Saffron bread is one of my favorite holiday breads. I think it is best warm with Thimbleberry jam, but raspberry is a good second choice.
This recipe calls for mixing the dough then letting it rise before kneading. We were not sure why, so we did an experiment. We made both dough “exactly” the same (used weights and did at same time) and we kneaded before rising on the one, and after kneading on the other. There is a difference in taste, but it was minimal. However, most everyone voted that kneading after the dough rose tasted better.
This bread drys out quickly. Be sure to cool it and wrap in an airtight bag or tin foil. It freezes well and tastes great toasted.
Mom really likes Red River Cereal and wanted me to try it. I agree. It is very good! However, it takes awhile to cook, so we decided to look for muffin recipes that use it. After cooling the muffins, we freeze them for an easy breakfast. Just remember to pull early so they can thaw out.
This is Grandma Mable’s recipe that she sent to Uncle Tim with some modifications and comments that he and Oma made. While the recipe calls for an angel food cake pan, Uncle Tim only remembers Grandma making in loaf pans. So, that is the way I will make it too 🙂
Instead of using candy fruitcake mix, mix and match your favorite combination of dried fruits; such as apricots, cranberries, currants, golden raisins, candied ginger, orange peel and a few candied cherries.
I have no idea where Mom found this recipe years ago. I am pretty sure it was in a “how to Mom” type book. We rarely made chocolate chip cookies growing up, but we made these often. Usually we made them drop cookies, but bar style gets them done a lot faster! They are a dryer, crispier cookie, so add a little extra water if desired.
While you can use any type of cereal, corn flakes or rice cereal is the best. One day I made them for the family I was babysitting and used Cheerios. Dom informed me that I could put most anything I wanted into the cookies I made for them, but NEVER use Cheerios again 🙂
Use 1 cup of your favorite “fillings”. Growing up we usually used half unsweetened coconut flakes and chocolate chips. But mix and match with walnuts, pecans or other favorite nuts, raisins, craisins or dried cherries (or other dried fruit sliced in small pieces) and your favorite chocolate chips.
I am not sure where we found this recipe, but it was one of the first truffle recipes we tried.
If you prefer not to eat “raw” flour, place flour on cookie sheet and bake for 5 minutes at 350 degrees. Cool before using. The truffles will have a nuttish flavor.
Aunt Bonnie made us these cookies for the first time nine years ago. She told us that “if you break them into three pieces without talking, your wish comes true”. It has never been proven, since my kids can’t stop talking long enough to break a cookie into three pieces 🙂
Allan and I discovered this recipe in Grandma Reble’s collection when I went to Colorado with the McGuire’s for the first time. Since getting married, we go to Colorado every few years and usually make at least one recipe from Grandma’s collection.
As you can see from the notes, Grandma thought they were “very good”. We still make them often because they have always been one of our favorite cookies. Years later, Oma gave Andrea a very similar recipe.
In our family, we do not use butterscotch chips. If we use chocolate chips, they are “Cowboy Cookies”, but if we use M&M’s they are “Cowgirl Cookies”. I can not remember who insisted on that name change, but it was probably Andrea.
These scones were a favorite treat at Allan’s coffee shop. They are super easy to make, but also super easy to mess up.
Be sure to start with cold butter and cold whipping cream. The less the dough is handled, the better the scones will be. Feel free to make the dough and place in the refrigerator a few hours or over night before baking. Remember that a cold dough and a warm preheated oven help these scones stay nice and flakey.
We do not always go to the fair. We enjoy it, but sometimes, we enjoy other things instead. This year, we went camping!
When we first made these in July 2009, we also made elephant ears on the same day. We had spent the day at the fair and we told the kids we would buy them one treat and since Momma knew how to make these at home, they decided on a treat we could not make . After making these, Mark put this warning on the bottom of his blog,
WARNING! Do not make these and elephant ears at the same time. You might get sick.
Other than birthdays, we rarely have chicken nuggets. For birthdays, the kids enjoy dinosaur nuggets eaten in a very specific way. Make them some dinosaur nuggets one day and ask if you are curious.
The other day, Andrea really wanted some nuggets, so she made some along with homemade chips. Thank you camp Patmos and Career Center for teaching Andrea the proper way to deep fry 🙂
