Monday, November 26, 2012

Wonderful Fall Treats

This year for Thanksgiving we had the privilege of being part of several feasts.  On the actual day of Thanksgiving we celebrated with our good friend and her granddaughter in the morning and in the evening at my parents house.  On Sunday (Christ the King Sunday) we get to celebrate with my in laws.  As in the tradition of joining in the feast we are supposed to bring something from our bounty to share.  Here are a few recipes we shared at the various feasts.

Cranberry Cinnamon Rolls
adapted from: Southern Lady Magazine

1 cup milk, warmed
1 pkg yeast
1/4 cup sugar
(I added about 1/4 cup orange marmalade as well)
3 1/2 - 4 1/2 cups flour
1/2 cup oil
1 egg

1/3 cup orange marmalade
4 T butter
1/2 cup dried cranberries
2 T sugar

1/2 (8oz pkg) plain cream cheese
3 T orange juice concentrate (use remaining concentrate to make your juice for the day)
Powdered sugar (enough to make as thick or thin as you like)

Place milk, yeast, sugar and marmalade in large stand mixer bowl.  Let bubble and grow.  Mix oil and egg in other bowl together.  Alternate adding egg mixture and flour until a soft stick ball forms.  Transfer to a well-greased bowl and let rise for about an hour. Roll out dough on a well-floured surface until you have a 10x15 rectangle.  Melt marmalade and butter together in microwave.  Brush butter and marmalade mixture all over dough leaving NO edge.  Sprinkle with dried cranberries then sugar.  Roll jelly-roll style.  Cut into 12 rounds. Place cut side down in a greased 9x13pan.  Bake at 350 for about 30 minutes.  Top immediately with icing and serve. mouth is watering, making me want another.

Mashed Potato Casserole (we LOVED this recipe as kids and we begged for it)
Aunt Vicki

8 - 10 medium baking potatoes, peeled and boiled until softened
1 pkg cream cheese, softened (I like using the flavored Boursin style cheese here)
4 T butter, softened
1 cup sour cream
garlic powder
onion powder

Combine all ingredients together in a large bowl with the boiled potatoes.  Spread evenly in a greased 9x13 pan.  Cover and refridgerate overnight or all day.  Bake at 350 for about 45minutes until hot and turning slightly browned. Top with grated cheese and bacon bits if desired during last 15 minutes of cooking.

Buttery Cornmeal Crescent Rolls

2 cups milk
2/3 cup yellow cornmeal
1 1/2 T yeast
1 stick butter, softened
1/3 cup sugar
3 eggs
5 1/2 - 6 cups flour

Heat milk to just about boiling (bubbles are just appearing on the edges).  Whisking constantly   Gradually add in cornmeal. Cook and stir until thickened, lowering temperature to ensure that it does not boil.  Pour into mixing bowl and let cool until lukewarm.  When lukewarm, add yeast, butter and sugar.  Mix until combined.  Add eggs and flour until dough forms.  Knead for about 5-8 minutes.  Transfer to well-greased bowl; cover.  Let rise until doubled. Divide dough into 3 portions and roll into 8-10 inch circle.  Cut each round into 8 wedges. Rolls starting with fat end first.  Place on greased cookie sheet about 2 inches apart to allow for a short rise.  Bake in a preheated 350 oven.  Bake for about 10-12 minutes until slightly golden.

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