Betty's No Muss, No Fuss Yeast Spoon Rolls
Betty demonstrates how to make No Muss, No Fuss Yeast Spoon Rolls. If you need quick and easy yeast rolls, this is the way to go!
No Muss, No Fuss Yeast Spoon Rolls
1 1/2 stick butter or margarine, melted
1 package active dry yeast
2 cups very warm water
1 egg, well beaten
1/4 cup sugar
4 cups self-rising flour
Melt 1 1/2 sticks butter or margarine, and let cool. Dissolve 1 package active dry yeast in 2 cups of very warm water, and set aside. In a large mixing bowl, beat together 1 egg and 1/4 cup sugar until fluffy. Stir in the 1 1/2 sticks melted butter or margarine. and the yeast mixture. Now, use a mixer to blend in 4 cups of self-rising flour, 1 cup at a time. Cover tightly, and store in the refrigerator until ready to use. The dough will be good up to 1 week. When ready to bake, spoon dough into muffin tins, filling them 3/4-full. Bake at 350 for approximately 20 minutes.
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Leftover Bread PANCAKES: 1947
A simple, tasty trick
CAPIROTADA RECIPE & WHY THIS MEXICAN BREAD PUDDING IS TRADITIONALLY EATEN DURING LENT
In this video I not only share my family's Capirotada Recipe, I explain why this Mexican Bread Pudding is traditionally eaten during lent. It has to do with all the symbolism in the ingredients. First, there's the bread, which represents the body of Christ. Then, there's the cinnamon sticks, which symbolize the wooden cross. The whole cloves resemble the nails that went through Jesus' hands and feet. And finally, the syrup that is made represents the blood that was shed. Read on for the recipe, but keep in mind amounts will vary based on your own personal preferences, and on how much you want to make.
Capirotada (Mexican Bread Pudding)
7 bolillo rolls, sliced and toasted
2 piloncillo cones
1/2 cup brown sugar
4 cups water
3 cinnamon sticks
5 cloves
1/2 to 3/4 cup raisins (soak in water 5 mins. to plump up, then drain water)
3/4 cup peanuts or chopped pecans
2 -3 cups shredded cheese (I used colby)
butter to grease your baking dish
Cut bolillo rolls into 3/4 slices and bake in oven at 350º until lightly toasted on both sides. (You'll need to flip them over halfway through baking time.) Remove from oven and let cool.
Place water, piloncillo, brown sugar, cinnamon sticks and cloves in large saucepan and set on stovetop over medium high heat. Stir until piloncillo cones are dissolved into syrup. Once it boils, lower heat and let simmer approx. 15-20 minutes. Remove from stovetop and let cool.
Grease 9x13 baking dish with butter and place layer of sliced & toasted bread on bottom. Sprinkle raisins, peanuts/chopped pecans, and cheese. Remove cinnamon sticks & cloves from syrup (it's best to run it through a seive) and pour approximately 1 1/2 cups of the syrup over the first layer of bread and toppings in baking dish. Let it set 5 minutes, then repeat the process with a second layer of toasted bread, followed by the raisins, peanuts/pecans, and cheese. Pour remaining syrup on top. Cover with foil and bake at 350º for 45 minutes, removing the foil for the final 5-10 minutes of baking time. Serve warm and enjoy!
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2:03 Latin Sky - Neil Cross
3:57 Happy Go Lucky Jammy Jam - Music Design by Jason Inc.
Savory Corn Bread Recipe
My free guide to cooking fast, tasty, HEALTHY versions of your favorite foods tonight!:
In this savory corn bread recipe, I lowered the added sugar and the fat content, but I increased the flavor with the addition of corn kernels, red pepper, jalapeno pepper and scallions. Delicious!
For another delicious quick bread recipe, check out my coconut bread video at
Ingredients: Dry Ingredients: Wet
1 cup cornmeal 1 1/4 cups greek yoghurt
1 cup white flour 2 eggs
4 tsp baking powder 3 Tbs Honey
1 tsp cumin
3/4 tsp salt
Ingredients: mixed in . . .
1 can corn 10 oz Contact Chef Dan At
1/2 red pepper chefdanavn@gmail.com
1 jalapeno
3 scallions
Can you keep a secret?
Tasty food doesn’t come from fancy ingredients. You don’t need slave in your kitchen for hours either.
All you need the right techniques to make simple vegetables taste the best they can.
There’s only a handful of these techniques too!
If you want my guide to turn your favorite foods into tasty healthy dishes you and your family will love too, I’m sharing it right here:
Dinner Rolls - The Hillbilly Kitchen
Dinner Rolls. These are soft fluffy rolls that will compliment any meal from soup to a formal holiday dinner and they will earn the cook plenty of compliments. They are not fast, but they aren’t difficult either. With a little time and patience, anyone can make perfect rolls.
This is an extremely versatile dough. It can be made ahead of time and refrigerated or frozen. The sugar can be adjusted radically to fit the meal they are being served with and to suit the tastes of the crowd you are feeding. There are endless possibilities for add-ins, such as garlic, Italian spices or cheese.
This dough makes great cinnamon rolls, buns, and bread bowls for soup. It even makes a good loaf of bread. These rolls are perfect for Thanksgiving, Christmas, or Easter Dinner. They make a Sunday Dinner really special and when you pair them with a pot of homemade soup, they are unforgettable. If you need a dish to take to a potluck or church dinner these will get plenty of attention and you aren’t likely to bring a crumb home.
Remember to put God first! :)
Ingredients:
3 to 3 ½ cups All-Purpose Flour
1 teaspoon Salt
2 ¼ teaspoons Yeast (one packet)
2 tablespoons to ½ cup Sugar
4 tablespoon Butter
1 cup Milk
2 Eggs
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The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
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No Yeast! 3 Ingredient Hot Rolls // light & tender
#3ingredientrolls
#mayorolls
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Lori Brown
po box 1183
Imboden, Arkansas
72434
Blessed Table Cookbook
15.00 includes shipping check or money order to address above
loridianebrown@gmail.com
recipe
2 cups selfrising flour
1 cup milk
3 heaping T. mayo
375 oven 13 to 15 minutes
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