Someone's in the kitchen with Mama...

Get ready, because have I got a recipe for you! It'll leave you saying, "Cinnabon who?"

But first, last night I got into the clemmies:


And then some more... I am powerless with these!



For breakfast, I had a bowl of overnight oats that I actually heated a little so the chocolate chips would melt.


1 cup (measured after it was soaked in water) steel-cut oats
chocolate chips
pumpkin
almond butter
pecans
brown sugar
1/4 cup milk


I enjoyed some OJ (first time I've had it in months) with Charley as we watched the parade (although I don't think this guy was in it):



My dad is bringing these Brussels sprouts to dinner tonight; they sit on top of a fluffy bed of applesauce.



My mom has used this recipe since 1979! It's from Family Circle, and I think it's time to immortalize it on the web. The pages are getting a little shabby!


Basic Sweet Dough

2 packages active dry yeaast
1/2 cup warm water (105-115 degrees)
3/4 cup milk (we used skim)
1/4 cup shortening
1/2 cup sugar
1-1/2 tsp salt
5-5 1/2 cups flour
3 eggs
Sprinkle yeast over water: set aside. In small saucepan heat milk shortening, sugar and salt until warm (105- 115 degrees): shortening does not need to melt. Pour into large bowl; beat in two cups flower until well mixed. Add yeast mixture and eggs: beat, scraping bowl occasionally. Add 1/2 cup flour; beat, scraping occasionally. Add enough remaining flour to make soft dough. Turn out onto lightly floured surface; knead 8-10 minutes or until smooth and satiny. (Add flour as needed to prevent sticking.) Place in greased bow; turn to grease top; cover.

Maple Butter Pecan Rolls

Basic Sweet Dough
1-1/2 cups brown sugar, divided
3/4 cup butter or margarine, divided and softened
1/4 cup maple syrup
2 cups pecan halves
Let dough rise in warm, draft-free place until doubled, about 1-1/2 hours. In small saucepan stir over low heat 1 cup sugar, 1/2 cup butter and the maple syrup until butter is melted. Bring to boil; boil one minute. Spoon evenly into 36 greased muffin cups. Arrange 3 pecan halves in each.





Punch down dough; divide in half. Roll one half on lightly loured surface to 18 x 12 inch rectangle. Spread with 2 tablespoons butter. Sprinkle with 1/4 cup sugar.

Starting at long side, roll as for a jelly roll; smooth edges. Cut into 18 even pieces and place cut-side down in muffin tops.


Cover; let rise in warm draft-free place until doubled, about 30 minutes. Place foil under pans to catch drips and bake in preheated 350 degree oven 20-25 minutes or until golden. Let stand in pans about 2 minutes, than invert onto serving plates or cooling racks, placed over pans or trays to catch syrup. Cool slightly. Makes 36.


I split one with my dad; we had to make sure they were good! :-)



Happy Thanksgiving! Enjoy your meals!!!