Easy, No-Knead Dinner Rolls

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Foolproof lukewarm water, boil some water. Then, mix 1 1/2 cups cold water with 1/2 cup boiling water. This ratio will be the perfect temperature for the yeast.

To can create a warm spot for your bread to rise: Turn your oven on; then turn it off after 1 minute.

Butter: If you wish, you can melt a few tablespoons of butter and brush the tops of the just-baked rolls; then sprinkle with sea salt. 

 

Ingredients

4 cups (512 g) flour

2 teaspoons salt

2 teaspoons sugar

2 teaspoons instant yeast 

1-2 tablespoons minced fresh herbs (like rosemary, sage, and thyme)

2 cups lukewarm water, 

2 tablespoons soft butter

INSTRUCTIONS

Preheat the oven to 425ºF.

1. In a large mixing bowl, whisk together the flour, salt, sugar, instant yeast, and fresh herb leaves. Add the water. Mix until the flour is absorbed. Cover with plastic wrap or a tea towel or cloth bowl cover. Place in a warm spot to rise for 1.5 to 2 hours. 

2. Generously butter a 12-cup muffin pan while rolls are raising.

3. Using two forks, punch down your dough, by pulling it from the sides and to the center. You want to loosen the dough entirely from the sides of the bowl. Take your two forks and divide the dough roughly into 6 portions. Then, using the two forks, scoop up half of each of these portions and plop each into a buttered muffin cup. Repeat with remaining dough. This won’t be pretty, but it doesn’t matter. Let the dough rise for about 17 to 20 minutes or until it has risen to just above the top of the muffin cups.

OR divide up into 12 rolls whoever you want!

4. Bake for 15 minutes. Reduce the heat to 375º and bake for 10 to 15 minutes longer. Remove from the oven and turn the rolls onto a cooling rack. If you wish to butter the tops of the rolls, do so in the muffin tin or on the cooling rack. A sprinkling of sea salt over top is a nice touch.

Pecan Pie

• This pecan pie is from Sallys Baking addiction
• 
  
• I used this pie crust recipes form Sallys backing blog! Buttery Flaky Pie Crust 
• For the pie: 
• 2 and 1/2 cups (250g) shelled pecans
• 5 Tablespoons (72g) unsalted butter, melted and slightly cooled
• 1/2 cup (100g) packed light or dark brown sugar
• 1 Tablespoon all-purpose flour*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon salt
• 3 large eggs, at room temperature
• 1 cup (240ml) pure maple syrup*
• sea salt for sprinkling

Directions:

1. The crust: Prepare the pie crust recipe through step 5.
2. After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
3. Roll out the chilled pie dough and blind bake: On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. Chill for 20 minutes in the refrigerator or freezer. (Crust will shrink otherwise!) Line the chilled pie crust with parchment paper or aluminum foil. Fill with 2 sets of pie weights or dried beans. Bake for 15 minutes. Remove pie from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
4. The filling: Carefully spread pecans evenly inside warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, and pure maple syrup until combined. Pour evenly over pecans.
5. Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
6. Slice and serve pie at room temperature. Top with whipped cream, if desired. (I used Wilton 8B Piping Tip.) Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.

Freezing: The baked pie freezes well for up to 3 months, tightly wrapped in a couple layers of plastic wrap or aluminum foil. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze the pie after you pour the filling into the cooled blind-baked pie crust. Freeze for a couple hours to set the filling, then tightly wrap the entire pie in 2-3 layers of plastic wrap or aluminum foil, then freeze for up to 1 month. When ready to bake, remove from the freezer, unwrap, and bake for about 20 minutes longer.

Make 1-5 days ahead: You can get started by combining all the filling ingredients (except the pecans) one day ahead of time. Keep it covered tightly in the refrigerator until ready to assemble the pie. You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day.

Recipe Notes:

1. You can freeze the 2nd pie dough for up to 3 months. Thaw overnight in the refrigerator before using.
2. 2 teaspoons of cornstarch work as a substitute for 1 Tablespoon of flour. Make sure the cornstarch is completely mixed in with the melted butter and brown sugar.
3. Use pure maple syrup, not breakfast syrup. Any variety of pure maple syrup is great, from golden to dark amber. Use what you love best.
4. I strongly recommend a glass pie dish so you can see when the crust on the sides is browning, which signals that the pie is finished.
5. Make sure you use room temperature eggs. Cold eggs will solidify the butter and you’ll be left with random chunks of butter in your filling.

NO BAKE PUMPKIN PIE IN A JAR

NO BAKE PUMPKIN PIE IN A JAR

Yield: 5-6 jars

INGREDIENTS:

PUMPKIN PIE FILLING

15 oz can pumpkin puree

5 tbsp brown sugar

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp ground ginger

1/8 tsp ground cloves

2 tbsp heavy cream

CREAM CHEESE MOUSSE

3 egg whites

1/2 cup sugar

4 oz cream cheese, softened

1/4 tsp vanilla

2 cups mini marshmallows

COOKIE LAYER

3/4 cup chopped gingersnaps

3/4 cup chopped graham crackers

ADDITIONAL

Whipped cream for topping, if desired

Caramel sauce for topping, if desired

DIRECTIONS:

PUMPKIN PIE FILLING

1. Add pumpkin puree into a medium-sized bowl.

2. Add brown sugar, cinnamon, pumpkin pie spice, cloves and heavy cream and stir to combine. Set aside.

CREAM CHEESE MOUSSE

1. Add egg whites to a large mixer bowl and beat on medium-high until soft peaks form.

2. While beating, slowly add sugar, and beat until stiff peaks form. Mixture will go from being kind of frothy to smooth and will gain volume. When done, set egg white mixture aside.

3. In another bowl, mix cream cheese and vanilla together until smooth.

4. In a separate bowl, melt marshmallows in the microwave, about 15-30 seconds.

5. Add melted marshmallows to the cream cheese and stir until combined.

6. Add a small amount of the egg whites to the marshmallow mixture and fold to combine.

7. Add remaining egg whites to the marshmallow mixture and carefully fold until well combined.

8. Refrigerate for an hour or so.

TO ASSEMBLE

1. Add about 1 1/2 tablespoons of the graham cracker/gingersnap crumbs on the bottom of the jar.

2. Add 2 tablespoons of pumpkin pie filling.

3. Add 2 tablespoons of cream cheese mousse.

4. Repeat layers 1-3. You should have 2 of each layer.

5. Top the jars with a drizzle of caramel, a sprinkle of cookie crumbs and whipped cream if desired. Set in the fridge until ready to serve.

Pecan Pie

Pecan Pie

Preheat oven to *350


Pie Crust:


3 cups all-purpose flour


1 teaspoon salt


3/4 cup vegetable shortening or lard


3/4 cup salted butter, cut into pieces


1 egg, lightly beaten


1 tablespoon distilled white vinegar


Filling:


1 cup granulated sugar


3 tablespoons brown sugar


1/2 teaspoons salt


1 cup corn syrup (light or dark)


1/3 cup melted salted butter


1 teaspoon vanilla


3 whole eggs beaten


1 cup (heaping) chopped pecans


Directions 
First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.

Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)



Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.

Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.

Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!

 Allow to cool for several hours or overnight.

Kerri's Sweet potato bake

Preheat over to 350*

3 large sweet potatoes-BOILED till tender (easily pierced with knife...30ish minutes)
2 sticks (1/2 lb.) unsalted butter, at room temperature
1 cup sugar
1tsp salt
2 tsp vanilla
2 large eggs lightly beaten
1/3 c. milk

2 eggs
1/3 c. walnuts or pecans
1/2 c flour
1/2 c brown sugar

• Peel and mash potatoes. 
• Cut ONE stick of butter into equal pieces and place in bowl with potatoes. 
• Add sugar, salt and vanilla. Stir till well mixed.
• Add eggs  
• Stir in milk little at a time until no longer stiff. (may have extra milk).
• Put into a 7 x 11 inch pan. 
• Mix nuts flour and B sugar: sprinkle over potatoes. 
• Melt SECOND stick of butter and pour over everything. 

Bake 35-40 minutes until topping id brown and crispy.

Kerri's Thanksgiving corn

Ingredients

• 1 small onion, finely chopped

• 1 tablespoon butter

• 4 cups fresh or frozen corn, thawed

• 1 cup heavy whipping cream

• 1/4 cup chicken broth

• 4 bacon strips, cooked and crumbled

• 1/4 teaspoon pepper

• 1/4 cup grated Parmesan cheese

• 2 tablespoons minced fresh parsley

  Directions

  1. In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.
  2. Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.

Desserts-Marylynn Jones Whipped Pumpkin pie

Marylynn Jones Whipped Pumpkin pie

1 cooked Pie shell(cooked)
1 small Pk. INSTANT Vanilla Pudding
1 c. solid Pumpkin
1 tsp. pumpkin Pie spice
2 TBLS Cinnamon
1 small tub cool whip
2/3 cup milk

Mix Pudding, milk, pumpkin, and spices well. Add cool whip, blend well. Fill Pie and let set up in fridge top with cool whip if wanted.