Thanksgiving 2014

Thanksgiving 2014 - Pilgrims

I’m putting together my list for next Thursday and thought I’d share a few recipes I’ll be using.  The Overnight Rolls Recipe is from Trisha Yearwood  and I love it.  I’ll be making the dough and baking these this weekend, then place in the freezer until they are popped back  into the oven to warm up for Thanksgiving..  This is the easiest yeast roll recipe I’ve ever made and they taste like my Grandma Leona used to make.  I’ll also be making my pie crust dough this weekend, patting into discs and then wrapping in saran wrap and foil for the freezer.  These will go into the refrigerator to thaw a day before pie baking time.  In addition to our pumpkin pies, I’ll be making this Caramel Upside Down Cake which was tweaked from a 1940’s cookbook of my Grandma Bertha.

Menu:  Roasted Turkey, Stuffing, Mashed Potatoes, Gravy, Sweet Potato Casserole, Yeast Rolls, Butter, Cranberry Sauce, Caramel Upside Down Cake, Pumpkin Pie and Whipped Cream

Here is the schedule (I’m doing this more for me than you)

90% of grocery shopping is done

Turkey is in freezer defrosting

This weekend – Make yeast rolls and pie crusts for freezer, Set table

Monday – Last few shopping items

Tuesday – Pie crusts – freezer into refrigerator to thaw

Wednesday – Make pumpkin pies,  caramel upside down cake, whipping cream, and sweet potato casserole

Thursday – Take rolls out of freezer, Turkey goes into oven at 10 a.m., Make stuffing, Cook green beans, mashed potatoes, gravy cranberry sauce, butter and salt/pepper on the table.

Cooking is one way of expressing love to my family.  I pray you have a blessed Thanksgiving.

Apple Cake - finished
Caramel Upside Down Cake

Pie Crust - discs
Pie Crusts shaped in circles and wrapped for freezer.


Overnight Yeast Rolls

I stumbled across this recipe as I was prepping vegetables in my kitchen one Saturday morning.   I wasn’t really paying attention to the TV until I noticed Trisha Yearwood demonstrating a yeast roll recipe that sat overnight after being mixed together.  But I was hooked when the rise overnight dough was then spooned into muffin tins and immediately baked.  They didn’t even need to rise.  But there was more – the dough would keep for several days in the refrigerator allowing  fresh rolls to be baked daily.   Because of wheat intolerances in our family, the self rising flour in Trisha’s recipe didn’t work so I made a few changes; however I have referenced Trisha’s recipe below to give credit where credit is due.
 Screen Shot 2013-04-07 at 8.53.37 PM
Overnight Yeast Rolls
Yields 4
This recipe allows you to let your refrigerator do some of the work and have homemade rolls fresh from the oven all during the week.
Write a review
Prep Time
25 min
Prep Time
25 min
  1. 1 (1/4-oz) envelope active dry yeast - 2 1/2 tsp of dry yeast
  2. 2 cups warm (100 to 110 degrees) water
  3. 3/4 cup (1 1/2 sticks) butter, melted
  4. 1/4 cup sugar
  5. 1 large egg
  6. 4 cups of spelt flour or your choice of flour
  7. 6 tsp of baking powder
  8. 1 1/4 tsp of salt
  1. Combine yeast and warm water in a small bowl; let stand 5 minutes.
  2. Beat butter and sugar on low speed with an electric mixer until blended; add egg, beating until blended.
  3. Add yeast mixture, beating until blended.
  4. Mix flour, baking powder and salt together in a bowl.
  5. Gradually add flour mixture into wet, beating until smooth.
  6. Pour dough into a 2-quart greased bowl.
  7. Cover and chill overnight.
  1. Preheat oven to 400 degrees.
  2. Spoon dough into greased muffin tins.
  3. Bake 18 to 20 minutes or until golden.
  1. Serving rolls for a holiday or special dinner? Make the dough up 1-2 days before hand. The prep work has been done, the mess cleaned up and baking is all that is left.
Adapted from Trisha Yearwood
Adapted from Trisha Yearwood
Deliciously Inspired