Here a couple of the recipes that I am making for the Thanksgiving Feast.
Dinner Rolls - the best in the world!
2 pkgs. Yeast (2 Tablespoon)
½ c warm water
½ tsp. sugar
2 c scalded milk
½ c butter
½ c sugar
2 tsp. salt
7 c flour
Activate yeast in the warm water with sugar. Cook the milk in the microwave for 3-4 minutes, bring to a slight boil. After milk is scalded put the butter into it to melt, cool to lukewarm. In a mixing bowl add milk/butter mixture, sugar and salt mix till incorporated. Then add eggs and 3 cups flour, beat well. Add the yeast and gradually add the remaining flour one cup at a time. Knead dough on flour surface until smooth. Let rise double in a greased bowl covered by plastic wrap then a towel. This will take about 1 ½ hours, the warmer the area the less time it will take to rise. When risen, punch the dough down and divide into 4 parts. Shape dough as desired. Bake on greased baking sheet and let rise 30-40 minutes, until light indentation of finger remains when touched. Bake at 400° for 8-12 minutes.
Savory Herb Stuffed Mushrooms
24 medium mushrooms, about 1 pound
4-6 tablespoons olive oil
1 small onion, chopped
1/4 teaspoon garlic powder, or 2 cloves garlic, minced
1 (3-ounce) package low-fat cream cheese, softened
3 tablespoons grated Parmesan
2 tablespoons chopped fresh parsley leaves, or 2 teaspoons dried parsley flakes
½ cup herb seasoned bread crumbs or crushed croutons
Preheat oven to 400° F.
Remove stems from mushrooms. Chop stems. Put 2-3 tablespoons in the bottom of a 9x13 inch baking pan. Put the mushrooms down and then flip over so all sides are covered with oil. In a saucepan, add oil, chopped mushroom stems, onion and garlic and cook until tender. Take of the heat , stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned bread crumbs. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through, about 20-25 minutes.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
Hope ya'll enjoy!!!