Romer Dough

2 pkg. yeast  

1 cup lukewarm water

2/3 cup sugar  

1 cup lukewarm milk

1 tsp. salt  

2 eggs

½ cup butter or margarine  

7 cups flour

Powdered sugar

Directions:   Pour water over yeast.  Let stand 10 minutes.  Cream butter, sugar, salt.  

Add eggs.  Add milk to yeast and 3 cups flour.  Add butter mixture and remaining 

flour.  Knead smooth and let rise until double.  Knead again, put into pans and let 

rise second time.

For Twisters:  Cut dough into strips, twist.  Deep fry for 3-4 minutes.  Roll in 

powdered sugar.

For Rolls:  Spread dough with butter, powdered sugar and cinnamon.  Roll like 

jellyroll.  Cut in 2-inch pieces.  Place in greased pan.  Bake at 350 degrees for 15-20 

minutes.  Ice with powdered sugar and milk.

Comment:  Grandma Romer’s famous twisters.

Banana Nut Bread

2 cups flour

3 bananas, mashed

½ cup walnuts, chopped

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

½ cup margarine

1 cup sugar

2 eggs

Directions:  Sift together flour, baking powder, baking soda, and salt.  Cream butter 

and sugar together gradually.  Add eggs, one at a time mixing each one thoroughly.  

Add bananas.  Stir in dry ingredients gradually.  When well mixed, add nuts.  Turn 

into well-greased loaf pan.  Bake at 350 degrees 45-60 minutes.  Let stand in pan a 

few minutes.  Remove to cool. 

Comment:

Baklava

1 box phyllo dough  

1 lb. chopped walnuts

4 sticks unsalted butter (never margarine)

½ tsp. cinnamon

Sauce:

3 cups sugar

2 cups water

1 T. fresh lemon juice

Directions:  In a bowl, mix walnuts, ½ cup sugar, and cinnamon.  Put aside.  Make 

the sauce.  In a saucepan, mix 3 cups sugar, 2 cups water, and simmer for five 

minutes.  Add 1 T. lemon juice and simmer 2 minutes longer.  Remove the pan from 

the heat.  Set aside to cool.

Grease a 9” x 13” pan.  Place about 10 sheets phyllo dough on the pan.  Spread 

walnut mix evenly over the surface.  Cut into 2-3” squares or diamond shapes.  In a 

sauce pan, melt the butter.  Pour the melted butter over the baklava.  Spread the 

melted butter all over the baklava evenly so the butter can go down the cut slits.  

Bake at 350 degrees for 30-45 minutes until lightly golden.   Remove from oven.  

Pour cold sauce over the hot baklava.   Let it set until baklava is cold.  Cut the slices 

again.  Serve.  Refrigerate.

Comment:

Elephant Ears

1 cup lukewarm water 1 T. sugar

1 T. vegetable shortening 1 tsp. salt

1 pkg. active dry yeast 2 cups flour

Vegetable oil for deep frying

Cinnamon / Sugar mixture

Directions:  In large bowl, combine water, sugar, melted shortening, salt, and yeast.  

Allow to stand a few minutes while yeast dissolves.

Sift flour and add to liquid mixture slowly, beating well after each addition.  Knead 

dough on floured board until no longer sticky. Place in plastic bag and refrigerate to 

rise.  (Dough will keep 7 to 10 days.)

To make elephant ears, punch down dough in bag.  Pull off small balls and stretch 

into a thin shape, the thinner the better.  Fry in deep oil at 350 degrees, turning once 

to brown on both sides.  Sprinkle with cinnamon-sugar mixture. 

Comment:

Classic Cream Scones

2 ½ cups flour

½ cup + 2 tsp. sugar, divided

2 tsp. baking powder

½ tsp. salt

¼ cup chilled butter, cut into ¼” slices

1 cup + 1 T. heavy whipping cream, divided

1 large egg, lightly beaten

Directions:  Preheat oven to 425 degrees.  Spray a baking sheet with nonstick 

cooking spray.  In a large bowl, combine flour, ½ cup sugar, baking powder and salt.  

Using a pastry blender, cut in butter until mixture is crumbly.  Add 1 cup cream and 

egg, stirring with a fork just until dry ingredients are moistened.  Turn dough out 

onto a lightly floured surface.  Gently knead 1 to 3 times.  Place dough on prepared 

baking sheet and pat into ½” thick circle.  Using a knife, score dough into 10 

wedges.  Brush dough with remaining 1 T. cream, and sprinkle evenly with 

remaining 2 T. sugar.  Bake for 15-20 minutes or until golden brown.  Cut along 

scored lines into wedges.  Serve with jam, if desired.

Cardamom Scones:  Increase butter to ½ cup.  Add 1 tsp. ground cardamom and 1 

(3 oz.) package cream cheese.

Chocolate-Cherry Scones:  Substitute 1/3 cup firmly packed brown sugar for white 

sugar. Add ½ cup cocoa powder and ½ cup drained chopped maraschino cherries.  

Increase butter to ½ cup.

Chocolate Scones:  See above minus cherries.

Comment:  Fun to add a chocolate glaze drizzle over finished scones.  

Chocolate Glaze:

¼ cup chocolate chips

1 T. Butter

1 ½ T. heavy whipping cream

1 T. powdered sugar

Melt chocolate and butter and mix smooth.  Stir in cream and sugar.  Drizzle over 

scones.