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October 11, 2012

by Dorothy Bloemendaal
Golden Squash Rolls

2 packages active dry yeast

1 1/2 cups warm water

1//3 cup sugar

2 teaspoon salt

2 eggs

l cup mashed winter squash

7 to 7 1/2 cups all-purpose flour

2/3 cup butter, melted

2 tablespoons butter, softened

Dissolve yeast in water; let stand for 5 minutes. Add the sugar, salt, eggs, squash and 3 1/2 cups flour; beat well. Beat in melted butter. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 2-4 hours. (May refrigerate up to 3 days.)

Punch dough down; turn onto a floured surface. Divide dough in half; roll each into a 16 inch circle. Spread with softened butter. Cut each circle into 16 wedges. Roll up from wide end and place with pointed end down on greased baking sheets. Cover and let rise until almost doubled, about l hour.

Bake at 400 for 15-20 minutes or until golden brown. Remove to wire racks.Yield: 2 1/2 to 3 dozen.

Apricot-Orange Glazed Carrots

8 medium carrots, sliced

1/2 cup dried apricots, sliced

1/2 cup orange juice

l tablespoon butter

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/4 teaspoon grated orange peel

1/8 teaspoon ground ginger

Place l inch of water in a large saucepan; add carrots. Bring to a boil; reduce heat; cover and simmer for 9-11 minutes or until crisp-tender. Drain and set aside.

In the same pan, combine the remaining ingredients: cook and stir until lightly thickened. Return carrots to the pan; stir until glazed and heated through. Yield: 6 servings.

Green Onion Mashed Potatoes

3 lbs. Russet and or Yukon gold potatoes, peeled, cut into 2 -inch pieces

3/4 cup half-and-half or whole milk

4 tablespoons unsalted butter, divided

l teaspoon salt

1/2 teaspoon pepper

l cup thinly sliced green onions

l tablespoon chopped fresh oregano

1/3 cup panko bread crumbs

1/3 cup grated Parmesan cheese

Place potatoes in large saucepan of boiling salted water; return to a boil. Reduce heat to medium; simmer, partially covered, 15 to 20 minutes or until fork tender. Drain.

Heat oven to 425. Mix and heat together half-and-half, 3 tablespoons of the butter, salt and pepper. Mash potatoes until almost smooth. Pour in half-and-half mixture; mash until smooth and fluffy. Stir in green onions and oregano. Spoon into greased 2 quart baking dish.

Melt remaining l tablespoon butter. Stir in bread crumbs. Remove from heat and stir in cheese. Sprinkle over potatoes. Bake 20 minutes or until potatoes are slightly puffed and hot in center and crumb topping is golden brown. (Potatoes can be made up to l day ahead. Cover and refrigerate. Bake an additional 10-15 minutes. (8 scant 2/3 cup servings.)

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