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Galadriel sat upon a white palfrey and was robed all in glimmering white, like clouds about the Moon; for she herself seemed to shine with a
soft light. On her finger was Nenya, the ring wrought of mithril, that bore a single white stone flickering like a frosty star.
--Lord of the Rings, by J.R.R. Tolkien
Oct 15 09 3:37 PM
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Nov 16 09 9:01 AM
2 packages dry yeast (or 1 if it's a 25% larger
package) [if using bulk yeast add 1 T]
¼ cup very warm water, with a pinch of sugar
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
2 teaspoons salt
1 cup shortening (or butter, or ½ shortening and ½
Melted butter or margarine
Pre-heat oven to 425 degrees.
Dissolve yeast in warm water (with pinch sugar added). Let stand
5 minutes. Stir in the buttermilk-set aside.
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. Cut in shortening with a pastry blender or two knives until mixture resembles coarse meal (small grains of shortening are interspersed
Add yeast/buttermilk mixture, and mix well. Turn onto a lightly
floured surface, and knead briefly (about half a minute to a minute).
If the dough is too sticky, add a little more flour.
Roll dough fairly thick (1/2 inch or more). Cut with a small
biscuit cutter (or whatever-I use a wine glass). Place on a lightly greased baking sheet.
1 recipe says to let them rise, and one doesn't. I usually
don't, unless dinner is quite a ways off. Brush the tops with melted butter. [They really are better if you let them rise, but
it's not essential.]
Bake for about 10 minutes, or until golden brown.
Once mixed, the dough keeps quite well, tightly covered, in the refrigerator, for up to
a month or so. Just roll out the amount needed.
If you're feeling healthy, you can substitute whole wheat flour for part of the all purpose flour.
Nov 22 09 3:46 PM
Mary Dance's Roll Recipe
(Makes 48-50 small)
12 T. fat (6 butter or margarine and 6 Crisco)
1 cup hot water (boiling)
2 yeast cakes (2 envelopes active dry yeast, or equivalent)
1 cup cold water (if using dry yeast, use very warm water)
½ cup sugar
2 t. salt
6 cups flour
In large bowl combine fat and boiling water.
In small bowl, combine yeast cakes and cold water.
In another small bowl combine eggs, salt, sugar and beat.
When fat has melted and water is luke-warm, add other ingredients and stir until yeast is dissolved. Into mixture, sift flour and stir until well-mixed.
Let the dough rise 1 ½ - 2 hours. [Check it-it may not take this long, depending on temperature, etc.]
Put down (roll on floured surface, cut out, brush the surface with melted butter and fold over). Put on greased cookie sheet, and brush the tops with
melted butter. Let rise 1 ½ - 2 hours. Bake at 425 for 10-12 minutes.
[If you want to use dry yeast instead of the cakes, the cold water needs to be warm, and the rising times are reduced.]
Nov 22 09 4:07 PM
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Dog sports trainer/Moderator
This is not a healthy version by any means! I have sent it to our state Nutritionist to see if she can lighten it up a bit.
Merk's Coffee Cake
½ cup shortening(I use stick Fleishman's)
¾ c sugar
1 tsp vanilla
2 cups sifted flour
1 tsp BP
1 tsp Baking soda
8 oz sour cream
Cinnamon nut mixture
6 Tbs butter(I use stick fleishmans')
1 cup firmly packed brown sugar
2 tsp cinnamon
1 cup chopped pecans
Cream shortening, sugar and vanilla thoroughly. Add eggs single, beating well after each addition.
Sift dry flour, BP, and soda. Add to creamed mixture, alternating with sour cream, blending after each addition. Spread ½ of batter in a 10 " tube
pan that has been greased and has wax paper in bottom.(I use a tube pan with a removable bottom
Cream butter, brown sugar, and cinnamon together. Add nuts and mix well. Sprinkle ½ of nut mixture evenly over batter. Cover with remaining batter,
on remaining sugar mix.
Bake at 325 degrees for 1 hour.
When cake is cooled, I drizzle a powdered sugar icing over it.
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