The fall weather finally made its way here. We had wild lightening and thunder storms and three days of intermittent rain. I think sometimes I forget how dangerous lightening can be. I'm so dazzled by its beauty, by the coziness inside the house caused by storms outside. I was reminded this week that they are spectacularly perilous. The kids and I had twice put on all our raingear to go for a midday puddle stomp, but when we got outside the thunder pounded around us, forcing us back inside. West begged to be let out of the house. He just wanted to walk across the street to Grandma and Grandpa's, for Pete's sake. But I held my ground. I was using the old watch the lightening-count till thunder trick, and determined that the storms were too close to risk it. About that same time.... sadly, just a few miles up the road, two 17 year old boys from my community were struck by lightening as they waited (just four feet) outside of the high school for a ride home. Both are expected to survive, thanks to other saavy high school students who jumped in to render CPR. The families are requesting prayers for their boys, so please keep them in yours. It's a good reminder to hunker down and stay inside when there are electrical storms outside.
Thursday, October 7, 2010
O.K.-I've got something cheerier to share today: my recipe for buttery crescent rolls. They're perfect for days when you've got to be inside for a few hours. They aren't difficult to mix together, but you've got to be around for rising and baking times. The end result is buttery, flaky rolls that your family will love. Stay safe and Happy Fall Baking!
Money Saving Tips: While you've got the oven on, you might as well bake up a double or trip batch and freeze them for later. You'll save on time and energy-which means money.
Buttery Crescent Rolls
Estimated Cost: $1.50 for a two dozen
4 and 1/2 teaspoons active dry yeast
3/4 cup warm water
1/2 cup sugar
6 tablespoons butter, plus 2 tablespoons, softened, divided
1 teaspoon salt
4 and 1/2 cups flour
Dissolve yeast in water. Add sugar, 6 tablespoons butter, eggs, salt and 2 cups flour. Beat until smooth. Stir in remaining flour. Turn onto surface and knead for 6-8 minutes, or use free standing mixer for about five minutes on medium. Place in a greased bowl and let rise until doubled, about 75 minutes. Gently punch down the dough and divide in half. Roll each half into 12 inch circle. Spread with one tablespoon butter and cut each circle into into 12 wedges, Roll up wedges and tuck under. Place on greased cookie sheets. Cover and let rise until doubled, about forty five minutes. Bake in preheated 375 degree oven for 8-10 minutes or until golden brown. Let cool on racks. (To freeze, cool completely, wrap tightly and freeze. You can freeze them before or after baking.)
Italian Tomato and Basil Crock Pot Steaks