The Nelson Family Cookbook

[Table of Contents | Dedication | Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]

BREADS

Oatmeal Buns

Harriet Stanley


1 cup quick oatmeal
2 cups boiling water
1 teaspoon salt
1/2 cup molasses
1/3 cup shortening
2 eggs
2 packages dry yeast
1/2 cup warm water
5 1/2 - 6 cups flour

Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and shortening. (Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved in 1/2 cup warm water. Add 5 1/2 - 6 cups flour. Dough will be soft. Let rise once, then form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350°.
I use my Oster bread hooks for these. Grease the top of the hooks so dough won't climb them. Easy & fast.

Oatmeal Bread

DoLores Kounovsky


2 packages dry yeast
1 cup warm water
1/4 cup dark molasses
1/2 teaspoon salt
1/2 cup flour
1 1/4 cups scalded milk, cooled to
lukewarm
1/4 cup honey or molasses
1 egg
2 teasp oons salt
2 cups flour
2 tablespoons soft shortening
1 cup quick rolled oats
3 1/2 cups flour

Makes 2 or 3 Loaves.
In a large bowl combine yeast, warm water, dark molasses, salt and 1/2 cup flour. Beat until smooth and let stand in a warm place about 15 minutes. Add scalded milk, honey or molasses, egg, salt, 2 cups flour, shortening and oatmeal. Beat 2 minutes with an electric mixer. Gradually add about 3 1/2 cups more flour. Form into smooth ball, cover bowl and let stand 10 minutes. Knead dough for 5 minutes and shape into 2 or 3 balls. Cover with bowl and let rest 10 minutes more. Shape into 2 or 3 loaves and place in 2 standard loaf pans or 3 - 8" x 4" pans. Cover and let rise in a warm place 45 to 60 minutes, or until doubled in bulk. Bake at 375° for 35-40 minutes.

Mother's Whole Wheat Bread

Alice Sullivan


4 cups whole wheat flour
7 cups white flour
1 cake yeast
2 1/2 tablespoons sugar
3 tablespoons molasses
4 tablespoons shortening
3 teaspoons salt
3 1/2 cups water

Bake 1 hour in 375° oven.

Whole Wheat Bread

Harriet Stanley


1/2 cup warm water
2 teaspoons sugar
2 packages yeast
3/4 cup shortening (I use Crisco)
4 cups warm water
1 cup sugar
4 tablespoons molasses
1 tablespoon salt
4 cups whole wheat flour
8 cups white bread flour

Mix 1/2 cup warm water, 2 tsp. sugar, and yeast. Set aside. In a large bowl, mix together shortening, 4 cups warm water, 1 cup sugar, molasses, and salt. Add yeast mixture, then flours. Work dough well. Put in a warm place to raise 1/2 hour. Knead down. Let dough raise another 45 minutes. Knead down. Let raise another 45 minutes. Shape into bread loaves. Put into greased (sprayed) bread pans. Should make six small loaves. Don't make large loaves. Let raise approx. 1 1/2 hours. Bake 350° (preheated oven) for about 40 minutes.

Overnight Buns

Olive Jacobson


4 cups water
2 cups sugar
1 cup oil
2 tablespoons salt
4 beaten eggs
2 1/2 packages of yeast
1/4 cup water
1 cup bran
11 1/2 cups flour

Boil 4 cups water, 2 cups sugar, and 1 cup oil together for 5 minutes. Cool to luke warm. Add 2 Tbsp. salt, 4 beaten eggs, 2 1/2 packages of yeast dissolved in 1/4 cup water. Add 1 cup bran flakes and 11 1/2 cups flour or enough to make a soft dough. Let raise in a warm place. Can be punched down many times. Form buns in evening. Cover with cloth and set on counter overnight. Bake at 350° for 10-12 minutes.

I usually start this mixture at about 4:00 in the afternoon. It works to start in the morning and bake when ready in mid afternoon. Can be used to make caramel or cinnamon rolls.

Quick No-Knead Rolls

Kathryn Stanley


3/4 cup hot water
1/2 cup canned milk
2 packages yeast
2 tablespoons sugar
3 1/2 cups flour
1 teaspoon salt

Dissolve yeast in water and milk. Add sugar, 1 1/2 cups flour, and salt; mix until well mixed. Add 2 cups flour, mix well. Let set 5 minutes. Shape into rolls and let raise until double. Bake at 350° for 15-20 minutes. I use these when I make harvest soup or beef stew. They are easy and good, though they are a heavier roll than ones that raise twice. I double this recipe, it makes enough to fit Grama Stanley's old baking pan that Mom Stanley gave to me, don't know the size, a little longer than a 9 x 13 pan.

Buns

Olive Jacobson--recipe from her mom, Gladys Nelson


1 quart milk or 2 c. milk + 2 c. water
2 packages yeast
1 teaspoon sugar
1 cup white sugar
2 tablespoons salt
1/2 cup oil
5 cups flour
1 or 2 eggs can be added
6 cups flour

1 quart of milk or 2 cups milk and 2 cups water warmed to luke warm. Dissolve yeast in small amount of warm water and 1 tsp. sugar. Add yeast to milk mixture. Also add 1 cup white sugar, salt, and oil. Gradually add 5 cups flour, mixing well. Let mixture raise until bubbly. (1 or 2 eggs can be added now.) Add 6 more cups flour. Mix well and knead. Let raise until doubled. Punch down dough and let raise again. Buns can then be formed and placed on cookie sheets. When doubled in size they should be baked in a 350° to 375° oven for 15-17 minutes. This recipe can be used for making caramel rolls also.

White Bread

Olive Jacobson--recipe from her mom, Gladys Nelson


2 cups milk
3 tablespoons shortening
4 teaspoons salt
2 tablespoons sugar
3 cups water
flour
2 packages yeast
1/2 cup warm water
1 teaspoon sugar

Scald milk and pour over shortening, salt, and 2 T sugar. Add 3 cups water to make mixture lukewarm. Beat in flour to make a thick sponge. Add yeast dissolved in 1/2 cup warm water and 1 tsp. sugar. Mix well. Let rest until sponge mixture becomes bubbly, about 20 minutes. Add flour and knead until dough is no longer sticky and is firm. (Mom didn't give the amount of flour.) Let mixture rest and knead down 2 or 3 times at 20 minute intervals. Turn into large greased container. Let raise in warm place until double in size. Knead down again. Divide the dough into 5 equal parts, form into loaves and put into greased bread pans. Let raise until double in size. Bake at 375° for 20 minutes, then turn heat to 350° and bake 25 minutes longer.

Easy Caramel Rolls

Mueller Family


16 frozen cinnamon rolls
1 cup brown sugar
1/2 cup white sugar
1 stick margarine
1 cup vanilla ice cream

Melt sugars, margarine and ice cream in 9 x 13 pan on stovetop, mixing together. Arrange frozen rolls in warm sauce. Preheat oven to 200° and turn off. Let rolls rise in oven until double in size. Bake 30 minutes at 350°. Cool 5 min. in pan, then invert. Can be made in two round cake pans. We use this sauce for rolls with homemade or bread machine bread dough too.

Donut Balls

Olive Jacobson--recipe from her mom, Gladys Nelson


3 eggs, beaten
1 cup sugar
2 cups milk
2 tablespoons oil
dash of nutmeg
4 cups flour with
2 tablespoons baking powder,
sifted together

Mix ingredients together well. drop by spoonfuls into hot oil.

Bewitching Blueberry Pancakes

Kim Toney


2 1/2 cups flour
5 teaspoons baking powder
6 tablespoons sugar
1 1/2 teaspoons salt
2 eggs
1 1/2 cups milk
6 tablespoons oil
1 cup washed blueberries

Stir all ingredients together and fry on a hot griddle.

Cowpuncher Biscuits

Kim Toney--recipe from her grandma, Gladys Nelson


2 cups flour
1 egg
3/4 cup milk
2 teaspoons baking powder
2 tablespoons powdered sugar
2 tablespoons oil
dash of salt

Sift dry ingredients. Mix with milk and egg. Add oil last. Bake in muffin tins 25 minutes at 350°. Makes 12. I use pancake syrup on them.

Garlic Bubble Bread

Deb Stanley


1 loaf frozen white bread dough
1 egg beaten
1/4 teaspoon salt
1/4 cup oleo, melted
1 teaspoon parsley flakes
1/2 teaspoon garlic powder or
1 tablespoon minced garlic

Thaw dough and cut into walnut size pieces. Mix the oleo, egg, parsley flakes, salt and garlic. Dip pieces into this mixture and place in greased loaf pan. Cover, let rise until double. Bake 375° for 30 minutes. Cool in pan 10 minutes. We love the fresh garlic.

Chewy Bread Sticks

Mueller Family


1 package yeast
1 1/2 cups warm water
1 tablespoon honey
5 - 5 1/2 cups flour
salt, parmesan cheese, garlic powder or garlic salt

Chewy Bread Sticks, continued
Dissolve yeast in warm water; add honey. Add flour gradually; mix together and knead 10 minutes. Heat oven to 200°, then turn off. Let dough rise in oven. Cut into 32 pieces and roll into 10 inch ropes. Put on greased cookie sheets, eight to a sheet. Let rise 15 minutes. Brush with butter, sprinkle with salt or other seasonings (Our favorites are listed above. You could also try onion salt, Italian seasonings, sesame or poppy seeds.) Bake at 400° for 8-12 minutes. Watch for browning on the bottoms.

Cheese Garlic Biscuits

Greta Jacobson


2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup margarine
1/4 teaspoon garlic powder

Heat oven to 450°. Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased baking sheet. Bake for 8-10 minutes until golden brown. Combine margarine and garlic powder. Brush over warm biscuits before removing from baking sheet. Serve warm. Makes 10-12 biscuits.

Flour Tortillas

Stacy Mueller


4 cups flour
2 tsp. salt
1/2 cup shortening
1 cup lukewarm water (or a little more)

Blend flour, salt, and shortening with pastry blender or forks until shortening is very well distributed. Add lukewarm water and blend well. Turn out onto lightly-floured board and knead about 50 strokes. Divide dough into 15 roughly equal sections. Cover with cloth; rest for at least 15 minutes. Roll each section of dough into a very thin "circle". (My circles usually aren't very circular.) Cook on a moderately hot ungreased skillet, turning once.
It works well to roll one tortilla while another is cooking, especially if you have a helper. Your skillet should be warm enough to cook one side in about one minute. You will need to experiment with your cookware and stove to achieve the right combination. I usually have to sacrifice the first one as a "test tortilla" and throw it out. I like using our heavy cast iron skillet. After cooking one tortilla, put it on a plate and cover with a towel. Pile rolled tortillas on top as they wait to cook and they will get soft and more elastic from the warmth. You can gently tug them even thinner with your fingers before cooking.
Wrap and store in refrigerator or freeze. To reheat, pat both sides with water and warm directly on the rack in a 300° oven for a few minutes. This will also make the tortillas softer, as long as you don't leave them in too long.

Corn Fritters

Kathryn Stanley


2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons sugar
1 tablespoon minced onions
1/4 cup butter, melted
1 (12 oz.) can whole kernel corn
1/2 cup milk
2 eggs, beaten

Heat pancake griddle as for pancakes. Sift together flour, baking powder, salt, and sugar. Mix together onion, butter, corn, milk, and eggs. Add flour to corn mixture, beat until smooth. Use 1/4 cup batter for each fritter. Cook as you would pancakes, and butter as you take them off, serve hot. These are really good with steak, meatloaf, anything!

Blueberry Muffins

Richard Jacobson


1 egg, beaten slightly
1/2 cup milk
1/4 cup oil
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
1 cup frozen blueberries

Mix egg, milk, and oil. Sift together flour, sugar, baking powder, and salt. Add blueberries. Do not overmix. 20 stirs should mix flour in. Grease muffin tins. Bake at 375° for 20-25 minutes.
Amy tells us that her dad has been making these muffins every Sunday morning since he and Olive got married. They would eat the entire batch all by themselves. Now that their kids are out of the house, they are back to eating the entire batch again.

Applesauce Muffins

Eunice Nelson


1 1/2 cups sugar
1/2 cup margarine, softened
2 eggs
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/4 teaspoon salt
1 cup applesauce

In mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with applesauce. Mix until just combined. Fill greased muffin cups 2/3 full. Bake at 350° for 20-25 minutes. Makes about 18 muffins.

Rhubarb Muffins

Kathryn Stanley


1 1/4 cup brown sugar
1/2 cup salad oil
2 teaspoons vanilla
1 egg
1 cup buttermilk
2 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups rhubarb, finely diced
1/2 cup pecans (I leave nuts out.)
1 teaspoon cinnamon
1/3 cup sugar
1 teaspoon melted butter

Combine and beat together brown sugar, oil, vanilla, egg, and buttermilk. Sift together flour, salt, baking soda, and baking powder. Mix with liquid mixture; add rhubarb and pecans. Place in greased muffin tins and top with mixture of cinnamon, sugar, and butter. Bake 20 minutes at 400° or until they are brown and spring back when lightly touched. Let cool slightly and remove from muffin pans. I run my rhubarb through my food processor to dice.

Raspberry Muffins

DoLores Kounovsky


Muffin Batter:
1 1/2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/2 cup butter or margarine, melted
1/2 cup milk
1 cup fresh or frozen raspberries,
thawed if frozen
1 teaspoon grated lemon peel (or
Realemon juice)
Topping:
1/2 cup finely chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup all purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 tablespoons butter or margarine, melted
Glaze:
1/2 cup confectioners sugar
1 tablespoon lemon juice

Preheat oven to 350°. Combine flour, granulated sugar, baking powder, salt, and cinnamon in medium mixing bowl. Make a well in the center of the dry ingredients and add the egg, melted butter, and milk. Stir just until all ingredients are combined. Gently stir in raspberries and 1 teaspoon lemon peel. Fill each cup of 12 cup paper-lined muffin tins 3/4 full with batter.
Combine topping ingredients, adding butter after other items are mixed together. Sprinkle mixture over the top of each muffin. Bake 20-25 minutes or until golden brown. Combine glaze ingredients; stir until smooth. Drizzle over warm muffins. Yield: 2 dozen muffins.

Six Week Bran Muffins

Carmen & Bill Biddle


1 - 15 ounce box Bran Flakes cereal
2 cups honey (3 cups sugar)
5 cups flour
5 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup oil
1 quart buttermilk
2 cups raisins

Mix cereal, sugar-honey, flour, soda, and salt. Add eggs, oil, and buttermilk. Store in covered container in refrigerator up to 6 weeks. Bake at 350° for 12-15 minutes.

Applesauce Bread

Stacy Mueller


1 cup unsweetened applesauce
1/4 cup butter or margarine, melted
1/4 cup liquid honey
2 large eggs
1 teaspoon vanilla
3/4 cup raisins
2 cups all purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

Whisk applesauce, butter, honey, eggs, and vanilla in medium bowl until well blended; stir in raisins. Thoroughly mix flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Pour liquid mixture over dry ingredients and fold in just until combined; do not overmix. Spoon batter into sprayed or greased pan, smoothing it on top. Bake 50 minutes at 350°. Test with toothpick. Cool on rack before slicing. I sometimes reduce the amount of raisins and add chopped nuts. This bread is very good when sliced and toasted. I make my own unsweetened applesauce for this recipe: Warm peeled and chopped apples over medium high heat in a saucepan until softened. Mash with potato masher, leaving them a little chunky.

Blender Banana Nut Bread

Joyce Mueller


2 1/2 cups flour, sifted
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup walnuts
1 cup sugar
1/3 cup soft butter
1 egg
3 small bananas, cut up
1/2 cup milk

In medium bowl, mix together flour, baking powder, and salt; set aside. Chop walnuts in blender for 10 seconds. Add to dry ingredients. Put sugar, butter, egg, bananas, and milk in blender; blend for about 15 seconds or until well mixed. Pour over dry ingredients and mix until ingredients are well moistened. Pour batter into greased 9 x 5 loaf pan. Bake in preheated 350° oven for 1 hour. Cool on rack.

Cranberry Bread

Joyce Mueller--recipe from her sister, DoLores Kounovsky


2 cups flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
zest and juice of 1 orange or 2 tablespoons
Realemon juice
1 cup sugar
2 tablespoons melted butter
water
1 egg, well beaten
1 cup sliced raw cranberries
1/2 cup nuts

Sift together flour, baking powder, soda, and salt. Add sugar. Put orange juice and zest or lemon juice into a one-cup measure. Add melted butter and enough water to make 3/4 cup liquid. Add liquid to dry ingredients and mix well. Add egg, then cranberries and nuts. Beat well. Bake 1 hour at 350° in a 9 x 5 loaf pan. Can be made in two small (about 7 1/2 x 3 1/2) loaf pans--bake 45 minutes.

The Nelson Family Cookbook

[Table of Contents | Dedication |Breads | Soups | Vegetables | Salads ]
[Main Dishes | Cake & Frostings | Cookies, Bars, & Lefse | Pies & Desserts ]
[ Beverages, Snacks, Jam, & Pickles | Get a printable copy | Index ]