RUNSAS
Pam Patterson
Leon, Kan.
The combination of soft, sweet yeast dough surrounding a quick filling made with ground beef, browned cabbage, and cheese is both simple and addictive.
For Pam, there are few recipes that really help recall fond childhood memories—this Runsas recipe is one of them, and has been in her family since the '60s. As a young bride, Pam's sister invented the recipe when trying to mimic the sandwiches the family used to get from their local drive-in restaurant. Her sister added sweetened condensed milk to the dough—a step that Pam describes as "brilliant" (she admits she likes "anything with sugar in it!")
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Good things come to patient cooks, as this cake must sit for an entire day before being served. During that time, the oversized sugar cookies soak up moisture from the apple butter and turn tender and cake-like.
This recipe was passed down to Andrea from her mother—she now makes the cake herself for her own family. Once, when Andrea was a child, a similar cake recipe appeared in their local newspaper in Ohio—her family was surprised, since the cake they had always made came from their family in Tennessee. Turns out, the Ohio woman who submitted the recipe was from the same Tennessee town as Andrea’s grandmother. She still eats this cake every time her family gathers together in Tennessee. The last time Andrea made this cake, her family ate it for breakfast, lunch, and dinner.
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With a flaky crust and sweet meringue center, these delicate rolls nearly melt in your mouth.
Erin’s family has been making these rolls at Christmastime ever since she can remember. Her grandmother still makes these rolls today—she’s 73. Erin’s grandfather and great-grandfather were both pastors, and this recipe was printed in a church cookbook in Chicago in the late '30s. Although she remembers these rolls as a holiday recipe, Erin, a fourth-grade teacher, admits she likes to make them year-round as a special dessert, for breakfast as a sweet treat, or even as an afternoon snack.
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The recipe title caught our eye, but the addition of mashed potatoes to the dough gives these crullers a crisp crust and soft, chewy interior that makes this fried dough a winner.
Shirley sent this recipe to us because of its special family connection throughout the years. Her mother used to make these treats with her own mother—Shirley learned the recipe from her mother and has passed it on to her five grandchildren. Shirley likes to bake and loves to cook—she considers herself an “old-fashioned” cook who likes to make everything from scratch with all-natural ingredients.
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Lois remembers her mother making this recipe for her while she was growing up in the '60s. She now makes this cake for her own family—including her husband and father-in-law, who both enjoy this unusual fruit dessert. Both of Lois' daughters—who live in Korea—enjoy making their mother's and grandmother's special dish for themselves. She'll only make her puzzle when peach season provides beautiful, juicy peaches—she advises using only ripe peaches so you'll have enough juice for the syrup—but enjoys baking apple pies at other times of the year as well.