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active dry yeast

I Bet You’ll Stick To This Recipe Forever And Ever

03 October 2017
Anna - TasteeRecipe
2 Comments
active dry yeast, all-purpose flour, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden heavy cream, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dark brown sugar, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Eggland’s eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, honey, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, land o lakes unsalted butter, Libby, McCormick spices, Morton salt, Nutmeg, Orange zest, Pam Cooking Spray, pecans, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sticky buns, Thorn Apple Valley, Toll House, TruMoo milk, tyson, unbleached all-purpose flour, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whole milk

No Napkins Needed – You’ll Want To Lick Your Fingers Clean

When I was little, my grandmother used to make these amazing sticky buns almost every week. She would always come over and bring us some, and I guess that’s why my mother never made them herself. When my grandmother passed away and we were going through her belongings, we came across her recipe. It was handwritten, and unfortunately so worn out that we couldn’t make of all the ingredients and amounts.

But a couple of years later my Mom got another recipe from her neighbor – she said they tasted exactly like grandma’s sticky buns and she was so happy, it made her cry. Of course I had to have the recipe immediately so that I could give it a go myself!

Oh my goodness. These turned out so amazing that I couldn’t even believe it! I made another batch the next week, but instead of the caramel pecan topping I added a sugar glaze. They are delicious either way!

 

 

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Quick Tip: Omit the pecans if you’re not a fan!

No-One Will Ever Believe You’ve Made These At Home

01 September 2017
Anna - TasteeRecipe
0 Comment
active dry yeast, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, Bertolli Olive Oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, homemade pita bread, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, salt, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Far Superior To The Stuff You Get At The Grocery Store!

The first time I ever tried making pita bread at home, it was a complete failure. They turned out rock solid, and they were impossible to cut open for the fillings. I had no idea what I had done wrong, and I thought this was one of those things you shouldn’t even try making at home unless you were a professional chef. I continued to get store-bought pita bread or just went to my favorite restaurant when I felt like having one. But somehow I always wanted to try again.

My friend told me about this recipe she had gotten from one of the ladies at the church potluck, and she said they had turned out amazing for her. I knew she was a great cook so I was still a little hesitant to give these a try – I honestly thought I didn’t have the skill to make these!

But she assured me if I followed the directions there was no way I could fail, so I thought, what the heck. I’ll give it a go – and if it doesn’t work out, I’ll just go back my favorite restaurant again, haha!

 

 

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Quick Tip: Make sure you’re using warm water!

You Won’t Mind The Sticky Fingers Once You’ve Had A Taste Of This!

21 June 2017
Anna - TasteeRecipe
13 Comments
active dry yeast, Amish sticky buns, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, Borden milk, brown sugar, Campbell’s soups, casserole, Chiquita, cinnamon, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, egg, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, light corn syrup, McCormick spices, Morton salt, nuts, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sugar, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Worth Every Extra Napkin You’ll Use Along The Way

When it comes to recipes, I know I can always trust the Amish-inspired ones. Whenever a recipe says “Amish”, it’s going to be delicious – whether it’s a dessert or a casserole, it doesn’t really matter! I have a stash of favorite recipes (all of them approved by my family) and I think of a hundred recipes probably 50% are based on an original Amish recipe. What can I say – they’re just really delicious recipes and I’m always eager to find even more!

I don’t think I know a single person who doesn’t like Amish cinnamon rolls. Yum! They were my favorite Sunday breakfast – until I tried this recipe. These sticky buns are so tasty that I would rather eat them all by myself than share with anyone!

I know that’s a very selfish thing to say but I’m just being honest here. Once you sink your teeth into these, you’ll know exactly what I mean! Of course you could always make a double batch (one for you, one for sharing) or just make these when no-one else is home…

But if you do decide to share, I’m sure your family and friends will be very happy about it!

 

 

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Quick Tip: Serve with a cup of your favorite coffee, or a tall glass of milk!

I Don’t Have To Knead The Dough And Still Get This? No Way!

04 January 2017
Anna - TasteeRecipe
0 Comment
active dry yeast, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

One of my favorite things to eat is bread. For real, I know it is totally unhealthy, but I have bread at least once with every meal. And most of the times, only bread IS my main meal (for breakfast at least!). I love chewy, soft bread that falls apart and I love crusty bread that is completely crunchy. I believe each type of bread has a different role in what I am going to eat.

 

For example, a soft bread with barely any crust is perfect for a grilled toast in the morning. It is soft and airy and delicious for breakfast. If I am serving an appetizer platter of fine cheeses and ham, I like a hard, crusty bread that has a great crunch. That is the perfect combination for me and I can eat that as a meal in and of itself. Now I have found the perfect recipe to turn into that crusty bread. This recipe is for a crispy bread that is baked in a Dutch oven. You do not need to knead it and it still turns out perfectly. It rises and everything tastes beautifully as bread ought to. This is going to be a hit at your dinner table!

Photo and recipe courtesy of Jo Cooks.

 

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Quick Tip: Serve with a side of olive oil and balsamic vinegar.

You’re Going To Love These Rolls

30 December 2016
Anna - TasteeRecipe
0 Comment
active dry yeast, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, bread, brown sugar, Campbell’s soups, canola oil, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, Fleischmann's active dry yeast packet, food, Gold Medal all-purpose flour, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, rolls, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

One of my absolute favorite things to eat is bread. Oh my gosh, I think I eat it at every meal and even a couple of times between meals. I know, I know, it is not healthy to eat such huge amounts of it, but it is just sooo good. A good piece of light and fluffy bread coated with salted butter is everything I need for a side dish. Let’s be honest… it is the only thing I want for a meal most of the time. I love the idea of a good nice roll of bread for breakfast and that is all.

 

Usually I just buy potato or Hawaiian rolls. These rolls are soft and fluffy with a great center, but they are just nothing like the homemade version. The homemade version though… those are usually a bit harder to put together. I hate working with yeast and bread that takes hours to put together and get in the oven. Nowadays though, I like to make this recipe of rolls. It has everything you could possibly want in bread, with little work involved. The bread is ready to eat in less than 30 minutes, and that includes prep time!

Photo and recipe courtesy of Six Sister’s Stuff.

 

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Quick Tip: Lather these up with butter or jam!

The Traditional Polish Paczki (punch-key)

11 February 2016
julieborruso
0 Comment
active dry yeast, authentic Polish doughnut, doughnut, egg yolks, fruit preserves, lard, paczki, paczki recipe, polish, Powdered sugar

Traditionally, Paczki are eaten on Fat Tuesday, or Fat Thursday, before Lent begins. But really, who says you can’t enjoy them year round?

These Polish doughnuts are a very rich, sweet yeast dough either left un-filled or filled with a fruit preserve. The outside is either rolled in powdered sugar or granulated sugar, making them one deliciously sweet treat. Typically you can find these in the grocery stores and bakeries around Mardi Gras, however you can now enjoy them anytime of the year with this simple and delicious authentic Paczki recipe!

Recipe and image courtesy of Brown Eyed Baker

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