It's that time of year again! How did Thanksgiving come soooo fast? It seems like we were just dressing up like witches and goblins. This year we are so blessed to have some of our kiddos close enough to join us for dinner...and one of our grand babies too. You can bet I'll be giving him extra helpings of mashed potatoes!
When I was a young married mom I lived away from all of my family and didn't know how to cook a Thanksgiving meal. I was fortunate to have a neighbor who was in her 70's and was a seasoned cook. That particular year I had all of my new in-laws coming from out of state for the holiday and I was scared to death of how I was going to be able to pull it off. She was so sweet to give me her menus and schedule of how to prep ahead for everything. Let's just say her recipes are our favorites and have been used for 27 years now. I wouldn't think of making a Thanksgiving dinner without them.
Starting today I am prepping and cooking and will for the next three days...just a little at a time, which makes the big day sooo much easier! It really isn't that difficult to do well. So I am going to pass her wisdom and recipes on to you this week.
On Monday I make the cranberry sauce and rolls, and shop for the rest of the food.....
To make the cranberry sauce, purchase a bag of whole fresh cranberries. Wash them to make sure they are clean and there aren't any stems or mushy berries. Place them in a medium sauce pan. Add a cup of water, a cup of sugar, and a few slices of orange. Bring the mixture to a boil. Let boil for 15 to 20 minutes until everything pops and softens. Remove the orange slices and pour the sauce into a bowl and place in the refrigerator. Cover and keep until Thanksgiving Day...and the leftovers after!
Here is the recipe for the no-fail dinner rolls that are so super easy and yum! I make them on Monday and place them in zip-lock freezer bags in the freezer until Thursday. I thaw them out Thursday morning and heat them just before we eat.
No Fail Dinner Rolls
3 Cups of Warm Water
2 Tbsp. Instant Yeast
4 Tbsp. Sugar
4 Tbsp. Oil
1 Tbsp. Salt
1 Tbsp. Liquid Lecithin
7 to 8 Cups Flour
Mix warm water, yeast, sugar together. Add the oil and salt and three cups of flour. Mix for a few minutes together. Add the Lecithin and the rest of the flour. Mix together until the dough is formed into a ball and is moist to the touch. Heat over to 375. Let the dough rest for five minutes.
Spray two muffin tins with non-stick spray. Break off three small pieces of dough and roll each into a ball and place in one of the muffin cup tins. Let rise for 20 minutes and then bake for 10 to 15 minutes or until golden brown. Brush with melted butter as soon as the rolls come out of the over. Let cool and place in freezer bags until Thanksgiving Day morning.