"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Long Johns Recipe

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This recipe for Long Johns, by , is from The Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Orton


2 pkgs. yeast
1 Tbsp. sugar
1 C. lukewarm water
1 C. milk
1/2 C. sugar
5-7 C. flour
3 eggs
6 Tbsp. shortening

3/4 box brown sugar
1/2 cube butter
powdered sugar
maple flavoring

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Dissolve the yeast and 1 Tbsp. sugar in water. Scald milk; add 1/2 C sugar, shortening and salt. Cool to lukewarm. Add 2 C. flour to make a batter. Add yeast and beaten eggs. Beat well. Add remainder of flour or enough to make a soft dough. Let rise until double in bulk--about 1 1/2 hour.

Roll quite thin; cut into rectangles, drop into hot oil and turn over immediately. Brown and turn to brown the other side.

Icing: Melt brown sugar and butter with hot water; add enough powdered sugar and a little maple flavoring to make a thin icing. Ice when Long Johns are cool.

Personal Notes:
Personal Notes:
Our biggest fights when I was young, were over doing the mountains of dishes after a meal. One time when it was my turn (again!) to dry, I had a little tantrum and threw the metal pancake turner on the floor. (It was a small fairly flimsy metal one.) To my shock and chagrin, it bounced up and hit mom in the back of the head as she had just turned away from washing the dishes for a minute. I took off running out to the front yard! I don't remember how it turned out after that, but I do remember apologizing to mom after we had all cooled down and telling her that I really didn't mean for that to happen.




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