With Thanksgiving right around the corner, it’s time to start digging through those old family recipes you often make for this special occasion. Sometimes, though, it’s fun to throw in a new dish to see if it becomes a new family favorite.
Here are two recipes you might want to serve this holiday season – Pecan-Topped Sweet Potatoes and Aunt Blanche’s Cloverleaf Rolls. They’re both delicious and will surely please the family and friends who gather around your Thanksgiving dinner table this year.
PECAN-TOPPED SWEET POTATOES
3 cups mashed sweet potatoes, cooled
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup cold milk
1/2 cup butter, melted
Topping:
1/2 cup brown sugar, packed
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
1 teaspoon cinnamon.
Preheat oven to 350 degrees. Butter a 2-quart casserole dish and set aside.
In a large bowl, combine the sweet potatoes, brown sugar, eggs, vanilla, milk and butter. Blend completely. Spoon into the baking dish.
In a medium bowl, combine the topping ingredients. Sprinkle over the top of the sweet potatoes.
Bake at 350 degrees for 30-45 minutes or until the top is browned and the center is not jiggly. Serves 12.
AUNT BLANCHE’S CLOVERLEAF ROLLS
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
3 tablespoons sugar
2 tablespoons shortening
1 large egg
1/2 teaspoon salt
3 to 3 1/2 cups all-purpose flour
1/4 cup butter or margarine, melted to brush on top of rolls after they are baked
Combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes.
Combine yeast mixture, sugar, shortening, egg, salt and half of the flour in a large mixing bowl; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
Punch down dough, turn it out onto a lightly floured surface and knead the dough 8 to 10 times. Lightly grease muffin pans. Shape dough into 1-inch balls; place 3 balls in each muffin cup. Cover and let rise in a warm place (85 degrees) 40 minutes or until doubled in bulk.
Bake at 400 degrees for 10-12 minutes or until golden. Brush rolls with melted butter
Makes 12 to 15 rolls.
Note: You may make the dough up to 4 days ahead of time and just cover it and refrigerate it until it’s time to bake them. (If chilled, let dough return to room temperature before proceeding.)
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
