Sweet, Easy, Yummy Yeast Biscuits

Perfect Yummy Yeast Biscuits

Ingredients

1 Cup Warm Water
1 package of yeast
2  1/2 - 3 cups Self Rising Flour
1 Egg
1 Tablespoon Sugar
3 Tablespoons Soft Butter
1/4 cup Butter (to spread on dough)


Directions

Dissolve yeast in warm water in medium size bowl
Add sugar, eggs and butter
Stir in flour.
Mix together well and turn onto floured board
Knead dough and roll out to medium thickness.
Spread 1/4 cup of butter onto half of the dough then fold it over the other half.
Using a floured cutter (I just use an old coffee cup that I keep for just the purpose of making biscuits) cut biscuits.
Let rise for 1 hour in a draft free place (you can stash them in your oven or microwave
Bake 450 until a nice golden brown.

Crafts: Dough Ornaments

Salt Dough Ornaments 

Salt dough is a simple and fun way to make all sorts of hand molded or cookie cutter creations.

Note! THIS DOUGH IS NOT EDIBLE.

You will need:

1 cup salt
2 cups all purpose flour
1 cup water
acrylic paint in any shade
paintbrush
pencil
ribbon
clear acrylic sealer

IMPORTANT NOTE:

This recipe for salt dough makes a lot of ornaments. If you only plan on making a few, cut this recipe into fourths or in half.

What you do

Preheat oven to 250 F. Mix together, salt, flour, and water until a dough is formed. Knead the dough on a floured surface until the mixture is elastic and smooth. If dough is too sticky, sprinkle with flour, continue to do so until stickiness is gone. BE CAREFUL. Do not add too much flour, this will dry out the dough and will cause it to crack before you get a chance to bake it.

Roll out the dough to approximately 1 inch thick. Use a cookie cutter of any variety, to create the shape you want. Once your shape is cut out, use your fingers to smooth the edges.

! Tip: Use a tooth-pick to carve fancy designs into your dough - being sure not to go too deep into the dough

Place onto the cookie sheet as you cut out each one to avoid trying to move it later, space approximately 3/4" apart Use the point of a pen or pencil to create a hole at the top of the shape for the ribbon hanger.

Bake ornament(s) on cookie sheet for approximately 2 hours.
Remove from oven and allow to cool completely.

To decorate, paint the ornament with the paint color of your choice. Paint the back as well. Apply a second coat to both sides, let dry. Finish with a coat of clear acrylic sealer. String ribbon through the hole at the top of the heart and knot it at the top.

No-Bake Cinnamon Dough Ornaments

Note! THIS DOUGH IS NOT EDIBLE.


1 1/2 C. ground cinnamon
1 C. applesauce
1/4 C. white school glue - like Elmer's

1. Mix cinnamon, applesauce, and glue together in a bowl

2. Mixture should have a consistency of cookie dough
! Tip: If it seems hard - add a little water

3. Knead dough for 5-10 minutes, place in bowl, cover with plastic wrap so it doesn't dry out, and let sit for 30-45 minutes

4. Knead dough again until smooth

5. Roll out dough between waxed paper until thickness is 1/8 to 1/4 inch

Use cookie cutters to create trees, gingerbread people, and holiday shapes. Use a straw to make a hole so you can hang the ornament.

Place ornaments on wax paper for drying. Drying will take 3-5 days, turn ornaments over a few times a day in order for them to day flat and prevent curling of the edges. Ornaments will shrink a little while drying.

~Life is Short~ Eat More Cake!

Fresh Ginger Pumpkin Cake
Ingredients

1/2 cup butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
2 teaspoons minced fresh ginger
1 cup chopped pecans, toasted

* Ginger-Cream Cheese Frosting (see below)


Directions

Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add pumpkin, beating until blended.

Combine flour and next 4 ingredients. Combine buttermilk, vanilla, and ginger. Add flour mixture to butter mixture alternately with gingered buttermilk, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in chopped pecans. Pour batter into 2 greased, 9" round cakepans.

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Ginger-Cream Cheese Frosting between layers and on top and sides of cake. Cover and chill overnight. Enjoy!


Ginger-Cream Cheese Frosting
Ingredients

1 1/2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
1 tablespoon minced fresh ginger
4 cups powdered sugar
1 teaspoon vanilla extract

Beat first 3 ingredients at medium speed with an electric mixer until light and fluffy. Gradually add powdered sugar, beating until smooth. Add vanilla, beating until smooth. Chill 30 minutes or until spreading consistency.


“Let your beauty be found in “the hidden person of the heart,
with the incorruptible beauty of a gentle and quiet spirit,
which is very precious in the sight of God.”
1 Peter 3:4

Simple Recipes

Asian Pepper Steak- Crock Pot

3 pounds beef sirloin
3 tablespoons flour, for dusting meat
3 cloves garlic, grated or finely chopped
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 can tomato sauce (8-ounces)
4 tablespoons brown sugar
3/4 cup soy sauce
Ground black pepper, to taste
2 cups rice


Preparation

In a large skillet, sear the meat in some EVOO (extra virgin olive oil) until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with flour and mix the meat around until there is no more visible flour.

Add the remaining ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

Serve on top of cooked rice.