Saturday, April 14, 2012

Taking a Break for the Summer

I want to thank you, my dedicated followers and frequent readers, for your presence and time to read my blog.

I had come to the conclusion a while back that my blog isn't what a lot of people are interested in following. There are a LOT, and a LOT MORE, food blogs and I'm not "in the game" here. I didn't want to close this blog if there was a chance so I've given it a few more months.

I also am having a major time crunch and just not getting things done that I need to do. I have gotten much busier here with the farm, taking care of hubby, and trying to do the charity work I so want to do.

I've come to conclusion that I may as well close OR just take the Summer off from this blog. Now really is the time... So I'm going to give it some more time and work on either a new strategy here or come back in the Fall and say good bye.

So, THANK YOU for stopping in here from the bottom of my heart and I wish you many blessings! I'd love to see you all enjoy your Summer too and maybe come back and see what is what in the Fall. Peace be with you!

Sunday, April 8, 2012

Empty Tomb Rolls - Perfect for Easter

These are perfect for Easter, and a family tradition. The Empty Tomb Rolls are a basic dough recipe, or any dough recipe that you may enjoy, wrapped around a marshmallow, and baked.

The dough/bread represents Christ’s Tomb, and the marshmallow represents Jesus Christ. After this delicious roll is baked, the marshmallow melts into the bread and is left with an empty hole, representing the Empty Tomb after Christ was resurrected.
Basic Roll Dough:
1 cup warm water
2 pkg active dry yeast
3 eggs
4 – 4 1/2 cups flour
1/2 cup butter, melted
1/2 cup sugar
1 tsp salt

Dissolve yeast in the warm water, with a pinch of sugar. Beat in the eggs.
Melt the butter in a microwave safe dish. When cooled, add butter to yeast mixture.

 Gradually add the flour, sugar and salt to the mixing bowl, and mix until smooth, or dough climbs up the blade/hook.
Let rise once, then roll out for empty tomb rolls.

Empty Tomb Rolls:
Make your favorite dinner roll recipe, roll the dough out flat, then cut into circles.
Wrap each piece of dough around a large marshmallow making sure dough seals around the marshmallow.

 Brush each roll with melted butter and roll the dough ball in sugar and cinnamon mixture (this step can be omitted), but would make for a great breakfast this way.
Place each roll in a greased pan and cover pan with plastic wrap. Refrigerate overnight. In the morning, remove from refrigerator and let rise until double. If it doesn’t rise much, it will be completely okay.

Bake at 375° until golden brown – about 15-20 min. If you did not roll the dough in cinnamon and sugar, you can brush a little butter over the tops, while warm.
When the roll is opened, like the tomb, it is empty.

Matthew 28:1-25, Mark 16:12
You can also make the empty tomb rolls with Crescent rolls. It won’t taste quite the same, but it’s a lot faster and easier. And still yummy!

Source: SuzyQ's Bakery Shoppe & Cafe and thanks to Susan for posting it on her group! I don't know the original source to give credit. What I've posted is all I know.