Sunday, November 8, 2009

Crockpot Dressing, Crustless Pumpkin Pie, Butter Horn Rolls

I've been cooking all day! Our camping club had our annual Thanksgiving dinner together and eating was a big part of the agenda. (Although we did conduct a short meeting!). I had signed up to make a turkey (which I did in the roaster) and dressing (which I made in the crockpot). I started both of them this a.m. After an easy lunch (of Subway) I started itching to make some additional food items to take to the dinner. One of our family favorites is crustless pumpkin pie. The majority of the carbs in pumpkin pie is in the crust so if we cut the crust out of the picture then we can enjoy with less guilt! I found this recipe on the Eagle Brand Sweetened Condensed Milk can back in 2005 and have made it year round ever since! But that wasn't enough. I figured there might not be many rolls at the potluck, so I started hunting for a yeast recipe that wouldn't take hours and hours. I found one that I was able to throw together very easily - plus they were delicious. I love it when a new recipe works out. I'm going to share recipes for the dressing, pumpkin pie and the rolls.

Crock-Pot Dressing

1 cup butter
12 to 13 cups bread cubes (2 X 14 oz pkgs)
2 cups chopped celery
2 cups chopped onion
¼ cup parsley
2 beaten eggs
4 cups chicken broth
1 tsp poultry seasoning
1 ½ tsp salt
1 ½ tsp sage
1 tsp thyme
½ tsp pepper
½ tsp marjoram

Mix all ingredients together in crock pot. Cook on high for 45 minutes, then turn to low and cook 4 to 6 hours.

Variation: May add cut-up turkey or chicken, if desired.

Original recipe called for 1 (8 oz) can drained mushrooms.

Perfect “Crustless” Pumpkin Pie

1 (15 oz) can pumpkin (2 cups)
1 (14 oz) can sweetened condensed milk (I used no fat)
2 eggs
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp salt

Preheat oven to 425 degrees F. With wire whisk or mixer, beat all ingredients. Pour into a pie pan (greased). Bake 15 minutes. Reduce oven heat to 350 degrees F. Continue baking 35-40 minutes or until knife inserted 1 inch from edge comes out clean. Cool. Garnish as desired. Store covered in refrigerator.

The original recipe called for it to be put into an unbaked 9-inch pie crust.

Butter Horn Rolls
(from America’s Best Lost Recipes Cookbook)

Makes 24 rolls

12 tsps (1 ½ sticks) unsalted butter – DIVIDED
1 cup warm milk (110 degrees)
½ cup sugar
3 large eggs
4 ½ - 5 cups all-purpose flour (I substituted one cup of regular for whole wheat flour)
1 pkg rapid-rise or instant yeast
1 ½ tsp salt

1. Lightly grease a large bowl with cooking spray. Melt 8 tbsp of the butter in a small saucepan over medium heat; let cool. Mix the melted butter, milk, sugar and eggs in a large measuring cup. Mix 4 ½ cups flour, the yeast, and salt together in the bowl of a standing mixer fitted with the dough hook. With the mixer on low, add the milk mixture. After the dough comes together, increase the speed to medium and mix until shiny and smooth, 4 to 6 minutes. (If the dough is sticky after 3 minutes, add the remaining ½ cup flour, 2 tbsp at a time.) Turn the dough out onto a heavily floured work surface, shape into a ball, and place in the greased bowl. Cover the bowl with plastic wrap and let rest in a warm place until the dough is doubled in size, about 1 hour.

2. Spray two baking sheets with cooking spray. Melt the remaining 4 tbsp butter over medium heat; let cool. Divide the dough into three equal pieces. Working on a lightly floured work surface, roll each piece of dough into a 10-inch circle; brush with melted butter. Using a knife or pizza cutter, cut each circle into eight equal wedges. Starting at the wide end, roll up the dough, ending with the pointed tip on the bottom. Place 2 inches apart on the prepared baking sheets and curl in the ends slightly to form a crescent shape. Cover the rolls with plastic wrap coated with cooking spray and let rise until the rolls are doubled in size, about 45 minutes.

3. Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 325 degrees. Bake the rolls until golden brown, 25 to 30 minutes, switching and rotating the baking sheets halfway through baking. Serve hot or warm.

Everything turned out wonderful and tasted just great! The new recipe was the rolls and they will now move into the "keeper" recipe file.

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