Thanksgiving Basics

Here are some basic, no-frill, but tried and true recipes for Thanksgiving.

ROLLS
This recipe is from Liz Zimmerman. A cute young mom and wonderful cook in my last branch. I like that it doesn't add extra fat (just from the milk) since all of the rest of my Thanksgiving recipes are full of butter. Makes 32 big, fluffy rolls.
2 T yeast
1/2 cup warm water
1/3 cup sugar
2 tsp salt ( I prefer 1 T salt)
2 eggs
1 can evaporated milk
1 cup very hot water
4 cups flour
3 1/2 cups flour

Mix yeast in 1/2 cup water and let stand while mixing sugar, salt, eggs and can of milk. Add hot water and yeast mixture. Mix, then add 4 cups flour, beat well. Add 3 1/2 cups more flour (may need more). Let rise until double (1 - 1 1/2 hours?). Punch down. Divide into 4 parts. Roll each part into a circle, cut into 8 pie shaped wedges with a pizza cutter or knife. Roll from wide end, place on greased sheet. Let rise until double. (The first sheet is usually ready by the time the rest are assembled.) Cook at 400 degrees for 12 min. Brush with butter while hot if desired.

I also use this recipe as a cinnamon roll base. Just roll into rectangles instead of circles, spread with butter and liberal amount of cinnamon/sugar, also raisins and chopped nuts if you like, roll like a jelly roll and slice with dental floss.

BREAD STUFFING
This recipe comes from the Lion House recipe book and makes a lot. You can cut it down for smaller meals.
1 cup butter or margarine
3/4 to 1 cup chopped onion
2 cups finely chopped celery
3 to 4 quarts stale bread cubes (Just leave your bread bag open so it dries some.)
Salt to taste (the recipe says 1 T but I always go with half that or less)
1/4 teaspoon pepper
1 1/2 teaspoons poultry seasoning

Heat butter in large skillet: add onion and celery and cook until transparent but not brown (about 10 min.) Add bread cubes (1/4 to 1/2 half inch cubes) and seasonings. Heat until butter is absorbed, stirring constantly. This makes a somewhat dry stuffing. If you like it moist (I do) add 1/3 to 1 cup chicken or turkey stock or water. This stuffing is supposed to be put into your turkey and baked. I prefer to spread it in a baking pan and bake it for 15 min. or so, just until crunchy on top.

APPLE PIE
From Lion's House again.

Pastry for 9-inch 2 crust pie (see below).
4 to 5 cups tart apples, peeled, cored, and sliced (I like JohnnyGold)
1/4 to 1/2 cup water (depending on how juicy your apples already are)
3/4 to 1 cup sugar
1 to 2 T flour
12 to 1 teaspoon cinnamon
1/8 teaspoon salt
1 T lemon juice
2 T butter or margarine (if you don't use a butter based crust)

Steam or simmer apples gently in water until they wilt and begin to become transparent (to partially cook). Combine the sugar and other dry ingredients. Mix well. Spread half over the pastry-lined pie pan. Lift apples from cooking liquid into crust. Add 1/4 cup of the cooking liquid. Sprinkle with remaining sugar mixture. Sprinkle with lemon juice and dot with butter. Roll, fit and seal top crust. Brush with milk and sprinkle with sugar, if desired. Bake on lower shelf of oven at 425 degrees for 30 to 40 minutes. (I use a pie shield for the outer edge of the crust or you can put strips of aluminum foil on outer edge to keep it from over browning.)

RHOTON FAMILY'S FAVORITE PIE CRUST
This is a recipe I've toyed with and it changes periodically. Here's the current version. I usually can get 3 "discs" from it which makes one 2 crust pie and one 1 crust pie. If you haven't rolled out a crust before maybe just use it for one 2 crust pie so that you have lots to work with. Sprinkle the leftover pieces with cinnamon sugar and bake for extra treats.

3 cups flour
Scant teaspoon salt
3/4 cup shortening
3/4 cup cold butter (not margarine)
3/4 very cold water

Place flour in bowl and stir in salt with a fork. Cut in shortening and butter with a pastry cutter until largest pieces of butter are the size of peas. Sprinkle water around the bowl and blend softly with a fork until moist. Don't over mix. It should still appear somewhat crumbly. Pour 1/2 or 1/3 of mixture on a piece of plastic wrap. Pull up the edges and press lightly into a disc shape. Repeat to make 1 or 2 other discs. Chill while you make the filling.

To roll out crust, wipe your counter with a wet rag then place a large sheet of plastic wrap on it. It will stick. Place the disc on the plastic wrap with another piece of plastic wrap on top. Toll with the dough between the two pieces of wrap. Roll until the dough is atleast an inch larger than the pie pan. Remove one sheet of plastic wrap and carefully put dough in the pan removing the other as you go. Fill as recipe indicates. If you are making a 2 crust pie, add the top crust, pinch the edges and cut a few small vents on top.
Note: You can use all shortening instead of butter. This works well if you want to make a more defined/decorative edge, it just doesn't taste as buttery.

Happy Thanksgiving!!