WELCOME TO MY FALL RECIPE PAGE
APPLE CIDER One gallon of apple cider
2 cups pineapple juice
1 cup orange juice
1/4 cup lemon juice
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup brown sugar (or to taste) Mix all ingredients together in crock pot or dutch oven. Stick an apple with about 10-15 whole cloves and put in cider mixture. Simmer slowly for an hour.Cranberry juice is also good in this mixture, adjust sugar to your taste.
90 minute Dinner Rolls 2 to 2 1/2 Cups unsifted flour
2 Tbls sugar
1/2 tsp salt
1 pkg Active dry yeast
1/2 cup milk
1/4 cup water
2 Tbls butter or margarine Mix 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120 degrees (very hot to the touch but not boiling). Gradually add to dry ingredients and beat 2 minutes at medium speed. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. On floured board knead 2 to 3 minutes. Divide dough in 12 equal pieces . Shape into balls. place in greased 9 inch pan.
Pour a 1-inch depth of boiling water into a large pan and place it on the lowest rack in cold oven. Set rolls on rack above water. Cover, close oven door. Let rise 30 minutes. Uncover rolls, and remove pan of water from oven. Turn oven to 375 degrees. Bake 20-25 minutes or until golden brown. Serve warm with real butter.
Apple Basil Turkey One 10 to 15 lb Turkey
1 stick of butter
One medium onion, coarsely chopped
One stalk of celery cut in large chunks
One small apple cut in chunks
Chop basil, mix into room temperature butter. Set aside.
Wash turkey and pat dry. Salt and pepper the cavity of the turkey and place onion, celery and apple into cavity.
Loosen skin on the turkey breast and spread basil butter between the skin and the breast meat.
Roast according to poundage instructions on the package.
Sweet Potato Souffle
2 large cans of yams, or 3 lbs fresh yams (reserve 1/2 cup of juice discard the rest
1/2 cup whipping cream
1 1/4 cups brown sugar
1 tsp vanilla
2oz melted butter
1/2 tsp ginger
4 large eggs Mix well on high speed. Add eggs mix on low.
Pour into a 13x9 inch glass baking dish. Topping 1 cup pecans
2 cups shredded coconut
1 cup brown sugar
2 oz butter, melted
2 tsps vanilla
1/3 cup self rising flour
Mix together and put on top of sweet potatoes Bake at 350 degrees for 45 minutes
Grannies Dressing
Bake one 9 inch pan of corn bread and on 8 inch pan of biscuits. Put turkey parts, 2 tsps salt, quarter small onion and one stalk celery, broken, in dutch oven with water to cover. Simmer about an hour. Strain broth. Reserve 1/2 cup of broth, set aside. Put corn bread and biscuits in broth to soak.
1 cup bell pepper, chopped
1 large onion, minced
6 stalks celery, chopped
1 stick of butter Saunte vegetables in butter, add 1/2 cup of broth, simmer until vegetables are tender. Add to bread mixture. 1 can cream of mushroom soup
6 eggs, beaten
1 tsp each, salt and pepper
2 tsps poultry seasoning
1 Tbls sage
Combine all ingredients. Spray 2 9x13 inch pans with pam. Pour mixture into pans and bake at 400 degrees for one hour.


Just a joke folks!!
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