One Hour Yeast Rolls

Posted on October 30, 2011 by tazscott

ONE HOUR YEAST ROLLS

1 cup of warm water
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it’s manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don’t touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

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Coffee Can Bread

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

FRONT OF RECIPE

BACK OF RECIPE

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Aunt Billie’s Hot Rolls

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

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Strawberry Bread

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

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Zucchini Bread

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

[NOTE: Lesson learned by TAZ from America’s Test Kitchen: After you grate the zucchini, put in a collander, sprinkle with salt, set aside and allow the excess water to drain… 30min or so. THEN, rinse well, the zucchini does not absorb the salt, the salt pulls excess moisture from the zucchini]

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Pumpkin Bread

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

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Apple Bread

Posted on October 29, 2011 by tazscott

this is just a scan, when I get a chance, I’ll retype it and make it pretty for you, click on it for a larger image 😉

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Spanish Rice Recipe

Posted on August 27, 2011 by tazscott

Spanish Rice Recipe

Spanish rice with chopped vegetables and cheese.
INGREDIENTS:

* 1/4 cup chopped onion
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped celery
* 2 tablespoons melted butter or margarine
* 2 1/2 cups cooked rice
* 1 can (14.5 to 16 ounces) diced tomatoes with juice
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 1/4 to 1/2 cup shredded Mexican combination cheese

PREPARATION:
Directions for Spanish Rice
In a large skillet over low heat, melt butter or margarine; sauté onion, green bell pepper and celery until vegetables are tender. Add rice, tomatoes, salt, and pepper; simmer 5 minutes. Remove Spanish rice from heat and stir in cheese. Spanish rice recipe serves 4.

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Italian Dressing Mix

Posted on August 14, 2011 by tazscott

Italian Dressing Mix
1 Tablespoon onion powder
1 Tablespoon sugar
2 Tablespoons dried oregano
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 Tablespoon dried parsley flakes
3 Tablespoons non-iodized salt
Dash of garlic powder
Combine all dry ingredients.
Mix 2 Tablespoons of dry mix with:
1/4 cup vinegar
2/3 cup olive oil
2 Tablespoons water
Mix well.

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Spinach Pie Quiche

Posted on February 4, 2011 by tazscott

Spinach Pie Quiche

1 package frozen CHOPPED spinach
1 8-10oz package cottage cheese
10oz of mild cheddar or rat trap
4 eggs

Cook and drain frozen spinach-set aside
Cut cheddar cheese in small cubes, mix w/ cottage cheese
Beat 4 eggs and add spinach
Take spinach egg mixture and mix into the cheese mixture
Pour into a casserole dish or pie pan

Cook @ 350 for about 45 min until starts to brown on top.

ok…. we like this with a LOT more eggs and less spinach. we’ve even added mushrooms. play with it to your liking.

For the six of us plus leftovers, 1/2 pkg or so of spinach, and about a dozen eggs in a 9 x 13 cake pan

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