Here is a quick way to have baked potatoes in less than an hour!
To prepare the potatoes, you can peel them or leave the skins on.
Boil the potatoes, covered in water until almost tender. Knife should almost go through the potato when testing for doneness. Usually the potatoes are cooked 15 minutes - 20 minutes.
Drain water off potatoes.
Using a spatula (a spoonula works best) , roll potatoes in melted butter, roughing them up in the butter. You can add a little more butter if there isn't any left in the baking dish.
Add salt and/or pepper to the potatoes as desired.
Bake at about 375F for about an hour or less, or when knife easily goes through the potato.
These potatoes fry well too, especially if they are Russets!
4 cups all purpose flour
1 tablespoon instant yeast
1/4 cup granulated sugar
1 teaspoon salt
Mix dry ingredients together in mixing bowl.
Slowly add in the next 4 ingredients.
1 cup to 1 1/4 cup milk or water (warm)
1/2 cup canola oil or melted butter
1 egg, beaten
Mix dough together until smooth and springy. Put dough in a covered bowl in a warm place (100F or less- an oven light works well too). Let rise until doubled in size.
Grease muffin tins. Measure each bun into a 50 gram ball, placing it in the muffin compartment. Let rise until doubled.
Bake at 375F for about 10 minutes or until buns are brown on top. After taking buns out of oven, brush bun tops with butter, then remove them from the muffin tins. You may have to use a knife around the edge of the buns if some are sticking to the pan. Let buns cool on a baking rack.
Makes about 24 buns.
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
Sift the above ingredients together.
Add to the above ingredients:
1/2 cup milk
1 teaspoon vanilla
2 tablespoons soft butter
Mix until smooth. Pour batter into a greased 1.5 quart pyrex dish or greased 9 inch square pan.
Mix 1/2 cup of brown sugar and 2 tablespoons cocoa together. Sprinkle this mixture over the batter.
Pour 1 1/2 cup of boiling water over all. Do not stir.
Bake at 350F for 25 minutes - 30 minutes or until toothpick comes out clean after inserting in pudding.
This is a unique dessert as the chocolate syrup goes to the bottom of the dish and the pudding rises to the top!
The butterscotch pudding version will be posted soon!
(makes 2 – 9” pies)
2 pkgs. (8oz. each) cream cheese
1 cup white sugar
¼ tsp. salt
2 tsp. lemon juice
2 tsp. vanilla
1 container (32 oz.) Cool Whip (thawed)
3 cups fresh or frozen blueberries
Graham Cracker Crust (for 1 – 9” pie)
1 ½ cups graham cracker crumbs
¼ cup butter (melted)
1 tbsp. white sugar
Mix the above ingredients for the graham cracker crust mixture for a 9” pie crust. Press firmly on bottom of pie plate. Bake at 400F for 8 minutes. Let cool.
In a separate bowl, blend cream cheese, sugar and salt until smooth and fluffy. Stir in lemon juice and vanilla. You can use an electric mixer for the filling.
Fold in whipped topping (1 1/4c) and frozen blueberries (if you don’t have fresh blueberries). Pour this mixture over cooled crust. Chill at least 3 hours.
It can be frozen for later use. We have used this recipe for many years!