Recipe-Yeast rolls

You Need:

  • 4 teaspoons active dry yeast
  • 1 1/2 cups warm milk (about 100 F to 110 F)
  • 4 1/4 cups all-purpose flour
  • 1 large egg
  • 2 teaspoons sea salt
  • 3 tablespoons cane sugar
  • 1/2 cup butter (melted, cooled to lukewarm)
  • Coconut oil(for brushing rolls after baking)

How to:

  1. Oil a 9-by-13-by-2-inch baking dish.
  2. In the bowl of a stand mixer, combine the yeast with the warm milk. Let stand for two minutes.
  3. Add the flour, egg, salt, sugar, and melted butter. Using a dough hook, mix on low speed until combined. Increase the mixer speed to medium and continue to mix for 15 minutes, adding small amounts of extra flour as needed to keep the dough from sticking to the sides of the bowl.
  4. Form a ball and place in an oiled bowl. Cover with tea towel and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Shape the dough into balls, about 1-1/2″ each. Place in large baking dish to make about two rows of four (8 rolls).
  6. Cover lightly with a clean dish towel and let rise in a warm place for 30 minutes.
  7. Heat the oven to 375 F.
  8. Bake for 15 to 20 minutes, until golden brown.
  9. Brush with coconut oil.

Enjoy!

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socs nov 18th so a little late-Oi!

Oi, sup people! Its me with another installment of my crazy life. i’m very very tired! but unable to sleep. i decided that maybe if i shouwered sleep might come you know warm water, relaxation time, etc? but no! not a hope! where am i going wrong! its either no sleep or sound sleep but no inbetween! at least i have the prazazin to try now though, along with a sleep med, zimovane! for four nights dr. barry has prescribed zimovane, so i hope that will help too. i just took my night meds a couple minutes ago. think i will go watch a little tv before i go to bed. not sure what i should watch though. maybe fuller house, or just full house the old show, thats light, and nice and tame. and i need tame! no triggers before bed! tomorrow i am making my xmas cake. i am excited. i wont ice it tomorrow but the main cake will be made. i’ll be sure and post a picture! so watch out for it tomorrow at some point. its been a pretty productive week so far this week on the ILS course. we did team work, personal effectiveness, career preparation, and tomorrow we’ll have health and nutrition, they are cooking soup again though, i’m like i dont want to cook soup again! so many of them on the course wont eat anything they are plain eaters, so a lot of recipes are out but i’m lucky, i get to cook my own stuff so thats good i get to make what i want and i plan on making a lot of different foods. i plan on making chili, and spaghetti bolognes, and lasagna, and red pepper and butternut squash soup, and shepherds pie, and pasta bake, and casserole too! as well as a few cakes and other delicious gooddies thrown in for good measure! do you like to cook or bake? do you have any favourite shows on tv right now or from the past? are you a night owl or a morning person?
catch yall soon guys! ❤ xxx

baking a christmas cake

this week on the ILS course I’ll be baking a xmas cake.
i cant wait. i love xmas cake. hasany of my readers had it, i know my UK readers know what xmas cake is but do my US readers know?
basically its a fruit cake which has icing on top. there are spices in there too. you can also put alcohol in there, it makes the cake last longer. however i’m leaving the alcohol out of it.
i’ve only ever made one other xmas cake in my life. that was years ago with the help of a friend. so i am excited to do this.
I’ll have help from a staff member to do it.
I’ll post pics once i bake it and ice it. It takes about 5 hours to bake it, and then you have to leave it for 2 days before icing it.

Recipe-country cornbread

Country Corn Bread
2 tablespoons vegetable oil
1/4 cup sugar
1 egg
1/2 cup plain yogurt
1/2 cup milk
1 cup all-purpose flour
2/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Cornflake crumbs
Combine oil, sugar and egg; mix well. Blend in yogurt and milk. Add flour, cornmeal, baking powder, baking soda and salt; mix just until blended. Grease a 6 cup microwave-safe ring dish; sprinkle with cornflake crumbs, shaking out excess. Spoon batter into dish. Microwave on high, uncovered, for 5 to 6 minutes; rotate dish twice. Let stand for 5 minutes; invert onto serving plate.
Variation:
For a zippy flavor, stir in 2 tablespoons canned, diced green chilies.

Recipe-Scones

Scones
1/3 cup margarine
1 1/4 cups flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/2 cup raisins
4 to 6 tablespoons half and half
1 egg, beaten
Margarine, softened
Strawberry preserves
Cut 1/3 cup margarine into mixture of flour, sugar, baking powder and salt. Stir in 1 egg, raisins and just enough half and half until dough leaves side of bowl. Knead on lightly floured board 10 times. Roll dough 1/2 inch thick. Cut with 2 inch cookie cutter. Place on ungreased cookie sheet; brush with 1 egg. Bake at 400 degrees for 10 to 12 minutes, until golden. Split scones; spread with margarine and strawberry preserves.
Makes 15 scones.

recipe-pumpkin swirl brownies

Pumpkin Swirl Brownies

Filling

1 package (3 oz) cream cheese, softened

1/2 cup canned pumpkin (not pumpkin pie mix)

1 egg

3 tablespoons sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Brownies

1 box Betty Crocker® Premium Brownies Ultimate Fudge

1/4 cup vegetable oil

2 tablespoons water

1 egg

Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.

Make brownie batter as directed on box, using 1/4 cup oil, 2 tablespoons water and the egg. Spread

3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.

Bake 40 to 45 minutes or until toothpick inserted

1 inch from side of pan comes out almost clean.

Cool completely. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Makes 16 brownies

Recipe-turtle brownies

Turtle Brownies
1 (14 ounce) package caramels
2/3 cup evaporated milk, divided
3/4 cup softened margarine
1 cup nuts (walnuts and/or pecans)
1 box (18 1/2 ounces) German chocolate cake mix
1 package (12 ounces) semi-sweet chocolate pieces Combine caramels and 1/3 cup evaporated milk in top of double boiler. Stir mixture until melted. Combine cake mix, remaining milk and softened margarine. Blend until mixture holds together. Stir in nuts. Press one-half of the cake mixture into a greased 13 by 9 inch pan. Bake at 350 degrees for 6 minutes. Remove from oven and sprinkle chocolate pieces on top. Pour
melted caramel evenly over top. Crumble remaining mix over caramel. Bake at 350 degrees for 15 to 20 minutes. Cool slightly and cut into bars. Serve.