Granny Jean Brown's Currant Cookies

 1 cup sugar

1/2 cup shortening 

1/2 cup sour milk

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1 3/4 cups flour

1 1/2 tsp baking powder

1/2 tsp nutmeg

1/2 cup currants (washed and dried)

Mix well, Roll out till the thickness  of currants, drop in sugar then  place on parchment paper on the cookie sheet.   Bake at 400 degrees for about 9 minutes.

Orange rolls

2 cups flour

2 Tablespoons sugar

3 teaspoons baking powder

4 Tablespoons (heaping) shortening

1 tsp salt

1 egg

1/2 cup orange juice

Center filling

1/2 cup sugar

Rind of 2 oranges

Mix flour, salt, baking powder, sugar and shortening, beat an egg then add to  mixture, add orange juice.   Begin adding flour, knead for about 30 seconds.  Roll out dough in rectangle about 1/4 inch thick.  Spread butter over dough.  Mix sugar with orange rinds, sprinkle over butter.  At one end begin to roll up dough.  Cut roll about 1 inch apart, place in cupcake tin that have paper in them.  (Cupcake paper) 

Bake ai oven at 400 degrees for 20 minutes, may take less depending on your oven. Yields about 12

Grandma Jean Brown's Rye Bread

 7 cups white flour -  sifted

2 1/4 cups rye flour - sifted

4 cups lukewarm water

2 tsp salt 

3/4 cup brown sugar 

5 Tablespoons molasses

1 heaping tablespoon Lard

2 packets of yeast

Dissolve yeast packets in 1/4 cup water.  Mix water, salt, Brown sugar, molasses and lard.  Mix sifted white and rye flour together.  Then add half of the flour to mixture.  When raised add yeast to mixture, then add the rest of the mixed flour.  

Put into prepared bread pans.  Bake at 350 degrees  for 1 hour.  remove from pan at let cool on cooling rack.

Feather Light rolls

 1 Tablespoon Dry yeast

1 Tablespoon sugar 

1/3 Hot tap water

1/2 cup sugar

1/2 cup Margarine (no butter) softened

3/4 teaspoon salt

1/2 cup instant mashed potatoes

1 cup boiled milk

3 eggs

3 to 4 cups of flour

Mix first three ingredients in a small bowl and set aside and let stand until room temp and raised.  In a mixer begin mixing sugar, softened margarine, salt, and instant mashed potatoes. Boil milk just to where it begins to bubble on the sides.  Slowly add milk to mixer.  Add raised and room temp yeast to mixer.  Beat 3 eggs and snowy add to mixer.  Begin by putting a cup of flour at a time into mixer at a slow speed.  I usually change my blade at this time to more of a kneading blade.  Keep adding flour till it does not stick to sides.  Knead well.

Grease large bowl. Put dough into greased bowl, cover with a dish towel and put in refrigerator over night.  (I have made this in the morning when in a crunch)  

In the morning pull out of refrigerator and let sit at room temp for 2 hours.  

Sprinkle counter or cutting mat with flour.  Cut ball of dough in half.  Roll out dough to look like a pizza around 16 inches.  I use a pizza cutter and cut like a pizza.  I usually get about 16 slices.  Roll up slices at the large end to make a crescent roll.  Place rolls onto greased cookie sheet.  Cover with light towel and let raise for 4 to 5 hours.

Bake at 325 degrees for 10 minutes.  They will just be a light golden brown.  When out brush with melted butter.  Serve and enjoy.

Sour cream Chicken Enchiladas

Sauce 

1 can cream of chicken soup

1/2 pint sour cream

1 can (small) green chilis - diced

1 package flour tortilla

1 lb grated cheddar cheese

Cooked chicken or turkey

Preheat oven to 350 degrees.  Mix the first 3  ingredients to make sauce.  Layout tortillas, put meat and cheese on all the tortillas.  Put a small amount of sauce on the bottom of a 9x13 pan.  Roll tortillas and put into pan.  Cover with remaining sauce and remaining cheese.   Bake for 30 minutes.  

Serve with taco sauce or even chopped green onions.

Bean Dip

 1/2 Block cream cheese

1 can refried beans

Tabasco sauce to taste

sour cream - about a 1/2 cup

Shredded cheese

pre heat oven to 350 degrees.  Mix first 3 ingredients.  Put half of it in a 9x9 glass dish.  Spread a 1/4 cup of the sour cream on top and sprinkle with the cheese.  Repeat layers with remaining ingredients.  Bake for 20 minutes.

Caramels

1/4 butter

3/4 cup Karo light syrup

1 pint heavy whipping cream

2 cups sugar

Grease glass 8x8 or 9x9 pan with butter.  Mix together all ingredients in a large heavy pot.  Use Candy thermometer, mix using a back and forth motion on medium high heat until it reaches 240 degrees.  Pour into glass pan and let cool thoroughly.  Cut into small squares.  I use was paper cut into strips and then roll the caramels up, then twist the ends.