Grandma Betts' Crescent Rolls

I just got a copy of the recipe from Rachael, and I'm sure that I'm not the only one who would like to have it (having very fond memories of these rolls).


2 packages (2 T.) active dry yeast
¾ cup of dry milk powder (omit if using milk instead of water)
¼ c. sugar
2 cups of warm water (or milk)
-- about 110 degrees F.
1 tsp. salt
¼ c. vegetable oil (or melted butter)
5-6 cups of flour
Melted butter

Soften yeast in warm water. Stir with a fork after about 7-10 minutes and add dry milk powder, sugar, salt, and oil (or butter). Slowly add flour and mix with dough hook of electric mixer. Continue to add flour until mixture pulls away from the sides of the bowl. You may need a little extra flour, but the dough should be soft and slightly sticky. Knead in machine for about 8 more minutes. Spray the dough with a little olive oil and cover the plastic wrap. Then, place bowl in a warm place and allow the dough to rise for about an hour, or until double in bulk.

Grease two large cookie sheets. Punch dough down and divide into two equal parts. Turn one part out onto floured surface and roll into a 12 inch circle. Brush the circle of dough with melted butter and cut into 12 equal wedges with a pizza cutter. Starting from the large end, roll each wedge into a crescent and pinch the pointed end under the roll as you place it onto the cookie sheet, leaving space to allow for rolls to double in size. Brush the tops of the rolls with melted butter. Repeat process with second half of the dough.

Preheat oven to 400 degrees after rolls have been rising for about 20 minutes. After they have doubled in size, bake in preheated oven for about 12-15 minutes. I bake one pan at a time and watch them to see how they are browning. Adjust time as needed. Sometimes you will need to bake slightly longer for rolls to achieve the desired color.

Peanut Butter "Cups"

Peanut Butter Cups
1 package of graham crackers - crushed - 1 1/2 cups
1 box (16 oz) powdered sugar
1/2 cup peanut butter
2 sticks melted butter

Mix well. Spread on cookie sheet.

Melt 1 (12 ox) package of chocolate chips

Spread over peanut butter mixture.

Cut into bars & refrigerate.

Gram's Cream Cheese Pie

Cherry-O-Cream Cheese Pie
(Patti Pipkin Oller gave this recipe to Grandma Bets)

1 8 oz. package cream cheese
1 1/3 cups sweetened condensed milk (Eagle Brand)
1/3 cup lemon juice
1 tsp. vanilla
1 can (1 lb. 6 oz.) prepared cherry pie filling
graham cracker pie crust for a 9 inch pie

Let cheese stand at room temperature till soft; beat till fluffy. Gradually stir in Eagle Brand and add lemon juice and vanilla. Blend till smooth and pour into prepared graham cracker crust. Chill for an hour or two before garnishing with glaze or prepared cherry filling.

My Mom's Christmas Cookies

Walnut Oatmeal Crisps

1c walnuts
1t grated orange peel
1c shortening (1/2 butter)
2 eggs
1c brown sugar
1 1/2c flour
1c granulated sugar
1 1/2t salt
1t soda
1t vanilla
3c quick-cooking oats

Chop walnuts very fine in blender. Cream shortening, sugars, vanilla & orange peel until fluffy. Beat in eggs until well blended. Add walnuts. Resift flour with salt and soda into walnut mixture; stir until blended. Add oats. Cover and chill several hours. Roll on floured board about 1/8" thick. Cut with 2 1/2-3" cutter. Bake 350° about 10 minutes until golden brown. Cool and frost.

Frosting:

Beat 1/2c soft margarine, 3c sifted powdered sugar, 2T cream, 1t grated orange peel together until blended. Icing for 3 dozen cookie sandwiches.

Snow Drop Cookies

7/8c Margarine
1t Vanilla
1/2t Baking Powder
4T Sugar
2t Water
1/4t Salt
1c Nuts
2c Flour

Cream margarine and sugar. Add nuts, water and vanilla. Sift together and add dry ingredients. Gradually chill until firm enough to handle. Roll into teaspoon size balls. Bake 375° for 12 minutes. Roll in powdered sugar.

Sugar Cookies

3/4c Shortening (part margarine)
1c Sugar
2 Eggs
1t Vanilla
2 1/2c Flour
1t Salt
1t Baking Powder

Mix shortening, sugar, eggs & flavoring. Blend in flour, baking powder & salt. Cover. Chill at least 1 hour. Heat over to 400°. Roll dough 1/8" thick. Cut into shapes. Bake 6-8 minutes.