Lenora's Famous Rolls

I already had these recipes typed up... and what can I say, I like to blog so don't feel like you have to, just enjoy :) These rolls are like gold at my family get togethers, they are perfect for leftover turkey sandwiches, and absolutely heavenly when they're warm with raspberry jam...

Grandmother’s Rolls

(Fairy Rolls)

½ c butter

½ c. shortening ( I use all butter)

1 ½ cups hot water

¾ c sugar

2 eggs

6 c. flour

1 tsp. baking powder

2 tsp. salt

2 Tbsp. instant yeast

Pour hot water over soft butter and shortening in mixing bowl. Let cool a bit. Sift together flour, baking powder, salt, and instant yeast. (Otherwise dissolve regular yeast in the warm, not hot, water). Add sugar and eggs to wet mixture and mix with paddle. (Add dissolved yeast). Add 1 cup dry ingredients and mix with paddle. Then switch to dough hook and the rest of the dry ingredients. Knead until smooth soft dough forms. Turn up the speed for the last couple of minutes. Cover and put in fridge over night or let rise on counter for 1.5 hours until doubled. Punch down if dough has not been refrigerated and let rise one more time (about an hour, also: this rise is not completely necessary if you’re in a hurry). Roll out to ¼” thick on lightly floured surface. Brush butter on edge of dough and fold over. Cut half circles with a drinking glass. (simply put, shape them like parker house rolls) Place on greased cookie sheet. Brush tops with butter and let rise for 1 hour, probably 2 if dough is cold, above hot oven. Bake at 400˚/425˚ for 12-20 minutes. Brush with more butter if desired!!

I don't have time to post the recipe right now, but I'm going to bring Pumpkin Trifle and I was thinking Banana Cream Pie (unless someone else likes to make that).

Twice Baked Sweet Potato Souffle

Twice Baked Sweet Potato Souffle

Ingredients:

6 small-medium sweet potatoes

3 oz. Cream Cheese, cubed

4 Tbsp. milk

1/4 cup brown sugar or honey

1 tsp. cinnamon

1 tsp. nutmeg

3/c cup nuts (walnuts or pecans), chopped

3 tbsp brown sugar

2 tbsp butter

Instructions:

Heat oven to 425˚.

Cut potatoes lengthwise in half; place, cut-sides down, in foil-lined pan. Bake 30-35 minutes or until tender.

Scoop out centers of potatoes into bowl. Add cream cheese, milk, sugar, cinnamon, and nutmeg to potatoes; until blended.

Spoon potato mixture into a 9x9 lightly greased dish, top with nuts, sprinkle remaining brown sugar, and dot butter around the top. Bake at 375˚ for 15-20 min. or until potatoes are heated through, top is crispy, and nuts are toasted.

**photo found here

Hey All

We are getting excited for Thanksgiving next week! We will miss you Germany Deans! I was wondering if we could all post what we are bringing so there won't be any overlap--especially with the desserts b/c Jacob said that almost everyone is bringing a dessert. You can post the recipe if you want or not. I know I want everyone's recipes, and then we won't have to ask and then forget to send them :) Also, Rebekah mentioned that it would be fun for us to do some kind of Crafting day while we are together... any ideas on that? I have an activity that would be fun to do with some of the older kids. Pilgrim Hat and Turkey place favors. They are super easy and cheap to make.

Butternut Squash

We had dinner at MCL the other week (any flashbacks to Grandma and Grandpa?), and I had the most delicious butternut squash, which I was successfully able to reproduce at home (Ouch! I just pulled a muscle patting myself on the back:).

Here it goes. I sliced the squash in half and seeded it. Place face down in a microwavable dish, then add 1/2 to 1 cup water. Cook on high for 12-15 minutes. Let it sit until it is cool enough to handle. Peel and cube, then saute in olive oil. Season with sea salt and pepper. It is delicious!