Creative Cooking

Whitti Meals

Since the day I was married, deciding what to eat has been one of the most difficult decisions I have to make on a daily basis.  I was at a loss but kept my eyes out for help and I found that help in so many different people.  I am thankful that they have shared their family favorite or most trusted recipes with me. I love that I can look back on each recipe and remember how loved I am by each person.

Due to the request of a dear friend of mine, Heather Johnson, I took an afternoon and collected a few of our family’s favorite meals and organized them in a way that me, my family and my friends can easily obtain their recipes and also plan what we could eat for the week, for a family gathering or even a crowd.  If a link doesn’t work, would you please let me know by Facebook, email or just give me a call.   Love you and Happy Eating!



Chicken Parmesan –

Lasagna – Oven or Crockpot options:

A fellow ex-pat, living in Spain, contacted me and shared this AMAZING step-by-step post, complete with pictures, that she shared on her blog for a crowd pleasing oven lasagna.  Looks yummy!  I’m excited to have some time and give this a try!  Thanks Tracy!


A yummy crockpot recipe here, but I add 2 eggs to the ricotta mixture, makes it creamier.

Spaghetti & meatballs – I LOVE this red sauce!!!!!  I use it for EVERYTHING calling for sauce.

Pizza, Calazone, Breadstick, & Scone Dough Recipe – given to me by Emily Adair

2 1/2 cups warm water (warm to your wrist temp)

2 Tablespoons yeast

2 Tablespoons sugar

1 Tablespoon salt

2 Tablespoons oil

6 cups flour (I use 1/3 wheat & 2/3 white)                                    

Start by activating your yeast in 1 cup warm water and 1 T. sugar.  Let sit for 10 minutes.  In a large mixing bowl or kitchen mixer, add the leftover sugar, the salt, and the oil.  Mix together.  Add yeast mixture to the mixing bowl.  Add one cup of flour and mix well, until it is creamy.  Alternate the rest of the water and cups of flour.  Keep mixture creamy until you turn the dough into a nice ball.  The ball should “clean” the sides of your bowl.  Sprinkle your counter, covered in saran wrap (a quick clean up trick) with white flour and set the ball on it and let it rest for 10 minutes.  Then shape into pizza or calzones or scones or navajo taco shapes or breadsticks.

Bake the dough at 375 degrees for 18 – 22 minutes or until crust is cooked to your liking. 

Wendi’s Homemade Pizza Sauce – 1 can of tomato sauce (or 1 can tomato paste plus 1/2 cup – 3/4 cup water).  Add oregano, garlic powder, basil, salt, pepper, a pinch of sugar (to make less acidic).  Season to taste.  Stir. 

Pizza Sandwiches (Joy Boy’s favorite!)

Veggie Stir-fry

8 ounces linguini, cooked                            

2 medium tomatoes, chopped

1 medium onion, minced                            

1 medium zucchini, chopped

1/4 cup parsley, chopped                            

2 cloves garlic, pressed

1 tablespoon canola oil                               

1 teaspoon basil, chopped

1 teaspoon oregano, chopped                   

1/4 Cup parmesan cheese

Cook Pasta, Drain and keep warm.  Chop and prepare vegetables.  Heat oil on medium heat.  Stir fry 15 seconds garlic then add onion, zuchinni, and cook 2- 3 minutes till crisp and tender.  Add rest of vegetables and heat 1-2 minutes.  Stir in linguini, sprinkle with parmesan.  Serve warm.

Mexican Foods:

Navajo Tacos – Use Dough Recipe (above), let rest and then cut into rectangles or ovals.  Cook in hot oil.  Top with taco meat, lettuce, tomatoes, avocados, olives, corn, taco sauce, sour cream.  Use leftover dough for scones for dessert. 

Macho Nachos – Top tortilla chips with taco meat mixed with shredded cheese, black/kidney beans, sour cream, lettuce, tomatoes, avocados, corn, olives, taco sauce.

Enchiladas – We LOVE these enchiladas (especially since there is NO Mexican food in Costa Rica), these really hit the spot.  But we also like to make a batch of red enchiladas to go with them.  So we make half and half.  YUMMY!!

Salsa Chicken

White Bean Chicken Chili – OUR FAMILY FAVORITE GO TO MEAL!!!  If you don’t have 2 cans of beans, you really can use any beans that are your favorite.  We often do one can black and one can Northern because of how expensive Northern beans are in Costa Rica.  We then call it “Black and White Chicken Chili”.  I also like to double the liquid, so it is more like a soup.  YUM!

Comfort Foods:

Easy Shephard’s Pie – This is a GREAT leftovers or quick freezer supply meal.  We love to use leftover meatloaf, mashed potatoes (or instant Idahoan potato flakes) to make this meal.  It is put together in less than 20 minutes and bakes up in 25 – 30.  It is flavorful and very satisfying.  Our company LOVED it.  I make gravy from scratch using the Better than Bouillion beef gravy recipe (I double the gravy it calls for).  YUM!

Slum (My oldest son’s FAVORITE dish) – Marjorie Whitchurch

Peel, dice and boil potatoes.  Cut up and cook bacon.  Grate cheese.  Prepare white sauce (or just use milk).  Mix together and heat 20-30 minutes for 350 degrees.

Creamy Chicken Noodle Soup

Company ChickenMarjorie Whitchurch

Dip pieces of chicken in melted butter.  Coat with crushed Ritz Crackers.  Bake at 350 degrees for 1 hour.  Serve with mashed potatoes, homemade chicken bouillon paste gravy, and your favorite green veggie.

Chicken & Rice Marjorie Whitchurch

1 can shredded chicken, drained

1 cup rice

1 cube/tsp. chicken bouillon or paste

1 can evaporated milk + water to make 1 quart

salt and pepper to taste

1/2 cup butter or margarine

1/2 cup flour

Boil rice in 2 cups water for 20 minutes.  Combine milk and water.  In a large pot, melt butter and slowly add flour until it forms a ball.  Slowly pour in milk and water until smooth.  Add bouillon and stir until it is dissolved.  Add rice, canned chicken, salt and pepper.  Pour into a greased 9×13 pan and bake for 30 minutes at 350 degrees.

Fish and Rice Pilaf – I bake our favorite fish in the oven and serve this alongside it, but I add peas and carrots to the rice.

Beef Stroganoff – THE BEST RECIPE EVER!

Stuffing Chicken – first given to us by Kelli Rogers

Chicken Strips with Honey Mustard Sauce & Oven Fries

Oven Fries – microwave potatoes but pull out 2 minutes early.  Cut into wedges.  Spray with cooking oil.  Sprinkle with season-all salt.  Bake on broil until crispy and golden brown.

BBQ Chicken & Salted Baked Potatoes – BEST Cooked Chicken Recipe EVER!!!  Just add BBQ sauce.

Quick Sweet & Sour Chicken Bowls – We serve it in bowls so that it is easier to use chopsticks.

THE BEST Sweet & Sour Chicken – ALL TIME FAVORITE!!!!

Delicious Sloppy Joes – (I like to double this recipe and have leftovers)

1 pound ground beef

2/3 cup onion or 2.5 Tablespoons dry onion

1/3 cup green pepper (or red pepper can work if you prefer or a mixture of both)

5 ounces tomato sauce

2/3 cup ketchup

2 teaspoons dark brown sugar

1 Tablespoon Worcestershire sauce

1 Tablespoon lemon juice

1 Tablespoon yellow mustard

1/4 + 1/8 teaspoon garlic powder

1/8 teaspoon black pepper

Coat a nonstick pan with cooking spray and place over medium-high heat until hot.  Add beef, onion, and green pepper.  Cook until beef is browned.  Stir until crumbled.  Drain in a colander and return to skillet.  Stir in the remaining ingredients.  Cook over medium heat for 10 minutes or until slightly thickened.  Stir frequently.  Serve on hamburger buns or homemade rolls (Griffith’s roll recipe below) with potato chips, steamed green beans and fresh fruit.

*This recipe is originally from Weight Watchers but don’t let that stop you from trying it.  It is truly company dinner worthy!

Steak and Fries

Sunday Foods:

Ham and Grandma Karen’s Potatoes -This is our Christmas Meal but better than funeral potatoes.

Hi Wendi – Love you too pieces – right down to your tippy toes!

1 potato per person or more for leftovers (leftovers are best)

Boil potato’s (skins on) until fork puncture comes out easily

Let Potato’s cool.  Peel them, cut sized how you want (cubed) – Place in bowl for later

Make a white sauce rue

    1 cube butter melted on low in a large pan

    add flour until you have a rue, thick pasty substance

    add milk to the rue and stir until you have a thinner sauce to pour over potato’s

    Pour into bowl for next step

Buy shredded medium cheese or shred medium cheese – about 1 to 1/5 cups

Make bread crumbs:  1 stick butter melted on low in a pan

    add day old bread torn up into bite size piece – 7 or 8 slices – you will know

    stir bread crumbs and butter on low until crispy

    remove from heat and place in bowl

Okay – time to do ‘build the potato’s

In a pyrex 9 x 13 glass baking dish

1 layer of cut up potato’s on the bottom, not to thick, leave room for sauce to mix in

pour white sauce over layer of potato’s

Cover with a layer of shredded cheese

Repeat layer of potato’s and cheese again

Top with crispy bread crumbs

Place foil over top of baking dish

Bake in oven at 350 degrees for 1 hour, remove foil for last 10 minutes to brown bread crumbs


Loves – Karen

Cranberry Pork Chops (crockpot): * Add 1 tsp. ground cloves and 1 apple, chopped.  YUM!

Serve with mashed potatoes and you can also make a quick gravy out of the drippings.  It will be a bit sweet but it is divine!

Meatloaf, Mashed Potatoes and Gravy – recipe from Weight Watchers, but we bake in double lined cupcake pans at same temperature for 22 minutes.

1/2 cup ketchup

1/4 cup onion fresh or 1 1/2 Tablespoons dried onion, minced

2 tablespoons parsley fresh or 2 teaspoons dried parsley, chopped

1 tablespoon brown sugar

1/4 teaspoon salt

1/4 teaspoon pepper

2 large egg whites

1 1/2 pounds ground round or beef

1/2 cup quick -cooking oats

1/4 cup ketchup, for top of meatloaf

Preheat oven to 350 degrees.

Combine 1/2 cup ketchup, onion, and next 5 ingredients in a large bowl; stir well.  Add meat and oats; stir just until blended.  Shape mixture into an 8 x 4 inch loaf on a broiler pan coated with cooking spray. (use Lillian Vernon meatloaf pan)  Brush remaining 1/4 cup ketchup over meat loaf.  Bake for 1 hour and 10 minutes or until done.  Let stand 10 minutes before slicing.  Cut into 12 slices.

Meatloaf Cupcakes:

1. Heat the oven to 375 degrees. Line 12 muffin tin cups with paper muffin cups.

2. Divide the mixture evenly among the lined cups (the liners should be filled only to the top of each cup).

3. Place the filled muffin tins on cookie sheets and bake the cupcakes for about 15 minutes – 20 minutes or until cooked through (not too runny and no pink showing).

Irish Stew – Our family’s FAVORITE Fast Sunday Meal.  Instead of leaving it on the stove to cook, I put it in a slow cooker on low and let it tenderize while we are at church.  Then we thicken.

Chicken Pot Pie (crockpot) –

Grandma’s StewMarjorie Whitchurch

1 lb. Stew Meat cut into smaller bites

carrots, potatoes, onion, corn, fresh green beans

Brown stew meat in a little oil, salt and pepper.  Place in crockpot.  Add veggies.  Season with season-all, salt and pepper and 2 tsp. beef bouillon dissolved in 1 cup hot water.  Stir and add 2 bay leaves.  Cook on low for 3-4 hours.  Dissolve 1/4 cup flour in 1/2 cup water.  Pour into stew.  Stir.  Add more water if you prefer.

 Family Favorite Crowd Pleasers:

CHICKEN CASHEW SALAD – Ginger Cannon (Rachel Whitchurch’s Mother)

serves 30-35

3 cups cooked chicken breasts (4 single breasts) – cover with water & cook 30 minutes*  cut in chunks

*I have used chicken from a rotisserie chicken or even canned chicken from Costco works well

1 (12 oz.) pkg. shell macaroni cooked and separated

1 can (20 oz.) pineapple tidbits

2 Fuji apples – cut in chunks (sometimes we use 4 apples to make it stretch)

2 cups celery – finely chopped

3 cups red grapes – halved

2 cans roasted salted cashews add just before serving  (optional or put on side) –

1 can sliced water chestnuts drained (optional)

Combine all together and pour over top:

1 bottle Kraft Coleslaw Dressing

Let it sit at least 2-3 hours, better overnight

Serving suggestion – place on red lettuce

or… make your own dressing

3 TB White Vinegar

1 ½ Cups Mayonnaise

½ cup sugar

Wendy’s Copycat Chili –

Beans from scratch:

BBQ Pork Sandwiches

Griffith’s Rolls – 2 videos you can watch to help you are here.  Bowl and spoon method – Ellie Mecham “How to Make Thanksgiving Rolls” – YouTube.  Bosch/Kitchen-aid method – Ruby Franke at Quick Easy Recipes “Dinner Rolls”

Start with:
3 Tbl. Yeast                   
1 tbl. Sugar
1 Cup Water
In a measuring cup, first add yeast, then sugar, then fill cup to 1 cup water line.  Mix together and let it double in bulk (be careful, it doubles fast!) In large bowl (my silver bowl), add 9-10 cups of flour, 1/2 cup sugar, 1 Tbl salt. Mix and add yeast mixture, 3 cups warm water, 1/2 cup oil. Mix well and let rest for 30 min.  Cover with a towel.  Knead and let raise for 1-2 hours as needed.  Then punch down dough and form into a dough ball.  Grease a cookie sheet with crisco.  Grease hands.  Pull off a dough ball and shape into a ball.  Place onto cookie sheet.  With your fingers, spread a bit of butter on top of each roll and then sprinkle just a dash of salt on each roll.  It REALLY makes a difference!  Let rise until doubled.  Bake at 375 for 15-30 minutes (Depending on your oven – my oven 20 minutes or golden brown).

** Dough is perfect for cinnamon rolls and orange rolls (my family does not like orange marmalade rolls – they prefer orange filling) or scones.

Cinnamon Rolls – Substitute canned pumpkin for the butter, it is a tip I was given and my family and friends really enjoyed them!!

or for a QUICK and quite yummy version, try this recipe but I liked them “normal size” and baked in muffin tins, not mini size.

Alyssa Dumas Wardle’s Crescent Rolls – Wardle Family Favorite

1 package of dry yeast

1/4 cup warm water

1 cup milk

1 stick of butter or margarine

1 tsp salt

3 eggs beaten

1/2 cup sugar

4 1/2 flour


Dissolve yeast in warm water.

Melt butter on stove over low heat, once butter is melted add milk, salt & sugar.  Stir until sugar is dissolved.

Remove from heat and cool to luke warm.

Add in beaten eggs and dissolved yeast, mix well.

Add 2 1/2 cups flour, mix well.

Add remaining flour 1 cup at a time mixing well after each addition.

Place dough in greased bowl and cover. 

Allow to rise until dough has doubled in size, once dough has doubled in size punch down.

Cover and place in fridge until dough has doubled in size again, once doubled in size punch down.  

Cover and place in fridge until ready to use.

I usually make the dough the night before but I’m sure you could do everything the day of if you wanted.  It is kind of a long process and for me the dough is easier to work with once it has been refrigerated for awhile. 

Directions when ready to roll them out:

Melt butter on stove over low heat.

Take 1/2 the dough and place on floured surface, roll out into a circle until about 1/4 inch thick.

Spread with melted butter.

Cut into 12 wedges (I use a pizza cutter and cut it just like you would a pizza).

Roll each wedge starting from the wide side first, pull slightly as you roll.

Place on greased backing sheets.

Butter the tops of the rolls with the melted butter.

Cover and allow to rise until they have doubled in size.  You can cover them with the flour towels or I use cling wrap.

Take the over 1/2 of the dough and repeat.

Bake at 375° for 11-12 minutes. 

Katrinka Blunt’s Orange Rolls – Costa Rican Ex-pat & Thanksgiving Hostess

Yield: 3 dozen


2 T yeast

1 t sugar

2 t salt

1/2 cup sugar

1/2 cup butter

3 eggs (well beaten)

4-5 cups flour

For Filling:

1/2 cup butter softened

1 cup sugar

1T grated orange peel

1. In small bowl dissolve yeast in 1/2 cup warm water and 1 teaspoon sugar.

2. Boil 1 cup water.  Place butter in large mixing bowl and pour the boiling water over the butter.

3. Add salt, sugar, eggs, and let cool slightly.

4. Add yeast mixture.

5. Stir in 4-5 cups flour (It will be a wet dough) Cover and let rise one hour.

6. Stir down, cover and refrigerate overnight or all day (i.e. several hours)

7. Take out 1-2 hours ahead (one will work 2 is better)  Divide dough into thirds.

8. Roll each third into a rectangle (about 8×14).  Spread with filling.

9. Roll up, log fashion and pinch edges together. Cut each log in half, then halves again, then thirds to make 12 slices.

10. Put into greased muffin tins (can spray with Pam) with coiled side up.  Cover with towel and let rise to double.

11. Cook at 400 degrees 10-12 minutes.  Watch carefully and do not let them brown.

Filling: Combine all filling ingredients and mix.  (**I usually make more than this amount–1.5x)

Karen Whitmer’s Potato Salad – Whitchurch Family BBQ Favorite

For a family size I use 6 potatoes and 6 eggs (4 in the salad cut up and 2

on top sliced)  I cut the potatoes into small pieces and pressure cook them

for about 13 minutes (after the shaker starts).

After I boil the potatoes, I sprinkle them with minced onion (about a

tablespoon) and a little salt and pepper then I put them in the fridge to

cool.  After the potatoes are cool, I add about a cup of mayo and about a

tablespoon of mustard to the potatoes and the diced eggs.  Mix it up and add

salt and pepper to taste.  

Quick Meals:

Chicken Noodle Soup

Veggie Beef Soup

Turkey Melts / Monte Cristos – If we don’t feel like frying them, we butter the bread and grill them.

Cobb Salad

Pancakes, Eggs and BaconMarjorie Whitchurch

4 cups flour (1/3 wheat, 2/3 white)

2 T. sugar

4 t. baking powder

2 t. baking soda

2 t. salt

3 cups milk (9 T. powdered milk + 3 cups water)

2 eggs (2 T. egg powder + 4 T. water)

1/2 cup oil

Mix dry ingredients first.  Slowly add liquids.  Cook at 400 degrees on griddle.

Grilled Ham and Cheese

Chalupas – Crunchy, round tortilla shells.  Topped with bean puree, sprinkled with cheese.  Broil until cheese is melted.  Top with scrambled eggs.

French Toast & Bacon

Muffins & Scrambled Eggs

Wonderful recipe for Double Chocolate Pumpkin muffins.  So soft, use margarine instead of butter (in Costa Rica at least).

Double Chocolate Pumpkin Muffins

Tuna Melts

Breakfast Ideas:

Waffles – by the Ivory Family Cookbook “Favorites”

2 cups white flour

1 1/2 cups wheat flour

2 T. baking powder

1 t. salt

4 eggs

3 1/2 cups milk (12 T. powdered milk + 3 1/2 cups water)

1 cup vegetable oil

2 t. vanilla

Mix dry ingredients well.  Slowly add liquids.  Not too runny but not too thick!

Favorite Crepes – by the Ivory Family Cookbook “Favorites”

1/2 cup cold water

1/2 cup cold milk

4 eggs

1/4 t. salt

2 t. sugar

1/2 cup white flour

1/2 cup wheat flour

2 T. butter, melted

Put liquids, eggs, salt and sugar into blender; blend until mixed.  Add flour and melted butter and mix at top speed for one minute.  Cover and refrigerate until ready to use.  Top with powdered sugar and lemon juice or berries and cream.

French Toast

Scrambled Eggs & Toast


Cream of Wheat

Scones & Eggs

German Pancakes

Zucchini Bread & EggsMarjorie Barron Wardle

Grandma Wardle’s Zucchini Bread Recipe

1 cup white sugar

1 cup brown sugar, packed

1 cup vegetable or canola oil

3 eggs, beaten

2 cups grated zucchini **  (if frozen, see below)

3 teaspoons vanilla

3 cups flour  (you can use ½ wheat & ½ white)

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons cinnamon

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

3/4 cup chopped nuts, optional

Preheat oven to 350 degrees.  In a mixing bowl, combine both sugars, eggs & oil; beat until smooth (not creamy).  Add Zucchini & vanilla; blend well.  In a separate bowl, sift dry ingredients with a sifter or with a fork, until mixed well.  Slowly add dry ingredients to cream mixture.  Add nuts.  Bake in greased loaf pan at 350 degrees for 1 hour or in muffin cups for 18 – 22 minutes.  The bread is done with you can insert a toothpick in the center and it comes out with cooked but moist bread or just a dry toothpick, not wet.  Do not overcook the bread, but do not undercook the bread.  You will figure out the best cooking times for your oven.  Make sure your rack is at the middle of the oven.  Place your bread to bake in the middle the rack of your oven for balanced baking.

** If you have “extra” zucchini that you do not want to use, don’t throw it out.  Grate it and then put it into freezer bags in 2 cup quantities and freeze flat.  When you want to make zucchini bread another day, defrost the zucchini over night (or lightly defrost it in the microwave) and then add ALL of the zucchini, liquid included, to the recipe.  The liquid is VERY IMPORTANT to making your zucchini bread moist.  Enjoy!

Dayna Karlinsey’s – Ham, Cheese and Spinach Strata

3 or 4 large day old croissants

2 TB butter

1 cup finely chopped onion

8 oz. Fresh baby spinach leaves, chopped

2 cups grated sharp cheddar cheese

3/4 cup diced ham

6 eggs

2 1/4 cups half and half

2 tsp. dijon mustard

3/4 tsp. salt

1/4 tsp. pepper

1 tsp. dried Basil

1.  Butter a 9 x13 casserole.  Using a serrated knife, cut the croissants into 3/4-1 inch cubes (you will need 6 cups) and scatter half of them in the casserole.  set the remaining cubes aside.

2.  Melt the butter in a large saute pan.  Add the onion and saute it over medium low heat for 5 minutes stirring often.  Stir in the spinach (you may have to do this in batches) and cover the pan.  Let the spinach cook until tender, 4-5 minutes, stirring occasionally.

3.  Spoon the spinach mixture over the croissant cubes in the casserole.  Then sprinkle on half of the cheese and all of the ham.  Next, add the remaining croissant pieces and the rest of the cheese.

4.  In a mixing boel, whisk the eggs, half and half, mustard, salt, pepper, and basil just intil blended.  Ladle the liquid evenly over the layers in the casserole.  Press the croissant down gently with a fork to dampen all of it.  Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or over night.

5.  Heat the oven to 350.  Removemthe plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, about 45-55 minutes.  Transfer the casserole to amwire rack and allow to cool for at least 10 minutes before serving.  Makes 12 servings.

*When she made this for book club, the store did not have spinach, so she substituted fresh basil in a lesser quantity.  I actually LOVED it with basil.  It had so much flavor and it the spot!


The WORST EVER Chocolate Chip Cookies – recommended to us by Kori Scott  –  these cookies were very yummy.  The secret ingredient is maple syrup.  Yes, you can taste it in cold dough but not once the cookies are cooked.  Moist, soft and chewy cookies.  YUMMY!

LeAnna’s Sour Cream Banana Cake – our neighbor on Damon Way

¼ cup butter

1 cup sugar

3 eggs

1 teaspoon vanilla

2 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

¾ teaspoon salt

1 cup dairy sour cream

1 cup mashed ripe bananas

½ cup chopped nuts

Cream butter; gradually add sugar, and beat until light and fluffy.  Beat in eggs, one at a time.  Add vanilla.  Sift together flour, baking powder, baking soda, and salt; add to creamed mixture alternately with sour cream, beginning and ending with dry ingredients.  Add bananas and nuts, mixing just until blended.  Turn in a buttered 13x9x2 inch pan.  Bake at 375⁰ F, about 40 minutes.


Quick Caramel Frosting

½ cup butter

½ cup firmly packed light brown sugar

¼ cup evaporated milk

2 ¼ cups confectioners sugar (sifted)

1 teaspoon vanilla

Heat together the butter and brown sugar over low heat, stirring constantly until sugar melts.  Blend in the evaporated milk; cool.  Gradually beat in the sugar until spreading consistency; add vanilla.

Swedish Bread – Jenn Pitt

1/2 c. melted butter

2/3 c. sugar

1 tsp salt

2  1/4 c. hot milk

1 package dry yeast

1/4 cup warm water

1 egg, well beaten

1 tsp almond extract   (2 tsp.)

7 c white flour, approximately 

Mix the butter, sugar, salt, and hot milk in a large bowl and let cool to lukewarm. Stir the yeast into the warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast, egg, almond extract, and 3 c. of the flour to the first mixture and mix vigorously. Add 3 more cups of the flour and mix well. Turn out onto a lightly floured board, kneed for a minute or two, and let rest for 10 minutes. Adding the remaining flour only if the dough is too sticky, resume kneading until smooth and elastic. Put the dough in a large buttered bowl, cover, and let rise in a warm place until double in bulk. Punch down, knead for a minute or two, and shape into two loaves. Place in buttered loaf pans, cover, and let rise until double in bulk once again. Preheat oven to 375 degrees F. Bake bread for 40-50 minutes. Remove from pans and cool on racks. 

Swedish Tea Braid. Cut off three pieces of mixture of equal size and roll, using the hands, in pieces of uniform size; then braid. Put on a buttered sheet, cover, let rise, brush over with yolk of one egg, slightly beaten, and diluted with one-half tablespoon cold water, and sprinkle with finely chopped blanched almonds. Bake in a moderate oven.


  Swedish Tea Ring I. Shape as tea braid, form in shape of ring, and proceed as with tea braid, having almonds blanched and cut in slices crosswise.


  Swedish Tea Ring II. Take one-third Swedish Bread mixture and shape, using the hands, in a long roll. Put on an unfloured board and roll, using a rolling-pin, as thinly as possible. Mixture will adhere to board but may be easily lifted with a knife. Spread with melted butter, sprinkle with sugar and chopped blanched almonds or cinnamon. Roll like a jelly roll, cut a piece from each end and join ends to form ring. Place on a buttered sheet, and cut with scissors and shape . Let rise, and proceed as with Tea Ring I.

Chocolate Chip Cookies – Ruby Griffith Franke (8 Passengers)

1 cup shortening

3/4 cup white sugar

3/4 cup brown sugar

Mix with handheld blender.

1 tsp. vanilla

2 eggs

Mix well.

2 1/4 cups flour

1 tsp. Salt

1 tsp. Baking soda

Mix well, looks crumbly.

2 cups chocolate chips


Shape into balls, small.

Bake at 375, 9 minutes, cool on sheet

Cassie Huffaker’s Large Double Chocolate Chip Cookies

1 C. sugar
2 C. brown sugar
1 C. shortening
1 C. margarine
4 eggs, beaten
2/3 C. milk
6 C. flour
2 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
1 pkg. 12 oz. milk choc. chips

1 pkg 12 oz. semi sweet choc. chips

(note:  I just eye ball the choc. chips I never do the full two packages,

I try to put in equal amounts of milk and semi.)

 Cream sugars and shortening together in large mixing bowl.
Add beaten eggs, milk and vanilla and mix well.
Add dry ingredients and chocolate chips.
back in 350 deg. oven for 10-11 min.


(note: my oven is 14 min. and I’ve found that silicone cookie sheet is best if you have them.

These cookies will set up a little more after coming out of the oven so  

I pull them out when the top of cookie starts to go golden.

If you wait until they are not doughy on top they will be over cooked and kind of hard. 

I store them in Tupperware after cooled and they stay soft for a long time.)

Makes 5 doz. cookies.

(Note: I like my cookies big so it only makes about 2-3 doz. for me)

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