Recipe: Daisy Coffee Cake

Helen Wride's Apricot Daisy Coffee Cake (Stollen)

Ingredients:
1 package yeast (1 tablespoon)
1/4 cup warm water
1/2 cup milk, scalded
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups flour, sifted
2 eggs, beaten

Jam Topping:
apricot jam
1 cup powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla


Directions:
Combine yeast and water. Let proof. In a large bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour and beat well. Stir in yeast mixture and eggs. Add enough flour to make a moderately stiff dough. Turn onto floured counter top and knead until satiny (8 to 10 minutes) or use dough hook in bosh 3 minutes. Transfer to a well-oiled bowl. Cover with a pizza pan or plastic and let rise until double. Punch down and let rest 10 minutes.

To form the daisy, roll dough into a 14-inch circle. Transfer the circle to a greased cookie sheet. Place a glass in the center, top down. Cut circle into 4 sections just to the glass. Cut each section into 5 strips. Criscross 2 strips together and pinch to seal ends. Remove glass and coil one criscross strip in the center where the glass was. Continue to make criscross strips, pinch to seal the ends and arrange loosely around the center coil. When it is done it looks like a bouquet of daisys. Let the daisy rise some, then bake at 350°F for 25 minutes, until golden.

While still warm, spread jam in center of each daisy. Drizzle with confectioner's icing made from powdered sugar, milk and vanilla.

Cooks note: This sounds complicated, and it does take a little creativity, but it tastes delicious. Helen brought this recipe with her to Ohio and made it for our family during one of her visits. We loved it!

Just make sure the criscross strips are coiled around the center coil. I think that is how it looks, a center coil and other coils around the center one. Then when you spread the apricot jam it goes on each little coil.

Recipe: Rose's Rolls AKA Best Rolls Ever!

This recipe is treasured by my family. My mother's great friend, Linda Zuro, was known as one of the best bakers in my church congregation growing up. We all wanted her to make our desserts and rolls for any gathering. She didn't use recipes to bake--it was all in her head. She could tell by the consistency of the dough if it was right. My mom watched her make rolls once, and, being a home economist, my talented mother created this similar recipe--which is why I call them Rose's Rolls. Linda passed away in a tragic car accident in the Spring of 2006, so we are all so glad to have this almost-momento of her fantastic baking. Without further ado.... 

Rose's Rolls

2 c. warm water
2 T. active dry yeast (or 2 pkgs.)
1/2 c. sugar
3 c. flour
1 egg
1/4 c. vegetable oil
2 t. salt
2 c. flour

Directions:

1. In a large bowl combine water and yeast. Let proof 2 minutes. Add sugar, 3 c. flour, egg and oil. Stir with spoon until well mixed. Add salt, stir.

2. Add 2 c. flour. Stir as much as you can and then begin kneading in bowl. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth. Only knead 1-2 minutes or it will toughen the dough—it will be very moist. Clean the bowl, spray it with Pam, and return dough to bowl. Turn once to coat dough. Cover and let rise for 30 minutes to 1 hour in “summer day” oven. 

3. Punch down and split dough into halves. Roll halves into rectangle (6x20 inch rectangle or about 1/2 inch thick). With a pizza cutter, cut the dough crosswise in 3/4 inch strips, roll each strip in flour, and tie in knot, tucking ends underneath. Place on greased cookie sheet, leaving 1/2 inch between each roll. Let raise until nearly doubled in size again (you will see air pockets through the dough’s surface). 

Bake for 10-13 minutes at 380-400 degrees.

Cook’s Note: These rolls have been affectionately nicknamed “Mormon Rolls.” 

Cut dough in 1" strips.

Tie dough in knot and tuck ends under.

Dough should be very sticky. Like for reals.

Knotted rolls ready to raise.

Knotted rolls raised and ready for oven.

Rolls should be just barely golden.

The rolls should be barely touching.

This is the perfect color for Rose's Rolls.

Brush tops of rolls with butter.

Recipe: Waldorf Astoria Red Velvet Cake

Waldorf Astoria Red Velvet Cake
Recipe from my Grandmother, Helen Wride

Ingredients:
1/2 cup shortening
1 1/2 cup granulated sugar
2 eggs
2 tablespoons cocoa powder
2 ounce bottle red food color
1/4 teaspoon salt
2 1/2 cups sifted cake flour
1 tablespoon vinegar
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda

Directions:
Cream shortening, sugar and eggs. Combine cocoa and food coloring and add to the creamed mixture. Add the salt and vanilla. Add buttermilk alternately with the flour. Mix the vinegar and soda together and fold gently into batter. Do not beat! Spread evenly in 9 x 13 inch prepared baking pan, or 3 9-inch layer pans or two 10-inch square pans. Bake at 350°F for 35 – 40 minutes (9 x 13 inch pan) or 25 – 30 minutes for layers.

Recipe: Butter Rich Frosting

Butter Rich Frosting for Velvet Cake
We got this recipe from my Grandmother, Helen Wride (a fantastic cook)

Ingredients:
5 tablespoons cake flour
1 cup milk
1 cup granulated sugar
1 3/4 cubes butter, softened
1 teaspoon pure vanilla extract

Directions:
Whisk flour and milk in a saucepan until no lumps remain. Heat over medium heat until thick (like paste) Spread on a plate to cool. In another bowl, cream butter, vanilla and sugar until light and fluffy. Add the cooled mixture and beat well.

Cook’s note: It is rumored that a man visited the Waldorf Astoria Hotel Dining Room in New York and while there he ordered a piece of Red Velvet Cake. He enjoyed the cake so much that when he was finished, he asked for the recipe. Later he received a bill in the mail for $1000 for the recipe. After paying the bill, he published the recipe for all to use. Don’t know if it’s true, but it’s a great story.

Recipe: Cake Mix Cookies

I got this fabulous recipe from my friend Gillian. They are tasty, for sure!

Cake Mix Cookies
Recipe #1
1 pkg. cake mix (any)
1/4 c water
1 egg
1/2 c oil
1/4 c flour
Add-ins of your choice

Mix ingredients and bake at 350º for 8-10 minutes

Good ones: butter cake mix with toffee bits, chocolate cake mix with toffee bits, carrot cake mix with nuts and frosting, lemon cake mix, confetti cake mix, chocolate cake mix with chocolate chips or peanut butter chips, etc.

Recipe: Stacked Enchiladas

This is a modified version of the stacked enchiladas I enjoy practically every time we go to visit Heath's parents in New Mexico.

Stacked Enchiladas
by Alana Lee

1 lb ground beef, browned and drained
½ onion, chopped
2 (15 oz.) cans tomato sauce
1 (4 oz.) can diced green chilis
1/8 tsp cumin
2-3 T chili powder, or to taste
salt and pepper, to taste
corn tortillas
fixins’: shredded cheese, lettuce, tomatoes, chopped onions, salsa, sour cream, guacamole

Brown beef and drain. Add onions, tomato sauce, green chilis, and spices. Bring to boil. Simmer 20 minutes.

To serve: dip one corn tortilla in meat sauce for a few seconds, place it on your plate, and spoon meat sauce on top of tortilla. Layer tortillas and meat sauce as desired. Top with cheese, lettuce, tomatoes, onions, salsa, sour cream, and guacamole (as desired).

Helen Wride's Cookie Recipes

Thanks to my mom, Rose, I am providing scanned versions of my grandmother Helen Taggart Wride's cookie recipe collection for your enjoyment. Just click on this Google Drive folder to view all the PDF documents.

Here are a few samples.

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