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Getting ready for the Thanksgiving meal and most importantly
it's the time I get to spend with my family I look forward
to most. I usually do enjoy sipping a nice glass of wine when
Hubby and I cook together and I have the perfect glass for this
day... this fun supersized wine glass! Look it actually holds
an entire bottle if you want but I would only ever fill it half-
way and have more room to 'swirl'. I can't explain why but for
some reason it's just more fun to drink out of a huge glass.
I guess I can admit I just like playing with my food LOL.

I bet anyone who drinks wine would enjoy getting one of these
supersized glasses as a gift too! Check it out and grab one here.
get the Giant Wine Glass

If you're needing some great rolls to soak up that turkey
gravy I know sometimes the bread and rolls are the star of
the show not just that main course. Well this festive BUTTERHORN
ROLL recipe is one you don't need to kneed, you can even let them
rise overnight. There's nothing like freshly baked rolls to warm
the table.
Marzee Email Me




1 cup shortening
1 cup milk
1/2 cup warm water
1 1/2 teaspoons active dry yeast
1 teaspoon white sugar
2 eggs
1/2 cup white sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon butter, softened

Melt and cool the shortening and milk. Dissolve the yeast
and 1 teaspoon of the sugar in the warm water. Beat the eggs,
1/2 cup sugar and salt together. Combine the milk mixture,
yeast mixture and egg mixture. Sift the flour and baking
powder together and add to the wet mixture. Stir until
combined then cover and refrigerate overnight. Divide dough
into fourths and roll out on a floured surface. Spread top
surface of the rolled out dough with the soft butter. Cut
triangles (pie piece shaped) pieces and roll up from larger
to small end. Place rolls on a baking sheet and allow to
rolls to rise for 3 to 4 hours. Bake rolls in a preheated
400 degree oven for 5 to 8 minutes.

Yield: 32
Categories: Breads, Rolls, Holiday

*~*~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~*~*~


The type of bread you are making may vary the shaping process.
For regular bread loaves:

Lightly flour the work surface; shape the dough into a
smooth ball.

Use a rolling pin to form a rectangle.

Beginning at the short end of the rectangle, roll the dough
tightly to make a loaf shape.

Pinch the seam and ends of the rolled dough with your
fingers to seal it closed.

Place dough, seam side down, in greased baking pan.

If you are using a recipe that requires a distinctive shape,
follow these same basic instructions but shape accordingly.

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