Saturday, December 26, 2015


This was a traditional family recipe reserved for Christmas.  There were a number of years when it was not served, for whatever reason.  I revived the recipe in the early '80's and modernized it to today's yeast products.  Not everyone can make it Christmas Day and when they can't, I try to make them for Thanksgiving.  So as to keep family members from being upset by missing their fair share, I have started making them for Thanksgiving as well.  The original recipe belonged to Grandma Brant, who was of Pennsylvania Dutch heritage.  The adaptation was changing from yeast cakes to the modern yeast granules.
    I generally make these up and bake them the day before.  Mix up the icing first thing in the morning Thanksgiving and/or Christmas Day.  Depending on when I have them ready--some see breakfast, or an appetizer, or after the dinner, for dessert; perhaps later it's a snack.  No matter when I have them ready, at the end of the day, they're gone.  
    Michael has taken to putting 1/2 dozen or so on a small plate and hiding them for himself.  He has found out that if he doesn't get them soon, they'll be gone.
     I baked them on Christmas Eve doubling the recipe. My daughter, Jennifer iced them before breakfast on Christmas Day. Surprisingly they lasted until evening when my son, Michael ate the last one and complained that they were all gone! Guess he didn't hide any this year!

1 cup milk
1/2 cup shortening
1/2 cup sugar
1 teaspoon salt
5 teaspoons active dry yeast (2 packages)
3 eggs at room temperature, beaten 
4 1/2 cups flour
    In a sauce pan heat milk, shortening, sugar and salt to 120-130F.
    In a large mixing bowl place 1 1/2 cup flour and yeast, mix thoroughly.  Gradually add warm liquid mixture, and mix at medium speed of mixer for 2 minutes.  Add 1 cup flour and eggs, mix at medium speed for 2 minutes.  Stir in enough flour to make a smooth soft dough.  
    Turn out onto lightly floured surface and knead 8-10 minutes.  Place dough in a greased bowl, turning to grease dough.  Cover and let rise away from drafts until double in bulk, about an hour. 
Punch dough down.  Divide dough into thirds.  Roll each third on lightly floured surface to about 9 inches in diameter.  Cut each circle into 12-16 wedges.  Roll each wedge, starting with wide edge (crescent style).  Arrange on greased baking sheet about 2 inches apart.  Cover and let rise until very light, about an hour.
Bake at 450F 15 minutes or until done.  When cool, ice with buttercream icing.  Roll in nuts if you like.  If you are not going to serve them til the next day, place them in plastic containers or plastic bags over night.

Buttercream icing

6 tablespoons butter
2 cups powdered sugar
2 egg yolks, may be omitted
1 teaspoon vanilla
2 tablespoons cream
In mixing bowl, cream butter, add sugar gradually and continue creaming.  Add yolks and vanilla.  Add cream and beat until icing becomes thick and fluffy.   Ice the cooled butter horns. 

This buttercream icing can be used for other desserts that call for icing.  

Tuesday, September 29, 2015

Spiced Ginger Bread  

½ cup butter

½ cup brown sugar, firmly packed
1 cup molasses 
3 eggs
3 cups flour
1 teaspoon cream of tartar
2 tablespoons ground ginger
1 teaspoon ground mace
1 teaspoon ground nutmeg
1 teaspoon cinnamon
1 teaspoon baking soda
½ cup warm milk (105-115 F)
½ cup brandy
2 tablespoons grated orange rind
1/3 cup orange juice
1 cup raisins, optional

Cream butter; add sugar slowly mixing well.  Add molasses and eggs, beating well. 
Combine flour, cream of tartar and spices.
Dissolve soda in warm milk, add to creamed mixturealternately with flour mixture, beginning and ending with flour mixture,beating well after each addition.  Stirin remaining ingredients.
Pour batter into a greased and floured 13 x 9 x 2 inchpan.  Bake at 350 for 35 minutes or untildone.  Cool completely.  Cut into squares to serve.
Serve with ice cream, whipped cream or powdered sugar. 
I love having a fruit like sliced peaches along side of this one.

Friday, September 4, 2015

Mama's Potato Salad

Gold potatoes, peeled & diced
Chopped onions
Chopped celery
Celery seed (can be omitted)
Salt & Pepper to taste
Sliced or chopped Hard boiled eggs (optional)

Cook potatoes until they stick tender and drain. In large bowl mix all ingredients except hard boiled eggs. Adjust ingredients to taste. Add eggs and fold gently. Chill and serve.

Thursday, August 27, 2015

Grandma’s Pancakes
 I have made this recipe for years and the family loves it! For my grandson I have to make pancakes or waffles on Saturday morning. 

2 cups flour
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 ½ teaspoons baking powder
¼ cup vegetable oil
2 eggs
2 cups buttermilk
1 teaspoon real vanilla extract

Stir all dry ingredients to mix well.  Add the remaining ingredients and stir only until mixed.  If batter seems a little thick, add a little more buttermilk. Cook in skillet or on griddle at 350 degrees, until golden brown.