OMGosh Dinner Rolls!
1/2 cup water
1 teaspoon sugar
2 cups water
1 cup unsalted (sweet) butter
1 cup sugar
2 eggs
1 teaspoon salt
7 1/2 cups sulf-rising flour
In a 4-cup pyrex measuring cup, place 2 Cups water and 1 cup of unsalted (sweet) butter. Microwave about 2 minutes. Set aside to let cool to just warm.
In a 2-cup pyrex measuring cup, microwave 1/2 cup water for 30 seconds. Add 1 teaspoon sugar and the 3 packets of yeast. Stir very well with a spoon, and make sure ALL of the yeast has dissolved, before you set aside to test yeast to "rise".
Have other packets available should something go wrong.
Oh, and be sure the look at the date when you purchase your yeast.
No older than a couple months is best.
In your mixer bowl, mix 1 Cup sugar and 2 eggs. (I run it on medium-low for about 2 minutes.)
Make sure butter/water from microwave has cooled, then mix butter-water, sugar and eggs mixture together. (run that on medium-low for about 3 minutes.) Add salt during the last minute. Mix in yeast water. (Mix on slow for another minute.) Change mixer to bread dough hook, and stir in 7 to 7 1/2 cups flour, (about 2 cups at a time). Mix well. Place dough on a very lightly bread board and knead just a bit. Put dough in a large bowl shmeared with butter, and cover with a damp (not even wet) kitchen towel. Set in the fridge overnight.
A couple hours before dinnertime, dump dough onto lightly-floured surface (Do not punch down!) and allow to warm to room temperature, then LIGHTLY knead! If you need to add extra flour, only work in enough extra flour to handle.
Shape into rolls and place on greased (Crisco) sheets, cake pans or large muffin tins. Allow for at least 30 minutes rise time, to a little over and hour, until the rolls are at least doubled in size.
Bake in a preheated 400F oven until tops are golden. Brush tops with butter, straight from the fridge(I unwrap a stick butter, halfway, and hold it in my hands to butter the tops. Serve as soon as you can.
If you make too few of them, they may be gone before dinner is served.
Lots of extra dough/rolls should be made for Friday's turkey and/or ham leftovers, too.
Enjoy.
Wild Turkey by Audobon
Cooking Turkeys
Wild Rice Pilaf w/Pistachios & Cranberries
from Good Housekeeping
(16 side-dish servings)
2 cups wild rice (12 ounces)
6 cups water
1 1/2 cups dried cranberries
2 Tablespoons unsalted (sweet) butter
4 medium carrots, small dice
2 stalks celery, small dice
1 onion, small chops
2 cups white rice
1 can ( 1 3/4 cup) low-sodium chicken broth
Kosher or sea salt and freshly ground black pepper, to taste
1/2 cup loosely packed, fresh, flat-leafed Italian parsley, chopped
1 cup shelled pistachio nuts
In 4-quart saucepan, heat wild rice and 4 cups water to boiling on high.
Reduce to low; cover saucepan and simmer 35 to 40 minutes or
until wild rice is tender and grains begin to split.
Stir in cranberries; cook 1 minute.
Drain wild rice mixture, if necessary.
Keep warm in covered saucepan until ready to use.
Meanwhile, in heavy 5-quart Dutch oven, melt butter on medium-high.
Add carrots, celery, and onion; cook 13 to 15 minutes or
until vegetables are tender and lightly browned, stirring occasionally.
Transfer vegetables to medium bowl,
and set aside at room temperature until all the rice is done.
In same Dutch oven, heat white rice, chicken broth, and
remaining 2 cups water to boiling on high.
Reduce heat to low; cover pot and simmer 16 to 18 minutes or
until rice is tender and all liquid is absorbed.
Into white rice in Dutch oven, stir wild-rice mixture, vegetable mixture,
1 teaspoon Kosher or sea salt, and 1/2 teaspoon freshly-ground black pepper;
cook on medium-low until pilaf is heated through.
Just before serving, gently stir chopped parsley and pistachios into pilaf
until evenly distributed.
Transfer to large serving bowl.
*The pilaf can be prepared (except pistachio nuts and chopped parsley) up to three days ahead. Spoon into microwave-safe bowl or container with tight-fitting lid; cover and refrigerate. Just before serving, reheat in microwave on High 5 to 7 minutes, stirring halfway through. Stir in parsley and nuts.
Me Bestest Pumpkin Pie Ever
(2 9-inch pies)
2 (9-inch, unbaked pie crusts)
2 Tablespoons melted sweet (unsalted) butter
3 eggs
2 cups brown sugar, packed
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
3 1/2 cups pumpkin puree
3 cups heavy cream
1/4 cup grand marnier (or 1 Tablespoon Grand Marnier, and
fill the remaining 1/4 cup with apple juice)
Flute the edges of crusts to make a high rim.
Brush crusts with melted butter and chill for 30 minutes.
Preheat oven to 425F.
Beat eggs with sugar, salt and spices, for about 2 minutes on medium speed.
Mix in the pumpkin, cream and cognac, and mix for an additional 2 minutes
(medium speed).
Pour mixture into prepared pie crusts.
(Rather than overfilling pie crust,pour any leftover pumpkin into small baking dish(es) and bake as custard.) Bake at 425F for 15 minutes, then lower heat to 350F, and
bake an additional 30 minutes or until
knife comes out clean when inserted halfway between center and edge.
Watch carefully, through the oven door.
DO NOT open oven door, and.... DON'T BURN!
Cool on pie racks.
Pies may be frozen (at most, I keep them in the fridge, overnight).
They should be chilled before wrapping with plastic wrap on the tops.
Always make at least 2 pints of your favorite freshly whipped
cream recipe, per pie.
I have tiny-leaf cookie cutters.
Cut out leaves from flour tortillas, and
fry them in corn oil, until golden brown.
Dry on paper towels.
Sift them well with powdered sugar, and
let them fall as they may on top of the pie's high-rise of whipped cream.
*Fry the "leaves" and dry them well and set aside.
Add the sifted powdered sugar, just before adding them atop the
whipped cream topping...when dessert is being served.
Ye Glutton/Norman Rockwell
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