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Tuesday, April 22, 2014

Sour Cream Rolls!

1 (8 oz.) container of sour cream
1/2 cup butter
1/2 cup sugar
1 1/4 tsp. salt
2 (1/4 oz.) envelopes active dry yeast
1/2 cup warm water (105 degrees to 115 degrees)
2 large eggs
4 cups all purpose flour
2 Tbs. butter
Cook first 4 ingredients in a saucepan over medium heat, stirring occasionally, until the butter is melted.   Cool to 105 to 115 degrees.
Combine the yeast and 1/2 cup warm water in a glass bowl or measuring cup.  Let stand for 5 minutes. 
In a large mixing bowl, stir together the yeast mixture, sour cream mixture, eggs and flour.  Blend well but don't over knead it.
Chill, covered for 8 hours.
Divide the dough into fourths and roll each portion into a ball.   Roll each ball to 1/4 inch thickness on a floured surface.   
With a 2 1/2 inch or 3 inch round cutter, cut the dough.   Brush each piece with the other 2 Tbs. melted butter.   Make a crease across each round with a knife and fold in half.   Press edges to seal. 
Place the rolls on a baking sheet that has been greased with the sides slightly touching.    Cover loosely and set in a warm place.  Allow to rise until the rolls have doubled in size or usually about an hour.   
Place in a preheated 375 degree oven and bake for 12 to 15 minutes or until just starting to brown.
Serve hot from the oven with additional butter!

Monday, April 21, 2014

Strawberry Delight!

This is really an easy strawberry dessert that makes a nice presentation and is really rather light since the base is an angel food cake.  You can bake your own angel food cake or for an even easier dessert, use one you buy already baked.   Here is what you will need for this:
1 Angel Food Cake mix, prepared
8 oz. cream cheese (softened to room temperature)
1 cup confectioner's sugar
1 Tbs. milk
8 oz. frozen whipped topping
1 pint whole fresh strawberries, halved
1 (16 oz.) pkg. strawberry glaze  (usually found in the produce department  with the strawberries)
Prepare the cake as directed and cool or use an already baked angel food cake.   With a serrated knife, cut the cake in half across to make two layers.
In a mixing bowl, beat the cream cheese, confectioners sugar and milk until smooth.  Spread between the layers and stack on a cake plate.  Spread the remaining mixture on top and around the sides of the cake.    Place in the refrigerator and chill for a couple of hours or overnight.
Frost the cake all over with the whipped topping.   Cap the strawberries and slice them in half.  Arrange on top and around the sides of the cake.   Drizzle with the strawberry glaze. 
The finished cake will look like this!
 Slice and serve!  Wasn't that easy?


Saturday, April 19, 2014

Sunshine Salad!

This is a really easy gelatin salad that makes a pretty presentation for Spring and Summer events!  The great thing about this is that it takes just a few ingredients and anyone can do it!  The salad itself is also light and very tasty!   This is what you will need:
1 cup boiling water
3 oz. pkg. orange gelatin
1/2 cup cold water
1/8 tsp. salt
1 8 oz. can crushed pineapple (do not drain)
1 cup shredded carrots
4 oranges, unpeeled and sliced
1 fresh pineapple, cored and sliced
Pour boiling water over the orange gelatin in a bowl.  Stir until gelatin is dissolved.  Add the cold water and stir.   Stir in the salt and crushed pineapple.   Refrigerate just until it starts to thicken, but has not set up completely.   This takes around 1-2 hours.   
Once it starts to thicken, stir in the shredded carrots.   Pour into a round mold or bowl.   Refrigerate until completely set, several hours or overnight.  
Unmold onto a large plate or platter!  Arrange the orange slices and pineapple slices alternately around the gelatin salad! 
Keep refrigerated until ready to serve!  If you are serving a large crowd, double the gelatin salad recipe and pour into a deeper mold or bowl!   This will serve 4-6 people!