Posts Tagged ‘recipe’

THE Bun Recipe…. you’re welcome!

November 27, 2014

Buns 008

This recipe was given to me about 20 years ago by my across-the-back-alley neighbor in Spruce Grove, Alberta… Coral.  She’s a rock star! I make them every Thanksgiving and most Christmases and some Easters. They are dangerously delicious. Ask my son Keeve who ate at least ten before Thanksgiving dinner! True story!

Coral and Linda’s Buns (They used to just be called Coral’s buns……)

4 c. flour
2 T. fast rising yeast
1 t. salt
Mix together dry ingredients.
In a separate bowl: 1/3 c. oil
½ c. sugar
2 eggs
3 c. very warm water.
Beat wet ingredients and add to dry ingredients.
By hand, mix in 3-4 more cups of flour.
Let rise 15 min.
Punch down.
Let rise 15 min.
Punch down
Let rise 20 min.
Shape into buns the size of a golf ball.
Let rise 30-60 min.
Bake at 350* for 12-15 minutes.
Makes 48 3” buns.

Buns 004

Buns 006

Buns 007

A Swedish Tribute

November 19, 2009

Grandma Nikander’s Swedish Pancakes have been one of my favorite delicacies since the late ’60s.  Naively, I assumed it was a secret family recipe brought across the pond by scarf-donning ancestors, handed down and down and down to my Grandma in Eastern Oregon.  It probably was handed down, but I learned later in life that other people call them crepes… and eat them for every meal of the day…. and they aren’t very secret.  I vaguely remember visiting my Grandma in her later years, when she was no longer able to make her Swedish pancakes.  I thought the world had come to an end.  Little did I know that I would be standing over the stove flipping them for another 70 years.

My youngest son requests these drool-producing paper-thin pancakes at least once a week.  They are also a family favorite of the next generation, and to no surprise….. they are mouth-wateringly delicious.  They are a tad on the sweet side, yet airy and light…. I prefer them slathered in melted butter and sprinkled in powdered sugar.  We leave them rolled up…. always.  My boys pour maple syrup on them, but my daughter follows my powdery taste for sugary goodness.

I’ll even share the secret Swedish Pancake recipe!

In a blender mix: 3 eggs (without shells), 2 cups of milk, 2 Tbsp Sugar, dash salt, and 1 cup of flour.  I have used whole wheat flour, but honestly, they taste better with the white not-as-good-for-you-bleached-flour. 

Heat a non-stick frying pan to med-high heat.  I use #6.  Butter the pan before each pancake.  My soup ladle measures out the perfect amount of batter to cover the bottom of the pan.  I have to pick up the pan and swirl it to get a perfect circle.  When the surface of the batter is no longer shiny, flip the pancake.  When lightly browned, roll up and serve…. quick.

A perfect pancake for Thanksgiving morning.  Try it.  You’ll like it.

The Infamous Krickle Krackle Recipe

December 28, 2008

I wish I had a picture to show you, but the game night attendees ate BOTH plates of Krickle  Krackle and licked the crumbs to boot.  I will describe it to you, nonetheless.  It is a delicacy that tastes like Almond Roca… but it is made with common household ingredients (well, if you’re in a woman’s kitchen.)  It’s salty.  It’s sweet.  It’s got chocolate.  It’s got almonds.   Drooling yet?

The Krickle Krackle recipe was given to me by my sister-in-law, Jennie, years ago.  The recipe card holds a special place of importance in my little red recipe binder.  Here is the recipe so all can share in it’s yummy goodness.

Krickle Krackle by Jennie Crosby (and now Linda Crosby)

Saltine Crackers (yes, it’s true)

1 c. margarine (or butter)

1 c. brown sugar

2 c. chocolate chips

1  1/2 c. slivered almonds

Grease a large cookie sheet that has sides.  (The flat ones make a mess!) Line the cookie sheet with the crackers. Boil margarine and brown sugar for 2 – 3 minutes.  Pour over the crackers and spread evenly.  Bake at 350*F until bubbly.  THEN 2 minutes longer.  Watch carefully!  Sprinkle the chocolate chips on top and when they are melted, spread them evenly over the gooey goodness.  Sprinkle the almonds on the chocolate and gently press them into the chocolate.  Refrigerate until hard.  Cut or break and serve.  Save some in a little baggie in the back of the vegetable compartment.  (This was a new direction added tonight, that I wish I would have done yesterday.)