STICKY BUNS
Ruth Elsasser
18 frozen dinner rolls (Rhodes)
1 stick oleo
1 pkg. butterscotch pudding (not instant)
4 oz. chopped pecans
1 cup brown sugar
1/2 tsp. cinnamon
Melt butter and brown sugar. Grease bunt pan. Put pecans on bottom, then 18 dinner rolls. Pour butterscotch pudding, sprinkle cinnamon, brown sugar, and butter over entire mixture. Cover with wax paper. Set overnight. Bake at 350 degrees for 30 minutes. Set 15 minutes and turn upside down.
MOM RIEDMANN’S RAISED DONUTS
Madge Panowicz
Put 6 cups flour in bowl and set aside. Separately, mix:
1 cup mashed potatoes
2 cups warm milk
1 tsp. salt
1 cube oleo (1 stick)
2 eggs
1/2 cup or less of sugar
In separate bowl mix 1/2 cup milk mixture, 1 1/2 cakes yeast, and flour to feel like pancake dough. Let raise 10 minutes or so. Add together flour and above milk mixture. Should be a softer dough. Roll out in sections. Cut size of donut and cut a hole in center with a cutter or large thimble. Heat oil and add donuts when temperature is right. Be sure and turn donuts. Fry until light brown, and drain on paper towel. Dip in sugar when cool enough to handle. These are very good!
WHOLE WHEAT ROLLS
Jane Van Moorleghem
Dissolve 2 pkgs. dry yeast in 3/4 cup lukewarm water. Combine in large bowl:
3 cups warm water
2 eggs
1 cup dry milk powder
1/3 cup sugar
1/2 cup soft margarine
2 tsp. salt
Yeast mixture
Have ready:
6 cups white flour
4 cups whole wheat flour
Add 5 cups flour and beat thoroughly. Stir in an additional 3 cups of flour. Turn dough onto floured board and use 2 more cups of flour to knead until smooth and elastic. Let rise in greased bowl until doubled in bulk. Punch down and shape into dinner rolls. Let rise and bake 20 minutes at 375 degrees. Makes 4 dozen rolls.
CRESCENT ROLLS
Sherry Van Moorleghem
In a large bowl, mix together:
2 cups hot water
1/2 cup oil
1/2 cup sugar
1 tsp. salt
2 eggs
Let mixture cool slightly, then add 2 pkgs. of dry yeast (sprinkle, not stir). Let yeast grow. Then add 4 cups of sifted flour. Next, beat, knead and add 3 1/2 cups of sifted flour. Knead on floured board. Use more flour if needed. Let dough raise, then punch down, and roll out or place in a plastic bag with 1 tsp. of oil for 8 hours or more in the refrigerator until you have time to roll it out. This works great to make the dough the night before your dinner.
To roll dough out:
Divide dough in half. Roll dough into the size of a large pizza. Next, spread dough with melted butter or margarine. Cut dough into small wedges, like pizza slices. Take the fat end and roll up toward the thin end to form a crescent roll. Place on greased pans and let rolls raise before baking. Bake at 400 degrees for 12 – 15 minutes. Test with toothpick. Makes 3 dozen.
MOM RIEDMANN’S KOLACHE
Madge Panowicz
Mix together and warm:
2 cups warm milk or 1 can evaporated milk and 1 can warm water
2 eggs, slightly beaten
1 tsp. salt
1 cube butter or margarine (1 stick) Blend together in separate bowl:
1/2 cup warm milk from above mixture
1 pkg. yeast or 1 cake yeast flour to make a soft dough (like pancake mix)
When it begins to rise or work, add to bowl with 6 cups flour, the egg and milk mixture along with yeast. Mix well, adding more flour if necessary and knead together until it has the feeling of a bab tummy, soft and warm (as Grandma used to say). Let raise 1 or 2 hours in warm place. Roll out and cut with glass or cutter the size of a donut. Put on greased cookie sheet. When completed, dab warm butter on each Kolache and make a hole in center with 2 fingers and add filling. Sprinkle with cinnamon and sugar, and let raise 20 minutes or so. Bake at 425 degrees for 10 minutes, then at 350 degrees until done. They will be light brown.
APRICOT FILLING: Cover 1 lb. dried apricots with water. Cook until tender. Mash and add sugar and cinnamon to taste.
NO-KNEAD CINNAMON ROLLS
Jamie Sobczyk
1 cup milk
1/4 cup water
1/2 cup butter
1/2 cup sugar
2 cups flour
1 pkg. yeast
1/2 tsp. salt
1 egg
2 cups flour
2 Tbl. Butter
1/2 cup brown sugar
2 tsp. cinnamon
Day 1:
Scald milk. Add water, butter, and sugar. Cool to lukewarm in freezer. In a large bowl, stir together 2 cups flour and yeast. Beat in milk mixture with electric mixer. Beat 3 minutes. Add salt and egg. Beat 2 minutes. Stir in 2 cups flour with wooden spoon. Beat until smooth. Cover and refrigerate over night.
Day 2:
Remove dough from refrigerator and roll on a lightly floured counter until dough measures 15×15. Spread dough with butter, brown sugar, and cinnamon. Roll up and pinch edges together. Cut with a string into 15 rolls. Grease a 9×13 pan. Arrange rolls in 3 rows of 5. Cover and refrigerate.
To bake: Allow dough to raise in a warm place, about 1 1/2 hours. Bake at 400 degrees for about 15 minutes.
ALMOND PUFF
Margie Riedmann Sobczyk
1/2 cup margarine
1 tsp. almond extract
1 cup flour
2 Tbl. Water
3 eggs
1/2 cup margarine
Powdered Sugar Glaze
1 cup water
Chopped almonds
Heat oven to 350 degrees. Cut 1/2 cup soft margarine into 1 cup flour. Sprinkle 2 Tbl. water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12×3″.
In a medium saucepan, heat 1/2 cup margarine and 1 cup water to a rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with Confectioners Sugar Glaze (below) and sprinkle generously with almonds. 10-12 servings.
CONFECTIONERS SUGAR GLAZE: Mix 1 1/2 cups sifted powdered sugar, 2 Tbl. butter or margarine, softened; 1 1/2 tsp. almond extract; and 1-2 Tbl. warm water until smooth. Spread over two rolls.
MATT’S MARVELOUS MUFFINS
(Banana-Oat Bran Muffins)
Matt Hansen
Preheat oven to 350 degrees.
Mix:
2 1/4 cups oat bran
1 Tbl. baking powder
4 Tbl. brown sugar or gran sugar
Set aside.
Beat together:
2 eggs
1/2 cup low fat milk
1/2 cup plain or banana yogurt
1/8 cup (2 Tbl.) oil
2-3 mashed bananas (2 large or 3 small)
Stir into dry ingredients, thoroughly. Pour into greased muffin tins.
Bake 10-12 minutes. For older kids or adults, chopped pecans or
orange rind can be added.
BLACK BOTTOM MUFFINS
Gayle Riedmann Kazer
Muffin Batter:
1 1/4 cups flour
1/4 cup vegetable oil
¾ cup sugar
1/4 cup margarine, melted & cooled
1/3 cup unsweetened cocoa
½ tsp. baking soda
1 lightly beaten egg
¼ tsp. salt
1 tsp. vanilla
2/3 cup buttermilk
1/3 cup semi-sweet chocolate chips, chopped
Topping:
2 3 oz. pkgs. cream cheese, softened
1/4cup sugar
1 egg, lightly beaten
1/8 tsp. almond extract
1/4 cup toasted slivered almonds
Preheat oven to 375 degrees. Grease 12 muffin cups. In a large bowl, stir together flour, sugar, cocoa, baking soda, and salt. In another bowl, stir together buttermilk, oil, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add buttermilk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin cups.
In a medium bowl, stir together cream cheese, sugar, egg, and almond extract until well blended; stir in almonds.
Spoon mixture over chocolate batter in muffin cups. Bake 20 to 25 minutes, or until a cake tester inserted in center of one muffin comes out clean. Remove muffin tin or tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in an airtight container in refrigerator. Let muffins reach room temperature before serving. These muffins freeze well. Makes 12 muffins.
Note: To toast almonds, place in single layer on baking sheet or jelly-roll pan. Bake at 350 degrees for 6-7 minutes, or until lightly browned, stirring once or twice.
RASPBERRY MUFFINS
Mary Pat Riedmann Greene
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1 cup sugar
12 oz. frozen raspberries thawed
2 eggs, well beaten
2/3 cup oil
1/2 cup chopped pecans
Heat oven to 400 degrees. In a bowl, mix flour, soda, salt, cinnamon and sugar. Stir in undrained raspberries and eggs. Thoroughly mix in oil and pecans. Spoon batter into lightly greased muffin pans, filling two-thirds full. Bake 12-20 minutes. Cool 5 minutes before removing from pan. Note: Other berries could be substituted.
In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, then milk and vanilla; beat until nearly smooth. In small bowl stir together 1 3/4 cups flour, baking powder and salt. Add to milk mixture; stir just until dry ingredients are moistened. Toss berries with remaining 1 Tbl. flour; fold into batter. Spoon into 12 greased muffin cups. Bake in preheated 425 degree oven for 25 minutes.
SHIRLEY’S GLORY MUFFINS
Shirley Riedmann Manthey
2 cups flour
1 1/4 cups sugar
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
2 cups grated carrots
1 apple, cored & shredded
2 tsp. vanilla
1/2 cup raisins, soaked in hot water
1/2 cup shredded coconut
1/2 cup chopped walnuts
3 eggs
In a large bowl, combine flour, sugar, soda, cinnamon and salt. Stir in carrots, raisins, coconut and nutmeats. In another bowl, combine eggs, oil, apple and vanilla. Add to flour mixture and stir only until combined. Spoon into greased or paper-lined muffin tins. Bake at 350 degrees 15 – 18 minutes. Makes 12.
DELICIOUS BLUEBERRY MUFFINS
Johanna Van Moorleghem
1/4 cup butter, softened
1/2 cup sugar
1 egg
3/4 cup milk
1/4 tsp. vanilla
1 3/4 cups + 1 Tbl. flour, divided
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup blueberries
HIGH PROTEIN BLUEBERRY MUFFINS
Chip Panowicz
1/4 cup softened butter or margarine
1/3 cup brown sugar, packed
1 egg
1 1/2 cups whole wheat flour (or use 1/2 white)
1/2 cup wheat germ
1/4 cup powdered milk
1 1/2 tsp. baking powder
1 cup milk
1 cup blueberries, fresh or frozen
Crumb Topping:
1/4 cup brown sugar
1/3 cup whole wheat flour
1/2 tsp. cinnamon
Cut together with pastry blender or 2 knives.
- Cream together butter and sugar. Beat in egg.
- Combine dry ingredients, mixing well.
- Add dry ingredients alternately with milk to the butter mixture. Stir until combined, but do not overbeat.
- Fold in blueberries.
- Grease muffin tins. Fill cups about 2/3 full.
- Sprinkle crumb topping over each muffin.
- Bake at 400 degrees for 20 minutes. Let muffins cool a few minutes before removing from pan.
CINNAMON-OATMEAL MUFFINS
Josh Van Moorleghem
Stir together in mixing bowl:
1 cup flour, sifted
3 tsp. baking powder
1/4 cup sugar
1/2 tsp. salt
Stir in:
1 cup oatmeal
Add:
3 Tbl. oil
1 cup milk
1 egg beaten
Stir only until dry ingredients are moistened. Fill greased muffin cups 2/3 full. Sprinkle with the following cinnamon topping:
2 Tbl. sugar
1 tsp. cinnamon
2 tsp. flour
1 tsp. melted butter
Bake 15 minutes at 425 degrees. Makes 12 muffins. These are fast and easy and the kids love them!
HOLIDAY CRANBERRY BREAD
Mary Pat Riedmann Greene
1 cup sugar
1 Tbl. grated orange peel
3/4 cup water
1/3 cup orange juice
2 Tbl. oil
1 egg
2 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 cup halved cranberries fresh or frozen
1 cup chopped nuts
Heat oven to 350 degrees. Grease 9×5″ loaf pan. In large bowl, combine sugar, orange peel, water, orange juice, oil and egg; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and baking soda; stir just until moistened. Stir in cranberries and nuts. Pour into greased pan.
Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
OATMEAL BREAD
Jane Van Moorleghem
2 cups water
1 1/2 cups Old-Fashioned Quaker Oats
1/2 cup molasses
1 Tbl. salt
2 Tbl. margarine
2 Tbl. dry yeast dissolved in 1/2 cup warm water with a pinch of sugar added
5-6 cups white flour
Bring water and oats just to a boil, stirring occasionally. Stir in molasses, salt, and margarine. Cool to lukewarm. Add yeast mixture. Mix well. Then add 5 cups flour to make a stiff funny-looking dough. Knead in rest of flour for 6-8 minutes. Put in greased bowl. Cover and let rise until doubled in bulk. Punch down and let rise for 30 minutes more. Knead well and then divide dough into 3 parts. Shape into loaves, cover and let rise until doubled. Bake at 350 degrees for 35 minutes. Makes 3 loaves. Freezes well and makes great toast!
BANANA BREAD
Sharon Riedmann
Cream together:
1 cup sugar
1/4 cup shortening
Add:
2 eggs, beaten
3 Tbl. sour milk
1 tsp. soda
pinch of salt
2 cups flour
3 bananas (ripe & mashed)
Bake at 375 degrees for 1 hour or until firm.
PIZZA CRUST
Shirley Riedmann
2 cups flour
1/2 cup salad oil
3 tsp. baking powder
2/3 cup milk
1 tsp. salt
Mix flour, baking powder and salt. Pour 1/3 cup oil into
2/3 cup milk and add to dry ingredients. Stir with fork
until mixture “rounds” in bowl. Knead 10 times. Roll 1/4″
thick and spread on cookie sheet. Brush top with oil.
Put on favorite topping. Bake at 400 degrees about 15
minutes. Note: This was my mothers recipe.
TURKEY STUFFING
Sharon Riedmann & Lisa Riedmann Lackovic
1/2 cup butter
1 cup chopped onion
1 cup chopped celery
1 cup mushrooms
2 tsp. salt
½ tsp. pepper
½ tsp. thyme
¼ tsp. mace
2 Tbl. parsley
8 cups bread crumbs
Melt butter in large skillet; sauté onions and celery over medium heat for 10 minutes. Add mushrooms, sauté 5 minutes. Turn into mixing bowl; add remaining ingredients. Mix well. Stuff in turkey or heat separately. Note: The only difference in this recipe was that Lisa uses day old bread and Sharon said to use fresh bread.
POPOVER PANCAKE
Luke Van Moorleghem
3 eggs, beaten
2 Tbl. butter, softened
1/2 cup flour
1/2 cup milk
1/4 tsp. salt
Heat oven to 450 degrees. Combine eggs, flour, salt, and
butter. Add milk and beat well. Grease a 9″ oven-proof skillet or casserole. Pour batter into cold skillet.
Bake for 15 minutes. Reduce heat to 350 degrees and bake 7 more minutes. Do not open oven door while pancake is baking. Serve immediately with butter, confectioners sugar, syrup or applesauce. Makes 3-4 servings.
TINY TOT PUMPKIN BREAD
Margie Riedmann Sobczyk
3 1/3 cups sifted flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking powder
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
1/4 tsp. cloves
2 cups pumpkin
Sift dry ingredients into mixing bowl. Make a well. Pour
in remaining ingredients and mix until smooth. Pour
batter in 3 well greased and floured loaf pans. Bake at
350 degrees for 1 hour or until it tests done. Cool
slightly, then remove to racks. Makes 3 loaves.
GERMAN POTATO PANCAKES
Aunt Millie Riedmann Mead (1945)
6 raw potatoes
3 eggs
1/2 tsp. baking powder
1 tsp. salt
2 tsp. flour
A little milk
Peel large potatoes and soak several hours or overnight in cold water. Drain, grate, and for every pint, allow 2 eggs and about a Tbl. of flour, 1/2 tsp. salt and a little pepper. Beat eggs well and mix with rest of the ingredients. Drop by s on a hot buttered griddle or fry pan (heavy cast iron if possible). Turn and brown on both sides. Serve with applesauce. Note: Aunt Millie uses this, and is known for them.
APRICOT-PINENUT MUFFINS
Beth Riedmann
2 cups flour
1/4 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup plain yogurt
1/4 cup milk
1/4 cup butter or margarine, melted and cooled
1 egg
2 Tbl. honey
1 tsp. vanilla
3/4 cup chopped dried apricots
1/2 cup (3 oz.) pine nuts divided
Preheat oven to 400 degrees. Grease 12 muffin cups or tins. In a large bowl, stir together flour, sugar, baking soda and salt.
In another bowl, stir yogurt, milk, butter, egg, honey, and vanilla until blended.
Make a well in center of dry ingredients. Add yogurt mixture and stir just to combine. Stir in apricots and all but 2 Tbl. pine nuts. Spoon batter into prepared muffin cups and sprinkle with reserved pine nuts. Bake 15-20 minutes or until they test done. Remove to wire rack. Cool 5 minutes before removing from tins. Finish cooling on rack. Serve warm or cold. When completely cooled, store in air tight container. These freeze well.
DUMPLINGS
Sharon Riedmann
Bring to boil:
1 cup water
1/2 tsp. salt
1 Tbl. oleo
Add 1 cup potato flakes and remove from heat. Stir with fork and set aside to cool. (One cup of mashed potatoes may be substituted for flakes)
Combine:
1 cup flour
1 Tbl. cream of wheat
1 egg
Mix with mashed potato mixture. Roll out on floured board and knead. Cut in pillows to size. Drop in salted boiling water for 10 minutes. Makes 40 small pillows.
Note: I got this from Gayle. I don’t know where she got it, but if I can do it; it’s easy.
BAGELS
David & Kathy Quistad
Dissolve in cup of warm water:
2 pkg. of dry yeast
4 Tbl. of sugar
2 Tbl. of dried minced onions
2 tsp. of salt
Add 1-1/2 cups of warm water to yeast mixture.
Gradually work in 5 to 6 cups of flour. Knead until smooth. Let rise until double in greased bowl. (1-1/2 hours)
Punch down. Form into balls slightly larger than a golf ball. Flatten the ball out slightly between your hands. Make a hole in the middle with your thumbs.
Drop bagels into rapidly boiling salted water. Boil on each side 2 to 3 minutes. Drain on towel.
Place on greased cookie sheet. Bake in 400° oven for 20 minutes or until brown.
The neat thing about these is that they stay moist and fresh tasting for an amazing length of time. Although they usually get eaten right away, they are also a standard for hunting and fishing trips.