These are recipes I got out of either Betty Crocker or some other cookbook. After making them for over 50 years, they have become “my” recipes.
Don’t know how many batches of each of these recipes have come out of our kitchen. The divinity has become a Christmas tradition in which a number of people have had to say, “Thank you.”
The rolls are quick and easy and are often requested for dinners.
2 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 stiffly beaten egg whites
1 teaspoon vanilla
1 cup broken nut meats
Combine sugar, corn syrup and water; stir over low heat until sugar is dissolved. Cook to light-crack stage (270 degrees). Have the 2 egg whites stiffly beaten (so stiff they actually curdle). Slowly pour hot syrup over the beaten egg whites, beating constantly. Add vanilla. Continue beating (finish by hand with wooden spoon handle) until mixture holds its shape. Add nut meats. Quickly spoon into 9-inch greased square pan.
Crescent Dinner Rolls
2 tablespoons sugar
1 1/2 cups lukewarm milk*
6 tablespoons soft or melted oleo
2 packages yeast
1 teaspoon salt
4 cups flour (about)
*If using powdered milk, you do not need to scald. Knead for 10 minutes. Let rise until double, about 30 minutes (with regular yeast). Punch down; shape into crescents or whatever; let rise 15 minutes. Bake in 425 degree oven for 10-12 minutes.
Share your favorite holiday recipe!
During November and December, the Enterprise is accepting submissions for our Holiday Recipe Swap.
Submissions must include:
1) Recipe(s), including the recipe source.
2) A few paragraphs with a memory, fun food fact or why it’s a favorite.
3) Photos of the dish.
, drop off at the Enterprise office or mail to P.O. Box 297, Holyoke, CO 80734.
Holyoke Enterprise November 13, 2014