Monday, May 20, 2019

60 Minute Yeast Rolls

 We had quite the stormy weather yesterday afternoon, but today  it is sunshine-y and beautiful!  Please join my for a favorite roll recipe and a cup of tea, won't you? 

 My son, Tim, and his daughter, Avery, picked me this pretty teacup orchid for Mother's Day.  I hope I can keep it going!   If you have any tips, please let me know. 

 This cast iron Grapevine teapot is from World Market, a favorite store of mine.  Grapevines are a Japanese symbol that represents the blessings of nature.  That's a beautiful thought, don't you agree?

 My late beloved Mom sent me home one year with this pretty Royal Albert teacup.  There isn't a pattern name on the back, but it has such a pretty Springtime pattern.

 My daughter, Molly, and her kids gave me this pretty topiary azalea plant for Mother's Day.  I hope I can keep it going, too!  

Here's Cissy with her baked rolls that she took home for her family.  We actually doubled the recipe for us each to have a dozen rolls.  Cissy made her mom and me some sugar scrub for a Mother's Day gift.  Wasn't that sweet of her? My son, Kevin and his wife, and little girls were out of town for Mother's Day, and he has been making me something for Mother's Day.  

I'm leaving for the Texas Hill Country this week, and driving with a friend to visit one of our friends that moved there to her lake house.  I won't be around to visit as much. 

Yield: 1 dozen

60 Minute Yeast Rolls


  • 2 to 2-1/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope  Rapid Rise Yeast
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup water
  • 2 tablespoons butter 


How to cook 60 Minute Yeast Rolls

  1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes, or knead in mixer with a dough hook, for about 4 minutes.  Cover; let rest 10 minutes.
  2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
  3. Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
  4. To Freeze (unbaked rolls): Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
  5. To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.
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Thank you for your visit!  xo

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Monday, May 13, 2019

Cherry Coffeecake

 It's teatime inside today for we've had sooooo much rain in the Dallas area lately!  Can you join me for some cherry coffee cake?  I'll pour you a cup of tea, too.  I'm using my darling cherry apron and tea holder that was gifted to me a few years ago from Stephanie.  My deacon's bench has been in my life for about 47 years now, and is a staple around my home, and has moved from Ohio, to Michigan to Texas.

 Don't you just love this cherry teacup that was also gifted to me?  It's so vintage looking, don't you think?

Yield: 15-18, or more, depending on size cut

Cherry Coffee Cake

This is a quick and easy coffee cake, using a cake mix, but containing yeast. My family loves it!


For Cake:
  • 1 (18.25-ounce) package yellow cake mix, divided (See NOTE)
  • 1 cup flour
  • 1 package yeast
  • 2/3 cup warm water (120-130 degrees)
  • 2 eggs
  • 1 can cherry pie filling (or any other fruit filling)
  • 1/3 cup butter
  • Glaze:
  • 1 cup powdered sugar
  • 1 T. light corn syrup
  • 1 T. water ( may need a little more)


How to cook Cherry Coffee Cake

For Cake:
  • Combine 1 & 1/2 cups cake mix, flour, and yeast in a bowl; add warm water, stirring until smooth. Stir in eggs.
  • Spoon batter into a greased 13 x 9 x 2-inch pan. Pour cherry pie filling evenly over batter; set aside. Cut butter into remaining cake mix with pastry blender or fork until mixture is crumbly. Sprinkle over pie filling.
  • Bake at 350 degrees for 25-30 minutes. Cool in pan on wire rack. Drizzle with Glaze, and cut into squares.
For Glaze:
  • Combine all ingredients; drizzle over cake.


Since cake mix sizes have changed in weight, and now weigh 15.25 ounces, I buy an extra cake mix to weigh out the additional measure to equal 18.25 ounces.
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 My son, Tim, and DIL, Julie, along with my granddaughters, Avery, and Ella treated me to Brunch at a nearby restaurant, on the day before Mother's Day.   

 My grandson, Caiden, turned 14 on Mother's Day!!  Happy Birthday, sweet boy!

 My daughter, Molly and her four kids brought brunch over to my home.  It was so tasty, and Cissy helped make the food.  In the  back row, left to right is Connor, Riley, and my son, Mike. 

I hope you all had a wonderful Mother's Day!  Thank you for your visit!  xo

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Monday, May 6, 2019

No-Roll Pie Crust

 Let's enjoy some quiche by my little waterfall today, shall we?  My little lady vase is sprouting some mini roses and some other flowers from my garden. 

 This is one of my favorite springtime teacups that I received from a teacup exchange, several years ago. 

I shared this no-roll pie crust when I first started my blog, before anyone even visited me, and it is so quick and easy.  Everything is measured and prepared right in the pie pan. I know, I know, there are those who only believe in a pie crust made with butter, shortening, or a combo of both, but please try this.  It is made with oil, but it is really flaky, and pretty amazing! 

No-Roll Pie Crust

Yield: 1 single crust pie shell
I cut this recipe out years ago from a Penzey spice catalog, and it comes in handy. I do hope you try it, and see for yourself how flaky it is.


  • 1 1/2 cups flour
  • 1 t. sugar
  • 1/2 t. salt
  • 1/2 cup oil (I use canola)
  • 3 T. milk


How to cook No-Roll Pie Crust

  1. Put all ingredients in a 9 inch pie pan. Mix with a fork until well blended & pat into the pan. Push the pastry up the sides & form a nice edge with your thumb & finger. Prick the crust with a fork to prevent bubbling of the pastry during baking.
  2. Bake at 425 degrees for 10-12 minutes or until light golden brown. I used my convection oven & turned it down to 400 degrees.


For a quiche, I pre-bake the crust for about 7-8 minutes before filling and then do the baking. For an pie that does not require baking, bake the crust, let cool and then fill. For a single crust pie that requires baking, make the crust, fill, and then bake as directed.
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 I added a new birdhouse above my waterfall.  The spider plant and pot, was gifted to me from a friend that moved to the Texas Hill Country. 

 Here's my cleaned up fairy garden. 

 When Cissy comes over during the week to bake after school, she likes to enjoy a cup of chai tea with a mound of whipped cream on top!  We like having our tea parties outside on the patio, while we chat and enjoy each other's company.

After she finishes the whipped cream, Cissy likes to place her stroopwafel on top of her teacup, for the caramel to melt that's in the middle of the cookie.  Cissy made cheerleader for next year, and had just received her uniform.

 My four-year-old granddaughter, Harper, was so happy to spend the night.  She asked her Daddy if she could stay "for five days"!  Breakfast and tea in bed is something that she looks forward to. 

Harper set up her own tea party before her Daddy and baby sister came to pick her up.  She cried so hard before she left!  We will have to arrange a "five day" stay soon!

 Thank you for your visit!  xo

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Monday, April 29, 2019

Roasted Corn and Black Bean Dip

 I have never shared my favorite dip, and since Cinco de Mayo is coming up, I thought that it was about time!  This dip is colorful, flavorful and perfect for any time of the year. 

Roasted Corn and Black Bean Dip

Yield: Many servings for a party
This dip is a family favorite. I hope you'll try it and love it, too!


  • 1- 16 ounce package of frozen corn kernels, thawed
  • 2-3 tablespoons oil
  • Dressing:
  • 1 tablespoon salt
  • 6 tablespoons fresh lime juice
  • 2tablespoons apple cider vinegar
  • 3/4 teaspoon ground cumin
  • 5 tablespoons oil
  • Rest of ingredients:
  • 2 fresh jalapenos, seeded and finely chopped
  • 1/2 cup chopped red onion
  • 1 red bell pepper, seeded and finely chopped
  • 3/4 cup chopped tomato
  • 2 teaspoons minced garlic
  • 2 -15 ounce cans black beans, drained and rinsed
  • 1 cup chopped cilantro
  • 2 large avocados, diced


How to cook Roasted Corn and Black Bean Dip

  1. Toss the corn with oil, spread on a baking sheet, and bake at 450 degrees for 18-22 minutes, or until light golden brown, stirring about every 8 minutes.
  2. Combine all the ingredients for the dressing.
  3. Combine all the rest of the ingredients.  (See NOTE)
  4. Serve with tortilla chips.
If desired, Trader Joe's carries a frozen roasted corn that could be prepared and used in place of roasting the plain frozen corn.
If desired, you can prepare this the night before, just omitting the cilantro, avocado and dressing until serving time.
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My grandson, Connor, and his girlfriend, Rachel, went to their Senior Prom.  I'm always thankful to be included, and here my daughter, Molly and I are with them.  

 Don't they look darling?!  Rachel made the corsage and boutonniere in her floral design class. I can't believe that my oldest grandchild will be graduating and off to the Marines.  Rachel will be off to college.  

Thank  you for your visit!  xo
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Monday, April 22, 2019

My Favorite Granola

It's a beautiful Spring day to enjoy time outside.  Please join me for some of my favorite granola.  I have plenty to share.  While on vacation, one of my friend's brought some of her homemade granola, and when I got home, I was craving some, and my my favorite version. You may remember the crocheted  granny square tea cozy that I made awhile back with some leftover yarn?

Isn't this oversized teacup so cute?  My sister gave me this awhile back, and it's perfect for soup, desserts, and yes, granola!

I've had this Royal Windsor teacup for over forty years, and was given to me by a neighbor is Ohio, for bringing in her mail, and watching her house while they were on vacation. 

My Favorite Granola

Yield: Depends on serving size
I love this granola, and have perfected it to my tastes. If you don't like the raisins to be hard and chewy, put them in at the end.


  • 4 cups oats (I use old-fashioned)
  • 1/2 cup packed brown sugar
  • 1/2 -1 cup coconut
  • 1/2 cup raisins or dried cranberries (or other dried fruit)
  • 1/2 cup sliced almonds
  • 1/4 cup flax seed
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon cinnamon
  • 1/3 cup oil
  • 3 tablespoons honey
  • 2 teaspoons vanilla
  • 1 teaspoon almond extract


  1. Mix all of the dry ingredients in a large bowl.
  2. In a saucepan, heat the oil and honey until warm.
  3. Whisk in the vanilla & almond extracts.  If you don't like almond, just omit it.
  4. Pour all of this over the oat mixture & coat completely. Spread on a parchment or silpat covered baking sheet with sides.
  5. Bake at 325 degrees for about 45 minutes, or until golden brown. You might start checking after 30 minutes, to see if the granola is golden enough for you.  If you love clusters of granola, don't stir at all during baking. Once it is golden brown, cool completely & then break into chunks.
  6. Store in a covered container & enjoy your homemade granola. It's yummy to layer granola with some yogurt & top with berries for a delicious snack or breakfast.


Don't be afraid to omit an ingredient & add what you love to make your own special flavored granola!
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I was honored to be my grandson, Caiden's, confirmation sponsor recently.  Isn't he handsome?

Thank you for your visit!  I hope you all had a Blessed and Happy Easter!  xo

I am sharing this with these lovely parties:

Monday, April 1, 2019

Springtime Butterscotch Spritz Cookies

 We had some beautiful Springtime weather here in Texas, before it turned chilly over the weekend. The lady bunny was one that my late beloved Mom gave me, and the teapot was a gift from my sister. 

 Really and truly, I tried to resist this adorable bunny teacup from hopping into my hands at HomeGoods, but I got weak, and couldn't refuse!  I know, I know, I need another teacup like I need a hole in the head!!

 I followed Mary's instructions at Home Is Where The Boat Is and did the vase within a vase method of arranging flowers, putting the peeps on the inside of the outer vase.  Mary is a friend that always so willingly shares her tutorials with us, and has such amazing, inspiring ideas. 


 Cissy was able to come over and bake this past week, and she brought her cookie press that I gave her,  and we made Springtime Butterscotch Spritz cookies, from my friend Lynn's recipe, which can be found here.  Lynn always has something great cooking up in her kitchen and I always refer to her as The Queen of Spritz, and the Queen of Deviled Eggs.   Cissy and I tried a method of using a small funnel to sprinkle the colored sugar into the center of the glazed cookies.

I am leaving on a vacation with two of my high school girlfriends in a week, and won't be able to post or visit for awhile,   I'll be thinking of you!

Yield: We didn't count!

Butterscotch Spritz Cookies

These cookies have a delightful flavor!


  • 1/2 cup butter, softened
  • 1/2 tsp vanilla
  • 4 serving size box of instant Butterscotch Pudding
  • 1/4 C brown sugar
  • 1 egg
  • 1 and 1/4 cup flour
  • powdered sugar glaze for brushing onto baked cookies
  • colored sugar for decoration


  1. Beat butter, vanilla, pudding, brown sugar and egg well.
  2. Mix in flour.
  3. Fill cookie press, form cookies on cool, ungreased cookie sheets.
  4. Bake at 375 degrees 10 minutes turning tray at 5 minutes or until lightly browned at edges.
  5. Allow to cool on baking sheet a minute, then transfer to wire rack to cool completely.
  6. Make a powdered sugar glaze by mixing powdered sugar and water until it's runny enough to spread onto cooled cookies.  While the icing is still wet, sprinkle the colored sugar into the cookies before the glaze dries and hardens.
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I was able to go to my grandson, Caiden's tennis match, this past week. 

I am sharing this with these lovely parties:

Monday, March 25, 2019

Chicken Parmigiana

 I have such a tasty, easy recipe to  share today.  It is one that my friend, Debbie, from Mountain Breaths shared with me.  Debbie and I, although we have never met in person, have been such good friends for several years. We share with each other, and even text each other.  Debbie is such a positive, kind soul, and a blessing in my life.  She shared this recipe with me when I was caring for my late beloved mom, after she had fallen back in January of 2018.  My mom and sister loved this recipe when I fixed it for them, and it's so nice because it's made in the slow cooker.  Serve it with some pasta on the side and a salad and you'll be set.  The chef napkin is made from a tea towel, which I cut in half.  It's perfect for an Italian dinner. 

Yield: 6

Chicken Parmigiana

I love this recipe because it's made in the slow cooker! Don't we love recipes that are made hours ahead, and then dinner is ready?


  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 skinless, boneless chicken breast halves (If they're really big, I butterfly them, and cut them in half)
  • 1 cup Italian breadcrumbs
  • 2-4 tablespoons butter
  • 1-14 ounce jar pizza sauce
  • 6 slices Mozzarella cheese
  • grated Parmesan cheese


  1. Beat egg, salt and pepper together.
  2. Dip chicken into egg and coat with breadcrumbs.
  3. Saute' chicken in butter in a skillet. 
  4. Arrange the chicken breasts in the slow cooker.
  5. Pour pizza sauce over chicken and cover.
  6. Cook on low for 6-8 hours.
  7. Layer mozzarella cheese over the top and sprinkle with Parmesan.  Cook an additional 15 minutes. 
Created using The Recipes Generator

Thank you for your visit!  xo

Monday, March 18, 2019

French Bread

Let's break bread together for tea time!  Isn't the potted rose plant that my neighbor gifted me for my birthday, so pretty?  The sweet cherub is hoping for Spring to arrive soon!


My friend, Colleen, gave me this March Royal Albert trio set, and I think it's such a pretty one.  

 I had four of my grandchildren over during Spring break and I was one  happy Nana!!! It was so nice to see these cousins together in my home.    We went to Chick-Fil-A for lunch, which is always a favorite. However,  before we went to lunch, we prepared the dough for the French Bread, and let is rise while we were gone.   Here they are rolling out their dough to make their twisted green and white St. Patrick's Day breads to take home. 

 Here are their finished loaves!   They took nibbles of their bread because it was hard to resist that warm bread from the oven, especially with Irish butter.  

Yield: 2 -3 large, or 4-8 small size loaves

French Bread

This bread is a cinch to make because it's done in the food processor. I often use this recipe for pizza dough, or I'll use the French Bread for French Bread pizza. I hope you'll try it.


  • 1/2 cup warm water
  • 1 T. yeast
  • 1 T. sugar
  • 4 1/4 cup flour
  • 1 1/2 t. salt
  • 1 T. butter
  • 1 cup ice water


  1. Mix sugar & warm water together in a small bowl. Sprinkle on the yeast & let proof for about 5 minutes.
  2. Put flour, salt & butter in food processor & mix with the plastic blade. Pour the warm water mixture down the food tube while running & let run until well mixed.
  3. While running, slowly pour the ice water down the tube & let the processor run (and knead) until the mixture balls up. After it balls up, let it run another 45 seconds.
  4. Put dough in a greased bowl, cover loosely & let rise several hours until it has quit rising. Punch down on a clean, dry counter & roll out into a rectangle about 12 x 16 inches. Now you can either cut it lengthwise into 2, for larger loaves, or 3 for baguette size loaves. You can also make 6-8 sub-style "hard" rolls. Cut 4-6 slits slits on the diagonal on the top. Cover & let rise until double.
  5. Preheat oven to 425 degrees. I usually moisten the top of the bread. If you want a very shiny crust, you can brush with a beaten egg white. You can sprinkle with sesame or poppy seeds, if you wish. Bake about 15-20 minutes, or until golden.
  6. Let cool on wire racks.
  7. Makes 2-3 large loaves, or 6-8 small loaves (these are great for meatball or Italian subs)
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The kids also make bunnies from socks, which turned out so cute!  They love doing crafty things.  

 I had lunch with my daughter, and her three boys.  Cissy was busy with friends. 

I had my two youngest grands over for a Saturday visit.  Don't these sweet sisters look cute in their St. Patrick's Day outfits?  

Thank you for your visit!  xo
I am sharing this with these lovely parties:

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