I don’t know anyone that doesn’t like yeast rolls. That’s why they are served in restuarants all the time. This is a really simple recipe. You have to remember that making any breads from scratch you let it rise. Twice usually. But just because you have to let it rise does not mean it is difficult . You just go about your business while it is rising, then knead and go about your business and let it rise again and bake. It is time consuming in the fact that you have to be around home because of the risings, but it doesn’t mean you’re kept prisoner in your kitchen. The dough does most of the work on it’s own. Just give it a try one time if you have never made rolls from scratch, and see if you don’t think it was worth it.
- 4 cups flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon Crisco
- 1 package yeast
- Combine ingredients in a large bowl.
- Slowly add enough water to make a soft dough.
- Let rise until doubled in size.
- Shape into rolls and place on greased pan.
- Let rise again (don’t let them rise too long).
- Bake at 350° for 10 – 15 minutes.
Oh sooooo yummy…..a good friend of mine makes these , and they are outstanding. Just need to have the stuff on hand and you can make them anytime. You can get the canned or frozen mango juice if you don’t have fresh. I even buy the frozen bag of mango pieces and they work great too. They are great for smoothies or just to thaw and eat also. Okay here goes…
- 1 small can frozen limeade
- 1 cup tequila
- 1/2 cup triple sec
- Mango to taste
- Ice cubes ( your choice of how many)
Put all in blender and blend until smooth…….ENJOY.
How many times have you needed to know how many cups an 8″x 8″ dish holds? Well the following is a chart of equivalent dishes.
4 – CUP BAKING DISH
- = 9″ pie plate
- = 8″ x 1 1/4″ layer cake pan
- = 7 3/8″ x 3 5/8″ x 2 5/8″ loaf pan
6 – CUP BAKING DISH
- = 8″ or 9″ x 1 1/2″ layer cake pan
- = 10″ pie pan
- = 8 1/2″ x 3 5/8″ x 2 5/8″ loaf pan
8 – CUP BAKING DISH
- = 8″x 8″x 2″ square pan
- = 11″x 7″x 11/2″ baking pan
- = 9″x 5″ x 3″ loaf pan
10-CUP BAKING DISH
- = 9″ x 9″ x 2″ square pan
- = 11 3/4″ x 7 1/2″ x 1 3/4″ baking pan
- = 15″ x 10″ x 1″ flat jelly roll pan
12-CUP BAKING DISH OR MORE
- = 13 1/2″ x 8 1/2″ x 2″ glass baking dish
- = 13″x 9″ x 2″ metal baking pan
- = 14″ x 10 1/2″ x 2 1/2″ roasting pan
TOTAL VOLUME OF PANS:
- TUBE PANS
- 7 1/2″ x 3″ Bundt tube = 6 cups
- 9″ x 3 1/2″ fancy or Bundt tube = 9 cups
- 9″ x 3 1/2″ angel cake pan = 12 cups
- 10″ x 3 1/4″ Bundt tube = 12 cups
- 9″ x 3 1/2″ fancy tube mold = 12 cups
- 10″ x 4″ fancy tube mold = 16 cups
- 10″ x 4″ angel cake pan = 18 cups
SPRING FORM PANS
- 8″ x 3″ pan = 12 cups
- 9″ x 3″ pan = 16 cups
- 8 1/2″ x 2 1/4″ mold = 4 1/2 cups
- 9 1/4″ x 2 3/4″ mold = 8 cups
- 9 1/2″ x 3 1/4″ pan = 8 cups
This recipe came from a family friend and they are not your regular baked beans. Angie made these beans and the whole family has been waiting for the recipe. Well here it is. This could easily be “your special” dish they ask for over and over again. So simple, for how delicious it is. This recipe is a must try for sure…..I would love to hear your comments after you make these.
- 3 large cans pork and beans
- 1 medium green bell pepper, chopped
- 1 large onion, chopped
- 1/2 cup brown sugar
- 1 can chilli w/ beans and meat
- 1 cup barbecue sauce
- 6 strips bacon (4 cooked and crumbled and 2 strips uncooked)
Preheat oven to 350°.
- Mix above ingredients, including 4 strips cooked and crumbled bacon.
- Place in sprayed pyrex dish.
- Place 2 strips uncooked bacon (cut into a few pieces) on top.
- Bake at 350° for 1 hour.
Now wait for the raves.
This recipe really has no seaweed in it, but it resembles the look of seaweed. Although I am not a big fan of sauerkraut it has no taste of sauerkraut. It was recently brought to the house as a side dish and it was delicious. The recipe is in the Grace Methodist Cookbook of Parksley, Va. Great take along dish. Take the recipe with you, ’cause you will be asked for it.
- 1 1/2 cup sugar
- 1/2 cup oil
- 1/2 cup vinegar
- 1 large can sauerkraut (well drained)
- 1 cup celery, thinly sliced
- 1 cup green pepper, chopped
- 1 cup chopped pimento (well drained)
- 1 cup bean sprouts
- 1 large onion, chopped
- Heat sugar, oil and vinegar until sugar is dissolved. Then cool.
- Toss remaining ingredients in large bowl. Pour cooled sugar mixture over all.
- Refrigerate overnight. Enjoy…..
This is a fast salad to make. And it goes great at BBQ’s and picnics. It is very colorful also, besides being tasty. It might be the dish you take along next time, even if you haven’t tried it before.
If you want to use a food processor to do the shredding (not too fine for the cabbage) is makes it even faster.
- 4 cups red cabbage, coarsely shredded
- 2 cups carrots, shredded
- 2 cups seedless green grapes, halved
- 3/4 cup of your favorite store bought poppy seed dressing
- Combine cabbage, carrots, and grapes in a large bowl. Add poppy seed dressing; toss gently to coat.
- Refrigerate until ready to serve or to take along.
This is a wonderful and easy dessert to make, or to take to someone’s house as your contribution to the host. There are only 2 ingredients. And it is even better the second day, but not as fresh looking, so I don’t usually make it a day ahead of time if I am taking it to someone’s house.
You will need a casserole dish, that is like a 9×13 or maybe smaller. Unless you are going to make a double recipe. But it needs to be a flat bottom dish.
- 2 containers Kozy Shack Chocolate pudding
- 1 pkg. biscotti’s (I usually use the almond flavor or the anisette flavor)
- If you put the biscotti’s in the microwave for a couple of seconds (just 2 or 3 at a time), they are easier to cut. Since these are half moon shaped you need to stand them on the flat side and the round side is up and cut them in half (because they are too thick otherwise). As you cut them place them in the flat dish until the bottom is more or less covered with t hem. Save a couple out to make crumbs with. Then spread the pudding , both containers on top of the biscottis. Then I crush a couple of the biscotti’s to make crumbs and sprinkle them on top of the pudding. That sort of seals it so it won’t form a skin. Then I lay a piece of plastic wrap right on the crumbs to keep it fresh. Put in the fridge until ready to serve. If you can make it enough ahead of time so the pudding can sort of soak into the biscottis. Yummmmmmmmmmmm.
While cleaning out the fridge yesterday I found a bag of fresh peaches, some of which had gone a little bad. But I didn’t want to throw the good ones out, so decided to make a peach cobbler out of them. I wanted to try the “Cream Puffs” for the topping to see if it would turn out okay. The recipe for the “cream puffs” is on my website. It makes more cream puffs than I was going to need for the cobbler so I made a cookie sheet of them with the batter that was left over.
By the way if you haven’t made the “Cream Puffs” yet, you really should, they are so simple and very impressive. Sort of like the texture of popovers. I added a little “Splenda” or you could add a little sugar to the batter if you are going to serve them at dessert time. I like them with just a hint of sweet to them even if I am just going to eat them with gravy (yeah I said gravy) during the main course. Like I said they are like a popover, very versatile.
I just peeled and sliced the peaches. In a bowl mixed a little white sugar, brown sugar, nutmeg, cinnamon, and lemon juice and poured it over the peaches in a bowl. I mixed them around to make sure I had enough flavoring to coat them all and put them in a sprayed square baking dish. Then I plopped dallops of the cream puff batter on top of the peaches and baked them at 400° for 15 to 20 minutes until cream puff topping was golden brown.The cobbler was gone in no time. So I guess they liked it.
And for the first time I let the other cream puffs completely cool and put them in a freezer bag and froze them to see if they would freeze alright. I thawed one of them out this morning and they were perfect. I tried heating one of them in the microwave (another test) for about 6 seconds for one, and it was perfect. So there you go, you can always have a quick roll for dinner or a cream puff that you can cut in half and fill with pudding, fruit etc. Always guest ready. That’s pretty versatile that you can use them for the main course or as a dessert. I really encourage you to try these cream puffs. Nothing is simpler and you could have them be your very own signature baked good. Enjoy…
A good friend of mine gave me this recipe that she got from a friend of hers. She made it the other night and everyone raved about it. It is very simple to make, so even if you have a favorite squash recipe I advise you to try this one. The texture is sort of quiche like, so if you like quiche you will love this recipe. It cuts like a quiche also, so is easy to make a presentation or serve.
Note: You will need an 8″ square baking dish, sprayed lightly with cooking spray.
Also you can substitute the salad dressing and cheese with low fat or reduced fat product.
- 2 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 4 eggs
- 1/2 cup Miracle Whip Dressing
- 1/3 Kraft Grated Parmesan Cheese
- 1 cup Kraft Finely Shredded Italian Five cheese Blend
- 1 small onion, chopped
- 1/2 cup green pepper, chopped
- 1/4 teaspoon salt and pepper
Heat oven to 375° F.
- Heat large skillet sprayed with cooking spray on medium heat. Add zucchini and yellow squash; cook and stir 5 minutes or until crisp-tender.
- Beat eggs and dressing in large bowl with whisk until well blended. Stir in Parmesan.
- Add zucchini mixture and all remaining ingredients; mix lightly. Spoon into 8″ square baking dish, lightly sprayed with cooking spray.
- Bake 35 to 40 minutes or until center is set and edges are lightly browned.