Easy Rolls

Another recipe I found from the above book. We loved it. It was quick and easy (my new motto), frugal and delicious! We gave it a 5 out of 5.



Easy Rolls

1 (1/4 oz.) pkg. yeast
1/4 c. sugar
1 egg
4 c. self-rising flour
3/4 c. oil

Mix yeast, 2 c. lukewarm water and sugar. Set aside for 5 minutes. Add egg and mix with whisk. Ad flour and oil. (Batter will be thin.) Pour into container, cover and refrigerate until ready to use.

When ready to bake, preheat oven to 375.

Spoon batter into sprayed muffin cups about half full. Bake for 7 to 8 minutes. Serves 6-10.

I used a 1/4 c. measuring cup to fill my muffin cups. I filled each cup about 3/4 full. I made this on Sunday and made 12 out of it then stuck the container back in the fridge and made 10 more on Tuesday. They were just as good on Tuesday as they were on Sunday.

Enjoy!

Twist Sticks

(Click on picture for a closer up view).


I made these last night for supper also. They were good. Not pretty, but good. lol Despite finding it messy and difficult to twist these in a more attractive way, we still gave them a 5 out of 5 because they were so good.

TWIST STICKS

1/2 c. sour cream
1/2 (1 oz.) pkg. Savory Herb with Garlic Soup Mix
1 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 375. Combine sour cream and soup mix. Spread out crescent rolls into 1 long piece of dough and press seams together. Spread mixture evenly onto dough. Cut dough into 1-in. strips and twist each strip loosely. Bake for 12-15 minutes. Serves 6 to 8.

White Lily Biscuits

Hubby and Sissy will eat homemade or canned biscuits. I do not like canned biscuits at all but I will fix them occasionally for them. When I want to eat biscuits, I always fix them using the recipe below. This recipe came from White Lily Flour.

First of all, measure 2 c. self-rising flour in a bowl. Cut in 1/4 c. shortening. (I use a pastry blender.)



Blend in 3/4 c. + 1 T. buttermilk and stir until dough leaves the sides of the bowl.



Knead gently 2 or 3 times on a lightly floured surface. Roll dough about 1/2 inch thick. Cut without twisting cutter.



Place in pan with sides touching. Bake for 8 to 10 minutes.



I usually melt about 1/2 to 1 T. butter and brush the tops with butter as soon as they come out of the oven.



Enjoy!!

Yum! Yum!

Southern Cornbread

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Doreen over at doreenscreativespace.blogspot asked me for my cornbread recipe. This recipe came from White Lily.

2 c. self-rising corn meal
1 1/3 c. buttermilk
1/4 c. melted shortening

1 egg, beaten

Heat oven to 450. Grease 8-inch ovenproof skillet or square pan; place in oven for 5 minutes to melt shortening.

Meanwhile, in a large bowl, combine corn meal, buttermilk and egg; mix well. Pour shortening in and return skillet to oven for another 5 minutes. Mix the shortening in well. (I leave a small amount of the shortening in the bottom of my skillet so my bread won't stick.)

After your skillet has heated for the full 10 minutes, I use about 2 T. of corn meal and sprinkle in the bottom of my skillet then pour batter into the skillet. Bake at 450 for 20-25 minutes or until golden brown.

I hope you enjoy Doreen!