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.