Free Recipes

Sour Cream Crescent Rolls

by LeAnn Ralph on in Breads, Buns, Dinner Rolls, Rolls

Start your Thanksgiving dinner planning with this recipe for Sour Cream Crescent Rolls.

If you would like to serve fresh homemade crescent rolls for a special dinner or family get-together, this recipe takes only 2 hours from start to finish.

2 packages of dry yeast (or 4 teaspoons bulk yeast)

1 cup warm water

1 cup buttermilk (or 1 cup milk with 1 tablespoon of lemon juice added)

1/2 cup sour cream

1 stick butter (or margarine) softened

1/3 cup sugar

1 teaspoon salt

6-7 cups flour

Dissolve the yeast in the warm water. Add buttermilk, sour cream, butter (or margarine), sugar, salt and 2 cups of flour. Use an electric mixer or a wire wisk and blend for several minutes. Add the remaining flour. Knead for 5 minutes. Let the dough rest for 20 minutes.

To make the crescent rolls: divide the dough in half. Roll each half into a 12-inch circle (mine usually ends up being more of rectangle than a circle, but it works, so who cares?). Spread soft butter onto the circle of dough. Cut the circle in half. Cut each half into quarters. Then cut each quarter into three pieces (as if you are cutting a pie).

Roll up each piece of dough, beginning with the wide end. Place on a greased cookie sheet with the “point” underneath. Let rise in a warm place for 45 minutes before baking.

Bake at 350 for 20 to 25 minutes or until golden brown. Allow to cool for 10 minutes and remove from the cookie sheet.

This recipe makes 2 dozen crescent rolls. Total time (including time to bake) is about 2 hours.

Easy Blueberry (or Cherry) Cheesecake Recipe

by LeAnn Ralph on in Cakes, Desserts

This recipe is so easy that even my husband can do it.

(His specialities are boxed mac-n-cheese, Ramen noodles and frozen pizza!)

Prep time: 20 minutes

Baking time: 55 minutes

Crust:
2 packages of graham crackers (18 “cracker sheets”)
1/2 cup (1 stick) butter or margarine

Batter:
8 ounces of cream cheese (softened)
1 egg
1 can (14 ounces) sweetened, condensed milk
3 tablespoons lemon juice
1 can (21 ounces) of blueberry or cherry pie filling

Crush the graham crackers (I put 4 or 5 “cracker sheets” at a time into a sturdy plastic freezer bag and crush them with a rolling pin). Put cracker crumbs into a medium-sized bowl and pour melted butter/margarine over the crumbs. Mix thoroughly. Press into a 9×13 ungreased pan.

Use an electric mixer to beat the cream cheese and sweetened condensed milk until smooth (a minute or two). Add the lemon juice and egg and beat on high speed for another minute.

Pour the batter over the graham cracker crust. Drop the canned pie filling into the batter by spoonfuls at evenly-placed intervals.

Bake at 300 degrees for 55 minutes.

Allow to cool completely before cutting. Store in the refrigerator.

Hot Apple Cider With Cinnamon, All Spice and Orange

by LeAnn Ralph on in Beverages

When the thermometer reads 15 below zero in January, hot apple cider is sure to be a hit.

Flavored with cinnamon, all-spice and orange, this recipe for hot apple cider is sure to please young and old alike.

2 bottles of apple juice (46 ounce bottles or thereabouts)
3 cinnamon sticks
8 dried all-spice berries
1 orange

Half an hour before your guests will be arriving (or a half hour before you want hot apple cider to drink), pour the bottles of apple juice into a large kettle. Add the cinnamon sticks and all-spice berries. Slice up the orange, peeling and all, and put into the kettle with the other ingredients.

Heat on a medium setting until the mixture is just starting to simmer and then turn down on low and leave the burner on low to keep the cider hot. Makes approximately 12 servings.

Christmas Bread

by LeAnn Ralph on in Breads, Christmas, Norwegian

My first-generation Norwegian mother always made Christmas Bread for the holidays. The difference between Julekake and Christmas Bread is that Christmas Bread is not as sweet. It is delicious toasted and makes good sandwiches, too, especially sandwiches with cheese. Try with cream cheese, too.

This recipe makes two loaves.

– 2 cups warm water
– 2 packages of dry yeast
– 1/4 cup sugar
– 1 teaspoon salt
– 2 eggs
– 1/2 cup shortening (I have also used Canola oil)
– 1 to 2 cups of citron (if you really like the taste of citron, add 2 cups)
– 6 to 7 cups of flour

Dissolve yeast in warm water. Add 2 cups of flour, sugar, eggs, salt, shortening/oil and beat until smooth. Add citron. Add 4 cups of flour. Mix. Knead for 10 minutes. If dough becomes too sticky, knead in an-other 1/2 to 1 cup of flour. Let rise in a warm place for 45 minutes to an hour. Punch down dough. Knead for a minute or two. Shape into loaves. Place in greased loaf pans and let rise for 45 minutes. Bake at 350 degrees for 40 to 45 minutes. Turn out of pans. Allow the bread to cool before slicing it.

Potato Buns

by LeAnn Ralph on in Breads, Buns

This is the basic recipe for “Hot Cross Buns” except with potatoes.

2 packages dry yeast (or 4 teaspoons bulk yeast)
2 cups warm water
1 cup mashed potatoes
1/2 cup sugar
1/2 cup shortening
1 teaspoon salt
2 eggs
5 to 6 cups flour

Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs and 2 cups of flour. Beat until smooth. Stir in remaining flour. If the dough seems much too sticky, add flour by the 1/2 cup until it’s not quite as sticky.

Knead for about 5 minutes. (The dough will still be sticky and soft.) Place in a large, greased bowl and put in a warm place to rise for 1 hour.

Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes.

Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until golden brown.

Julekaga (Julekake)

by LeAnn Ralph on in Breads, Christmas, Norwegian

There are several ways to spell Julekaga. Take your pick. Either way, it’s a wonderful addition to the Christmas holiday.

In addition to making lefse for Christmas, my mother made julekake and Christmas bread. The difference between julekake and Christmas bread is that julekake is a richer bread.

This recipe makes two large round loaves.
– 2 cups milk
– 1 cup sugar
– 1/2 cup butter (or margarine)
– 2 packages of yeast
– 1/2 cup warm water
– 1 teaspoon salt
– 1 teaspoon cardamom (substitute cinnamon or nutmeg if you prefer)
– 7 cups flour
– 1 cup of raisins
– 1/2 cup of citron
– 1/2 cup of red candied cherries
– 1/2 cup of green candied cherries

In a medium saucepan, heat the butter, milk, sugar and salt until the margarine/butter has melted. Pour the milk mixture into a large bowl and let it cool.

Dissolve the yeast in the warm water and add it to the milk mixture. Add the cardamom (or other spice) and 3 cups of flour and beat until smooth. Mix in the fruit and 4 cups of flour. Knead the dough for about 10 minutes. If the dough becomes too sticky, knead in another 1/4 to 1/2 cup of flour.

Put the dough in a greased bowl and cover and let it rise in a warm place until doubled, or about one hour.

Punch down the dough and divide in half. Knead for a minute or so, and then form each half into rounds. Place the dough on a large greased cookie sheet and let rise for 45 minutes. (The loaves will become very large, so be careful not to put them too close to the edge of the cookie sheet.)

Bake at 350 degrees for 40 to 45 minutes. If the loaves start turning too brown, turn the oven down to 325. After you remove the loaves from the oven, brush them with shortening while they are still hot. This will help the crust to stay soft. Remove loaves from the cookie sheet. Allow the julekake to cool before slicing.

If you prefer, after the julekake is cool, drizzle on powdered sugar icing and decorate with cherries, walnuts or pecans.

Chocolate Raspberry Layer Cake

by LeAnn Ralph on in Cakes, Desserts

My husband loves raspberries, and this is one of his favorite desserts. I often make it as a birthday cake for him. The recipe (like the parfait dessert) can in no way, shape or form be considered a “heart healthy” recipe. But it is delicious! Also good with cherry pie filling instead of raspberry.

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup cocoa
2 cups sugar
1 teaspoon vanilla
2 tablespoons vinegar
2/3 cup cooking oil
2 cups cold water
1 can of raspberry pie filling (or cherry pie filling)
Frosting (recipe included below)

Measure the flour, baking soda, salt, cocoa, sugar, vanilla, vinegar, cooking oil and water into a mixing bowl and blend with an electric mixer on low speed for 1 to 2 minutes and on high speed for 3 minutes. Divide the batter between 2 greased and floured layer cake pans. Bake at 350 degrees Fahrenheit for 35 to 40 minutes or until cake is done and leaves no impression when patted lightly with your finger. Allow layers to cool completely. Remove first layer from the pan and place on a cake plate. Whip up the frosting.

Frosting:
3/4 cup shortening
3/4 cup butter
3/4 cup milk
1 1/2 cups of white sugar or brown sugar (the brown sugar makes a sweeter frosting)
2 teaspoons vanilla
1/2 cup plus two tablespoons flour

Warm the shortening, butter and milk in the microwave slightly to take off the chill— or else allow the ingredients to warm to room temperature. Put all ingredients into a large mixing bowl. Using an electric mixer, whip at high speed for five minutes, scraping the sides of the bowl occasionally with a plastic or rubber scraper.

Frost the bottom layer and spread half the can of raspberry pie filling on top of the frosting. Remove the other layer from the pan and place on top of the first layer. Use the remaining frosting to frost the sides and top of the cake. Spread the remaining raspberry pie filling on top of the cake.

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Quick Bread Mix

by LeAnn Ralph on in Biscuits, Breads, Breakfast

After my mom and dad retired from farming and moved to the house where I live now, I used to mix up this recipe for Mom so she would have it to make pancakes, biscuits or muffins.

10 cups flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups vegetable shortening

Cut the shortening into the flour, baking powder, sugar and salt. Continue working the mixture with a fork or a pastry cutter until it resembles finely ground meal. Quick Bread Mix can be stored in an airtight container for 6 weeks.

Pancakes
2 cups of Quick Bread Mix
1 1/3 cup milk
1 teaspoon vanilla
2 tablespoons sugar
2 eggs
If the pancake batter seems too thin, add a little more Quick Bread Mix. If the mixture seems too thick, add a little more milk.

Drop Biscuits
2 cups of Quick Bread Mix
1/2 cup milk
Mix thoroughly and then drop onto a greased baking sheet by spoonfuls. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.

Muffins
3 cups of Quick Bread Mix
1 cup milk
1 egg
1/2 cup sugar

Blend all ingredients just until the Quick Bread Mix is moistened. Drop by spoonfuls into greased muffin tins or muffin tins lined with cupcake papers. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown. Note: to make blueberry muffins add 1 cup of blueberries; to make apple muffins, add 1 teaspoon cinnamon and 1 cup of chopped apples.

Easy-Cheesy Casserole

by LeAnn Ralph on in Casseroles, Main Dishes

I have always loved mac-n-cheese, and this variation is one of my favorites!

1 pound of browned hamburger

1 1/2 cups of grated cheddar cheese

2 cups cooked macaroni (or egg noodles; I prefer to use egg noodles myself)

Parmesan cheese to sprinkle on top

1 can cream of mushroom soup

Combine hamburger and macaroni (or egg noodles) in a large baking dish.

Add cream of mushroom soup and mix well.

Stir in cheddar cheese.

Sprinkle Parmesan cheese on top.

Bake in 350 degree oven for 25 minutes.

Makes 4 to 6 servings.

Scones

by LeAnn Ralph on in Biscuits, Breads, Breakfast

My mother enjoyed these biscuits with a cup of coffee. They are especially good if you make them with dried cranberries.

4 cups flour
1/2 cup butter
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup sugar
1/2 cup raisins or dried cranberries (optional)
2 eggs
1 cup milk

Measure flour into a mixing bowl. Cut in the butter with a fork. Add the salt, sugar, and raisins (or cranberries) (if desired).

Measure the milk into a small mixing bowl. Beat the eggs into the milk. Pour the milk and egg mixture over the dry ingredients. Stir until the well mixed in. Knead for a minute or two until dough is moist.

Turn dough onto a well-floured surface. Roll out dough to about 3/4 inch thick. Use a biscuit cutter to cut out the scones.

Arrange on an ungreased cookie sheet and bake at 350 degrees Fahrenheit for 25 or 30 minutes until golden brown. Remove from cookie sheet. Allow to cool before serving.

Makes 12 to 18 scones, depending on the size of the biscuit cutter.

Refrigerator Muffins

by LeAnn Ralph on in Breakfast, Muffins

If you like muffins for breakfast and snacks, this recipe makes enough batter for lots of muffins. You can mix the batter up, refrigerate it and then bake muffins as you need them. One batch of batter will make about six dozen muffins (more or less), depending on the size of the muffin tins.

2 cups hot water
1 cup of wheat germ
1 cup of Canola oil (or another cooking oil)
3 cups sugar
4 eggs
4 cups of buttermilk (or milk with 4 tablespoons of vinegar or lemon juice)
9 cups flour
5 teaspoons soda
2 teaspoons salt
6 cups bran flake cereal (raisin bran works well)

Measure the wheat germ into a mixing bowl. Pour the hot water over the wheat germ. Let sit for a few minutes. Measure the Canola oil into the mixing bowl. Add the sugar. Beat in the eggs. Stir in the buttermilk or sour milk. Add the flour, soda and salt and stir together until thoroughly combined. Fold in the bran cereal until moistened.

Fill muffin cups lined with cupcake papers three-quarters full and bake at 350 degrees Fahrenheit for 20 to 25 minutes or until golden brown.

Store remaining batter in the refrigerator until you are ready to bake more muffins.

Shamrock Cookies

by LeAnn Ralph on in Cookies
  • 1/2 cup shortening
  • 1/2 cup butter or margarine
  • 2 cups sugar
  • 3 eggs
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 5 cups flour

Cream shortening and sugar together. Beat in eggs. Stir in milk, vanilla and salt. Mix in flour. Work the dough with your hands for a minute before rolling out.Shamrock St. Patrick's Day Cookies

Roll out the dough to 1/8 inch thick. Use flour as needed to roll out the cookies.

For each shamrock, you will need 3 heart-shaped cookies. Place one heart on an ungreased cookie sheet, then put one heart on each side at a 90-degree angle so the tips at the bottom are overlapping. Gently press the cookies together where they overlap. Take a lump of dough the size of a small walnut. Roll into a rope. Press one inch of the rope onto the bottom of the shamrock. Shape the remaining rope into a stem and flatten gently. (Four or five shamrocks will fit on each cookie sheet.)

Bake in a 350 degree oven for 12 minutes, or until golden brown. Immediately remove the cookies from the cookie sheet and allow to cool.

When the cookies are cooled thoroughly, frost with shamrock icing. For added decoration, use cookie sprinkles, if desired.

Shamrock IcingShamrock St. Patrick's Day Cookies

(makes enough to frost 2 dozen Shamrock Cookies)

  • 3 cups of powdered sugar
  • 1/4 cup soft butter or margarine
  • 5 or 6 tablespoons milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 10 drops green food coloringShamrock St. Patrick's Day Cookies

Measure the powdered sugar into a mixing bowl. Work the butter/margarine into the dry powdered sugar with a mixing spoon. Add salt and vanilla. Add the milk 1 tablespoon at a time and mix thoroughly after each addition. When the icing is finished, add the food coloring and mix thoroughly.