Tuesday, November 20, 2007

The Thanksgiving Spread

Head on over to Looking Toward Heaven to see what others have on their menu and pick up a few new recipes to try too.

We sat down as a family and set the menu for Thursday. We still don´t know for sure how many guests are coming so if all 9 decide to come we will add the ham to the menu to help stretch the turkey.

Turkey and gravy
mashed potatoes
sweet potatoes
Broccoli casserole
Cauliflower with hollandaise sauce
corn (still up in the air)
cranberry sauce
jello salad
Oatmeal dinner rolls or fresh hot bread from the Shell station around the corner
pumpkin bread

Beverages: apple juice, cranberry juice, grape juice, Sprite, water, KoolAid

Dessert: chocolate pie, pumpkin pie, apple pie or apple crisp, whipped cream

Here is the recipe for the rolls. I love them but the consensus was to pass on them if I didn´t have the time to do them this year.

Oatmeal dinner rolls

2 cups water
1 cup quick cooking oats
3 Tablespoons butter
2 (1/4 oz) envelopes active dry yeast
1 Tablespoon sugar
4 cups flour
1 ¾ teaspoon salt
1/3 cup firmly packed brown sugar

Bring 2 cups water to a boil in saucepan. Stir in the oats and butter. Boil, stirring constantly for 1 minute. Remove from heat and let cool to 110 degrees. Stir together yeast, ½ cup warm water, and 1 tsp. sugar in a 2 cup measuring cup. Let stand 5 minutes to proof the yeast.
Beat oat mixture, yeast mixture, flour, salt and brown sugar at medium speed with an electric mixer until smooth. Turn dough onto lightly floured surface. Knead until smooth and elastic (aprox. 5 minutes). Place in a well greased bowl turning to grease top Cover and let rise in a warm place free form drafts aprox 1 hour or until doubled in bulk. Punch down the dough, divide in half and shape each portion into 16 balls. Place evenly into 2 lightly greased 9 inch round cake pans. Cover and let rise 30 minutes or until doubled in bulk. Bake at 375 degrees for 15 minutes or until golden brown.
Yield 32 rolls.


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