Did everyone have some wonderful, delicious food for Thanksgiving? I sure did! The recipe I'm choosing to feature for this month's theme is Lion House Rolls. I love fresh bread and have become more confident as I work with yeast more and more. I'm always surprised when I look through various bread recipes to see so few ingredients. That is one of the many things I love about making my own bread, I almost always have what I need on hand. It's just a matter of setting aside the time to make the dough, let it rise, shape it, let it rise again, bake it and then devouring!
The dough rose beautifully on the top of the *warm* stove. I always feel so successful when the dough rises and doubles so well!
Then you divide the dough in half and shape the first half (then the second half) into a 11x14 rectangle. Next, slice it down the middle (length-wise) and then cut it into strips, roll it up, and let them rise again.
These babies had a LONG time to rise (I was pretty anxious for the bread -- it was all I could think about starting around 2 pm! -- but we still had to wait for the turkey to finish) so they got nice and big.
They only took 12 minutes to bake in a 375* stove. They were delicious! Some of them were pretty large, but they turned out being great for eating turkey leftover sandwiches! I found the recipe over at Mel's Kitchen Cafe if you'd like to try it for yourself.
This month, the recipe my Mom is contributing for a Holiday Favorite is Swiss Corn Bake. She says, "If one of your favorite vegetables is corn, then try Swiss Corn Bake for a step above just buttered corn. Ingredients: 1 pt. of corn, 1-6oz can evaporated milk or 2/3 of cup, 2 eggs, 2T. chopped onion, 1 cup shredded swiss cheese, dash of pepper, 1 cup soft bread crumbs, 2T.butter, melted. Boil corn for 20 minutes. Drain well. Combine milk, eggs, chopped onion, pepper, and 3/4 cup of shredded swiss cheese with the corn. Turn mixture into a 9x9" casserole dish. Toss bread crumbs with the melted butter and remaining cheese. Sprinkle over corn mixture. Bake at 325 degrees for 30 minutes or until top turns a nice, light brown. Serves 4. Enjoy all the flavors as you eat and savor." Thanks for sharing one of your favorites Mom!
Finally, my sister is also joining in this month! Here's what she had to say about her holiday favorite: This Thanksgiving, I decided to try a new stuffing recipe. Our youngest absolutely loves stuffing! Her exact words were, "Can you make a whole pot just for me?!" I went with a recipe from Pioneer Woman, Ree Drummond: http://thepioneerwoman.com/cooking/2010/10/cornbread-dressing-with-sausage-and-apples/
The process to make this stuffing is pretty lengthy but the take-away is worth it! I made the cornbread, fried the sausage, and cut up the bread to dry overnight the day before Thanksgiving. That really helped Thanksgiving morning as I spent about another hour putting it all together. It is a huge recipe! - It made two 9 X 13" pans! (Aubry got her own pan after all!)
The feedback from the family was varied. Most said it was 'good'; Aubry didn't like it as much as regular ole box stuffing - she said it was too sweet. And she was right: it is a sweet dressing, what with apples, brown sugar, and cornbread in the mix. Everyone ate it well, but there were no "amazing" or "exceptional" reviews for it. I personally thought it was delicious and over the next few days following Thanksgiving ate way too much of it myself :)
Overall, I would make it again but up the spices/salty side of the recipe to balance out the sweetness.
Thanksgiving blessings to all!
So there you have it: Lion House Rolls, Swiss Corn Bake, and Cornbread Stuffing. Now I'm hungry all over again! I hope you enjoy this month's wrap-up. Maybe you'll try one of these new recipes for Christmas.
To life... full of yummy holiday food!
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