Our Family Recipes
Cream butter, sugars, peanut butter. Add rest of ingredients. Spread onto greased cookie sheet. Bake at 350 degrees for 10-15 minutes. When we made them the first time it took longer than 15 minutes.
Mix well and spread on cooled peanut butter fingers.
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, butter or margarine, salt, softened yeast mixture, and about 2 cups flour.
Beat 3 to 4 minutes with electric mixer on medium speed. Stir in cheese and enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead 8 to 10 minutes or until smooth and elastic. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts. Let rise 1 1/2 to 2 hours or until doubled in size.
Grease large baking sheet; set aside. Punch down dough. Cover and let stand 10 minutes. Shape dough into 1-inch balls. Arrange on prepared baking sheet. Cover with a cloth and set in a warm place free from drafts. Let rise 1 to 2 hours or until doubled in size.
Preheat oven to 375 F. Bake about 20 minutes or until golden brown. Remove from baking sheet. Makes 24 to 30 rolls.
Sprinkle yeast over 1/4 cup water. Set aside to soften 5 minutes.
In a large bowl, beat eggs. Stir in sourdough starter, salt, 2 TBS sugar, oil, and softened yeast mixture. Stir in enough flour to make a stiff dough. Turn out onto lightly floured surface. Clean and lightly grease bowl.; set aside.
Knead dough 8 to 10 minutes or until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in a warm place free from drafts.
Let rise 1 1/2 to 2 hours or until doubled in size. Grease and flour a large baking sheet; set aside.
Punch down dough and turn out onto lightly floured surface. Knead again, about 3 minutes. Divide into 12 equal pieces. Flour your hands. Shape each dough piece into a ball. Use your thumb to press a hole in center of each ball. Gently enlarge the hole by turning ball in your hands as your form dough into a doughnut shape.
Arrange shaped dough on prepared baking sheet. cover with a cloth and set in a warm place free from drafts. Let rise 15 to 20 minutes.
Preheat broiler. In a 5 quart pot, bring 4 quarts of water and 2 TBS sugar to a gentle boil. While water comes to a boil, broil bagels in preheated broiler 2 minutes on each side, turning with a fork. Carefully lower hot broiled bagels gently into boiling sugar-water. Boil only 4 to 5 bagels at a time. Boil 2 minutes on each side. Drain on paper towels 5 minutes.
Reduce oven heat to 375 F. Arrange drained bagels on prepared baking sheet. Bake 25 to 35 minutes or until golden brown with a crisp crust. Remove from baking sheet. Serve hot or cold.
Sprinkle yeast over water. Set aside to soften 5 minutes.
In a large bowl, beat egg. Stir in sourdough starter, sugar, salt, butter or margarine, and softened yeast mixture.
Add 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured surface. Clean and grease bowl; set aside.
Knead dough 5 to 8 minutes until smooth and elastic. Add more flour if necessary. Place in the greased bowl, turning to grease all sides. Cover with a cloth and set in warm place free from drafts.
Let rise about 2 hours or until doubled in size. Grease a large baking sheet or 2 9-inch round baking pans; set aside.
Punch down dough. Divide into 24 pieces. Shape each into a roll. Arrange on prepared baking sheet. Cover with cloth and set it a warm place free from drafts.
Let rise 45 to 60 minutes or until doubled in size.
Preheat oven to 400 degrees F. Bake 20 minutes or until golden brown. Remove from baking sheet. Serve warm
Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in.
Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes
Combine squash, onion and 1/4 teaspoon salt in small pan. Cover with water, bring to a boil, lover heat, simmer till squash is crisp tender. Drain.
Whisk egg, mayo, sugar, salt, pepper.
Stir into squash mixture with cheese. Put in greased baking dish.
Combine Ritz with butter. Sprinkle over squash.
Bake 350 degrees until golden and bubbly, about 25-30 minutes
She said you cannot half the recipe
Bake at 350 for 8-10 minutes
Cream butter and sugar. Add eggs and vanilla. Add dry ingredients. Stir in chocolate chips
Don’t over cook
We did half the recipe and it didn’t work like when Heather makes them so she must be right. I know she has made balls then froze the dough so if you don’t want to make all of them at once you can do that.
This pasta tastes best when served the same day it’s made