Thursday, November 25, 2010

Grandma Clark's Dinner Rolls

Bill's Grandma Clark (may she rest in peace) made these amazing dinner rolls, before she passed away, I had the honor of putting together a cookbook of her recipes for the family. It was an amazing experience. The family has this recipe, but it should be shared with the world. These are by far the BEST rolls ever made. Of course, my rolls using this recipe and my father-in-laws rolls using the same recipe come out differently. I don't know how or why... they just do. But the way I make them... They are HEAVENLY! So hopefully yours will turn out as heavenly as mine. :) Here is the recipe...

2 pkg yeast
1/2 c luke warm water
1 1/2 cup luke warm milk
1/2 cup sugar
1 tsp salt
7-7 1/2 c flour
1/2 c soft butter
2 whole eggs

Combine the yeast and warm water with a sprinkling of sugar and let rise.

Combine in a mixing bowl with dough hook, milk, sugar, salt, soft butter, and eggs. Then add the risen yeast mixture.

Begin mixing in flour - 1/2 c at a time (up to 7 1/2 cups if necessary) mix by hand

Place mixed dough into a buttered bowl, cover and let rise in warm area - 1 1/2 hours or double in size

Punch down, turn dough over in bowl and let rise another 1 1/2 hours or double in size.

Punch down, form into rolls, let rise on cookie sheet, brush with melted butter.

Bake in a 400F oven for 10-12 min or until brown.

HEAVENLY Rolls... I make these for all special occasions and when we want yummy rolls. I warm the milk, butter, sugar, and salt in a sauce pan on the stove just until the butter starts to melt. To help the milk be the proper temperature for the yeast to keep growing. :)

I also, brush them with more melted butter once they have been removed from the oven for added yumminess!

Sausage, Bacon, Apple Stuffing

Since I was going all out this thanksgiving with 9 pies, turkey, homemade rolls, creamed peas with pearl onions, green been casserole, mashed sweet potatoes with marshmallows, mashed potatoes... That I would not just do a box mix stuffing, but a "fancy" stuffing. One with yumminess in it to make it over the top! I wanted to stuff my turkey with flavor. So here is the stuffing I used. It as good. :)

1 - 16oz bag of cubed stuffing - white and wheat blend
1 box cornbread stuffing
3 cans chicken broth
2 granny smith apples - cored, peeled, and diced
1 lb bulk ground sausage
3/4 lb chopped bacon
1/2 onion diced
1 cup celery diced
1 cup chopped mushrooms
1/4 tsp cumin
1/2 tsp basil
Salt and pepper to taste

Brown and drain the sausage, set aside. Brown and remove the bacon - keeping the bacon grease. cook the chopped onion and celery til translucent in the bacon grease. In a large bowl, put the stuffing mixes in, the drained sausage, the browned bacon, mushrooms, apples, cumin, basil and salt and pepper to taste. Add the onions and celery and mix well. Add the cans of chicken broth one at a time, once the stuffing is as moist as you want, then stuff the turkey, or place in a 13X9 prepared baking dish. If using the baking dish, bake in a 350F oven for 30-35 min.
The turkey stuffed will help cook the stuffing further.

This is a delicious stuffing mix. My husband said he could tell the added flavor helped the turkey taste even better. With the aroma of bacon and sausage, and the sweetness from the apples. MMM so yummy. I hope you enjoy. Let me know what you think of this stuffing mix. :)

AMAZING Thanksgiving Turkey

I decided to make my first thanksgiving turkey this year. I have never in my life ever made a turkey. I have been so very intimidated by making a turkey. My husband doesn't really like turkey's either, so I usually make ham for thanksgiving. I decided it was time to stop being so intimidated by such things. I talked myself into cooking the bird. I asked my husband to forgive me if it wasn't good and if it was dry. I did my research and read a few things on how it is best to cook a turkey and if I needed to brine it. I decided to brine my turkey. I put it in the brine by noon the day before I wanted to cook it. For instructions on what I did with my brine. Check my post on Turkey Brine. For cooking it... I did a few things...

1 12-14 lb turkey - brined
softened seasoned butter - your choice of seasoning
1 large roasting pan with rack
paper towels

Preheat the oven to 350F. Remove turkey from brine and pat dry with paper towels. Make sure to dry it well. Place the dried turkey in the roasting pan. Stuff with stuffing (optional).

Spread the softened seasoned butter all over the turkey with your hands.

Once the oven is preheated and the turkey is smothered all over with the seasoned butter. It is ready to be placed in the oven. Make sure the oven rack is on the second to last rung. Remove the turkey when the breast temp internally is 165F, Approx 3 hours. Periodically baste the turkey with drippings from the turkey to help it have a more uniformed brown skin. Let the turkey rest for 20 min before carving (this will help the turkey remain moisture).


My husband who doesn't like turkey, said it was the BEST turkey he has ever had. So flavorful and delicious. He couldn't stop eating it as he was carving it. I stuffed my turkey with a Sausage, Bacon, Apple stuffing which I will be posting the recipe in a separate post. This was by far the best turkey I have ever had. My kids LOVED it, too! This was the most delectable turkey, so moist, and flavorful! It tasted heavenly... I will be making this again!!! :) I hope you all had a fabulous Thanksgiving and if you try this Turkey recipe... it is AMAZING!

Wednesday, November 24, 2010

Turkey Brine

This year is my first year to EVER make a turkey... I know shocker... Well, since we are not really having family over for Thanksgiving this year as we are in Utah and they are in other parts of the country. We are going to try our hand at a traditional Thanksgiving. I have made hams in the past as my husband isn't a turkey fan. So, this year, I got a turkey and decided it was time I try to make a yummy turkey. I had been reading about the best way to prepare a turkey. The census was to brine the turkey. Monday I started thawing my turkey in the sink with cold water. Rotating my turkey every few hours to evenly thaw. Today is Wednesday, tomorrow is Thanksgiving and I decided that since my bird is thawed I should start brining it. I watched a video of how to brine a turkey, and they said it should brine for 3 days! UGH!!! I don't have three days to brine a turkey. I had my mini heart attack and then read further brining methods and realized it was anywhere between 12 hours and 3 days depending on how long you wanted to brine it. Luckily, my sister called and helped calmed me down... So I stopped stressing and got to work on my brine. This is a compilation of things I read that sounded good and what I had in the house. So, I will post how it turned out. Also, stay tuned for the final turkey preparations in a future blog posting.

1 12-14 lb turkey, thawed and at room temperature (Not a Kosher or prebrined turkey)
1 cup kosher salt
1 cup granulated white sugar
1 gallon water
6 cups of ice
1 turkey bag
1 cup chopped carrots
1 cup chopped celery
1 cup diced onions
3 Tbsp Rosemary and Garlic seasoning
1 tsp old bay seasoning
1/2 tsp thyme
1 tsp course ground black pepper
1 cup apple cider vinegar

Ingredients in my Brine

In a large pot, bring to boil the 1 gallon of water. Once the water has a rolling boil, stir in the sugar and salt. Once dissolved turn off the stove and add in all ingredients EXCEPT the turkey bag and the ice. Stir to incorporate all ingredients. Once all other ingredients are incorporated add the ice and stir until dissolved. This will help bring the mixture to room temperature, so that you can start brining your Turkey. In a large 5 gallon bucket. (One I had on hand from Food Storage). I lined with the turkey bag pulling sides up and over the outside of the bucket. Then pored the brine mixture in the bag. Made sure it was room temperature.

Turkey Brine in the Turkey bag inside the 5 Gallon Bucket

Then placed the prepared bird in the brining mixture. Making sure it was completely covered.

Turkey Brining in the Turkey Bag in the Garage

Closed the bag over the turkey and placed in the garage. (We have below freezing temperatures today and tomorrow,) so I am using my garage as the refrigerator today. My refrigerator does not have enough room for the bucket. The other option if you do not use the bucket is to place the bird in the bag with the brine and keep it in your meat drawer turning the bird over half way through the brining process. To ensure even brining. Brine for 12 hours to 3 days, depending on your time and preference.

Once you are ready to cook the bird, remove from brine. Throw away brine (pour down the sink or toilet). Pat turkey dry and then either cover with seasoned butter or canola oil, for a nice brown crisp skin. :) Cook per package directions. Enjoy!

I am hoping this turns out yummy. It sounds good. I will let you know how it goes tomorrow. I am looking forward to a delicious turkey dinner. :)

Sunday, November 21, 2010

Buttery, Cheddar, Bacon, Garlic Biscuits

Our family was invited to a friends house for dinner tonight. I asked if I could bring anything, they said no. But I asked if I could bring some rolls or biscuits to share. They said I'm not obligated to but if I felt so inclined by all means. So, I thought it would be a nice gesture and a way of saying thanks for the free meal, that I decided to make some buttery, cheddar, bacon, garlic biscuits. We are having BBQ chicken. This would be a nice side. :) Here is the recipe I used. The base mix is from the Better Homes and Garden's cookbook, Biscuits supreme. I then doctored the base recipe to have this yumminess in it. :) mmm smelling good.

2 cups all purpose flour
1 Tbsp baking powder
2 tsp sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup butter
2/3 cup milk

1/3 pack of bacon chopped and browned
2 cups shredded cheddar
1 1/2 tsp minced garlic

1/2 stick of butter - melted
1 tsp powdered garlic - to taste

Stir together the flour, baking powder, sugar, cream of tartar, and salt. Once stirred together cut in 1/2 cup of butter until it resembles course crumbs. Make a well in the middle and add the milk all at once, then add in the bacon, cheddar and garlic. Mix well incorporating all of the cheese, bacon, flour mixture and everything.

Drop by spoonful 1 inch apart on to a baking sheet (I lined mine with parchment paper). Bake in a 450F oven for 10-12 minutes.

While baking biscuits melt the butter in the microwave and mix in the powdered garlic. with a pastry brush, brush the mixture on the biscuits once the biscuits are removed from the oven. Remove from pan and enjoy warm.