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Holiday Teacher Recipes 2

carol ivkovich

Carol Conklin.

Carol serves on the board of Michigan Music Teachers Association with me. She's a hard worker, lover of Jesus and her family. Carol and her husband have one daughter, Katey, who is 16. Katey shares Carol's passion for music. Currently, Carol has 47 students! She does not have specific holiday traditions in her studio, however, she does take some of her students to a local nursing home to perform during the holidays. 

She has 2 favorite recipes. Both recipes come from her Grandma Ladewig. Thanks for sharing, Carol!

Grandma Ladewig’s Sugar Cookies
Cream: 2 cups sugar
1 cup shortening
Add/Beat: 3 eggs
1 cup sour cream
1 teaspoon salt
1/2 teaspoon cream of tarter 
1 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon nutmeg
2 cups of flour with mixer
By hand add:
2-4 cops more flour, or until it is stiff. (Less flour is better than more)
Roll out to 1/4 inch
Cut with cookie cutters.
Sprinkle with sugar 
Bake @ 375 degrees 8-10 minutes
I come from German roots on both sides of my family, so I grew up with lots of baked goods and hearty meals.  My maternal grandmother was a fabulous cook.  Her husband owned an appliance store in Grand Rapids for years, and she would do cooking demonstrations for the customers.  Making these sugar cookies is somewhat tricky.  You have to time everything like clockwork, so that the dough doesn’t get too soft and difficult to work with, and yet you don’t want to add so much flour that the cookies are dry.  Once perfected, they are truly outstanding.  Now I like them with just plain sugar sprinkled on top, but as a child, I can remember loving to frost all of the different Christmas cut-outs.  My grandmother lived with us.  She had her own separate apartment over our garage.  I loved to go to her kitchen during the holidays and watch her put all of these family masterpieces together.  The second recipe is for her coffee cake, which was another Christmas staple.  Again, it is time-consuming, but the result is a truly fabulous cinnamon coffee cake.  It’s best eaten fresh, but can be served for several days. As kids, we’d often want to have it first thing on Christmas Day, even before opening presents!  My grandmother was such a strong, kind-hearted woman, with a wealth of patience for teaching others.  I miss her dearly.
Grandma Ladewig’s Coffee Cake
1 cup milk
1/3 cup sugar
1 teaspoon salt
1/3 cup shortening
1/4 cup warm water
1 package of yeast
2 eggs, beaten
4 cups of flour
1 tablespoon milk
  • Scald the milk
  • Add sugar, salt and shortening
  • Cool to lukewarm
  • Sprinkle yeast in water
  • To milk mix, add eggs and yeast, plus 2 cups of flour
  • Beat until smooth
  • Add raisins if desired (rinsed quickly in warm water)
  • Add remaining flour and mix well
  • Turn out on floured surface
  • Knead 12 times and place in large greased bowl
  • Cover and let rise in warm place for 1 hour
  • Punch down and let rise, until double in size
  • Put gently into pans
  • Brush with melted butter, sugar and cinnamon
  • Let rise again, then bake for 20-25 minutes at 375 degrees.





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