Saturday, November 27, 2010

Icebox Butterhorns

The counter was filled with the pre-assembled dishes of
dressing, green bean casserole, and Icebox Butterhorns.
My little Granddaughter wanted to help with the rolls
because she knew how to do them!
(She must be helping Mama alot! She did an
excellent job of rolling up the dough!)

(Please disregard the unfinished cupboard beneath the
oven. Hopefully the doors will be put back on before
Christmas. And maybe even the rest of the cupboards
will get painted!)

They must have been good! This is Miss R's
second roll!
Icebox Butterhorns
1/4 ounce active dry yeast
2 Tablespoons warm water (110* to 115*)
2 cups warm milk (110* to 115*)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups flour
3/4 cup butter, melted
In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight. (I made the dough early in the day ~ only refrigerated for 4 1/2 hours. Still turned out!)
Punch dough down and divide in half. On a floured surface, roll each half into a 12-in. circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350* for 15-20 minutes or until golden brown.
Brush tops with softened butter.
Yield 2 dozen
(Recipe from an old Country Magazine
Judy Clark
Elkhart, Indiana)

Tuesday, November 9, 2010

Last Night's Dinner

Heavenly Hash Browns (recipe follows)

turkey patties (from this recipe)

cole slaw


Old Fashioned Gingerbread with Warm Lemon Curd

for dessert! (recipe follows)

Heavenly Hash Browns
Into a 9X13 baking dish add
1 2lb. package of hash brown potatoes, thawed
(I used one with onion and peppers)
Pour 1/3 c. melted butter over spuds
Sprinkle with onion flakes
Over the top add ~
2 cans Cream of Chicken Soup
1/2 C. grated cheese
your favorite bread crumbs
Bake at 350* for 1 hour
Old Fashioned Gingerbread
Ingredients ~
1 3/4 cups plus 2 Tbsp flour
1 1/2 tsp baking soda
2 1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
Pinch of salt
5 Tbsp butter, softened at room temperature
1/3 cup sugar
1 large egg
3/4 cup Grandma's Molasses
3/4 cup cold water
Heat oven to 350*F
Grease an 8x8 pan.
Sift together the flour, baking soda, spices and salt onto a sheet of waxed paper. Set aside.
In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
Pour batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Let cool in the pan about 1 hour before serving. Cut the cake into squares and dust with powdered sugar.
you can do as I did and
top with warmed Lemon Curd.
You can find many recipes for Lemon Curd on the Internet.
I had been gifted a jar from Trader Jo's
so that is what I used.
(Old Fashioned Gingerbread Recipe from Grandma's Molasses Web site)