Sunday, December 11, 2005


Hello Friends !

No Need to Knead Yeast Rolls

recipe courtesy: Old Newspaper column
title of recipe: me


2 pk. yeast
1/2 cups lukewarm milk
2 T. sugar
1 lb. butter melted
2 cups cold milk
1/2c. sugar
8 cups flour
2 beaten egg
1 T. salt

Dissolve yeast with lukewarm milk and the 2 T sugar.
Place warm milk and sugar mixture In a large bowl
and add melted butter, cold milk, sugar, salt & eggs.
Mix well.
Alternately add yeast mixture and flour
mixing well after each addition.
When mixed, leave dough in same bowl. cover and
refrigerate for at least 4 hrs or over night so it will rise.
(you can keep it for a week in the fridge)
On floured surface, divide into 4 parts and
roll each into s very thin, large circle.

Cut into 16 wedges.
Roll each up, wide side first.
lay point side down on ungreased sheets.
Let rise till double.

Bake at 350 degrees for 15-20 min.
Store in airtight container or
freeze until needed.

^^ ^^

Mini Cheesecakes

8 oz cream cheese, softened
1/2 cup sugar
2 eggs
vanilla wafers
Pie filling - your favorite flavor

Add one wafer to the bottom of a mini cupcake liner
or one and a half to a regular size cupcake liner.
Mix together first three ingredients,
pour into wafer lined cupcake foil.
Bake 350' appr 10 minutes for mini cupcake or
10 minutes for regular cupcakes.

When cupcakes come out of the oven
place a dollup of pie filling on top.
*Blueberry is deeee-lishious


Buttermilk Baked Chicken
courtesy: Linda

1/4 cup butter or margarine
4 bone-in chicken breasts
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1/2 teaspoon cajun seasoning
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 can cream of mushroom soup, undiluted

Melt butter in a lightly greased 13 x 9-inch baking dish in a 425° oven.
Dip chicken in 1/2 cup buttermilk,
Sprinkle chicken with salt, pepper, and cajun seasoning then dredge in flour.
Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes.
Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and
cream of mushroom soup; pour over chicken,
and bake 10 more minutes
**tent chicken with aluminum foil to prevent over browning if necessary.
Drizzle gravy over chicken.


Fried Green Tomatoes
Southern Living 2003

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Combine egg and buttermilk;
set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt,
and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour;
dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

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