Potato Puff Buns/Cinnamon Rolls Maple frosting

Potato Puff Buns:

6 c. warm water
1 c. powdered milk
4 T. yeast
1 C. coconut oil
1 C. sugar
2 C. Mashed potato flakes
4 eggs
2 T. salt
Flour (10-12 cups)

Combine all ingredients but flour, stir in enough flour to make a soft dough. Dough should be pulling away from the side of the bowl.   Knead mixer for 5 minutes.  Let rise until double in size.  Roll out for cinnamon rolls or dinner rolls.  Let rise again.  Bake at 350 for 20-25 minutes.  Makes 5-6 dozen dinner rolls or 3-4 dozen cinnamon rolls.

For the cinnamon rolls, roll out the dough in a rectangle and spread with soft or melted butter, sprinkle with brown sugar and cinnamon, and roll up, and cut into rolls, and place on large cookie sheet pans. Let rise until double.   Bake at 350 for 20 minutes.

Maple Frosting:
1 2-pound bag powdered sugar (sifted)
2 T-4 T Maple flavoring (I use OliveNation Maple Extract, that I buy off of amazon.  It has caramel coloring in it to give it that nice brown color) Start with 2 T and add more until you like the flavor of the frosting.  
1/2 c. milk
1/2c-1 c. softened butter (depending on how buttery you like your frosting.  I use 1 cup)
1/4  tsp. salt
Beat softened butter for 2-3 minutes, add powdered sugar, and milk.  Once combined, add maple flavoring and salt, and combine, adding either more milk or more sugar until you get the consistency you like.

Wassail

1 c. sugar
3 c. water
1 T whole cloves
1 T whole allspice
3 whole nutmegs
3 cinnamon sticks
1 gal. apple juice
1 6 oz orange juice concentrate
1 6 oz lemonade concentrate

put spices in cheesecloth bag and put in crockpot with all liquids.  cook low 4-5 hours

Rolls

In a saucepan combine:
2 c. milk
1/2 c. shortening
1/2 c. sugar
Bring to a boil, then cool

In a small bowl, combine:
1 c. lukewarm water
2 heaping T yeast
2 tsp sugar
set aside and let dissolve.

When the milk mixture has cooled to lukewarm, pour into mixer.  Add 1 cup of flour, all of the yeast mixture, 2 1/2 tsp. salt and 3 beaten eggs.  Beat until smooth.  Add 7 cups of flour, a little at a time until dough pulls away from the sides of the bowl but is not stiff.
Place dough in a greased bowl, cover with plastic wrap that has been sprayed with cooking spray, and let rise in a warm place until dough has doubled in size.  Punch down, cover, and let rise again until doubled in size.

After dough has risen a second time, divide in halr.  Place on a floured board or counter.  Roll out until 1/2 inch thick and cut into circles.  Place on a greased cookie sheet so rolls are almost touching.  Let rise about 30 min.  Bake at 375 degrees for 12-15 minutes or until golden brown.

If you'd like to make crescent rolls.  Divide dough into 3 or 4 balls, roll out, cut each circle into 8 triangles with a pizza cutter.  Roll each triangle up starting from the large end, shape into crescents.

Jello (SF)

4 envelopes unflavored gelatin
1 12 oz can frozen 100% fruit juice with three cans filtered water mixed in
Ice cubes
2 T agave or maple syrup , or 1 tsp stevia

Put one cup cold juice in a bowl with sweetener, and sprinkle gelatin over it.; let stand one minute.  Add three cups hot juice heated to boiling and stir until gelatin completely dissolves, about five minutes.  Pour into pan or cups and chill.  Stir in fruit after 20 minutes in friege, if desired.  Optionally top with whipped cream.  This makes  "jiggler" type jello, so if you like it softer, add more juice.

Zucchini Casserole

2 lbs of zucchini-shred but do not peel
1 c. shreeded colby jack cheese
1 c. sour cream
1 can cream of chicken soup
1 onion chopped
1/2 c. butter
1 box of chicken flavor stove top stuffing
Directions:  Sautee onion and zucchini until tender.  Add cheese, sour cream, and soup.  In another bowl melt butter and then add it to the stuffing until coated.  In a greased 9 x 13 dish-layer 1/2 zucchini mixture, 1/2 stuffing, rest of zucchini, and then finish the top with stuffing mixture.  Bake on 350 for 30-35 minutes.

Mini chocoalte chip pumpkin pies

1 c. pumpkin puree
1/4 c. sugar
1/4 c. evaporated milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 egg, beaten
2 rolls pillsbury pie rust, thawed or make own pie crust
1/4 c. chocolate chips
1/4 c. mini marshmallows
1 egg, 1 tsp water, beaten for egg wash
1/4 c. powdered sugar

1.  Preheat oven to 350 degrees.  In a bowl mix together pumpkin, sugar, milk, cinnamon, nutmeg, and egg.
2.  Roll out pie crust.  Use a 3-in round cookie cutter or glass and cut out circles.  Place crust onto cookie sheet (greased).  Place 1 tsp. pumpkin pie filling then fold crust over filling and press edges w/ tines of a fork to seal.  Poke each crust w/ fork for steam to escape.  Brush top w/ egg wash and bake 20-22 min.
3.  Let cool 5 min. then dust with powdered sugar
makes 26 pies

Thanksgiving Menu

Here is my Thanksgiving Menu:  * indicate gluten/dairy/sugar free for Joseph and Samuel
Sugar cookies shaped like turkeys for name tags on the table

*Turkey
*Ham
Rolls-make day before
*Biscuits-make day before
Zucchini Stuffing
Sweet Potato w/ marshmallows-make day before, except baking
Green Bean Casserole
*Jello-make day before
*Mashed Potatoes
*Wassail
*Sauteed green beans

Dessert
Apple Pie-make day before
*Raw pumpkin Pie-make day before
Carmel Cheesecake-make day before
Pear Pastry-make day before
*Vanilla Ice Cream-make day before

Sweet Potato-Marshmallow Casserole

3 1/2 to 4 lb fresh sweet potatoes, scrubbed well
1/4 c. brown sugar
1/4 c. evaporated milk or heavy cream
2 T butter, at room temperature
2 T orange juice
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. finely grated orange zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch ground cloves
3 cups miniature marshmallows

Preheat the oven to 400 degrees.  Line a large baking sheet with foil.
Bake the sweet potatoes on the foil-lined baking sheet until a think, pointy knife inserted in the center meets no resistance, 45 minutes to 1 hour.  Set aside until cool enough to handle.
Once cooled, remove the skins and mash until smooth.  In a large bowl combine all ingredients except marshmallows and beat until smooth.  Spoon the mixture into the prepare pan and sprinkle with marshmallows.  Bake until marshmallows are lightly browned, 35 to 45 minutes.  This can be made a day ahead, covered, and refrigerated, then returned to room temperature and baked 35 to 45 minutes before serving.