Monday, November 12, 2012

The Cutest Turkey Shaped Dinner Rolls!

Greetings Friends...

This is an updated post from when I first started my blog a year ago and I wanted to share it with you. These darling rolls will bring you RAVE reviews and they are so delicious!! 

                      Turkey Shaped Dinner Roll Tutorial

To start you need a package of 24 frozen rolls. ( I use wheat rolls for the turkeys.)Take frozen rolls out of package and put on  large greased baking pans to thaw (I use 2 pans). When rolls are thawed but still cold preheat oven to 350* 
We start with one single roll.
With your hands press down to flatten but keep round.

Flatten a second roll and cut off about 1/3 of dough. 

Flatten large piece to make tail and attach to first roll by pressing together

Take remaining smaller piece and roll between hands to make a short rope.

Shape into an elongated S and press against front part of first roll to make the head and neck.

    With scissors cut a beak and make the ‘waddle.’
Push a pepper corn in for the eye and a thin slivered almond for the beak.
Here is a close up of the head, beak, eye and waddle.
With scissors cut back of tail to make feathers.  
  Beat an egg well and brush over entire body and tail. (There is NO PHOTO showing this but it very important for the nuts and seeds to stick).
Take sliced almonds and overlapping press in dough to make feathers. Press pepper corns, cracked mixed pepper corns, finely chopped pecans or walnuts, small seeds like sesame or cracked sunflower seeds into body. Press in firmly.
 I also put on  a very light touch of Kosher salt on each roll.
Continue making turkeys. I put 6 turkeys on each pan. This recipe makes 12 LARGE turkeys.
Let rise 20 minutes. Bake for 20 to 25 minutes until golden.  Remove from oven when done and immediately stick two pretzel sticks in bottom pushing way in to make the legs. Let cool for a few minutes. Then using a large spatula place each turkey roll on a cooling rack to cool. Serve warm or at room temperature.
Aren’t these baked turkey rolls just beautiful!. The nuts and seeds are toasted in the oven while the roll is baking And it makes the rolls absolutely delicious! Enjoy!

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Saturday, November 10, 2012

Spiritual 'Notes'

Greetings Friends... (It is a very snowy but beautiful day here.)

In the aftermath of this very Historic and Close presidential election I wanted to share with you the Mormon Tabernacles rendition of the 'Battle Hymn of the Republic.'  I think that it has perhaps, as much relevance and meaning now as it did when it was written. At the inauguration of President Ronald Reagan he said  'The Mormon Tabernacle Choir is Americas Choir.' The lyrics are below the video.

Battle Hymn of the Republic

Mine eyes have seen the glory of the coming of the Lord:
He is trampling out the vintage where the grapes of wrath are stored;
He hath loosed the fateful lightning of His terrible swift sword:
His truth is marching on.
Glory, glory, hallelujah!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
His truth is marching on.
I have seen Him in the watch-fires of a hundred circling camps,
They have builded Him an altar in the evening dews and damps;
I can read His righteous sentence by the dim and flaring lamps:
His day is marching on.

Glory, glory, hallelujah!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
His day is marching on.
In the beauty of the lilies Christ was born across the sea,
With a glory in His bosom that transfigures you and me:
As He died to make men holy, let us live to make men free,
While God is marching on.
Glory, glory, hallelujah!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
His Truth is marching on!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
Glory, glory, hallelujah!
His Truth is marching on!
Amen  Amen

My Sincere prayer and hope is for peace and comfort for us all  on this day and always.


Friday, November 2, 2012

Welcome November

Hello Everyone.... 

I just changed my header and I'm just tickled pink (er... orange) with it. I bought this old dilapadated table (it had been sitting in someones barn for years) and I knew I wanted to use it outdoors and use it for this very purpose. The leaves are really flying here and it's such a beautiful fall day so today....I did it. And I photographed it in my side front yard to boot. As I cut branches from a tree and a bush I could just hear them say....'I'm going to be in a blog photo so that my beauty will last forever in photos'. It brought a smile to my face just 'listening' to them. My dear neighbor Michelle asked where I got the photo from (she actually thought it was from a magazine) and I was THRILLED that she thought it looked that professional. I told her I'd buy her lunch tomorrow when we go to Homegoods for that sweet comment. Yes I know, I know... I broke all the photography rules with the sun streaming through .....but you know I love it anyway!!

Now on to the delicious stuff 
It's been almost a year since I first started my blog and I thought I'd do a reprise of my first post. Hope you enjoy it.
Warm Caramel Creme Apple Punch
The Recipe is from my friend Paula M.
It’s Delicious and So Easy
to make. 
It’s made with Apple Juice or Cider, Brown Sugar, Water,

Cinnamon Sticks & Cream

Pour the apple juice into a pan. Add the

sugar, cinnamon sticks 

and  water and  heat it up.

After its heated you add the cream and pour it into cups

Top it off with whipped cream and a mixture of Cinnamon and Sugar. YUM!
Put a cinnamon stick in each cup for a garnish if you'd like
 ( I thought it made it look and taste even better) 

Don't these photos make you want to dive into the billowy mounds of Whipped Cream? This is heaven in a cup!!!

Here is the recipe. ENJOY!
Warm Caramel Creme Apple Punch

1- 96 oz. bottle Apple Juice or Cider
2 cups water
1 cup brown sugar firmly packed
2 cinnamon sticks broken in half (making 4 pieces)
1 cup cream 
2 cups of sweetened whipped cream or whipped topping
1 cup sugar mixed well with 1 teaspoon ground cinnamon
Cinnamon sticks (optional)
Put apple juice, water, brown sugar and cinnamon sticks in a large kettle and bring to a boil. Remove from heat. Let sit for a few minutes. Pour in cream and stir. (if it’s too hot it will curdle so be careful.) Pour into individual cups. Top with whipped cream and sprinkle the cinnamon/sugar mixture over the top. Add a cinnamon stick as an extra garnish if desired. Makes about twelve - fourteen 8 ounce servings.

Note: I often put the warm punch into a crockpot to keep it warm.


This is a GREAT recipe and I hope you try
 it soon!!!!
Thanks for joining me today.  I love when
you come to visit.... so please leave a comment so that I know that you were here.
From my table to yours,

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Tutorial Tips and Tidbits at Stonegable
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