RSS

Tag Archives: Measuring cup

Betty’s Holiday Table Butter Pecan Spoon Rolls Recipe

Betty's Midwest Kitchen in Aman Suria

In this video, Betty demonstrates how to make Holiday Table Butter Pecan Spoon Rolls. These are yeast rolls that you do not have to wait on to rise. Also, the addition of butter and pecans make them festive for your holiday table.

Ingredients:

3 tablespoons butter
½ cup chopped pecans
2 cups warm water
1 package dry yeast
¼ cup sugar
¾ cup vegetable oil
4 cups self-rising flour
cooking oil spray for muffin tins

In a small saucepan, melt 3 tablespoons butter. Add ½ cup chopped pecans. Toast over low heat for 5 to 7 minutes, tending constantly. Drain any excess butter, and set aside to cool completely. In a measuring cup or small bowl, mix 2 cups warm water with 1 package dry yeast. Let sit, until ready to add to roll batter. In a large bowl, place ¼ cup sugar. Add yeast/water mixture. Stir together. Add ¾ cup vegetable oil and mix thoroughly. Stir in 4 cups self-rising flour. Beat with an electric mixer until smooth. Spoon batter into muffin tins that have been sprayed with cooking oil spray, filling two-thirds full. Bake at 400 degrees F for about 12 minutes, or until puffed and golden. Serve immediately with fresh butter. This dough will keep in the refrigerator easily for a week or more, making them really convenient for serving with large dinners. If you prefer to have plain spoon rolls, just leave out the buttered pecans. I hope you enjoy this recipe! –Betty 

Read the rest of this entry »

Advertisements
 
Leave a comment

Posted by on March 22, 2011 in Baking, Betty's Kitchen

 

Tags: , , , , , , , , , , , , , , , , , , ,

Betty’s Holiday Drinks with Ice Balls Recipe

Some typical alcoholic beverages.

Image via Wikipedia

In this video, Betty demonstrates how to make ice balls and shows how they can be used in Betty’s Christmas Cherry-Pineapple Punch (already in bettyskitchen), and in a new recipe, Betty’s Whisky Sour. The use of ice balls in the place of ice cubes was inspired by Maker’s Mark distillery. I uploaded a video last year of our trip to Maker’s Mark Distillery, in which I explained the Maker’s Mark Ambassador program. You can become a Maker’s Mark ambassador, just by going to Maker’s Mark web site and signing up. (You must be of age.) Maker’s Mark will then place your name on a barrel of their fine bourbon whisky whenever it is ready to cure. It will take about 15 or 16 years for your barrel of whiskey to be cured. It is taste tested by a professional taster, and you will be informed of the progress of your barrel. When your barrel is ready to be bottled, you are given the opportunity to buy whisky from your barrel of whisky. Maker’s Mark sends all of its ambassadors Christmas gifts, and I have shown you a few of them. This year they sent out ice trays for making ice balls. They call them “bourbon balls,” not to be confused with the candy of the same name. (If you are interested in Bourbon Ball Candy, I have Maker’s Mark’s recipe demonstrated in bettyskitchen.) I thought some of your might have received your ice trays, and in this video, I show you how they look with Christmas Cherry-Pineapple Punch, and also with my own Whisky Sours. One great thing about the ice balls is that they keep your drink cold without diluting it like ice chips do. If you don’t have ice ball trays, you can experiment with matching small cups for half-circles of ice. Ice balls can be made ahead and frozen in a zip lock plastic bag for later use. The recipe for my Whisky Sours is below:

Whiskey Sours

Ingredients (for 1 drink):

1 ice ball (If can’t make ice balls, you may use crushed ice.)
2 oz. bourbon whisky
1 oz. lemon juice, chilled
1 oz. lime juice, chilled
2 oz. simple syrup (You can make simple syrup by placing ½ cup sugar and ½ cup water in a small pot and warming it on the stove until the sugar is dissolved. Then cool it in the refrigerator before adding it to the mix.)
½ orange slice, chilled
1 stemmed maraschino cherry, chilled
1 cocktail pick (optional)

Place an ice ball in an Old Fashioned glass. In a measuring cup, mix together 2 oz. bourbon whisky, 1 oz. lemon juice, 1 oz. lime juice, and 2 oz. simple syrup. (If you are not using an ice ball, also add ice chips.) Pour mixture into a cocktail shaker and shake vigorously. (If you don’t have a shaker, use a mixer or blender to blend well.) Immediately pour over ice ball, and place a cocktail pick containing ½ of an orange slice and 1 stemmed maraschino cherry on top of the drink. Enjoy!

 

Tags: , , , , , , , , , , , ,

Betty’s Festive Cranberry Orange Muffins

zest

Image by Chris Blakeley via Flickr

In this video, Betty demonstrates how to make her Festive Cranberry Orange Muffins. This is a wonderful bread to serve with your holiday dinner. It’s nice and moist, and is bursting with Christmas flavors. (However, it is great anytime of the year!)

Ingredients:

2 cups self-rising flour
½ cup sugar
1 teaspoon orange zest (grated orange rind)
6-oz. container vanilla yogurt (You may use plain yogurt or orange-flavored yogurt.)
½ cup vegetable oil
2 eggs, well beaten
½ cup sweetened dried cranberries
½ cup pecan pieces (These should be small; you may chop them with an electric kitchen chopper.)
1 tablespoon cold butter
2 tablespoons flour
3 tablespoons sugar

In a large mixing bowl, combine 2 cups self-rising flour, ½ cup sugar, and 1 teaspoon orange zest. Make a well in the center of the mixture. In a small bowl, stir together 2 well-beaten eggs, a 6-oz. container vanilla yogurt, and ½ cup vegetable oil. Add to dry ingredient, stirring until just moistened. The batter will be thick and may contain some lumps. Gently fold in ½ cup dried cranberries and ½ cup chopped pecans. Spoon the batter into a greased and floured 12-cup muffin tin, putting the same amount in each cup. In a small bowl, place 1 tablespoon cold butter, 2 tablespoons flour, and 3 tablespoons sugar. Cut with a pastry blender or fork until crumbly. Sprinkle equal amounts over batter in muffin cups. Bake at 375 (F) for 20 to 25 minutes, or until golden. Remove from pans and place on wire racks, and let cool slightly. Place on a nice serving dish and serve while warm. These may be made ahead and frozen. Just thaw them overnight, and warm them in aluminum foil in the oven before serving. This is a magnificent bread to grace your Christmas table! I hope you enjoy it! –Betty ♥

 

 
 

Tags: , , , , , , , , , , , ,

 
%d bloggers like this: