Tag Archives: Vegetable fats and oils

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.


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 

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


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Betty’s Hot Water Corn Fritters Recipe

Cornmeal breading

Image via Wikipedia

In this video, Betty demonstrates how to make Hot Water Corn Fritters. These are light corn cakes with a lacy, crusty edge.


2 cups plain yellow cornmeal (You may use white cornmeal.)
1 ¼ teaspoon salt
1 teaspoon sugar
¼ teaspoon baking powder
¼ cup half-and-half
1 tablespoon vegetable oil
1 to 2 cups boiling water
peanut oil

In a large mixing bowl, combine 2 cups plain yellow cornmeal, 1 ¼ teaspoon salt, 1 teaspoon sugar, and ¼ teaspoon baking powder. Add ¼ cup half-and-half and 1 tablespoon vegetable oil. Stir in boiling water, a little at a time, just until the batter is fairly thick, but still runny where the water pools a bit. The amount of water you will need to add will depends upon the type of cornmeal used. If the cornmeal is coarsely-ground, it will require more liquid. Pour peanut oil into a heavy skillet to about ¼-inch depth. Place over medium-high heat. When oil is heated, drop batter by ¼-cupfuls into the hot oil. Fry, about 3 minutes on each side, until fritters are golden. Remove from oil and drain on paper toweling. You may need to fry several batches, depending on the size of your skillet. When you are finished frying and draining the corn fritters, place them on a nice serving plate and serve with fresh butter. Yum! I hope you enjoy this recipe! –Betty 

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Posted by on March 12, 2011 in Baking, Betty's Kitchen


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