325° 8-12 minutes
1 cup butter
½ cup sugar
½ c light Karo syrup
2 eggs, separated
2½ cups unbleached flour
candied cherries, red and green, halved*
chopped walnuts (optional)
Mix butter, sugar, stir in syrup, 2 egg yolks and flour.
Cover with plastic wrap (pushing wrap down on top of dough and not over top of bowl) and chill thoroughly. Roll into 1/2” balls.
Place on greased cookie sheet, flatten slightly with your palm and press cherries into centers.
Bake 325° for 8-12 minutes, watching closely.
Variation: Dip in chocolate sprinkles and flatten, omit cherry.
Original recipe says to dip in beaten egg white and roll in walnuts and then add cherries.
Yield: 10 dozen
*check to see where pit was removed from cherry and cut lengthwise
2 cups diced onion (12 oz)
2 cups diced celery (15-16 oz)
1/2 cup parsley, snipped
2 chicken bouillon cubes in 1 cup hot water
3 sticks butter
2-4 tsp sage
4 eggs, beaten
2 (12 oz) bags unseasoned croutons
Instructions
BAKE THE PUMPKIN PIE.
Simmer onion, celery, parsley, bouillon, and butter for 45-60 min.
Let onion/celery mix cool.
Combine with eggs and sage and mix.
Place in large mixing bowl and add croutons gradually, to avoid adding so much that it becomes too dry. The mixture should still be wet and able to stick together.
cut a piece of parchment paper to fit the size of the pan, butter the paper, and place the paper butter-side-down on the dressing.
Cover with foil, bake for 45 minutes.
6 lasagna noodles, cooked
2 lbs ground round, browned
12 oz cottage cheese (1½ cups)
2 eggs, beaten
2 tsp parsley flakes
1 jar (29 oz) spaghetti sauce
1 lb mozzarella cheese
Cut 2 slices mozzarella into cubes
Mix cheese with egg, cottage cheese, and parsley. Set aside.
Add meat to sauce and heat to boil. Simmer 30 minutes.
In 9x13x2 pan, create layers as follows:
a bit of sauce on the bottom
noodle
cottage cheese mixture
meat in sauce
mozzarella slices
Repeat layers as described above.
Sprinkle remaining mozzarella on top.
Sprinkle 2-3 tablespoons grated parmesan cheese on top.
Bake at 350° for 30 minutes. (or bake at 375° for 20 min.)
Source: LaDene Cronin
1 lb ground round (85% or 90% lean)
2/3 cup Open Pit barbecue sauce
1/3 cup ketchup
1 Tbsp brown sugar
1 tsp honey mustard
Brown ground beef, drain extra grease
Combine barbecue sauce, ketchup, brown sugar, and mustard in measuring cup, stir.
Add sauce to beef, mix thoroughly and heat on medium-low to low just to warm sauce.
3 cups sugar
1 cup corn oil
4 eggs, beaten
1 (16 ounce) can pumpkin
3-1/2 cups flour
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
2/3 cup water
Combine sugar, corn oil and eggs in bowl and mix well.
Stir in pumpkin until blended.
Sift flour, baking soda, salt, baking powder and spices together. Add to the pumpkin mixture and mix well.
Stir in water.
Spoon into 8 GREASED miniature loaf pans OR 2 GREASED 5×9 inch loaf pans.
Bake at 350° for 1 hour or until loaves test done.
Yield: 24 servings
Source: Celebrate Chicago! A Taste of Our Town
1 box Duncan Hines Orange Supreme cake mix
1 box instant vanilla pudding (3.75 oz)
1/2 cup oil
1/2 cup orange juice
2 oz vodka
2 oz Galliano
4 eggs
Instructions
In small bowl, blend cake mix and pudding.
In second bowl, blend oil, orange juice, vodka, and Galliano.
In large bowl, beat eggs until frothy.
Alternate adding dry and wet ingredients in small amounts until used up.
Pour into a greased 10” tube pan and bake at 350° for 45-50 minutes.
Glaze or sprinkle with powdered sugar.
Glaze (optional)
1 tablespoon orange juice
1 tablespoon vodka
1 tablespoon Galliano
1 cup powdered sugar
Source: Cronin Family Cookbook
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Cronin/Boyer Family Recipes