Well, here I am. Trying to switch an old blog to a new one because I don't want to pay for a FREE blog. Wish me luck. As you can see, I'm frugal as well.
This 'new' blog hopefully will inspire and encourage you. That is my goal. As an eternal optimist, I have always viewed the glass as half full. There are enough folks to drag us down but we don't have to allow that.
Through observation and experience of life on this Big Blue Marble, I have come to realize that there is ALWAYS a blessing in every trial despite rarely recognizing one at first.
As we become better acquainted it is my desire to help you learn to see the triumph in every trial, the message in every mess and hope in every happening. Perhaps muddling through my own trials, which I shall very openly share, hopefully you, too, can adapt the techniques I use to see the Sonshine through any cloud.
Just as a bonus, here is my famous No Knead recipe for One Hour
Yeast Rolls that was previously on this page. If you try them,
let me know if you like it.
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Through observation and experience of life on this Big Blue Marble, I have come to realize that there is ALWAYS a blessing in every trial despite rarely recognizing one at first.
As we become better acquainted it is my desire to help you learn to see the triumph in every trial, the message in every mess and hope in every happening. Perhaps muddling through my own trials, which I shall very openly share, hopefully you, too, can adapt the techniques I use to see the Sonshine through any cloud.
Just as a bonus, here is my famous No Knead recipe for One Hour
Yeast Rolls that was previously on this page. If you try them,
let me know if you like it.
Mary Lou’s One Hour Rolls
These rolls are the easiest and the best. Try all the variations and you won’t
need another bread recipe for anything.
1 1/8 c. warm water 1/3 c. butter
2 T. sugar 2 T. active dry yeast (two envelopes if you don't buy it in bulk)
Mix & set aside for 15 minutes
Then add:
1 t. salt 1 egg
3½ c. bread flour
(a little more or less flour or sometimes a little bit of water to work
into a dough of the right consistency)
Mix well and set aside for 10 minutes. Shape into rolls and place on
lightly greased baking sheet. Let rise 10 minutes.
Bake @ 375 degrees 10-14 minutes.
Enjoy!
* Variations: Add ½ C. sugar to the dough and roll out into a large rectangle less than ½” thick. Spread with melted butter and sprinkle with cinnamon & sugar (1 T. cinnamon per C. of sugar). Beginning at the wide side, roll up and pinch edges to seal. Using dental floss, cut into 1” pieces. Lay them on their sides not quite touching in a greased pan. Bake about 15 minutes. Ice with Confectioner’s sugar diluted with milk and vanilla for the best Cinnamon Rolls you ever ate.
* Use the basic dough for Pizza Crust, rolling it out as thin as possible. Top with your favorite sauce, toppings and cheese. Bake at 400° until bubbly on top and the cheese begins to brown. (The time will vary depending on how many toppings used)
* You can also shape these into bowknots, parker house, or any other shape you desire.
These rolls are the easiest and the best. Try all the variations and you won’t
need another bread recipe for anything.
1 1/8 c. warm water 1/3 c. butter
2 T. sugar 2 T. active dry yeast (two envelopes if you don't buy it in bulk)
Mix & set aside for 15 minutes
Then add:
1 t. salt 1 egg
3½ c. bread flour
(a little more or less flour or sometimes a little bit of water to work
into a dough of the right consistency)
Mix well and set aside for 10 minutes. Shape into rolls and place on
lightly greased baking sheet. Let rise 10 minutes.
Bake @ 375 degrees 10-14 minutes.
Enjoy!
* Variations: Add ½ C. sugar to the dough and roll out into a large rectangle less than ½” thick. Spread with melted butter and sprinkle with cinnamon & sugar (1 T. cinnamon per C. of sugar). Beginning at the wide side, roll up and pinch edges to seal. Using dental floss, cut into 1” pieces. Lay them on their sides not quite touching in a greased pan. Bake about 15 minutes. Ice with Confectioner’s sugar diluted with milk and vanilla for the best Cinnamon Rolls you ever ate.
* Use the basic dough for Pizza Crust, rolling it out as thin as possible. Top with your favorite sauce, toppings and cheese. Bake at 400° until bubbly on top and the cheese begins to brown. (The time will vary depending on how many toppings used)
* You can also shape these into bowknots, parker house, or any other shape you desire.
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