sausage apple and cranberry stuffing

I tried to copy and paste the recipe but it didn't work. Sadly, I can't/won't spend 10 minutes transferring it by hand, I know, LAME. But... if you liked the stuffing I made for the evening, just click here!

Ginger's Butterflake Rolls

If I can make these on the first try, you can too.

2 packages yeast

1/4 C warm water

1 t. sugar

Dissolve yeast in a small bowl with the above 2 ingredients.

In a mixer, beat 1/2 C soft unsalted butter with 1/2 C sugar until fluffy. Add 3 room temperature eggs and beat.

Add yeast mixture and beat.

Add 4 1/2 C flour and 2 t. salt, beat on low until well incorporated. Turn mixer on medium speed and beat 10 minutes. [I add the flour slowly until the dough pulls away from the bowl]

Put dough ball into a buttered or sprayed bowl and cover with saran wrap - place in refrigerator [I let one batch sit in the fridge overnight and one for only a few hours - both turned out okay - you may even be able to freeze the dough at this point, but not sure].

3 hours before serving, divide dough in half. Roll out each ball on floured surface until 1/4" - 1/2" thick. Spread with softened unsalted butter. Roll up like jellyroll and slice roll of dough into 1 1/2" slices [go big if you like some drama]. Place each slice in a sprayed muffin tin. Repeat with second ball of dough.

Let rise in warm non-drafty spot covered with a dish towel.

Bake in preheated 400 degree oven for 10 minutes.

Sachia's Ruth's Chris Sweet Potatoes!

Ruth's Chris Sweet Potatoes

For the crust:
one-half cup brown sugar
3 tablespoons flour
one-half cup chopped nuts (pecans preferred)
2 tablespoons butter, melted

For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed) *canned is just as good and SO much easier!
1 cup sugar
one-half teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
one-half cup (1 stick) butter, cut into small pieces
Combine ingredients of crust mixture in mixing bowl, and reserve.
Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish.
Sprinkle the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.

Serves eight.

Berries and Coconut Cream

This is a really easy way to make berries and cream a little bit more fancy and delicious!

2 lbs. mixed berries
2 Tbs. granulated sugar
2 Tbs. fresh lime juice
1 cup heavy whipping cream
1/2 cup cream of coconut

-Gently toss the berries, sugar and lime juice.

-With an electric mixer, beat the heavy cream and cream of coconut until soft peaks form. Serve with berries.


Note: I had a difficult time finding the cream of coconut. I heard that you can find it in the asian/ethnic isle in most grocery stores. Supposedly the most popular brand is Coco Lopez. All I could find there was coconut milk (not the same thing). This is the kind that I found, in the liquor isle:

Sexy Strawberries

1 pound of strawberries hulled and cut in half

2 tablespoons of balsamic vinegar

1/4 cup sugar

Gently combine all ingredients and let sit for at least 1 hour but not more than 4.

Pour over ice cream, pound cake, angel food cake, short cake or just eat them plain.

Watermelon Aquas Frescas

Watermelon Aquas Frescas - Yuka's recipe

Blend equal parts cut up watermelon with water until smooth. Chill and enjoy.

Notes:
1.If you don't want to wait for it to chill and want it icy, just add ice instead of water.
I tried this after watching someone make it at dona rosa, here's what they did: for a single serving: get out the cup you'll be serving the drink in as a measuring guide. Cut up enough watermelon to apporx. fit in cup, add a cup full of ice, blend. You may have to add a tiny bit of water to this to get the ice going.

Spanish Rice

Spanish Rice - Yuka's recipe

1 cup long grain rice (white or brown)
1/2 of an onion diced
1/2 of a bell pepper diced
1/2 cup tomato paste
1 1/2 cups water
Cumin, salt, pepper

Fry rice, onion and pepper in a skillet w/ some corn oil for a few min.
Combine tomato paste, water, and spices.
Add to rice mixture.
Simmer covered for 15 min. until rice is tender.

Notes: you need more cumin, salt and pepper than you think. I don't have this one down pat yet so if you find some good adjustments let me know....I've also seen this made where you just put in a chunk of onion and pepper for flavor and remove before serving, but I like to cut it up and leave it in.

Laura Daines added at note about her rice:
-i add lots of chili powder along with cumin in my mexi rice, and sometimes some jalapeno, cilantro and maybe some carrots (whatever i have). but the chili powder/cumin/onion/tomato paste mixture is key.