1 Tbl Chili Powder
1 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Crushed Red Pepper Flakes
1/2 tsp Paprika
1 tsp Ground Cumin
1 tsp Sea Salt
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Dan Magyar
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2 cups sugar Mix sugar, shortening and eggs thoroughly and then add alternately buttermilk and dry ingredients and vanilla. Chill overnight. Roll in figure 8 and bake until lightly brown in 400 degree oven. -Mary Carlson, Bethesda Lutheran Church Cookbook Yield: need to ask… Connor made these the week after Christmas 2010. He used shortening and a buttermilk substitution. 1 or 2 packets Active Dry Yeast (0.25 to 0.5 oz) In a small bowl, combine yeast with water and 1 Tbs sugar; allow to stand until frothy. In a sauce pan, scald milk, add butter and allow to cool. In a second small bowl, combine 1 cup sugar, salt and eggs, beat until thick. In a large bowl, combine flour, and the yeast, milk and egg mixtures, beat 10 minutes until dough is light but stiff. Knead dough 3 to 4 minutes on a floured board. Put dough in a greased large bowl and cover with a tea towel. Place the bowl on a pan of hot water. Let the dough rise until it doubles in size, punch and let rise again. Preheat oven to 350 degrees. In batches, roll out dough on floured board to 0.25 inch, cut into 3 inch squares. Spoon a dab (about a tsp) of poppy seed filling in the center of each square. With each square, fold corners in and pinch together. Put the rolls on cookie sheet, well separated. Bake for approximately 20 minutes. Yield: about 6 dozen rolls My mom made these every year around Christmas. She got the recipe from her mother-in-law, who go it from her mother-in-law. Amy will need to pass it along to Connor’s future wife. In the past couple years, I have been making raspberry rolls as well. 2 talespoons flour Pour turkey drippings into a large container and let cook slightly. Skim fat from drippings and reserve. In a large saucepan over medium heat, make a roux by combining 2 tablespoons of the skimmed fat and the flour. Cook until mixture is a beige color. Slowly whisk in 2 cups of turkey drippings (substitute chicken broth if short on drippings or if a thinner consistency is desired) Stir in poultry seasoning. Over medium-high heat, bring to a boil, stirring constantly until gravy is desired consistency. Remove from heat. Season with salt and pepper, to taste. We tried this today and it was the best we have ever made… 14oz (1 can) Diced Tomatoes with Green Chilies 14oz (1 can) Kuner’s Hot Chili Beans 8oz (1 can) tomato sauce 1 lb. ground beef Combine diced tomatoes, chili beans and tomato sauce in crock pot. Brown the ground beef and add to crock pot. Cook on high for 1.5+ hours or on low all day. Stovetop: Combine ingredients, bring to boil, and simmer for 30 minutes. Serves: Dan, Amy, Connor, Bud and Tiffany … and Tiffany and Tiffany This chili has won twice at the DTS Annual Chili Cook Offs. 9 cups Crispex Preheat oven to 250 Stir Crispix, coconut and nuts in a large roasting pan. (Pam-ed) In a medium saucepan, combine butter, corn syrup and sugar; bring to and boil for five minutes, stirring constantly. Remove from heat and add vanilla (it’ll sputter) and baking soda. Pour over Crispix mixture until evenly mixed. Bake for 1 hour, stirring every 15 minutes. Dump out on a cookie sheet to cool and break apart. Melissa Vantine from Media Services made this for Christmas. She got the recipe from Kim Kinkle. 1.5 cups water Icing Ingredients Preheat oven to 325 Bring water to boil, stir in oatmeal and set aside. Mix shortening, sugar and eggs in large bowl. Add oatmeal to mixture and mix on medium until smooth. Add flour, salt, baking soda, cocoa, and vanilla. Mix well. Grease and flour 9 x 13 pan. Bake for 40 to 45 minutes until toothpick inserted in the center comes out clean. After the cake is done immediately make the icing. In a small sauce pan combine milk and butter. Heat at medium/high until melted. Add powdered sugar and coconut. Bring to boil, stirring continuously until thickened, about five minutes. Spread evenly on warm cake. Allow cake to cool before serving. Amy’s family has been baking this cake for as long as she can remember. (A long time!) Remember this can be eaten for breakfast, as part of a heart-healthy diet. It does have oatmeal in it! 2 cups Whoppers – Malted Milk Balls
Crush Whoppers in blender. Beat ice cream and 1 cup crushed Whoppers until smooth. Pour into graham cracker crust. Combine Cool Whip and remaining Whoppers. and spread on top. Freeze until ready to serve.
Serves 6: Carolyn, Dan, Amy, Erin and Connor with leftovers. Carolyn made this when we visited her in the summer of 2008. We all asked for this recipe.
1 cup White Flour Sift the dry ingredients. Make a well in the center. Pour in the other ingredients and mix until smooth. Connor found this recipe on-line and made pancakes for the family. 8 lbs. Beef Brisket, trimmed On heavy foil, season brisket with onion salt, garlic salt, celery salt, 2 tsp. sugar, worchestershire sauce and liquid smoke on both sides. Wrap in foil and refridgerate over night. Bake at 250 for one hour for each pound of beef. Open foil and pour off grease. Make a sauce of one bottle barbeque sauce and brown sugar. Mix well and pour over meat. Leave foil open and bake for one additional hour. Cool slightly before slicing. Serve with barbeque sauce. Serves 5: Carolyn, Dan, Amy, Erin and Connor Carolyn made this when we visited her in the summer of 2008. Connor asked for the recipe. |
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Copyright © 2012 Daniel P. Magyar - All Rights Reserved |
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