Grandma's Rolls

The one thing I always looked forward to when Thanksgiving rolled around was not the turkey, not the pies, but my grandma Kendall's rolls. They were seriously from another world-they were so soft, fluffy, buttery, and tall. She would bake probably around 40 and by the time Thanksgiving dinner was over, they would always be gone. Many people in my family have tried to replicate my grandma's rolls, but they are hard to get just right. Even if you add all the right amounts in the right order and everything, it takes a special touch when you handle the dough to get it to turn out right. Since my grandma has passed away, I am determined to master her recipe so her rolls can live on.

Recipe by: Alice Kendall

1 c. milk scalded (or 1/4 c. powdered milk & 1 c. hot water)
1 yeast cake dissolved in 1 c. warm water in a large bowl
Mix together:
3 eggs beaten
1/2 c. sugar
1/2 c. cooking oil
2 t. salt

Add milk and yeast, then add 6 c. flour. Cover & let it rise until doubled in size. Shape into rolls by putting on floured board. Let rise again and bake at 400 degrees for 10-20 min.

Fresh Salsa

Oh how I love this fresh salsa. Growing up, we used to bottle salsa and I never knew there was such a thing as fresh salsa until my dad came up with this recipe when I was about 12. I can remember all of us just hovering around the salsa and eating it until there was nothing left. This salsa is extremely addicting and I have to force myself to stop. Whenever I have leftover tomatoes or cilantro, I know that it is time to make some salsa.

10 Roma tomatoes
1/4 medium onion
2 cloves garlic
2 jalapeno peppers (seeded)
1 tsp salt
1 bunch cilantro (stems removed)
juice of 1/2-1 lime

throw all ingredients into a food processor except for cilantro. Once everything is at preferred consistency, throw in the cilantro and pulse 2-3 times.

Bryson's Brownies

Although Bryson did not come up with the recipe, we call them "Bryson's brownies" because he made them just about every Sunday. He got to the point where he had the recipe memorized and loved to make them. One thing that Bryson always makes sure to tell people is that you MUST use Hershey's cocoa because they won't be the same if you use something else. Even though I do not really like chocolate, I do have a weakness for these brownies because they are so good.

Recipe by: Bryson Reschke

1/3 c. Hershey's Cocoa
2 c. sugar
1 c. butter
1 1/2 c. flour
2 t. vanilla
4 eggs-1 at a time

Mix the cocoa, sugar, and butter until creamy. Mix together the flour and vanilla. Put eggs in 1 at a time last. Pour batter into a 9x13 baking pan and cook at 375 degrees for 25 min.

Breadsticks

This recipe actually came from a lady who lived in our ward in Taylorsville, but we have adopted it as our own because we love it so much. These breadsticks are the first thing that I really "mastered" because my dad would ask me to make them all the time. I first learned how to make them with my mom when I was probably around 7 or 8, but did not really make them all by myself until I was about 14. I have come across many breadstick recipes over the years, and I still stay loyal to this one because nothing comes close it. I remember my brother-in-law called them my "magic" breadsticks for some reason.

Recipe by: Marian Lindsey

1 T. yeast
1 1/2 c. warm water (2 if using wheat flour)
1 T. honey
1 T. malt powder
1 t. salt
4-4 1/2 c. flour (If desired, use 2 c. white flour and 2 c. wheat)

Pour warm water into mixing bowl. Sprinkle yeast and wait for it to sort of poof up and rise to the top. Sift together flour, salt, and malt powder. Add honey, then add flour mixture. Mix until it forms a ball. Roll out and cut into strips, then roll into sticks. Melt butter in baking pan, then roll sticks in the butter. Top with Parmesan cheese. Bake at 400 degrees for 15 minutes or until golden brown.

Oma's Applecake

My Opa, Oma, grandpa Reschke in the back and my dad, uncle John, and uncle Phil in the front. (Not sure who the babies are)

Oma's applecake is legendary in my family. It is only made for the most special occasions and nothing can compare to it. When I was younger, my dad told me about how he would help Oma (my grandpa Reschke's stepmother) make the cake and she taught him how to peel apples with just a knife. In turn, he taught me how to peel apples with a knife and I am pretty sure it scared my mom because I was not really old at the time. In a family cookbook, my grandma wrote a story about my Oma's apple cake and this is what it says:
"Although I watched Oma make her specialty, applecake, she didn't have a specific recipe, it was one of those "I just do it" cakes. So one day, when she was preparing to make one, I stood ready with a measuring cup, and caught each ingredient in the air as she added it, and wrote it down. We had a good laugh, but it worked, so now we have that wonderful recipe for generations to enjoy. One important thing to remember is to spread a thick layer of butter (no substitutes) at the bottom of the spring form pan, and of course also slices of butter on the top, with a generous sprinkle of sugar, that is what makes it so delicious.
I was fascinating to watch Oma peel apples, it went so fast, in no time at all, had she peeled the apple, leaving one long string of apple peel."

Recipe by: Wilma (Oma) Reschke

7-8 cups of apples, peeled and sliced
1/4 lb. margarine
3 eggs
1/2 cup sugar
1 1/2 c. flour
2 tsp. baking powder

Beat margarine, eggs together, gradually add sugar and beat well. Add eggs one at a time, beating well after each addition. Gradually add flour. Mix well, batter should be light and fluffy. If it's too stiff, add a little milk.

Peel and slice apples, butter cake pan with a thick layer of butter. Put a layer of batter in the pan, add apples, spread remaining batter on the top. Put slices of butter and sugar on top. Place in cold oven, turn on oven to 350 degrees and bake for 1 hour.

Granola

Every time I smell granola, I am taken back to my old kitchen, sitting on the counter and "helping" my dad make his granola. I never knew what granola was, so I always just called it "Dad's cereal". I am pretty sure he would make it at least once a week and we had so much fun! This was one of the very many bonding moments that I had with my dad. I can honestly say that I still have yet to find granola that is just as good...but I may be just a little biased.

Recipe by: Boyd Reschke

8 c. oats
1 1/2 c. brown sugar
1 c. almonds
1 c. pecans
1 c. coconut
1/2 c. water
1/2 c. butter
2 t. vanilla
1/2 c. honey
1/2 c. peanut butter
1 c. raisins

Mix the first 5 ingredients in a large bowl. Heat water, butter, honey, and peanut butter until fluffy. Add vanilla and pour mixture over dry ingredients. Mix well. Spread on two cookie sheets. Bake in a 200 degree oven about an hour. Stir while cooling and add raisins.

Almond Pound Cake

Almond Pound Cake has been a long-standing tradition in my family. Every year at Christmas, we would spend a whole day baking pound cake and then on Christmas Eve, we would take plates around to friends & neighbors and sing carols at their doors. I never really knew where the recipe came from until I found it in my grandma's cookbook. In it she said that she got the recipe from a good friend of her's that she met when she joined the church in Odense, Denmark. They came over to America together and lived in Provo until she moved to Salt Lake City. She translated the danish recipe, called "Mazarinkage", to Almond Pound Cake.

Recipe By: Tove Reschke

1 3/4 square margarine
1 1/4 c. sugar
2 c. sifted flour
3/4 c. milk
1 tsp. baking powder
2 eggs
1-2 tsp. almond flavoring

Preheat oven to 375 degrees. Cream margarine gradually adding sugar. Beat well. Add eggs one at a time, beating well each time. Mix flour and baking powder together. Add to the batter, alternating with milk and ending with flour. Pour into two greased foil lined small loaf pans.
Bake for 45-60 minutes. Do not open oven door for the first 45 minutes.

Boyd's Chocolate Chip Cookies

My dad is definitely most famous for his chocolate chip cookies. It started with this lady in our ward who made really good cookies and everyone knew her for it. She gave my dad her recipe and he made some changes so it then became his own. I have had numerous people tell me that these are the best cookies they have ever had. I like to think of them as a secret weapon whenever you need to bribe someone because they work every time.

Recipe by: Boyd Reschke

1 1/2 c. granulated sugar
2 1/4 c. brown sugar
1 1/2 lbs. butter (4 salted + 2 unsalted)
3 large eggs
2 1/4 tsp. baking soda
2 1/4 tsp. salt
1 T. real vanilla extract
7 1/2 c. sifted flour
2 12-oz. bags Guittard milk chocolate chips
2 c. semi-sweet Ghiradelli chocolate chips
8 Heath bars cut into about 1/2" chunks

Mix sugars together. Slice cold butter into 1/4" slices and slowly mix into sugar until creamy. Add egss one at a time and mix well. Add vanilla. Mix baking soda and salt into flour with wire whisk and gradually mix into other ingredients (do not over mix). Stir in chocolate chips with a wooden spoon then add Heath pieces. Bake at 345° 14-16 min. Cool on cookie sheet for about 5 min. then move to wire rack.

Shrimp Salad

When I think of my grandma's shrimp salad I instantly think of summer barbecues. It was a staple at every family gathering and holiday. We would all eat the salad until we had it coming out our ears. The salad had become so regular that when I asked my mom for the recipe, she had to sit down and write it down because she just would make it without even thinking about it. It is hands down one of my favorite salads of all time.

Recipe by: Alice Kendall

1 12-oz. package of salad roni
2 cans shrimp-broken or small
1 c. celery-chopped
1 c. diced carrots
4 green onions-chopped
2 c. Olive Oil Best Foods Mayonnaise
3/4-1 tsp. seasoned salt (bon appetite)
1/4 tsp. pepper
1 tsp. sugar

Cook the carrots until tender in the microwave with a small amount of water. Cool. Mix seasonings in with the mayonnaise. Add a little milk for the right consistency. Combine salad roni, celery, onion & carrots with the mayo mixture. Fold in drained cans of shrimp. Cover and refrigerate. Add more mayo if needed before serving.

Aebleskiver

One of my fondest memories growing up was going to my paternal grandparent's house on Sundays and my grandma making Aebleskiver for all of the kids. It has been a long-standing tradition for my grandma to give an aebleskiver pan as a wedding present with the recipe attached. When I got married, I was so excited to receive my own pan. Along with the recipe, my grandma included a story about aebleskiver and I thought I would share it:

"When I think Aebleskiver, I have especially fond memories of the time I was on vacation at my maternal grandparent's house, "Mormor and Morfar" I called them.
I loved the smell of the wood stove, where Mormor would swing the iron rings on and off, according to the size of the pan she would be using, also adjusting he heat with them. For For less heat she would have all the rings in the hole, for full heat the flames from the wood would be directly on the pot. The pots and pans had a ledge, so they would fit in the hole.
Mormor made the best Aebleskiver ever, and when Morfar challenged me to see who could eat the most, I ate so many I had no desire for Aebleskiver again for a long long time."

Recipe by: Tove Reschke

3 eggs
2 c. buttermilk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 T. sugar

Separate the eggs and beat egg whites until stiff peaks form and set aside. In another bowl beat together the egg yolks and buttermilk. Mix together the flour, baking powder, baking soda, salt and sugar. (I also like to add 1/2 tsp. Cardamom, a much used spice in Danish baking), gradually add dry ingredients to the buttermilk/egg mixture, while beating until smooth, then fold in the beaten egg whites.
Over medium heat preheat aebleskiver pan with about a teaspoon of vegetable oil in each cup. Fill the cups 3/4 full with batter. When the edges start to bubble begin to turn the aebleskiver 1/4 turn using the two pronged fork poking it into the edge of the Aebleskiver from the inside edge so the batter runs into the cup as it continues to cook.
After baking a couple of minutes turn it 1/4 of a turn again, so it will form a ball. Keep turning the aebleskiver as they cook, until they are golden brown and cooked through.
Serve with powdered sugar and jam.

Tortellini Soup

This is one of my absolute favorite soups. I have fond memories of my mom making this soup for me and it just warming my soul. When I came to college, this soup became a staple because it does not use a lot of expensive ingredients, it makes A LOT of soup, and it is very quick & easy.

Recipe by: Linda Reschke

Olive Oil
1 clove garlic
1 med. Onion, chopped
1 (16-oz.) bag of tortellini
1 large carrot peeled & sliced
2 T. Pesto
3-4 c. chicken broth
1 c. frozen peas
Cook onion in 2 T. of olive oil. Add carrots, simmer for 10 min. Add more oil if needed. Add the remainder. Cook on med-med high until tortellini is cooked. Serve with fresh grated Parmesan cheese.

White Enchilada Casserole

I have never really been a huge fan of Mexican food, but my dad always had a way of making anything taste so good. This enchilada casserole is really the only time I will eat enchiladas. Growing up, I never knew that enchiladas were made any differently until someone ordered them and I knew that was not how I remembered enchiladas. Anytime I make this casserole I know I will always think of my dad.

recipe by:Boyd Reschke

1 (10-oz.) c. Rotel canned tomatoes
1 c. cream of mushroom soup
(8-oz.) pkg. cream cheese
1 c. sour cream
1 (7-oz.) can diced green chilies
4-5 cooked chicken breasts
Flour tortillas
grated cheddar cheese

Put the first 4 ingredients in the blender. Whip. Add the green chilies, stir. Pour a little bit of this mixture in the bottom of a 9x13 pan. Tear flour tortillas into small pieces covering the entire pan. Layer with chicken (half of the chopped chicken), then cheese, then ½ of the sauce. Do another layer of flour tortillas, chicken, some cheese and sauce and top with cheese. Cook in the over at 350 ° for ½ hour. Serve with chopped tomatoes, lettuce & guacamole. Tostitos are excellent with this as a side dish.

Grilled Chicken and Pasta Salad

This recipe was given to me by my aunt Linda. She made it for a baby shower and it was a huge hit. She was kind enough to share this recipe with us and I have made it many times since then. My sister, Alisa, told me that this is her husband's favorite and is constantly requesting it. It is so simple and so good!

Recipe by: Linda Utley

Mix the following together and toss with dressing just before serving:
1-2 heads romaine lettuce - washed and torn into bit size pieces (or 1 bag spinach)
1- 8oz. pkg. bowtie pasta - cooked, drained and cooled
2 - 4 T. sesame seeds
1/2 cup sunflower seeds
1 can sliced water chestnuts (I chopped them)
3 chicken breasts - seasoned heavily with lemon pepper seasoning, grilled and cut into bite size pieces.
1 cup bean sprouts (I didn't use these but I'll bet they are good)
Dressing:
1/2 cup oil (I use olive oil)
1/2 cup sugar
1 tsp. salt
1 tsp. sesame seeds
3 T. soy sauce
2 T. seasoned rice vinegar
1/2 tsp. sesame seed oil
1 tsp. grated fresh garlic