Sweet Breads & Pastries

Grandma Emma Fjordbak’s Danish Fritters            Ron & Glenda Mixer

raisins                                          3 cups scalded milk

2 pkg dry yeast                          3 cups water

2 Tbsp sugar                               1 Tbsp margarine

1 cup warm water                       5 tsp salt

¼ cup white granular sugar     16 cup flour

Boil raisins; drain. Set aside. Dissolve yeast and 2 Tbsp sugar in warm water. Set aside to double. Combine scalded milk, water, margarine, salt, and sugar.  Add yeast mixture (make sure milk mixture is not hot). Add 6 cups flour by mixer.  Gradually add remaining 10 cups by hand. Add raisins to dough.  Let rise until double in size.  Form into a figure 8.  Deep fry until brown.  Roll in sugar.  Enjoy!

Danish Fritters                        Stewart & Beverly Benesh

Scald 3 cups milk

3 cups water

5 tsp shortening

Scant 1 cup water to dissolve 2 pkg yeast

5 tsp salt

4 Tbsp sugar

Beat in 8 cup flour

Add about 5 more cups flour

1 cup raisins

Fjordbak Fritters                        Nancy Mack

2 cup milk, bring to a boil            2/3 cup sugar

2 cup water                                      6 cup + 4 - 6 cup flour

Heaping Tbsp lard                          1 cup warm water           Sugar to coat

4 tsp salt            2 pkg yeast

            2 cup raisins

Blend together milk, water, lard, salt, sugar & 6 cup flour. In another bowl dissolve yeast in warm water. Add to first mixture. Add raisins. Knead in additional flour until it doesn’t stick to bottom of pan, kneading constantly. Grease pan; place dough in it, allowing it to rise.  Punch down dough, allowing it to rise again.

Cut dough into rectangles 3-5 inches long & about 1 inch across.  Slit middle & pull one end through the slit, making fritter shapes. Fry in deep fat fryer until golden.  Shake in bag of sugar.  Allow to cool.

Dorothy's FAMOUS Fritters                        Justin & Jen Corrow

3 cups milk (scalded or till boils)            2/3 cup sugar

3 cups water 
                                                ½ cup luke-warm water

½ cup LARD (NOT crisco!!)                     2 pkg yeast

3 tsp salt
            flour                                   ½ cup raisins

Start with a lg metal pan.
milk (scalded or until boils).
Stir. Add to the same pan: water, lard,
salt &
sugar.
Mix luke warm water yeast. Add pan. Start adding flour to pan (there’s no amount listed, apparently you "eyeball" its thickness 
(in separate pan, bring raisins to boi. Drain & add to pan.
 Remove pan from heat. Cover with cloth. Let raise until dough is high. Punch down. Repeat this step again.
 On greased & floured surface, roll out mixture, cut into strips, cut slit in center of each & pull one end thru. Let them raise briefly. Deep fry them in a boiling pan of lard. 
Once fried, shake in paper bag of white sugar. EAT!!!!! Hot fresh delicious goodness!!!!

Dorothy’s Quick Butterscotch Rolls             Nancy Mack

2 loaves frozen bread dough            1 tsp cinnamon

1 (3 oz) pkg butterscotch pudding (not instant)

1 cup brown sugar                             1 tsp vanilla

½ cup melted butter                           ½ cup milk

Cut bread into cubes. Put in a well-greased Bundt cake pan.  Mix in remaining ingredients. Pour over bread cubes.  Let rise overnight.  Bake in 350° oven for 30 min.

Cinnamon Rolls                         Dorothy Bjerk

4 cups milk            3 pkg yeast                           Frosting

2/3 cup sugar        ¼ cup warm water               2 sticks Blue Bonnet

½ cup oil                4 Tbsp milk                         2 lb powdered sugar

3 tsp salt

2 eggs            8 cup flour

Mix together first column ingredients to lukewarm. Dissolve yeast in warm water milk. Add to mix. Knead in flour until smooth. Let rise twice. Pinch into rolls. Place on well greased pan. Bake 15-20 min. Frost.

Rhubarb Muffins (From Marcia Fjordbak)            Nancy Mack

¾ cup brown sugar                               ½ tsp salt

½ cup oil                                                ½ tsp baking soda

1 egg                                                       1 ½ cup flour

½ cup buttermilk or sour milk            1 cup rhubarb, chopped

1 tsp vanilla                                           ½ cup nuts

Preheat oven to 325°. Mix sugar, oil, egg, milk & vanilla.  Mix dry ingredients.  Mix together.  Pour into greased muffin cups. Sprinkle with a little white sugar & cinnamon. Bake 30 min.                        Makes 18 muffins.

Biscotti                         Dorothy Bjerk

3 ¼ cup flour                                       1 ¼ cup sugar

1 Tbsp baking powder                       3 eggs

½ tsp salt                                              2 Tbsp ammeretta

¾ cup butter, melted or very soft    1 ½ cup slivered almonds

Gingerbread                        Everett & Loraine Lord

1 cup brown sugar                       1 tsp cinnamon

½ cup butter                                  ½ tsp cloves

1 or 2 eggs                                     ½ tsp nutmeg

1 ½ cup sorghum – Molasses     2 tsp ginger

1 ½ tsp soda                                  1 cup HOT water

                                                        2 ½ cup flour

Preheat oven to 350°. Cream sugar & butter. Beat in eggs & molasses. Add soda & spices to HOT WATER until soda is dissolved. Add this mixture to the flour & sugar. MIX WELL. Pour into greased & floured 9 x 13 pan. Bake in 350° oven for 45 min.

Grandma Emma’s Gingerbread                        Nancy Mack

1 cup brown sugar       1 tsp baking soda

1 cup butter                  4 tsp ginger

1 cup molasses            2 tsp cinnamon

1 cup hot water            2 eggs

                                        2 ½ cup flour

Bake 25 min.

Banana Chocolate Chip Muffins             Nancy Mack

½ cup butter                                 2 cups flour

1 cup sugar                                   1 ½ tsp baking powder

1 egg                                              ½ tsp baking soda

1 tsp vanilla                                  ½ tsp salt

2 med ripe bananas, mashed      ¾ cup chocolate chips

1/3 cup milk                                 1 cup walnuts (optional)

Mix, put in greased 18 muffin cups.  Bake at 350° for 20 min.  Cool 20 min, remove from pan.

Cinnamon-Carmel Rolls                        Gig’s & Rhonda Reich

2 loaves bread dough, cut into 6 pieces per loaf            Makes 12 rolls

½ cup margarine, melted            Place rolls on greased pans.

1 large pkg vanilla pudding     Combine remaining ingredients.

2 Tbsp milk                                  Beat until smooth.

½ tsp cinnamon                           Pour over pieces of dough.

1 cup brown sugar            Let raise 2-3 hrs or refrigerate overnight. 
Bake at 375* for 30 min. Let cool 10 min. Then flip pan.

Banana Bread                        Jerry & Janey Nesbett

½ cup shortening            3 bananas, mashed

1 cup brown sugar          2 cups flour

2 eggs                               1 tsp soda

                                           ½ tsp salt

Preheat oven to 350°. Cream everything together. Bake for 1 hour. Turn oven off. Let sit in oven until cooled.

Banana Bread                        Marlin & Sally Fjordbak

1 ¾ cup flour                      1/3 cup shortening

¾ tsp salt                             2 eggs

1 ¼ tsp baking powder     1 tsp cinnamon

½ tsp baking soda             2 Tbsp milk

2/3 cup sugar                     4 med banana

Preheat oven to 350°. Mix together. Pour into greased & floured bread pan. Bake for 60 to 65 min or until test knife comes out clean.

Banana Bread                        Gig’s & Rhonda Reich

1 cup sugar                                 2 eggs, well beaten

½ cup butter or margarine       ¼ tsp salt

1 tsp soda                                    3 mashed bananas

3 Tbsp hot water                        1 ¾ cup flour

Mix butter, sugar & eggs, Dissolve soda in hot water, and 1 cup flour.  Add mashed bananas and rest of flour.  Bake at 350° until done.            Makes 1 loaf.

Apple Danish Kringle

Mix as for pie crust:            Add:

2 Tbsp sugar                   ½ cake yeast in

1 tsp salt                           4 egg yolks

4 cup flour                      1 cup warm water

1 cup shortening

Let rise until double in bulk.  Divide into 3 parts.  Roll each thin.  On half of each, put beaten egg white.  Brown sugar and any fruit (apples).  Fold over.

Let rise about 1 hour and bake.  When cool, frost with butter frosting and nuts.

Breads

Danish Rye Bread                         Ron & Glenda Mixer

(Compiled from Grandma Hanson, Grandma Fjordbak,

Dorothy Bjerk & Marcia Slocum)

1 pkg yeast            4 ½ cup stone ground rye flour

1 tsp sugar            2 ½ cup stone ground graham flour

1 cup of warm water            2 cups stone ground whole wheat flour

            3 cups white flour

            1 Tbsp salt

            1 Tbsp sugar

4 cups warm water (NOT hot or it will kill the yeast).

Dissolve yeast and sugar in water.  Set aside to double.  In a large bowl, combine all flours, salt & remaining sugar. Form a whole in the middle.  Pour yeast and water mixture into hole as well as the remaining water. This is a batter bread, not a kneaded bread so you will limit the water and use only as much as needed.  Using a large spoon or gravy fork, stir as long as you can. Use your hands to work in all the flour. Keep one more cup of warm water on the side just in case you need to add a little more to get the flour in.  Cover and put in a warm place to raise.

Divide the dough into three equal parts. Grease three loaf pans. Using water on your hands, pick up and mold each 1/3 into a pan. Pat lightly down so the dough reaches the corners. Let rise 20 minutes.

Bake at 425° for 15 min. Turn oven down to 350° for 40 minutes.

Turn out onto bread board. Let cool 15 min. Put in plastic bag with the end open. You do this to keep the moisture in the crust area.

Grandma Emma’s Rye Bread (3 loaves)            Nancy Mack

6 cup white flour            1 cup warm water            1 cup warm water

6 cup rye graham flour            2 tsp sugar            1 tsp yeast

            2 tsp salt            4 cup warm water (approx.)

Mix white flour & graham flour together. In another bowl, combine warm water, sugar & salt.  Add to flour.  Dissolve yeast in 1 cup warm water. Add to flour mixture.  Add remaining warm water. Squish with your hands until thoroughly mixed. 

Dorothy’s variation Rye Bread                        Nancy Mack

5 cup rye graham flour            1 cup warm water            1 cup warm water

3 cup white flour            2 tsp sugar            1 tsp yeast

2 cup whole wheat flour            2 tsp salt            4 cup warm water (approx)

2 cup pure rye flour

Mix together all flours. Add 1 cup warm water with sugar & salt dissolved in it.  Add another cup warm water with yeast dissolved in it.  Add another (approximately) 4 cup warm water & squish with your hands until thoroughly mixed.

Rye Bread                        Stewart & Beverly Benesh

7 cups wheat, Rye or pumpernickel flour

6 cups white flour            2 cup water

1 pkg yeast            2 tsp salt

¼ cup lukewarm water            1 tsp sugar

Mix all flours in large bowl.  Make hole in center. In another bowl, dissolve yeast in lukewarm water.  Add to hole in flour.  Add remaining ingredients.  Stir as much as you can. Add 2 more cups water until dough is in a ball.  (Keep hands moist with water) Let rise in 2 greased loaf pans Bake at 375° for 20 min. Then bake at 350° for 60 min or so.

Dinner Rolls   (I use this dough to make cinnamon rolls)            Mishelle Lord

½ cup water            ½ cup lukewarm water

½- ¾ cup sugar            1 tsp sugar

½ cup butter            2 pkg yeast

1tsp salt            2 eggs, beaten

1 ½ cup cold water            8 cup flour (approx.)

In saucepan, combine ½ cup water, ½ cup sugar, butter & salt.  Heat on stove, stirring constantly until butter is melted.  Add 1 ½ cup cold water.

In a 2 cup measuring cup, dissolve yeast & 1 tsp sugar in lukewarm water.  Set aside.  When 1^st mixture is no longer hot, add eggs.  Stir in yeast mixture.  Stir in 4 cups flour.  Gradually knead in additional flour until dough is no longer very sticky and is easy to knead.  Butter the bottom and sides of mixing bowl.  Turn dough over in bowl to coat.  Cover bowl with lint-free towel or plastic wrap.  Set in warm place.  Let rise to double.  Punch dough down and shape into rolls.  Arrange on greased pan, remembering to leave room for rolls to rise to double.  (I like to make mine rather flat).  Cover with a lint free towel or plastic wrap.  Set in warm place to rise to double.

Bake at 400° for 10-12 minutes, or until golden brown.  Butter tops of rolls.

Note: This dough can be stored in refrigerator and used a little at a time. Allow 2 hours to prepare.

Cheddar Cheese Cornmeal Muffins             Nancy Mack

1 ½ cup flour            Pinch pepper

½ cup cornmeal            1 egg

1 Tbsp baking powder            1 cup milk

½ tsp salt            ¼ cup melted butter

            1 ¼ cup grated sharp cheddar cheese

                        (or other favorite)

Preheat oven to 425°. Blend flour, cornmeal, baking powder, salt & pepper in a bowl. Beat egg, milk & butter.  Add to dry mixture. Stir until thoroughly moistened.  Add 1 cup cheese.  Spoon into well-greased muffin cups. Sprinkle remaining cheese over each muffin. Bake for 15-20 min. until golden. Serve with butter.

Aunt Dorothy’s "Quick Croissants"            Ron & Glenda Mixer

1 env yeast, active dry or compressed            1 egg

1 cup warm water            1 cup unsifted flour

¾ of 12 oz can evaporated milk, undiluted                  ¼ cup butter, melted & cooled

1 ½ tsp salt            1 cup firm butter

1/3 cup sugar            4 cup flour

In bowl, let yeast soften in water. Add milk, salt, sugar, egg & flour. Beat to make a smooth batter. Blend in melted butter; set aside.  In a large bowl (I use my big Tupperware bowl as you need a cover) In another bowl, cut firm butter into 4 cup flour until butter particles are the size of kidney beans.  Pour yeast batter over top & carefully turn mixture over with a spatula to blend just until flour is moistened.  Cover & refrigerate for at least 4 hrs, or up to 4 days. Remove dough to a floured surface, press into a ball. Knead about 6 turns to release air. Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough in refrigerator. Roll into circle about 17” in diameter. Using a sharp knife, cut circle into 8 equal pie shaped wedges. Roll each edge toward its point. Shape each roll into a crescent & place on a greased baking sheet. Beat together 1 Tbsp water & 1 egg. Brush the tops of the crescents. DO NOT speed rising by placing rolls in a warm spot. When double bake in 325° oven until lightly browned.

Note: They are very good. A lot of times I mix them a couple of days ahead, divide & only bake half of them as the dough keeps up to 4 days. Or only bake one of the parts for a meal. They are so good & it takes the butter.

Dorothy’s Quick Croissants                        Nancy Mack

1 env, dry yeast            In bowl, let yeast soften in water.

1 cup warm water            Add milk, salt, sugar, eggs & 1 cup flour.

¾ cup evaporated milk, undiluted            Beat to make a smooth batter.

1 ½ tsp salt            Blend in melted butter.  Set aside.

1/3 cup sugar            In a lg bowl, cut up firm butter into

1 egg            remaining flour until butter particles

5 cup flour            are the size of dried kidney beans.

¼ cup real butter, melted and cooled            Pour yeast batter over flour mixture.

1 cup firm real butter, at room temp            Carefully turn with a spatula until flour is

1 egg beaten with 1 Tbsp water            moistened.  Cover with plastic wrap.

            Refrigerate for at least 4 hr, or up to 4 days.  To use: Remove dough to a floured surface, press into a ball and knead about six turns to release air.  Divide into 4 equal parts.  Shape 1 part at a time.  Roll into a circle about 17 inch diameter.  Using a knife, cut circles into 8 pie pieces.  Roll each wedge wide part into the point to form croissant.  Shape croissant on a greased cookie sheet, curving it.  Cover and leave to rise.  Brush with egg and water mixture.  Bake at 325° for 35 min.

Dorothy’s Red Lobster Garlic & Cheese Biscuits             Nancy Mack

2 cups Bisquick            ¼ to ½ cup butter, melted

2/3 cup milk             ½ tsp garlic salt

½ to 1 cup shredded cheddar cheese            1 tsp parsley flakes

Mix Bisquick, milk & cheese until soft dough forms, beat 30 seconds. Mix butter, garlic salt & parsley flakes.  Dip balls of biscuits in the butter mixture.  Drop on greased cookie sheets.  Bake at 450° for 10 min until lightly browned.

Nutty Whole Wheat Bread                        Dorothy Bjerk

1 1/8 tsp active dry yeast            1 Tbsp olive oil

½ cup warm water            1 ½ cup whole wheat flour

½ cup warm milk            1 cup all-purpose flour (white)

4 tsp honey            ½ tsp salt

Aunt Margaret's Refrigerator Rolls            Paul & Ruth Prescher

1 cup boiling water            1 cake yeast

1 Tbsp shortening            `/4 cup lukewarm water

1/3 cup sugar            1 tsp sugar

1 tsp salt            1 egg, beaten

            3 ½ - 4 cup flour

Combine boiling water, shortening, sugar & salt. Let cool until lukewarm.

Dissolve yeast in lukewarm water. Add sugar & egg. Combine two mixtures.

Add flour. Place in greased bowl. Let rise until double. Punch down & shape into buns or rolls. Let rise again, until double. Bake at 400° for 12 to 15 min.

~ You can place dough in refrigerator over night. About 2 hours before serving time shape into buns or rolls. Let rise and bake.

Butterhorn Rolls                        Gig’s & Rhonda Reich

1 cup milk            Scald milk, shortening, sugar & salt.

½ cup shortening (Crisco)            Let cool until lukewarm (important)

½ cup sugar            Add yeast. Stir until dissolved.

1 tsp salt            Add eggs to above mixture.

1 cake yeast or 1 pkg dry yeast            Pour flour in at once.

3 eggs, well beaten            Put on lightly floured board.

4 ½ - 5 cup sifted flour            Knead lightly.

butter, melted            Place in well greased bowl. Cover. Let rise until double in bulk.  Divide into thirds.  Roll each third into 9” circle. Cover with melted butter.  Cut (pizza cutter works great) into 4 pieces (pie shape) then each quarter into four pieces.  Start rolling from big end and roll each strip.  Brush each roll with butter & let rise until light or immediately place on tray and freeze.  Remove and place in plastic bag for storage.  If frozen, let thaw 2 ½ - 3 hours; rise. Bake 350° for 15-20 min. 

Dumplings, Noodles, Popovers, Lefse...

Emma Fjordbak’s 1 recipe dumplings            Stewart & Beverly Benesh

3 cups scalded then cooled milk            Soup

1 # butter            Boil cut up chicken

1 tsp salt            salt & pepper

8-10 cups flour            onion

6 egg yokes            carrots

Mix 1 at a time in dough.            celery

They swell when cooked           

Homemade Noodles                        Everett & Loraine Lord

1 egg, beaten            Mix well. Roll very thin on a lightly floured board

2 Tbsp milk            Keep dusted so it doesn’t stick to board.

½ tsp salt            Let dry 2 hrs (1 hour on each side).

1 cup flour, or enough to make dough stiff.            CUT in thin strips.

            Shake the noodle strips apart.

Drop into boiling broth, soup or boiling salted water.

Cook 15 min or until tender.             This recipe makes 3 Cups uncooked noodles.

            You can store in freezer. Ready for instant use.

Dorothy’s Homemade Dumplings             Nancy Mack

1 cup milk            Bring milk, butter & salt to boil.

2 eggs             Remove from heat.

½ cup butter            Add eggs, flour (& chives, opt.)

½ tsp salt            Stir until stiff.

1 ½ cup flour (about)            Add to boiling broth

3 Tbsp chives (opt)            (such as homemade chicken soup)

Fleeta Larsen’s Homemade Noodles             Nancy Mack

1 egg            Beat egg slightly. Add salt.

¼ tsp salt            Add flour until stiff.

2/3 cup flour (more as needed)            Roll on flour until paper thin.  Dry.

                        Great in homemade chicken soup.

Dorothy’s Popovers                        Nancy Mack

3 eggs            Preheat oven to 375°.

1 cup milk            Beat eggs. Add flour, milk, salt & butter.

1 cup flour            Beat just until blended. Do not over beat.

½ tsp salt            Pour into 8” well-greased muffin cups.

3 Tbsp butter, melted            Bake for 50 min, or until done.

Homemade HUSH PUPPY MIX                        Paul & Ruth Prescher

This recipe makes 3 batches (4 1/2 cups).

Makes about 4 dozen (48) in each batch.

4 ½ cup (37 oz) self-rising cornmeal (don't substitute)

2 Tbsp sugar            1 Tbsp black pepper

2 Tbsp garlic powder            ½ tsp crushed pepper flakes or cayenne pepper

In a bowl, combine the first 5 ingredients; Mix Well. Store in an airtight container in a cool dry place for up to 6 months. I keep in the refrigerator or freezer.

Additional Ingredients to be added just before cooking.

1 can (8 ½ oz) cream style corn            1 onion, diced

1 egg            1/8 - ¼ cup buttermilk

            cooking oil for deep-fat frying

In a bowl combine 1 ½ cup of mix, creamed corn, onion & egg. Stir just until moistened. In an Electric Fry Pan or Fry Daddy deep-fat fryer, heat 1 ½ inches of cooking oil to 375°. Drop batter by teaspoonful into hot oil; fry until golden brown. Drain on paper towels. Serve warm.

Potato Dumplings                         Ron & Glenda Mixer

Start with cold mashed potatoes & add equal parts of flour & a salt to taste. Mix together until you can form balls. Drop into a kettle of boiling water. Cook for 20 min. (Serve with melted "lard") or sauerkraut! Gravy is good too.

Lefse                        Ron & Glenda Mixer

4 ½ cup water            4 cup instant potato flakes

1 ½ stick butter            2 ½ cup dry milk

            1 tsp salt

            1 Tbsp sugar

Mix together column 2 together. Set aside Heat water & butter until boiling. Mix with dry mixture. Put in a 9 x 13 pan in refrigerator overnight (uncovered).

In the morning divide into thirds & add ¾ cup flour to each third. Mix like pie crust. Make into balls & roll out thin. Cook on griddle until lightly browned (no oil). Serve warm with butter & sugar, sugar & cinnamon or with meat & gravy.