If you’re preparing a Thanksgiving dinner, it’s good to start planning your menu early. Will you stick with what you make year after year, or will you add something new this year?
Some people like to include appetizers, while others skip those because they don’t want to fill up before the traditional Thanksgiving feast of turkey, dressing and the other fixings. Here are two recipes to satisfy both camps – one for the rolls that almost always accompany a holiday meal and another for Mushroom Puffs, a tasty appetizer.
The recipe for rolls calls for the use of a blender or food processor, and it’s not only quick and easy to make, but also produces rolls that are light and fluffy inside. You also need a blender or food processor to make the Mushroom Puffs, a delicious start to your Thanksgiving dinner.
BLENDER YEAST ROLLS
1 cup warm milk (110-115 degrees)
1 (1/4-ounce) package dry yeast
1/4 cup sugar
2 eggs
1/4 cup vegetable oil
3 1/4 cups all-purpose flour
1 teaspoon salt
In a blender, combine the warm milk, yeast, sugar, eggs and oil; cover and process on low speed for 30 seconds or until well-blended.
In a large bowl, combine the flour and salt. Add yeast mixture, stir with a spoon until combined (do not knead). Cover and let rise in a warm place until doubled, about 30 minutes.
Stir down dough. Fill 12 greased muffin cups half full. Cover and let rise again until doubled, about 30 minutes.
Bake at 350 degrees for 18-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Makes a dozen rolls.
MUSHROOM PUFFS
4 ounces cream cheese, cubed
1 (4-ounce) can mushroom stems and pieces, drained
1 tablespoon chopped onion
1/8 teaspoon hot pepper sauce (optional)
1/2 teaspoon sugar
1 tablespoon horseradish sauce
1 (8-ounce) tube crescent roll dough
In a blender or food processor, combine cream cheese, mushrooms, onion, hot sauce (if used), sugar and horseradish sauce; cover and process until blended.
Unroll crescent dough; separate and make into 4 rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with the long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 degrees for 8-10 minutes or until puffed and golden brown. Makes 20 appetizers.
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Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
