rolls, peaches, and apples, oh my!

Are you ready for more yummy Thanksgiving recipes? Today's food for thought friday will help you with your dinner rolls (with honey and cran-raspberry butters), peach cobbler, and tasty apple pie (a la mode is up to you). Actually this dinner roll recipe is so yummy you may want to eat them for dessert as well! Lion House Rolls are famous here in Utah and after you try them you'll know why. Enjoy!

Lion House Rolls
2 T yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, margarine, or butter
2 tsp salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups all-purpose flour
butter or margarine, melted

In a large bowl mix yeats and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough forms. Turn onto lightly floured surface and knead until smooth. Place in a greased bowl; cover and let rise until dough doubles in size. Punch down and divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent shape. Place on greased baking sheet with point on bottom. Repeat with remaining dough. Brush tops with melted butter or margarine. Let rise until double in size. Preheat oven to 400 degrees and bake for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired (recipes below). Makes 3 dozen rolls.

Honey Butter
Whip 1/2 cup softened butter; add 1/4 tsp vanilla and 1 egg yolk. Gradually whip in 1 cup honey until light and fluffy. Makes 1 1/2 cups.

Cran-Raspberry Butter
Combine 1 cup canned whole-berry cranberry sauce, 1/2 cup raspberry preserves, 2 cups softened butter, and 1 T powdered sugar in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 1/2 cups.


Peach Cobbler
1/4 cup margarine
1/2 cup sugar
1 cup all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 quart bottle peaches, drained and sliced
cinnamon and sugar
whipped cream or vanilla ice cream

Preheat oven to 375 degrees. In a medium bowl, cream together margarine and sugar. Add flour, baking powder, salt, and milk. Mix well and spread into a well-greased 9x9-inch pan.

Drain peaches, reserving 3/4 cup liquid. Slice peaches and place on top of batter. Sprinkle with cinnamon and sugar; pour reserved liquid over top. Baked for 45 minutes. Serve warm or cold (warm is the only way!) with whipped cream or vanilla ice cream. Makes 8 to 10 servings.


Crunchy Apple Pie
1 pastry crust for a deep-dish 9-inch pie (homemade or store-bought)
1/2 cup sugar
3 T all-purpose flour
1 tsp ground cinnamon
1/8 tsp salt
6 cups thinly sliced peeled applies (Tip: Using 2 types of apples makes it even yummier!)
1 recipe crumb topping (see below)
1/2 cup chopped pecans (optional)
1/4 cup caramel topping

Crumb topping:
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick cooking rolled oats
1/2 cup butter

Preheat oven to 375 degrees. For crumb topping stir together brown sugar, flour, rolled oats. Cut in 1/2 cup butter until topping is like course crumbs. Set aside.

In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture into pie shell. Sprinkle crumb topping over apple mixture. Place pie on a cookie sheet so drippings don't drip into your oven. Cover edges of pie with aluminum foil to keep from burning. Bake for 25 minutes. Remove foil and place back in oven for another 25-30 minutes. Remove from oven. Sprinkle pie with chopped pecans then drizzle with caramel on top. Serve warm.

And since laughter aids in digestion, let me help you digest with a quote from Calvin Trillin:

The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has
never been found.