GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
ICEBOX ROLLS
I remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! -Jean Fox, Welch, Minnesota
Provided by Taste of Home
Time 45m
Yield 36 rolls.
Number Of Ingredients 8
Steps:
- Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.
Nutrition Facts : Calories 162 calories, Fat 5g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein.
ICEBOX DINNER ROLLS
These rolls have a sweet taste and are SO easy to make - NO kneading required. I got this recipe in 1979 from the interns' wives at UTMB in Galveston, Texas, while attending school there. The dough can be made up to 2 weeks in advance, and is stored in the refrigerator until ready for use. YIELD: 24 rolls
Provided by Chef Lynn C
Categories Breads
Time 45m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Combine shortening, sugar, and 1 cup of the water in a medium saucepan. Put over LOW heat, just until shortening and sugar are dissolved. Remove from stove, and allow to cool to at least 110 degrees.
- Combine second cup of water - heated to about 110 degrees - with yeast in a small bowl, and stir until dissolved. NOTE: DO NOT overheat water, as then the rolls will not rise.
- Combine flour and salt in medium bowl.
- In a large bowl, beat eggs slightly, then add cooled shortening mixture, yeast mixture, and flour mixture, beating well after each addition. NOTE: Dough will be very "sticky". Do NOT add more flour. Cover bowl tightly and set into refrigerator overnight. Take out rolls as needed - but dough may be stored in refrigerator for 2 weeks.
- When ready to bake rolls, spray muffin tins with cooking oil. Take dough out of refrigerator. Flour your hands, and make small balls of dough by rolling in your hands. Balls should be about 1 inch in diameter or slightly larger. Place 3 balls of dough into each muffin tin space. Then cover entire pan with a lightweight dish towel, and place in a warm place for 1 hour to rise. NOTE: You can turn on oven at 200 degrees for about 2 minutes. Then, turn off, and keep door closed with oven light on. Then place covered roll pans into oven for 1 hour.
- Remove risen rolls from oven. Turn oven to 350, and when at temperature, bake rolls for about 15 minutes, or until golden brown. NOTE: Some oven's heat is not regulated, so check temperature with oven thermometer.
- When rolls are done, take out of muffin tins and place on baking rack to cool. Brush tops with melted butter or margarine. Serve immediately, or freeze until needed.
- These can be stored in ziploc bags and frozen, but be SURE that rolls have cooled completely before placing in bags. When ready to serve frozen rolls, let them come to room temperature, and then microwave to warm up.
FROSTED CINNAMON ICEBOX ROLLS
This recipe is wonderful because you can prepare the rolls the night before and bake them in the morning. My mom's friend Inge shared this with our family over 30 years ago and it is still a family favorite. Enjoy!
Provided by Acerast
Categories Yeast Breads
Time 14h35m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 17
Steps:
- In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
- In a mixing bowl, dissolve yeast in warm water.
- Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
- Beat until smooth.
- Mix in enough remaining flour to make a dough easy enough to handle.
- Turn dough out onto a floured board; knead 8-10 minutes.
- Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
- Grease two 9x13x2-inch pans.
- Punch down dough and divide into two equal portions.
- On a lightly floured surface roll one half into a 12"x10" rectangle.
- Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
- In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
- Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
- Roll up jelly-roll style, beginning at the wider side.
- Pinch edges of the dough to seal in the filling.
- Carefully cut the roll into 12 equal slices.
- Place the slices in one of the prepared pans.
- Repeat the process with the other portion of the dough.
- Wrap both pans in aluminum foil.
- Refrigerate at least 12 hours but no longer than 48.
- (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
- Heat oven to 350°F
- Remove foil from pans and bake for 30-35 minutes.
- For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
- Spread over rolls while warm.
GRANDMA'S YEAST ROLLS
I have adapted these yeast rolls from my grandmother's yeast bread recipe. I have increased the sugar to create a little sweeter roll than Grandma used to make and replaced her refrigerated cake yeast with dried (easier availability). They are delicious served with Danish Lurpak® butter (it's a little tangy, just like Grandma's)! Rolls can be made the night before and reheated, covered in foil, at 300 degrees F for about ten minutes.
Provided by Dotty Snyder Grohman
Categories Bread Yeast Bread Recipes
Time 2h30m
Yield 24
Number Of Ingredients 6
Steps:
- Dissolve 1 tablespoon of sugar into the water in a small bowl. Sprinkle the yeast over the water; let stand 5 minutes until the yeast softens and begins to form a creamy foam. Meanwhile, whisk the flour, the remaining sugar, and salt together in a bowl. Once the yeast has foamed, stir the melted lard into the yeast, then stir the yeast mixture into the flour until a sticky dough forms.
- Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 10 minutes. You may need to add additional flour to keep the dough from sticking. Once elastic, cover the dough with the mixing bowl, and allow to rest for 15 minutes. Grease a 9x13-inch baking dish with lard.
- Cut the dough into three equal sections, then cut each section into 8 pieces. Form into balls and place into the prepared baking dish in 6 rows of 4. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven until the tops of the rolls are golden brown and the bottoms sound hollow when tapped, about 1 hour. Allow to cool at least 10 minutes before eating.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 2.5 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 195.3 mg, Sugar 6.3 g
GRANDMA'S OATMEAL ICEBOX COOKIES
This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie.
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream sugars and shortening together.
- Beat in eggs, lemon extract and vanilla extract.
- In a separate bowl mix remaining ingredients.
- Add dry to the wet and mix well.
- Make into loaves.
- Refrigerate to chill thoroughly.
- When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
- Bake until all cookies are done about 10 minutes.
Nutrition Facts : Calories 547.6, Fat 29.8, SaturatedFat 9.6, Cholesterol 35.2, Sodium 315.9, Carbohydrate 64.7, Fiber 4.6, Sugar 35.8, Protein 8.4
MOM'S ICEBOX ROLLS
The aroma of these homemade rolls baking really made my mouth water. Hot out of the oven with some melted butter, these are going to be a hit with your friends and family. I love the option to make the dough ahead of time - I'm always looking to save a bit of time at a holiday dinner. These are easy to make and wonderfully...
Provided by Janice Bartholome
Categories Other Breads
Time 1h
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in warm water. Follow directions on yeast package.
- 2. Cream sugar and shortening together.
- 3. Add HOT water to sugar/shortening mix and allow to cool. If your water is too hot, it will kill the yeast when you add it in the next step.
- 4. Add the dissolved yeast (with the water) and the eggs, and whisk lightly.
- 5. Add 4 cups of flour and the salt, and stir into liquid. Add more flour if the dough is sticky. I usually end up adding at least another cup of flour, sometimes two or three, at this point. The dough will be a little tacky, but shouldn't be very sticky. It should be just past the "sticky" stage and feel a little bit "elastic."
- 6. Put the dough into a large greased bowl, cover with plastic wrap (pressed right onto the dough), and refrigerate until needed. The dough can be left in the fridge at this stage for as much as 2 or 3 days --just be sure it's not exposed to the air.
- 7. Several hours before you want to bake the rolls, take the dough out of the fridge. Punch it down (it will have risen some in the refrigerator), and let it rise double.
- 8. Punch the dough down again, flour a bread board generously, place the dough on the board and sprinkle lightly with flour. Fold the edges into the middle and knead with the heels of your hands for several minutes until it begins to feel "elastic." Start rolling it out with a floured rolling pin (or use a "stocking" on your rolling pin). Fold the edges in again, and repeat the kneading process.
- 9. Pinch off about 1/4 of the dough to work with, and set the rest aside. Start rolling the dough out with your floured rolling pin. Keep turning the dough over and around as you roll it. It will be very elastic and resist flattening. Add flour to your board as needed to keep dough from sticking to the board or rolling pin.
- 10. When the dough is about 1 inch thick, cut out circles with a biscuit cutter and lay them on an ungreased baking sheet, just touching. (This way, as they rise and bake, they will "merge" and the inside edges will be soft and high.)
- 11. Repeat steps 10 & 11 three more times until all the dough has been cut. Scraps can be gathered together, kneaded a little more and re-rolled to make more rolls.
- 12. Cover the rolls with lightweight cloths, like cotton dish towels, and allow them to "rest" on the baking sheets and rise before baking. The time for this varies according to how warm the room is. In a warm kitchen, they may rise double and be ready to bake in 15 minutes. If they're sitting on the table in a cool dining room, it could take an hour. When you see that they've risen some, but they're not rising anymore, bake them.
- 13. Bake at 350 degrees for 15-20 minutes, but time will vary with different ovens. Take them out when the tops are getting golden-brown.
- 14. Brush the rolls with melted butter while they are still hot.
- 15. I often make these rolls far ahead of time and bake them right to the point where they are just about to start browning. I put them in the freezer on sheets until they freeze and then put them into freezer bags. When I'm ready to serve them, I take them out frozen, put them into a 350-degree oven and bake them until the tops are golden brown. They taste even better than when I make them all in one day. Freezing seems to enhance the "yeasty" flavor.
GRANDMA'S ICE BOX COOKIES
A family favorite that Grandma always includes in her cookie tins at Christmas. When melting the chocolate, adding in a few tablespoons of creamy peanut butter (or more, depending on your taste) makes the cookies easier to slice after freezing without really flavoring the chocolate. Easy to keep a frozen log in the freezer to bake in a hurry.
Provided by Jvangess
Categories Dessert
Time 2h8m
Yield 30 40 cookies.
Number Of Ingredients 9
Steps:
- Sift flour, baking soda, cinnamon and salt together and set aside.
- Cream together shortening and sugars, add eggs.
- Mix flour and shortening mixture together.
- Divide dough in half, place each half on a sheet of wax paper.
- Shape dough into logs along length of wax paper. Freeze for 30 minutes.
- Melt chocolate chips in double boiler (Grandma uses semi-sweet or mint flavored for a surprise, leaving out the peanut butter in that case).
- Take one dough log out at a time and roll between 2 sheets of wax paper until it reaches across the paper, a little more than a 1/4" thick.
- Spread half of chocolate on dough. Roll up, like a jelly roll. Return to freezer. Repeat with other log.
- Allow dough to freeze for at least 30 minutes.
- When ready to bake, preheat oven to 350 degrees. Slice cookies to desired thickness.
- Bake on greased cookie sheet for 8-10 minutes.
Nutrition Facts : Calories 274.3, Fat 14.3, SaturatedFat 4.8, Cholesterol 18.6, Sodium 172.3, Carbohydrate 35.5, Fiber 1.2, Sugar 20, Protein 3
GRANDMA'S CHICKEN AND RICE SOUP
Grandma used to make this all the time when we were kids. The egg added nutrition and looked pretty in the pot. The recipe calls for 2 chicken bouillon, but I don't use it.
Provided by WI Cheesehead
Categories Stocks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
- At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.
Nutrition Facts : Calories 359.2, Fat 11, SaturatedFat 3, Cholesterol 110.6, Sodium 568.6, Carbohydrate 28.4, Fiber 1.6, Sugar 7.2, Protein 34
GRANDMA REPP'S ICE BOX ROLLS
Number Of Ingredients 4
Steps:
- Put damp light towel over dough and leave in fridge overnight. Make clover leaf rolls and place in greased muffin tin to rise for 4-5 hours
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