Buttermilk Scones

1 Qt. buttermilk hot -( I use 1 Qt. Hot water and 3/4 C. Pwd. Milk, mixed well-
add 1 T. of white vinegar, or lemon juice let sit in mixer bowl.
Add 2 T. cooking oil, 2 T. instant yeast, 4 T. Honey, (or 1/2 C. Sugar), 2 eggs, 1  1/2 tsp. Salt, 3 tsp. B. pwd., 1/2tsp. B. Soda, and 4 C. Bread Flour. Mix well, add flour about 4 C. till dough pulls away from the sides of mixing bowl- not too dry. Let raise in pan, or turn out into a greased bowl covered to rise.. till double-
Heat oil in electric skillet or fryer to 375○- 400○
 Roll dough out on a lightly oiled counter top to about 1/4 inch thick, cut into slices with a nylon pizza cutter or plastic knife so you don't scratch your counter . I use oil because flour makes the oil yucky:)
The dough can raise a little after it is rolled and cut, or not, it really isn't important! If it is looking too thick, stretch it out before slipping it into the hot oil- to test the oil I cut a tiny piece and try it out!
Fry about a minute or so till golden then flip over to fry the other side.
Serve with honey, butter, honeybutter, jam, peanut butter, Chili and grated cheese, pwd. sugar, cinnamon sugar- or plain... they are pretty delicious!
We have made this recipe countless times in the past 25 years! I used to make the dough when we lived in Vernal and Robert's secretary would come and pick it up, and she would cook the scones at the Institute for the College kids! We make it when we have big groups of kids over for Family Night and when we have a huge gathering of people, or when we need comfort food! They go great with a bwol of Chili or with soup!

Pumkin Cake- Tradition at Thanksgiving, Christmas, etc.

PUMPKIN CAKE

CAKE: 1 box yellow cake mix, reserve 1 cup dry mix for topping 1/2 c. melted butter 1 egg FILLING: 1 lg. can pumpkin pie filling 2 eggs 2/3 c. evaporated milk or whole milk TOPPING: 1 c. yellow cake mix 1/4 c. sugar 1/4 c. softened butter Preheat oven to 350 degrees. Grease bottom only 9 x 13 inch baking dish, oblong.In a large bowl, beat together dry cake mix, melted butter and egg until well blended. Pour batter evenly into the bottom of baking dish. Mix pumpkin pie filling, eggs and milk by hand until the mixture is smooth and well blended. (For filling do not use a mixer.) Spread filling over cake batter. In a small bowl mix together reserved dry cake mix, sugar, and butter. Sprinkle over the filling. Bake at 350 degrees for 50 minutes. Serve Hot or Cold with Ice-Cream or Whipped Cream Print This Recipe

Raspberry Cake/Crumble/ Bar

The crust  is made just like the Pumpkin Cake recipe-

For the Crust use one yellow cake mix- put into mixer- reserve 1 C. in a smaller bowl.

To the cake mix in the mixer add 1 egg, 1/2 C. melted butter, 1 egg, press into 9 x 13 pan

Raspberry Filling-

One qt. bag of fresh or frozen raspberries - put in a saucepan over medium heat,

add 1/3 C. sugar,1 tsp. lemon juice. 
In a cup, add 2-3 T cornstarch and 1/3 C. Water, mix till smooth, add to the pan and stir until thickened- pour over crust

add 1/4 C. sugar, and 1/4 C. butter to the 1 C. reserved cake mix, crumble on top.- This is fabulous served hot with a bit of vanilla ice-cream:) Or serve as a bar when in is completely cool. I don't know anyone that doesn't like this, it seems to be a big hit around here!

 YUMMY!

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Custard for Banana Cream Pie Filling

In a large sauce pan, beat 6 egg yolks, 1 1/2 C. Sugar, 6 T. Cornstarch, and 1/2 tsp. Salt;stir in

3C. milk, and 2 T. butter. Cook over med. heat, stirring constantly, until the butter melts and the mixture thickens about 6 minutes.

Remove pan from heat and stir in 2 tsp. Mexican Vanilla.

Transfer custard to a l bowl, and cover with plastic wrap on its surface to prevent skin from forming. Refrigerate for 2 hours. Whip 1 C. whipping cream and fold into the cooled custard. Slice 3 bananas into each prepared and cooled crust and spoon custard over them.

Chill.

( if you can wait! - Or eat the custard without a crust, either way you won't be dissapointed!)

This makes enough custard for two- 10" pies:) YUMMY! Or make 3 smaller pies, you get the idea, it makes a lot.. it can be halved- but why would you do that if you are going to the trouble to make one, share with a neighbor, or friend, teacher, have a party:)

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You will need two pie crusts, baked, and cooled. Try my recipe here-
Easy & Yummy Pie Crust

Easy & Yummy Pie Crust

Cream Together with Mixer:

1/4 C. butter

1/4 C. Margarine

2/3 C. shortening

Add:

1 T. Sugar

1/2 tsp. B. Pwd.

1 tsp. Salt

1 T. Pwd. Milk

(add half of the flour and mix, and then add ice water and the remaining flour, mix )

3 C. sifted all purpose flour

1/2 C. cold water - may need 1 T. more water

Roll out very thin on a floured counter in a circle, fold in half and then in fourths,pick up and set into pie pan, unflod and crimp edges.

Bake at 450 degrees for 10-12 minutes- (lightly golden edges)

Makes two 10" and one 8" Crust.

If you are making a filled pie, use the baking instructions for your pie recipe.

Mine are  mostly 450 degrees for 45- 60 minutes:)

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Vanilla Sour Cream Wedding Cake (white)

2 boxes white cake mix - Duncan Hines works great

2 C. all-purpose flour

2 C. Sugar

2  2/3 C. water

1  1/2 tsp. salt

1/4 Veg. oil

2 tsp. vanilla

2 C. Sour Cream

8 large egg whites

Mix dry ingredients in a large bowl, whisk together and add remaining ingredients mix 2 min. (low if using a electirc mixer)

Bake at 325 degree until cake tests done- I start out at 20 min. and check every 5 minutes.

Makes   4 - 9inch pans ( with enough left over for a 2 dozen mini cupcakes) , one 12x 18 sheet or 2  9x13 pans one 12" round and one 8 "round and one 6 "or

one 12" round and one 10" round or one 16" round or one 14" round and one 6" round

 (recipe may be cut in half)

Cool on a rack when cool, put on a plate and put in freezer 40 minutes or so. 

I like to wrap the frozen cake up in several layers of saran wrap and put back in the freezer till I am ready to frost it- it is so much easier to frost a frozen cake! and I leave cake that is extra in the freezer-to have on hand. Trim cake to be flat, use a little regular frosting to fill between the layers and then-

Put frozen cake on a cake plate and put wax paper around the edges (cut off little strips and stick them under to keep the plate clean while frosting:)

Frost with Vanilla buttercream frosting:

6 T. Soft Butter

1 lb. Pwd. Sugar

4 T. Milk, half and half or Cream

1 tsp. mexican vanilla- of course!

tiny dash of salt

Mix up, take a small amount( 3/4 C. ) 

and add a little more milk to make thinner-

use this to lightly frost the cake- this keeps the crumbs from being a problem.

Then frost the cake with the rest of the buttercream frosting. to get the frosting smooth-

run the knife under hot water and smooth over frosting:)

Just for fun....We like to decorate ours with a few flowers cut from large marshmallows- just cut the end with kitchen shears into petals, or to make longer petals cut them lengthwise use a bit of frosting to hold down petals, and a candy for the center- I used red  skittles.

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Almost Krispy Kremes- Aunt Amy Torgersen

Almost Krispy Kremes

1 1/2 C. Warm Milk

2 T. yeast

1 1/2 C. cold mashed potatoes

1/2 C. sugar

1/2 C. oil

2 tsp. salt

2 tsp. vanilla

 1/2 tsp. Baking soda

1/2 tsp. baking powder.

2 eggs

 5 1/2- 6 c. flour

Dissolve yeast in milk, add potaotes, sugar, oil salt, vanilla, b.soda, b.pwd., and eggs, 

mix well, add enough flour to form a soft dough. 

Place in a greased bowl, turnign once to grease the top.

Cover and let rise in a warm place until doubled, about 1 hour.

 Punch down. roll out on a floured surface 1/2 inch thick. Cut with a 3" donut cutter- (I use a glass) use a pop cap to cut out the center:)

Place on greasead baking sheets and let rise until almost doubled, about 45 minutes.

Meanwhile, make cinnamon sugar with 1 C. sugar and 2 tsp. cinnamon. 

Heat oil to 350 Fry donuts until golden , flip over. Drain on paper towels,

 roll in cinnamon sugar or drizzle with a pwd. sugar glaze.

Yeild about 2 1/2 dozen

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