I thought this would be easier to list in one location so you don’t have to hunt under several different categories.
Make Ahead Mashed Potatoes
5 pounds potatoes, cooked and mashed
1 (8 ounce) package cream cheese
1 cup sour cream
1/2 cup milk
2 teaspoons garlic salt
pepper to taste
Combine mashed potatoes, cream cheese, sour cream, milk, garlic salt and pepper. Mix well and place in a large, greased casserole dish. If making ahead, refrigerate. Otherwise, cover and bake at 325 degrees F. for 45 minutes. (If refrigerated first, let stand 30 minutes at room temperature and then bake as directed.) May need to add a little more sour cream or milk to soften. Makes 6-8 servings.
Old Fashioned Stuffing
- 30 slices white bread, lightly toasted (or packaged dry bread cubes)
- 2 tablespoons butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 eggs, lightly beaten
- 2 cups chicken broth
- 2 teaspoons rubbed sage
- 1 teaspoon garlic powder
- salt and pepper to taste
Allow the toasted bread to sit approximately 24 hours, until hard. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9×13 inch baking dish. Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain. Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper. Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Green Bean Casserole
- Large can of green beans, well drained (50 oz for a crowd) – pat dry OR use fresh steamed green beans
- 2 small cans cream of mushroom soup
- 1 pound grated mozzarella cheese
- Combine the above
- Can of French’s dried onions – shake some of the onions into the mixture.
Put mixture into baking dish and top with more French’s dried onions. Cover. Heat until bubbly.
Carolyn’s Orange Rolls
- 3 tablespoons active dry yeast
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 1 cup butter, diced
- 1/2 cup white sugar
- 2 teaspoons salt
- 2 cups scalded milk
- 2 egg, lightly beaten
- 6 cups all-purpose flour
- 14 tablespoons butter, softened
- 1 cup white sugar
- 3 tablespoons grated orange zest
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
- Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in the refrigerator for 8 hours or overnight.
- Remove dough from the refrigerator 2 to 2 1/2 hours before baking. Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
- Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices with dental floss. Place in greased muffin cups. Let rise until doubled in bulk.
- Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.
Icing for Rolls:
- 4 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1-1/2 cups confectioners’ sugar
- 1-1/2 teaspoons milk
- 1/2 teaspoon pure vanilla extract
Homemade Cranberry Sauce
- 12 ounces cranberries
- 1 cup white sugar
- 1 cup orange juice
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Traditional Thanksgiving Dip for Crackers and Raw Vegetables
- 2 8-oz pkgs Philadelphia Cream Cheese
- 2 5-oz cans chicken
- 1 cup green grapes, halved (Optional)
- 4 chopped green onions
- 1 teaspoon curry powder
- 1 teaspoon Lawry’s Seasoned Salt
- 2-5 tablespoons sour cream
Mix all ingredients together. Add sour cream as needed to make it creamier.
1 large strawberry jello dissolved in 2 cups boiling water
- 2 10 oz pkgs sliced frozen strawberries (thawed WITH juice)
- 2 small cans crushed pineapple with juice
- 3 or 4 medium firm bananas, sliced
- 1 pkg Knox gelatin dissolved in 1 T cold water (I don’t use)
- 1 1/2 cups chopped pecans
Mix everything and pour half of it in a mayonnaised mold (use mayo to coat the mold; can use a bundt pan)
When firm, spread with 1/2 pint sour cream, but don’t let sour cream touch the sides of pan. Gently pour over the rest of jello mixture so it surrounds the sour cream layer. This makes a large mold. Can also make it in a 9×13 pan and layer it.
Slow Cooker Creamed Corn
- 3 (15.25-ounces) cans whole kernel corn, drained
- 1 cup milk
- 1 tablespoon sugar
- 1/4 teaspoon pepper
- 8 ounces cream cheese, cubed
- 1/2 cup (1 stick) unsalted butter, cut into thin slices
Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately.
Pecan Cookie Bars
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 3/4 cup butter or margarine, cut up
- 1 cup firmly packed brown sugar
- 1 cup light corn syrup
- 1/2 cup butter or margarine
- 4 large eggs, lightly beaten
- 2 1/2 cups finely chopped pecans
- 1 teaspoon vanilla extract
Combine flour, sugar, and salt in large bowl; cut in 3/4 cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into a greased 13″ x 9″ pan, using a piece of plastic wrap to press crumb mixture firmly in pan. Bake at 350° for 17 to 20 minutes or until lightly browned. Combine brown sugar, corn syrup, and 1/2 cup butter in a saucepan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir one-fourth of hot mixture (cooled) into beaten eggs; add to remaining hot mixture (cooled). Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into bars.
Aunt Aud’s Berry Pie
- 2 1/4 cups sifted flour
- 1 tsp salt
- 3/4 cup Crisco (don’t use butter and don’t use butter-flavored Crisco)
- 1/3 cup water
Sift flour before measuring. Combine flour and salt. Remove 1/3 cup flour + salt mixture and set aside. Using a pastry blender cut Crisco into the large portion of flour and salt. Continue blending until flour mixture almost holds together. Add 1/3 cup water to the flour & salt previously set aside. Mix until smooth and mostly lump free. Pour paste over flour & Crisco mixture and quickly but gently mix until it forms a large ball (less than 30 seconds). Divide dough in half and roll out using as little flour as possible to prevent sticking. Recipe makes 2 single crusts or 1 double crust.
To make Berry Pie (can use for all berries except strawberry)
- 5 cups fresh berries or thawed frozen berries drained WELL
- 1 cup sugar
- 1/3 cup flour
- 1/2 tsp cinnamon
Mix dry ingredients together and then mix with berries. Put berries into pie shell and top with crust. Bake at 400 for 40-45 minutes.
Downeast Maine Pumpkin Bread
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Thanksgiving Frozen Dessert
- 1 cup flour
- 1 cube butter
- 1 cup chopped pecans
Mix thoroughly and press into the bottom of a 9×13 pan. Bake at 300 degrees for 15 to 20 min, then cool.
- 8 oz. cream cheese
- 1 cup powdered sugar
- 9 oz. cool whip (1/2 of carton)
Mix well and spread on first layer.
- 2 small pkgs. of instant pudding (I mixed 1 butterscotch with 1 chocolate)
- 2 1/2 cups cold milk
Beat for 2 minutes then spread on second layer. Then spread on remaining cool whip and refrigerate for at least an hour before serving.
Pineapple Cheese Ball:
- 2 8-oz packages cream cheese
- 1 can (8.5 oz) crushed pineapple, drained
- 2 tablespoons finely chopped green onions
- 1/4 cup minced green pepper
- 1 tablespoon seasoned salt
- 1 cup chopped pecans
Soften cream cheese. Press all juice out of pineapple (use juice for another purpose) and combine pineapple with cream cheese, onions, minced green pepper, and seasoned salt. Mix well with wooden spoon. Refrigerate for several hours. Shape into a log or a ball and roll in chopped pecans. Refrigerate until ready to serve. makes 1 roll (or ball).
Preheat the oven to 325. Remove everything from inside the turkey (giblets, etc.). Make sure there is nothing left in the neck cavity or otherwise. Rinse turkey and pat dry with paper towels.
Place the turkey breast side up in a shallow open pan about 2-3 inches deep or set it on your cooking rack if you have one with a roasting pan. Brush the breast with oil to help give it a brown color while it cooks. Insert your meat thermometer into the inner thigh meat, but don’t touch the bone with the thermometer. Place turkey into oven at 325 degrees.
Two thirds of the way done, tent the breast with aluminum foil so it won’t dry out while you are waiting for the thigh and drumsticks to finish cooking.
When the meat thermometer reads 180 degrees in thigh then it is done. At this temperature juices should be clear, not reddish pink, when thigh muscle is pierced deeply. Stick the thermometer into the center of breast to make sure it is 170 degrees. (Get turkey leftovers into the fridge within 2 hours for food safety.)
Use this roasting schedule as a guide and start checking for done-ness about 30 minutes before end of recommended cooking times.
- Before carving, let your turkey stand 15 minutes to allow juices to set.
These are just guidelines. Check on your turkey.
|Net Weight (lb.)||Unstuffed (hrs.)||Stuffed (hrs.)|
|4½ to 7||2 to 2½||2¼ to 2¾|
|7 to 9||2½ to 3||2¾ to 3½|
|9 to 18||3 to 3½||3¾ to 4½|
|18 to 22||3½ to 4||4½ to 5|
|22 to 24||4 to 4½||5 to 5½|
|24 to 30||4½ to 5||5½ to 6¼|
Take the turkey out of the roasting pan when it’s done and cover it with foil to keep it warm. It should be 180 degrees in the thigh area. If turkey juices are pink, it’s not done. The juices should be clear.
Pour all the drippings in a separate container. Let it sit there and separate for awhile. Scrape the bits in the roasting pan into a skillet on the stovetop. These bits add flavor to your gravy. Once the fat has separated from the drippings skim it off the top and put it in a separate bowl. You can use a syringe to suck the fat off the top of the drippings. Put 3 or 4 tablespoons of the fat back into the pan. Now take 5 or 6 tablespoons of flour and sprinkle it into the pan. With a whisk, stir the flour into the fat, scraping up all the bits from the bottom of the pan as you go. Keep stirring until combined. You want it to be more floury than greasy, but still easy to stir. If you add too much flour and it gets cakey and dry, just add in another tablespoon of fat. Cook the roux (fat/flour combo) over low heat until the color of the brown deepens, about 4 or 5 minutes.
Take 1 can of low sodium chicken broth (so the gravy isn’t too salty). Now, with the heat still on, pour the low sodium chicken broth into the pan, whisking as you go. Work quickly to get all the roux mixed in with the liquid. Now add in about 1 cup or so of the turkey drippings (not the fat—the drippings.) Whisk it in and stir, letting the gravy thoroughly thicken and heat. At this point, if you’d like the gravy to be less “speckly” or “dirty” in appearance, you can skim a small strainer along the top. This stage of the gravy is very important; it has to cook for several minutes (even more) in order to thicken and reach the desired consistency. If the gravy gets too thick too soon, you can always thin it a bit with a little more chicken broth. You can also continue to add more turkey drippings if you think the gravy needs a little more depth of flavor. Add black pepper but don’t add salt unless you’ve tasted it first. You don’t want to ruin the gravy by making it too salty. If the gravy cooks and cooks but remains too thin, mix 2 or 3 tablespoons of flour with enough water to make it stirrable, and stir it in. Slowly, the gravy will begin to thicken. Tasting as you go is the key to making good gravy. Taste, then adjust, then taste again. Sometimes you will have plenty of drippings and sometimes you won’t have any so I always have a couple of packets of dry turkey dressing mixes on hand, just in case.
How to Make Gravy Without Drippings
INGREDIENTS 1/2 cup butter, cut into about 8 pieces 1 teaspoon coarse black pepper 1/2 cup all-purpose flour 4 cups pan drippings OR 4 cups chicken stock DIRECTIONS *If using drippings from a chicken or turkey: Pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don’t have enough drippings to equal 4 cups, add enough chicken or turkey stock until you have 4 cups of drippings. *If you’re not using turkey or chicken drippings, use 4 cups chicken or turkey stock. In a large saucepan, melt 1/2 cup butter over medium-low heat. Sprinkle in 1 teaspoon coarse black pepper and then slowly add in 1/2 cup all-purpose flour. Whisk to combine and stir until the flour is well mixed with the butter. Then slowly begin to pour in drippings and/or chicken broth into the pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on very low heat until you’re ready to serve.
Best Gingersnap Cookies
- 1 ½ cups of butter (softened)
- 2 cups of brown sugar
- ½ cup molasses
- 2 eggs
- Mix together in mixer until fluffy
- Sift Together in another bowl:
- 6 cups of flour
- 4 tsp. soda
- 1 tsp. salt
- 2 tsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. ground cloves
Mix 2 bowls together. Form into small balls, roll in sugar.
Bake @375 for 11-12 minutes
Here are the ingredients:
1 Tablespoon Dry Active Yeast
3 Teaspoons Sugar
3/4 Cup Warm Water
1/2 Cup Sugar
3 Teaspoons Salt
1/2 Cup Real Butter (not margarine)
1 Cup Mashed Potatoes
3 1/2 to 4 Cups Unbleached Flour
Before you get started, boil a medium potato until soft. Marianna says you can even use leftover mashed potatoes from dinner. Set it aside until it’s cool and mash it up. You’ll need a whole cup.
- To make the rolls, dissolve 1 tablespoon yeast in 3/4 cup warm water. Add 3 teaspoons sugar.
- Stir in 1/2 cup sugar, salt, egg, butter, cooled potatoes, and 2 cups flour. Mix until smooth.
- Mix in remaining flour (1 1/2-2 cups) a little at a time. Dough will be sticky and about the same consistency as cookie dough. Do not add too much flour- this is a soft dough.
- Transfer to bowl. Cover and put in fridge for at least 6 hours.
After the dough has sat in the fridge for 6+ hours:
- Grease 2 baking sheets (or one very big one)
- Flour counter top.
- Roll dough into a circle the size of a large pizza.
- Spread a thin layer of butter on top.
- Cut into 12 wedges, just like pizza slices.
- Roll up each wedge, beginning at the widest edge.
- Place rolls, with point under, on greased baking sheets.
- Cover, let rise 50% (not double) The time varies. In the summer it can take 15 minutes. In the winter it could take up to 3 hours.
- Preheat oven to 400 Degrees. Bake 12-15 minutes OR until golden brown.
- Remove from hot pan immediately.
Some helpful tips:
- There will be some small pieces of potato in your dough- that’s fine.
- Be generous with the flour on your counter top. The dough is very sticky.
- If using two pans, the bottom pan in the oven will have rolls that are darker on bottom, and lighter on top. I like the variety, but you could switch the pans halfway through the cooking time.
- Marianna serves her rolls very, very light. They barely have a golden tint to them, but when I followed the recipe, after 12 minutes they were completely golden. They’re delicious either way. Keep a close eye on them.
- Feel free to double the recipe.
- The dough keeps in the fridge for up to one month.
Pumpkin Pie Cake
- 1 (29 ounce) can pumpkin puree
- 1 (12 fluid ounce) can evaporated milk
- 3 eggs
- 1 cup white sugar
- 1/2 teaspoon salt
- 4 teaspoons pumpkin pie spice
- 1 (18.25 ounce) package yellow cake mix
- 3/4 cup butter
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch pan (preferably metal).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well. Pour batter into the prepared pan.
- Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle walnuts over the top.
- Bake for 55 to 60 minutes, or until done.
Three-Ingredient Chocolate Chip Pumpkin Spice Cookies
- 1 Box Spice Cake Mix
- 1 15 oz. can pumpkin
- 1 1/2 – 2 cups semi-sweet chocolate chips
Directions: Preheat oven to 375. Mix all ingredients together. Drop dough, by spoonfuls, onto an ungreased cookie sheet. Bake for 12 minutes.
Grandma Ople’s Apple Pie (From Allrecipes)
- 1 recipe pastry for a 9 inch double crust pie
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water (Instead of 1/4 cup water, I added 3 T water + 1 T vanilla to the syrup)
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 8 Granny Smith apples – peeled, cored and sliced
- Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer. (Add 1T of vanilla, 1tsp of cinnamon and dash nutmeg to the syrup.)
- Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
(To prevent it from being runny, add 2 tablespoons of tapioca to the sauce mixture and it comes out thick & gooey. Be sure to use a glass baking dish with a baking sheet underneath to catch any syrup that may run over – you don’t want that sticky mess on the bottom of your oven. Also, brush bottom of crust with egg whites to keep it from getting soggy and you might want to bake pie on the bottom rack of the oven to keep the crust from getting too brown.)
- 1/2 cup vegetable shortening
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold water
- Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
- Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Pumpkin Chocolate Chip Bread
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.
- In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
- In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
- Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
- Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
Best Rolled Sugar Cookies
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
- Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
- Bake 6 to 8 minutes in preheated oven. Cool completely.
- 1 cup confectioners’ sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond extract
- assorted food coloring
- In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food coloring to each to desired intensity. Dip cookies, or paint them with a brush.
50 small pretzel twists
50 pieces rolo candies
50 pieces whole pecans or 50 pieces walnuts
Place pretzel pieces on a baking sheet. (I like Snyder’s pretzels). Top with one Rolo candy.
Place in a warm (250 degrees) oven to just let the Rolo candy melt on top of the pretzel to hold it in place. Remove from oven and place a pecan piece on top.
Let cool and harden.
Breakfast on Thanksgiving Morning/ Cheesy Ham and Hashbrown Casserole
- 1 (32 ounce) package frozen hashbrown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish. In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese. Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.
- 2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
- ½ cup + 1 tablespoon sugar, divided
- 1/3 cup (5 1/3 tablespoons) butter
- 2 teaspoons kosher salt
- 2 packages active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
- 2/3 cup warm (105-115-degree) water
- 8-9 cups all-purpose flour
- 3 beaten eggs
- Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.
- While the milk mixture is cooling, dissolve the yeast and 1 tablespoon sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.
- In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
- Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.
- Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.
- Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.
- Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.
- Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.
- Bake for 15-18 minutes or until golden-brown.
- When done, remove from oven. Rub a stick of cold butter over the tops of the rolls.
Cranberry-Jalapeno Cream Cheese Dip
12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving
Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl or Tupperware and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.
When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.
Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.