Now is the time to start planning your dinner menus for the upcoming holidays so you have plenty of time to get all the necessary ingredients, especially if you are thinking of trying a few new recipes.
There’s nothing like the traditional dishes your mother or grandmother made year after year. However, you can still enjoy those favorites, but with a new twist.
For instance, sweet potatoes have long been a served at Thanksgiving dinners, but chances are apricots weren’t part of the dish. The following recipe for Sweet Potatoes and Apricot Bake includes the tasty fruit for a different take on the traditional side dish
Many of us have fond memories from our childhood of the aroma from the freshly baked bread that always accompanied our family holiday dinners. Well, you can make your own Batter Dinner Rolls for your dinner this year, without all the trouble some home-made recipes entail. These light, fluffy rolls taste as delicious as they smell, and there’s no kneading or rolling the dough.
These two recipes are so tasty, they might just become part of a new holiday tradition for you and the next generation!
SWEET POTATOES AND APRICOT BAKE
2 (15-ounce) cans cut sweet potatoes
1 (15 1/4-ounce) can apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons molasses
Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased, shallow, 1-quart baking dish; set aside.
In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices and molasses until smooth. Bring to a boil, stirring constantly. Cook and stir for a minute or two or until thickened. Remove from heat and pour over sweet potato mixture.
Bake, uncovered, at 375 degrees for 10-12 minutes or until bubbly. Makes 6 servings.
BATTER DINNER ROLLS
2 (1/4-ounce) packages active dry yeast
1 cup warm milk (110-115 degrees)
1/2 cup shortening
2 tablespoons sugar
1 teaspoon salt
2 eggs, beaten
3 cups all-purpose flour
In a large mixing bowl, dissolve yeast in warm milk. Add shortening, sugar, salt, beaten eggs and 2 cups of flour. Beat by hand about 2 minutes. Stir in remaining flour until smooth. Cover and let rise in a warm place until doubled, about 30 minutes.
Stir batter vigorously for about 25 strokes (the dough will be slightly sticky). Spoon into 12 greased muffin cups. Tap pan to settle the batter. Cover and let rise until batter reaches tops of cups, about 20 minutes.
Bake at 400 degrees for 10-15 minutes or until golden brown. Brush with melted butter. Makes a dozen rolls.
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 firstname.lastname@example.org and I’ll see if I have it.