From our mom, Karen VanOrden
Mix together well:
2 cups flour 1 Tablespoon sugar 4 teaspoons Baking Powder ½ teaspoon salt
Cut ½ cup of shortening into dry ingredients until mixture resembles course crumbs.
Combine 1 beaten egg and 2/3 cups of milk. Add this to flour mixture all at once. Stir until dough follows a fork around the bowl. Turn onto a lightly floured surface and kneed slightly. (Don’t overwork) Roll out dough to about 1 inch thick and cut with a round biscuit cutter.
Place on an ungreased baking sheet and bake in a very hot oven at 450 degrees for 10-14 minutes, depending on the size of biscuits. They are lightly browned when done.
Sunday, January 6, 2008
Karen’s Rolls (large batch)
From our mom, Karen VanOrden
*** THESE ARE THE BEST EVER!****
Add ½ cup sugar to 2 ½ cups very warm water. Sprinkle in ¼ cup dry yeast. Stir until dissolved and frothy.
To above mixture, add ingredients in following order:
½ cup sugar
2 cubes melted butter—still warm, but not hot.
6 beaten eggs
Mix well and add to yeast mixture.
Add 1 ½ teaspoons salt and about 4-4 ½ flour
Mix well in bread mixer until very elastic and smooth.
Add: About 4 more cups of flour. If it is too thick, add a little water. If it is too thin add a little flour. Mix well again in bread mixer.
Cover and raise until at least double and bubbly.
Punch down and raise again and bake, or punch down and refrigerate overnight.
Divide into about 4-5 balls and roll into large circles. Brush with butter and cut into pie shape pieces with a pizza cutter. (about 12-16 per circle) Roll up crescent roll style. Place on greased cookie sheet, making sure tail end is down. Brush with butter if desired. Bake at about 380- 400 degrees for about 12-15 minutes.
They handle better if you do the overnight preparation, but both are good.
*** THESE ARE THE BEST EVER!****
Add ½ cup sugar to 2 ½ cups very warm water. Sprinkle in ¼ cup dry yeast. Stir until dissolved and frothy.
To above mixture, add ingredients in following order:
½ cup sugar
2 cubes melted butter—still warm, but not hot.
6 beaten eggs
Mix well and add to yeast mixture.
Add 1 ½ teaspoons salt and about 4-4 ½ flour
Mix well in bread mixer until very elastic and smooth.
Add: About 4 more cups of flour. If it is too thick, add a little water. If it is too thin add a little flour. Mix well again in bread mixer.
Cover and raise until at least double and bubbly.
Punch down and raise again and bake, or punch down and refrigerate overnight.
Divide into about 4-5 balls and roll into large circles. Brush with butter and cut into pie shape pieces with a pizza cutter. (about 12-16 per circle) Roll up crescent roll style. Place on greased cookie sheet, making sure tail end is down. Brush with butter if desired. Bake at about 380- 400 degrees for about 12-15 minutes.
They handle better if you do the overnight preparation, but both are good.
Great Pumpkin Oatmeal Cookies
From our mom, Karen VanOrden
Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.
Bake at 375 degrees for about 12 minutes on a greased pan.
Cream Very Well: 1 ½ cups shortening or margarine, 2 cups brown sugar, and 1 cup sugar.
Mix in: 1 egg, 1 tsp vanilla, 2 tsp soda, ½ tsp salt, 2 tsp cinnamon.
Mix in: one 16 ounce can of pumpkin. Alternate with about 3 ½-4 cups of flour, 2 cups
oatmeal, chocolate chips, and nuts.
Bake at 375 degrees for about 12 minutes on a greased pan.
Soft Chocolate Chip Cookies
From our mom, Karen VanOrden
Bake at 400 degrees until lightly brown—about 12 minutes
Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts
Bake at 400 degrees until lightly brown—about 12 minutes
Cream well: ¾ cup shortening = ¼ cup butter and 1 ½ cup brown sugar
Add: 2 eggs, beating after each
1 cup milk
1 tsp vanilla
1 tsp baking soda and 2 tsp baking powder
¼ tsp salt
3-4 cups of flour, chocolate chips and nuts
No Bake Cookies
From our mom, Karen VanOrden
Bring to a boil on medium high heat:
2 cups sugar
½ cup margarine
½ cup milk
4 Tablespoons cocoa
Boil for 2-3 minutes. Remove from heat and let stand for 1 minute. Add: 3 cups quick oatmeal, ½ cup peanut butter/ 1 teaspoon vanilla. (optional—nuts and coconut)
Stir together and drop by spoonfuls on wax paper.
Bring to a boil on medium high heat:
2 cups sugar
½ cup margarine
½ cup milk
4 Tablespoons cocoa
Boil for 2-3 minutes. Remove from heat and let stand for 1 minute. Add: 3 cups quick oatmeal, ½ cup peanut butter/ 1 teaspoon vanilla. (optional—nuts and coconut)
Stir together and drop by spoonfuls on wax paper.
Chocolate Sugar Cookies
From our mom, Karen VanOrden
Bake at 350 for 10-12 minutes
1 cup butter Add 2 1/3 cups flour
1 ¼ cup sugar 1 tsp baking powder
1 egg ¼ tsp salt
Beat well until light and fluffy.
Add 2 squares melted semi sweet chocolate
½ tsp vanilla
Refrigerate 2-3 hours. Dough is very soft. Roll out and cut.
Bake at 350 for 10-12 minutes
1 cup butter Add 2 1/3 cups flour
1 ¼ cup sugar 1 tsp baking powder
1 egg ¼ tsp salt
Beat well until light and fluffy.
Add 2 squares melted semi sweet chocolate
½ tsp vanilla
Refrigerate 2-3 hours. Dough is very soft. Roll out and cut.
Ginger Bread Cookies from Nauvoo Bakery
From our mom, Karen VanOrden
1 cup Sugar
1 cup light Molasses
1 cup shortening, melted
1 beaten egg
1 tsp ginger
1 tsp cinnamon
½ cup hot water with 1 tsp baking soda
Pinch of salt
5 Cups of flour
Preheat oven to 350 degrees. Mix sugar, molasses, melted shortening, beaten egg, ginger, salt, cinnamon, ½ cup hot water and baking soda. Add flour to make a soft dough. Chill for 1-2 hours. Roll out dough and cut with ginger boy cutter, or roll into balls, flatten with a fork and roll into sugar. Sprinkle on granulated sugar before baking. Bake for 10 minutes. The thicker the cookie, the softer the cookie will be. They are better after freezing.
1 cup Sugar
1 cup light Molasses
1 cup shortening, melted
1 beaten egg
1 tsp ginger
1 tsp cinnamon
½ cup hot water with 1 tsp baking soda
Pinch of salt
5 Cups of flour
Preheat oven to 350 degrees. Mix sugar, molasses, melted shortening, beaten egg, ginger, salt, cinnamon, ½ cup hot water and baking soda. Add flour to make a soft dough. Chill for 1-2 hours. Roll out dough and cut with ginger boy cutter, or roll into balls, flatten with a fork and roll into sugar. Sprinkle on granulated sugar before baking. Bake for 10 minutes. The thicker the cookie, the softer the cookie will be. They are better after freezing.
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