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Reynolds Family Holiday Pulla
Bread
Our family had a tradition that we were only allowed to
bake this treat from Thanksgiving until Christmas day. Hope you do
the same. Makes the taste just that much better....
2 TBS dry yeast, dissolved in ½ cup warm water
2 c Hot milk
2 c sugar
2 tsp. salt
½ box of whole cardamon seeds ( or ½ jar ),
mashed fine with hammer (even the shells), between a
towel
4 beaten eggs
3 cubes margarine
10 to 11 cups of flour
Put sugar, salt, and crushed cardamon in a large bowl.
Pour hot milk over and stir. Add eggs to cool mixture, then add dissolved
yeast. Add flour, mixing well. Then add margarine, working in with hands,
and kneading for 10 minutes. (may take longer) Cover, let rise double’
about 3 hours.
On slightly floured table, roll about a cupful of dough,
making a rope about the size of your thumb and about 18 inches long. Make
3 ropes and braid. Place on greased cookie sheet and let rise double,
about ½ hour. Baste with beaten egg. Bake at 375degrees for 20 minutes.
You can frost after baking, with a powdered sugar and
hot water glaze. Add sliced maraschino cherries to top between braids.
Submitted by the
Reynolds family out of Ashton Idaho
Crunchy
Granola
Preheat
oven to 325.
Mix together in large bowl:
1/2 to 1 c. coconut
4 c. rolled oats
1 c. sunflower seeds
1 c. wheat germ
1/4 to 1/2 c. sesame seed
1 c. peanuts or chopped walnuts
Bring to a boil:
1 c. honey or brown sugar
1/2 c. oil
1 T. cinnamon
Pour honey mixture over dry ingredients and mix thoroughly. Spread on
2
greased cookie sheets. Bake about 30 min, stirring often. Watch
closely at
the last, not allowing granola to become too dark. Allow to cool
undisturbed, then break into chunks.
Options:
If using brown sugar, increase oil to 3/4 c. or add 1/4 c. water. Add
1 c.
cornmeal to dry mixture. Omit cinnamon.
You can alter the recipe in these ways:
omits the coconut
1/3 c. sesame seed
silvered almonds for nuts
combine honey and brown sugar, 1/2 c. of each
After the baking part, adds 1 c. of grape nuts and 1 c. of raisins
Chocolate
Pie Recipe
Bake pastry shell in 8 or 9 inch pan and allow to cool.
Chocolate Pie Filling
1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 slightly beaten egg yolks
2 tablespoons butter
2 1-oz. sq. unsweetened chocolate
Mix cornstarch, 1 cup sugar, and salt; gradually add milk in which 2 squares
of chocolate have been melted. (Chocolate will melt over low heat
without being grated.) Cook in double boiler till thick, about 10 minutes,
stirring constantly. Slowly add small amount of hot mixture to egg
yolks; stir into remaining hot mixture. Cook 5 minutes. Cool;
add butter and vanilla. Pour into cooled baked shell and spread with
meringue made of egg whites and 6 tablespoons sugar and 1/2 teaspoon
vanilla.
Meringue
1/4 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla
3 stiff-beaten egg whites
Add salt and extract to egg whites; beat to a stiff foam. Add sugar, a
tablespoon at a time, and the vanilla, and continue beating until mixture
forms moist, lustrous peaks. Spread over cooled filling, sealing to edge of
pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes, until
meringue peaks are a golden brown.
Hi Betty, my name is Carla Hruska. I am originally from Sask
and I am of Czech origin. I'm not sure if I've linked up to any relatives, but in
case, here' s a recipe I'd like to share:
Shrimp Linguine in a Creamy Garlic Sauce
3 cloves garlic
1 small onion
4 Tbsp. olive oil
1/2 cup dry white wine
Cook over medium until garlic and onion have softened. Add:
1 pound of mushrooms (button, portobello, oyster, etc)
1/4 cup dry white wine
Cook until mushrooms are soft. Add:
1 1/2 cups cream
1 tsp. dried or fresh basil
1 tsp. dried or fresh oregano
1 tsp. pesto
Lots of cracked black pepper
Let cook on low until flavours are blended. In a separate pot, cook about 1/2
package of linguine. Peel shrimp (I use a shrimp ring for a lower cost meal).
Once the pasta is cooked, add the shrimp. Cook 2 minutes, or until shrimp start to
curl. Immediately toss with linguine. Grate fresh parmesan cheese over top.
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Grandma Glenn’s Refrigerated Parker House Rolls
1 Qt. Sweet Milk, scalded 1 pkg. yeast
1 cup Crisco 1/4 cup warm water
1 cup Sugar 1 teaspoon baking soda
2 teaspoons Salt 2 teaspoons baking powder
1 cup Mashed Potatoes
1/2 cup flour
Flour as needed
When milk has cooled to lukewarm (when you can put your hand
on the bottom of the pan), mix milk, Crisco, sugar, salt & mashed potatoes
thoroughly. Add yeast dissolved in warm water. Add flour until mixture is
the consistency of cake batter. Cover and let rise for two hours.
Punch dough down, then add soda and baking powder mixed with
1/2 cup flour. Add more flour and knead. Cover again and let rise for 1/2
hour. Dough can be refrigerated until ready to bake. When ready to bake,
roll out and make into parker house rolls. Let rise in warm spot for two
hours or until doubled. Bake at 375° for about 20
minutes, or until golden brown.
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Grandma Hruska’s Fruit Dumplings
3 T. butter
3 T. cottage cheese
3 eggs
4 c. flour
1 t. salt
cream to moisten
Whole fruit, such as peaches, apricots, plums
Put to boil, 2 c. milk, 1 T. butter, ½ tsp. Salt. When it starts to boil, sift in as
much flour as it will take (about 3 cups). Mix constantly & cook about 4 minutes. Let
cool.
Beat 3 eggs in Mixmaster and gradually, piece by piece, add cooled dough. Mix
thoroughly and then finish kneading by hand. Cut pieces of dough, flatten out, put in
fruit and roll in you hand.
To cook, fill large pot about 2/3 full of water and boil. Drop dumplings in one at a
time and boil about ten minutes until fruit is cooked.
Serve with melted butter, cottage cheese and cinnamon & sugar.
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Grandma Hruska’s Bread Dumplings
3 c. flour
1 T. salt
2 eggs
¾ c. milk
¼ oz. Yeast
1 T. sugar
Scald milk. Sift flour and salt into bowl. Beat eggs well and add them to lukewarm
milk. Dissolve yeast in ¼ c. warm water with the sugar and add to milk and eggs. Add the
milk mixture to the flour, mixing well. Add two slices bread, cubed and fried in butter
(about a heaping tablespoonful). Let rise one hour & 15 minutes, then shape into balls
and let rise again for 15 minutes. Boil in water about 15 minutes. Slice with string or
bread knife.
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Grandma
Glenn’s Date Filled Ice Box Cookies
1 c. butter
1 c. granulated sugar
1 c. brown sugar
3 eggs
4 c. flour
1 t. baking soda
1 t. cinnamon
¼ t. salt
Cream butter & sugar until fluffy. Add eggs and mix thoroughly. Sift flour, soda,
cinnamon and salt, and add to cream mixture. If dough seems soft it may be chilled
slightly. Roll on floured board and spread with date filling. Roll up like a jelly roll.
Chill and cut into slices. (I find it works better if you divide the dough in half and
make two rolls.) Bake in moderate oven.
Filling
1 lb. dates
½ c. sugar
½ c. water
1 c. nut meats, chopped
Combine dates, sugar and water and cook until thick paste. Add nut meats and set aside
to cool.
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Brian's
Favorite Banana Bread
One of the secrets why Brian stays married.
2 ½ cups all purpose flour
½ cup granulated sugar
3 ½ tsp. baking powder
1 tsp. salt
3 TBS vegetable oil
1/3 cup milk
1 ¼ cups mashed overripe bananas (3-4 medium)
1 egg
1 cup chopped nuts (optional)
1 TBS sanding (coarse) sugar
Heat oven to 350°. Grease bottom of only of 9x5x3 loaf pan. Mix all ingredients
except sanding sugar. Pour into pan. Sprinkle sanding sugar over top of loaf. Bake until
toothpick inserted into center comes our clean. About 55-65 minutes. Cool slightly. Remove
from pan. Cool completely before slicing.
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Clark's Puppy
Chow
1 stick butter melted
1 cup creamy peanut butter
1 ½ cups chocolate chips melted
1 box Rice Chex cereal
1 LB (+ or -) powdered sugar
Mix first 3 items together. Pour over cereal in an extra large bowl. Mix well until all
cereal is coated. Mix in powdered sugar until all of the chocolaty mixture is coated.
Auntie's Baklava
(I don't know who's auntie this is!)
4 c. walnuts, chopped (16 oz.)
½ c. sugar
1 t. cinnamon
1 lb. Phyllo (strudel leaves)
1 c. butter
12 oz. Honey
Mix walnuts, sugar and cinnamon and set aside. Melt butter and set
aside-have pastry brush ready for butter. In a 13x9" pan place
1 whole sheet of phyllo (it will overlay sides of pan). Brush with
butter. Repeat 5 layers. Sprinkle with one cup of walnut
mixture. Cut remaining phyllo into 13x9" square (the sheets
should be cut in half). Place one sheet on top of walnuts. Brush
with butter. Repeat at least 6 times, then sprinkle with cup of
walnuts. Follow until all phyllo and nuts are used.
Cut halfway through the phyllo (diamond shape). Heat
honey till hot but not boiling. Spoon over phyllo. Bake @ 300°
for 1 hour. Cool 1 hour and finish cutting through.
NOTE: Work quickly with phyllo as it tends to dry out.
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Email me your favorite recipe and I'll
post them here for everyone to share.
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