Once a year we gather together with our dear families and close friends to celebrate Thanksgiving. We share a meal and our expressions of thanks for the many blessings we have enjoyed the past year. For us this year has brought us closer to dear family far away, a new daughter-in-law, a new grandson, and many memories together. We feel truly blessed.
This year most of our children are away with their in-laws, so we will have a small group of 12-15, which will be easy compared to the 60 we usually feed when we are all together! To make it a little easier, I try to follow a Thanksgiving meal schedule and make a few items each day leading up to the big day. I will post a few of the recipes I use this week in hopes of helping you have a less stressful Thursday.
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.
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