Buttermilk Pan Rolls
2 packages (1/4 oz. each) active dry yeast
1/4 cup warm water (110 to 115 d.)
1-1/2 cups warm buttermilk* (110-115d.)
1/2 cup vegetable oil
3 tablespoons sugar
4-1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
In a large mixing bowl, dissolve yeast in warm water. Add buttermilk, oil
and sugar. Combine flour, baking soda and salt; add to yeast mixture and beat until smooth. Do not knead. Let stand for 10 minutes. Turn dough onto a lightly floured surface; punch down. Shape into 24 small balls and place in two greased round or square 9 in. pans. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 d.for 20 minutes or until golden brown. Remove to wire racks. Yield 2 dozen. Tasty, quick, simple and no kneading. When I make these I just pinch a small amount and place in pans, and do not turn out on floured surface.
This is the one recipe to get out every year to use for fresh strawberries or fresh peaches with some cool-whip or ice cream.
In sifter:1 cup flour
1 tsp. baking powder
1/4 tsp. salt
In medium bowl beat 2 eggs with whisk, slowly add 1 cup sugar beating as adding. Next add 2 Tbls. butter and tsp. vanilla. Then add 1/2 cup hot milk alternately with the flour mixture, stir well. Bake in a greased 8 x 8 x 2 inch pan at 350 D. for 25-30 minutes. This is like the little cakes we buy in the store. If you want you may thaw out frozen fruit and use that instead of the fresh. Serves 6-8
8 cups finely chopped cabbage (may buy package)
1/4 cup shredded carrot or medium carrot
2 -3 Tbls. minced onion
1/3 cup granulated sugar
1/2 tsp. salt
1/8 tsp. black pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1- 1/2 Tbls. white vinegar
2 1/2 Tbls. lemon juice
Be sure that the cabbage, carrots and onion are chopped very fine. Combine sugar, salt, pepper, milk, mayo, buttermilk, vinegar and lemon juice beat until smooth, then add cabbage, carrots and onions, mix well. Cover and refrigerate for at least 2 hours before serving, this is a MUST.
Special ways to use fruit jams, jellies and such
Sweeten tea with a teaspoon or two of your favorite jelly.
Beat jam or jelly into softened butter or cream cheese and use it as a spread.
Heat preserves thinned with a few tablespoons water and spoon over
waffles, pancakes or French toast.
Serve cocktail meatballs in a sauce of 1 cup grape jelly heated with 1
cup bottled chili sauce until jelly is melted.
Roll peeled bananas in jam or jelly, then in chopped nuts or crisp rice
cereal, then freeze for a quick snack.
Stir a teaspoon or two of seedless red raspberry jam into 1/4 cup of
mayonnaise to use as a spread for turkey or chicken sandwiches.
Swirl your favorite preserves into hot breakfast cereal.
Coat chicken drumsticks with orange marmalade. then bread crumbs before baking in oven.
Dress up a glass of club soda or seltzer by stirring in a spoonful or two
of jelly, stir and add ice.
Blessed is the man that walketh not in the counsel of the ungodly, nor standeth in the way of sinners, nor sitteth in the seat of the