Crites Family Stuff

Description

Ingredients for 72 servings

• 1 cup shortening
• 1 tsp salt
• 2 cups sugar
• 4 eggs
• 1 quart buttermilk
• 2 cups boiling water
• 5 tsp baking soda
• 5 cups flour
• 3 cups All Bran cereal
• 2 cups bran flake cereal

Steps

1. Cream together the shortening, sugar, salt, and eggs. Alternately mix in the flour and cereals with the buttermilk, water, and soda. Mix well. Keep tightly covered in a bowl for 2-4 weeks in the refrigerator. Spoon into papered muffin tins. Bake at 400F for 20 minutes. May add nuts or raisins.

Display in cookbook

Ingredients for 20 servings

• 1 tbsp yeast
• 1.5 cups warm water
• .33 cup firmly packed brown sugar
• 3 cups flour
• Baking soda
• Kosher salt

Steps

1. Preheat oven to 450F.
2. Fill a large electric skillet with hot water and heat to the highest temperature. Add several tbsp of baking soda to the simmering water. Prepare a cookie sheet by spraying generously with oil and sprinkling with Kosher salt. Set aside.
3. Meanwhile, make dough as for bread but do not allow it to rise. Dissolve the yeast in the water and sugar. Add the flour. The dough should be soft but not sticky. Make large 2 inch balls with the dough and roll them into 12 inch ropes. Shape each into a pretzel. When you have 4-6 pretzels made, drop them into the simmering water for several minutes. They will sink and then rise to float on the surface. Remove with a slotted spoon or spatula onto a cooling rack to drain. Continue making pretzels until the dough is gone, working quickly to avoid the dough rising. Move the drained pretzels onto the prepared cookie sheet. These can be placed close together because they will not expand anymore. Sprinkle sparingly with more Kosher salt. Bake for 8-10 minutes or until well browned and the moisture is gone from the top.

Display in cookbook

Ingredients for 18 servings

• .5 cup butter, softened
• 1.25 cups sugar
• 2 eggs
• 2 cups flour
• 2 tsp baking powder
• .5 tsp salt
• .5 cup milk
• 1 cup frozen blueberries
• Raw sugar for sprinkling

Steps

1. Cream the butter and sugar. Add eggs and beat well. Add the dry ingredients alternately with milk. Fold in frozen fruit. If using raspberries, chop them up slightly. Divide into 18 paper lined tins. Sprinkle with raw sugar. Bake at 400F until done, about 20-25 minutes. Cool 10 minutes before removing from pans.

Display in cookbook

Ingredients for 8 servings

• 3 pkgs (10 each) buttermilk biscuits (Hungry Jack)
• .75 cup sugar
• .5 cup butter
• 1 orange zest

Steps

1. Oil or spray generously one bundt cake pan. Put biscuits in the pan on their sides close together. Melt butter with the zest. Add sugar. Drizzle the butter mixture over the rolls. Bake at 350F for about 25 minutes or until done.

Display in cookbook

Description

The twins got this recipe when they were in Young Womens. It came from Anita Taylor who is from Finland and taught us how to make this bread.

Ingredients for 6 servings

• 5 cups milk
• 1 tbsp salt
• 2 cups sugar
• 2 eggs
• 2 tbsp yeast
• 3 tbsp whole cardamon seed (1 1/2 tsp if using powder)
• 1 cup butter
• 12.5 cups flour
• Raw sugar
• 1 egg

Steps

1. Dissolve yeast in water.
2. Peel the cardamon and put the seeds in a heavy ziplock bag, double bagging it is best, and remove all the air from the bag. With a hammer, pound the seeds into powder. Do not do this on the counter--do it outside on the cement. Grinding fresh the whole seed and not buying already ground makes a world of difference in the flavor.
3. In a large pan, melt the butter. Add milk and warm. Add sugar, salt and cardamon. Mix in 7 cups of flour, beat well. Add 2 beaten eggs. Mix in yeast. Add enough of the remaining flour to make a soft, pliable but not sticky dough. Knead for 10 minutes. Let rise double. Punch down and divide into 18 equal ropes, an inch in diameter. Braid three strands together to form one loaf. Place braids on greased cookie sheets, one or two loaves to a pan. When bread has risen, gently brush each loaf with beaten egg and sprinkle with raw sugar.
4. Bake at 375F for 20 minutes. Watch close and cover with foil when the bread gets golden, it can burn easily. Remove from oven and allow loaves to cool on racks. When cooled, make a glaze with powdered sugar, vanilla, and water that is the consistency of Elmer's glue. Drizzle in a circular motion multiple times on the top of the bread. The bread freezes well, but don't glaze it until you plan to use it. The glaze will melt off in the thawing process of the frozen bread.

Display in cookbook

Description

These rolls are fast and easy to make and have been requested to be included in our cookbook.

Ingredients for 24 servings

• 2 dozen Rhoades frozen dinner rolls
• 1.5 cups of grated Parmesan cheese (in the can-not fresh)
• 2 tsp garlic powder
• 1 tsp dried parsley flakes
• .5 cup melted butter

Steps

1. Combine the cheese, garlic, and parsley into a bowl. Mix well. Melt the butter in another bowl. Make an assembly line of the frozen rolls, butter bowl, cheese bowl, and a 10x15x1 baking sheet. Dip each roll first into the butter, then roll it in the cheese mixture, and place it on the pan. Repeat this process until all the rolls are in the pan. Drizzle any remaining butter around the rolls. Cover with a towel or plastic wrap that has been sprayed with cooking oil and allow to rise double. Rising time will vary with room temperature, but allow at least 3 hours. Bake in a preheated oven at 350F for 15-20 minutes. Make sure that they are thoroughly cooked. WIth the cheese topping they tend to brown up faster and appear to be done when they aren't fully baked.
2. The cheese mixture freezes well and can be stored in a freezer bag if you have left overs. Remove it from the freezer about 20 minutes before using. The beauty of these rolls is you can make more or less than 2 dozen at a time because you're using frozen rolls.

Display in cookbook

Ingredients for 4 servings

• 1 cup buttermilk
• 2 egg yolks
• 1 tsp vanilla extract
• .25 butter, melted and cooled
• 1 cup flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tbsp sugar
• .25 tsp salt
• .25 tsp cinnamon
• 2 egg whites

Steps

1. Preheat waffle iron.
2. In a large mixing bowl, whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
3. In another bowl, whip the egg whites until stiff. Fold into the batter. Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fresh whipped cream and fresh fruit.

Display in cookbook

Ingredients for 24 servings

• 1 cup shortening
• 2 cups sugar
• 5 ripe bananas, mashed
• 4 eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 3.5 cups flour
• 2 tsp baking soda
• 2 cups mini semisweet chocolate chips
• 1 cup chopped nuts

Steps

1. Cream shortening and sugar together. Add bananas, eggs and vanilla. Add dry ingredients. Spoon into greased tins and bake at 350F for 20 minutes.

Display in cookbook

Description

There is controversy as to where this recipe comes from...Jennifer Crites swears it comes from Jolene Farmer. Jolene says it comes from Jennifer. Jolene makes it better so that solves the issue!!

Ingredients for 2 servings

• 4.5 cups of sugar
• 1.5 cups melted butter
• 3 cups pumpkin
• 1 cup water
• 6 eggs
• 1.5 tsp vanilla extract
• 5 cups flour
• 3 tsp baking soda
• 2 tsp salt
• 1.5 tsp cinnamon
• 1.5 tsp nutmeg
• Chocolate chips

Steps

1. Mix together all ingredients adding chocolate chips last. Bake 2 hours at 325F for large loaves and for medium loaf pans bake for 15 minutes less or until no beads of moisture show on the top of the loaves.

Display in cookbook