Okay fellow Thanksgivingites! Tomorrow “should” be the day to begin cooking for your grateful gathering! Below are two great recipes that were mentioned in the earlier post for a sure to delight Thanksgiving dinner!
1. Betty Crocker Recipe Book, 1979 Edition – Refrigerator Roll Dough:
1 package of active dry yeast
1 1/2 cups of warm water
1 cup of UNSEASONED luke warm mashed potatoes (can use instant plain)
2/3 cup of sugar (choose your type, lower glycemic index is “in the raw” sugar, even lower would be xylitol)
2/3 cup of Spectrum Organic All Vegetable Shortening (palm oil, no trans fats and non-hydrogentated)
2 whole eggs (best to buy cage-free and organic, flavor is rich)
6 to 7 cups of all purpose flour (if you want lower carb, half of this should be whole wheat flour (organic please) (King Arthur is a good brand as well as Arrowhead Mills) Others may be fine, I use these the most and are good quality.
Important: dissolve yeast in large metal bowl or large ceramic bowl in warm water. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth (use your paddle in an electric mixer for breads if you have this, if not just a large heavy mixing attachment). Mix in enough flour to make dough light, fluffy and easy to handle. Turn dough on to lightly floured surface; knead until smooth and elastic about 5 minutes. Place in greased bowl and turn greased side up. Cover bowl tightly with plastic wrap. Refrigerate at least 8 hours, but no longer than 5 days.
Remove from refrigerator, punch down dough and separate into 4 equal parts. Use 1/4 of the dough for any Dinner Roll recipe (below).
Whole Wheat Refrigerator Roll Dough: Substitute 3-4 cups of white flour with wheat for the 2nd addition of all purpose flour.
Cloverleaf Rolls – Shape 1/4 of the refrigerator dough into 1 inch balls. Place 3 balls each in each medium sized greased muffin cup (2 1/2 x 1 1/4 inches). Brush with butter that is softened. Cover with mildly damp clean cup towel and let sit in warm place in kitchen for 1 hour to rise. Heat oven to 400 degrees. Bake until golden brown, 15 to 20 minutes.
End of Recipe –
Graham Cracker Crust and Cheesecake with Low Carb Twist
Preparation time: 15 minutes approx. Bake 1 hour and 10 minutes
1 3/4 cups of Graham Cracker Crumbs (I purchase from Whole Foods or other health foods to get one without High Fructose Corn Syrup) I use Mi-Del brand and put in the food processor to make my own crumbs. If you do not do this, you get a chemical laiden brand with high fructose corn syrup and many other things from regular grocery which is high glycemic)
1/3 cup of butter melted
1 1/4 cups of sugar divided (I do not use sugar making the crust, this will be less if you want low carb)
3 packages of either low fat, full fat or no fat cream cheese (8 ounces each)
2 tsp vanilla
3 eggs (organic, cage free for best taste)
1 cup of organic sour cream (best one I found is Horizen low-fat sour cream in red container -this is sumptuous! and less glycemic to my sense)
1 can cherry pie filling (this is standard, but if you want low carb – here is the substitute: you can use whatever fruit you like, like sour cherries or fresh strawberries, but to make a glaze to mix with the fresh fruit I get a jar of strawberry jelly that has no sugar added to it, put in sauce pan with just enough water to make the jelly fluid but thick and squeeze of lemon for tartness, heat and stir until smooth, thick looking glaze to your liking, then take your cut up fresh fruit and stir up with this glaze and pour over the cooled cheesecake that has been in refrigerator overnight or 4 hours already. (see below) Ready to serve.
Directions: Preheat oven to 350 degrees if using SILVER 8 or 9 inch springform pan, preheat to 325 degrees if using dark non-stick 8 or 9 inch springform pan. Mix graham cracker crumbs, butter and (optional 1/4 cup of sugar) (if you want low carb, don’t add the sugar to this, the crackers are sweet enough) Press firmly on bottom of pan and 2 1/2″s up the side of the pan. Set aside.
In mixer, beat cream cheese, remaining 1 cup (or little less) of sugar (try xylitol in this) and the vanilla in large bowl on high speed until well blended. Decrease to low speed and add eggs 1 at a time, mixing on low speed just until blended for each egg. Add sour cream, blend and pour into the crust.
Bake 1 hour to 1 hour and 10 minutes until center is set. Turn oven off leaving door slightly ajar. Leave cheesecake in oven 1 hour. Remove and cool completely. Refrigerate 4 hours or overnight. Remove the springform side of the pan, place on serving dish and top with your favorite filling (above). Makes 16 servings. Refrigerate leftovers.
End of Recipe–