Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


And here are the rolls

Clover leaf rolls

 

These are a basic butter-dipped dinner roll in a clover leaf shape. I make this recipe all the time, but this is the first time I’ve made this shape. I thought I’d get all fancy for the holiday.

These were fun to make. You cut the dough into 18 pieces. Each piece is then cut and rolled into 3 rolls. You drop the rolls (made of 3 balls each) into greased muffin tins, coat them with butter and let them rise. Before placing them in the oven, coat them with some more butter.

Some of the rolls didn’t hold together so there are a few bite-sized rolls. I’ve already eaten a few, which means there aren’t exactly 18 rolls anymore. There should still be plenty for tomorrow.


Cranberry-Orange Relish and PawPaw Recipes

I made cranberry-orange relish yesterday as a Turkey Day side dish and I believe the orange in both the relish and my first attempt at pawpaw preserves is what I don’t like.

My aunt, Shirley, did like the relish. I think she and I are the only ones that tried it. I used the recipe on the back of the cranberry bag:

Cranberry-Orange Relish

1 bag (12 oz.) cranberries, rinsed
1 medium orange, seeded and quartered
3/4 cup of sugar, more or less to taste

1. Chop the cranberries and orange in a food processor.
2. Add 3/4 cup of sugar to the dish. Add more or less to taste
3. Let set for several hours or overnight in refrigerator before serving.

I could have used more sugar to see if that would have balanced out the twang of the orange. I also probably didn’t peel off enough of the pith (white part on the orange) and that’s bitter.

For next year’s batch of pawpaws, I plan to use a recipe a woman gave to Chris when she learned I was canning some of our fruit:

PawPaw Butter

1 1/2 quart pulp
1 quart sugar
1 package of Sure-Gel
1/4 lime or lemon juice.

Hopefully I’ll like this recipe much better than our own.