It’s always great to meet people in person after following their blog, so it’s almost like you know them already even though you’ve never met face to face! Yesterday my twin sister and I met up with Christina (www.dinneratchristinas.com), Mara from (What’s for dinner) and Mel from Bites of Life
I want to give a special shout out to Christina who drove 40 minutes from her house to pick me up on the way! It was great to have that time to talk in the car on the way up. Christina also brought her boyfriend’s sister Di and her boyfriends brother’s wife as well, so we had a great group.
My food pictures didn’t turn out well, the lighting was too dark.
Then it was home, grocery shopping, and getting ready for the week!
I can’t believe it’s the week of Thanksgiving already! What dishes are you making for it?
I’m doing the turkey, stuffing, garlic mashed potatoes, and I am going to try my hand at making these rolls I saw at www.saveur.com. They are called Gergenes Fluffy Rolls
They are NOT the healthiest thing to make, but hey it’s Thanksgiving!
These light and buttery rolls are named after Georgene Hall, a cook near Memphis, who perfected them in the early 50’s. This is the perfect example of a recipe that still is delicious even with the test of time.
1 1/4 cups milk
1/4 cup vegetable shortening
3/4 cup sugar
1 tsp. salt
1 7-gram packet active dry yeast
2 eggs, lightly beaten
4 cups flour
3/4 cup butter, melted
1. Combine milk, shortening, sugar, and salt in a saucepan and cook, stirring, over medium heat until sugar dissolves. Remove from heat; set aside to cool.
2. Dissolve yeast in 1/4 cup lukewarm water in a large bowl; set aside until foamy, about 10 minutes.
3. Pour milk mixture into yeast. Stir in eggs and gradually add flour. Stir with a wooden spoon until dough gets stiff, then use your hands (dough will be sticky, so grease your hands with a little butter). Brush a small amount of butter on the inside of a large bowl and on one side of a sheet of waxed paper. Place dough in bowl, cover with buttered wax paper, and lay a damp dishcloth on top. Set aside to rise until doubled in bulk, at least 3 hours.
4. Turn out dough onto a lightly floured surface. Knead until elastic, then roll out to 1/2″ thickness. Cut dough with a 3″ biscuit cutter, dip each round into melted butter, and fold in half. Line up, round edges up, sides touching, on a cookie sheet. Cover as in step 3, and set aside to rise, at least 2 1/2 hours.
5. Preheat oven to 350°. Bake until golden, about 15 minutes. Serve warm.
Can’t wait to hear what you are making….are you trying something new?