Irish Supper Menu

Royal Tara Irish Bone China

I'm half Irish. We Irish are a proud bunch. We may have been in the States for hundreds of years, but still our idea of a dream vacation is to head to the "Mother Country" and kiss the Blarney stone. And we very much like the fact that we have our very own holiday.

Growing up, my family didn't have the traditional green supper. We'd often have green cake or some such thing and of course, the traditional wearin' o' the green, but I didn't start celebrating St. Patrick's Day with a specific meal until 2008.

St. Patrick's Day is rather bitter-sweet for me in many ways.  In 2003, it was the date of my D&C after my second miscarriage.  In 2007, it was exactly a month after Dad's death (where my Irish blood comes from).

In 2008, it was the first meal I cooked following my daughter Emily's death 5 weeks earlier.


picture from our 2008 Green Supper

You might ask:

Why would I choose to make my first meal back in the kitchen following Emmy's death an Irish Supper?  

For the same reason we started a Jesse Tree that year.  I felt we needed new memories and new traditions.  So much of what we celebrated before was edged in pain because "last time" Emmy was with us. (this fact is precisely the reason I encourage friends of grieving parents to offer memberships to museums and such after a child's death--it is something new and different.)

That said, our supper was still painful, just not *as* painful as it would have been had it been something we did *before* Emmy died.

That first supper was prepared using an e-book from Urban Homemaker.  However, I don't think she sells it anymore.  Besides, I don't do things the same way anymore.  And this year, since we'll be sharing our Irish Supper with several other families, I thought I'd share it with you too!

photo credit

Corned Beef & Cabbage
Throw it in the crock pot...end of story.
{OK, maybe there's a little more to the story, but suffice it to say, I refuse to slave over corned beef when my crock pot can do it for me...}

Start in the morning with the corned beef on low.
Add the cabbage at lunch time.
Serve for supper on a large platter.

(If you want, you can add onion, garlic, cloves, and bay leaves for seasoning.  Corned beef often continues to have a pinkish tint to it even when it is completely done.  It's ok, trust me.)

*****

 photo credit - ignore the kielbasa ;)

Colcannon
You can do this recipe in addition to or instead of the cabbage in the crock.

1 head cabbage, shredded
4 leeks, chopped or 2 onions, chopped
4 cloves garlic, minced
1 stick butter
10 Yukon Gold potatoes, diced

In a heavy saucepan, put butter, cabbage, onions, & garlic.  Stir & cook over medium heat.  Don't brown!

In a separate pan, boil potatoes until soft.  Drain, reserving enough liquid to mash potatoes to a soft consistency.

Combine all.  Add salt and pepper to taste.

Serve heaped up into a mound with a well in the center for more butter or sprinkle colby cheese over top and put into a preheated oven until cheese melts.
Serves 6-8

*****

photo credit

Irish Soda Bread
2 c. flour
1/2 tsp salt
1/2 c. sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 c. butter
1/4 c. raisins
1 tsp caraway seeds
1 egg
about 1/2 c. buttermilk (you can use milk)

Preheat oven to 375 degrees.

In a small bowl, mix together dry ingredients.  Cut butter into dry ingredients using a fork or pastry blender.  Mixture should resemble course meal.  Add the raisins and caraway seeds.

Break the egg into a 3/4 measuring cup and then add enough buttermilk to fill the cup.  Add this mixture to the dry ingredients and mix until thoroughly blended.

Take the dough out of the bowl and knead.  Then, split the dough into several small rounds of the same size.  Make a cross on top of each round with a knife and drizzle melted butter on top.  Sprinkle sugar on top.

Place on greased cookie sheet and bake until golden brown (approx 30 mins).
This bread can double as side dish and dessert if you like.

*****

Dessert
I'm not picky here.  If it's green, I'm good.  So, you can do:
cupcakes with green frosting
green frosted cake
sugar cookies with green sprinkles
mint chocolate chip ice cream
or whatever your little Irish heart desires!

*****

So, March 17th will find me at a friend's house planting potatoes (we're doing a corporate garden this year) and eating our Irish Supper!  What will you be doing?

Homemade Laundry Detergent

 our laundry system

I pretty much love all things homemade!  I love the feeling of industry and resourcefulness that comes from making something myself for cheaper than I could have bought it at the store.

Many years ago, my mom bought me the Reader's Digest Homemade book (mine is the older version of the one in the link).  That's where my homemade hand soap recipe came from.  There is a laundry detergent recipe in there as well, but it tells you to use 1/2 a cup per load which just doesn't seem economical to me.

After searching for a more economical laundry soap, I came across a recipe from TheFamilyHomestead.com. (she has an excellent cost breakdown on there too!) For years this was the recipe I used:
1/3 bar of pure soap
1/2 c. washing soda
1/2 c. borax
(& sometimes I added a few drops of essential oil as well)
1.5 - 2 gallon container with lid (I used a plastic tub)

Grate the soap. (I use my Bosch Slicer/Shredder and do the entire bar or more on a fine shred.)

Put 1/3 of a bar into a saucepan.  Add 6 c. of water and heat on low until soap melts.

 Add washing soda & borax.  Stir until dissolved.  Remove from heat.

Add your essential oil here if you like.

Pour 4 c. hot water into the 2 gallon container, add soap mixture, and stir.  Now add 1 gallon + 6 cups (22 cups) of water and stir.

Let sit for 24 hours to gel.  Can be poured into an old liquid detergent container and used the same way you would your usual liquid detergent.

**However, there are some drawbacks to this recipe**

1. It's not ready right away.
2. It can get messy because it is liquid.
3. I often didn't feel like my clothes were really getting clean. (not that they weren't, but I often felt like the soap had too much water in it.)

So, recently via Twitter, I came across the Dugger family's recipe for powder laundry detergent and decided to give that a go.  So far, I am quite pleased!  Here's that recipe:

1 bar pure soap (Fels-Naptha, castille, etc)
1 c. washing soda
1/2 c. borax
medium-sized container with lid

Grate soap (as shown in previous recipe).

Place soap in container.  Add washing soda & borax.  Mix well.

Use 1 Tbsp per load or 2 Tbsp per load for heavily soiled clothing.

**Things I like about this recipe**

1. No wait time.  I ran out of soap this morning.  I made some up and could use it right away.
2. No mess.
3. Psychologically, *I* feel as though my clothes are really getting clean. ;)

Looking for more laundry detergent recipes?  Head over to MamasLaundryTalk.com (she's hosting a link up on Friday...don't miss it!)

Enjoyed this tutorial?  Perhaps you'd like to make your own Baby Wipes Solution?  Or maybe some Playdough for the kiddos?  Or maybe you just want to know more about Laundry in a larger-than-average family!  Whatever you're looking for, enjoy your visit!

Quick & Easy Taco Salad

Finding time to make lunch when you homeschool can be a challenge, so I thought I would share with you my absolute favorite "help-I-ran-out-of-time" lunch recipe (which doubles as my "help-I-ran-out-of-time" supper recipe!):

Taco Salad

lettuce
beans
hamburger
tortilla chips
cheese
salad dressing or salsa

Shred lettuce (as you can see we added spinach leaves as well), add beans and meat, crush tortilla chips, add cheese.  Serve with dressing or salsa.  Watch 'em devour it!

(Note: Often I end up thawing the meat in hot water and then cooking the meat on low with a lid on it while we continue to school.)

This post is linked to Finer Things Friday
and

New Year's Kuka ( aka Olie Bollen )

All my life, New Year's Day has been the day to make and eat New Year's Kuka.

Now, before you go either correcting my German (because it's kuchen, not kuka) or telling me this stuff is called Olie Bollen, let me defend myself.  You know how families are...we say things differently and know precisely what is meant.  So, you say poTAYto and I say poTAWto and we're all still friends! ;)

Secondly, I had no idea these delicious doughnuts were of Dutch origin until last year when I mentioned our tradition on a forum and had another woman tell me they eat the same thing, but call them Oliebollen.  (I was somewhat surprised anyone else knew what I talking about.  As a kid, I learned early on that my family ate things NO ONE else in the entire town had heard of.)

Then, when searching for the spelling for this post, I ran across the name written as two separate words:  Olie Bollen.  See...different folks, different strokes...same yummy New Year's treat!

Here's the recipe so you can enjoy your own (and call them whatever you like!)

Amy's New Year's Kuka (cuz that's what my recipe card says!)
1 pkg yeast
1/2 c. lukewarm water
1/4 sugar
1/4 c. shortening
1 tsp salt
1 egg, beaten
2 c. flour
1 c. raisins

In a large bowl, dissolve yeast in water.  Add sugar, shortening, salt, egg, & flour.  Mix well.  Fold in raisins and let dough rise to double.  Drop by tablespoonfuls into 400 degree oil in a deep fat fryer.  Fry until brown and done in the middle.  While warm, roll in sugar.

Eat them all gone for tomorrow we diet!

Happy New Year!

Cream Cheese Party Wreath

Have a party this season?

Try this:

Cream Cheese Party Wreath
2 pkgs (8oz) cream cheese, softened
1 pkg (8oz) shredded mild cheddar
1 Tbsp chopped red bell pepper
1 Tbsp finely chopped green onion
2 tsp Worcestershire sauce
1 tsp lemon juice
green olives, cut for garnish

Beat cream cheese and cheddar with electric mixer until well blended.  Add red pepper, green onion, Worcestershire and lemon juice.  Mix well and refrigerate for several hours.
Place drinking glass in center of serving platter.  Drop rounded tablespoonfuls of mixture around glass, working outward.  Remove glass and garnish with chopped green olives and pimentos to create holly effect.

Cranberry Walnut Jelly

A delightful holiday spread 
and wonderfully delicious gift!

Cranberry Walnut Jelly
5 c. cranberries
2 c. water
1/2 c. chopped walnuts
4 1/2 c. sugar
1 box Pectin (or 6 Tbsp if bought in bulk)

Wash your jars in hot soapy water, rinse well.  Lay out on a cookie sheet and place in warmed oven. (this dries them and protects them from contaminants)

Place cranberries and water in a large pan.  Bring to a boil.  Reduce heat, cover, and simmer for 10 minutes.  Remove from heat.







Stir in walnuts.  Stir in pectin.  Measure sugar into a separate bowl and set aside.

Bring to a rolling boil while stirring constantly.  Quickly stir in all the sugar. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon (I didn't have any).

Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. *Invert jars 5 minutes, then turn upright. After jars are cool, check seals. *OR follow water bath method recommended by USDA.

See how simple that was? 

And the taste...oh honey, you'll just have to make some and try it for yourself!

Winter Soup

When Micah was born I had many lovely ladies bring over some tasty meals, but one stood out above the rest...Winter Soup.

Now, I know it isn't winter yet, but it sure has been cold in my neck of the woods already, so here's a tasty and oh-so-hardy soup to warm your bones.

Winter Soup

1 qt chicken broth

1 pkg frozen mixed vegetables

2 chopped potatoes

1# sausage, browned

1 pkg of Creamy Potato Soup Mix (I use Bear Creek)

whipping cream (however much or little you want ;o) )

salt & pepper to taste

Cook veggies in broth until tender.  Brown sausage and drain.  Add potato soup mix to veggies and broth - add more water if needed.  Add browned sausage.  Add whipping cream

You can make MANY variations to this recipe.  The other night I used leftover chicken and noodles, added the potato soup mix and sausage and milk instead of cream.  You can substitute another meat for the sausage or go meatless altogether.  No matter how you cook it, it is just yum-yum-yummy!

This recipe is linked to:

Playdough Recipe

Keeping little hands busy during school hours is always a challenge.

Many mamas cringe at the idea of playdough, but this homemade recipe is really great at sticking together, thus creating less opportunity for teeny-tiny crusted pieces of dough all over your floor. And of course, it's non-toxic.

Homemade Playdough
1 cup flour
1/2 cup salt
1 Tbsp oil
2 tsp cream of tartar
1 cup cold water
12 drops of food coloring

Add all ingredients except food coloring to saucepan. Whisk together to eliminate lumps.

Turn heat onto medium. Add food coloring. Stir continuously.


After a few minutes of cooking the dough will form a ball.


When the dough loses its "wet" appearance, remove from heat and transfer to storage container (we use a plastic container with a lid).

Allow to cool (although my children do not let it cool too much...they love how the warm dough feels).

Now, let those imaginations soar!

For a printer-friendly version of this recipe, CLICK HERE.

Pumpkin Crumble

This is my absolute FAVORITE autumn recipe! And you'll never guess where I got it...

An Aldi egg carton!

That's right...8 years ago, I started making Pumpkin Crumble all because of a little ole egg carton. Now it's your turn to make Pumpkin Crumble all because of a little ole blog. ;o)



Pumpkin Crumble

1 box yellow cake mix
1 can (15 oz) solid pumpkin
1 can (12 oz) evaporated milk
3 large eggs
1 1/2 c. sugar
1 tsp cinnamon
1/2 tsp salt
1/2 c. chopped pecans
1 c. butter
whipped topping (optional)

Preheat oven to 350 degrees.
Grease bottom of a 9x13" pan.
Combine pumpkin, evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl.
Pour into 9x13" pan.
Sprinkle dry cake mix over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans.
Bake at 350 for 50-55 minutes or until golden.

Cool...chill...and serve chilled. Add a dollop whipped topping as garnish if desired (but it so doesn't need it!)

This recipe appeared at:

Apple Pudding Cake & Other Fun Stuff

Here's another yummy autumn recipe I thought you'd enjoy called Apple Pudding Cake.

1/4 c. butter
1 c. sugar
1 egg
dash of salt
1 tsp baking soda
1 c. flour
1 tsp vanilla
1/4 c. milk
2 c. chopped apples
1/2 c. dried fruit or nuts or both

Mix butter and sugar well. Add remaining ingredients. Pour into a greased medium-sized pan (9x13 is probably a bit too big, but could be done if you don't mind a thinner cake) Bake at 350 degrees for approximately 30 minutes. Dish into bowls, curl up with a blanket and a good book and enjoy bliss by the spoonful!



I also wanted to share a few fun things that go right along with this recipe...

First off are these awesome little silicone grippers from Trudeau.
They are fantastic for using with baking stones. But as you can see, they work well with casserole dishes too.



Next is something that has made me feel better about not being able to purchase all organic fruits and veggies...Veggie Wash! I purchased the apples for this recipe from Aldi and boy were they nice and shiny! (LOL) Using the Veggie Wash, I could literally feel the wax coming off the apples! It took two washes to remove the wax fully, but boy did it make me feel better knowing my apples were clean!
And finally, a fun little Fall giveaway over at Every Precious Joy! Click HERE to enter to win her handmade, original design dishcloths! She does gorgeous work and you'll love these Autumn themed dishcloths! Tell her I sent you!

Sausage Sweet Potato Bake

AKA: Autumn Casserole
(because what could be more representative of the season than sweet potatos and apples?!)

1# sausage
3 medium raw sweet potatoes, peeled and cut into chunks
3 medium apples, peeled and sliced
2 Tbsp flour
2 Tbsp sugar
1/2 tsp cinnamon
1/2 tsp salt
3/4 c water

Brown sausage, break into pieces, and drain fat. Arrange sweet potatoes, apples, and sausage in 2 qt. casserole dish. Combine the remaining ingredients and pour over the above. Cover and bake at 375 for 50-60 minutes or until potatoes and apples are tender.

Autumn Starts NOW! with an Apple Dip Recipe

It's no secret just how much I adore Autumn! My home is decorated in Fall colors year round, my dishes are a pattern named October, my favorite candles are Baked Apple Pie and Caramel Apple, my favorite potpourri is Punkie Cinnamon, my idea of a dream vacation is to see the changing of the colors in the Northeast United States, and I am thrilled that today signals the return of Pumpkin Spice to my local Starbucks menu!

With the unseasonably cooler temperatures (I actually sat outside last night with a blanket over me!), I cannot help but start celebrating early the beginning of my favorite time of year ~ Autumn as it spills over into early Winter.

Breathe deep...can you smell the crispness in the air?

Look far...do you see that hint of yellowing in the treetops?

Listen closely...there is a tune in its beginning measures that puts a smile on my lips like no other season can!

I am so thankful God created such beauty in such simple things!

And to kick off the festivities, I'm making this incredibly simple...

Caramel Apple Dip

8 oz cream cheese

1 cup brown sugar or sucanat

1 tsp vanilla

Mix thoroughly and take your apples for a dip! (shown here in my October dishes!)

Also, go check out my blogger friend, Georgiann! She's having a Giveaway to celebrate her blogiversary at her Garden Gate blog and it reminds me of AUTUMN!!!
Be on the lookout for more Autumn posts from me cuz, you guessed it, I LOVE this time of year!!! (lol)

My Favorite Biscuits

Many years ago, I found myself longing to learn the all-but-forgotten domestic arts. I would read Christian novels set in the "olden days" with the hopes of gleaning information on baking and keeping house that seemed to no longer be available to my generation. I endlessly bothered anyone and everyone who made jelly or pickled okra or knew how to make soap, begging them to teach me. (By the way, I'm still good at begging others to teach me things.) But one item of information I longed to know remained ellusive.



How to make the perfect biscuit.

I wanted something with whole wheat flour in it that wouldn't double as a rock once out of the oven. I wanted a nice and fluffy texture with a melt-in-your-mouth taste. Yet, no recipe I tried seemed to fit this bill. Then, I ran across this recipe...

Sky High Biscuits
2 c. white flour

1 c. whole wheat flour

2 Tbsp sugar

4 1/2 tsp baking powder

3/4 tsp cream of tartar

1/2 tsp salt

3/4 c. cold butter

1 egg

1 c. milk

In a bowl, combine first 6 ingredients. Cut in butter until crumbly. Combine egg and milk; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10-15 times. Roll out to 1" thickness; cut with a 2 1/2" biscuit cutter (or a glass). Place on a greased baking sheet. Bake at 450 degrees for 10-15 minutes or until golden brown.

yields 1 dozen melt-in-your-mouth biscuits

Greek Pitas

This little number has fast become a family favorite, so I thought I'd share. (the original recipe appears in Whole Foods for the Whole Family Cookbook)

Greek Pitas
2 lbs ground beef
1 medium onion, chopped
1 Tbsp wheat germ
1 Tbsp sunflower seeds
1 bay leaf
2 Tbsp dried mint
2 Tbsp oregano
5 Tbsp plain yogurt
6 rounds whole wheat pita bread, cut in halves

Brown ground beef with onion in skillet, stirring frequently; drain. Add wheat germ, sunflower seeds and herbs. Simmer for 30 minutes. Stir in yogurt just before serving. Spoon into pita pockets.

Granny's Whole Wheat Bread Recipe

Eight years ago, our family began learning about eating healthier and since then we have moved from store-bought white bread to homemade home-ground whole wheat bread (wow--that's a mouthfull!).

I went back to my old blog to find the post I wrote years ago about this recipe and found that nearly 4 years later, things have changed a bit. I no longer buy fructose (we pretty much stick to raw organic sugar) and a 10# sack of flour wouldn't last very long at all! However, I do still use my Bosch, probably even more so than I did when that post was written.

To tell you a bit about the Granny behind this bread...she is Ty's mother's mother. She chose the name "Granny" as her preferred term of endearment and I've never known her by anything else. She is the matriarch of this family. She has always been an incredible cook and still bakes everyone's birthday cakes even at the age of 81 (almost 82)!

Granny's recipe for whole wheat bread is now the ONLY bread recipe I use. Some of you who have been following the blog for years have tried it (Mandy @ Life Outside the Box even featured it in THIS POST--btw, take a look at the rest of her blog...their family is so neat and she has the cutest kids ever!), but I thought I'd share the recipe with those of you who are new to the blog. You will not be disappointed!

Granny's All Wheat Bread

In a small bowl:

Dissolve 2 heaping Tbsp yeast & 1 Tbsp sugar in 1/2 c. hot water.

In mixer:

Whisk at medium speed 1 1/2 c. flour & 2 1/2 c. hot water.

Add: 1/3 c. oil & 1/3 c. honey (or other sugar equivalent) & 1 Tbsp salt.

Add: yeast mixture

Change to dough hook.

Add: 5 1/2 - 6 1/2 c. flour

When combined, knead 8-10 minutes (if you are doing this without a mixer, knead about 20 mins)

Oil a clean surface and dump dough into oil. Shape into loaves or rolls and place in greased pans. (I use 3 medium pans)

Let rise 10 mins in a warmed oven that has been turned off.

Take loaves out and preheat oven to 350 degrees and bake 20-25 minutes for loaves and about 18 minutes for rolls. Brush tops with butter and cover with a towel to cool. (my oven situation has changed a bit since I wrote the original post, so that is why there is a discrepancy between the two recipes.)

And just a little note from someone who has been-there-done-that...Don't cut into your bread right away (no matter how tempting!) because it will be a bit chewy and you'll think you messed up. Bread continues to bake just a bit more once out of the oven, so let it! You'll be much happier with your bread if you practice a bit of patience! *sigh*

Whole Wheat Zucchini Bread

Zucchini is plentiful this time of year, so I thought I'd share this yummy recipe with you that is a healthier version of an old favorite.

3 eggs, beaten
3/4 c. oil
1 cup raw honey
2 cups grated zucchini (or yellow squash)
1 tsp real vanilla
3 cups whole wheat flour
1 tsp sea salt
1 1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp aluminum-free baking powder

Beat eggs until light and foamy (I use my Bosch w/ a whisk attachment).

Add next 4 ingredients and lightly mix.
I use my Bosch slicer/shredder/grater attachment to do the zucchini. It's quick and beautiful. When I'm faced with an abundance of zucchini (via the generosity of friends...remember, I have a BROWN thumb!), I shred them all and freeze in 2 cup amounts in zippy bags.


Sift together last 5 ingredients (reality check here...I do NOT sift) and add, mixing well.
About a year ago, we purchased a Vita-Mix with the grain mill attachment. I think I've mentioned before that while it does not seem quite as fine as the flour I was buying, I actually really like it that way.


Pour into 2 medium-sized loaf pans.



Bake at 325 for 30-40 mins.
This bread is just delightful and we've been gobbling it up for breakfast!

A Big Ole Batch of Dough & What We Did With It

On Monday night we hosted my mother-in-law overnight when she found herself stranded here by a storm. I happened to have some leftover hamburger meat, so I decided to make a family favorite ~ Stromboli. When I went to the recipe box to look for the dough recipe I usually use for it (the butter roll dough recipe that came with my bread machine that has since been abandoned for a Bosch mixer), I changed my mind and went with a recipe that I have simply labeled Big Ole Batch of Dough. (do not try this with just any mixer...it REALLY IS a BIG OLE BATCH OF DOUGH!)

Big Ole Batch of Dough

In mixer:
6 c. hot water
1/3 c. oil
1/3 c. honey
2 Tbsp yeast
6 c. whole wheat flour

Mix & let sponge 10-15 mins.

Add:
1 1/2 Tbsp salt & enough unbleached flour to clean the sides (approx 7 cups)

Knead 5-6 minutes.

From here, the sky is limitless! You can roll out into pizzas, you can make calzones, you can do just rolls and loaves of bread. OR you can do ALL those things because this is a BIG OLE BATCH OF DOUGH! lol

Anyway, we chose to do 3 strombolis and about 3 doz cinnamon rolls!

For strombolis, you roll out some of the dough into a rectangular shape. For the stuffing, you simply add tomato sauce and some Italian seasoning to hamburger meat. Spoon the meat down the center of the rolled out dough,

sprinkle on some shredded cheese, and then cut slits all along the sides leaving the ends intact.

From there, you fold up the ends, and then criss-cross the side pieces. The picture below is prior to baking and with LOTS of help from the littles. If I can do it with 4 extra hands and not be bothered by the fact that it isn't perfect, so can you!

Bake at 350 degrees for 20-30 minutes and ENJOY!

I don't have pictures of the cinnamon rolls, but all I did there was roll the dough out in the same rectangle shape, melt butter and spread it over the entire rectangle, mix cinnamon and sugar and spread over the entire rectangle, roll up lengthwise, and cut using thread.

For those of you who don't know the thread trick, this is a very handy way of cutting cinnamon rolls! Take a length of thread (any kind) and slide the center of the thread under the rolled up dough. Bring the ends of thread up and criss-cross over the top of the dough, switch hands and pull thread out and all the way through the dough. You end up with nice, uniform "cuts" this way.

I froze them on a pan and threw them in zippy bags for later. When you are ready to make them, you just put them on a pan and let raise overnight (remember to give yourself plenty of raising room). The next morning, bake at 350 degrees for about 20 mins. Glaze if you like.

YUMMY!