Bertha Stone's Butter Horns

 2 C Milk (scalded)
1/2 C Sugar
3/4 C Butter or Margarine +more to pat into the dough
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4 tsp Yeast
1 TBsp Sugar
1/2 C Warm Water
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1 tsp Vanilla
1/2 tsp Nutmeg + more to sprinkle on the dough
2 Eggs, beaten
6 1/2 C Flour
1 tsp Salt
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Butter
Brown sugar (optional)
1. In a medium pot scald milk. Let cool, then add 1/2 Sugar, and 3/4 C butter.
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2. In a separate bowl add yeast to warm water and sugar, let proof. 
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3. In a bread mixing bowl, add yeast mixture to scalded milk mixture, then add 1 tsp Vanilla, 1 tsp salt, 1/2 tsp nutmeg, 2 beaten eggs, 6 1/2 C flour. This is a very sticky dough.
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4. Mix well for 10 minutes, let rest for 10 minutes, then mix again. Let rise to double in size. 
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5. Turn out on a well floured dish towel/counter. Pat/roll out to 1/2 to 3/4 inches. Pat in a little bit of butter. Sprinkle with nutmeg (and brown sugar if desired) and roll up like a cinnamon roll. 
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6. Cut into about 3/4 inch thick slices. Place on a greased cookie sheet (I use parchment paper)- let rise again 
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7. Bake at 350 for approx 20 minutes. Ice when cool. Sprinkle with walnuts if you wish. I lowered the heat for my oven, her directions called for 375
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Icing - Bertha didn't give her icing recipe, and I just use a cream cheese recipe that I use with my cinnamon rolls. These are good, but a little different than what I am used to. If you like nutmeg, these are bomb! Made approx 18 but I am not a chef, I don't cut exact. 

Grandma's Box: Apple Crisp

 Imperial Apple Crisp

This recipe was for margarine, but it isn’t as big as it was in the 80’s and I only use butter, so I just used butter instead of the margarine called for.

5 Chopped Apples - I just covered the bottom of a 9x9 greased pan

1/2 C Brown Sugar (packed and divided)

1 tsp Cinnamon

1/2 C Flour

1/4 C Butter (softened)

1/2 C Quick Cooking Oats

Preheat oven to 375 degrees

Grease a 9x9 baking dish.

In a large bowl combine apples, 1/4 C brown sugar, and cinnamon. Turn Apple concoction into your 9x9 baking dish.

In a medium bowl combine flour, remaining sugar, butter, and quick cooking oats. Mix until crumbly. With large spoonfuls or using your hands, dump flour mixture over apple mixture.

Bake uncovered, for 45-50 minutes until topping is browned and apples are bubbly. Serve warm, and preferably with ice cream! Enjoy!

Notes-

I just mixed the apple mixture in the baking dish

This was actually really good, I didn’t cook it the full time as I’m not a huge cooked apples fan and having them be a bit crunchy was delicious!

Gran's Cinna-Bon Cake

With a name like "Cinna-bon" this had a lot to live up to... and it totally came through! This cake is heaven on earth and really easy too! 

Base

3 C Flour

1/4 tsp Salt

1 C Sugar

4 tsp Baking Powder

1 1/3 C Milk

2 Eggs

2 tsp Vanilla

1/2 C Butter (melted) - add last

Topping 

1 C Butter -softened 

1 C Brown Sugar

2 TBsp Flour

1 TBsp Cinnamon

Glaze

2 C Icing Sugar

5 TBsp Milk

1 tsp Vanilla 

Directions

Base

Preheat oven to 350 degrees. Mix all ingredients except melted butter. Mix in melted butter last (I am not sure why the melted butter is called for last, but I followed instructions and this cake was bomb🤷🏼‍♀️) Pour batter into a 9x13 baking dish. 

Topping

Mix all ingredients. Should be a very thick sugary mixture. Drop by spoonfuls into batter, then take a knife and swirl the cinnamon mixture into the cake batter.

Bake cake for 28-30 minutes. (I am not sure if my oven bakes cooler but I needed to bake mine for an additional 15 minutes)

As soon as cake comes out of the oven mix up your glaze. Glaze should be a thin soup consistency, pour over warm cake.

This is good warm, but it’s really good when the glaze has sat on the cake for an hour or so. Todd, went back for thirds... something that never happens. So good!

Butterhorns

These are SOOOOO good!!! I grew up on these, whenever mom would take me for a special treat, she would take me to Red Rooster where these were made fresh daily. Grandma Stone had a recipe in her recipe box for them that she said came from Grandpa Stone's sister!!! Oh how I miss Grandpa Stone! I couldn't really understand Grandma's recipe all that well, but between Grandma Stone's recipe, two recipes online, a bit of tweeking of my own we have a winner! 

Ingredients for the rolls:

1 Tablespoon active dry yeast
1 teaspoon sugar
¼ Cup warm water

2 Cups flour
2 Tablespoons sugar
½ teaspoon salt
½ Cup cold butter

½ Cup milk
1 egg yolk

Icing:

2-3 Tablespoons Butter (softened)
2-4 Tablespoons Milk
1-2 teaspoons vanilla
2-3 Cups Powder Sugar
Crushed Toasted Walnuts/Pecans* (optional, but I think they make it what it is! yum!)Directions:
1. Combine yeast, 1 teaspoon of sugar, and warm water (105-115 degrees F) in a small bowl. Set aside to proof.

2. In a bowl add flour, second amount of sugar, and salt.
With a pastry blender or fork cut the butter into the flour mixture until small crumbs form
3. Warm the milk (80-90 degrees F) add the beaten egg yolk to the milk

4. Pour yeast and milk mixture into the flour mixture, mix until a dough forms. **The first time I made these the dough was perfect, this last time when I made them it needed 2T of extra flour. You don't want it too sticky or it is hard to work with. 

5. Cover the bowl and set to proof until dough is doubled in size (about an hour or so)

6. Place dough on a floured surface and roll into a 6x14 inch rectangle
Cut into 24 equal pieces 6 x 3/4 inch pieces
Roll each piece to be approximately 10-11 inches long

7. Twist and roll each piece into a pinwheel shape. Place on a greased cookie sheet 

8. Cover with a tea towel and let rise for one hour
9. Preheat oven to 375 degrees. Bake for 10-15 minutes until lightly browned

Icing:
Cream your butter, milk, and vanilla. Slowly add your powdered sugar, until you get the consistency you would like for your icing.  Be sure your rolls are cool before you ice them. You can either dip your iced butterhorn into your walnuts/pecans, or you can sprinkle them on!
Enjoy! These might be my favorite! 

How to toast your walnuts:  preheat oven to 370, place your crushed walnuts on a cookie sheet, then place in the oven. Stir nuts every 30 second to a minute. When nuts are fragrant they are done! 7-15 minutes.

Annie's AMAZING Wheat Bread

This bread is nearly no fail, and I love it! My favorite part is that you turn on the oven while it is still in there, no moving raising bread!!! LOVE it! Taken right from Annie's blog.

In Bosch, using whisk paddles, mix for 2 minutes:
5 c. warm-hot water
2 Tbs yeast
2/3 c. oil
2/3 c. honey or sugar
2 c. white or wheat flour (white will make it raise more here)

Sponge 10-30 min.

Add:
2 Tbs dough enhancer
2 Tbs salt

Mix and then change to bread hook, then add:
9+ cups more whole wheat flour, until dough pulls away from the sides and isn't too sticky.  (It should still be a little sticky).
Knead 8 minutes.
Preheat oven to 150 (or whatever lowest temp oven does).
Form dough into 5 loaves and place in sprayed bread pans.
Turn off oven and place all 5 loaves in the oven.
Rise 40 minutes in the oven (no need to cover dough)
Turn oven to 350 (keep the dough in) and bake for 30 min, covering with foil last 5 minutes if needed.

Grandma Stone/Secretan's Raisin Cookies

I feel a bit cheated finding out about the recipe of these cookies.
Every year for Christmas Dad would ask Grandma Stone for a bucket of these cookies, and every year she filled a huge bucket of these for him. They would sit in our deep freeze tempting me for weeks. I would sneak them and eat them in the bathroom, but because I didn’t like raisins I would pull out the raisins and throw them in the garbage, I was busted every time! Well, I thought they were some secret family recipe, turns out they are, just not our family! They were my best friend, Karmyn’s Grandma’s recipe!! They are so good, and I now like the raisins in them!!! These are super yummy! I always have to plan on giving them away because I will literally eat them all!

Stuff You Will Need
2 Cups Raisins
1 Cup Water
1 Cup Butter
2 Cups Sugar
3 Eggs
1 tsp Vanilla
1 Cup Chopped Nuts
4 Cups Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 ½ tsp Cinnamon
1 ¼ tsp Nutmeg
1 ¼ tsp Allspice

Method
Combine raisins and water, boil for 5 minutes. Cool. Cream butter and sugar. Add eggs, and beat well. Add vanilla, cooked raisin mixture and nuts. Sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Add raisin mixture and blend. Drop by teaspoonsful onto a greased cookie sheet. Bake at 350 degrees for 12-14 minutes.

Best Bread Machine Recipe Yet

I have had my bread machine for a few years, and this recipe is the ONLY bread recipe I have ever had turn out! It was perfect bread, yay!
I don't have a picture, because we ate the entire loaf way too fast! Next time I will take a few shots!

BEST BREAD MACHINE BREAD YET!

1 C warm water (110 degrees F/45 degrees C)

2 Tbsp white sugar

1 (.25 ounce) package bread machine yeast

1/4 C vegetable oil

3 C bread flour

1 ½ tsp salt

Place the water, sugar and yeast in the pan of the bread machine. Let sit and develop for 10 minutes. Add the oil, flour and salt to the yeast mixture. Select Basic Bread setting, and press Start.

Grandma Stone's Hot Fudge

Growing up Grandma Stone always had a jar of chocolate fudge on hand. My dad would be uber unimpressed if we got there and there wasn't any chocolate for his ice cream. The recipe is really simple and one of two of hers that I am going to try. I LOVED this recipe and the only thing I changed was the chocolate, I like milk chocolate instead of semi-sweet. Todd wouldn't try it, Corbyn didn't like it (which I thought was odd, my chocoholic little guy didn't like it??), and Kason loved it! So we are about 50/50 at our house.

Ingredients

1 ½ Cups Sugar

2 Cups Heavy Cream

5 Squares of Semi Sweet Bakers Chocolate (I used 5oz of milk chocolate)

pinch of salt

Method

Cook on high until everything is dissolved, then turn heat down to medium and stir while boiling for 10 minutes. Remove from heat.  (Mine didn't thinken up until I took it off the heat). You can either enjoy this warm, or put it in a mason jar and keep it in the fridge. Enjoy! 

Canadian Eat-More Bars

While I was in Canada this last time I asked my Grandma Stone for her hot fudge recipe for ice cream. While I was at her house she couldn't find it, but she was sure that she hadn't thrown it away, so she gave me her recipe box and told me I could go through it! I found SO many treasures in that little silver box! I HAD to try this one first!

REAL Canadian Eat-More Bars

In a medium sized sauce pan melt:

1 C Chocolate Chips (I used milk chocolate, and they were a bit lighter than real Canadian Eatmores but                                          they still tasted super good!)

½ C Honey

Stir over low-medium heat (don’t burn your chocolate chips) until all chocolate chips are melted and mixed in with honey.

Melt in:

½ C Peanut Butter

Then add dry ingredients (I had pre mixed them into a small bowl for easy mixing in the sauce pan)

¼ C Roasted Sunflower Seeds

½ C Crushed Peanuts

½ C Wheat Germ 

Simmer until all ingredients are mixed. I simmered mine for about four minutes, stirring the entire time, and they turned out great! The longer you simmer the harder they will be! Place on a cookie sheet and roll out. Wait for them to cool a little bit, and then cut. I placed mine on wax paper and the wax paper stuck to them, so I would either do it straight on my cookie sheet next time or spray my wax paper with a bit of Olive Oil. ENJOY these!