Grandma Hutch's Ice Box Rolls

I grew up eating these rolls of my Grandma Hutch's. She often made them at Thanksgiving and I remember very clearly using them to sop up gravy and mashed potatoes. My Grandma Hutch was an excellent baker so anything that came out of her oven was delicious. 

There are many things I love about this recipe - the fact that it is from my Grandma and has been handed down to her daughters (my aunts) and now to me. The fact that they are called "Ice Box" rolls because you must refrigerate them overnight before letting them rise. 

And I also love that this recipe allows you can to make three separate things: dinner rolls, cinnamon rolls, or pizza dough. I think this recipe is a wonderful example of how inventive and creative women in my Grandmother's generation were!  They couldn't run to the store for pre-made pizza dough or rolls in a can or frozen cinnamon rolls...they made all of that from scratch. I have now made all three and I like the cinnamon rolls the best but my husband  votes for the dinner rolls with a dab of melted butter on top. 

Grandma Hutch's Ice Box Rolls
From My Grandma
Printable Version
Ingredients

1 tablespoon Crisco

¼ cup sugar

1 ½ teaspoon salt

1 ¼ cup hot water

1 egg

4 cups sifted flour

1 package yeast

Directions

Put Crisco, sugar & salt in bowl.  Add hot water.  Stir to mix and melt Crisco and dissolve the sugar and salt.  Add 2 cups of flour and yeast and stir.  

Add beaten egg and mix well.  

Add the last 2 cups of flour, mix well.  Cover and place in refrigerator overnight.

For Dinner Rolls:  For rolls, shape & put in greased pan to let rise for 3 hours.  Bake @ 425 degrees for 17 minutes. 

For cinnamon Rolls:  Can be made into cinnamon rolls too!  Roll out dough, spread with margarine, brown sugar, sprinkle with cinnamon & nuts if you like. 

Roll up as a jelly roll, cut and place in greased pan with a little margarine & brown sugar in the bottom of the pan which will make a caramelized topping on the rolls.   Let rise for 3 hours, bake at 425 degrees for 17 minutes.  After removing from oven, immediately flip out onto wax paper to cool.

 

For Pizza Dough:  Use as is, roll out and place in pizza pan, no need to rise. Grease the bottom of the pan before placing the dough on it. Top with sauce and your favorite pizza ingredients. Bake at 425 for 17 minutes or until cheese is golden and bubbly.

Cranberry Chutney

Because my photo software recently went on the blitz, this Cranberry Chutney is the one and only recipe from Thanksgiving this year that can actually I blog about. Boo hoo hoo. I wanted to share with you an amazing brie and truffle oil appetizer and a couple other recipes that I made over Thanksgiving, but the photos didn't survive. Guess I'll have to make them again sometime. 


I found this Cranberry Chutney recipe on Closet Cooking. I loved how it was a totally different spin on traditional cranberry sauce and how it incorporates so many different ingredients: jalapeno, apples, raisins, ginger. 


This was the easiest thing I made on Thanksgiving day, all you do is cut things up and cook them all in a big pot. It smelled heavenly while it simmered and was very delicious. Tangy, sweet, and savory all at the same time. It made a nice big batch and we were able to use the leftovers on turkey sandwiches and in chicken curry - - recipe to come next!

Cranberry Chutney
From Kevin at Closet Cooking
Printable Version


Ingredients
1 12 ounce package fresh cranberries
1 apple, peeled, cored, and diced
1 onion, diced
1 jalapeno pepper, finely diced
1 tablespoon grated garlic
1 tablespoon grated fresh ginger
1/2 cup raisins
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 cup cider vinegar

Directions
Place everything in a large pot and boil until thickens, about 20 minutes. Can be made ahead of time and even preserved using traditional canning methods. 

Scalloped Corn

Scalloped Corn is my all time favorite Thanksgiving dish. My mom has made it every Thanksgiving and at my request for special dinners as long as I can remember. Since Mom came to my house this Thanksgiving there was no doubt Scalloped Corn would be on the menu.

This dish is a bit complicated and you have to keep an eye on it when it's on the stove, but if you enjoy corn, and who doesn't?? I encourage you to give this colorful, creamy veggie casserole a try. I am confident that it will be on your next Thanksgiving table if you do!

Scalloped Corn

Ingredients

1 can of of whole kernel corn drained
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoons of butter or margarine
2 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon paprika
1/4 teaspoon dry mustard
Pepper to taste
3/4 cup of milk
1 egg, slightly beaten
1/3 cup cracker crumbs or bread crumbs
1 tablespoon of melted butter or margarine

Directions:

Heat oven to 350. Using a medium size pot, and stir onion and green pepper in 2 tablespoons of butter until onion is tender. Remove from heat. In a small bowl, combine flour and spices, then stir into onion and green pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg, which had been mixed together first. Pour into an ungreased 1 quart casserole dish.

Combine cracker or bread crumbs and the 1 tablespoon of melted butter; sprinkle evenly over corn mixture. Bake uncovered for 30 t 35 minutes.

**We always double this mixture because it will go fast!!**

Pecan Pie

After deliberating between Pumpkin and Pecan Pie, I opted to bake a Pecan Pie for our Thanksgiving Dessert. This recipe comes from my Mom's Betty Crocker Cookbook, which by the way is from the 1970s. It uses very few ingredients and is so easy. Once you buy the ingredients, you will have enough to make at least 3 pies. Love that! I was under the impression that pecan pie was very labor intensive but didn't know that all you do is mix everything together and the pecans just rise to the top naturally.

You will notice that one of the pictures shows the pie covered in tin foil. This is a tip my Mom told me about that ensures the edges of your crust do not burn. You keep the foil on for the first 20 minutes, then take it off and let the pie bake for 20 more minutes. As you can see, the end result was scrumptious perfection!! It's rich, crunchy, and melts in your mouth.

Pecan Pie

Ingredients:

1 9 inch pie crust (I have yet to make my own pie crust, so just used a store bought one!)
3 eggs
2/3 cups brown sugar
1/2 teaspoon salt
1/3 cup butter or margarine, melted
1 cup dark or light corn syrup
1 cup pecan halves or broken pieces

Directions:

Heat oven to 375. Place crust in pie pan. (A tip is to use a glass pie pan, it cooks more evenly!!) Beat eggs, sugar, salt, butter, and syrup with electric beater. Stir in nuts. Pour into pie pan. Bake 40 to 50 minutes or until filling is set.

Old Fashioned Stuffing

This year was my first time to host Thanksgiving Dinner. Thankfully my mother and father flew down just in time for my mom to help me and guide me through making some of our family's favorite and traditional Thanksgiving dishes. I have never tried to make stuffing, and had heard that it is easier to cook it separate from the turkey, but with Mom's direction and little will power, I put my stuffing inside our turkey. I am glad I did because it was soooo moist and the juice from the turkey made it so much more delicious.

I realize there are a ton of variations for stuffing, but this is the recipe we used. I added in the Parmesan Cheese because it was suggested on the Stuffing package and loved how it added a slight cheesy flavor to the stuffing. Also the turkey sausage helped make the stuffing more moist and it was a great addition, also not on the original recipe.

Ashley and Mom's Old Fashioned Stuffing

1 1/2 cups chopped celery (3 stalks)
1 cup chopped onion (1 large)
1 can sliced mushrooms, drained
1/ cup butter
1 tablespoon fresh sage
1/4 teaspoon black pepper
1 package Pepperidge Farm Herb Stuffing Cubes
4 pieces of Jimmy Dean Turkey Sausage, chopped into bite size pieces
1 to 1 1/4 cup chicken broth or stock
1/2 cup grated Parmesan Cheese

Directions:

In a large skillet cook celery, onion, and mushrooms in hot butter until tender but not brown. Add in the turkey sausage for one minute, enough to heat through. Remove from heat. Stir in sage and pepper. Place stuffing cubes in a large bowl and add the onions and celery. Drizzle with enough chicken broth to moisten, tossing lightly to combine. Stir in Parmesan Cheese.

Place stuffing in a 2 quart casserole dish and back uncovered in a 325 degree oven for 30 to 45 minutes, or until heated through.