Gratitute Dinner Rolls

This is a great place to see pictures of how to make dinner rolls, and how to make them "Gratitude" rolls.
http://www.howdoesshe.com/delicious-dinner-rolls

Grandma Roberts' Hot Rolls and Cinnamon Knots

This is my Aunt Susan's recipe. She brings them to our Christmas party, and my mouth waters every time I think of those cinnamon knots. They always go quickly! Note: Be sure to read the whole recipe before starting!

Mix together and bring to a boil:
2/3 c. water
1 T. butter
2 T. milk
sprinkle salt

Add:
2/3 c. potato buds, remove from heat and stir until fluffy like mashed potatoes, set aside.

In a liquid measuring cup, to 1/2 c. warm water add:
1 T. sugar
2 T. yeast
Let set until yeast dissolves and rises, about 10 minutes.

In a small bowl, beat 3 eggs together and add:
1/2 c. sugar
1/2 c. oil

Stir 3/4 c. very HOT water into the potato mixture, put in mixing bowl with 1 c. sifted flour and begin mixing. Add yeast mixture and egg mixture, and beat well. Add about 5 cups flour and 2 t. salt (sifted together). Mix well. Put dough into greased bowl and let rise for about 1 to 1 1/2 hours until doubled.

Dinner rolls: Roll out, cut, and let rise in a greased pan until doubled again.

Cinnamon knots: Roll out, cut into 3/4" strips. Dip into melted butter, then roll in a sugar, cinnamon mixture. Tie into a knot and let rise in greased muffin pans until doubled.

Bake 375 for 9 minutes or until lightly browned.

Aunt Dianne's Rolls

2 c. warm water
2/3 c. dry instant milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4-5 c. flour
Mix ingredients by hand in order given. Knead for about 8 minutes. Let raise once until double in volume. Punch down and turn out on a floured borard or pasty cloth. Divide in two and roll into a 10" circle. Brush with melted butter. Cut each circle of dough into about 18 triangles. Start at the widest end and roll each one in a crescent roll fashion. Place on a greased baking sheet with the point on the bottom of each roll. cover well with plastic wrap and freeze until ready to use. Remove from the freezer about three hours before you wish to bake them. They may also be thawed overnight in the fridge. Makes about three dozen.  Bake at 375 for 12-15 minutes.

Mom's Gravy

This is the best recipe for gravy ever; it never fails! I use this recipe as a base for creamy soups and sauces as well. It is extremely low-calorie unless you add cream to it, which is certainly not necessary. It can also be made gluten free as long as you use gluten free boullion cubes or broth.

Mom's Gravy

3 c. cold water and 6 chicken-flavored boullion cubes or just 3 c. chicken broth
1 c. milk
4 T. corn starch
Salt

opt. drizzle Kitchen Bouquet (It's a liquid in a bottle, it's "browning flavoring")

Whisk the first three ingredients together in a saucepan, slowly turning the heat up to a simmer. Keep whisking until thickened. Add salt to taste. Add a drizzle of Kitchen bouquet, not too much. Makes one quart.

You can also used Beef-flavored boullion or beef broth for a brown gravy.

You can add any meat drippings, cream, or any other combination of seasonings.

Grandma Nielsen's Famous Fruit Cocktail

This was my grandma England's mother's recipe. Grandma England used to set the table so beautifully for Thanksgiving, and there was always a dish of this cocktail in the middle of each plate. It has become a tradition to serve this as an appetizer at Thanksgiving. My mom and my sisters and I always get together every Fall to make this cocktail with the fruit from our trees. Then we have yummy fresh fruit all Winter long!

3 qt. syrup (2 parts water, 1 part sugar), cooked and chilled
46 oz. orange juice
46 oz. pineapple juice
1/3 bunch peaches, peeled and diced
1/3 bunch pears, peeled and diced
5 lbs green grapes, halved
4 cans pineapple tidbits
1 large bottle maraschino cherries, cut in halves

Add all fruit to the juice and cold syrup. Put in containers and freeze. I think it's best when served partially frozen with a shot of Sprite in it.

Lucious Lemon Pie

This is a favorite at Thanksgiving. It's from our Nielsen family cookbook, submitted by Sheri Nielsen.

1 c. sugar
3 T. cornstarch
1/4 c. water
1 T. butter
1 T. grated lemon rind
1/4 c. lemon juice
3 unbeaten egg yolks
1 c. milk
1 c. sour cream
1 baked pie shell
Whipped cream

Make a paste with the cornstarch and water. Combine in a saucepan with the sugar. Add butter, lemon rind, lemon juice, and egg yolks. Cook over medium heat stirring constantly until thick. Cool completely. Fold in sour cream. Spoon into baked pie shell. Chill at least 2 hours. Serve with whipped cream on top.