Turkey Day Insanity Begins

Obviously, I didn't make it in yesterday to update my blog-- except to drop a couple of recipes off. I expect I'll be doing that a lot through the rest of this week. Today, I have to make a couple of batches of English Toffee, Black cherry Kool-aid Jelly, 2 dozen sour-dough dinner rolls, and a pasta salad to take to my mother-n-law's house tomorrow. Luckily, I get a bit of a reprieve for our Thanksgiving meal this year; we get my husband's son and his son's half-brother on Friday (I have to drive the 180 miles one way to go get them), so we're not doing our Turkey day until Saturday. After this post, I'll put up the recipe for the English Toffee, and if I haven't already, I'll put up the recipe for the Kool-aid Jelly too.

Now that I have figured out how to post pictures and little movies to my blog, after Saturday, I'll probably be blowing up my blog cause I love to take pictures. After the holidays, when we get a new computer, I'll be able to movies with sound too!!

RECIPE: Super Fast Yeast Rolls

Dissolve 1 pkg. of yeast (I use 1 c. sour dough starter), in 1c. warm water (abut 110 degrees). Beat 1 egg and 3Tbs. sugar together in a cup. Add liquids to 2 1/2 c. flour, 1/2 tsp. salt and 2 Tbs. lard (shortening). Knead dough about five minutes. Shape into rolls & place in a greased muffin pan. Let rise once and bake at 400 for about 10-12 minutes. If you prefer a smoother roll, let the dough rise once in a covered bowl, punch down and knead again, then shape the rolls and put them in the greased tin.

RECIPE: Pumpkin Pie

Makes one 9" pie

3/4 c. sugar
1/2 tsp. salt
1 Tbs. cinnamon
1/2 t. ginger
2 eggs
1 3/4 c. pumpkin (can be canned-- I use the real thing)

* If you want to use the real thing, cut the top off your pumpkin, gut it,
put the top back on, put it in the oven on 350 until the top caves in,
then, when its cool, scrape the pumpkin meat out for use-- freeze or can
the leftovers if you have any

1 1/2 c. evaporated milk (1, 12oz can)
1 pinch ground cloves or allspice (optional)

Combine sugar, salt, cinnamon & cloves or allspice in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar/spice mixture. Pour into pie shel. Bake at 425 for 15 minutes, then turn the oven down to 350 and bake for about 40-50 minutes--(till knife comes out clean when poked into the center.)