Ingredient: milk

Hot Cross Buns

This is Grandma Davis’ famous Hot Cross bun recipe.  I remember her making these by the dozen every year around Easter.  She’d often get together with Great-grandma Heiser and Aunt Hyet Swartz and bake all day long.  One year, probably in the late 1960’s, they made over 120 dozen.  I found a card in Grandma’s recipe file that did all the ingredient extensions for multiplying the volume.

Hot Cross Buns
Print Recipe
Hot Cross Buns
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees
  2. Add shortening, sugar, salt to milk. When milk has cooled to lukewarm, add yeast that has been dissolved in water. Add beaten eggs
  3. Add flour and cinnamon and beat well.
  4. Add currants (floured with a portion of the flour)
  5. Cover and let rise for 1 hour.
  6. Shape in the form of biscuits and place in a greased pan. Cover and let rise for another hour.
  7. Bake at 375 degrees for 20-25 minutes.
  8. Let cool. Make an icing cross on the tops and coat lightly with powdered sugar (optional).
Share this Recipe
Powered byWP Ultimate Recipe

Custard

This is the custard recipe Grandma Davis used.  It is awesome!  She used it for cream puff and eclair filling.

Custard
Print Recipe
Servings
2 cups
Servings
2 cups
Custard
Print Recipe
Servings
2 cups
Servings
2 cups
Ingredients
Servings: cups
Instructions
  1. Melt butter
  2. Blend in Cream Corn Starch, sugar and salt.
  3. Gradually add milk.
  4. Heat to boiling over direct heat stirring constantly.
  5. Stir into slightly beaten egg yolks. Return to heat and cook for 2 minutes stirring constantly.
  6. Add vanilla.
  7. Cool thoroughly.
  8. Serve plain or with cream or as a filling for cream puffs or Boston creme pie.
Share this Recipe
Powered byWP Ultimate Recipe

Chocolate Fudge Cookies

Chocolate Fudge Cookies
Print Recipe
Chocolate Fudge Cookies
Print Recipe
Ingredients
Cookies
Icing
Servings:
Instructions
Cookie
  1. Melt Crisco and chocolate. Mix thoroughly with brown sugar
  2. Add eggs
  3. Sift dry ingredients and add alternately with milk
  4. Drop by spoonfuls on lightly greased cookie sheets
  5. Bake 10-12 minutes at 375 degrees
Icing
  1. Melt chocolate and add to sugar
  2. Warm milk and butter. Add gradually to sugar and beat well.
  3. Add salt and vanilla
Recipe Notes

This recipe was originally from Nana Phillips and was provided by Jeri Phillips.

Share this Recipe
Powered byWP Ultimate Recipe

Ice Cream

Ice Cream
Print Recipe
This is our favorite homemade ice cream recipe. It requires an ice cream maker and we recommend electric.
Prep Time
4 hours
Prep Time
4 hours
Ice Cream
Print Recipe
This is our favorite homemade ice cream recipe. It requires an ice cream maker and we recommend electric.
Prep Time
4 hours
Prep Time
4 hours
Ingredients
Servings:
Instructions
  1. combine all ingredients, except for the milk and vanilla.
  2. For vanilla ice cream use the entire bottle of vanilla. For chocolate ice cream replace 1/2 the bottle of vanilla with chocolate syrup to taste.
  3. Mix thoroughly. Pour into portable freezer container. Fill up to the fill line with milk.
Share this Recipe
Powered byWP Ultimate Recipe

Eggplant Parmagiana

This is a great camping/dutch oven recipe

Eggplant Parmagiana
Print Recipe
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Eggplant Parmagiana
Print Recipe
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Servings Prep Time
6 people 35 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.
  2. In a shallow bowl, combine eggs and milk. Put the flour on a sheet of wax paper.
  3. Dip the eggplant into the milk mixture, then dredge them in flour.
  4. Fry the eggplant in hot oil.
  5. Parmagiana Layer the fried eggplant with spaghetti sauce and shredded mozzarella cheese in a dutch oven. Baked for 45 minutes - check frequently since this is currently a guess
Share this Recipe
Powered byWP Ultimate Recipe

Sweet Potato Casserole

Sweet Potato Casserole
Print Recipe
Servings
6
Cook Time
45 minutes
Servings
6
Cook Time
45 minutes
Sweet Potato Casserole
Print Recipe
Servings
6
Cook Time
45 minutes
Servings
6
Cook Time
45 minutes
Ingredients
Servings:
Instructions
  1. Combine and mix first 6 ingredients in mixing bowl until potatoes are mashed.
  2. Spray an 8 x 12 baking dish with non-stick cooking spray.
  3. Pour mixture into baking dish and sprinkle with brown sugar and chopped pecans.
  4. Bake at 350 degrees for 45 minutes.
Share this Recipe
Powered byWP Ultimate Recipe

Ffrois

Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ffrois
Print Recipe
Ffrois is a Welsh crepe. It is very sweet and surprisingly filling. This is a Davis family recipe handed down from Grandma Betty Davis. The recipe card was spelled Frois, but Ffrois appears to be more consistent with the Welsh language. We always used this as a dinner meal.
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Mix a cup each of brown sugar and white sugar. Set aside for using as a filling later
  2. Mix 2 cups of flour, pinch of salt, 1/2 cup sugar, 1tbsp. melted butter, 1/2 tsp. baking powder, 2 cups milk
  3. Beat eggs separately. Add 3 beaten eggs to batter.
  4. Grease frying pan, pour 1/4 cup batter into pan. Brown on one side. Add few currants. Turn over and brown. Sprinkle with brown and white sugar mix.
  5. Roll up to eat. Can be eaten with your fingers or using a fork.
Recipe Notes

There is a very similar recipe online at http://www.food.com/recipe/welsh-crepes-ffrois-194138.  That recipe calls for lemon juice in the filling, which is why the picture shows a lemon.  The recipe also has a serving suggestion for layering the crepes on top of each other and serving slices as you would with cake.

Please note that currants have a limited shelf life

Share this Recipe
Powered byWP Ultimate Recipe