description

This has become a family favorite, especially when served with the apple syrup.

Ingredients for 20 servings

• 3 eggs
• 3 cups buttermilk
• 6 tbsp salad oil
• 3 cups flour
• 3 tbsp sugar
• 3 tsp baking powder
• 1.5 tsp baking soda
• 1.5 tsp salt
• 1.5 tsp cinnamon
• 2.25 cups grated apple

Syrup:

• 1 cup sugar
• 2 tbsp cornstarch
• .25 tsp cinnamon
• .25 tsp nutmeg
• 2 cups apple cider
• 2 tbsp lemon juice
• .25 cup butter

Steps

1. Beat the eggs, add the rest of the ingredients except the apples and mix until blended. Stir in grated apple. Cook on hot griddle until done and serve immediately.
2. Make syrup by combining dry ingredients together in a saucepan. Stir in liquids. Boil one minute and then add butter. Make syrup and keep warm while making pancakes.

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Ingredients for 6 servings

• 2 cups Bisquick
• 1 egg
• .5 cup oil
• 1.33 cups club soda

Steps

1. Put all ingredients into a mixing bowl and mix together until there are no large lumps. Bake in a waffle iron. Make only as many waffles as you will use or cook them and freeze for later use. The batter does not keep well. It must be used right away.

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Description

We have these every Sunday morning for breakfast. We have recently stopped making the sugar glaze and eating them plain. They are still yummy.

Ingredients for 12 servings

• .33 cup sugar
• 3 tbsp yeast
• .5 cup oil
• 1.25 cup warm water
• 2 eggs
• 1.5 tsp salt
• 5.25 cups flour
• .25 cup melted butter
• 1.5 tsp cinnamon
• .5 cup sugar
• Raisins (optional)

Glaze:

• 2 cups powdered sugar
• .25 cup hot water
• 1 tsp butter

Steps

1. In a large bowl mix 1/3 cup sugar, yeast, oil and water. Cover and let stand in warm place for 15 minutes.
2. Blend the eggs and add to the mixture. Gradually add flour and salt to the yeast mixture to make a soft dough. Knead dough 5 minutes. Roll dough into rectangular shape about 1/4 inch thick.
3. Brush dough with 1/4 cup melted butter. Sprinkle with remaining sugar, cinnamon, and raisins. Roll up and cut into 1 inch slices. Slice with dental floss. Place rolls in an ungreased pan. Let rolls rest 10-30 minutes. Bake at 425F for 10 minutes or until golden brown. Frost with the sugar glaze when warm.
4. Mix together the powdered sugar, hot water and 1 tsp butter. Glaze the rolls.

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Ingredients for 4 servings

• .5 cup flour
• 1.5 cup milk
• 1 tbsp sugar
• .5 tsp vanilla
• .25 tsp salt
• 6 eggs
• Butter
• Bread

Steps

1. Beat flour, milk, sugar, vanilla, salt, and eggs with hand beater until smooth. Dip bread into mixture and cook on the buttered griddle.

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Ingredients for 6 servings

• 2 eggs
• 2 cups flour
• .5 cup vegetable oil
• 1.75 cup milk
• 1 tbsp sugar
• 4 tsp baking powder
• .25 tsp salt

Steps

1. Heat waffle iron. Beat eggs with a blender in a medium bowl until fluffy. Beat in remaining ingredients just until smooth. Pour onto hot griddle.

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Ingredients for 4 servings

• 1 egg
• 1 cup four
• .75 cup milk
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 3 tsp baking powder
• .25 tsp salt
• Margarine or butter

Steps

1. Beat eggs with a hand beater in a medium bowl until fluffy. Beat in remaining ingredients except butter, just until smooth. For thinner pancakes, stir in additional 1-2 tbsp milk. Heat griddle or skillet over medium heat or to 375F. Grease griddle with butter.
2. We usually double or triple this recipe. I also like to add blueberries.

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Ingredients for 8 servings

• 1.5 cups dark brown sugar, packed
• .75 cup butter
• 2 tbsp light corn syrup
• 4 cups tart apples, peeled and sliced
• Cinnamon/flour
• 4 eggs
• 1 cup milk
• 2 tsp vanilla
• Dash of salt
• 1 loaf, day-old French bread, sliced into 1 inch thick pieces

Steps

1. In a bowl, measure brown sugar, butter, and corn syrup. Microwave, uncovered 3 minutes, stirring twice. Blend to thicken. Pour into ungreased 9x13 baking pan. Spread apples over mixture and sprinkle lightly with flour and cinnamon. Beat eggs, milk, vanilla and salt. Dip bread slices in egg mixture until well soaked. Place slices close together over apples. Pour remaining egg mixture over bread. Cover and refrigerate overnight. Remove from refrigerator about 30 minutes before baking. Bake at 350F, uncovered for 35-40 minutes until golden brown and until apples are soft.

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