Crites Family Stuff

Description

Alyson Farmer: Marilyn found this recipe for the crepe booth that the family did for the 4th of July. I prefer it to the recipe that I brought home from my mission to France. I love that I can double and even triple the recipe. We have crepes every Thursday morning. The boys get them if they sing the hymns in church on Sunday. It seems to motivate them. All 5 boys like this recipe which makes it a winner!
Jill Prince: After visiting Europe and tasting crepes, part of the John Farmer family decided to put a little booth together for the Centerville City's Fourth of July celebration. After haggling over names such as Holy Crepe, What the Crepe?, Full of Crepe, the family finally decided on the Crepe Shack (Marilyn wouldn't have it any other way). We learned a lot, enjoyed a few stressful moments, but all in all it turned out to be a success.

Ingredients for 20 servings

• 2 eggs
• 1 cup milk
• .25 cup water
• 2 tsp vanilla
• 1 cup flour
• 2 tbsp sugar
• 2 tbsp melted butter

Steps

1. Place all the ingredients in a blender and bend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth (I use a hand mixer). Add the flour and sugar and whisk to combine. Whisk in butter. (I melt the butter in my crepe pan and then pour it into the batter.) Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle. (I've not always done this.)
2. Heat a small crepes pan (or nonstick skillet) over medium high heat. Add a small amount of batter to the pan-swirl the pan so that the batter evenly and thinly coats the bottom. Cook for about 30 seconds, until lightly browned and flip. I use a spatula to pull up the sides and then use my fingers to flip it. Cook for another 10-15 seconds and remove to plate.
3. Continue cooking the rest of the batter, adding additional butter every third crepe or so. You can place the crepes on a sheet tray and keep warm in a 225F oven until ready to serve.
4. To serve: Spread each crepe with your desired toppings: Nutella, jam, butter, sugar, powdered sugar, lemon, banana, etc. Fold in half, then into fourths like a napkin or roll it up like a pencil.

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Ingredients for 3 servings

• 2.5 cups warm milk
• .5 cup oil
• .5 cup sugar
• 2 tsp salt
• 2 eggs
• 2 tbsp yeast
• 7.5 cups flour to make a soft dough
• 1 can any flavor pie filling

Steps

1. Combine liquids, add yeast to soften. Add all ingredients and enough flour to make a soft dough. Let raise.
2. Roll into 3-4 rectangular shapes, about 11x14 inches each. Spread pie filling down the middle of each rectangle, leaving top edges clear and about 3-4 inches on the sides. Note: I like to make a cream cheese/powdered sugar mixture to spread on the dough before putting the fruit filling on.
3. With a pair of scissors or a knife, cut the sides making a slit every inch. You will then alternate strips from side to side in a mock braid look. The ends will then be tucked under to complete the loaf. Let raise again. Bake at 350F till golden brown. After the loaves are cooled, drizzle with a glaze made from powdered sugar and water, criss-crossing to make it look nice. You can sprinkle sliced almonds on top if you like.

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Description

Janette Johnson: Mom was such a patient teacher in teaching her children, as well as her grandchildren, to cook. I remember Mom letting us help her with the rolls, spreading the butter or cinnamon over the dough. And of course we had to have the ruler out so we could measure each cut to make them just right. It was always a treat on those Saturdays when Mom would cook beans and cinnamon rolls.

Ingredients for 24 servings

• 1 cup warm water
• 4 tbsp yeast
• 1 tbsp sugar
• 4 cups scalded milk
• 1 cup sugar
• 1 cup butter
• 4 tsp salt
• 4 eggs, slightly beaten
• Flour for a soft dough, about 16 cups
• Butter, brown sugar, cinnamon

Steps

1. Make a sponge of the warm water, yeast, and 1 tbsp sugar.
2. Then add the remaining ingredients, mix well. Let raise till dough is double in size. Roll out dough in a rectangle shape, about 1/4 inch thick. Spread with melted butter, brown sugar, and cinnamon. Roll as for jelly roll. Cut 1 to 1 1/4 inches thick. Secret: Cut them plenty thick then mash down real well. Let raise. Bake at 350F until golden brown.
3. Ice while slightly warm. Icing: Powdered sugar, butter, vanilla, salt, and one raw egg (written from her recipe-I don't use the egg).
4. Sprinkle with chopped nuts and add a half maraschino cherry.

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Ingredients for 40 servings

• 4 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 cups sugar
• 1 tsp salt
• 3 cups raspberries
• 4 eggs, lightly beaten
• 2 cups sour cream
• 1 cup oil
• 1 tsp vanilla

Steps

1. Mix together the flour, baking powder, soda, sugar, and salt. Toss the raspberries with some of the the dry mixture and set aside. You don't want to over mix or break up the berries.
2. Mix the eggs, sour cream, oil, and vanilla. Add to the dry mixture. Fold in the berries. Bake at 350F for 20-25 minutes.

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Description

A favorite muffin recipe of the Walter Johnson family. Lots of flavor!

Ingredients for 48 servings

• 1 cup butter or margarine
• 2 cups sugar
• 2 eggs
• 3 tsp vanilla
• 4 cups flour
• 1 tsp ground cloves
• 2 tsp ground allspice
• 3 tsp cinnamon
• 2 tsp baking soda
• 1 quart applesauce (chunky is best)

Steps

1. Cream butter, sugar, eggs, and 1 tsp vanilla together. Sift flour and spices and add to creamed mixture. Blend 2 tsp vanilla into the applesauce then add the baking soda. Stir together, then add to batter, mix well. It will be a stiff batter. Spoon into greased muffin tins, about half full. Bake at 400F for 12 minutes or more. Sprinkle with powdered sugar.

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Ingredients for 6 servings

• 1 cup milk
• 6 eggs
• 1 cup flour
• .5 tsp salt
• 2 tbsp melted butter

Steps

1. Preheat oven to 400F. Melt butter in 9x13 pan. Mix everything else in blender. Pour into pan. Bake for 20-25 minutes.

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Ingredients for 16 servings

• 1 cup butter, melted
• .75 cup brown sugar, firmly packed
• 1 cup marshmallows
• 18 frozen rolls

Steps

1. Cook butter, brown sugar, and marshmallows until melted. Spray bundt pan with nonstick spray. Arrange frozen rolls in pan. Pour syrup evenly over rolls. Raise overnight in frig. Bake at 325F for 25-30 minutes. Turn upside-down on platter. Syrup will run over the rolls. Cool or eat hot.

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Ingredients for 2 servings

• 3 eggs
• 2 cups sugar
• 2 tsp vanilla
• 1 cup oil
• 2 cups zucchini, peeled and grated
• 3 cups flour
• 1 tsp baking soda
• .5 tsp baking powder
• 1 tsp salt
• 3 tsp cinnamon

Steps

1. Beat eggs until light and foamy. Add sugar, vanilla, oil, and zucchini and mix well. In sifter combine the remaining ingredients. Add to the creamed mixture. Divide into 2 greased tins. Bake at 325F for about 1 hour. Remove from pans. If desired, frost with a thin coat of powdered sugar while warm.

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Description

Jennifer Crites: We used this roll recipe to make sandwiches for Katie's wedding reception.

Ingredients for 24 servings

• 1 cup heated milk
• .5 cup butter
• 1.5 tbsp yeast
• 1 tbsp sugar
• 1 cup warm water
• .5 cup sugar
• 4 eggs
• 4 cups flour (more)
• 1 tsp salt

Steps

1. Heat milk. Add cube of butter to melt and cool the milk. In a separate bowl, dissolve yeast in 1 cup water and 1 tbsp sugar and set aside. Beat 1/2 cup sugar and eggs. Add in flour, salt and milk mixture, and dissolved yeast. Knead together to make a slightly gooey dough. Add more flour as needed. Rise double, punch down. Roll out and cut into circles. Dip in melted butter and fold in half to form Parkerhouse rolls. Allow to raise and bake at 375F for about 10 minutes or until brown.

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Description

Old recipe, but delicious!

Ingredients for 32 servings

• 2 tbsp yeast
• 6 cups flour
• 1 tbsp sugar
• 2 tsp salt
• 2 cups milk
• .25 tsp baking soda
• .5 cup water
• Cornmeal

Steps

1. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120F - 130F). Add to dry mixture. Beat well. Stir in the rest of the flour to make a very stiff batter. Spoon into 2 loaf pans (8-1/2 x 4-1/2) that have been greased and coated with cornmeal. Sprinkle tops with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400F for 25 minutes. Remove from pans immediately and cool.
2. Microwave Directions: Reduce flour to 3 cups in the first step and 2 cups in the second. Mix and let rise as directed above. Microwave each loaf on high for 6-1/2 minutes. Surface of loaf will be flat and pale in color. Allow to rest for 5 minutes in pan before removing. To serve: slice and toast. Each loaf will make about 16 slices.

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