Thursday, June 4, 2015

Chewy Sugar Cookies

Chewy Sugar Cookies

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sugar for rolling cookies

  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg and vanilla extract. Gradually blend in the dry ingredients.
  4. Roll rounded teaspoonfuls of dough into balls, and roll in sugar. Place on lined cookie sheets about 1 1/2 inches apart.
  5. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Sunday, January 11, 2015

Easy Cheeseburger Soup

Easy Cheeseburger Soup

  • 1 pound ground beef, browned and drained of excess fat
  • ¾ cup onion, diced
  • ¾ cup carrots, shredded
  • ¾ cup celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup flour
  • 2 cups of Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper

  1. In a large Dutch oven, melt 1 Tbsp butter.
  2. Add onion, carrot and celery and sauté until tender. Add basil and parsley and sauté for 30 seconds.
  3. Add the chicken broth and potatoes; cover and bring to a boil.
  4. Reduce heat and simmer for 10-12 minutes or until the potatoes are fork tender.
  5. Meanwhile, in a small skillet, melt the remaining butter and add the flour.
  6. Cook for 3 minutes or until a bubbly paste forms.
  7. Add to the soup and bring back to a boil. Boil for 2 minutes.
  8. Reduce heat to low and stir in the cheeses, milk, salt and pepper. Stir until cheese melts.
  9. Top with extra shredded cheese before serving.

Monday, November 10, 2014

Tammy Wynette’s Banana Pudding

Tammy Wynette’s Banana Pudding

Serves: 6
‎1 box Nilla wafers (12 oz box)
2 ½ cups sugar
6 cups whole milk
6 sliced bananas
1 cup self-rising flour
6 eggs, separated
1 teaspoon real vanilla
Preheat oven to 350°
Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.
Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.
Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).
Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.
Place sliced bananas over wafers and pour mixture over them.
In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.
Put in the oven for 8-10minutes or until golden brown on top.

Saturday, November 1, 2014

Baked Potato Soup

 Easy Homemade Baked Potato Soup

4 cups of whole milk
4 cups of chicken broth/stock
1 large onion, diced finely
1 package of bacon, fried and chopped, save bacon grease
1 teaspoon of black pepper
1 teaspoon of salt
3/4 cup of butter
3/4 cup of flour
3 garlic cloves, minced
3 lbs of potatoes, scrubbed clean, skins on
8oz bag/block of shredded cheddar cheese
2 stalks of celery, diced
Sour Cream
Green Onions

-Bake your potatoes until they are soft, just as if you were making a baked potato. I did mine in the microwave. (Don’t forget to pierce them so they don’t explode) Set them aside to cool so you can peel them.
-Cook your bacon in a large pan, remove grease except for 2-3 tablespoons, on low/med heat.
-Saute your onions in the bacon grease until they become translucent, add in the garlic. celery, salt, and pepper.
-Pour in your chicken stock and bring to a low boil. Stir frequently.
-Pour in 3 cups of milk, stir.
-In a separate sauce pan, melt the butter, add in the flour while whisking to make a roux. Let this cook for a min or so, do not let it burn.
-Whisk in 1 cup of the milk to the sauce pan, don’t stop whisking or it will be lumpy. You are making the thickening agent to the soup. Once this has thickened, pour into large soup pot while whisking in the soup pot.
-In a separate bowl, peel the skins off of your potatoes. Cube your potatoes throw them into the soup pot.
– Once that comes together, pour in the entire 8oz bag of cheese.
-Stir, taste, and add seasoning as needed. I also add in about 1/3 of the chopped, cooked bacon at this point.
-Serve in a bowl with cheese, bacon, green onions, and sour cream.

Saturday, October 11, 2014

Pork Tenderloin with Pan Sauce

Pork Tenderloin with Pan Sauce

1⁄2 cups olive oil
1⁄4 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Zip-lock bag and let marinate for at least 3-4 hours.
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Monday, July 28, 2014



Yield: Makes 4 9" Sub Rolls


1 Cup warm water (110 degrees F)
1 1/2 Tablespoon yeast
1 Tablespoon sugar
1 1/2 teaspoon salt
4 Tablespoon olive oil
3 to 3 1/2 cups all-purpose flour


In the bowl of your stand mixer add the water, yeast, sugar, salt and olive oil.  Let the mixture stand for 5 minutes.  Add additional cup of flour and mix until well combined.  Continue adding flour, 1/4 cup at a time, until a soft dough is formed.  The dough should still stick to the bottom of the bowl, but pull away from the sides.  Let the dough mix for about 8 minutes total.  

When the dough has come together but is still sticking a bit to the bottom of the bowl, turn it out onto a lightly floured surface and knead until smooth.  The dough should be very soft.  Shape the dough into a ball and return it to the bowl.  Cover the bowl with plastic wrap and allow the dough to rise for a half hour.   

Towards the end of the rising time preheat the oven to 350 degrees.  When the loaves are ready, bake them in the preheated oven for 25 minutes.

Monday, May 26, 2014

I Can't Pin It!: EASY Homemade Whipped Cream Frosting

I Can't Pin It!: EASY Homemade Whipped Cream Frosting: Care Fuentes Sbc EASY Homemade Whipped Cream Frosting Recipe This is SOO delicious It WONT melt at room temperature like regular whipp...

Tuesday, May 13, 2014

Chocolate Strawberry Cake



2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
2 cups water
4 oz unsweetened chocolate, grated or chopped
6 Tablespoons unsalted butter, cubed
1 teaspoon pure vanilla extract
2 eggs, lightly beaten

Chocolate Frosting

1 1/3 cups heavy cream
1 cups sugar
6 oz unsweetened chocolate, grated or chopped
1/2 cup (or 4 oz) plus 2 Tablespoons unsalted butter, cubed
1-1/2 tsp vanilla extract
Pinch of kosher salt

Strawberry Filling

2 1/2 cups strawberries, fresh or frozen, washed and peeled
1/4 cup granulated sugar
1 Tablespoon corn starch


Strawberry Filling

If berries are frozen, thaw them out and puree in a blender.

Strain the puree through a fine screen to remove the seeds.

Heat puree, sugar, and cornstarch to a boil, stirring constantly until the mixture thickens.

Cool completely.


Preheat the oven to 350°F.

Grease two 8 1/2 inch cake pans with butter, and lightly dust with flour.  Shake to coat.

Line with parchment paper, add a little more butter and set aside.

In a large bowl sift in flour, baking powder, baking soda and salt and set aside.

In a medium saucepan, mix the sugar and water and bring to a boil to dissolve sugar.

Pour mixture into a large bowl and add the chopped chocolate and butter.  Let sit stirring occasionally until the chocolate has melted.

Once chocolate has melted, beat for about 1 minute with electric mixer.

Mix in vanilla and stir with a spoon.

Let mixture cool for 5-10 minutes.

In a small bowl beat the eggs.

Add eggs to chocolate mixture and beat on medium until combined.

Add the dry ingredients and beat until smooth.

Pour batter evenly into cake pans and bake for 25 minutes or until a toothpick comes out clean with poked in the center.

When cakes are done, let cool in their pans for 25 minutes and then flip pans to cool release them and cool completely.


In a medium saucepan, add sugar and cream and boil over medium - high heat, just until it boils.

Lower heat to a simmer and stir once in a while for about 5 minutes.

In the meanwhile, add chopped chocolate, butter and vanilla to a heatproof bowl.

Pour hot cream over chocolate mixture and let stand, stirring once in a while until melted.

Add about 1 inch of ice water to a large bowl.

Place the melted chocolate bowl inside the ice water, but not so that the water come overs into the chocolate.

Now mix the chocolate on medium speed until it is thick and shiny. This will take about 5 minutes.

Set in fridge for 15 minutes before using to frost the cake.


Place 1 cake layer so the flat side is facing up, and add the layer of strawberry puree. Top with 2nd chocolate cake layer.

Frost sides and top of cake evenly and smoothly with frosting.

Saturday, April 12, 2014

Fry Bread

Fry Bread

4 Cups Bluebird Flour
1 teaspoon Salt
2 Table spoon baking powder
1-2 cups very warm water
Mix the first 3 ingredients. Now here is the trick to making fry bread. You have to add just enough of the the warm water to make a dough, not too sticky not too dry. Mix with your hand as you add the water. Knead until smooth. Cover and let rest while you heat the oil.
Here is another thing that is the traditional way to make fry bread. You must use Lard. You can use Vegetable oil but its just not the same. Lard is best. Heat lard until very hot and is shimmering.
Now take a egg size piece of dough and roll it out until about the size of a doughnut. Then pick it up and pat it between your hands, stretching as you go. The idea here is to get it pretty thin. Like a very thin pizza dough. Now put it into the grease be careful it’s HOT!
Let cook until brown on the first side. If your lard is hot enough that should be very quick, like flash frying. Flip and let cook on other side. Drain on paper towels.

Sunday, March 16, 2014

Wedding Cake Frosting

Wedding cake frosting

1 C Butter
1 C Shortening
1/2 C Milk
2 teaspoons imitation clear vanilla
8 C Confectioners sugar

Cream the butter and shortening together until smooth.  Gradually add the sugar, milk, and vanilla.  Mix until smooth.

Saturday, March 1, 2014

Albondigas (Meatball) Soup

Albondigas Soup

2 medium eggs
1 teaspoon Garlic Powder
1 ½ cups, chopped Onions
3 cloves of Garlic, minced
2 teaspoons Dried Oregano
1½ teaspoons Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon dried Red Pepper flakes
½ cup Sweet Red Pepper, diced
½ cup Sweet Yellow Pepper, diced
8¼ cups low fat Beef Broth, no salt added

2 cups Whole Plum Tomatoes with juice, no salt added
1 to 2 teaspoons seeded, minced fresh Jalapeño Pepper
½ teaspoon Black Pepper
¼ teaspoon Sea Salt
½ pound Ground Beef, 95% lean
½ pound Ground Pork
¼ cup raw Basmati Rice, white
½ teaspoon salt (optional)

Garnish with:
½ cup chopped scallion plus tops
½ cup Cilantro leaves, fresh
Avocado slices (optional)
1. In an 8-quart soup or saucepan, add the ¼ cup beef broth, the onion, garlic, red and yellow peppers, ground cumin, and sauté stirring frequently, until the onion is golden, about 5 to 7 minutes. (By using the beef broth you have omitted the fat and calories you would have added by using a vegetable oil. I use this method often when sautéing.)
2. Add the remaining beef broth, tomatoes with their juice, dried oregano, 1 teaspoon of the coriander, ½ to 1 teaspoon of the jalapeño pepper, dried red pepper flakes, and ¼ teaspoon of the black pepper. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, partially covered, for 20 minutes.
3. Meanwhile, in a large bowl, combine the beef, pork, rice, egg, sea salt, garlic powder, the remaining ½ teaspoon coriander, ½ to 1 teaspoon jalapeño pepper, and ¼ teaspoon black pepper. Knead the ingredients together with your hands and then beat with a wooden spoon until the mixture is well mixed. Shape the meatballs by scooping up a tablespoon of the mixture and rolling them into balls.
4. Drop the meatballs into the simmering soup and stir gently to separate them. Partially cover and simmer the soup for another 30 minutes, stirring occasionally. There will be a lot of meatballs!
5. Serve soup hot with a garnish of scallions, cilantro leaves and avocado slices, if desired.

Thursday, December 12, 2013

NO FAIL Buttercrust Pastry Dough / Apple Hand Pie (Empanaditas)

Buttercrust Pastry Dough

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):
2 cups flour (measure carefully, do not pack!)
1/2 cup unsalted butter (4 oz)
1 tbsp sugar
1 tsp salt
6 tbsp ice water

Add 1 cup of the flour, butter and short pulse for a minute. Add sugar and salt and ice water … longer pulses. Turn out onto a mat and gently bring to a ball and refrigerate for at least 30 minutes.

Apple Hand Pies

For 4 Apple Hand Pies:
about 1 pound pie dough, divided into 4
egg wash (1 egg beaten with 2 tsp milk)
granulated sugar as needed
For the apple filling:
2 tbsp butter, browned
2 or 3 green apples
1/4 tsp salt
1/4 cup white sugar
2 tbsp brown sugar
1 1/2 tsp cinnamon, or to taste
1 or 2 tsp of water if needed

Friday, November 15, 2013

Mexican Rice

Mexican Rice

Mexican Rice - Sopa de Arroz

(Makes 20 servings)

7 cups chicken broth (vegetable broth or water, if you're vegetarian)
1 1/2 teaspoons salt
1/2 cup extra-virgin olive oil
1 2-pound bag long-grain white rice 
1 8-ounce can tomato sauce 

1 In 3-quart saucepan, bring broth and salt to a simmer while browning the rice. The amount of liquid called for varies between brands. My preferred brand calls for a ratio of 1 1/2 cups liquid to 1 cup rice, and I think that ratio would be best with any brand.

2 In 5 1/2-quart pot, heat olive oil and stir in rice (straight from the package--do not rinse). Cook over medium heat, stirring occasionally, until rice is lightly browned. This may take 20 to 30 minutes. Throw in a few whole cloves of garlic at some point, if you like. They can be removed before the next step or before serving.

3 Gradually stir tomato sauce into rice and cook for a minute or two, then add broth to rice. Bring to a full boil and stir just once. Put the lid on tightly, reduce heat to the very lowest setting and leave undisturbed for the length of time specified on your rice bag, usually about 20 minutes.

4 If this is your first time making this, take a really quick peek to see if liquid has evaporated and rice is done. Cover and let stand, off heat, for 10 minutes. Fluff with a fork. Garnish, if you like, and serve.

Thursday, October 24, 2013

Ann Landers' Easy Pecan Pie

Ann Landers' Easy Pecan Pie

1 Cup White Corn Syrup
1 Cup Dark Brown Sugar
1/3 Cup Melted Butter
1 Cup Pecans (heaping Cup)
3 Eggs, Beaten
Dash of Vanilla
Pinch of Salt

Mix ingredients well.
Pour into unbaked 9" pastry shell.
Bake at 350° F for 45-50 minutes.

Monday, October 14, 2013

The Best Pumpkin Roll

The Best Pumpkin Roll 
  • 1 cup sugar
  • 1 tsp. soda
  • 3/4 cup flour
  • 2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/2 cup walnuts (optional- I exclude them cuz I’m not a fan of walnuts)
  • Filling:
  • 8 oz. cream cheese (250g)
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 2 tbsp. soft butter
  1. Mix the roll ingredients except nuts.
  2. Grease & wax cookie sheet.
  3. Pour into pan & sprinkle nuts.
  4. Bake 15 min. at 375 degrees.
  5. Roll into T-towel for about 10 minutes.
  6. Unroll & spread in filling.

Saturday, October 5, 2013

Classic Chocolate Pie from the movie THE HELP (minus the poop)

Classic Chocolate Pie

1 1/4 cups graham crumbs
1/4 cup melted butter
2/3 cup sugar
1/3 cup cornstarch
1/4 cup cocoa
1/4 tsp. salt
4 large egg yolks
3 cups milk
1 cup chopped dark chocolate
2 Tbsp. butter
1 tsp. vanilla
whipped cream, for serving (optional)
Preheat the oven to 325F. In a small bowl, stir together the graham crumbs and butter; press into the bottom and up the sides of a pie plate. Bake for 8-10 minutes, until pale golden around the edges.
Meanwhile, whisk together the sugar, cornstarch, cocoa and salt in a medium saucepan. Set over medium-high heat and whisk in the egg yolks, then the milk. Cook until the mixture thickens and boils. Remove from heat and stir in the chocolate chips and vanilla. Let sit a minute or two, then stir until smooth. Pour into the pie shell and chill completely before serving topped with a dollop of whipped cream. Serves 8.




1/2 cup packed light brown sugar
2 tablespoons half-and-half
1-1/2 tablespoons unsalted butter
1/4 teaspoon salt


In a small saucepan, combine brown sugar, half-and-half, butter and salt in small saucepan. Cook over low heat, stirring constantly, until butter melts and sugar dissolves.



4 tablespoons butter
1/2 cup light brown sugar, packed
pinch salt
1/2 cup heavy cream


Melt the butter in a medium pan over medium low heat. Add sugar and cook, stirring constantly, for 1 minute or until sugar has dissolved. Add salt and cream; bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes. Cool for 15 to 20 minutes; drizzle over a cake or use as a sauce for gingerbread or bread pudding. Makes about 1 cup of caramel glaze.

Friday, July 12, 2013

Lemon Meringue Pie

Lemon Meringue Pie

1 baked 9-inch pie shell, cooled
6 tablespoons sugar 
1/4 teaspoon cream of tartar 
1/2 teaspoon vanilla 
3 egg whites 

1/3 cup lemon juice 
1/2 teaspoon finely shredded lemon, rind of 
2 tablespoons butter, cut up 
3 slightly beaten egg yolks 
1 1/2 cups water 
3 tablespoons all-purpose flour 
3 tablespoons cornstarch 
1 1/2 cups sugar

In a medium saucepan stir together the sugar, cornstarch and flour.
Gradually add the water, stirring constantly.
Cook and stir over medium-high heat until thickened and bubbly.
Reduce heat and cook and stir 2 minutes more.
Gradually stir about 1 cup of the hot mixture into the egg yolks.
Pour egg yolk mixture back into remaining hot filling in saucepan.
Bring to a gentle boil.
Cook and stir 2 minutes more.
Remove from heat.
Stir in the butter or margarine and lemon peel.
Gently stir in lemon juice.

Prepare meringue: In large mixing bowl combine 3 egg whites, 1/2 teaspoon vanilla and 1/4 teaspoon cream of tartar.
Beat with mixer on medium speed until soft peaks form.
Gradually add 6 tablespoons sugar, beating the meringue until stiff and glossy peaks form and all the sugar is dissolved.
Pour hot filling into cooled piecrust.
Spread the meringue over the hot lemon pie filling; carefully seal all around the edge of the piecrust to prevent shrinkage.
Bake the pie in a 350°F oven for 15 minutes.
Cool on a wire rack for 1 hour.
Refrigerate 3 to 6 hours before serving.

Sunday, June 23, 2013

Copycat Pizza Hut Pan Pizza Crust

Copycat Pizza Hut Pan Pizza Crust
Pan Pizza (4)

1 1/3 C Warm water (105F)
1/4 C Non-fat dry milk
1/2 tsp Salt
4 C Flour
1 Tbsp Sugar
1 pk Dry yeast
2 Tbsp Vegetable oil (for dough)
9 Oz Vegetable oil (3 oz. per pan) – (I just use enough to coat the pan)
Butter flavored Pam ( I didn’t use this)
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9″ cake pans ( or can use 1 – 9 inch pie plate and 1 – 9 x 13 dish) , put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9″ circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.
Prepeat oven to 450 degrees.  Spoon 1/3 cup sauce on each pizza and spread to within 1 inch of edge.  Distribute 1 1/2 oz. of shredded mozzarella cheese on each pizza.  Place toppings of your choice in this order – pepperoni or ham, vegetables, meats (cooked ground sausage or beef)  Top with 3 oz. mozzarella cheese.  Cook until cheese is bubbling and outer crust is brown – about 15 minutes.  I then brush outer edge of crust with garlic butter.

Monday, May 27, 2013

Hard boiled EGG Tip - Easiest way to Hard Boil Eggs

Hard boiled EGG Tip!:
Crack your eggs into a Ziploc and get all air out. Drop bag of eggs into a pan with cold water. Med High heat till comes to a gentle boil. Boil for about 7-10 mins (depending on how many eggs). Until eggs are firm. Take out of water, cut open bag and eggs come out very easy. Chop into desired sized pieces. 


Sunday, May 12, 2013

Cream of Chicken Soup

Cream of Chicken Soup

This recipe can be used as pretty much any kind of soup base. Use different bouillon for a different flavor.
1/2 Cup (1 stick) Butter
6 Tbsp Flour
2 cups Milk, room temperature
2 tsp Chicken Bouillon (or two cubes)
salt/pepper to taste.

          Measure milk into a 2 cup measuring cup and sit it on the counter.

    Over Medium heat, melt butter. Add flour and stir constantly until a paste forms (aka: roux).

    Add milk, bouillon, salt, and pepper, and stir until thickened--about 10 minutes.

    This is now ready to use. Add more ingredients (cheese, potatoes, onions, etc) to make a soup or use as-is in a recipe.

    Yeild: equivalent of 2 cans Cream of Chicken Soup

Tuesday, April 2, 2013

Buttermilk Biscuits

Buttermilk Biscuits



4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)

Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing.
Add in the remaining two cups flour to make a soft dough.
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.