EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

EASY CRUSTLESS KETO PUMPKIN PIE

 EASY CRUSTLESS  KETO PUMPKIN PIE

 From Kristin Troyer

2/3 cup brown sugar substitute
2 t. pumpkin pie spice
1/2 t. salt
3 large eggs
1  15 oz. can pumpkin puree
1 cup milk, your choice
1 t. maple extract or vanilla extract

Preheat oven to 350 degrees.
Combine all ingredients and blend well.
Pour mixture into greased pie or cake pan.
Bake for 50 minutes or until toothpick stuck in center of pie comes out clean.

Cool completely and store in refrigerator up to 5 days.

BUCKEYE DELIGHTS

BUCKEYE DELIGHTS

From Lucy Reid

Preheat oven to 350.

Cookie Base 
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
1 egg

Filling
1/2 cup powdered sugar
1/2 cup peanut butter
2 T. butter, softened
1 t. vanilla
1/4 t. salt

Topping
1/2 cup whipping cream
1 cup plus 2 T. semisweet chocolate chips
1 T. peanut butter

Cookie Base:

Line 36 mini muffin cups with mini foil candy cups (about 1 1/4").

In large bowl, stir cookie base ingredients until dough forms.

Press about 1 tablespoon dough into each foil cup.

Bake 8-9 minutes, or until puffy and set.

Cool completely, about 30 minutes.

Remove from pan.

Filling:

In small bowl, mix filling ingredients until well blended.

Press about 1 teaspoon mixture on top of each cooled cookie.

Topping:

In 1 qt. saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; remove from heat.

Stir in 1 cup of the chocolate chips.

Refrigerate about 30 minutes, or until cooled.

Spread about 2 teaspoons chocolate mixture over each cookie cup.

Drizzle:

Place remaining 2 T. chocolate chips and 1 T. peanut butter in resealable food-storage bag; seal bag.

Microwave on high 30-60 seconds, or until softened; knead to mix.

Cut off small tip from one corner of bag. Squeeze bag to drizzle chocolate mixture over each cookie cup.

Refrigerate about 30 minutes or until set.  Store in covered container in refrigerator.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.

SWEET PASTRY FRITTERS

SWEET PASTRY FRITTERS

From Vicki Troyer Bernardi

1 2/3 cups flour                          2 T. water

Lard                                           1/4 t. salt

1 T. granulated sugar                 Confectioners' sugar

1 egg

Combine:     the flour, 1/4 c. lard, 1 T. sugar, the egg, water and salt

Knead:         into a smooth, soft dough

Place:          dough into a bowl

Cover:         dough and let rest 15 minutes

Roll:             dough to a thickness of 1/8 inch

Cut:              dough into ribbons about 5 inches long, 1/2 inch wide

Twist:           into simple bow-like shapes

Melt:             lard in skillet to cover pan up to 1 inch; heat to hot

Add:              pastry bows, loosely in skillet; golden brown each side

Drain:           to paper towels

Sprinkle:       with sugar liberally

May be served hot or cold. Serves 4-6. 

CRESCENT CHEESE COFFEECAKE

CRESCENT CHEESE COFFEECAKE

From Allie Toms Troyer (From Allie's Mom Cindy)

2 packages crescent rolls
1 t. lemon juice
2  8-oz. packages cream cheese
2 eggs, separated
1 t. vanilla
3/4 cup sugar
powdered sugar, optional
cherry pie filling, optional

Preheat oven to 350.

Spray 9 x 13 pan with Pam.

Spread 1 package crescent rolls on the bottom of pan. Don't tear the rolls apart.

Mix cream cheese, egg yolks, sugar, vanilla, and lemon juice with mixer on low speed until smooth.

Spread mixture on top of crescent rolls in pan.

Spread other package of crescent rolls on top of cheese mixture.

Beat egg whites slightly with fork and brush on top of crescent rolls evenly just enough to coat.

Bake 25 to 30 minutes or until golden brown.

Cool and cut into squares.

Sprinkle with powdered sugar and cherry pie filling, if desired.

PASTRY RECIPE 1964

PASTRY RECIPE 1964

From Billie Reid  (from Lucille Miller, Indianapolis)

5 cups flour
1 pound lard
1 egg and enough water to make 1 cup
1 t. salt

GRAHAM CRACKER CRUST

GRAHAM CRACKER CRUST

From Billie Reid

Roll graham crackers, gingersnaps, zweiback or cookies into fine crumbs to make 1  1/4 cups crumbs on waxed paper or board.  Or make crumbs with food chopper.

Thoroughly mix 1  1/4 cups fine crumbs with 1/3 cup soft or melted butter.  **Add 1/4 cup sugar if using graham crackers, 2 T. sugar if using zweiback.  For faster mixing, use finger tips instead of spoon.

Press mixture evenly in greased deep 9" pie pan, using tablespoon.

Press edge with finger tips to extend a little above pan.

Bake crumb crust in 350 moderate oven for 10 minutes; crust should not brown.

Chill before filling with gelatin mixture.

RYE PARTY PUFFS

Lucy and Damon

RYE PARTY PUFFS

From Lucy Reid

PUFFS

1 cup water
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 cup rye flour
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon salt
4 eggs
Caraway seeds

FILLING

2 packages cream cheese, softened (8 oz each)
2 packages (2 1/2 ounce each) thinly sliced diced beef, chopped
1/2 cup mayonnaise
1/4 cup sour cream
2 Tablespoons minced chives
2 Tablespoons diced onion
1 teaspoon spicy brown or horseradish mustard
1/8 teaspoon garlic powder

In a saucepan over medium heat, bring water and butter to a boil.  Add
flours, parsley, garlic powder and salt all at once; stir until a
smooth ball forms.  Remove from the heat; let stand 5 minutes.  Beat
in eggs, one at a time.  Beat until smooth. Drop batter by rounded
teaspoonfuls 2 inches apart onto greased baking sheets.  Sprinkle with
caraway.

Bake at 400 degrees for 18-20 minutes or until golden.  Remove to wire
racks.  Immediately cut a slit in each puff to allow steam to escape;
cool.  In a mixing bowl, combine the first eight filling ingredients;
mix well.   Split puff; add filling; refrigerate. Makes 4  1/2 dozen.

BLUEBERRY STUFFED FRENCH TOAST

Today's recipe for Blueberry Stuffed French Toast is from Linda Reid, married to  Wilbur, Jr. (Dad's nephew, my cousin), shown in the photo above.

BLUEBERRY STUFFED FRENCH TOAST

From Linda Reid

6 slices of Texas toast

8 ounces cream cheese

2 cups blueberries (frozen or fresh)

5 eggs

1/3 cup maple syrup

1 cup milk

Sauce:

1 cup water

1 cup sugar

2 tablespoons cornstarch

2 cups blueberries

2 tablespoons butter–melted

Remove the crust from the bread and cube. Spray the bottom of a 9" X 13" glass baking dish with vegetable spray. (I would use a little smaller than a 9 x 13). Place half the cubes of bread in pan.

Cube the cream cheese (make small cubes) and put on top of the bread. Distribute blueberries over the cream cheese. Place remaining bread over the blueberries. 

Beat the eggs, add the maple syrup and milk. Pour mixture over bread and cheese. Place plastic wrap over dish and refrigerate overnight. 

In the morning, remove plastic wrap and place aluminum foil over the dish. Bake for 30 minutes. Remove the foil and bake for an additional 30 minutes. Serves 8-10.

Sauce:

Cook the water, sugar, cornstarch and 1 cup of blueberries until it thickens. Then add one more cup of blueberries and the butter. Pour over individual pieces.

APPLE CRISP

Photo: Larry and Ada Johnson

Ada is my cousin; her Dad, Wilbur, and my Dad, Francis, were brothers

APPLE CRISP

8-10 apples, sliced; put in baking dish

1 cup flour

1 1/2 cup sugar
1 t. baking powder
3/4 t. salt
1 egg

Crumble above ingredients together and sprinkle over sliced apples.

Next--bring to boil:
1/3 cup butter
1/2 cup sugar
1 t. cinnamon
1/4 cup water
After this boils, pour over apple mixture

Bake at 350 degrees until apples are tender--about 50-55 minutes.
Serves 8-10.