Wednesday, November 23, 2011

Soft Rolls--For Thanksgiving!

1 3/4 C warm milk
1/2 C butter or margaring
1 T yeast, softened in 1/4 C warm water
1/2 C sugar
1/2 C instant dry potatoes
1 1/2 tsp salt
2 eggs
4-5 C bread flour (enough for a soft dough)

Mix in order given. Knead for about 8 minutes. Let rise 1 time. Punch down. Divide into two and roll into 10 inch circles. Brush circles with butter. Using pizza cutter, cut dough into about 18 triagnles. Starting at the wide end, roll up like a crescent roll. Let rise and then bake at 375 for 12-15 minutes. Makes around 3 dozen rolls. These also freeze well if you freeze them individually on a cookie sheet and then put them in a bag.

Sunday, November 20, 2011

Simple Truffles

These are so simple. They look elegant but truly take no talent. I love to make them and give them as a gift for VT and neighbors. You can't tell the filling is oreo cookies. It tastes like some lucscious truffle filling.

1 pkg (8 oz) Cream Cheese, softened
1 pkg. (16.6 oz) Oreo cookies, finely crushed (about 3 Cups)
Approx. 2 to 3 cups semi-sweet chocolate chips

Mix cream cheese and 3 cups cookie crumbs until well blended.
Shape into (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. (To melt chocolate put in microwaveable bowl and microwave on HIGH for 2 minutes or until the chocolate is completely melted, stirring every 30 seconds.
Refrigerate 1 hour or until firm. Store in tightly covered container in fridge.

Sister Brenda Carlos (Melissa's Mother-in-law)
Philippines Cauayan Mission

Saturday, November 19, 2011

Crumb Topped Apple Pie

This is a recipe copied from Taste of Home Magazine. It came from a lady named Virginia Olsen who makes about 500 of these pies each holiday season! Luckily this recipe only makes one. It really was the best apple pie I ever had. Hope you enjoy it!

1 1/4 C all-purpose flour
1/2 tsp. salt
1/2 C shortening
1/4 C cold water

5-7 large tart apples, peeled and thinly sliced (I always think apple goods taste better when you mix a few varieties of apples together)
2/3 C sugar
5 tsp. all-purpose flour
1 1/2 tsp ground cinnamon

2/3 C all-purpose flour
1/2 C sugar
1/4 C cold butter

1. In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for at least 1 hour. This makes the crust much easier to handle.

2. Roll out crust to fit a 9 inch pie plate. Trim and flute the edges.

3. Combine all filling ingredients and transfer to the crust. I said 5-7 apples in the ingredients because it really depends on how high you want your pie to turn out. Remember that the apples will shrink considerably when you cook them, so I like to use more apples.

4. For topping combine flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 450 for 10 minutes. Reduce heat to 350 and bake for 50-60 minutes longer or until topping is golden brown and filling is bubbly. Cool on a wire rack. Make sure you have vanilla ice cream nearby!!