Tag Archives: Butter

Never Fail Rolls and Monkey Bread


This is the best tasting roll recipe that you will ever have.

This recipe is from Grandma Burrell.

She is one of the best cooks I know.

To make the monkey bread you simply roll balls of dough in you hand.

Dip them one at a time, in melted butter then a sugar and cinnamon mixture, while tossing them in a bundt pan.

Let them rise one more time.

Then bake them in the oven at 375 degrees for about 20 minutes depending on your oven.

MMMMMmmmmmmmm!

More later……………………….Sally

 

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Oreo Pudding


This is what I call Oreo pudding.

It is delicious.

This is what the inside looks like.

It has crushed Oreos on the bottom, a cream cheese layer, then pudding, and to top it all off whipped topping.

I found this recipe on Pinterest.

It came from www.house344.com.

1 regular package of Oreos

1/2  c. of butter

1 lg box of instant chocolate pudding
 
2-8 oz cool whips
 
8 oz. of cream cheese, softened
 
1 c. powdered sugar
 
Crush the package of cookies either with a food processor, or in a bag and a rolling-pin.  Save a 1/2 c. to sprinkle on top of dessert when it’s done.  Pour remaining crumbs in a 13×9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top Oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo’s on top.  Cover and refrigerate until ready to serve. 
 
You will make this over and over, it’s that good!
 
More later…………………..Sally

Banana Cake With Peanut Butter Frosting


Yesterday after church we all went to my daughter, Kamille’s house for dinner.

She had a great spread.

Oven fried chicken, roasted potatoes, asparagus, rolls, rice with mushrooms, it was all very good.

As I mentioned before in an earlier post, I took her set of dishes that I collected for her over the years to her.

Here is the cakeplate underneath this banana cake with peanut butter frosting that I made.

I put some chocolate chips on top because you just can’t have peanut butter without chocolate!!

Here is the recipe

2 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup butter or shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
3 eggs
2 mashed bananas
1 pkg of banana pudding mix

2/3 cup mini chocolate chips

Mix together the flour, baking powder and salt and set aside.

In a large bowl, cream sugar and shortening until light and fluffy.

Add eggs one at a time, beating thoroughly after each addition.

Add flour mixture alternately with milk, beating just to combine.

 Finally, stir in vanilla, mashed bananas, and banana extract.

Pour batter evenly between two greased 9 inch round cake pans.

 Bake at 350 degrees for 35 minutes, or until a toothpick inserted into the cake comes out clean.

Frosting

2 sticks of butter, room temperature
1 cup of smooth peanut butter.
4 cups of powdered sugar
Up to 2 Tbs milk

In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated.

Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.  

It was pretty good, too.

 

More later………………….Sally

 

Football Tailgating


Yes, we have been tailgating.

Every weekend.

In the picture above is a breakfast casserole that we had at an 11:00 in the morning game.

It was good.

We always try to fly our Missouri Western Griffon flag!!

Here is Grandpa Randy with our grandson, Michael.

Kayli and baby Hudson. He is under there somewhere.

This particular week our tailgate was the “Tailgate of the Week”, so we were on camera.

There was lots of good food, biscuits and gravy, fresh fruit, egg casserole, brownies, cake and I brought the cinnamon rolls.  I used The Pioneer Woman’s recipe.  They weren’t too bad.

Here’s the recipe.

 

Recipe: Pioneer Woman’s Cinnamon Rolls

Prep Time: 2 Hours  |  Cook Time: 30 Minutes  |  Difficulty: Easy  |  Servings: 8

Print Recipe 3″x5″ Cards 4″x6″ Cards Full Page

Ingredients

  • 1 quart Whole Milk
  • 1 cup Vegetable Oil
  • 1 cup Sugar
  • 2 packages Active Dry Yeast, 0.25 Ounce Packets
  • 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • Plenty Of Melted Butter
  • 2 cups Sugar
  • Generous Sprinkling Of Cinnamon
  • _____
  • MAPLE FROSTING:
  • 1 bag Powdered Sugar
  • 2 teaspoons Maple Flavoring
  • 1/2 cup Milk
  • 1/4 cup Melted Butter
  • 1/4 cup Brewed Coffee
  • 1/8 teaspoon Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.

For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees.

Posted by Ree on September 3 2009

This is what mine looked like.

YUM!!!!!!!!!! 

This makes a bunch of cinnamon rolls.  I decided that I would cut the recipe in half because we wouldn’t need that many and instead I doubled it!! 

 Duh! 

 So, we have all had enough cinnamon rolls for a while. 

Oh yeah, we did win the game, too!!

 

More later………………Sally

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