PUMPKIN MANIA - November 24, 2009

Pumpkin Mania

Greetings and Happy Thanksgiving to all the wonderful fans of Rosalie Serving.

Since Thanksgiving is Thursday,
November 26, and this is just a few days prior to the big feast, what
else is there to talk about, but food?

Well, there are of course, the real reasons, namely, the blessings of
having family all around us, the awesome privilige of living in the
greatest country on earth(for the time being), and of course, being
able to serve the King of Kings, and Lord of Lords, the Lord Jesus!

But getting back to the fleshly lusts, one of which is eating, let's
talk about the biggest dinner of all.
Now, we all know there will be roasted turkey, your mom's best
stuffing, and of course something pumpkin.

Did you know there is Pumpkin Mania going on? Pumpkin soups, pumpkin
pasta sauce, pumpkin cookies,pumpkin Brulee, Pumpkin Smoothies,Pumpkin
Cassaroles, Pumpkin cakes, and of course 40 versions of Pumpkin Pie!

What is it about Thanksgiving, that all of us crave pumpkin? Is it
that first taste of warm pumpkin pie along with a big dollop of
whipped cream, or is it the long awaited pumpkin bread slathered with
butter?

Well in any case, my offering is a Praline Pumpkin Pie. I chose this
one, because I really feel sorry for all the diabetics that would also
like to indulge, but worry about a sugar high. This pie is delicious
just as is, but can be made just as delicious by using sugar free
puding, sugar free caramel topping, and using Splenda for the sugar.
This way everyone wins.

So, since we have the pumpkin pie, what else is a must on the table?
You may say the sutffing, or the sweet potato cassarole. or the gravy,
but I say SWEET YEAST ROLLS! Yes! Can you smell them right now?
C'mon folks, you've just got to make my Sweet Yeast Rolls, right out
of my Rosalie Serving Country Cookbook.
And, if you want to, you can even throw them, just like they do at
Lambert's restaurant.

So, have fun, and make up these awesome recipes. Remember, if you
want a cookbook, just let me know, and I will be glad to ship one to
you. Be Blessed everyone, and Happy Thanksgiving!

Rosalie

Recipe - SWEET YEAST ROOLS

SWEET YEAST ROLLS - NOVEMBER 23, 2009

NOTE: These are the famous yeast rolls that were served from our
Country Kitchen during the Old Thresher's Country Fair, held yearly in
Elsberry, Missouri. They were made right on the spot from morning
until the last meal was served. People would stand in line for a hot
roll, and it was said that they walked around the Fair Grounds holding
a hot roll rather than funnel cakes or cotton candy. You will always
cherish this recipe.

2 tablespoons yeast
¼ cup warm water

3 eggs, beaten
1 cup luke-warm water
½ cup melted butter

5½ cups flour, divided
2 teaspoons salt
2/3 cup sugar

½ cup melted butter, divided
½ cup sugar, divided

melted butter
sugar

1. Preheat oven to 400 degrees. Dissolve yeast in ¼ cup warm water
using fork to mix thoroughly. Set timer and let stand 10 minutes.
Yeast will foam up high and look pasty.

2. In large glass bowl, add beaten eggs, 1 cup lukewarm water, ½ cup
melted butter and the foamy yeast; stir together.

3. Add 3 cups flour, salt, and sugar to wet ingredients; dough will be
sticky. Add additional 2 cups flour and turn out onto floured surface.
If dough is still too sticky, add the remainder flour and knead
together gently. Do not overwork dough. Coat glass bowl with olive oil
or cooking spray. With floured hands, place dough in bowl. Dough
should be very soft. Cover with towel and place on top of stove in a
warm place. Let rise to double in size, about 1 to 1½ hours.

4. Place dough on floured surface; cut dough ball in half. Roll dough
with rolling pin, dusting lightly with flour as needed, to a 12 by
15-inch rectangle. With pastry brush, brush dough with ¼ cup melted
butter. Sprinkle ¼ cup sugar over butter, adding more if desired. Roll
rectangle (wide end) into jelly-roll fashion. Using a serrated knife,
cut slices 1 to 1¼-inch thick. Place cut-side up in greased muffin
pans. Continue to process the other half of dough as above. Let rolls
rise in warm place until double in size, at least another hour.

5. Bake in oven 10 to 12 minutes or until golden on top. Remove from
oven and brush with melted butter; sprinkle with sugar. Serve warm for
best taste. Yield: 2 dozen rolls.

RECIPE - WHIPPING CREAM BISCUITS-NOVEMBER 11, 2009

 

Whipping Cream Biscuits (Time: 15 minutes)

NOTE: These biscuits are so simple, my son Scott would whip them up while I made breakfast. They will actually melt in your mouth with goodness.

2 cups self-rising flour

 

1¼ cups heavy whipping cream, a little more if needed

butter or jam for topping

1. Preheat oven to 400 degrees. Combine flour and cream, stirring with a fork until blended. The dough may be stiff, but will come together. Turn out onto a lightly floured surface; knead 3 or 4 times. Dust with a little flour beneath dough to avoid sticking and roll dough to a ½ inch thickness. Cut dough with a 2-inch biscuit cutter.

2. Place biscuits, sides touching, on a lightly greased baking sheet and let set for about 5 minutes. The biscuits will rise as they set. Place pan in oven and bake for 10 to 12 minutes. Serve warm with butter and jam. Makes 12 biscuits.

BLAST THE FAT - November 11, 2009

November 11, 2009
Blast the Fat
 
Greetings to all my dear friends who love to cook and eat the fruit of your labor.  Isn't God good to let us have the pleasure of taste? 
 

The only problem is of course,  that all that tasting usually ends up in our belly...in more ways than one.  Whether you are a man or a woman, the biggest weight complaint is belly fat. 
 
Now, back in the Victorian era, everyone wore corsets. These were tight fitting undergarments that shaped the body nicely and sucked in the stomach.  Maybe we should return to corsets.
 
Or, how about us women pretending we're pregnant?  We could all go out and purchase pretty maternity tops and cover up the protrusion, and since ladies are expecting much older these days, no one will ever know.
 
But, since the former two have issues, how about a more natural way?  There are actually foods that Blast the Fat!  These foods help in loosing weight and they kick-start your metabolism.
 
I have a few to recommend:
 
Samon- lowers appetite
Coffee- loaded with antioxidants, burns calories
Yogurt-prevents body from storing fat
Eggs-  breakfast energy
Walnuts - good snacks
Grapefruit - burns fat
Green tea - raises metabolism
Oatmeal - fiber and filling
 
Notice that one of these fat blasters was eggs, and the people in the know tell us that breakfast is the most important meal.  It will help us stoke the fire for the entire day. 
 
That brings me to the recipes  for your Thanksgiving breakfast!  Cook up the eggs, and don't forget the biscuits and gravy.  Your family will love this meal almost as much as the afternoon Turkey.
 
Love you all!
Rosalie